macaroni and cheese with caramelized onions and bacon

Ingredients

• Servings: 1
• 1 (16 ounce) package elbow macaroni
• 1/4 cup butter
• 1/2 cup sour cream
• 1 egg, beaten
• 2 tablespoons cream cheese, softened
• 4 cups grated asiago cheese
• 4 cups grated vermont cheddar cheese
• 4 slices bacon
• 2 tablespoons butter
• 1 large onion, sliced thin
• 4 cloves garlic, minced
• 1/8 teaspoon brown sugar
• 1/4 cup chopped fresh parsley
• 1/4 cup panko bread crumbs
• 2 tablespoons butter
• 5 tablespoons all-purpose flour
• 3 cups milk
• 1/2 teaspoon ground mustard
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon hot pepper sauce

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• bring a large pot of lightly salted water to a boil, add macaroni and cook for 8 minutes (noodles will still be slightly hard). drain noodles and transfer to a large bowl with 1/4 cup of butter and toss to coat. whisk together the sour cream, egg, and cream cheese; add to the pasta and mix well. stir in 3 cups of grated asiago and 3 cups of grated cheddar cheese, reserving the remaining 2 cups of cheese for the topping.
• place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate and chop into small pieces.
• preheat an oven to 400 degrees f (200 degrees c).
• stir 2 tablespoons butter, the onion, and garlic into the bacon drippings in the pan and cook and stir for 2 minutes. reduce the heat to medium-low, and add the brown sugar. cook, stirring occasionally, for 10 to 15 minutes until the onions are very soft and golden brown. mix the cooked bacon, parsley, and panko breadcrumbs into the onions, transfer mixture to a small bowl and set aside.
• return the skillet to the heat and melt remaining 2 tablespoons butter over medium-low heat. whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. gradually whisk the milk into the flour mixture and bring to a simmer over medium heat. cook and stir until the mixture is smooth and thickened. stir in the ground mustard, paprika, salt, pepper, and hot sauce. remove sauce from heat and let cool for five minutes.
• pour the sauce over the macaroni mixture, stirring well. transfer to a greased 9x13 inch pan and sprinkle with the remaining 2 cups of cheddar cheese. top cheese with the onion breadcrumb mixture.
• bake in preheated oven until bubbling, hot and golden brown on top, about 30 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.

pasta pascal

Ingredients

• Servings: 4
• 5 tablespoons olive oil
• 4 cloves garlic, minced
• 1 onion, chopped
• 4 roma (plum) tomatoes, diced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• salt and pepper to taste
• 1 pound angel hair pasta

Recipe

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


• in a medium skillet over medium-high heat, saute garlic in oil 1 to 2 minutes. stir in onion and cook 2 minutes more. stir in tomatoes, oregano, basil, salt and pepper. reduce heat to medium-low and let simmer.
• bring a large pot of lightly salted water to a boil. add pasta and cook for 3 to 5 minutes or until al dente; drain.
• toss hot pasta with tomato mixture. serve.

szechuan spicy eggplant

Ingredients

• Servings: 4
• 1 (1 1/2 pound) eggplant
• 4 tablespoons soy sauce
• 1/4 cup chicken stock
• 1 teaspoon chili sauce
• 1 teaspoon white sugar
• 1/2 teaspoon ground black pepper
• 2 tablespoons oyster sauce (optional)
• 1 tablespoon cornstarch
• 4 tablespoons water
• 2 cloves garlic, minced
• 4 large green onions, finely chopped
• 1 tablespoon chopped fresh ginger root
• 1/4 pound fresh shrimp - peeled, deveined, and diced
• 1/3 pound lean ground beef
• 1 tablespoon sesame oil
• 4 cups hot cooked rice

Recipe

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


• remove the eggplant stem and cut into 1-inch cubes. in a medium bowl, combine the soy sauce, chicken stock, chili sauce, sugar, ground black pepper and oyster sauce. stir together well and set aside. in a separate small bowl, combine the cornstarch and water, and set aside.
• coat a large, deep pan with cooking spray over high heat and allow a few minutes for it to get very hot. saute the garlic, half of the green onions, ginger and dried shrimp, if using (see cook's note) for 3 to 5 minutes, stirring constantly, until they begin to brown. stir in the ground beef or lamb and cook for 3 more minutes, again stirring constantly, until browned.
• pour the eggplant into the pan and stir all together. pour the reserved soy sauce mixture over all, cover the pan, reduce heat to medium low and let simmer for 15 minutes, stirring occasionally. if you're using fresh shrimp, add it during the last few minutes of cooking. stir in the reserved cornstarch mixture and let heat until thickened. finally, stir in the rest of the green onions and the sesame oil.
• serve over hot rice.

pear braised lamb tenderloin

Ingredients

• Servings: 4
• 1 ripe pear, cored and coarsely chopped
• 1 clove garlic, pressed
• 3/4 cup extra-virgin olive oil
• 1/2 cup dry white
• 1/2 teaspoon minced rosemary
• 1 (1 1/2 pound) lamb tenderloin, cut in half
• 1 teaspoon sea salt
• 1 teaspoon ground mixed peppercorns
• 5 pearl onions, peeled and chopped

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• mash together soft pear, garlic, olive oil, white , and rosemary. season lamb with salt and pepper, and place into a 10x10 inch glass baking dish. pour pear mixture over lamb and sprinkle with chopped onion. cover baking dish with aluminum foil.
• bake in the preheated oven for about 45 minutes, until the internal temperature of the lamb reaches 145 degrees f (63 degrees c) when taken with a meat thermometer.

honey mustard brats

Ingredients

• Servings: 10
• 10 fresh bratwurst sausages
• 1 green bell pepper, sliced into long strips
• 1 red bell pepper, sliced into long strips
• 1 large sweet onion, sliced into rings and separated
• 2 cloves garlic, sliced
• 2 bay leaves
• 1 teaspoon liquid smoke flavoring
• 2 cups honey mustard barbecue sauce
• 1 (12 fluid ounce) can , or as needed
• 10 hoagie rolls, split lengthwise

Recipe

Preparation Time: 15 mins Cook Time: 5 hrs

Ready Time: 5 hrs 15 mins


• place half of the bratwurst in the bottom of a 5 quart slow cooker. arrange half of the green pepper, red pepper, and onion over them. layer the remaining bratwurst over the top, and top with the remaining red and green bell peppers and onion. throw in the garlic and bay leaves. in a separate bowl, mix together half of the honey mustard sauce, liquid smoke and . pour into the slow cooker. add more if necessary to cover everything in the pot. cover, and cook on low for 4 to 5 hours.
• preheat an outdoor grill for high heat, and lightly oil grate. remove bratwurst from the slow cooker, but leave onions and peppers inside. place bratwurst on the grill and baste with some of the remaining honey mustard sauce. turn occasionally until slightly charred.
• place bratwurst on rolls, and use tongs to pull out a few of the onions and peppers from the slow cooker and drape them over the sausage. the onions and peppers are very tasty so don't forget this part!

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.

Best Grilled Lamb Chops

Ingredients

• Servings: 6
• 1/2 cup water
• 1/3 cup light soy sauce
• 1/4 cup vegetable oil
• 3 tablespoons lemon pepper seasoning
• 2 teaspoons minced garlic
• 6 boneless lamb loin chops, trimmed of fat

Recipe

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


• mix water, soy sauce, vegetable oil, lemon pepper seasoning, and minced garlic in a deep bowl; add lamb chops and marinate in refrigerator at least 2 hours.
• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• remove lamb chops from the marinade and shake off excess. discard the remaining marinade.
• cook the lamb chops on the preheated grill until no longer pink in the center, 5 to 6 minutes per side. an instant-read thermometer inserted into the center should read 145 degrees f (63 degrees c).

Grandma Skerston's Secret Salsa

Ingredients

• Servings: 12
• 4 serrano chile peppers, chopped, or more to taste
• 4 green onions, chopped, or more to taste
• 4 cloves garlic, chopped
• 5 roma (plum) tomatoes, chopped
• 1 bunch fresh cilantro, stems removed
• 1 (28 ounce) can crushed tomatoes (such as contadina®)
• 1 pinch white sugar
• 1 pinch lemon pepper, or to taste

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• process serrano peppers, green onions, and garlic in a food processor until finely chopped. add roma tomatoes and cilantro; pulse until desired consistency is reached. transfer tomato mixture to a large bowl.
• stir crushed tomatoes into tomato mixture. add sugar and lemon pepper to salsa and stir to combine.

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.

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.

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.

czech roast lamb

Ingredients

• Servings: 8
• 2 tablespoons vegetable oil
• 1 tablespoon prepared mustard
• 2 tablespoons caraway seeds
• 1 tablespoon garlic powder
• 1 tablespoon salt
• 2 teaspoons ground black pepper
• 5 pounds lamb shoulder blade roast
• 3 medium onions, chopped
• 1/2 cup
• 1 tablespoon cornstarch
• 2 tablespoons butter

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs

Ready Time: 3 hrs 30 mins


• in a bowl, form a paste using the vegetable oil, mustard, caraway seeds, garlic powder, salt, and pepper. rub over the lamb roast, and let sit about 30 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• arrange the onions in the bottom of a large roasting pan. pour in the . place the roast, fat side down, on top of the onions. cover the pan with foil.
• roast 1 hour in the preheated oven. remove foil, turn roast, and score the fat. continue roasting 2 1/2 hours, or to a minimum internal temperature of 145 degrees f (63 degrees c). remove from heat, reserving pan juices, and let sit about 20 minutes before slicing thinly.
• in a saucepan, bring the reserved pan juices to a boil. mix in the butter and cornstarch to thicken, reduce heat, and simmer 5 to 10 minutes. serve with the sliced lamb.

Spicy Sweet Salsa

Ingredients

• Servings: 12
• 1 red onion, diced
• 1 mango, diced
• 1 jalapeno pepper, minced
• 3 large tomatoes, diced
• 4 cloves garlic, minced
• 1 lime, juiced
• 2 tablespoons white vinegar
• 1 teaspoon salt, or more to taste
• 1 teaspoon ground black pepper, or more to taste

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• mix red onion, mango, jalapeno pepper, tomatoes, and garlic together in a large bowl. stir lime juice and vinegar together in a small bowl, drizzle over onion mixture, and mix to coat; season with salt and pepper.

Venison Fajitas

Ingredients

• Servings: 6
• fajita seasoning:
• 2 teaspoons seasoned salt
• 1/4 teaspoon garlic salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 1 1/2 pounds venison, cut into 2 inch strips
• 4 tablespoons vegetable oil
• 1 medium red bell pepper, cut into 2 inch strips
• 1 medium yellow bell pepper, cut into 2 inch strips
• 1 medium onion, cut into 1/2-inch wedges
• 12 fajita size flour tortillas, warmed

Recipe

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


• combine seasoned salt, garlic salt, black pepper, cayenne pepper, and oregano to make the fajita seasoning. sprinkle two teaspoons of the seasoning over the sliced venison. mix well, cover, and refrigerate for 30 minutes.
• heat 2 tablespoons of oil in a heavy frying pan. cook bell peppers and onion until starting to soften, then remove. pour in remaining oil, then cook venison until browned. return pepper mixture to the pan, season with remaining fajita seasoning, and reheat. served with the warmed tortillas.

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.

brussels sprouts in a bacon cream sauce

Ingredients

• Servings: 4
• 1 tablespoon salt
• 1 pound brussels sprouts, trimmed and halved lengthwise
• 2 tablespoons olive oil
• sea salt and freshly ground black pepper to taste
• 4 slices bacon, chopped
• 1 shallot, chopped
• 7 cremini mushrooms, chopped, or more to taste
• 1 clove garlic, minced
• 1/4 cup cream
• 1/2 cup heavy cream

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 1 hr 55 mins


• dissolve 1 tablespoon of salt in enough water to cover the brussels sprouts in a bowl, and soak the sprouts in the salty water for 1 hour. drain off the water, and toss the sprouts in olive oil, sea salt, and black pepper to coat thoroughly.
• preheat oven to 475 degrees f (245 degrees c).
• place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until just beginning to brown at the edges, 5 to 8 minutes. reduce heat to medium; stir in the shallot and mushrooms, then cook until the shallots turn translucent, about 5 more minutes. sprinkle in the garlic, and cook 1 minute, then stir in the and cream until well combined. bring the mixture to a boil, and stir until reduced by half. the thickened sauce should coat the back of a spoon.
• while the sauce is cooking, lay the brussels sprouts, cut sides down, a baking sheet, and bake in the preheated oven until the sprouts are browned, about 15 minutes. transfer the browned sprouts to the sauce, toss to coat, and season to taste with salt and black pepper.

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.

mexican chorizo

Ingredients

• Servings: 8
• 2 pounds boneless lamb butt (shoulder), cut into 3/4-inch pieces
• 1 1/2 tablespoons crushed aleppo peppers
• 1 1/2 tablespoons chili powder
• 4 cloves garlic, minced
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground coriander
• 1/2 cup distilled white vinegar
• 2 tablespoons water
• 1 teaspoon vegetable oil

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 8 hrs 40 mins


• place the lamb, aleppo pepper, chili powder, garlic, salt, black pepper, oregano, cumin, cloves, and coriander into a bowl, and lightly toss the lamb with the seasonings until thoroughly blended. cover the bowl, and refrigerate the meat, your meat grinder's head assembly, and grinder hopper for 1 hour.
• fill a large mixing bowl with ice cubes, and place a smaller metal bowl in the ice cubes to catch the ground meat. assemble the chilled meat grinder, and grind the lamb and seasonings using a coarse cutting plate. return ground meat to refrigerator for 30 minutes. lightly stir the ground lamb with the vinegar and water until thoroughly mixed, form into patties, and refrigerate overnight, covered, to let flavors develop.
• heat vegetable oil in a heavy skillet over medium-low heat, and pan-fry the patties until browned and no longer pink in the middle, 5 to 8 minutes per side.

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.

bella's brussels sprouts with bacon

Ingredients

• Servings: 4
• 1/2 pound bacon, diced
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons butter
• 1/4 onion, diced
• 2 cloves garlic, minced
• salt and black pepper to taste
• 1/2 cup balsamic vinegar
• 1 1/2 pounds brussels sprouts, trimmed and cut in half
• 2 cups chicken stock

Recipe

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


• place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, but not crispy, about 10 minutes. remove the bacon with a slotted spoon, leaving the grease in the skillet. pour off all but 2 tablespoons of the bacon grease and stir in the olive oil, butter, onion, and garlic. season with salt and pepper. cook and stir until the onion softens and the garlic lightly browns, 5 to 7 minutes.
• stir in the balsamic vinegar and bring to a simmer; cook until the liquid has reduced by 1/3. add the reserved bacon, the halved brussels sprouts, and the chicken stock. stir, then bring to a boil over high heat. reduce heat to medium-low, and simmer until the brussels sprouts are tender, yet still slightly firm, about 10 minutes.

Penne Pasta With Veggies

Ingredients

• Servings: 10
• 1 pound penne pasta
• 2 tablespoons olive oil
• 1/2 pound asparagus, trimmed and cut into 1 inch pieces
• 1 cup fresh broccoli florets
• 1 cup chopped red bell pepper
• 1 cup chopped zucchini
• 3/4 cup butter
• 2 tablespoons minced garlic
• 5 ounces prosciutto, diced
• 2 cups sun-dried tomatoes, packed in oil
• 8 ounces grated parmesan cheese

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• 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. toss with olive oil.
• in a large skillet over medium-high heat, roast asparagus, broccoli, bell pepper and zucchini until flecked with dark brown. set aside.
• in a large skillet over medium heat, melt butter. saute garlic with prosciutto and sun-dried tomatoes until heated through. toss with penne, roasted vegetables and parmesan. place in a 9x13 inch baking dish.
• bake in preheated oven 30 to 40 minutes, until hot.

garlic herb grilled lamb tenderloin

Ingredients

• Servings: 4
• 3 pounds lamb tenderloin
• 1/4 cup olive oil
• 3 cloves garlic, chopped
• 1/2 teaspoon chopped fresh thyme
• 1/2 tablespoon chopped fresh rosemary
• 1 tablespoon salt
• 2 tablespoons ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• cut a horizontal slit in the lamb tenderloin, leaving the halves attached. rub tenderloin with olive oil.
• insert garlic into the slit and on the fatty part of lamb. press thyme and rosemary into slit. sprinkle tenderloin with salt and pepper.
• preheat an outdoor grill for medium-high heat.
• lightly oil the grill grate. place lamb on grill. cook approximately 1 hour, turning every 15 minutes, to a minimum internal temperature of 145 degrees f (63 degrees c).

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.

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.

Lamb Carnitas

Ingredients

• Servings: 12
• 1/4 cup vegetable oil
• 4 pounds lamb shoulder, cut into several large pieces
• 3 tablespoons kosher salt
• 1 onion, chopped
• 1 clove garlic, crushed
• 3 tablespoons lime juice
• 1 tablespoon chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 4 (14.5 ounce) cans chicken broth

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs 30 mins

Ready Time: 3 hrs 45 mins


• preheat an oven to 400 degrees f (200 degrees c).
• heat the vegetable oil in a large dutch oven over high heat. season the lamb shoulder with salt, then arrange the lamb in the dutch oven. cook until browned on all sides, about 10 minutes. add the onion, garlic, lime juice, chili powder, oregano, and cumin. pour in the chicken broth, and bring to a boil. reduce heat to medium-low, cover, and continue to simmer until lamb is very tender, about 2 1/2 hours.
• transfer the lamb shoulder to a large baking sheet, reserving the cooking liquid. drizzle with a small amount of the reserved cooking liquid and lightly season with salt.
• bake the lamb in the preheated oven until browned, about 30 minutes. drizzle more of the cooking liquid on the meat every 10 minutes, and use two forks to shred the meat as it browns.

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.

easy canned venison

Ingredients

• Servings: 1
• 1 pound cubed lean venison
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon minced garlic
• 4 slices onion
• 1 tablespoon minced green bell pepper (optional)

Recipe

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

Ready Time: 5 hrs 30 mins


• place the venison into a large bowl. sprinkle with salt, pepper, and garlic; toss to combine. place venison into canning jar along with onion and bell pepper. jars should be filled to within 1/2 inch of the top. wipe rim with a clean, damp cloth, and seal with lid and ring.
• place jar into a pressure canner filled with water according to manufacturer's directions. affix lid and bring to a boil with the pressure valve open. boil for 5 minutes before closing the pressure valve. bring to a pressure of 10 psi, then reduce heat in order to maintain this pressure. process for 75 minutes, watching gauge closely so the pressure stays at 10 psi. after 75 minutes, turn off heat and allow the canner to cool until the gauge reads 0 psi.
• once the pressure has subsided and the canner is safe to open, remove the jar to cool on a rack. the jar will seal with a pop as it cools; refrigerate the jar if it does not seal. properly sealed jars may be stored in a cool, dark area.

willy's juicy steak

Ingredients

• Servings: 4
• 2 cups orange juice
• 1 cup thousand island salad dressing
• 1 cup worcestershire sauce
• 2 tablespoons vinegar-based hot pepper sauce
• 2 tablespoons minced fresh garlic
• 4 (1/2 pound) 1 1/2 inch thick rib-eye steaks
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 5 hrs 35 mins


• in a large resealable plastic bag, combine the orange juice, salad dressing, worcestershire sauce, hot pepper sauce, and garlic. squeeze the bag to mix well. you should have a nice brown marinade. place steaks into the bag with the marinade, and seal. refrigerate for 2 to 5 hours, turning over occasionally.
• preheat an outdoor grill for high heat. when the grill is hot, lightly oil the grate.
• place steaks the grill and season the tops with salt and pepper to taste. baste with marinade. cook for about 5 to 7 minutes, then flip over and salt, pepper and baste again. grill for about 7 or 8 more minutes, or to desired doneness. do not flip the steaks again. the internal temperature should be at least 145 degrees f (63 degrees c). let steaks stand for 5 minutes before cutting, to prevent juices from running out.
• heat the remaining marinade to a boil in a small saucepan. use as steak sauce.

rosemary walnuts

Ingredients

• Servings: 8
• 2 cups walnuts
• 2 cloves garlic, minced
• 1 tablespoon honey
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon minced fresh rosemary
• 1 teaspoon salt

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). line a baking sheet with parchment paper.
• mix walnuts, garlic, honey, olive oil, rosemary, and salt together in a bowl until walnuts are coated; spread the prepared baking sheet.
• bake in the preheated oven until walnuts are lightly browned, about 10 minutes.

Slow Cooker Guisado Verde

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 2 pounds boneless lamb shoulder
• 1 large onion, coarsely chopped
• 3 cloves garlic, chopped
• 2 (12 ounce) cans tomatillos, drained and chopped
• 1 (7 ounce) can diced green chile peppers
• 2 fresh jalapeno peppers, sliced
• 1/2 cup fresh chopped cilantro
• 1 teaspoon dried oregano
• salt and pepper to taste
• 1 quart water
• 1 cup shredded monterey jack cheese
• 1/4 cup sour cream
• 4 sprigs fresh cilantro, for garnish

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs 15 mins

Ready Time: 7 hrs 30 mins


• heat the oil in a large skillet over medium heat, and brown the lamb on all sides. reserving the juices in the skillet, transfer the lamb to a slow cooker.
• in the skillet with the lamb juices over medium heat, saute the onion and garlic about 1 minute. transfer to the slow cooker, along with skillet juices.
• mix the tomatillos, green chile peppers, jalapeno peppers, and cilantro into the slow cooker. season with oregano, salt, and pepper. pour in 1 quart water, or enough to cover all ingredients. cover, and cook on high for 6 to 7 hours.
• shred the cooked lamb with a fork. spoon the slow cooker mixture into bowls, and top with monterey jack cheese, sour cream, and fresh cilantro sprigs to serve.

low carb jambalaya

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 large onion, diced
• 2 andouille sausage, halved lengthwise and cut into 1/4-inch half-moons
• 6 cloves garlic, finely chopped
• 1 (14 ounce) can crushed tomatoes
• 3 green bell peppers, seeded and diced
• 2 zucchinis, diced
• 2 tablespoons seasoning
• 1 teaspoon hot sauce, or to taste
• 1 cup chicken broth
• 1 pound chicken breast, cooked, cooled, and chopped
• 1 pound cooked, peeled, and deveined shrimp

Recipe

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


• heat olive oil and butter in a large saucepan over medium heat. add the onion and andouille sausage and cook and stir until the onion starts to brown, about 10 minutes. stir in garlic and cook until fragrant, 1 to 2 minutes.
• mix in crushed tomatoes, green bell peppers, zucchinis, seasoning, hot sauce, and chicken broth; bring mixture to a boil, reduce to a simmer, and cook uncovered until the liquid cooks off and the mixture is thick, about 15 minutes. stir in chicken and shrimp and simmer until heated through, 1 to 2 minutes.

Spaghetti Pizza Lasagna

Ingredients

• Servings: 1
• 1 pound spaghetti
• 1 pound lean ground beef
• 1 cup milk
• 2 eggs, beaten
• salt and pepper to taste
• 1 (32 ounce) jar pasta sauce
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 tablespoon dried minced onion
• 1 (8 ounce) package sliced pepperoni sausage
• 3 cups shredded cheddar cheese

Recipe

Cook Time: 50 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• in a large skillet over medium heat, cook beef until brown; drain.
• beat milk and eggs together until well combined; season with salt and pepper. place pasta in a 9x13 inch baking dish. pour milk mixture evenly over pasta. pour pasta sauce over that. distribute beef evenly over pasta sauce and sprinkle with oregano, garlic powder, minced onion and pepperoni slices. top with shredded cheese.
• bake in preheated oven until hot and bubbly, 30 minutes.

Coriander And Cumin Rubbed Lamb Chops

Ingredients

• Servings: 2
• 1/2 teaspoon salt
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 3 cloves garlic, minced
• 2 tablespoons olive oil, divided
• 2 boneless lamb loin chops
• ground black pepper to taste

Recipe

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


• mix the salt, cumin, coriander, garlic, and 1 tablespoon olive oil to form a paste. season the lamb chops with salt and pepper, and rub with the paste.
• heat the remaining olive oil in a skillet over medium heat, and cook the lamb chops about 5 minutes on each side, to an internal temperature of 145 degrees f (63 degrees c).

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.

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.

stuffed kielbasa

Ingredients

• Servings: 4
• 1 (16 ounce) package kielbasa
• 1 (7.6 ounce) package roasted garlic flavored instant mashed potatoes
• 1 1/2 cups sauerkraut
• 1/2 cup shredded mozzarella cheese (optional)

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). bring a large pot of water to a boil. add kielbasa and boil for 8 to 10 minutes to reduce the amount of fat; drain. prepare mashed potatoes according to package instructions.
• cut kielbasa into 4 equal portions, then split each lengthwise so that they lay flat but are still attached. layer each sausage with sauerkraut and mashed potatoes. top with grated cheese.
• bake in preheated oven for 10 to 12 minutes, or until heated through and cheese is melted.

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.

grandma's lamb chops in mushroom gravy

Ingredients

• Servings: 6
• 1 tablespoon butter
• 1 clove garlic, pressed
• 6 lamb chops
• salt and pepper to taste
• 1 (8 ounce) can mushrooms, drained
• 1 cup dry
• 1 (10.5 ounce) can beef broth
• 2 tablespoons cornstarch
• 2 tablespoons water

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat the oven to 350 degrees f (175 degrees c).
• melt the butter in a large skillet over medium heat. add garlic, and saute until fragrant. season lamb chops with salt and pepper, then fry them in the skillet just until browned on both sides, about 3 minutes per side. remove the lamb chops to a baking pan or dutch oven.
• pour the mushrooms into the skillet with the lamb drippings and garlic, and stir in the and beef broth, scraping any bits of lamb that are stuck to the pan. bring to a boil, then pour over the lamb chops in the baking pan. cover with a lid, or aluminum foil.
• bake for 45 minutes in the preheated oven, then remove the lid or foil, and continue to bake for another 15 minutes. remove the chops from the pan to a serving platter, and place the dish on the stove over medium heat. stir together the cornstarch and water. when the juices in the pan come to a boil, slowly stir in the cornstarch mixture and cook until thickened, about 2 minutes. spoon sauce over the chops, and serve.

Potato Soup

Ingredients

• Servings: 12
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/2 onion, diced
• 5 cloves garlic, minced
• 2 pounds andouille sausage, sliced into rounds
• 6 russet potatoes, peeled and cut into bite-sized pieces
• 3 cups chicken broth
• 2 cups milk
• 1 3/4 cups heavy cream
• 2 teaspoons italian seasoning
• 1 bunch fresh spinach, chopped
• 1/4 cup grated parmesan cheese

Recipe

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


• heat the butter and oil together in a large stock pot over medium heat. cook the onion and garlic in the butter and oil until the onions are translucent, about 5 minutes. add the sausage slices; cook and stir another 5 minutes. stir in the potatoes; cook and stir 15 minutes. pour in the chicken broth, milk, heavy cream, and italian seasoning. bring to a simmer and cook 10 to 12 minutes until the potatoes are tender. mix in the spinach. remove from heat. top with parmesan cheese.

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.

cassandra's yummy lamb chops

Ingredients

• Servings: 2
• 2 lamb chops
• 2 bulbs roasted garlic
• 1/2 teaspoon dried thyme
• salt and ground black pepper to taste
• 1 1/2 cups olive oil for marinating
• 1 cup red
• 3 tablespoons olive oil
• 1 small onion, chopped

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 5 hrs


• place lamb chops in a shallow dish, and smear both sides with roasted garlic. season with thyme, salt, and pepper. cover with 1 1/2 cups olive oil, and refrigerate overnight.
• remove chops and marinade from dish, and scrape off the oil, which will have partially solidified in the refrigerator. place the chops back in the dish, and cover with red . refrigerate for 4 hours.
• heat 3 tablespoons olive oil in a large heavy skillet over medium-high heat. saute chopped onion until tender. place the lamb chops into the skillet, cover, and cook for 8 to 10 minutes on each side.

Basted Rabbit

Ingredients

• Servings: 6
• 3 pounds rabbit meat
• 2 tablespoons garlic salt
• 2 (12 fluid ounce) cans

Recipe

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


• preheat grill to medium high and lightly oil grate.
• place rabbit meat on heated grill and season with garlic salt. pour into a medium bowl. let meat cook 15 minutes, then start basting with every 10 minutes until done, about 30 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.

Fried Corn With Smoked Sausage

Ingredients

• Servings: 6
• 2 tablespoons butter
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 pound smoked sausage, cut into 1-inch pieces
• 1 (16 ounce) package frozen corn kernels
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon monosodium glutamate (msg, or accent flavor enhancer)
• 1/8 teaspoon ground black pepper

Recipe

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


• melt the butter in a large, deep skillet over medium-high heat. cook the onion, green bell pepper, red bell pepper, and smoked sausage in the butter until hot, 1 to 2 minutes. add the corn and reduce heat to medium; cover and cook until the corn is tender, 5 to 7 minutes. season with seasoned salt, garlic powder, onion powder, monosodium glutamate, and pepper; toss to combine. serve hot.

jesse's hot sauce

Ingredients

• Servings: 24
• 1 pound bacon, diced
• 1 red onion, diced
• 1 tablespoon minced garlic
• 1 bunch green onions, sliced
• 2 green bell peppers, chopped
• 2 yellow bell peppers chopped
• 8 jalapeno or serrano peppers, chopped
• 2 poblano peppers, chopped
• 1/2 cup sliced mushrooms (optional)
• 8 roma tomatoes, diced
• 2 (10 ounce) cans diced tomatoes with green chile peppers, drained
• 1 teaspoon lime juice
• 3/4 cup chopped cilantro
• 2 teaspoons salt
• 2 teaspoons black pepper

Recipe

Preparation Time: 50 mins Cook Time: 45 mins Ready Time: 1 hr 35 mins


• cook bacon in a large skillet over medium heat until it releases it's oil and begins to crisp. strain out bacon, and pour off all but 1 tablespoon of bacon grease.
• stir in the red onion, garlic, green onions, green bell peppers, yellow bell peppers, jalapeno peppers, poblano peppers, mushrooms, and roma tomatoes. pour in the canned tomatoes and lime juice. season with cilantro, salt, and black pepper. bring to a boil, and then reduce heat to medium-low; simmer until the sauce reaches desired consistency.

succulent lamb chops

Ingredients

• Servings: 4
• 1/2 teaspoon minced garlic
• 1/4 teaspoon ginger paste
• 1/2 teaspoon dried sage
• 1 teaspoon kosher salt
• 4 boneless lamb chops
• 2 tablespoons olive oil

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 2 hrs 20 mins


• whisk together the garlic, ginger, sage, and salt in a bowl, and pour into a resealable plastic bag. add the lamb chops, coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator for at least two hours.
• heat olive oil in a skillet on medium-high or preheat an outdoor grill for medium-high heat, and lightly oil the grate. remove the lamb chops from the marinade, and shake off excess. discard the remaining marinade.
• cook until the lamb is no longer pink in the center, about 7 minutes on each side. an instant-read thermometer inserted into the center should read 145 degrees f (63 degrees c).

Lamb Carnitas With Cilantro Tomatillo Sauce

Ingredients

• Servings: 4
• 1 pound lamb shoulder
• 2 tablespoons mazola® corn oil
• 1/4 cup chopped onions
• 1/2 teaspoon spice islands® garlic powder
• 1 tablespoon spice islands® chili powder
• 1/4 teaspoon spice islands® chipotle chile powder
• 2 tomatillos, finely chopped
• 1/2 cup finely chopped tomatoes
• 1/4 cup coarsely chopped fresh cilantro
• 4 corn tortillas

Recipe

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

Ready Time: 1 hr 40 mins


• cut lamb into 1 inch cubes; season with salt and pepper. heat oil in large skillet or dutch oven. add lamb, onions, garlic powder, chili powder and chipotle chile powder; saute 3 to 5 minutes to brown the meat.
• add enough water to barely cover lamb. bring to a boil; cover, reduce heat and simmer 30 minutes. remove lid and continue to simmer an additional 45 minutes or until liquid has evaporated.
• combine chopped tomatillos, tomatoes and cilantro in a small bowl.
• place an equal amount of lamb on each tortilla. top with tomatillo salsa.

maille® dijon shrimp starter

Ingredients

• Servings: 4
• 2 tablespoons maille® old style mustard
• 12 fresh shrimp
• 1 onion, sliced
• 1 green pepper, finely chopped
• 1 clove garlic, crushed
• 1 tablespoon sunflower oil

Recipe

• place sunflower oil in a skillet. add the onion, green pepper and garlic and cook for 5 minutes. add the maille® old style mustard and cook for another 2 minutes. add the shrimp and cook 5 minutes more. season to taste. serve with a salad of fine herbs (chives, chervil, parsley, basil).

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.

Honeyed Pepper Chops

Ingredients

• Servings: 8
• 3 tablespoons honey
• 3 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 2 1/8 pounds lamb or mutton chops
• 5 tablespoons olive oil
• 1/2 cup chopped green onions
• 1/2 cup chopped onions
• 2 tablespoons chopped garlic
• 1 tablespoon diced green chile pepper, or to taste
• 1 teaspoon salt, or to taste
• 1 teaspoon anise seed

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 3 hrs 55 mins


• in a shallow baking dish or resealable bag, mix together the honey, soy sauce, and hoisin sauce. place the lamb chop into the mixture; cover and refrigerate for 3 hours.
• heat the olive oil in a shallow wok over medium-high heat. add the anise seed, garlic, onions and green chilies, and saute until the onion is tender, about 5 minutes.
• place the lamb chops and marinade into the pan, and stir. turn heat down to medium-low, and cover. cook for 20 minutes, then remove lid, and continue cooking until liquid has evaporated. stir in green onions, and cook, stirring, until the internal temperature of the meat has reached 145 degrees f (63 degrees c).

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 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.

Paprika Lamb Chops

Ingredients

• Servings: 4
• 2 teaspoons butter
• 1 onion, thinly sliced
• 1 1/2 teaspoons paprika
• 1/3 cup sauerkraut, drained
• 1/3 cup sour cream
• 4 boneless lamb chops
• 1/4 teaspoon black pepper
• 1 teaspoon garlic salt

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• set uppermost oven rack 5 inches from heat source, and preheat broiler.
• melt butter in a large skillet over medium-high heat. stir in onions, and cook until soft and golden. remove from heat. in a bowl, stir together 1/2 teaspoon paprika, sauerkraut, onions, and sour cream.
• season lamb chops with pepper, garlic salt, and 1 teaspoon paprika.
• broil lamb chops 6 minutes. turn, and broil 5 to 6 minutes more. remove from oven. spread sauerkraut and onion mixture over lamb chops, and broil 1 or 2 minutes more.

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.

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.

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.

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.

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.

cheesy sausage pasta

Ingredients

• Servings: 8
• 1 (16 ounce) package uncooked pasta shells
• 1 tablespoon vegetable oil
• 1/2 tablespoon finely minced onion
• 1 orange bell pepper, thinly sliced
• 1 teaspoon minced garlic
• 1 pound bulk italian sausage
• 1 (14.5 ounce) can stewed tomatoes
• 1 cup heavy cream
• 1 cup grated parmesan cheese
• 1 tablespoon chopped fresh parsley

Recipe

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


• fill a large pot with lightly salted water, and bring to a rolling boil over high heat. stir in the shell pasta, and return to a boil. cook, stirring occasionally, until cooked through but still firm to the bite, about 13 minutes. drain well.
• while the pasta is cooking, heat the vegetable oil in a large skillet over medium-high heat. cook onion, orange pepper, and garlic in oil until tender, about 5 minutes. stir the crumbled italian sausage into the vegetables in the skillet; cook and stir until meat is browned and cooked through, about 8 minutes. stir in the undrained tomatoes and the heavy cream. turn the heat to medium-low, and allow the sauce to cook until thick, about 5 additional minutes.
• mix pasta with the sausage cream sauce, stir in the parmesan cheese, and serve. garnish with chopped fresh 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.

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.

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.