havana slow cooker lamb tenderloin

Ingredients

• Servings: 6
• 1 onion, sliced
• 3 pounds lamb tenderloin
• 3 tablespoons minced garlic
• 1/2 cup orange juice
• 3 tablespoons red vinegar
• 1 lemon, juiced
• 1 tablespoon ground cumin
• 1 tablespoon grill seasoning (such as montreal steak seasoning®)
• 1 teaspoon salt
• 1 teaspoon ground red pepper
• 3 bay leaves
• 2 tablespoons grated lemon peel

Recipe

Preparation Time: 10 mins Cook Time: 6 hrs

Ready Time: 6 hrs 10 mins


• arrange onion slices in the bottom of a slow cooker; top with lamb tenderloin. sprinkle garlic evenly over onion and lamb. pour orange juice, vinegar, and lemon juice over lamb. sprinkle cumin, grill seasoning, salt, red pepper, bay leaves, and lemon zest over lamb.
• cover and cook on low until lamb is very tender, 6 to 7 hours. to serve, slice tenderloin into 1 1/2-inch slices, arrange on a platter, and drizzle juices over top.

chicken milano

Ingredients

• Servings: 4
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup chicken broth, divided
• 1 cup heavy cream
• 1 pound skinless, boneless chicken breast halves
• salt and pepper to taste
• 2 tablespoons vegetable oil
• 2 tablespoons chopped fresh basil
• 8 ounces dry fettuccini pasta

Recipe

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


• in a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. add the cream and bring to a boil; stirring. simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
• sprinkle the chicken with salt and pepper on both sides. in a large skillet over medium heat, warm oil and saute chicken. press on chicken occasionally with a slotted spatula. cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. transfer to a board; cover and keep warm. discard the fat from the skillet.
• in the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
• meanwhile, bring a large pot of lightly salted water to a boil. add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
• cut each chicken breast into 2 to 3 diagonal slices. reheat the sauce gently if needed. transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.

lamb chops with creamy poblano sauce

Ingredients

• Servings: 4
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• 4 (6 ounce) bone-in center lamb chops, about 3/4-inch thick
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 tablespoon vegetable oil
• 1 (10.75 ounce) can campbell's® condensed creamy poblano & queso soup
• 1/4 cup milk
• 1 tablespoon chopped fresh cilantro leaves

Recipe

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


• stir the chili powder, cumin and garlic powder in a small bowl. season the lamb with the salt and black pepper. season the lamb with the chili powder mixture.
• heat the oil in a 12-inch skillet over medium-high heat. add the lamb and cook for 6 minutes or until browned on both sides. remove the lamb from the skillet. pour off any fat.
• stir the soup and milk in the skillet and heat to a boil. return the lamb to the skillet. reduce the heat to low. cover and cook until the lamb is cooked through. serve the lamb with the sauce. sprinkle with the cilantro.

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.

maple syrup korean teriyaki chicken

Ingredients

• Servings: 5
• 1/4 cup soy sauce
• 1 cup water
• 1/3 cup maple syrup
• 3 tablespoons dark sesame oil
• 2 cloves garlic, crushed
• 1 tablespoon minced fresh ginger root
• 2 teaspoons ground black pepper
• 5 skinless, boneless chicken breast halves
• 1 cup brown rice
• 2 cups water
• 2 tablespoons cornstarch

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 3 hrs 15 mins


• mix the soy sauce, 1 cup water, maple syrup, sesame oil, garlic, ginger, and pepper in a large resealable plastic bag. set aside 1/3 cup of the mixture. place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.
• place the rice in a saucepan with 2 cups water, and bring to a boil. cover, reduce heat to low, and simmer 45 minutes.
• preheat the oven broiler. lightly grease a baking dish.
• pour marinade from the bag into a saucepan, and bring to a boil. mix in the cornstarch, and cook and stir until thickened.
• place chicken in the prepared baking dish. basting frequently with the reserved 1/3 cup marinade, broil 8 minutes per side, until juices run clear. place chicken over the cooked rice, and top with boiled marinade to serve.

pub chops

Ingredients

• Servings: 4
• 1 slice bacon
• 2 tablespoons bacon drippings
• 4 center-cut lamb chops
• kosher salt
• 1 pinch ground black pepper
• 1 cup white
• 1 small yellow onion, sliced
• 2 cloves garlic, chopped
• 1 cup water
• 2 tablespoons cornstarch

Recipe

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


• fry bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. remove bacon to a paper towel-lined plate. drain skillet, reserving about 2 tablespoons bacon drippings.
• season lamb chops with kosher salt and black pepper; cook in reserved bacon drippings over medium-high heat until browned, 3 to 5 minutes per side. pour white over the chops, reduce heat to medium-low, place a cover on the skillet, and cook 2 minutes more.
• chop the bacon and add to the skillet along with the onion slices and garlic; replace cover and simmer until chops are no longer pink in the center, about 10 minutes per side. an instant-read thermometer inserted into the center should read 145 degrees f (63 degrees c). remove lamb chops to a paper towel-lined plate to drain.
• whisk water and cornstarch together in a small bowl; stir into sauce remaining in skillet. cook and stir until the sauce thickens. pour sauce over lamb chops to 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.

indian chickpeas in tea

Ingredients

• Servings: 6
• 1/4 cup vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 (10 ounce) can diced tomatoes with green chile peppers (such as ro*tel®), drained
• 1 tablespoon minced fresh ginger root
• 3 (15 ounce) cans chickpeas, rinsed and drained
• 1 1/4 cups brewed black tea
• 1 tablespoon lemon juice
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons garam masala
• 1 teaspoon ground coriander
• 2 tablespoons chopped fresh parsley, or to taste (optional)

Recipe

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


• heat vegetable oil in a large skillet over medium-high heat. saute onion and garlic in hot oil until onion is translucent, 5 to 7 minutes.
• stir tomatoes with green chile peppers into the onion mixture; cook until the tomatoes darken in color, about 8 minutes; add ginger and cook until ginger is fragrant, about 2 minutes more.
• stir chickpeas, black tea, lemon juice, salt, cumin, garam masala, and coriander into the tomato mixture; bring to a simmer, reduce heat to medium-low, loosely cover the skillet, and cook at a simmer, stirring occasionally, until the tea has nearly evaporated completely, 15 to 20 minutes. garnish with parsley.

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.

Sambusa

Ingredients

• Servings: 2
• 1 (14 ounce) package spring roll wrappers
• 2 tablespoons olive oil
• 2 pounds ground beef
• 1 leek, chopped
• 2 teaspoons ground cumin
• 2 teaspoons ground cardamom
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 tablespoon all-purpose flour
• 1 tablespoon water, or as needed
• 1 quart oil for frying

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins


• heat olive oil in a large skillet over medium heat. add onions, leek and garlic, and cook, stirring until the onions are transparent. add ground beef, and cook until about halfway done. season with cumin, cardamom, salt and pepper. mix well, and continue cooking until beef has browned.
• in a small dish or cup, mix together the flour and water to make a thin paste. using one wrapper at a time, fold into the shape of a cone. fill the cone with the meat mixture, close the top, and seal with the paste. repeat until wraps or filling are used up.
• heat the oil to 365 degrees f ( 170 degrees c) in a deep-fryer or deep heavy pot. there should be enough oil to submerge the wraps. fry the sambusa a few at a time until golden brown. remove carefully to drain on paper towels.

grilled asian ginger lamb chops

Ingredients

• Servings: 6
• 1/2 cup orange juice
• 2 tablespoons soy sauce
• 2 tablespoons minced fresh ginger root
• 2 tablespoons grated orange zest
• 1 teaspoon minced garlic
• 1 teaspoon garlic chile paste
• 1/2 teaspoon salt
• 6 lamb loin chops, 1/2 inch thick

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 2 hrs 15 mins


• in a shallow container, mix together orange juice, soy sauce, ginger, orange zest, garlic, chile paste, and salt. add lamb chops, and turn to coat evenly. cover, and refrigerate for at least 2 hours, or overnight. turn the lamb chops in the marinade occasionally.
• preheat grill for high heat, and lightly oil grate.
• grill lamb chops for 5 to 6 minutes per side, or to desired doneness.

chicken o'neill

Ingredients

• Servings: 4
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup italian-style salad dressing
• 2 teaspoons seasoning
• 1/4 cup olive oil
• 5 cloves crushed garlic
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 onion, chopped
• 1/2 pound fresh mushrooms, sliced
• 1 cup white
• salt and pepper to taste
• 6 roma (plum) tomatoes, chopped
• 1 tablespoon chopped fresh parsley

Recipe

• marinate chicken in salad dressing to cover, for at least 1 hour.
• heat the chicken with blackening spice in olive oil. add crushed garlic, bell peppers, onion, mushrooms, and salt and pepper to taste. saute until tender. add chopped plum tomatoes and chopped fresh parsley to taste. serve.

italian spaghetti sauce with meatballs

Ingredients

• Servings: 6
• meatballs
• 1 pound lean ground beef
• 1 cup fresh bread crumbs
• 1 tablespoon dried parsley
• 1 tablespoon grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon garlic powder
• 1 egg, beaten
• sauce
• 3/4 cup chopped onion
• 5 cloves garlic, minced
• 1/4 cup olive oil
• 2 (28 ounce) cans whole peeled tomatoes
• 2 teaspoons salt
• 1 teaspoon white sugar
• 1 bay leaf
• 1 (6 ounce) can tomato paste
• 3/4 teaspoon dried basil
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 2 hrs 20 mins


• in a large bowl, combine ground beef, bread crumbs, parsley, parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. mix well and form into 12 balls. store, covered, in refrigerator until needed.
• in a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. stir in tomatoes, salt, sugar and bay leaf. cover, reduce heat to low, and simmer 90 minutes. stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. serve.

Mom Sykes' Hungarian Goulash

Ingredients

• Servings: 4
• 3 tablespoons butter
• 2 pounds cubed beef stew meat
• 1 pinch caraway seeds (optional)
• 1 pound onion, sliced
• 2 teaspoons paprika
• 1 clove garlic, minced
• 1 tablespoon lemon zest
• 1 (6 ounce) can tomato paste
• 1 (10.5 ounce) can beef consomme
• 1 (10 ounce) package broad egg noodles, cooked, rinsed, drained (kosher for passover)

Recipe

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

Ready Time: 1 hr 50 mins


• melt butter in a large pot over medium heat. add the stew meat, caraway seeds, onion and paprika. cook and stir until the meat is browned, and the onions are translucent. add the garlic and lemon zest, and cook for about a minute, then stir in the tomato paste and beef consomme, adding water if necessary to cover the meat. cover, and simmer over medium-low heat for 1 1/2 hours.
• just before the meat is done cooking, bring a large pot of salted water to a boil. add egg noodles, and cook until tender, about 8 minutes. drain and serve the goulash spooned over the egg noodles.

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.

trinidadian callaloo soup

Ingredients

• Servings: 8
• 2 slices bacon, chopped
• 2 onions, chopped
• 1 green bell pepper, chopped
• 1 stalk celery, chopped
• 1 clove garlic
• 3 cups water, or as needed
• 2 (10 ounce) packages frozen okra, thawed
• 1 (10 ounce) box frozen chopped spinach, thawed
• 1/4 teaspoon hot pepper sauce, or to taste
• salt and ground black pepper to taste
• 2 (6 ounce) cans crab, drained (optional)

Recipe

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


• heat bacon in a saucepan over medium heat until fat begins to render, about 2 minutes; stir in onions, green bell pepper, celery, and garlic. cook and stir mixture until onions are translucent, about 5 minutes.
• pour water into bacon mixture; stir in okra and spinach. bring soup to a simmer; cook for 30 minutes. season with hot pepper sauce, salt, and pepper.
• blend soup until smooth using an immersion blender. alternatively, pour soup into a blender no more than half full. cover and hold lid down; pulse a few times before leaving on to blend. puree in batches until smooth.
• return soup to a simmer in saucepan over low heat; stir in crab. simmer until crab is heated through, about 5 minutes.

peri peri african chicken

Ingredients

• Servings: 4
• 1/4 cup paprika
• 2 tablespoons hot chili powder
• 1 cup fresh lemon juice
• 3 cloves garlic, minced
• 1 1/2 teaspoons chopped fresh ginger
• 1 1/2 teaspoons salt
• 4 bone-in chicken breast halves

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 3 hrs 20 mins


• in a large bowl, stir together the paprika, chili powder, lemon juice, garlic, ginger and salt. rub chicken with the mixture, place in a dish, and marinate for 3 hours.
• preheat a grill for medium heat.
• place chicken the grill and discard the marinade. cook for about 30 minutes, turning occasionally, until the skin is slightly charred and juices run clear.

Mark's Shrimp

Ingredients

• Servings: 10
• 1 1/4 cups mayonnaise
• 5/8 cup thai sweet chili sauce
• 7 1/2 dashes chile-garlic sauce (such as sriracha®), or to taste
• 2 1/2 pounds peeled and deveined shrimp
• 1/2 cup cornstarch, or as needed
• 2 cups vegetable oil for frying, or as needed
• 4 lettuce leaves (optional)
• 1/4 cup chopped green onion, or to taste

Recipe

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


• stir mayonnaise and chili sauce together in a large bowl. add chile-garlic sauce and stir.
• spread cornstarch into a wide dish. press shrimp into cornstarch to coat in a thin layer.
• heat oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c).
• deep fry shrimp in batches until the meat is no longer transparent in the center, about 5 minutes per batch; drain on a paper towel-lined plate.
• combine mayonnaise sauce and shrimp in the large bowl; stir to coat shrimp in the sauce.
• line a bowl with lettuce leaves. pile shrimp into bowl and garnish with green onion to serve.

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, white 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.

Beef Tenderloin In Creamy Porcini Sauce

Ingredients

• Servings: 6
• 1 ounce dried porcini mushrooms
• 1 cup hot water
• 2 tablespoons butter
• 6 tablespoons olive oil, divided
• 1 small red onion, finely chopped
• 1 teaspoon finely minced garlic
• 1 cube beef bouillon
• salt and black pepper to taste
• 1/2 cup heavy cream
• 2 pounds new potatoes
• 2 pounds beef tenderloin medallions
• 1/2 teaspoon crushed dried thyme

Recipe

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


• in a small bowl, soak dried mushrooms in hot water.
• heat butter and 2 tablespoons olive oil in a skillet over medium heat. stir in the onion and garlic; cook until the onion is tender and transparent. stir in beef bouillon cube, and pour in mushrooms with water. season with salt and pepper. mix in cream; simmer gently for 5 minutes. set aside.
• place whole potatoes in a pan with water to cover; bring to a boil over high heat, and cook about 5 minutes. drain water. when potatoes are cool enough to touch, cut them in half. heat 2 tablespoons olive oil in a skillet over medium heat, and fry potatoes until golden. season with salt and thyme. set aside.
• preheat oven to 400 degrees f (200 degrees c).
• season beef medallions with salt and pepper. heat 2 tablespoons olive oil in a wok or large skillet over high heat. place medallions in hot oil, and brown on both sides. remove from heat, and place medallions in the center of a roasting dish.
• cover medallions with porcini sauce. arrange potatoes around medallions. cover dish with aluminum foil. roast for 15 minutes.

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.

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 white
• 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.

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.

hawaiian sausage skillet

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil, or more to taste
• 1 (16 ounce) package polish sausage, or to taste, cut into 1-inch squares
• 1 large onion, thinly sliced
• 1 large green bell pepper, cut into 1-inch squares
• 3/4 fresh pineapple - peeled, cored, and cut into chunks
• 2 tablespoons cornstarch
• 1/2 cup pineapple juice, or more to taste
• 1/3 cup packed brown sugar, or to taste
• 2 tablespoons vinegar
• 2 tablespoons soy sauce
• 2 teaspoons minced garlic

Recipe

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


• heat oil in a large skillet over medium heat. cook and stir sausage, onion, and green bell pepper until vegetables start to become tender, about 8 minutes; add pineapple and cook, stirring occasionally, until the pineapple is hot, about 5 minutes more.
• beat pineapple juice and cornstarch together in a bowl using a whisk. stir brown sugar, vinegar, soy sauce, and minced garlic with the pineapple juice until the sugar dissolves into the liquid; pour over the sausage mixture and cook until the sauce thickens, 5 to 8 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 white 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.

Eggplant Tacos

Ingredients

• Servings: 4
• 1/4 cup olive oil, divided
• 1 small onion, chopped
• 2 tablespoons lemon juice
• 2 cloves fresh garlic, minced
• 1/4 jalapeno pepper, minced
• 1 eggplant, cut into cubes
• 2 tablespoons ground cumin
• 1 tablespoon paprika
• 1 1/2 teaspoons chili powder
• 1 teaspoon ground black pepper
• 1/2 teaspoon seasoned salt (such as johnny's seasoning salt®)
• 4 taco shells

Recipe

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


• heat 2 tablespoons olive oil in a large skillet over medium-high heat. stir onion, lemon juice, garlic, and jalapeno pepper into skillet; bring to a simmer and cook until onions soften, about 3 minutes.
• stir eggplant, cumin, paprika, chili powder, black pepper, and seasoned salt into onion mixture; drizzle remaining olive oil over the top. cook, stirring occasionally, until eggplant reduces in size and softens, about 15 minutes. spoon eggplant mixture into tortilla shells.

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.

tortilla chicken vegetable soup

Ingredients

• Servings: 8
• 1 (3 pound) whole chicken, cut into pieces
• 4 quarts water
• 3 stalks celery, chopped
• 2 cloves garlic
• 1 onion, finely diced
• 2 (14 ounce) cans peeled and diced tomatoes with juice
• 2 cubes chicken bouillon
• 1 red bell pepper, chopped
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon ground white pepper
• 1 (10 ounce) package frozen corn kernels
• 1 bunch green onions, thinly sliced
• 2 bunches chopped fresh cilantro
• 2 cups cooked white rice
• salt to taste

Recipe

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

Ready Time: 1 hr 40 mins


• place chicken and water in a stockpot, and add onion, celery, and garlic. cover, and bring to a boil. reduce heat, and simmer until chicken is tender, about 45 minutes.
• remove chicken from broth, and set aside to cool. skim off fat. smash cooked garlic cloves against side of pot. add undrained tomatoes, cumin, cayenne pepper, white pepper, and bouillon cube to the broth. cover, and simmer 30 minutes.
• add corn, green onion, and cilantro. simmer 10 minutes longer.
• skin and bone chicken, then dice or shred into bite-size pieces. add chicken to soup along with cooked rice. heat through. season with salt to taste. ladle into bowls, and garnish with cheese and tortilla chips.

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 milano

Ingredients

• Servings: 4
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup chicken broth, divided
• 1 cup heavy cream
• 1 pound skinless, boneless chicken breast halves
• salt and pepper to taste
• 2 tablespoons vegetable oil
• 2 tablespoons chopped fresh basil
• 8 ounces dry fettuccini pasta

Recipe

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


• in a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. add the cream and bring to a boil; stirring. simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
• sprinkle the chicken with salt and pepper on both sides. in a large skillet over medium heat, warm oil and saute chicken. press on chicken occasionally with a slotted spatula. cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. transfer to a board; cover and keep warm. discard the fat from the skillet.
• in the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
• meanwhile, bring a large pot of lightly salted water to a boil. add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
• cut each chicken breast into 2 to 3 diagonal slices. reheat the sauce gently if needed. transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.

Shrimp Jambalaya

Ingredients

• Servings: 8
• 1 pound boneless, skinless chicken thighs, cut into 2-inch pieces
• 2 stalks celery, thinly sliced
• 1 medium green bell pepper, cut into 1 inch pieces
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes, with liquid
• 1 tablespoon white sugar
• 1/2 teaspoon salt
• 1/2 teaspoon dried italian seasoning
• 1/4 teaspoon cayenne pepper
• 1 bay leaf
• 1 cup uncooked orzo pasta
• 1 pound cooked shrimp, peeled and deveined

Recipe

Preparation Time: 40 mins Cook Time: 9 hrs 20 mins

Ready Time: 10 hrs


• in a slow cooker, mix chicken, celery, green bell pepper, onion, garlic, tomatoes with liquid, sugar, salt, italian seasoning, cayenne pepper, and bay leaf. cover, and cook on low 7 to 9 hours.
• remove bay leaf from the chicken mixture, and stir in orzo. increase heat to high. cook 15 minutes, until orzo is tender.
• stir in shrimp, and cook 2 minutes, until shrimp are heated through.

Slow Cooker Spaghetti Sauce Ii

Ingredients

• Servings: 10
• 1 pound ground beef
• 1 onion, finely chopped
• 2 cloves garlic, chopped
• 2 (28 ounce) cans tomato puree
• 2 (6 ounce) cans tomato paste
• 1 teaspoon white sugar
• 2 teaspoons italian seasoning
• salt to taste

Recipe

Preparation Time: 20 mins Cook Time: 4 hrs

Ready Time: 4 hrs 20 mins


• place ground beef in a large, deep skillet. cook over medium high heat until evenly brown. stir in onion and garlic; cook 1 to 2 minutes.
• in a slow cooker combine ground beef mixture, tomato puree, tomato paste, sugar, italian seasoning and salt. cook on low for 4 hours.

Easy Chicken And Dumplings

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 1 pound boneless chicken thighs
• 1 cup low-sodium chicken broth
• 1 (10 ounce) package frozen mixed vegetables
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1 1/2 cups self-rising flour
• 3 tablespoons chopped fresh parsley
• 3 tablespoons shortening
• 2/3 cup buttermilk

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• melt butter in a large saucepan or pot over medium heat. saute onion and garlic for 5 minutes, then stir in chicken and saute until browned, about 7 to 10 minutes. stir in broth, vegetables, sage and thyme; mix all together and let simmer over medium heat while preparing the dumplings.
• in a medium bowl, mix flour and parsley together. add shortening and stir mixture into a coarse, mealy dough. stir in buttermilk, a little bit at a time, until dough holds together and is soft but firm. (if needed, add up to 2 tablespoons more buttermilk).
• bring chicken mixture to a boil over medium high heat and drop round spoonfuls of dumpling mixture on top (do not let dumplings touch each other). reduce heat to low, cover pot and let simmer for 10 to 12 minutes.

chicken salad with couscous

Ingredients

• Servings: 6
• 1 cup couscous
• 2 cups chicken broth
• 1/2 cup dry white
• 2 teaspoons olive oil
• 2 tablespoons fresh lime juice
• 1 1/2 teaspoons ground cumin
• 1 clove garlic, minced
• 1 pound skinless, boneless chicken breast meat - cubed
• 1 green bell pepper, cut into large chunks
• 1 red bell pepper, cut into large chunks
• 1 yellow bell pepper, cut into large chunks
• 4 green onions, chopped
• 1/4 cup pitted black olives

Recipe

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


• prepare couscous pasta according to package directions, using chicken broth for liquid. drain and set aside.
• in a large skillet combine the , oil, 1 tablespoon lime juice, 1 teaspoon cumin and garlic; mix all together and add chicken. simmer over low heat until all liquid has evaporated and chicken juices run clear, 5 to 7 minutes.
• remove chicken from skillet and mix in a large bowl with remaining 1 tablespoon lime juice, remaining 1/2 teaspoon cumin, green bell pepper, red bell pepper, yellow bell pepper, green onion and couscous. garnish with a few black olives per serving.

easy to do oven bbq chicken

Ingredients

• Servings: 6
• 1/2 cup ketchup
• 1/2 cup honey
• 1/4 cup red vinegar
• 4 cloves garlic, minced
• 4 tablespoons olive oil
• 6 cut up chicken pieces

Recipe

• in a medium, nonreactive bowl, combine the ketchup, honey, vinegar and garlic. mix well, cover and refrigerate for at least 1 hour.
• preheat oven to 350 degrees f (175 degrees c).
• heat the olive oil in a large skillet over medium high heat. add the chicken parts and saute for 2 to 3 minutes per side, just to sear the meat. transfer chicken to a 9x13 baking dish and cover each piece well with the reserved sauce.
• bake at 350 degrees f (175 degrees c) for 35 to 45 minutes, basting with the sauce every 15 minutes.

jeanne's slow cooker spaghetti sauce

Ingredients

• Servings: 12
• 1 (28 ounce) can crushed tomatoes
• 1 (28 ounce) can diced tomatoes
• 1 (6 ounce) can tomato paste
• 1 (10 ounce) can tomato sauce
• 1/2 pound turkey kielbasa, chopped
• 1/4 cup extra light olive oil
• 3 onions, chopped
• 6 yellow squash, diced
• 1 small green bell pepper, minced
• 3 cloves garlic, pressed
• 1/2 pound extra lean ground beef
• 1/2 pound extra-lean ground turkey breast
• 5 bay leaves
• 15 whole black peppercorns
• 1 1/2 teaspoons dried basil
• 1 teaspoon dried marjoram
• 2 teaspoons dried thyme
• 1/2 teaspoon dried oregano

Recipe

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

Ready Time: 3 hrs 40 mins


• in a slow cooker, combine crushed tomatoes, diced tomatoes, tomato paste, tomato sauce, and kielbasa. set slow cooker to high.
• heat olive oil in a large, deep skillet over medium heat. cook onions, squash, green pepper, and garlic in oil until onions are translucent. transfer vegetables to the slow cooker.
• place ground beef and ground turkey in a large, deep skillet. cook over medium-high heat until evenly brown. drain, crumble finely, and transfer to slow cooker. season with bay leaves, peppercorns, basil, marjoram, thyme, and oregano.
• cover, and cook on high for 2 hours. remove lid, and cook 1 hour more.

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.

pica de gallo inspired gazpacho (gluten-free)

Ingredients

• Servings: 4
• 10 ripe tomatoes, quartered
• 1/2 red onion, diced
• 1 serrano chile pepper, seeded and diced
• 1/2 cup chopped fresh cilantro, or to taste
• 2 limes, juiced
• 3 cloves garlic, peeled
• 1 teaspoon red vinegar, or to taste
• salt to taste
• 1/4 cup extra-virgin olive oil (optional)

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• blend tomatoes, red onion, and serrano chile pepper in a blender until smooth; add cilantro, lime juice, garlic, vinegar, and salt; blend. slowly pour olive oil into mixture while the blender is running. continue blending for 10 more seconds.

lamb roast with herb rub

Ingredients

• Servings: 8
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon celery salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon dry mustard
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried basil
• 1/2 teaspoon oregano
• 1/2 teaspoon dried thyme
• 1 (4 pound) lamb roast, fat trimmed
• 1/3 cup dry white (such as chardonnay)
• 1 tablespoon honey, or more to taste

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs

Ready Time: 3 hrs 15 mins


• whisk salt, garlic powder, celery salt, ginger, mustard, black pepper, basil, oregano, and thyme together in a small bowl.
• cut 1/4-inch deep slits in the fat-side of the roast about 1 1/2-inches apart. rub spice mixture all over prepared roast to cover completely. place roast in a slow cooker, pour over the top and drizzle with honey.
• cook on high until tender, 3 to 4 hours.

Green Chile Stew

Ingredients

• Servings: 8
• 1 pound ground beef
• 1 small onion, chopped
• 1 clove garlic, chopped
• 1 (4 ounce) can green chiles
• 2 (14.5 ounce) cans whole peeled tomatoes, chopped
• 2 (8 ounce) cans tomato sauce
• 1 (15 ounce) can whole kernel corn
• 3 potatoes, peeled and cut into chunks
• 2 cups water
• ground cayenne pepper to taste
• salt and pepper to taste

Recipe

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


• place the ground beef, onion, and garlic in a deep skillet or saucepan over medium heat. cook and stir until beef is evenly browned and onion is tender. drain grease. mix in green chiles. stir in the tomatoes, tomato sauce, corn, and potatoes. pour in water. bring to a boil, reduce heat to low, and simmer 15 minutes, or until potatoes are tender. season with cayenne pepper, salt, and pepper.

Bolognese Sauce With Meat

Ingredients

• Servings: 4
• 1/4 cup olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 pound lean ground beef
• 1/4 pound thinly sliced prosciutto, chopped
• 4 tablespoons butter
• 2 roma (plum) tomatoes, chopped
• 1/4 cup tomato paste
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Recipe

• in a large saucepan saute the onion and garlic in the olive oil. add ground beef and continue cooking. stir in prosciutto and cook for 5 to 6 minutes. add 2 tablespoons of the butter, chopped tomatoes, and tomato paste. let sauce simmer for 10 minutes. season with salt and pepper.
• simmer for one hour. add additional butter and simmer for an additional half hour.

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.

Mom's Corny Lamb Chops

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 4 (8 ounce) lamb chops
• salt and ground black pepper to taste
• 1/4 cup minced onion (optional)
• 1/2 cup water (optional)
• 1 (15 ounce) can cream-style corn

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• heat olive oil in a large skillet over medium heat, and stir in the garlic. season chops with salt and black pepper. pan fry until browned on both sides, about 5 minutes per side. place the chops into the prepared baking dish, and scatter the onions over the chops.
• pour water into the skillet, and bring to a boil over medium heat. scrape up and dissolve all the juices and browned flavor bits from the skillet into the water. pour the mixture over the lamb chops. spread creamed corn evenly over the lamb chops.
• bake the lamb chops in the preheated oven until the lamb is tender and no longer pink in the middle, about 45 minutes. an instant-read meat thermometer inserted into the center of a chop should read 145 degrees f (63 degrees c).

Hibachi-style Fried Rice

Ingredients

• Servings: 6
• 1/4 cup olive oil
• 2 eggs, beaten
• 1 cup chopped grilled chicken (optional)
• 1/2 cup chopped green onion
• 2 tablespoons chopped garlic
• 2 cups cooked white rice
• 3 tablespoons soy sauce

Recipe

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


• heat a wok or non-stick skillet over medium-high heat; add olive oil. cook and stir eggs in the hot oil until cooked through, 2 to 3 minutes. add chicken, green onion, and garlic to scrambled eggs; cook and stir until heated through, about 2 minutes.
• mix rice into egg mixture; cook and stir until rice is warmed, about 2 minutes. add soy sauce; cook and stir until rice mixture is evenly coated, about 3 minutes.

spicy tofu stir fry

Ingredients

• Servings: 2
• 1/3 cup lite soy sauce
• 1 tablespoon thai garlic chile paste
• 2 cloves garlic, diced
• 2 teaspoons cayenne pepper
• 1 1/2 teaspoons diced fresh ginger
• 1/2 (16 ounce) package linguine-style rice noodles
• 3 tablespoons olive oil
• 1 (12 ounce) package extra-firm tofu, cut into 1/2-inch cubes
• 3 green onions, minced
• 1 cup snow peas
• 1/2 green bell pepper, sliced
• 1/2 red bell pepper, sliced

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• whisk soy sauce, garlic chile paste, garlic, cayenne pepper, and ginger together in a small bowl until chile paste is completely dissolved.
• place noodles in a large bowl and cover with hot water. set aside until noodles are softened, 8 to 10 minutes. drain and rinse.
• heat oil in a large wok over medium heat. cook and stir tofu cubes in hot oil until browned on all sides, 3 to 6 minutes. stir green onion into tofu; cook and stir until fragrant, about 2 minutes. pour 1/2 of the soy sauce mixture over tofu mixture; bring to a simmer and cook until sauce reduces, about 5 minutes.
• stir snow peas, green bell pepper, and red bell pepper into tofu mixture; cook and stir until vegetables are heated through, about 5 minutes. pour remaining soy sauce mixture over the top; cook and stir until liquid reduces and vegetables are tender yet still crisp to the bite, about 5 minutes. add rice noodles to tofu mixture and toss to coat; cook until noodles are heated through and flavors combine, 2 to 5 minutes.

italian spaghetti sauce with meatballs

Ingredients

• Servings: 6
• meatballs
• 1 pound lean ground beef
• 1 cup fresh bread crumbs
• 1 tablespoon dried parsley
• 1 tablespoon grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon garlic powder
• 1 egg, beaten
• sauce
• 3/4 cup chopped onion
• 5 cloves garlic, minced
• 1/4 cup olive oil
• 2 (28 ounce) cans whole peeled tomatoes
• 2 teaspoons salt
• 1 teaspoon white sugar
• 1 bay leaf
• 1 (6 ounce) can tomato paste
• 3/4 teaspoon dried basil
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 2 hrs 20 mins


• in a large bowl, combine ground beef, bread crumbs, parsley, parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. mix well and form into 12 balls. store, covered, in refrigerator until needed.
• in a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. stir in tomatoes, salt, sugar and bay leaf. cover, reduce heat to low, and simmer 90 minutes. stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. 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 white
• 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.

Mango Chicken Piccata

Ingredients

• Servings: 2
• 1 egg
• 2 tablespoons lemon juice
• 1 cup mango nectar
• 1 cup flour
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 2 (6 ounce) skinless, boneless chicken breast halves
• 1/4 cup olive oil
• 1 cup mango nectar
• 3/4 cup water
• 1/4 cup soy sauce
• 1/4 cup balsamic vinegar
• 1/4 cup honey
• 2 tablespoons lemon juice
• 3 dashes sesame oil
• 1 teaspoon cornstarch

Recipe

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


• whisk together the egg, 2 tablespoons lemon juice, and 1 cup of mango nectar in a bowl, and set aside. combine the flour, garlic powder, and pepper in a shallow dish, and set aside. dip the chicken breasts into the egg mixture and allow the excess to drain off. press into the flour mixture to coat and shake off the excess.
• heat the olive oil in a large skillet over medium heat. place the chicken breasts into the hot oil, and cook until golden brown on both sides, about 4 minutes per side. meanwhile, whisk together 1 cup of mango nectar, water, soy sauce, balsamic vinegar, honey, 2 tablespoon lemon juice, sesame oil, and cornstarch. once the chicken is brown on both sides, pour in the balsamic mixture. bring to a simmer, and cook 10 minutes more.

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.

Black-eyed Peas And Tortillas

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1/4 cup finely chopped onion
• 1 (15.5 ounce) can black-eyed peas, drained
• 1/2 cup vegetable stock
• 1 fresh jalapeno pepper, chopped
• 1 clove garlic, minced
• 1 tablespoon fresh lime juice
• salt and pepper to taste
• 4 (12 inch) flour tortillas

Recipe

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


• heat the olive oil in a medium skillet over medium heat, and cook the onion until tender. mix in the black-eyed peas, vegetable stock, jalapeno, garlic, and lime juice. season with salt and pepper to taste, and continue cooking until heated through. wrap the mixture in the tortillas to serve.

creamy white chicken and artichoke lasagna

Ingredients

• Servings: 12
• 2 cups boneless skinless chicken breast, cooked and shredded
• 1 (14 ounce) can artichoke hearts, chopped
• 1/2 cup chopped sun-dried tomatoes
• 1 (8 ounce) package kraft shredded mozzarella cheese with a touch of philadelphia, divided
• 1/2 cup kraft grated parmesan cheese
• 2 (8 ounce) packages philadelphia cream cheese, softened
• 1 cup milk
• 1/2 teaspoon garlic powder
• 1/4 cup basil, chopped
• 12 lasagna noodles, cooked

Recipe

Preparation Time: 25 mins Ready Time: 50 mins


• heat oven to 350 degrees f.
• combine chicken, artichokes, tomatoes, 1 cup mozzarella and parmesan. beat cream cheese, milk, and garlic powder with mixer until well blended; stir in 2 tablespoons basil. mix half with the chicken mixture.
• spread half of the remaining cream cheese sauce bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. repeat layers of noodles and chicken mixture twice. top with remaining cheese sauce and mozzarella; cover.
• bake 25 min. or until heated through. sprinkle with remaining basil. let stand 5 min. before cutting to 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.

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, white 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.

smoked salmon pesto pasta

Ingredients

• Servings: 4
• 5 ounces smoked salmon, cut into small pieces
• 1 onion, chopped
• 1 clove crushed garlic
• 2 cups sliced fresh mushrooms
• 3/4 cup prepared basil pesto sauce
• 3 tablespoons tomato paste
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh basil
• 1/4 cup water
• 8 ounces spaghetti

Recipe

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


• cook pasta in a large pot of boiling water until al dente.
• in a skillet, heat olive oil over medium heat. add onion, mushrooms, and garlic until onion is transparent and mushrooms are tender. stir in tomato paste, pesto sauce, fresh basil, water, and smoked salmon; cook gently for 5 to10 minutes, or until desired consistency is achieved.
• drain pasta. serve sauce over noodles.

Chicken Adobo I

Ingredients

• Servings: 4
• 1 1/2 cups water
• 1 cup distilled white vinegar
• 4 tablespoons soy sauce
• 1 teaspoon whole peppercorns
• 4 cloves garlic, crushed
• 2 tablespoons salt
• 1 (2 to 3 pound) whole chicken, cut into pieces
• 2 tablespoons vegetable oil

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• in a large pot, combine the water, vinegar, soy sauce, peppercorns, garlic and salt. mix together, add chicken pieces and simmer over low heat (uncovered) until chicken is cooked through and tender (25 to 35 minutes).
• remove chicken from pot and brown in oil in a large skillet over medium high heat.
• return chicken, with oil/juices, back to pot with reserved sauce. cover and simmer over medium heat until desired amount of sauce is yielded.

Meatloaf

Ingredients

• Servings: 2
• brown sugar glaze:
• 1/2 cup ketchup
• 1/4 cup brown sugar
• 2 tablespoons vinegar
• meatloaf:
• cooking spray
• 1 onion, chopped
• 1/2 green bell pepper, chopped
• 2 cloves garlic, minced
• 2 large eggs, lightly beaten
• 1 teaspoon dried thyme
• 1 teaspoon seasoned salt
• 1/2 teaspoon ground black pepper
• 2 teaspoons prepared mustard
• 2 teaspoons worcestershire sauce
• 1/2 teaspoon hot pepper sauce (such as tabasco®)
• 1/2 cup milk
• 2/3 cup quick cooking oats
• 1 pound ground beef
• 1/2 pound ground lamb
• 1/2 pound ground veal

Recipe

Preparation Time: 40 mins Cook Time: 1 hr

Ready Time: 1 hr 55 mins


• combine ketchup, brown sugar, and vinegar in a bowl; mix well.
• preheat oven to 350 degrees f (175 degrees c). spray two 9x5-inch loaf pans with cooking spray or line with aluminum foil for easier cleanup (see cook's note).
• place onion and green pepper in covered microwave container and cook until softened, 1 to 2 minutes. set aside to cool.
• in large mixing bowl, combine garlic, eggs, thyme, seasoned salt, black pepper, mustard, worcestershire sauce, hot sauce, milk, and oats. mix well. stir in cooked onion and green pepper. add ground beef, lamb, and veal. with gloved hands, work all ingredients together until completely mixed and uniform.
• divide meatloaf mixture in half and pat half of mixture into each prepared loaf pan. brush loaves with half of the glaze; set remainder of glaze aside.
• bake in preheated oven for 50 minutes. remove pans from oven; carefully drain fat. brush loaves with remaining glaze. return to oven and bake for 10 minutes more. remove pans from oven and allow meatloaf to stand for 15 minutes before slicing.

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 white 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.

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 milano

Ingredients

• Servings: 4
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup chicken broth, divided
• 1 cup heavy cream
• 1 pound skinless, boneless chicken breast halves
• salt and pepper to taste
• 2 tablespoons vegetable oil
• 2 tablespoons chopped fresh basil
• 8 ounces dry fettuccini pasta

Recipe

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


• in a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. add the cream and bring to a boil; stirring. simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
• sprinkle the chicken with salt and pepper on both sides. in a large skillet over medium heat, warm oil and saute chicken. press on chicken occasionally with a slotted spatula. cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. transfer to a board; cover and keep warm. discard the fat from the skillet.
• in the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
• meanwhile, bring a large pot of lightly salted water to a boil. add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
• cut each chicken breast into 2 to 3 diagonal slices. reheat the sauce gently if needed. transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.

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.

Mccormick® Savory Herb Rub Roasted Turkey

Ingredients

• Servings: 12
• 2 tablespoons mccormick® rubbed sage or mccormick® poultry seasoning
• 1 tablespoon mccormick® paprika
• 1 tablespoon seasoned salt
• 2 teaspoons mccormick® garlic powder
• 1 teaspoon mccormick® ground black pepper
• 3/4 teaspoon mccormick® ground nutmeg
• 1 turkey (12 to 14 pounds), fresh or frozen, thawed
• 1 large onion, cut into wedges
• 6 mccormick® bay leaves
• 1 tablespoon vegetable oil

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs 30 mins

Ready Time: 3 hrs 50 mins


• place oven rack in lowest position. preheat oven to 325 degrees f. place roasting rack in shallow roasting pan. mix sage or poultry seasoning, paprika, seasoned salt, garlic powder, pepper and nutmeg in small bowl.
• rinse turkey; pat dry. place turkey, breast-side up, in prepared pan. sprinkle about half of the seasoning mixture inside of turkey. stuff with onion and bay leaves. brush turkey breast with oil. spread remaining seasoning mixture over entire surface and under skin of turkey. add 1/2 cup water to pan. cover turkey loosely with heavy duty foil.
• roast 1 hour. remove foil. roast 2 to 2 1/2 hours longer or until internal temperature reaches 165 degrees f (175 degrees f in thigh), basting occasionally with pan juices. remove turkey from oven. let stand 20 minutes. transfer to platter or carving board to slice. reserve pan juices to make gravy or to serve with turkey.