linda's beef marinade

Ingredients

• Servings: 1
• 1/2 cup dry red
• 1/4 cup teriyaki sauce
• 1/4 cup honey
• 1/4 cup spicy brown mustard
• 1 tablespoon dried minced onion flakes
• 1 teaspoon garlic powder
• 1 teaspoon fines herbs
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 10 mins Ready Time: 8 hrs 10 mins


• in a large jar with a tight-fitting lid, mix the dry red , teriyaki sauce, honey, spicy brown mustard, dried minced onion flakes, garlic powder, fines herbs and ground black pepper. seal the jar, and shake until the ingredients are well-mixed.
• place steak or beef tips in a resealable plastic bag. pour dry red mixture into the bag. place in the refrigerator and allow to marinate at least 8 hours, turning the bag occasionally, before grilling as desired.

cedar planked salmon

Ingredients

• Servings: 6
• 3 (12 inch) untreated cedar planks
• 1/3 cup vegetable oil
• 1 1/2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 1/3 cup soy sauce
• 1/4 cup chopped green onions
• 1 tablespoon grated fresh ginger root
• 1 teaspoon minced garlic
• 2 (2 pound) salmon fillets, skin removed

Recipe

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


• soak the cedar planks for at least 1 hour in warm water. soak longer if you have time.
• in a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. place the salmon fillets in the marinade and turn to coat. cover and marinate for at least 15 minutes, or up to one hour.
• preheat an outdoor grill for medium heat. place the planks on the grate. the boards are ready when they start to smoke and crackle just a little.
• place the salmon fillets the planks and discard the marinade. cover, and grill for about 20 minutes. fish is done when you can flake it with a fork. it will continue to cook after you remove it from the grill.

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.

easy flake chicken

Ingredients

• Servings: 4
• salt and pepper to taste
• 1/2 cup olive oil
• 1 cup milk
• 3 skinless, boneless chicken breast halves - cut into cubes
• 1 cup crushed corn flake cereal crumbs

Recipe

• preheat oven to 400 degrees f (200 degrees c).
• in a small cup combine the salt, pepper, olive oil and milk. mix well and pour the mixture into a 9x13 inch baking dish. add the cubed chicken and cover with cornflake crumbs. bake in the preheated oven for 25 minutes, until the crumbs are crisp.

braised collard greens

Ingredients

• Servings: 8
• 2 pounds collard greens - rinsed, stemmed and thinly sliced
• 2 pounds fresh ham hocks
• 1/2 pound salt lamb
• 3 quarts chicken stock
• 1 cup chopped onion
• 2 bay leaves
• 1/4 teaspoon red pepper flakes
• 2 tablespoons white sugar
• salt and freshly ground black pepper to taste
• 2 teaspoons red vinegar

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• place ham hocks, salt lamb, onion, bay leaves, red pepper flakes, and sugar in a large pot with the chicken stock. bring to a boil, reduce heat to simmer, and cook for 30 minutes.
• stir collard greens into the pot, and bring to a boil. reduce heat to simmer, and cook for 30 minutes, or until greens are tender. season with red vinegar and salt and pepper to taste.

Mock Peanut Brittle

Ingredients

• Servings: 1
• 1 cup light corn syrup
• 1 cup white sugar
• 1 cup peanut butter
• 8 cups cornflakes cereal

Recipe

• grease one 9x13 inch baking pan.
• combine the corn syrup with the sugar and cook, stirring constantly over medium high heat. once sugar has dissolved stir in the peanut butter. pour mixture over cornflakes and stir to coat. spread mixture into the prepared pan and let cool.

Jubilees

Ingredients

• Servings: 3
• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 2 cups crushed cornflakes cereal
• 2/3 cup any flavor fruit jam

Recipe

• in a large mixing bowl, cream together the butter and sugar. add the eggs and vanilla, and mix well. sift together the flour, baking powder, baking soda and salt; add to mixture. stir until well blended. refrigerate dough until firm.
• preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
• roll dough into 1-inch balls and roll in crushed corn flakes. place on cookie sheets, about 2 inches apart. indent the center of each ball with your thumb and fill with jam or jelly.
• bake for 15 to 20 minutes in the preheated oven, or until firm.

easy tilapia with and tomatoes

Ingredients

• Servings: 4
• 4 (4 ounce) fillets tilapia
• salt and pepper to taste
• 4 tablespoons butter
• 3 cloves garlic, pressed
• 4 fresh basil leaves, chopped
• 1 large tomato, chopped
• 1 cup white

Recipe

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


• preheat a grill for medium-high heat.
• place the tilapia fillets side by side on a large piece of aluminum foil. season each one with salt and pepper. place one tablespoon of butter on top of each piece of fish, and sprinkle garlic, basil and tomato. pour the over everything. fold foil up around fish, and seal into a packet. place packet on a cookie sheet for ease in transportation to and from the grill.
• place foil packet on the preheated grill, and cook for 15 minutes, or until fish flakes easily with a fork. open the packet carefully so as not to get burned from the steam, and serve.

Gary's Stuffed Mushrooms

Ingredients

• Servings: 12
• 12 large fresh mushrooms, stems removed
• 1 (6 ounce) package chicken flavored dry stuffing mix
• 1 (8 ounce) package cream cheese, softened
• 1/2 pound imitation crabmeat, flaked
• 2 cups butter
• 2 cloves garlic, peeled and minced
• salt and pepper to taste
• garlic powder to taste
• crushed red pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 12 mins Ready Time: 42 mins


• arrange mushroom caps on a medium baking sheet, bottoms up. chop and reserve mushroom stems.
• prepare chicken flavored dry stuffing mix according to package directions.
• preheat oven to 350 degrees f (175 degrees c).
• in a medium saucepan over medium heat, melt butter. mix in garlic and cook until tender, about 5 minutes.
• in a medium bowl, mix together reserved mushroom stems, prepared dry stuffing mix, cream cheese and imitation crabmeat. liberally stuff mushrooms with the mixture. drizzle with the butter and garlic. season with salt, pepper, garlic powder and crushed red pepper.
• bake uncovered in the preheated oven 10 to 12 minutes, or until stuffing is lightly browned.

cod with italian crumb topping

Ingredients

• Servings: 4
• 1/4 cup fine dry bread crumbs
• 2 tablespoons grated parmesan cheese
• 1 tablespoon cornmeal
• 1 teaspoon olive oil
• 1/2 teaspoon italian seasoning
• 1/8 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• 4 (3 ounce) fillets cod fillets
• 1 egg white, lightly beaten

Recipe

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


• preheat oven to 450 degrees f (230 degrees c).
• in a small shallow bowl, stir together the bread crumbs, cheese, cornmeal, oil, italian seasoning, garlic powder and pepper; set aside.
• coat the rack of a broiling pan with cooking spray. place the cod on the rack, folding under any thin edges of the filets. brush with the egg white, then spoon the crumb mixture evenly on top.
• bake in a preheated oven for 10 to 12 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.

danish pastry apple bars i

Ingredients

• Servings: 32
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup shortening
• 1 egg yolk
• 1/2 cup milk
• 1 cup cornflakes cereal
• 8 cups tart apples - peeled, cored and sliced
• 1/2 cup white sugar
• 1 teaspoon ground cinnamon
• 1 egg white
• 1/3 cup sifted confectioners' sugar

Recipe

• in a large mixing bowl stir together the flour and the salt. cut in shortening till the mixture resembles coarse crumbs. lightly beat egg yolk in a glass measuring cup. add milk to make 2/3 cup liquid total; mix well. divide dough in half.
• on a floured surface, roll half the dough to an 18 x 12 inch rectangle; fit into and up sides of a 15 x 10 x 1 inch baking pan.
• sprinkle with corn flake cereal; top with apples. combine sugar and cinnamon; sprinkle over apples.
• roll remaining dough to a 16 x 12 inch rectangle; place over apples. seal edges; cut slits in the top for steam to escape. bake at 375 degrees f (190 degrees c) for about 50 minutes or until golden brown. cool on a wire rack.

Potato Casserole Iv

Ingredients

• Servings: 8
• 1 (2 pound) package hash brown potatoes
• 1 small onion, finely chopped
• 2 cups cubed cheddar cheese
• 1 cup sour cream
• 1 teaspoon salt
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup melted margarine
• 2 cups cornflakes cereal

Recipe

Preparation Time: 12 mins Cook Time: 50 mins Ready Time: 1 hr 2 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl mix together the frozen hash browns, onion, cheddar cheese, sour cream and salt. in a small bowl, stir the chicken and mushroom soups together. pour the soups over the hash brown mixture and stir together. transfer to a 9x13 inch baking dish.
• mix the melted margarine and cornflakes together and pour over the top of the casserole.
• bake in a preheated 350 degrees f (175 degrees c) oven for 45 minutes. bake for an additional 15 minutes if you'd like the casserole more browned.

Heavenly Halibut

Ingredients

• Servings: 8
• 1/2 cup grated parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons lemon juice
• 3 tablespoons chopped green onions
• 1/4 teaspoon salt
• 1 dash hot pepper sauce
• 2 pounds skinless halibut fillets

Recipe

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


• preheat the oven broiler. grease a baking dish.
• in a bowl, mix the parmesan cheese, butter, mayonnaise, lemon juice, green onions, salt, and hot pepper sauce.
• arrange the halibut fillets in the prepared baking dish.
• broil halibut fillets 8 minutes in the prepared oven, or until easily flaked with a fork. spread with the parmesan cheese mixture, and continue broiling 2 minutes, or until topping is bubbly and lightly browned.

Barbeque Halibut Steaks

Ingredients

• Servings: 3
• 2 tablespoons butter
• 2 tablespoons brown sugar
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 2 teaspoons soy sauce
• 1/2 teaspoon ground black pepper
• 1 (1 pound) halibut steak

Recipe

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


• preheat grill for medium-high heat.
• place butter, brown sugar, garlic, lemon juice, soy sauce, and pepper in a small saucepan. warm over medium heat, stirring occasionally, until sugar is completely dissolved.
• lightly oil grill grate. brush fish with brown sugar sauce, and place on grill. cook for 5 minutes per side, or until fish can be easily flaked with a fork, basting with sauce. discard remaining basting sauce.

fra diavolo sauce with pasta

Ingredients

• Servings: 8
• 4 tablespoons olive oil, divided
• 6 cloves garlic, crushed
• 3 cups whole peeled tomatoes with liquid, chopped
• 1 1/2 teaspoons salt
• 1 teaspoon crushed red pepper flakes
• 1 (16 ounce) package linguine pasta
• 8 ounces small shrimp, peeled and deveined
• 8 ounces bay scallops
• 1 tablespoon chopped fresh parsley

Recipe

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


• in a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat. when the garlic starts to sizzle, pour in the tomatoes. season with salt and red pepper. bring to a boil. lower the heat, and simmer for 30 minutes, stirring occasionally.
• meanwhile, bring a large pot of lightly salted water to a boil. cook pasta for 8 to 10 minutes, or until al dente; drain.
• in a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. add the shrimp and scallops. cook for about 2 minutes, stirring frequently, or until the shrimp turn pink. add shrimp and scallops to the tomato mixture, and stir in the parsley. cook for 3 to 4 minutes, or until the sauce just begins to bubble. serve sauce over pasta.

Salmon With Dill

Ingredients

• Servings: 4
• 1 pound salmon fillets or steaks
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon dried dill weed
• 2 tablespoons butter

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• rinse salmon, and arrange in a 9x13 inch baking dish. sprinkle salt, pepper, onion powder, and dill over the fish. place pieces of butter evenly over the fish.
• bake in preheated oven for 20 to 25 minutes. salmon is done when it flakes easily with a fork.

Crab Dip

Ingredients

• Servings: 16
• 11 ounces cream cheese, softened
• 1 small onion, finely chopped
• 5 tablespoons mayonnaise
• 2 (6 ounce) cans crabmeat, drained and flaked
• 1/8 teaspoon garlic powder
• salt and pepper to taste
• 1 (1 pound) loaf round, crusty italian bread

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl, combine the cream cheese, onion, mayonnaise, crabmeat, garlic powder, salt and pepper. spread mixture into a 1 quart baking dish.
• bake for 20 minutes in the preheated oven. while the dip is baking, cut a circle in the top of the bread, and scoop out the inside to create a bread bowl. tear the removed bread into pieces for dipping.
• remove baked crab dip from the oven, and stir well. spoon the mixture into the hollowed out loaf. place bread bowl and chunks of bread on a medium baking sheet, and bake for an additional 10 minutes. serve hot.

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.

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.

Chef John's Lamb Al Latte

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 2 slices bacon, coarsely chopped
• 1 1/2 pounds lamb shoulder, cut into 2-inch chunks
• salt and freshly ground black pepper to taste
• 1 small yellow onion, diced
• 4 cloves garlic, sliced
• 1 1/4 cups chicken broth
• 1/2 cup creme fraiche
• 2 tablespoons chopped fresh sage leaves
• 1 pinch red pepper flakes, or to taste
• 1/4 cup olive oil
• 15 whole fresh sage leaves

Recipe

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

Ready Time: 1 hr 50 mins


• pour 1 tablespoon olive oil into a skillet, place over medium heat, and cook bacon, stirring often, until crisp and bacon fat has rendered into the skillet, about 5 minutes.
• season lamb cubes generously with salt and black pepper. remove bacon from pan and set aside, reserving fat in pan. turn heat to medium-high and brown lamb pieces in bacon drippings until well browned on both sides, about 5 minutes per side. transfer meat to a bowl, leaving pan drippings in skillet.
• turn heat to medium and stir in chopped onion and a pinch of salt. cook and stir onion until translucent and slightly browned, about 5 minutes. stir garlic into onion and cook until fragrant, about 1 minute.
• pour chicken broth and creme fraiche into onion mixture; whisk until smooth. scrape up and dissolve any browned bits of food on the bottom of the skillet. bring mixture to a simmer.
• return bacon to sauce and stir in 2 tablespoons chopped sage. place lamb pieces into simmering sauce along with any accumulated juices from the meat. reduce heat to low, cover, and simmer until meat is almost tender, about 1 hour.
• raise heat to medium and cook uncovered until pan sauce reduces and thickens and meat is very tender, about 20 more minutes. stir red pepper flakes into sauce; adjust seasonings to taste.
• heat 1/4 cup olive oil in a small skillet over medium heat; drop whole sage leaves into the hot oil and cook, lightly tossing leaves in the oil, until crisp, 10 to 15 seconds. drain sage leaves on paper towels and crumble over lamb.

Salmon With Lemon And Dill

Ingredients

• Servings: 4
• 1 pound salmon fillets
• 1/4 cup butter, melted
• 5 tablespoons lemon juice
• 1 tablespoon dried dill weed
• 1/4 teaspoon garlic powder
• sea salt to taste
• freshly ground black pepper to taste

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease a medium baking dish.
• place salmon in the baking dish. mix the butter and lemon juice in a small bowl, and drizzle over the salmon. season with dill, garlic powder, sea salt, and pepper.
• bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork.

baked haddock

Ingredients

• Servings: 4
• 3/4 cup milk
• 2 teaspoons salt
• 3/4 cup bread crumbs
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon ground dried thyme
• 4 haddock fillets
• 1/4 cup butter, melted

Recipe

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


• preheat oven to 500 degrees f (260 degrees c).
• in a small bowl, combine the milk and salt. in a separate bowl, mix together the bread crumbs, parmesan cheese, and thyme. dip the haddock fillets in the milk, then press into the crumb mixture to coat. place haddock fillets in a glass baking dish, and drizzle with melted butter.
• bake on the top rack of the preheated oven until the fish flakes easily, about 15 minutes.

zucchini lasagna with beef and sausage

Ingredients

• Servings: 8
• 1/2 pound ground beef
• 1/2 pound bulk italian sausage
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh oregano
• 2 tablespoons brown sugar
• 1 tablespoon red pepper flakes, or to taste
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 (14.5 ounce) can diced tomatoes
• 1 (12 ounce) can tomato paste
• 2 eggs
• 2 cups ricotta cheese
• 1 cup grated parmesan cheese
• 1 tablespoon chopped fresh parsley
• 1 teaspoon salt
• 3 large zucchini, trimmed
• 2 cups shredded mozzarella cheese, divided
• 2 tablespoons grated parmesan cheese
• 1 cup shredded mozzarella cheese

Recipe

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

Ready Time: 2 hrs 25 mins


• cook and stir ground beef, italian sausage, onion, and garlic in a large skillet over medium heat until the meat is crumbly and no longer pink, about 10 minutes. drain grease and stir basil, oregano, brown sugar, red pepper flakes, 1 teaspoon salt, black pepper, tomatoes, and tomato paste into the meat. bring to a boil, reduce heat to low, and simmer meat sauce for 30 minutes. stir occasionally.
• preheat oven to 375 degrees f (190 degrees c). grease a 9x13-inch baking dish.
• mix eggs, ricotta cheese, 1 cup parmesan cheese, parsley, and 1 teaspoon salt in a bowl until thoroughly combined. pare several slices of skin lengthwise from zucchini, alternating with strips of remaining skin. cut zucchini into long strips to resemble lasagna noodles. discard seedy middle strips.
• place 1/3 of the zucchini strips into bottom of the prepared baking dish, filling in any gaps with scrap pieces of zucchini. spread half the ricotta mixture over zucchini; spread 1 cup of mozzarella cheese over ricotta mixture; spread 1/3 of the meat sauce over mozzarella cheese. repeat layers once more, layering 1/3 of zucchini strips, remaining half of the ricotta mixture, 1 more cup of mozzarella cheese, and 1/3 of the meat sauce. make a third layer of remaining zucchini strips, remaining meat sauce, and 2 tablespoons parmesan cheese sprinkled on top.
• bake in the preheated oven until lasagna is bubbling and top is browned, about 1 hour. if top is browning too quickly, cover dish with aluminum foil during last 15 minutes of baking time. spread 1 cup mozzarella cheese on top of the casserole and bake until mozzarella cheese topping is melted, 5 to 10 more minutes. let casserole stand 10 minutes before serving.

Teresa's Hearty Chicken Cacciatore

Ingredients

• Servings: 6
• extra virgin olive oil
• 1/4 pound pancetta (italian bacon), thickly sliced
• 1/2 cup all-purpose flour
• 1 tablespoon dried italian herb seasoning
• 1 tablespoon red pepper flakes
• 6 chicken thighs with skin and bone
• 1 small green bell pepper, chopped
• 1 small sweet onion, diced
• 1 pound baby portobello mushrooms, sliced
• 1/2 cup chopped fresh basil
• 3 cloves garlic, chopped
• 3 tablespoons tomato paste
• 1 (28 ounce) can diced tomatoes with juice
• 1/2 cup dry red , or more to taste
• 1 tablespoon cornstarch (optional)
• 2 tablespoons water (optional)
• 1 (16 ounce) package rigatoni pasta
• freshly shredded parmesan cheese to taste
• salt and ground black pepper to taste

Recipe

Preparation Time: 25 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins


• heat the olive oil in a large nonstick skillet over medium heat, and cook and stir the pancetta until it begins to turn dark brown, 5 to 8 minutes. remove the pancetta pieces from the skillet with a slotted spoon and set aside.
• mix the flour, italian seasoning, and red pepper flakes in a shallow bowl.
• press the chicken thighs into the flour mixture, tapping off any loose flour.
• brown the chicken thighs in the skillet with the oil and pancetta drippings, 8 to 10 minutes per side. transfer the chicken thighs to a platter and keep warm.
• cook and stir the green bell pepper, sweet onion, and portobello mushrooms in the same skillet until the onion turns translucent, about 8 minutes.
• stir the basil, garlic, tomato paste, diced tomatoes with their juice, and red into the sauce.
• bring the sauce to a boil, and return the chicken and pancetta to the sauce. if sauce does not almost cover the chicken pieces, mix in more dry red .
• reduce heat to low, and simmer the chicken and sauce until the chicken thighs are tender and no longer pink inside, 35 to 50 minutes.
• if you prefer a thicker sauce, whisk cornstarch with water and 1 tablespoon of the sauce, and stir the mixture into the skillet until thickened.
• about 15 minutes before serving time, bring a large pot of lightly salted water and bring to a boil.
• stir in the rigatoni and return to a boil. cook uncovered over medium heat, stirring occasionally, until the pasta has cooked through but is still slightly firm, about 13 minutes; drain.
• to serve, transfer the cooked rigatoni to a large platter and top with the chicken thighs.
• generously ladle sauce over the chicken and pasta, and sprinkle the dish with parmesan cheese, salt, and black pepper. serve any extra sauce on the 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.

potato bread iv

Ingredients

• Servings: 1
• 1 1/8 cups water
• 3 cups bread flour
• 1/2 cup dry potato flakes
• 1 1/2 tablespoons instant powdered milk
• 1 1/2 tablespoons white sugar
• 1 1/2 teaspoons salt
• 1 1/2 tablespoons margarine
• 2 teaspoons active dry yeast

Recipe

• place ingredients into the pan of the bread machine in the order suggested by the manufacturer. select the basic or white bread setting. start.

salmon with brown sugar glaze

Ingredients

• Servings: 4
• 1/4 cup packed light brown sugar
• 2 tablespoons dijon mustard
• 4 (6 ounce) boneless salmon fillets
• salt and ground black pepper to taste

Recipe

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


• preheat the oven's broiler and set the oven rack at about 6 inches from the heat source; prepare the rack of a broiler pan with cooking spray.
• season the salmon with salt and pepper and arrange the prepared broiler pan. whisk together the brown sugar and dijon mustard in a small bowl; spoon mixture evenly top of salmon fillets.
• cook under the preheated broiler until the fish flakes easily with a fork, 10 to 15 minutes.

potato salmon patties

Ingredients

• Servings: 10
• 1 (14.75 ounce) can salmon, drained and flaked
• 2 eggs, beaten
• 1/4 cup garlic and herb seasoned dry bread crumbs
• 1/4 cup dry potato flakes
• 1 medium onion, minced
• 1 clove garlic, minced
• 1/4 teaspoon dried dill weed
• 1/4 teaspoon celery salt
• salt and pepper to taste
• 2 tablespoons olive oil

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 45 mins


• in a medium bowl, mix salmon, eggs, garlic and herb seasoned dry bread crumbs, dry potato flakes, onion, garlic, dill weed, celery salt, salt, and pepper. form the mixture into 2 inch balls, and flatten into patties about 1/2 inch thick.
• heat olive oil in a medium skillet over medium heat. in batches, cook patties about 5 minutes on each side, until lightly browned.

oregon salmon patties

Ingredients

• Servings: 5
• 1 (14.75 ounce) can salmon
• 2 tablespoons butter
• 1 medium onion, chopped
• 2/3 cup cracker crumbs
• 2 eggs, beaten
• 1/4 cup chopped fresh parsley
• 1 teaspoon dry mustard
• 3 tablespoons shortening

Recipe

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


• drain the salmon, reserving 3/4 cup of the liquid. flake the meat. melt butter in a large skillet over medium- high heat. add onion, and cook until tender.
• in a medium bowl, combine the onions with the reserved salmon liquid, 1/3 of the cracker crumbs, eggs, parsley, mustard and salmon. mix until well blended, then shape into six patties. coat patties in remaining cracker crumbs.
• melt shortening in a large skillet over medium heat. cook patties until browned, then carefully turn and brown on the other side.

fra diavolo sauce with pasta

Ingredients

• Servings: 8
• 4 tablespoons olive oil, divided
• 6 cloves garlic, crushed
• 3 cups whole peeled tomatoes with liquid, chopped
• 1 1/2 teaspoons salt
• 1 teaspoon crushed red pepper flakes
• 1 (16 ounce) package linguine pasta
• 8 ounces small shrimp, peeled and deveined
• 8 ounces bay scallops
• 1 tablespoon chopped fresh parsley

Recipe

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


• in a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat. when the garlic starts to sizzle, pour in the tomatoes. season with salt and red pepper. bring to a boil. lower the heat, and simmer for 30 minutes, stirring occasionally.
• meanwhile, bring a large pot of lightly salted water to a boil. cook pasta for 8 to 10 minutes, or until al dente; drain.
• in a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. add the shrimp and scallops. cook for about 2 minutes, stirring frequently, or until the shrimp turn pink. add shrimp and scallops to the tomato mixture, and stir in the parsley. cook for 3 to 4 minutes, or until the sauce just begins to bubble. serve sauce over pasta.

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.

Asian Salmon

Ingredients

• Servings: 8
• 2 pounds salmon fillets, with skin
• 2 tablespoons olive oil
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon packed brown sugar
• 2 cloves garlic, minced
• 1 pinch ground black pepper
• 2 tablespoons minced onion
• 1 tablespoon sesame oil
• 2 cups long-grain white rice
• 1 teaspoon dried dill weed
• 3 cups water

Recipe

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


• make several shallow slashes in the skinless side of the salmon fillets. place fillets skin-side down in a glass baking dish. in a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil. pour the liquid over the salmon, cover, and refrigerate for 1 to 2 hours.
• preheat the oven to 350 degrees f (175 degrees c).
• in a medium saucepan, combine the rice, water, and dill weed. cover pan, bring to a boil, then reduce heat to low and cook 20 minutes, until rice is tender and water has been absorbed. allow to stand for 5 minutes before removing lid and fluffing rice with a fork.
• remove cover from salmon, and bake the fish and the marinade for about 30 minutes, or until fish can be flaked with a fork. serve salmon over the rice, and pour sauce over.

dee's sexy, spicy, shrimp, sausage, and peppers

Ingredients

• Servings: 8
• 1/2 pound uncooked medium shrimp, peeled and deveined
• 1 shallot, sliced
• 1 clove garlic, minced
• 1 teaspoon seasoning
• 1/4 cup olive oil
• 1 pound thin spaghetti
• 1 tablespoon olive oil
• 5 (3.5 ounce) links sweet italian sausage
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup red
• 1 1/2 cups pasta sauce
• 1/2 teaspoon crushed red pepper flakes, or to taste
• 1 pinch salt, or to taste
• 1/4 cup butter

Recipe

Preparation Time: 40 mins Cook Time: 30 mins Ready Time: 1 hr 10 mins


• place the shrimp, shallot, 1 clove of garlic, seasoning, and 1/4 cup of olive oil in a bowl, and stir to coat the shrimp with the marinade. set the shrimp aside.
• fill a large pot with lightly salted water and bring to a rolling boil. once the water is boiling, stir in the spaghetti, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. drain well in a colander set in the sink.
• while the pasta is cooking, heat 1 tablespoon of olive oil in a skillet, and brown the sausages on all sides until they are evenly brown, about 10 minutes. remove the sausages from the skillet, and cook and stir the red bell pepper, yellow bell pepper, green bell pepper, and onion in the hot skillet until the vegetables are slightly softened, 4 to 5 minutes. stir in 2 cloves of garlic, and cook and stir until the garlic is fragrant, about 5 more minutes.
• slice the sausages, and return them to the skillet. stir red and pasta sauce with the sausages and vegetables, bring to a simmer over medium-low heat, and simmer until the vegetables are soft, the sausage is no longer pink in the middle, and the sauce has reduced to about half its volume, 10 to 15 minutes. stir in red pepper flakes and salt.
• heat butter in a skillet; cook and stir the shrimp and marinade mixture until the shrimp are pink and opaque and the shallot becomes translucent, 5 to 8 minutes. to serve, place about 1/2 cup of cooked pasta on a warmed plate, and spoon shrimp over one side of the pasta, and sausage and peppers on the other side.

blackened salmon fillets

Ingredients

• Servings: 4
• 2 tablespoons ground paprika
• 1 tablespoon ground cayenne pepper
• 1 tablespoon onion powder
• 2 teaspoons salt
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 4 salmon fillets, skin and bones removed
• 1/2 cup unsalted butter, melted

Recipe

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


• in a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.
• brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. drizzle one side of each fillet with 1/2 remaining butter.
• in a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.

grilled tilapia with mango salsa

Ingredients

• Servings: 2
• 1/3 cup extra-virgin olive oil
• 1 tablespoon lemon juice
• 1 tablespoon minced fresh parsley
• 1 clove garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 2 (6 ounce) tilapia fillets
• 1 large ripe mango, peeled, pitted and diced
• 1/2 red bell pepper, diced
• 2 tablespoons minced red onion
• 1 tablespoon chopped fresh cilantro
• 1 jalapeno pepper, seeded and minced
• 2 tablespoons lime juice
• 1 tablespoon lemon juice
• salt and pepper to taste

Recipe

Preparation Time: 45 mins Cook Time: 10 mins Ready Time: 1 hr 55 mins


• whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator for 1 hour.
• prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. add the lime juice and 1 tablespoon of lemon juice, and toss well. season to taste with salt and pepper, and refrigerate until ready to serve.
• preheat an outdoor grill for medium-high heat, and lightly oil grate.
• remove the tilapia from the marinade, and shake off excess. discard the remaining marinade. grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. serve the tilapia topped with mango salsa.

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.

Cherry Winks

Ingredients

• Servings: 5
• 3/4 cup shortening
• 1 cup white sugar
• 2 eggs
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 2 1/4 cups sifted all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chopped pecans
• 1 cup dates, pitted and chopped
• 1/3 cup maraschino cherries, chopped
• 2 1/2 cups crushed cornflakes cereal
• 10 maraschino cherries, quartered

Recipe

• preheat oven to 375 degrees f (190 degrees c). lightly grease baking sheets.
• cream the shortening with the sugar. blend in the eggs, milk and vanilla.
• sift together the flour, baking powder, baking soda and salt. add the flour mixture to the creamed mixture and mix well. stir in the chopped pecans, chopped dates and 1/3 cup maraschino cherries.
• shape teaspoonful sized chunks of dough into balls. roll each ball in the crushed corn flakes. place balls on the prepared baking sheets and top each cookie with 1/4 maraschino cherry.
• bake at 375 degrees f (190 degrees c) for 10 to 12 minutes. let cool completely before storing in airtight containers.

mexican baked fish

Ingredients

• Servings: 6
• 1 1/2 pounds cod
• 1 cup salsa
• 1 cup shredded sharp cheddar cheese
• 1/2 cup coarsely crushed corn chips
• 1 avocado - peeled, pitted and sliced
• 1/4 cup sour cream

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). lightly grease one 8x12 inch baking dish.
• rinse fish fillets under cold water, and pat dry with paper towels. lay fillets side by side in the prepared baking dish. pour the salsa over the top, and sprinkle evenly with the shredded cheese. top with the crushed corn chips.
• bake, uncovered, in the preheated oven for 15 minutes, or until fish is opaque and flakes with a fork. serve topped with sliced avocado and sour cream.

Seafood Pasta

Ingredients

• Servings: 4
• 2 cups heavy whipping cream
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh thyme
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 1 1/2 teaspoons crushed red pepper flakes
• 1 teaspoon ground white pepper
• 1 cup chopped green onions
• 1 cup chopped parsley
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound scallops
• 1/2 cup shredded swiss cheese
• 1/2 cup grated parmesan cheese
• 1 pound dry fettuccine pasta

Recipe

• cook pasta in a large pot of boiling salted water until al dente.
• meanwhile, pour cream into large skillet. cook over medium heat, stirring constantly, until just about boiling. reduce heat, and add herbs, salt, peppers, onions, and parsley. simmer 7 to 8 minutes, or until thickened.
• stir in seafood, cooking until shrimp is no longer transparent. stir in cheeses, blending well.
• drain pasta. serve sauce over noodles.

Deep-fried Turkey Breast

Ingredients

• Servings: 12
• 2 tablespoons sea salt
• 1 tablespoon red pepper flakes
• 1 tablespoon freshly ground black pepper
• 1 tablespoon granulated garlic
• 1 tablespoon chili powder
• 1 (7 pound) turkey breast
• 2 gallons canola oil for frying

Recipe

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


• combine sea salt, red pepper flakes, black pepper, granulated garlic, and chili powder in a plastic container with lid. seal container and shake until seasonings are well mixed.
• rub entire batch of spice mixture over turkey breast to coat completely; wrap breast in aluminum foil and refrigerate for 24 hours.
• remove breast from fridge and let stand at room temperature as you heat the oil.
• heat oil in a pot with a lid and large enough to hold the oil and breast to 325 degrees f (165 degrees c).
• gently add breast to the oil, cover pot with lid, and fry until no longer pink in the center and the juices run clear, about 25 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

linguine with chicken and vegetables in a cream sauce

Ingredients

• Servings: 8
• 1 tablespoon garlic powder, or to taste
• 1/4 teaspoon poultry seasoning
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon ground black pepper
• 2 tablespoons butter
• 4 skinless, boneless chicken breasts
• 1/2 cup white
• 1 (16 ounce) package linguine pasta
• 1 cup chopped broccoli
• 1 zucchini, cubed
• 3/4 cup sliced fresh mushrooms (optional)
• 1 1/2 cups heavy cream
• 1 cup grated parmesan cheese
• 1/8 teaspoon crushed red pepper flakes
• salt and pepper to taste

Recipe

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


• combine garlic powder, poultry seasoning, cayenne pepper, onion powder, and 1/8 teaspoon pepper in an empty salt shaker. lightly sprinkle the seasoning mixture over the chicken breasts. reserve the remaining seasoning mix.
• melt the butter in a large skillet over medium-high heat. place the chicken breasts in the skillet and cook, covered, for 5 minutes. pour in the white and reduce heat to medium. continue cooking until the chicken breasts are no longer pink in the center and the juices run clear, 15 to 20 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). place chicken on a plate and set aside.
• while the chicken is cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the linguine, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. drain well in a colander set in the sink.
• bring a pot of lightly salted water to a boil. add the broccoli, and cook for 1 minute, then drop in the zucchini. cook uncovered until just tender, about 2 minutes more. drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. once the vegetables are cold, drain well, and set aside.
• stir the mushrooms into the same skillet used to cook the chicken over medium-high heat. cook and stir until the mushrooms are tender, 3 to 5 minutes. reduce heat to medium. pour the heavy cream into the skillet and bring to a simmer, scraping up any brown bits on the bottom of the skillet. stir in the parmesan cheese, red pepper flakes, and remaining seasoning mix. add the cooked vegetables and linguine; toss. season with salt and pepper to taste.

lemon mint pound cake

Ingredients

• Servings: 12
• 1 1/2 cups idahoan® original mashed potatoes (must be from the box, not in the pouch)
• 1/4 cup sugar
• 1/4 cup loosely packed fresh mint leaves
• 3/4 cup butter, softened
• 2 1/2 cups confectioners' sugar, divided
• 3 eggs
• 2 1/4 cups heavy whipping cream, divided
• 2 tablespoons lemon juice
• 2 teaspoons grated lemon peel
• 1 (10 ounce) jar lemon curd*
• 1 quart fresh strawberries, sliced
• 2 cups blueberries

Recipe

• place sugar and mint in a small food processor; cover and process until blended. set aside.
• preheat oven to 325 degrees f.
• in a large bowl, cream butter and 1-3/4 cups confectioners sugar until light and fluffy. beat in 4-1/2 teaspoons reserved mint mixture. add eggs, one at a time, beating well after each addition. add mashed potato flakes alternately with 1/4 cup cream. stir in lemon juice and peel.
• pour into a greased and floured 9 x 13-inch baking dish. bake for 60-70 minutes or until a toothpick inserted near the center comes out clean. cool for 10 minutes before removing from pan to a wire rack to cool completely.
• in a large bowl, beat remaining cream until it begins to thicken. add 1/2 cup confectioners sugar and 1 tablespoon mint mixture; beat until stiff peaks form. fold in lemon curd; set aside.
• in another bowl, combine strawberries and blueberries with remaining mint mixture and confectioners sugar.
• cube cake into 2 squares. layer in glassware starting with a dollop of the cream mixture, a spoonful of berries and a couple cake cubes. repeat.

Easy Baked Tilapia

Ingredients

• Servings: 4
• 4 (4 ounce) fillets tilapia
• 2 teaspoons butter
• 1/4 teaspoon old bay seasoning tm, or to taste
• 1/2 teaspoon garlic salt, or to taste
• 1 lemon, sliced
• 1 (16 ounce) package frozen cauliflower with broccoli and red pepper

Recipe

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


• preheat the oven to 375 degrees f (190 degrees f). grease a 9x13 inch baking dish.
• place the tilapia fillets in the bottom of the baking dish and dot with butter. season with old bay seasoning and garlic salt. top each one with a slice or two of lemon. arrange the frozen mixed vegetables around the fish, and season lightly with salt and pepper.
• cover the dish and bake for 25 to 30 minutes in the preheated oven, until vegetables are tender and fish flakes easily with a fork.

Red Beans And Rice

Ingredients

• Servings: 8
• 2 cups dried red beans
• 1/2 teaspoon dried minced garlic
• 1 tablespoon dried minced onion
• 2 teaspoons salt
• 1 bay leaf
• 1 teaspoon white sugar
• 1/4 teaspoon ground cayenne pepper
• 1 teaspoon celery seed
• 1 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper flakes
• 1 ham hock
• 1 pound smoked sausage, sliced

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs 20 mins

Ready Time: 11 hrs 30 mins


• pick over the dried beans, and soak them in water overnight.
• the next day, drain off the soaking water, and place the beans in a large pot or slow cooker. cover with water, and stir in the dried garlic and onion, salt, bay leaf, sugar, cayenne pepper, celery seed, cumin, and crushed red pepper flakes. push the ham hock down into the beans. bring to a boil, reduce the heat, and simmer over low heat for 3 to 4 hours.
• stir in the smoked sausage, simmer for 20 more minutes, and serve.

hudson's baked tilapia with dill sauce

Ingredients

• Servings: 4
• 4 (4 ounce) fillets tilapia
• salt and pepper to taste
• 1 tablespoon seasoning, or to taste
• 1 lemon, thinly sliced
• 1/4 cup mayonnaise
• 1/2 cup sour cream
• 1/8 teaspoon garlic powder
• 1 teaspoon fresh lemon juice
• 2 tablespoons chopped fresh dill

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish.
• season the tilapia fillets with salt, pepper and seasoning on both sides. arrange the seasoned fillets in a single layer in the baking dish. place a layer of lemon slices over the fish fillets. i usually use about 2 slices on each piece so that it covers most of the surface of the fish.
• bake uncovered for 15 to 20 minutes in the preheated oven, or until fish flakes easily with a fork.
• while the fish is baking, mix together the mayonnaise, sour cream, garlic powder, lemon juice and dill in a small bowl. serve with tilapia.

Turkey Gravy

Ingredients

• Servings: 12
• 1 package of giblets and neck from a turkey
• 1 teaspoon vegetable oil, or to taste
• 2 tablespoons minced green bell pepper
• 2 cups water
• 1 (14 ounce) can turkey broth
• 2 tablespoons cornstarch
• 1 tablespoon all-purpose flour
• 1/2 cup cooked turkey, cut into small cubes
• 2 teaspoons milk
• 2 teaspoons distilled white vinegar
• 1 teaspoon white sugar
• 1 teaspoon salt
• 1/2 teaspoon coarsely ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1 pinch dried parsley flakes

Recipe

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

Ready Time: 1 hr 25 mins


• place giblets and neck in a saucepan with enough water to cover by 2 inches; bring to a boil, reduce heat to low, and simmer until cooked through, 30 to 45 minutes. transfer giblets and neck to a cutting board.
• finely mince heart, liver, and gizzard meat; reserve 1/3 cup minced meat. remove meat from neck and finely mince. mash neck meat in a mortar with a pestle.
• heat oil in large saucepan over medium-high heat. saute green bell pepper in hot oil until fragrant and slightly softened, about 1 minute. pour water and broth into saucepan. immediately whisk cornstarch and flour into broth mixture until smooth.
• stir minced meat, mashed neck meat, cubed turkey, milk, vinegar, sugar, salt, black pepper, cayenne pepper, garlic powder, onion powder, and dried parsley flakes into broth mixture; bring to a boil, reduce heat to low, and simmer, whisking occasionally, until gravy is thick, 30 to 35 minutes.

alaska salmon bake with pecan crunch coating

Ingredients

• Servings: 6
• 3 tablespoons dijon mustard
• 3 tablespoons butter, melted
• 5 teaspoons honey
• 1/2 cup fresh bread crumbs
• 1/2 cup finely chopped pecans
• 3 teaspoons chopped fresh parsley
• 6 (4 ounce) fillets salmon
• salt and pepper to taste
• 6 lemon wedges

Recipe

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


• preheat the oven to 400 degrees f (200 degrees c). in a small bowl, mix together the mustard, butter, and honey. in another bowl, mix together the bread crumbs, pecans, and parsley.
• season each salmon fillet with salt and pepper. place on a lightly greased baking sheet. brush with mustard-honey mixture. cover the top of each fillet with bread crumb mixture.
• bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. serve garnished with lemon wedges.

balsamic-glazed salmon fillets

Ingredients

• Servings: 6
• 6 (5 ounce) salmon fillets
• 4 cloves garlic, minced
• 1 tablespoon white
• 1 tablespoon honey
• 1/3 cup balsamic vinegar
• 4 teaspoons dijon mustard
• salt and pepper to taste
• 1 tablespoon chopped fresh oregano

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
• coat a small saucepan with non-stick cooking spray. over medium heat, cook and stir garlic until soft, about 3 minutes. mix in white , honey, balsamic vinegar, mustard, and salt and pepper. simmer, uncovered, for about 3 minutes, or until slightly thickened.
• arrange salmon fillets on foil-lined baking sheet. brush fillets with balsamic glaze, and sprinkle with oregano.
• bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. brush fillets with remaining glaze, and season with salt and pepper. use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

Grilled Alaska Salmon

Ingredients

• Servings: 8
• 8 (4 ounce) fillets salmon
• 1/2 cup peanut oil
• 4 tablespoons soy sauce
• 4 tablespoons balsamic vinegar
• 4 tablespoons green onions, chopped
• 3 teaspoons brown sugar
• 2 cloves garlic, minced
• 1 1/2 teaspoons ground ginger
• 2 teaspoons crushed red pepper flakes
• 1 teaspoon sesame oil
• 1/2 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 6 hrs 40 mins


• place salmon filets in a medium, nonporous glass dish. in a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. whisk together well, and pour over the fish. cover and marinate the fish in the refrigerator for 4 to 6 hours.
• prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.
• grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. turn over halfway through cooking.

tuna noodle casserole from scratch

Ingredients

• Servings: 6
• 1/2 cup butter, divided
• 1 (8 ounce) package uncooked medium egg noodles
• 1/2 medium onion, finely chopped
• 1 stalk celery, finely chopped
• 1 clove garlic, minced
• 8 ounces button mushrooms, sliced
• 1/4 cup all-purpose flour
• 2 cups milk
• salt and pepper to taste
• 2 (6 ounce) cans tuna, drained and flaked
• 1 cup frozen peas, thawed
• 3 tablespoons bread crumbs
• 2 tablespoons butter, melted
• 1 cup shredded cheddar cheese

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). butter a medium baking dish with 1 tablespoon butter.
• bring a large pot of lightly salted water to a boil. add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.
• melt 1 tablespoon butter in a skillet over medium-low heat. stir in the onion, celery, and garlic, and cook 5 minutes, until tender. increase heat to medium-high, and mix in mushrooms. continue to cook and stir 5 minutes, or until most of the liquid has evaporated.
• melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. season with salt and pepper. stir in tuna, peas, mushroom mixture, and cooked noodles. transfer to the baking dish. melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. top with cheese.
• bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

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 salmon fillets dijon

Ingredients

• Servings: 4
• 4 (4 ounce) fillets salmon
• 3 tablespoons prepared dijon-style mustard
• salt and pepper to taste
• 1/4 cup italian-style dry bread crumbs
• 1/4 cup butter, melted

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). line a shallow baking pan with aluminum foil.
• place salmon skin-side down on foil. spread a thin layer of mustard on the top of each fillet, and season with salt and pepper. top with bread crumbs, then drizzle with melted butter.
• bake in a preheated oven for 15 minutes, or until salmon flakes easily with a fork.

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.

florence's famous cinnamon rolls

Ingredients

• Servings: 2
• dough:
• 2 (.25 ounce) packages active dry yeast
• 1/4 cup warm water (110 degrees f (43 degrees c))
• 1/2 cup instant potato flakes
• 1 1/2 cups milk
• 1/2 cup water
• 1/3 cup white sugar
• 1 1/2 teaspoons salt
• 2 eggs
• 6 cups all-purpose flour
• 1/2 cup margarine, softened
• filling:
• 1/3 cup butter, softened
• 3/4 cup brown sugar
• 1 1/2 tablespoons ground cinnamon
• 1/2 cup raisins (optional)
• glaze:
• 1 1/2 cups unsifted confectioners' sugar
• 1 tablespoon butter, softened
• 1/8 teaspoon vanilla extract
• 2 tablespoons warm water, or as needed

Recipe

Preparation Time: 35 mins Cook Time: 20 mins Ready Time: 3 hrs


• prepare the dough by sprinkling the yeast 1/4 cup of warm water; set aside to soften for 5 minutes. stir the potato flakes, milk, 1/2 cup water, white sugar, and salt together in a saucepan over medium heat until the sugar has dissolved and the mixture reaches 110 degrees f (63 degrees c). beat the eggs in a mixing bowl until smooth, then whisk in the warm milk mixture and yeast. stir in the flour and margarine until a dough forms. turn out a floured work surface, and knead until smooth and satiny, 10 to 20 minutes.
• place the dough into a greased bowl, and turn over to grease both sides of the dough. cover, and set in a warm spot to rise until doubled, about 1 hour. punch dough down, and knead again briefly to push out the air. cover, and let rest 10 minutes. meanwhile, stir 1/3 cup softened butter with the brown sugar and ground cinnamon until blended. feel free to make extra if you like more filling in your cinnamon rolls.
• once the dough has rested, turn a floured surface and divide in two. stretch and roll one half into a 10x14-inch rectangle. spread half of the cinnamon filling the dough, and sprinkle with half of the raisins. roll up the dough from the narrow end, and pinch the edges together to seal. repeat with the remaining dough and filling. grease two baking sheets, and cut each roll into 12 pieces. arrange the cinnamon rolls the prepared baking sheets. cover, and let rise in a warm place until nearly doubled, 45 minutes to 1 hour.
• preheat an oven to 350 degrees f (175 degrees c).
• bake the cinnamon rolls in the preheated oven until light golden brown, 18 to 20 minutes. remove from the oven, and allow to cool. prepare the glaze by stirring the confectioners' sugar with 1 tablespoon butter, vanilla extract, and 2 tablespoons warm water until smooth. use additional water if needed to make a pourable glaze. pour the glaze over the cinnamon rolls while still warm.

Alaskan Peanut Butter Ice Cream Pie

Ingredients

• Servings: 1
• 2/3 cup creamy peanut butter
• 1/3 cup corn syrup (such as karo®)
• 3 cups crushed sugar-frosted corn flake cereal (such as frosted flakes®)
• 1/2 gallon coffee ice cream, softened
• 2 tablespoons chocolate syrup, or to taste

Recipe

Preparation Time: 10 mins Ready Time: 40 mins


• combine peanut butter and corn syrup in a bowl; heat in microwave until it can easily be stirred into a smooth mixture, 1 to 2 minutes.
• stir crushed cereal into the peanut butter mixture; spread into a pie plate to make a crust.
• spoon softened ice cream over the crust and smooth into a flat layer. drizzle chocolate syrup over the ice cream layer.
• put pie in freezer and freeze until firm in the center, at least 30 minutes.

Lemon Garlic Tilapia

Ingredients

• Servings: 4
• 4 tilapia fillets
• 3 tablespoons fresh lemon juice
• 1 tablespoon butter, melted
• 1 clove garlic, finely chopped
• 1 teaspoon dried parsley flakes
• pepper to taste

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). spray a baking dish with non-stick cooking spray.
• rinse tilapia fillets under cool water, and pat dry with paper towels.
• place fillets in baking dish. pour lemon juice over fillets, then drizzle butter on top. sprinkle with garlic, parsley, and pepper.
• bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

Barbie's Tuna Salad

Ingredients

• Servings: 4
• 1 (7 ounce) can white tuna, drained and flaked
• 6 tablespoons mayonnaise or salad dressing
• 1 tablespoon parmesan cheese
• 3 tablespoons sweet pickle relish
• 1/8 teaspoon dried minced onion flakes
• 1/4 teaspoon curry powder
• 1 tablespoon dried parsley
• 1 teaspoon dried dill weed
• 1 pinch garlic powder

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a medium bowl, stir together the tuna, mayonnaise, parmesan cheese, and onion flakes. season with curry powder, parsley, dill and garlic powder. mix well and serve with crackers or on a sandwich.

popeye fried chicken

Ingredients

• Servings: 8
• 3 cups self-rising flour
• 1 cup cornstarch
• 3 tablespoons seasoning salt
• 2 tablespoons paprika
• 1 teaspoon baking soda
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1 (1 ounce) package dry onion soup mix
• 1 packet dry spaghetti sauce mix
• 3 tablespoons white sugar
• 3 cups crushed cornflakes cereal
• 2 eggs, beaten
• 1/4 cup cold water
• 2 cups oil for frying
• 1 (4 pound) whole chicken, cut into pieces

Recipe

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


• in a shallow dish or bowl mix together the flour, cornstarch, seasoning salt, paprika, baking soda, dressing mix, soup mix, spaghetti sauce mix and sugar. place cereal crumbs in another shallow dish or bowl, and mix together eggs and water in a third shallow dish or bowl.
• heat oil (1 inch deep) in a large skillet over medium high heat. preheat oven to 350 degrees f (175 degrees c).
• dip chicken pieces into dry coating mix, egg/water mixture, cereal crumbs, briefly into dry mix once more, then drop into hot oil skin side down. brown for 3 to 4 minutes, then brown other side of each piece.
• place browned chicken pieces in a 9x13 inch baking dish, skin side up, and cover dish with aluminum foil leaving one side open for escaping steam.
• bake at 350 degrees f (175 degrees c) for 35 to 45 minutes, or until chicken is cooked through and tender and juices run clear. remove cover and bake another 5 minutes to let coating become crisp; serve.

baked salmon ii

Ingredients

• Servings: 2
• 2 cloves garlic, minced
• 6 tablespoons light olive oil
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley, chopped
• 2 (6 ounce) fillets salmon

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 2 hrs


• in a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. place salmon fillets in a medium glass baking dish, and cover with the marinade. marinate in the refrigerator about 1 hour, turning occasionally.
• preheat oven to 375 degrees f (190 degrees c).
• place fillets in aluminum foil, cover with marinade, and seal. place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

ginger glazed mahi mahi

Ingredients

• Servings: 4
• 3 tablespoons honey
• 3 tablespoons soy sauce
• 3 tablespoons balsamic vinegar
• 1 teaspoon grated fresh ginger root
• 1 clove garlic, crushed or to taste
• 2 teaspoons olive oil
• 4 (6 ounce) mahi mahi fillets
• salt and pepper to taste
• 1 tablespoon vegetable oil

Recipe

Preparation Time: 5 mins Cook Time: 12 mins Ready Time: 37 mins


• in a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. season fish fillets with salt and pepper, and place them into the dish. if the fillets have skin on them, place them skin side down. cover, and refrigerate for 20 minutes to marinate.
• heat vegetable oil in a large skillet over medium-high heat. remove fish from the dish, and reserve marinade. fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. remove fillets to a serving platter and keep warm.
• pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. spoon glaze over fish, and serve immediately.

jazzy green bean casserole

Ingredients

• Servings: 8
• 2 (14.5 ounce) cans green beans, drained
• 1 (15.25 ounce) can white corn, drained
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/4 cup dried onion flakes
• 2 cups shredded cheddar cheese
• salt to taste
• ground black pepper to taste
• garlic powder to taste
• 1 (6 ounce) can french-fried onions

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl combine green beans, corn, mushroom soup, onion flakes, cheese, salt, pepper and garlic powder. transfer to a 2 quart casserole dish.
• bake in preheated oven for 30 minutes, or until bubbly. sprinkle fried onions on top and bake for a few minutes more, until onions brown.

baked dijon salmon

Ingredients

• Servings: 4
• 1/4 cup butter, melted
• 3 tablespoons dijon mustard
• 1 1/2 tablespoons honey
• 1/4 cup dry bread crumbs
• 1/4 cup finely chopped pecans
• 4 teaspoons chopped fresh parsley
• 4 (4 ounce) fillets salmon
• salt and pepper to taste
• 1 lemon, for garnish

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• in a small bowl, stir together butter, mustard, and honey. set aside. in another bowl, mix together bread crumbs, pecans, and parsley.
• brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
• bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. season with salt and pepper, and garnish with a wedge of lemon.