John's Mango Steak

Ingredients

• Servings: 10
• 1/4 cup olive oil
• 1/4 cup minced apple
• 1/2 cup diced honeydew
• 1/2 cup diced mango
• 1 tablespoon garlic salt
• 2 tablespoons worcestershire sauce
• 2 teaspoons kosher salt
• 1/4 teaspoon hot pepper sauce
• 1 tablespoon ground black pepper
• 6 pounds beef steaks

Recipe

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


• in a small saucepan over low heat, combine the oil, apple, honeydew, mango, garlic salt, worcestershire sauce, kosher salt, hot pepper sauce to taste and ground black pepper.
• heat for about 5 minutes to get warm. place the steak in a shallow nonporous dish. cover with the marinade and refrigerate, covered, for at least 3 hours. flip steak over halfway through marinating.
• preheat an outdoor grill for high heat and lightly oil grate.
• grill steak for 10 minutes per side, dousing with remaining marinade, if desired. steak is done when internal temperature reaches at least 145 degrees f (63 degrees c).

shrimp lemon pepper linguini

Ingredients

• Servings: 4
• 1 (8 ounce) package linguine pasta
• 1 tablespoon olive oil
• 6 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup
• 1 lemon, juiced
• 1/2 teaspoon lemon zest
• salt to taste
• 2 teaspoons freshly ground black pepper
• 1 pound fresh shrimp, peeled and deveined
• 1/4 cup butter
• 3 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh basil

Recipe

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


• bring a large pot of lightly salted water to a boil. add linguine, and cook for 9 to 13 minutes or until al dente; drain.
• heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. mix in chicken broth, , lemon juice, lemon zest, salt, and pepper. reduce heat, and simmer until liquid is reduced by about 1/2.
• mix shrimp, butter, parsley, and basil into the saucepan. cook 2 to 3 minutes, until shrimp is opaque. stir in the cooked linguine, and continue cooking 2 minutes, until well coated.

Alfredo Sauce

Ingredients

• Servings: 4
• 1/4 cup butter
• 1 cup heavy cream
• 1 clove garlic, crushed
• 1 1/2 cups freshly grated parmesan cheese
• 1/4 cup chopped fresh parsley

Recipe

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


• melt butter in a medium saucepan over medium low heat. add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. stir in parsley and serve.

peanut butter noodles

Ingredients

• Servings: 4
• 1/2 cup chicken broth
• 1 1/2 tablespoons minced fresh ginger root
• 3 tablespoons soy sauce
• 3 tablespoons peanut butter
• 1 1/2 tablespoons honey
• 2 teaspoons hot chile paste (optional)
• 3 cloves garlic, minced
• 8 ounces udon noodles
• 1/4 cup chopped green onions
• 1/4 cup chopped peanuts

Recipe

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


• bring a large pot of water to a boil. add noodles and cook until tender according to package directions. drain.
• meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. cook over medium heat until peanut butter melts and is heated through. add noodles, and toss to coat. garnish with green onions and peanuts.

spinach tomato tortellini

Ingredients

• Servings: 6
• 1 (16 ounce) package cheese tortellini
• 1 (14.5 ounce) can diced tomatoes with garlic and onion
• 1 cup chopped fresh spinach
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 teaspoons dried basil
• 1 teaspoon minced garlic
• 2 tablespoons all-purpose flour
• 3/4 cup milk
• 3/4 cup heavy cream
• 1/4 cup grated parmesan cheese

Recipe

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


• bring a large pot of water to a boil. add the tortellini, and cook until tender, about 10 minutes.
• while you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. cook and stir until the mixture begins to bubble.
• in a medium bowl, whisk together the flour, milk and cream. stir this mixture into the saucepan along with the parmesan cheese. heat through, then reduce heat to low, and simmer until thick, about 2 minutes.
• drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. stir to coat, and serve.

Spicy Lamb Sausage

Ingredients

• Servings: 4
• 1 pound fresh, ground lamb sausage
• 1 tablespoon crushed red pepper
• 1 1/2 tablespoons ground cumin
• 3 cloves garlic, finely chopped
• salt to taste

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 30 mins


• in a bowl, mix together with your hands lamb sausage, red pepper, cumin, garlic and salt. form patties. fry in a skillet over medium heat until well done.

Greek Stuffed Zucchini

Ingredients

• Servings: 8
• 1/4 cup uncooked rice
• 8 zucchini, ends trimmed
• 1 pound ground beef
• 4 shallots, chopped
• 2 cloves garlic, finely chopped
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• salt and ground black pepper to taste
• 3 tablespoons water
• avgolemono sauce:
• 2 eggs, separated
• 4 lemons, juiced

Recipe

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


• place rice in a bowl, cover with water, and allow to soak for 1 hour.
• slice a long, 1/2-thick slice from the side of each zucchini to serve as a lid; hollow out the flesh and seeds from the inside of the zucchini with a spoon, leaving a 1/2-inch thick shell. discard the flesh, or save for another use. drain, and place the soaked rice in a bowl. mix in the ground beef, shallots, garlic, mint, and parsley. stuff the zucchini boats about 3/4 full with the mixture; stuffing will expand during cooking. cover the zucchini with the cut-off lid slices.
• heat the olive oil in a large skillet over medium heat, and sprinkle the pan with salt and pepper. place the stuffed zucchini into the pan, pour water around the zucchini, then reduce heat to medium low. cover with a lid, and cook until the zucchini are tender and the meat is no longer pink, 35 to 40 minutes.
• about 10 minutes before the zucchini are done, beat the egg whites in a bowl with an electric mixture until stiff peaks form. whisk in the yolks and lemon juice until well combined. remove the zucchini from the skillet, leaving the juices, and set the zucchini aside in a warm place. whisk about 1/2 of the liquid in the skillet into the egg mixture by tablespoons, then pour the egg mixture into the skillet with the remaining liquid. over low heat, combine the sauce with the pan liquid by gently rotating the skillet to mix the contents; heat the sauce for about 1 minute to thicken enough to coat the back of a spoon. do not boil. serve the zucchini with lemon sauce.

standing roast beef (brined)

Ingredients

• Servings: 1
• 8 cups warm water
• 8 cups brewed french-roast coffee
• 1 cup kosher salt
• 1 (1 ounce) package dry french onion soup mix
• 1 onion, diced
• 1/4 cup minced garlic
• 2 tablespoons worcestershire sauce
• 1 (6 pound) standing beef rib roast
• 2 teaspoons garlic powder, or to taste
• 2 teaspoons onion powder, or more to taste
• ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs 30 mins

Ready Time: 13 hrs 45 mins


• stir warm water, coffee, kosher salt, onion soup mix, onion, garlic, and worcestershire sauce in a 16-quart stock pot until salt and onion soup mix has dissolved. lay roast in the brine and cover pot; refrigerate at least 8 hours. turn roast over at least twice during brining.
• preheat oven to 375 degrees f (190 degrees c).
• remove roast from brine and pat dry with paper towels. place roast on a rack in a roasting pan with the fat side down; sprinkle with garlic powder, onion powder, and black pepper. flip roast and season other side the same way. let roast stand until it reaches room temperature, about 1 hour.
• place roast into preheated oven and bake for 1 hour.
• turn off heat and leave meat in the hot oven, without opening oven door, for 3 hours. turn oven back on and set heat for 375 degrees f (190 degrees c). let roast reheat until an instant-read meat thermometer inserted into the center of the roast reads 130 degrees f (54 degrees c) for medium-rare, 30 to 40 minutes.

Chicken Fettuccini Alfredo

Ingredients

• Servings: 8
• 6 skinless, boneless chicken breast halves - cut into cubes
• 6 tablespoons butter, divided
• 4 cloves garlic, minced, divided
• 1 tablespoon italian seasoning
• 1 pound fettuccini pasta
• 1 onion, diced
• 1 (8 ounce) package sliced mushrooms
• 1/3 cup all-purpose flour
• 1 tablespoon salt
• 3/4 teaspoon ground pepper
• 3 cups milk
• 1 cup half-and-half
• 3/4 cup grated parmesan cheese
• 8 ounces shredded colby-monterey jack cheese
• 3 roma (plum) tomatoes, diced
• 1/2 cup sour cream

Recipe

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


• in a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and italian seasoning. cook until chicken is no longer pink inside. remove from skillet and set aside.
• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• meanwhile, melt 4 tablespoons butter in the skillet. saute onion, 2 cloves garlic, and mushrooms until onions are transparent. stir in flour, salt and pepper; cook 2 minutes. slowly add milk and half-and-half, stirring until smooth and creamy. stir in parmesan and colby-monterey jack cheeses; stir until cheese is melted. stir in chicken mixture, tomatoes and sour cream. serve over cooked fettuccini.

peppered shrimp alfredo

Ingredients

• Servings: 6
• 12 ounces penne pasta
• 1/4 cup butter
• 2 tablespoons extra-virgin olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1/2 pound portobello mushrooms, diced
• 1 pound medium shrimp, peeled and deveined
• 1 (15 ounce) jar alfredo sauce
• 1/2 cup grated romano cheese
• 1/2 cup cream
• 1 teaspoon cayenne pepper, or more to taste
• salt and pepper to taste
• 1/4 cup chopped parsley

Recipe

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


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• meanwhile, melt butter together with the olive oil in a saucepan over medium heat. stir in onion, and cook until softened and translucent, about 2 minutes. stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
• stir in the shrimp, and cook until firm and pink, then pour in alfredo sauce, romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. season with cayenne, salt, and pepper to taste. stir drained pasta into the sauce, and serve sprinkled with chopped parsley.

Pizza Casserole

Ingredients

• Servings: 6
• 2 cups uncooked egg noodles
• 1/2 pound lean ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 cup sliced pepperoni sausage
• 16 ounces pizza sauce
• 4 tablespoons milk
• 1 cup shredded mozzarella cheese

Recipe

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


• cook noodles according to package directions.
• preheat oven to 350 degrees f (175 degrees c).
• in a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. drain excess fat. stir in the noodles, pepperoni, pizza sauce and milk, and mix well. pour this mixture into a 2-quart casserole dish.
• bake at 350 degrees f (175 degrees c) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.

dad's spaghetti sauce with coffee

Ingredients

• Servings: 10
• 3 tablespoons extra virgin olive oil
• 4 cloves garlic, slivered
• 2 large onions, sliced
• 1 large green bell pepper, sliced
• 2 tablespoons extra-virgin olive oil
• 1 1/2 pounds extra lean ground beef
• 2 (4 ounce) cans button mushrooms, drained
• 1 (16 ounce) jar spaghetti sauce with garlic
• 3 (8 ounce) cans tomato sauce
• 1 (6 ounce) can tomato paste, or to taste (optional)
• 1 tablespoon instant coffee granules
• 1 cup hot water

Recipe

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

Ready Time: 1 hr 45 mins


• place 3 tablespoons of olive oil into a saucepan over medium heat, and cook the garlic in the oil for 1 minute. stir in the onions, and cook until translucent, about 5 more minutes. stir in the green bell pepper, and cook until the pepper begins to become tender, about 5 more minutes. set the vegetables aside.
• place 2 tablespoons of olive oil into a large saucepan over medium heat, and cook and stir the ground beef until the meat is no longer pink, about 10 minutes. break the meat up into crumbles as it cooks. mix in the mushrooms, spaghetti sauce, tomato sauce, tomato paste (if you prefer a thicker sauce), and vegetables. bring the sauce to a boil, and reduce heat to a simmer. cook, stirring occasionally, until the flavors have blended, about 30 minutes.
• mix the coffee granules into the hot water, and pour into the sauce; simmer for 30 more minutes.

Pizza Casserole

Ingredients

• Servings: 6
• 2 cups uncooked egg noodles
• 1/2 pound lean ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 cup sliced pepperoni sausage
• 16 ounces pizza sauce
• 4 tablespoons milk
• 1 cup shredded mozzarella cheese

Recipe

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


• cook noodles according to package directions.
• preheat oven to 350 degrees f (175 degrees c).
• in a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. drain excess fat. stir in the noodles, pepperoni, pizza sauce and milk, and mix well. pour this mixture into a 2-quart casserole dish.
• bake at 350 degrees f (175 degrees c) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.

Midg's Mouth Watering Beef Jerky

Ingredients

• Servings: 12
• 5 pounds boneless beef sirloin
• 2 cups soy sauce
• 1 cup water
• 3 dashes worcestershire sauce
• 3 tablespoons sugar (optional)
• 3 tablespoons salt
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 2 teaspoons liquid smoke flavoring
• mesquite or hickory wood chips, as needed for smoker

Recipe

Preparation Time: 15 mins Cook Time: 5 hrs

Ready Time: 17 hrs 45 mins


• cut beef into 1/4-inch thick slices. combine soy sauce, water, worcestershire sauce, sugar, salt, onion powder, garlic powder, and liquid smoke. pour marinade into heavy-duty resealable bag. add beef and mix well; seal bag and refrigerate 12 hours.
• remove beef from marinade, pat dry with paper towels, and allow to stand for 30 minutes. discard used marinade. meanwhile, soak wood chips.
• preheat smoker for 10 minutes.
• arrange beef on drying racks. smoke for 5 to 7 hours, depending on how you like it, replenishing wood chips as necessary.

Chicken Pasta

Ingredients

• Servings: 2
• 4 ounces linguine pasta
• 2 boneless, skinless chicken breast halves, sliced into thin strips
• 2 teaspoons seasoning
• 2 tablespoons butter
• 1 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 4 fresh mushrooms, sliced
• 1 green onion, minced
• 1 1/2 cups heavy cream
• 1/4 teaspoon dried basil
• 1/4 teaspoon lemon pepper
• 1/4 teaspoon salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• 2 tablespoons grated parmesan cheese

Recipe

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


• bring a large pot of lightly salted water to a boil. add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• meanwhile, place chicken and seasoning in a bowl, and toss to coat.
• in a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. reduce heat, and stir in heavy cream. season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
• in a large bowl, toss linguini with sauce. sprinkle with grated parmesan cheese.

red and orange marinated beef skewers

Ingredients

• Servings: 6
• 2 cups red
• 1/2 cup steak sauce (e.g. a-1)
• 3 oranges, sliced into rounds
• 1 bunch green onions, sliced
• 4 small red chile peppers, seeded and finely chopped
• 4 large cloves garlic, minced
• 1 1/2 teaspoons ground ginger
• salt and pepper, to taste
• 3 pounds beef sirloin steak, boneless, cut across the grain into 1/4 inch strips

Recipe

Preparation Time: 20 mins Cook Time: 7 mins Ready Time: 8 hrs 27 mins


• combine the red and steak sauce in a large bowl. stir in the orange slices, green onions, chile peppers, garlic, and ginger. season with salt and pepper to taste.
• place steak strips in a shallow dish and pour marinade over meat. cover, and refrigerate 8 hours.
• preheat an outdoor grill for high heat and lightly oil grate. set grate 4 inches from heat. soak wooden or bamboo skewers in water for 30 minutes to prevent them from burning.
• remove steak from marinade, and discard; thread meat skewers. arrange skewers on prepared grill, and cook until meat is no longer pink and juices run clear, 7 to 10 minutes.

barbecued lamb kebabs

Ingredients

• Servings: 10
• 1 cup sugar
• 1 cup soy sauce
• 1 onion, diced
• 5 cloves garlic, chopped
• 1 teaspoon ground black pepper
• 1 (4 pound) boneless lamb loin, cut into 1 1/2-inch cubes
• 10 bamboo skewers, soaked in water for 30 minutes

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 2 hrs 30 mins


• whisk the sugar, soy sauce, onion, garlic and black pepper together in a large bowl. add the lamb and toss to coat. cover and refrigerate at least 2 hours. overnight is best if possible.
• preheat an outdoor grill for high heat, and lightly oil the grate.
• thread the lamb the soaked skewers. cook on the preheated grill until the lamb is no longer pink in the center, 3 to 5 minutes per side.

Chicken Pasta

Ingredients

• Servings: 2
• 4 ounces linguine pasta
• 2 boneless, skinless chicken breast halves, sliced into thin strips
• 2 teaspoons seasoning
• 2 tablespoons butter
• 1 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 4 fresh mushrooms, sliced
• 1 green onion, minced
• 1 1/2 cups heavy cream
• 1/4 teaspoon dried basil
• 1/4 teaspoon lemon pepper
• 1/4 teaspoon salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• 2 tablespoons grated parmesan cheese

Recipe

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


• bring a large pot of lightly salted water to a boil. add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• meanwhile, place chicken and seasoning in a bowl, and toss to coat.
• in a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. reduce heat, and stir in heavy cream. season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
• in a large bowl, toss linguini with sauce. sprinkle with grated parmesan cheese.

clean eating hearty pasta sauce

Ingredients

• Servings: 6
• 1/2 pound lean ground beef
• 2 small zucchinis, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 2 tablespoons sucanat (crystallized sugar cane juice), or to taste
• 1 1/2 tablespoons dried basil
• 1 1/2 teaspoons sea salt
• 1 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• 1 (16 ounce) package whole-wheat spaghetti
• 1 gallon water
• salt

Recipe

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


• heat a large skillet over medium-high heat. cook and stir lean ground beef, zucchinis, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
• stir crushed tomatoes, tomato sauce, sucanat, basil, sea salt, oregano, and black pepper into beef mixture. bring to a boil, reduce heat to low, and simmer until flavors have blended, at least 30 minutes or up to 1 hour for better flavor.
• while sauce is simmering, bring salted water to a boil and cook spaghetti according to package directions. serve sauce over hot pasta.

Southern Texas-style Beef Barbacoa

Ingredients

• Servings: 12
• 1 1/2 teaspoons ground black pepper
• 1 tablespoon dried oregano
• 1 1/2 teaspoons cayenne pepper
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon seasoned salt
• 1 (3 pound) boneless beef chuck roast

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs

Ready Time: 3 hrs 15 mins


• prepare a smoker with dampened hickory wood charcoal. the heat inside your grill or smoker should be around 180 to 200 degrees f (80 to 95 degrees c). combine the black pepper, oregano, cayenne pepper, chili powder, garlic powder, cumin, salt, and seasoned salt in a small bowl until thoroughly mixed.
• place the chuck roast into a mixing bowl, and rub all over with the spice mixture. place the meat into the smoker, and smoke for 1 1/2 hours, turning about every half hour. the meat should be a dark red color, and the edges should be darkened. place the meat into a roasting pan, and seal tightly with aluminum foil.
• preheat an oven to 325 degrees f (165 degrees c).
• bake the barbacoa in the preheated oven for 1 1/2 hours until very tender. uncover the beef, and shred with two forks while still hot.

chef john's pasta primavera

Ingredients

• Servings: 6
• 1 bunch fresh basil
• 3 cups chicken broth, divided
• 1/2 cup olive oil
• 2 cloves garlic
• 1 pound fettuccine pasta
• 2 tablespoons olive oil
• 1 large leek, and light green parts only, chopped
• 1 bunch green onions, chopped
• 2 jalapeno peppers, seeded and diced
• 2 pinches salt
• 2 zucchinis, diced
• 1 cup chopped sugar snap peas
• 1/2 cup shelled english peas
• 1 bunch asparagus, stalks diced, tips left whole
• 1/2 cup grated parmesan cheese, or as needed

Recipe

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


• fill a large pot with lightly salted water and bring to a rolling boil. hold basil bunch by the stems and dip basil leaves in boiling water until bright green, about 2 seconds. immediately immerse basil in ice water for several minutes until cold to stop the cooking process. once the basil is cold, drain well. remove basil leaves from stems and discard stems.
• blend basil leaves, 1 cup chicken broth, 1/2 cup olive oil, and garlic together in a blender until smooth.
• stir fettuccine into the same pot of boiling water, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. drain.
• heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. cook and stir leek and green onion in hot oil until softened, about 5 minutes. add jalapeno and salt; cook and stir until jalapeno is soft, about 5 minutes.
• increase heat to medium-high. stir 2 cups chicken broth, zucchini, sugar snap peas, and english peas into jalapeno mixture; bring to a simmer and cook for 5 minutes. add asparagus and continue cooking until asparagus is soft, about 3 minutes more.
• pour 1/4 cup basil-garlic mixture into zucchini mixture and cook and stir until heated through, about 1 minute. remove from heat.
• place pasta in a large bowl; pour zucchini mixture over pasta and pour remaining basil-garlic mixture over the zucchini mixture. spread parmesan cheese over the top. toss mixture briefly to combine and tightly wrap bowl with aluminum foil. let stand until pasta and vegetables soak up most of the juices and oil, about 5 minutes. toss again.

amazing lamb tenderloin in the slow cooker

Ingredients

• Servings: 6
• 1 (2 pound) lamb tenderloin
• 1 (1 ounce) envelope dry onion soup mix
• 1 cup water
• 3/4 cup red
• 3 tablespoons minced garlic
• 3 tablespoons soy sauce
• freshly ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs

Ready Time: 4 hrs 15 mins


• place lamb tenderloin in a slow cooker with the contents of the soup packet. pour water, , and soy sauce over the top, turning the lamb to coat. carefully spread garlic over the lamb, leaving as much on top of the roast during cooking as possible. sprinkle with pepper, cover, and cook on low setting for 4 hours. serve with cooking liquid on the side as au jus.

Alfredo Sauce

Ingredients

• Servings: 4
• 1/4 cup butter
• 1 cup heavy cream
• 1 clove garlic, crushed
• 1 1/2 cups freshly grated parmesan cheese
• 1/4 cup chopped fresh parsley

Recipe

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


• melt butter in a medium saucepan over medium low heat. add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. stir in parsley and serve.

Macaroni Meatball Soup

Ingredients

• Servings: 4
• olive oil
• 1 green bell pepper, cut into chunks
• 1 onion, cut into chunks
• 2 cloves garlic, minced
• 2 (16 ounce) cans crushed tomatoes
• 1 (6 ounce) can tomato paste
• 1 tablespoon brown sugar
• 2 tablespoons italian seasoning
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 25 frozen, cooked italian-style meatballs - thawed
• 5 cups water
• 2 cups uncooked macaroni

Recipe

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


• heat the olive oil in a large pot over medium heat. cook the bell pepper and onion in the hot oil until the onions are translucent, 5 to 7 minutes. add the garlic, crushed tomatoes, tomato paste, brown sugar, italian seasoning, salt, black pepper, meatballs, and water to the pot; bring to a boil. stir the macaroni into the mixture and cook until the macaroni is cooked through, yet firm to the bite, 15 to 20 minutes.

Tweaked Homemade Chorizo

Ingredients

• Servings: 3
• 1 pound ground beef
• 2 pounds ground lamb
• 2 teaspoons salt
• 1/4 cup chili powder
• 1 pinch ground coriander
• 1/2 teaspoon ground cumin
• 1 teaspoon ground black pepper
• 3 1/2 tablespoons lemon juice
• 2 cloves garlic, crushed

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• use your hands to thoroughly mix the ground beef, ground lamb, salt, chili powder, coriander, cumin, black pepper, garlic, and lemon juice together in a bowl. transfer to an air-tight container; store in refrigerator for 4 days until using or freezing.

shrimp lemon pepper linguini

Ingredients

• Servings: 4
• 1 (8 ounce) package linguine pasta
• 1 tablespoon olive oil
• 6 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup
• 1 lemon, juiced
• 1/2 teaspoon lemon zest
• salt to taste
• 2 teaspoons freshly ground black pepper
• 1 pound fresh shrimp, peeled and deveined
• 1/4 cup butter
• 3 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh basil

Recipe

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


• bring a large pot of lightly salted water to a boil. add linguine, and cook for 9 to 13 minutes or until al dente; drain.
• heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. mix in chicken broth, , lemon juice, lemon zest, salt, and pepper. reduce heat, and simmer until liquid is reduced by about 1/2.
• mix shrimp, butter, parsley, and basil into the saucepan. cook 2 to 3 minutes, until shrimp is opaque. stir in the cooked linguine, and continue cooking 2 minutes, until well coated.

peanut butter noodles

Ingredients

• Servings: 4
• 1/2 cup chicken broth
• 1 1/2 tablespoons minced fresh ginger root
• 3 tablespoons soy sauce
• 3 tablespoons peanut butter
• 1 1/2 tablespoons honey
• 2 teaspoons hot chile paste (optional)
• 3 cloves garlic, minced
• 8 ounces udon noodles
• 1/4 cup chopped green onions
• 1/4 cup chopped peanuts

Recipe

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


• bring a large pot of water to a boil. add noodles and cook until tender according to package directions. drain.
• meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. cook over medium heat until peanut butter melts and is heated through. add noodles, and toss to coat. garnish with green onions and peanuts.

spinach tomato tortellini

Ingredients

• Servings: 6
• 1 (16 ounce) package cheese tortellini
• 1 (14.5 ounce) can diced tomatoes with garlic and onion
• 1 cup chopped fresh spinach
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 teaspoons dried basil
• 1 teaspoon minced garlic
• 2 tablespoons all-purpose flour
• 3/4 cup milk
• 3/4 cup heavy cream
• 1/4 cup grated parmesan cheese

Recipe

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


• bring a large pot of water to a boil. add the tortellini, and cook until tender, about 10 minutes.
• while you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. cook and stir until the mixture begins to bubble.
• in a medium bowl, whisk together the flour, milk and cream. stir this mixture into the saucepan along with the parmesan cheese. heat through, then reduce heat to low, and simmer until thick, about 2 minutes.
• drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. stir to coat, and serve.

Pesto Chicken Florentine

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 cloves garlic, finely chopped
• 4 skinless, boneless chicken breast halves - cut into strips
• 2 cups fresh spinach leaves
• 1 (4.5 ounce) package dry alfredo sauce mix
• 2 tablespoons pesto
• 1 (8 ounce) package dry penne pasta
• 1 tablespoon grated romano cheese

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• heat oil in a large skillet over medium high heat. add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. when chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
• meanwhile, prepare alfredo sauce according to package directions. when finished, stir in 2 tablespoons pesto; set aside.
• in a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. rinse under cold water and drain.
• add chicken/spinach mixture to pasta, then stir in pesto/alfredo sauce. mix well, top with cheese and serve.

Alfredo Sauce

Ingredients

• Servings: 4
• 1/4 cup butter
• 1 cup heavy cream
• 1 clove garlic, crushed
• 1 1/2 cups freshly grated parmesan cheese
• 1/4 cup chopped fresh parsley

Recipe

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


• melt butter in a medium saucepan over medium low heat. add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. stir in parsley and serve.

tangy slow cooker lamb roast

Ingredients

• Servings: 8
• 1 large onion, sliced
• 2 1/2 pounds boneless lamb loin roast
• 1 cup hot water
• 1/4 cup sugar
• 3 tablespoons red vinegar
• 2 tablespoons soy sauce
• 1 tablespoon ketchup
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1 dash hot pepper sauce, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 6 hrs

Ready Time: 6 hrs 10 mins


• arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. in a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.
• cover, and cook on low for 6 to 8 hours, or on high for 3 to 4 hours.

spinach tomato tortellini

Ingredients

• Servings: 6
• 1 (16 ounce) package cheese tortellini
• 1 (14.5 ounce) can diced tomatoes with garlic and onion
• 1 cup chopped fresh spinach
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 teaspoons dried basil
• 1 teaspoon minced garlic
• 2 tablespoons all-purpose flour
• 3/4 cup milk
• 3/4 cup heavy cream
• 1/4 cup grated parmesan cheese

Recipe

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


• bring a large pot of water to a boil. add the tortellini, and cook until tender, about 10 minutes.
• while you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. cook and stir until the mixture begins to bubble.
• in a medium bowl, whisk together the flour, milk and cream. stir this mixture into the saucepan along with the parmesan cheese. heat through, then reduce heat to low, and simmer until thick, about 2 minutes.
• drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. stir to coat, and serve.

Pesto Chicken Florentine

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 cloves garlic, finely chopped
• 4 skinless, boneless chicken breast halves - cut into strips
• 2 cups fresh spinach leaves
• 1 (4.5 ounce) package dry alfredo sauce mix
• 2 tablespoons pesto
• 1 (8 ounce) package dry penne pasta
• 1 tablespoon grated romano cheese

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• heat oil in a large skillet over medium high heat. add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. when chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
• meanwhile, prepare alfredo sauce according to package directions. when finished, stir in 2 tablespoons pesto; set aside.
• in a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. rinse under cold water and drain.
• add chicken/spinach mixture to pasta, then stir in pesto/alfredo sauce. mix well, top with cheese and serve.

shrimp lemon pepper linguini

Ingredients

• Servings: 4
• 1 (8 ounce) package linguine pasta
• 1 tablespoon olive oil
• 6 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup
• 1 lemon, juiced
• 1/2 teaspoon lemon zest
• salt to taste
• 2 teaspoons freshly ground black pepper
• 1 pound fresh shrimp, peeled and deveined
• 1/4 cup butter
• 3 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh basil

Recipe

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


• bring a large pot of lightly salted water to a boil. add linguine, and cook for 9 to 13 minutes or until al dente; drain.
• heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. mix in chicken broth, , lemon juice, lemon zest, salt, and pepper. reduce heat, and simmer until liquid is reduced by about 1/2.
• mix shrimp, butter, parsley, and basil into the saucepan. cook 2 to 3 minutes, until shrimp is opaque. stir in the cooked linguine, and continue cooking 2 minutes, until well coated.

Chicken Pasta

Ingredients

• Servings: 2
• 4 ounces linguine pasta
• 2 boneless, skinless chicken breast halves, sliced into thin strips
• 2 teaspoons seasoning
• 2 tablespoons butter
• 1 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 4 fresh mushrooms, sliced
• 1 green onion, minced
• 1 1/2 cups heavy cream
• 1/4 teaspoon dried basil
• 1/4 teaspoon lemon pepper
• 1/4 teaspoon salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• 2 tablespoons grated parmesan cheese

Recipe

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


• bring a large pot of lightly salted water to a boil. add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• meanwhile, place chicken and seasoning in a bowl, and toss to coat.
• in a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. reduce heat, and stir in heavy cream. season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
• in a large bowl, toss linguini with sauce. sprinkle with grated parmesan cheese.

peppered shrimp alfredo

Ingredients

• Servings: 6
• 12 ounces penne pasta
• 1/4 cup butter
• 2 tablespoons extra-virgin olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1/2 pound portobello mushrooms, diced
• 1 pound medium shrimp, peeled and deveined
• 1 (15 ounce) jar alfredo sauce
• 1/2 cup grated romano cheese
• 1/2 cup cream
• 1 teaspoon cayenne pepper, or more to taste
• salt and pepper to taste
• 1/4 cup chopped parsley

Recipe

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


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• meanwhile, melt butter together with the olive oil in a saucepan over medium heat. stir in onion, and cook until softened and translucent, about 2 minutes. stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
• stir in the shrimp, and cook until firm and pink, then pour in alfredo sauce, romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. season with cayenne, salt, and pepper to taste. stir drained pasta into the sauce, and serve sprinkled with chopped parsley.

Chicken Fettuccini Alfredo

Ingredients

• Servings: 8
• 6 skinless, boneless chicken breast halves - cut into cubes
• 6 tablespoons butter, divided
• 4 cloves garlic, minced, divided
• 1 tablespoon italian seasoning
• 1 pound fettuccini pasta
• 1 onion, diced
• 1 (8 ounce) package sliced mushrooms
• 1/3 cup all-purpose flour
• 1 tablespoon salt
• 3/4 teaspoon ground pepper
• 3 cups milk
• 1 cup half-and-half
• 3/4 cup grated parmesan cheese
• 8 ounces shredded colby-monterey jack cheese
• 3 roma (plum) tomatoes, diced
• 1/2 cup sour cream

Recipe

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


• in a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and italian seasoning. cook until chicken is no longer pink inside. remove from skillet and set aside.
• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• meanwhile, melt 4 tablespoons butter in the skillet. saute onion, 2 cloves garlic, and mushrooms until onions are transparent. stir in flour, salt and pepper; cook 2 minutes. slowly add milk and half-and-half, stirring until smooth and creamy. stir in parmesan and colby-monterey jack cheeses; stir until cheese is melted. stir in chicken mixture, tomatoes and sour cream. serve over cooked fettuccini.

Pesto Chicken Florentine

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 cloves garlic, finely chopped
• 4 skinless, boneless chicken breast halves - cut into strips
• 2 cups fresh spinach leaves
• 1 (4.5 ounce) package dry alfredo sauce mix
• 2 tablespoons pesto
• 1 (8 ounce) package dry penne pasta
• 1 tablespoon grated romano cheese

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• heat oil in a large skillet over medium high heat. add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. when chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
• meanwhile, prepare alfredo sauce according to package directions. when finished, stir in 2 tablespoons pesto; set aside.
• in a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. rinse under cold water and drain.
• add chicken/spinach mixture to pasta, then stir in pesto/alfredo sauce. mix well, top with cheese and serve.

spinach tomato tortellini

Ingredients

• Servings: 6
• 1 (16 ounce) package cheese tortellini
• 1 (14.5 ounce) can diced tomatoes with garlic and onion
• 1 cup chopped fresh spinach
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 teaspoons dried basil
• 1 teaspoon minced garlic
• 2 tablespoons all-purpose flour
• 3/4 cup milk
• 3/4 cup heavy cream
• 1/4 cup grated parmesan cheese

Recipe

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


• bring a large pot of water to a boil. add the tortellini, and cook until tender, about 10 minutes.
• while you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. cook and stir until the mixture begins to bubble.
• in a medium bowl, whisk together the flour, milk and cream. stir this mixture into the saucepan along with the parmesan cheese. heat through, then reduce heat to low, and simmer until thick, about 2 minutes.
• drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. stir to coat, and serve.

Alfredo Sauce

Ingredients

• Servings: 4
• 1/4 cup butter
• 1 cup heavy cream
• 1 clove garlic, crushed
• 1 1/2 cups freshly grated parmesan cheese
• 1/4 cup chopped fresh parsley

Recipe

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


• melt butter in a medium saucepan over medium low heat. add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. stir in parsley and serve.

apple sauce and lamb loin chops

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 4 lamb loin chops
• seasoning salt to taste
• black pepper to taste
• garlic powder to taste
• 1/2 teaspoon poultry seasoning
• 3 tablespoons worcestershire sauce
• 1 (8 ounce) container frozen apple concentrate, undiluted
• 1/4 cup dry

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• heat olive oil in a large oven-safe frying pan over medium-high heat. sprinkle chops with salt, pepper, garlic powder, and poultry seasoning. place in hot oil, and brown on both sides. drizzle worcestershire sauce over chops, and pour in apple .
• bake in preheated oven for 25 minutes. remove chops to a plate, and return frying pan to stove over medium-high heat. stir into pan, and boil until sauce thickens, stirring frequently. serve sauce over chops.

Pizza Casserole

Ingredients

• Servings: 6
• 2 cups uncooked egg noodles
• 1/2 pound lean ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 cup sliced pepperoni sausage
• 16 ounces pizza sauce
• 4 tablespoons milk
• 1 cup shredded mozzarella cheese

Recipe

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


• cook noodles according to package directions.
• preheat oven to 350 degrees f (175 degrees c).
• in a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. drain excess fat. stir in the noodles, pepperoni, pizza sauce and milk, and mix well. pour this mixture into a 2-quart casserole dish.
• bake at 350 degrees f (175 degrees c) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.

Chicken Pasta

Ingredients

• Servings: 2
• 4 ounces linguine pasta
• 2 boneless, skinless chicken breast halves, sliced into thin strips
• 2 teaspoons seasoning
• 2 tablespoons butter
• 1 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 4 fresh mushrooms, sliced
• 1 green onion, minced
• 1 1/2 cups heavy cream
• 1/4 teaspoon dried basil
• 1/4 teaspoon lemon pepper
• 1/4 teaspoon salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• 2 tablespoons grated parmesan cheese

Recipe

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


• bring a large pot of lightly salted water to a boil. add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• meanwhile, place chicken and seasoning in a bowl, and toss to coat.
• in a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. reduce heat, and stir in heavy cream. season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
• in a large bowl, toss linguini with sauce. sprinkle with grated parmesan cheese.

baked brisket

Ingredients

• Servings: 1
• 8 pounds beef brisket
• 20 cloves garlic
• 2 bunches cilantro
• 1 1/4 cups red vinegar
• 3 onions, thinly sliced
• 1 tablespoon all-purpose flour
• 1 large heat-resistant nylon oven bag (such as reynolds® oven bags)

Recipe

Preparation Time: 20 mins Cook Time: 6 hrs

Ready Time: 6 hrs 20 mins


• trim the excess fat from the brisket. poke a lot of holes all over brisket with a skewer. briskets are usually long, so cut meat in half so that it will fit into a large, resealable bag with the marinade.
• in a blender, combine garlic, cilantro, and vinegar. blend until smooth. pour marinade into resealable bag with the meat. marinate in the refrigerator for 24 hours.
• preheat oven to 300 degrees f (150 degrees c).
• shake flour into largest-size oven cooking bag. place brisket into bag. close bag and pierce as instructed on package. layer the onions on top of the brisket, inside of the bag. place on baking pan in the center of the oven.
• bake in preheated oven until tender, about 6 hours. slice thinly across the grain to serve.

Chicken Pasta

Ingredients

• Servings: 2
• 4 ounces linguine pasta
• 2 boneless, skinless chicken breast halves, sliced into thin strips
• 2 teaspoons seasoning
• 2 tablespoons butter
• 1 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 4 fresh mushrooms, sliced
• 1 green onion, minced
• 1 1/2 cups heavy cream
• 1/4 teaspoon dried basil
• 1/4 teaspoon lemon pepper
• 1/4 teaspoon salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• 2 tablespoons grated parmesan cheese

Recipe

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


• bring a large pot of lightly salted water to a boil. add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• meanwhile, place chicken and seasoning in a bowl, and toss to coat.
• in a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. reduce heat, and stir in heavy cream. season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
• in a large bowl, toss linguini with sauce. sprinkle with grated parmesan cheese.

peanut butter noodles

Ingredients

• Servings: 4
• 1/2 cup chicken broth
• 1 1/2 tablespoons minced fresh ginger root
• 3 tablespoons soy sauce
• 3 tablespoons peanut butter
• 1 1/2 tablespoons honey
• 2 teaspoons hot chile paste (optional)
• 3 cloves garlic, minced
• 8 ounces udon noodles
• 1/4 cup chopped green onions
• 1/4 cup chopped peanuts

Recipe

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


• bring a large pot of water to a boil. add noodles and cook until tender according to package directions. drain.
• meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. cook over medium heat until peanut butter melts and is heated through. add noodles, and toss to coat. garnish with green onions and peanuts.

apple sauce and lamb loin chops

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 4 lamb loin chops
• seasoning salt to taste
• black pepper to taste
• garlic powder to taste
• 1/2 teaspoon poultry seasoning
• 3 tablespoons worcestershire sauce
• 1 (8 ounce) container frozen apple concentrate, undiluted
• 1/4 cup dry

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• heat olive oil in a large oven-safe frying pan over medium-high heat. sprinkle chops with salt, pepper, garlic powder, and poultry seasoning. place in hot oil, and brown on both sides. drizzle worcestershire sauce over chops, and pour in apple .
• bake in preheated oven for 25 minutes. remove chops to a plate, and return frying pan to stove over medium-high heat. stir into pan, and boil until sauce thickens, stirring frequently. serve sauce over chops.

chef john's pasta primavera

Ingredients

• Servings: 6
• 1 bunch fresh basil
• 3 cups chicken broth, divided
• 1/2 cup olive oil
• 2 cloves garlic
• 1 pound fettuccine pasta
• 2 tablespoons olive oil
• 1 large leek, and light green parts only, chopped
• 1 bunch green onions, chopped
• 2 jalapeno peppers, seeded and diced
• 2 pinches salt
• 2 zucchinis, diced
• 1 cup chopped sugar snap peas
• 1/2 cup shelled english peas
• 1 bunch asparagus, stalks diced, tips left whole
• 1/2 cup grated parmesan cheese, or as needed

Recipe

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


• fill a large pot with lightly salted water and bring to a rolling boil. hold basil bunch by the stems and dip basil leaves in boiling water until bright green, about 2 seconds. immediately immerse basil in ice water for several minutes until cold to stop the cooking process. once the basil is cold, drain well. remove basil leaves from stems and discard stems.
• blend basil leaves, 1 cup chicken broth, 1/2 cup olive oil, and garlic together in a blender until smooth.
• stir fettuccine into the same pot of boiling water, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. drain.
• heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. cook and stir leek and green onion in hot oil until softened, about 5 minutes. add jalapeno and salt; cook and stir until jalapeno is soft, about 5 minutes.
• increase heat to medium-high. stir 2 cups chicken broth, zucchini, sugar snap peas, and english peas into jalapeno mixture; bring to a simmer and cook for 5 minutes. add asparagus and continue cooking until asparagus is soft, about 3 minutes more.
• pour 1/4 cup basil-garlic mixture into zucchini mixture and cook and stir until heated through, about 1 minute. remove from heat.
• place pasta in a large bowl; pour zucchini mixture over pasta and pour remaining basil-garlic mixture over the zucchini mixture. spread parmesan cheese over the top. toss mixture briefly to combine and tightly wrap bowl with aluminum foil. let stand until pasta and vegetables soak up most of the juices and oil, about 5 minutes. toss again.

Pesto Chicken Florentine

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 cloves garlic, finely chopped
• 4 skinless, boneless chicken breast halves - cut into strips
• 2 cups fresh spinach leaves
• 1 (4.5 ounce) package dry alfredo sauce mix
• 2 tablespoons pesto
• 1 (8 ounce) package dry penne pasta
• 1 tablespoon grated romano cheese

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• heat oil in a large skillet over medium high heat. add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. when chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
• meanwhile, prepare alfredo sauce according to package directions. when finished, stir in 2 tablespoons pesto; set aside.
• in a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. rinse under cold water and drain.
• add chicken/spinach mixture to pasta, then stir in pesto/alfredo sauce. mix well, top with cheese and serve.

peanut butter noodles

Ingredients

• Servings: 4
• 1/2 cup chicken broth
• 1 1/2 tablespoons minced fresh ginger root
• 3 tablespoons soy sauce
• 3 tablespoons peanut butter
• 1 1/2 tablespoons honey
• 2 teaspoons hot chile paste (optional)
• 3 cloves garlic, minced
• 8 ounces udon noodles
• 1/4 cup chopped green onions
• 1/4 cup chopped peanuts

Recipe

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


• bring a large pot of water to a boil. add noodles and cook until tender according to package directions. drain.
• meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. cook over medium heat until peanut butter melts and is heated through. add noodles, and toss to coat. garnish with green onions and peanuts.

chef john's pasta primavera

Ingredients

• Servings: 6
• 1 bunch fresh basil
• 3 cups chicken broth, divided
• 1/2 cup olive oil
• 2 cloves garlic
• 1 pound fettuccine pasta
• 2 tablespoons olive oil
• 1 large leek, and light green parts only, chopped
• 1 bunch green onions, chopped
• 2 jalapeno peppers, seeded and diced
• 2 pinches salt
• 2 zucchinis, diced
• 1 cup chopped sugar snap peas
• 1/2 cup shelled english peas
• 1 bunch asparagus, stalks diced, tips left whole
• 1/2 cup grated parmesan cheese, or as needed

Recipe

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


• fill a large pot with lightly salted water and bring to a rolling boil. hold basil bunch by the stems and dip basil leaves in boiling water until bright green, about 2 seconds. immediately immerse basil in ice water for several minutes until cold to stop the cooking process. once the basil is cold, drain well. remove basil leaves from stems and discard stems.
• blend basil leaves, 1 cup chicken broth, 1/2 cup olive oil, and garlic together in a blender until smooth.
• stir fettuccine into the same pot of boiling water, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. drain.
• heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. cook and stir leek and green onion in hot oil until softened, about 5 minutes. add jalapeno and salt; cook and stir until jalapeno is soft, about 5 minutes.
• increase heat to medium-high. stir 2 cups chicken broth, zucchini, sugar snap peas, and english peas into jalapeno mixture; bring to a simmer and cook for 5 minutes. add asparagus and continue cooking until asparagus is soft, about 3 minutes more.
• pour 1/4 cup basil-garlic mixture into zucchini mixture and cook and stir until heated through, about 1 minute. remove from heat.
• place pasta in a large bowl; pour zucchini mixture over pasta and pour remaining basil-garlic mixture over the zucchini mixture. spread parmesan cheese over the top. toss mixture briefly to combine and tightly wrap bowl with aluminum foil. let stand until pasta and vegetables soak up most of the juices and oil, about 5 minutes. toss again.

chef john's pasta primavera

Ingredients

• Servings: 6
• 1 bunch fresh basil
• 3 cups chicken broth, divided
• 1/2 cup olive oil
• 2 cloves garlic
• 1 pound fettuccine pasta
• 2 tablespoons olive oil
• 1 large leek, and light green parts only, chopped
• 1 bunch green onions, chopped
• 2 jalapeno peppers, seeded and diced
• 2 pinches salt
• 2 zucchinis, diced
• 1 cup chopped sugar snap peas
• 1/2 cup shelled english peas
• 1 bunch asparagus, stalks diced, tips left whole
• 1/2 cup grated parmesan cheese, or as needed

Recipe

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


• fill a large pot with lightly salted water and bring to a rolling boil. hold basil bunch by the stems and dip basil leaves in boiling water until bright green, about 2 seconds. immediately immerse basil in ice water for several minutes until cold to stop the cooking process. once the basil is cold, drain well. remove basil leaves from stems and discard stems.
• blend basil leaves, 1 cup chicken broth, 1/2 cup olive oil, and garlic together in a blender until smooth.
• stir fettuccine into the same pot of boiling water, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. drain.
• heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. cook and stir leek and green onion in hot oil until softened, about 5 minutes. add jalapeno and salt; cook and stir until jalapeno is soft, about 5 minutes.
• increase heat to medium-high. stir 2 cups chicken broth, zucchini, sugar snap peas, and english peas into jalapeno mixture; bring to a simmer and cook for 5 minutes. add asparagus and continue cooking until asparagus is soft, about 3 minutes more.
• pour 1/4 cup basil-garlic mixture into zucchini mixture and cook and stir until heated through, about 1 minute. remove from heat.
• place pasta in a large bowl; pour zucchini mixture over pasta and pour remaining basil-garlic mixture over the zucchini mixture. spread parmesan cheese over the top. toss mixture briefly to combine and tightly wrap bowl with aluminum foil. let stand until pasta and vegetables soak up most of the juices and oil, about 5 minutes. toss again.

Alfredo Sauce

Ingredients

• Servings: 4
• 1/4 cup butter
• 1 cup heavy cream
• 1 clove garlic, crushed
• 1 1/2 cups freshly grated parmesan cheese
• 1/4 cup chopped fresh parsley

Recipe

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


• melt butter in a medium saucepan over medium low heat. add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. stir in parsley and serve.

grandma augusta's spaghetti sauce

Ingredients

• Servings: 10
• 3 slices bacon, diced
• 2 pounds lean ground beef
• 2 1/3 cups chopped onion
• 1/2 cup red
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon minced garlic
• 1/2 teaspoon ground black pepper
• 1 (12 ounce) can tomato paste
• 1 (28 ounce) can diced tomatoes
• 2 (16 ounce) cans tomato sauce
• 1/4 teaspoon hot pepper sauce (e.g. tabasco™), or to taste

Recipe

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


• cook the bacon in a heavy, 5 quart pot over medium-high heat until the grease begins to render out, about 3 minutes. stir in the ground beef and onions. cook and stir until the beef is crumbly, and beginning to brown, about 10 minutes. pour in the , and season with salt, basil, oregano, garlic, and pepper. simmer uncovered until most of the has evaporated, about 10 minutes.
• stir in the tomato paste, diced tomatoes, tomato sauce, and hot pepper sauce. bring to a simmer, then reduce heat to medium-low, cover, and simmer 20 minutes.

spinach tomato tortellini

Ingredients

• Servings: 6
• 1 (16 ounce) package cheese tortellini
• 1 (14.5 ounce) can diced tomatoes with garlic and onion
• 1 cup chopped fresh spinach
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 teaspoons dried basil
• 1 teaspoon minced garlic
• 2 tablespoons all-purpose flour
• 3/4 cup milk
• 3/4 cup heavy cream
• 1/4 cup grated parmesan cheese

Recipe

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


• bring a large pot of water to a boil. add the tortellini, and cook until tender, about 10 minutes.
• while you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. cook and stir until the mixture begins to bubble.
• in a medium bowl, whisk together the flour, milk and cream. stir this mixture into the saucepan along with the parmesan cheese. heat through, then reduce heat to low, and simmer until thick, about 2 minutes.
• drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. stir to coat, and serve.

Pizza Casserole

Ingredients

• Servings: 6
• 2 cups uncooked egg noodles
• 1/2 pound lean ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 cup sliced pepperoni sausage
• 16 ounces pizza sauce
• 4 tablespoons milk
• 1 cup shredded mozzarella cheese

Recipe

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


• cook noodles according to package directions.
• preheat oven to 350 degrees f (175 degrees c).
• in a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. drain excess fat. stir in the noodles, pepperoni, pizza sauce and milk, and mix well. pour this mixture into a 2-quart casserole dish.
• bake at 350 degrees f (175 degrees c) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.

Pizza Casserole

Ingredients

• Servings: 6
• 2 cups uncooked egg noodles
• 1/2 pound lean ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 cup sliced pepperoni sausage
• 16 ounces pizza sauce
• 4 tablespoons milk
• 1 cup shredded mozzarella cheese

Recipe

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


• cook noodles according to package directions.
• preheat oven to 350 degrees f (175 degrees c).
• in a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. drain excess fat. stir in the noodles, pepperoni, pizza sauce and milk, and mix well. pour this mixture into a 2-quart casserole dish.
• bake at 350 degrees f (175 degrees c) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.

peppered shrimp alfredo

Ingredients

• Servings: 6
• 12 ounces penne pasta
• 1/4 cup butter
• 2 tablespoons extra-virgin olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1/2 pound portobello mushrooms, diced
• 1 pound medium shrimp, peeled and deveined
• 1 (15 ounce) jar alfredo sauce
• 1/2 cup grated romano cheese
• 1/2 cup cream
• 1 teaspoon cayenne pepper, or more to taste
• salt and pepper to taste
• 1/4 cup chopped parsley

Recipe

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


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• meanwhile, melt butter together with the olive oil in a saucepan over medium heat. stir in onion, and cook until softened and translucent, about 2 minutes. stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
• stir in the shrimp, and cook until firm and pink, then pour in alfredo sauce, romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. season with cayenne, salt, and pepper to taste. stir drained pasta into the sauce, and serve sprinkled with chopped parsley.

Spicy Shrimp (chingri Maach)

Ingredients

• Servings: 1
• 2 tablespoons vegetable oil
• 2 onions, chopped
• 1 tomato, chopped
• 1 teaspoon garlic paste
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon garam masala
• 2 green chile peppers, seeded and minced
• salt to taste
• 1 pound peeled and deveined shrimp
• 1/4 cup cilantro leaves

Recipe

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


• heat oil over medium-high heat in a large skillet, and cook and stir onions until golden brown, about 8 minutes. stir in tomato and cook for 2 minutes. stir in garlic paste, turmeric, garam masala, green chile peppers, and salt, and cook for 2 minutes more.
• reduce heat to low, add the shrimp, and cook and stir over low heat until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 8 minutes. add a small amount of water if needed; the sauce should be thick. sprinkle with cilantro.

Surprise Pasta

Ingredients

• Servings: 4
• 1 pound lean ground beef
• salt and pepper to taste
• 1/2 onion
• 1 green bell pepper
• 1 (6 ounce) can tomato paste
• 1 tablespoon chopped garlic
• 1 tablespoon dried oregano
• 20 cherry tomatoes
• 1 (12 ounce) package linguine pasta

Recipe

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


• bring a large pot of lightly salted water to a boil. add linguine pasta and cook for 8 to 10 minutes or until al dente; drain.
• in a large skillet over medium heat, brown the ground beef until almost cooked; about 10 minutes. season lightly with salt and pepper.
• using a food processor, chop the onion finely. wash it out and then put in the bell pepper. it should turn to liquid. that's the surprise!
• add tomato paste, garlic, onions, oregano, and bell pepper juice to the browned beef. allow it to settle a little bit, folding it all together. add the tomatoes and cover; simmer for another 15 minutes. with a fork or spatula crush the tomatoes and blend the juice into the sauce; continue simmering for about 10 more minutes. serve over cooked pasta.

shrimp lemon pepper linguini

Ingredients

• Servings: 4
• 1 (8 ounce) package linguine pasta
• 1 tablespoon olive oil
• 6 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup
• 1 lemon, juiced
• 1/2 teaspoon lemon zest
• salt to taste
• 2 teaspoons freshly ground black pepper
• 1 pound fresh shrimp, peeled and deveined
• 1/4 cup butter
• 3 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh basil

Recipe

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


• bring a large pot of lightly salted water to a boil. add linguine, and cook for 9 to 13 minutes or until al dente; drain.
• heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. reduce heat, and simmer until liquid is reduced by about 1/2.
• mix shrimp, butter, parsley, and basil into the saucepan. cook 2 to 3 minutes, until shrimp is opaque. stir in the cooked linguine, and continue cooking 2 minutes, until well coated.

Versatile Tomato Sauce

Ingredients

• Servings: 6
• 3 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 pound lean ground beef
• 2 (29 ounce) cans tomato sauce
• 1 (14.5 ounce) can stewed tomatoes
• 1/2 pound pepperoni sausage, sliced
• 1 green bell pepper, chopped
• 1 (4.5 ounce) can mushrooms, drained and chopped
• 1/4 teaspoon garlic salt
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon italian seasoning

Recipe

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


• in a medium skillet over medium heat, warm oil and saute onions and garlic until caramelized; set aside.
• in a large skillet over medium heat, cook ground beef until almost browned. add onions and garlic and cook for 3 minutes.
• in a large pot over medium heat, combine tomato sauce and stewed tomatoes; bring to a boil and then reduce heat. simmer sauce for 15 minutes.
• stir pepperoni, ground beef mixture and green peppers into sauce; cover and simmer for 30 minutes.
• stir in mushrooms, garlic salt, salt, ground black pepper, onion powder, oregano and italian seasoning. simmer for 10 minutes and serve.

orcchiette pasta with broccoli rabe and sausage

Ingredients

• Servings: 6
• 1 (16 ounce) package orecchiette pasta
• 2 bunches broccoli rabe, trimmed and chopped
• 1/4 cup extra-virgin olive oil
• 6 (4 ounce) links hot italian sausage
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon onion salt
• 1/2 teaspoon garlic powder
• ground black pepper
• 1 (4 ounce) can sliced black olives

Recipe

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


• 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 orcchiette 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.
• at the same time, bring another large pot of lightly salted water to a boil. stir in the broccoli rabe, and cook uncovered until tender, about 6 minutes. drain, and return to the pot along with the orcchiette pasta.
• meanwhile, heat the olive oil in a large skillet over medium heat. add the sausage, and cook until firm turning frequently, about 5 minutes. cut the sausage into 1/2 inch pieces, and sprinkle with the minced garlic, salt, onion salt, garlic powder, and black pepper. cook until the sausage is no longer pink in the center, and beginning to brown on the cut sides, about 5 minutes more. once done, stir the sausage mixture into the pasta along with the sliced black olives to serve.