Chiligetti

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

Ingredients

• Servings: 8
• 2 tablespoons margarine
• 1 garlic clove, minced
• 3/4 cup chopped onion
• 1 lb ground beef
• 2.5 (19 ounce) cans tomatoes
• 2 (15 ounce) cans chili, without beans
• 1 lb spaghetti
• 3 cups shredded sharp cheddar cheese
• 1 cup sour cream
• 1/4 cup parmesan cheese

Recipe

• 1 brown meat with onion and garlic in large skillet.
• 2 add tomatoes and chili; simmer 45 minutes.
• 3 cook spaghetti and drain.
• 4 add cheddar to meat sauce, then add sour cream. mix all together.
• 5 top with parmesan.
• 6 bake in a 350* oven for 45 minutes.

Chicken In Sweet Sauce

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 1 large chicken, skinned and cut up
• 1 ounce onion soup mix (i use lipton's)
• 18 ounces apricot preserves
• 1/4 cup honey
• 1 (8 ounce) bottle russian salad dressing

Recipe

• 1 place chicken in a baking dish.
• 2 combine all ingredients and pour over chicken.
• 3 cook uncovered in a 350f oven for 1 hour and 15 minutes.
• 4 serve over rice or tiny pasta (i like orzo).
• 5 simple as it can get!

Creamy Mediterranean Sauce For Lamb, Chicken, Or Lamb

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 1 (15 ounce) can diced tomatoes, not drained
• 1 (4 1/2 ounce) can sliced mushrooms
• 1 (4 1/2 ounce) can artichoke hearts, diced
• 1 (4 1/2 ounce) can black olives, cut in half
• 1 tablespoon capers (more or less to taste)
• 1 medium onion, cut in half and thin sliced
• 1/3 cup wine
• 1/2 cup heavy cream
• salt (go light because the olives and capers are salty)
• pepper
• olive oil, to saute

Recipe

• 1 base -- add 2 teaspoons olive oil to your saute pan; if using non stick 1 teaspoon is fine. heat to medium / medium high heat. add in the onions and cook 2 minutes; then add in the capers, olives and mushrooms and cook another minute or two to combine all the flavors.
• 2 sauce -- add the wine to deglaze the pan and scrape up any bits. cook another minute to reduce the wine. reduce the heat to medium and add in the tomatoes, artichoke hearts and cream, stir well to combine. season with salt and pepper; go easy on the salt. nothing more is needed.
• 3 simmer -- just simmer on medium / medium low and let the sauce reduce. it will take about 10 minutes to slightly thicken. remember this is not a thick sauce or gravy.
• 4 serve -- spoon the sauce over grilled lamb, chicken or lamb. this is excellent over rice, pasta (i love orzo for this), couscous and even butter noodles. this is even excellent over a baked potato topped with feta cheese. fresh basil makes a nice garnish if you want. enjoy!

Chili.... Chili-beef Dinner

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

Ingredients

• Servings: 6
• 1 lb ground beef
• 1 small onion, chopped
• 1 -2 garlic clove, minced
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1 (16 ounce) can tomatoes, cut up and drained
• 1 (6 ounce) can tomato paste
• 2 cups water
• 1 cup uncooked elbow macaroni

Recipe

• 1 brown the ground beef in a large skillet, drain and set aside. remove beef, using the same skillet, add onion, garlic, salt, chili power, tomatoes, tomato paste and water.
• 2 bring to a boil and cover for 15 minutes stirring occasionally.
• 3 remove the lid and simmer for 10 minutes or until sauce is thickened and macaroni is tender.

Basic Pesto

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 bunch basil (~3 c loosely packed, or as much as you have)
• 3 garlic cloves (more to taste...)
• 1/2 cup pine nuts (more or less to taste or what you have on hand. can substitute walnuts or almonds)
• 3/4 cup parmesan cheese
• 2 -3 tablespoons extra virgin olive oil

Recipe

• 1 finely dice basil leaves with a sharp knife or dice using food processor.
• 2 crush nuts either with knife or food processor.
• 3 repeat w/garlic and combine all ingredients.
• 4 pour olive oil/wine/liquid over the top and mix well.
• 5 serve over pasta, on top of bread, etc. stores well in fridge with a layer of oil over it or in the freezer (usually how i store it, especially when i use wine in the recipe).

Burns Night Baked Highland Haggis With Whisky Cumberland Sauce

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

Ingredients

• Servings: 6
• 650 g fresh haggis
• 1 cup scotch whisky
• 1/2 cup fresh orange juice
• 2 tablespoons grated orange zest
• 1 cup red currant jelly
• 1/4 teaspoon salt
• 1 pinch cayenne

Recipe

• 1 cumberland whisky sauce:.
• 2 in a medium saucepan, combine the whisky, orange juice, and orange zest, and bring to a boil.
• 3 lower the heat and simmer, stirring occasionally, until reduced by 50 percent in volume to about 3/4 cup.
• 4 add the redcurrant jelly, salt, and cayenne, and stir well.
• 5 cook until thickened, about 2 to 3 minutes.
• 6 remove from the heat and pour into an attractive serving bowl. cool slightly before serving with your baked haggis.
• 7 haggis:.
• 8 preheat the oven to 200c/400f/gas 6. remove the outer packaging from the haggis then prick all over with a fork, wrap in foil like a baked potato and bake in the oven for 1 and a half hours.
• 9 to serve, split open the haggis with a sharp knife and spoon the contents over neeps and tatties or serve separately with other traditional accompaniments - see the introduction.

Baked Rigatoni

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 16 ounces rigatoni pasta
• 3 tablespoons butter, divided
• 8 ounces mozzarella cheese, diced
• 1 (28 ounce) can spaghetti sauce
• 1 cup diced ham or 1 cup meatballs
• 3/4 cup grated parmesan cheese

Recipe

• 1 cook pasta.
• 2 drain.
• 3 arrange in a 2 1/2 qt casserole.
• 4 add 2 tbsp of the butter, mozzarella cheese, sauce and meatballs or ham.
• 5 mix thoroughly.
• 6 sprinkle with parmesan.
• 7 dot with remaining butter.
• 8 bake at 350 for 15 minutes til heated through.
• 9 broil for 5 minutes to brown the cheese lightly.

Basic Rolls

Total Time: 2 hrs 45 mins Preparation Time: 30 mins Cook Time: 2 hrs 15 mins

Ingredients

• 2 cups warm water
• 2 (1/4 ounce) packages active dry yeast
• 1/2 cup sugar
• 1/4 cup butter
• 1 egg
• 2 teaspoons salt
• 6 -7 cups flour

Recipe

• 1 measure water into a warm bowl.
• 2 dissolve yeast into water.
• 3 add sugar, butter, egg, and salt.
• 4 add enough flour to make the dough easy to handle (not sticky).
• 5 knead the dough until it becomes smooth and elastic (about 10 minutes).
• 6 place in a greased bowl to rise until double in size (about 1 hour).
• 7 divide the dough into small balls and place in greased muffin cups (for clover-leaf rolls, place 3 balls in each muffin cup; for regular dinner rolls, place 2 balls in each muffin cup).
• 8 brush with butter, if desired.
• 9 let rise again until double in size, about another hour.
• 10 bake at 375 for 10 - 15 minutes.

Chili-rice Dinner

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3/4 lb ground chuck
• 1/3 cup chopped onion
• 1 tablespoon chili powder
• 1/2 teaspoon dried mustard
• 1 (10 ounce) can whole kernel corn (drained)
• 1 cup green pepper
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can diced tomatoes
• 1/3 cup water
• 1 cup minute rice
• 1 (12 ounce) package shredded cheddar cheese

Recipe

• 1 brown ground beef, onion and pepper. drain.
• 2 add spices and all other ingredients except rice.
• 3 bring to a full boil then stir iin rice.
• 4 reduce heat cover and simmer for 5 minutes.
• 5 mix and serve sprinkled with shredded cheese.
• 6 you can also serve in cooked whole bell peppers and sprinkle with cheese which looks really impressive, but is super easy!

Creamy Mushrooms And Zucchini

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 pint heavy cream
• 8 zucchini
• 6 ounces mushrooms
• 1/2 cup sweet onion
• 1/8 cup olive oil
• 3 tablespoons butter
• 1/4 cup bacon, cooked and crumbled
• 1/4 teaspoon nutmeg
• 1/4 teaspoon smoked salt or 1/4 teaspoon salt
• 1/4 teaspoon red pepper

Recipe

• 1 slice zucchini, onion and mushrooms. saute the zucchini, bacon and onion in the oil and butter 3-4 minutes. add the mushrooms, cream and spices.
• 2 simmer on low till thick and mushrooms soften- 10/15 minutes or so.
• 3 i use pre cooked hormel bacon and a blend of sliced mushrooms.
• 4 great over pasta or rice.
• 5 add parm. cheese if in the mood.

Blood Bath Punch

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 3 oranges
• 1 (64 ounce) bottle cranberry juice cocktail, chilled
• 1 quart orange juice, chilled
• 2 cups vodka, chilled
• 1/2 cup triple sec
• 3 tablespoons fresh lime juice

Recipe

• 1 cut 3 oranges into 1/2-inch wedges; freeze.
• 2 in a large pitcher or punch bowl, mix 1 (64 oz.) bottle cranberry juice cocktail, 1 quart chilled orange juice, 1 cup chilled vodka, 1/2 cup triple sec and 3 tablespoons fresh lime juice. serve with frozen orange wedges.

Cinnamon Swirl Mini Muffins

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

Ingredients

• Servings: 28
• 250 g self-raising flour
• 1 teaspoon baking powder
• 1 pinch salt
• 100 g caster sugar
• 1 egg, lightly beaten
• 200 ml skim milk
• 1/4 cup canola oil
• 2 teaspoons ground cinnamon
• 75 g brown sugar

Recipe

• 1 preheat fanforced oven to 180 celcius.
• 2 grease a 12 mini muffin tin.
• 3 for the cinnamon sugar, mix together the cinnamon and the light brown sugar in a small bowl and set aside.
• 4 for the mini muffins, mix the flour, baking powder, salt and sugar in a large bowl.
• 5 in a separate bowl or jug, mix together the egg, milk and melted butter.
• 6 add the wet ingredients all at once to the dry ingredients and mix briefly until just combined.
• 7 put a 1/2 teaspoon of the batter into each prepared mini muffin cup. sprinkle each muffin with a 1/4 tsp of cinnamon sugar, then spoon some more batter and cinnamon sugar into the mini muffin cup.
• 8 finish with a layer of batter, dividing it evenly. using a fine skewer, swirl the mixture in each mini muffin cup to achieve the marbled effect.
• 9 bake in the oven for 12-15 mins, or until risen and golden. cool in the tin for 10 minutes (the sugar mixture will remain really hot, so don't be tempted to try them sooner), then turn out onto a wire rack.
• 10 serve warm or cold. these can be frozen too!

Creamy Mushroom Sauce

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

Ingredients

• 1 cup sliced fresh mushrooms
• 1/4 cup chopped onion
• 1 tablespoon butter or 1 tablespoon margarine
• 1 tablespoon all-purpose flour
• 1/8 teaspoon salt
• 1 dash black pepper
• 2/3 cup milk
• 1/2 cup sour cream

Recipe

• 1 in a medium saucepan combine mushrooms and onion in hot butter until tender.
• 2 stir in flour,salt and pepper.
• 3 stir in milk all at once.
• 4 cook and stir over medium heat until thick and bubbly.
• 5 cook and stir 1 minute more.
• 6 stir in sour cream,heat through (do not boil).
• 7 serve with beef or chicken.

Baked Rigatoni

Total Time: 1 hr 25 mins Preparation Time: 45 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 small green pepper, chopped
• 1 (28 ounce) can whole tomatoes, cut up
• 1 (8 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 3/4 cup water
• 1 (4 1/2 ounce) jar sliced mushrooms, drained
• 3 cloves garlic, minced
• 1 bay leaf
• 2 teaspoons sugar
• 1 teaspoon oregano
• 2 teaspoons salt
• 1 teaspoon pepper
• 1/4 cup chopped fresh parsley
• 1 lb rigatoni pasta, cooked and drained
• 2 tablespoons butter or 2 tablespoons margarine
• 2 eggs, beaten
• 1 (15 ounce) carton ricotta cheese
• 3/4 cup grated parmesan cheese

Recipe

• 1 in a big skillet, heat oil over medium heat.
• 2 cook onion and green pepper until tender.
• 3 add next 12 ingredients.
• 4 simmer, uncovered, for 30 minutes.
• 5 remove bay leaf.
• 6 toss rigatoni with butter.
• 7 mix eggs, ricotta and parmesan cheese.
• 8 stir into the rigatoni mixture and transfer to a 13x9 inch casserole dish.
• 9 top with tomato mixture.
• 10 bake at 350 degrees for 30-40 minutes or until heated well.
• 11 sprinkle with additional parmesan cheese, if desired.

Creamy Mushroom And Rice Soup

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

Ingredients

• 4 cups water
• 2 vegetable bouillon cubes
• 2 teaspoons olive oil
• 1 garlic clove, minced
• 1/2 teaspoon butter
• 3 tablespoons cornstarch
• 2 cups cooked brown rice
• 8 ounces mixed mushrooms, sliced
• 1 stalk celery, cut into large pieces

Recipe

• 1 place 1/2 cup cold water and the corn starch in a bowl with a well-fitting lid. shake vigorously until combined. (you can also combine them in a blender.).
• 2 in medium soup pot, heat garlic and olive oil. add mushrooms; saute until soft.
• 3 add remaining ingredients, except rice. cover and simmer about 20 minutes.
• 4 remove about half the mushrooms. use an immersion blender to fully puree soup. (you can also put half the mushrooms, the celery, and 1 cup of liquid into a blender and blend until smooth.).
• 5 return the rest of the mushrooms to the pot, and add cooked rice. cook until heated through, about 5 minutes.

Baked Rigatoni

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

Ingredients

• Servings: 8
• 9 ounces rigatoni pasta
• 28 ounces spaghetti sauce
• 1 cup shredded parmesan cheese
• 2 1/2 cups shredded mozzarella cheese
• 1 lb soy crumbles
• 1 lb sausage

Recipe

• 1 heat oven to 375. spray 13 x 9 baking dish with cooking spray. cook rigatoni according to package. if making sausage, cook over med-high heat 5-7 minutes. in baking dish layer half each of pasta, sausage or soy meat, sauce and cheese. repeat layers. bake 35-40 minutes or until hot and cheese is golden brown.

Avocado Tomato Pasta

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

Ingredients

• Servings: 4
• 1 tablespoon salt (or to taste)
• 1 lb fresh pasta (your choice)
• 3 large ripe avocados
• 3 tablespoons fresh lime juice (or lemon)
• 3 cups ripe tomatoes, peeled, seeded and chopped
• 3/4 cup red onion, finely chopped
• 2 cups fresh basil, chopped
• fresh ground black pepper
• parmesan cheese, freshly grated (for passing)
• basil sprig (to garnish)

Recipe

• 1 in a large pot, bring 4 quarts water to a rapid boil over high heat. stir in 1 tablespoons salt. drop in pasta and cook, stirring frequently, until tender but still firm to the bite.
• 2 meanwhile, scoop the avocado pulp into a large bowl. using a fork, mash the avocado coarsely, leaving a few small chunks. add the lime or lemon juice, onion, tomato, chopped basil, and salt and pepper to taste. mix gently.
• 3 drain the pasta, transfer to the bowl with the avocado mixture, and toss well. garnish with basil sprigs and serve immediately. pass the cheese at the table for sprinkling over individual servings.

Buried Ham

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

Ingredients

• Servings: 4
• 3/4 lb macaroni
• 1/2 lb ham
• 2 egg yolks
• 2 ounces cheese, grated
• 1/2 cup sour cream
• salt and pepper

Recipe

• 1 bring salted water to the boil and gently add the macaroni. cook until tender, that is about 10 to 15 minutes. strain and while still in the sieve pass quickly under cold running water.
• 2 chop the ham into small pieces, then put with the macaroni in a casserole. season with salt and pepper.
• 3 beat the eggs and the cream together and pour over the macaroni. sprinkle with cheese, and bake in a 350f oven until the sauce has cooked and become a light brown.

Burritos Grande

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

Ingredients

• Servings: 4
• 6 dried ancho chiles
• 1/3 cup tequila
• 1/4 cup lemon juice
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 1/2 teaspoon mexican oregano
• 1 teaspoon salt
• 1 1/2 lbs lamb butt
• 1/2 cup long-grain rice
• 1/4 cup tomato sauce
• 3/4 cup water
• 6 large flour tortillas
• 1 cup cotija cheese, crumbled
• guacamole
• sour cream
• salsa fresca
• 1/2 cup fresh cilantro, chopped

Recipe

• 1 stem chilies.
• 2 place in a blender or food processor and whirl until finely ground.
• 3 add tequila, lemon juice, 1/4 cup water, garlic, olive oil, oregano and 3/4 t. salt.
• 4 whirl until smooth.
• 5 cut meat across the grain in1/2 inch thick and 3-4 inch long slices.
• 6 pour marinade into a freezer bag and add meat.
• 7 press out air and seal.
• 8 marinate for 24 hours.
• 9 prepare grill.
• 10 on a cutting board lay parallel about 2 inches apart 2 metal skewers.
• 11 lift meat from marinade-i prefer to use a colander over a large bowl.
• 12 thread meat strips onto a pair of skewers.
• 13 repeat.
• 14 you will have 2 or 3 double skewers, depending on the length of your skewers.
• 15 cook on grill for about 20 minutes-you want the meat well browned and a little crusty.
• 16 meanwhile in a medium saucepan over high heat bring 3/4 cup water, rice, tomato sauce and remaining salt to a boil.
• 17 reduce heat to a simmer, cover and cook for 15 to 20 minutes-check to make sure rice isn't sticking.
• 18 in a small sauce pan over low heat pour in beans with their liquid.
• 19 allow to simmer, stirring a few times to prevent sticking.
• 20 remove meat from grill and cover with foil.
• 21 heat tortillas on grill, about 2 minutes.
• 22 to assemble:.
• 23 remove meat from skewers.
• 24 cut into 1/4 inch wide strips.
• 25 lay tortillas flat.
• 26 put equal amounts of meat, rice, beans (lift out of pan with slotted spoon), guacamole, sour cream, salsa fresca and cilantro.
• 27 fold envelope style and serve.
• 28 prep and cooking times do not reflect marinating time.

Chili-ghetti

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

Ingredients

• Servings: 6
• 1 lb spaghetti
• 1 (23 ounce) can chili or 1 (23 ounce) can your leftover chili

Recipe

• 1 cook spaghetti according to package instructions.
• 2 use chili as you would spaghetti sauce.

Chili-cumin Rice And Bean Skillet Supper

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

Ingredients

• Servings: 8
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 1 large garlic clove, minced
• 2 green bell peppers, seeded and chopped
• 4 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 1/2 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 1 1/2 cups long grain rice, uncooked
• 2 1/2 cups water
• 38 ounces canned tomatoes, including juice
• 19 ounces canned black beans, rinsed and drained (substitute romano beans if preferred)
• 2 cups corn kernels

Recipe

• 1 heat the oil in a large saucepan over medium heat.
• 2 add the onion, garlic and half of the peppers.
• 3 stir occasionally for 5 minutes.
• 4 add the spices and stir constantly for about 1 minute.
• 5 add the rice, stirring until coated.
• 6 stir in the water and tomatoes, including the juice.
• 7 bring to a boil, stirring frequently.
• 8 reduce the heat to low, cover and barely simmer for 20 minutes.
• 9 add the drained beans, remaining peppers and corn.
• 10 cover and continue cooking until the rice is done as you like it, from 15 to 20 minutes.

Chewy Oatmeal Brownies

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

Ingredients

• Servings: 9
• 1/2 cup butter (melted)
• 1 cup sugar
• 2 eggs (beaten)
• 2 teaspoons vanilla extract
• 1/2 cup flour
• 1/2 cup cocoa
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup oats
• 1/2 cup nuts, chopped or 1/2 cup m&m's plain chocolate candy or 1/2 cup chocolate chips or 1/2 cup marshmallows (you can use up to 1 cup of these combined if you want to be fancy) (optional)

Recipe

• 1 combine sugar, eggs and vanilla with a fork.
• 2 combine dry ingredients (up to oats) in separate bowl.
• 3 mix wet and dry ingredients together well with fork.
• 4 stir in nuts.
• 5 spread batter evenly in a greased 8 x 8 pan.
• 6 bake at 350 degrees for 30 minututes.

Chicken In Wine Sauce

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

Ingredients

• Servings: 12
• 8 ounces mushrooms, sliced
• 1/2 cup wild rice
• 12 chicken thighs
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1/2 large red onion, small dice
• 1 celery rib, small dice
• 1 carrot, small dice
• 1 cup orzo pasta (or rice)
• 3/4 cup dry wine
• 2 1/2 cups chicken broth
• 1 tablespoon thyme leaves, minced
• 2 tablespoons cream
• 2 tablespoons dry sherry
• salt
• black pepper
• 1 cup pecans, roughly chopped (or walnuts, this is totally optional but a nice touch)

Recipe

• 1 heat oven to 350.
• 2 put wild rice in small saucepan and cover by 3 inches with water. bring to a boil. cover pan with lid slightly ajar, and simmer until almost completely cooked. 18-20 minutes will do and the rice will be chewy and swollen, some may burst open. drain and set aside.
• 3 rinse thighs and dry. season with salt and black pepper.
• 4 heat olive oil in a large fry pan over medium-high heat. brown chicken in batches until golden brown, about 5 minutes per side. chicken will not be fully cooked. set it aside.
• 5 remove pan from heat and allow it to cool a bit. pour off all but 1 tablespoon of the chicken fat.
• 6 return fry pan to medium-high heat and add butter. when it foams, add red onion and generous pinch of salt. stir to coat onion with butter and cook until soft. add celery and carrot, stirring occasionally for about 3 minutes. season with salt and pepper.
• 7 add orzo and stir to coat well with the oil, about 4 minutes.
• 8 add 1/4 cup of the wine and stir for about 1 minute.
• 9 add mushrooms and 1/2 cup of wine and stir another minute or so.
• 10 add wild rice and chicken broth. bring to a simmer. cook, stirring often about 5 minutes. the mixture will be very soupy.
• 11 stir in the cream and sherry. remove from heat.
• 12 pour into 9x13 baking dish or divide among baking dishes leaving room for the chicken. nestle the chicken into the pans.
• 13 bake until orzo and chicken are cooked, about 45-50 minutes.
• 14 remove from oven.
• 15 if packaging, remove chicken to make packaging easier.
• 16 small place orzo mixture in container and top with 1 thigh.
• 17 large place orzo mixture in container and top with 4 thighs.
• 18 refrigerate or freeze depending on how close it is to delivery date.

Burn Rice

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

Ingredients

• Servings: 4
• 1 teaspoon vegetable oil
• 1 cup long grain rice
• 2 cups water
• 1/2 teaspoon salt

Recipe

• 1 put the rice and oil to fry in a small pan at high heat, stirring from time to time, until golden (about 5 minutes).
• 2 at the same time put the water to boil.
• 3 when the water is boiling, add it to the rice (take care, it will bubble violently).
• 4 add the salt.
• 5 turn the heat to low and put the lid loosely on the pan.
• 6 let it simmer for 12-15 minutes or until all the water is absorbed.
• 7 remove from the heat and let it wait covered for 5-10 minutes.
• 8 serve as a side dish to any meat or with beans.

Baked Rigatoni With Bechamel Sauce

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

Ingredients

• Servings: 6
• 1/2 cup unsalted butter
• 10 tablespoons all-purpose flour
• 1 quart whole milk, at room temperature
• 1 pinch fresh nutmeg
• sea salt
• pepper
• 1 cup grated fontina
• 1/2 lb thinly sliced prosciutto, julienned
• 1 lb dry rigatoni pasta
• 3 tablespoons unsalted butter, diced

Recipe

• 1 preheat oven to 425 degrees f.
• 2 bechamel sauce: in a 2 quart saucepan, melt the butter over medium heat.
• 3 add the flour and whisk until smooth, about 2 minutes.
• 4 always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy.
• 5 simmer until it is thick enough to coat the back of a spoon.
• 6 this will take approximately 10 minutes.
• 7 remove from heat and stir in nutmeg, 1/2 cup fontina, prosciutto and season with salt and pepper.
• 8 set aside.
• 9 in a large pot, bring to a boil 6 quarts of salted water.
• 10 add the rigatoni and cook for about 5 minutes.
• 11 since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard.
• 12 drain in a colander.
• 13 return pasta to the pot and pour in bechamel sauce.
• 14 using a wooden spoon, mix well until all the pasta is coated with the sauce.
• 15 into a greased 13 by 9-inch baking dish, pour the pasta with cream sauce.
• 16 smooth out top and sprinkle with remaining 1/2 cup fontina.
• 17 dot the top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown.

Creamy Mushroom Bow Ties

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 9
• 6 cups uncooked bow tie pasta
• 1 lb sliced mushrooms
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons butter
• 1 (4 1/2 ounce) package garlic herb spreadable cheese
• 1/4 cup chicken broth

Recipe

• 1 cook pasta according to package directions.
• 2 meanwhile, in a large skillet, saute the mushrooms, salt, and pepper in butter until tender.
• 3 add spreadable cheese and broth; cook and stir until blended.
• 4 drain pasta; add to skillet; toss to coat.
• 5 taste and adjust seasonings with salt and pepper.

Baked Rigatoni

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 12 ounces rigatoni pasta
• 2 1/2 tablespoons extra-virgin olive oil, divided
• 1 onion, finely chopped
• 1 celery rib, finely diced
• 1 red bell peppers or 1 green bell pepper, seeded, deribbed, and finely diced
• 26 ounces chunky marinara sauce
• 10 3/4 ounces condensed cream of mushroom soup
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 8 ounces mozzarella cheese, shredded
• 1/4 cup shredded parmesan cheese

Recipe

• 1 bring a large pot of lightly salted water to a boil. add the rigatoni, stir once to moisten, and boil until barley tender, about 8 minutes.
• 2 meanwhile, heat 2 tablespoons of the oil in a large deep skillet over medium heat. add the onion, celery, and bell pepper and sauté until tender, about 4 minutes. add the marinara sauce, mushroom soup, salt, and pepper and bring to a boil, stirring often. remove from the heat. drain the cooked pasta thoroughly and stir into the sauce.
• 3 coat the interior of a 5- to 6-quart slow cooker with the remaining 1/2 tablespoon of oil. put a third of the pasta on the bottom of the cooker and cover with half the mozzarella. repeat the layers and put the remaining pasta on top. cover the cooker and cook for 2 to 3 hours on high, or 4 to 6 hours on low.
• 4 sprinkle the top with the parmesan, cover, and cook on high for about 10 minutes, or until the cheese melts. keep warm for up to 1 hour or serve immediately.

Chicken In Spaghetti Sauce

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

Ingredients

• Servings: 4
• 2 boneless chicken breasts
• 1 tablespoon oil
• 1 ounce butter
• 1 onion
• 1 red pepper
• 2 cloves garlic
• 1 tablespoon paprika
• 2/3 cup dry wine
• 1/2 cup creme fraiche
• parsley
• salt & freshly ground black pepper
• 12 ounces spaghetti

Recipe

• 1 cook spaghetti in large pot of water as per packet instructions.
• 2 chop chicken into bite sized peices cook chicken in oil till cooked.
• 3 put aside.
• 4 melt butter and saute onion, garlic and red pepper till soft.
• 5 add paprika and stir through.
• 6 add wine and creme fraiche and stir through.
• 7 return chicken to pan and heat through ensuring chicken is thoughly cooked.
• 8 add salt.
• 9 when spaghetti is cooked stir through the creamy chicken sauce.
• 10 sprinkle over parsley and lots of freshly ground black pepper.

Chewy Oatmeal Blondies (using Everyday Baking Mix)

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

Ingredients

• Servings: 16
• 1/2 cup unsalted butter, room temperature, plus more for pan
• 1/2 cup packed light-brown sugar
• 1 large egg
• 1 1/2 cups everyday baking mix, spooned and leveled
• 1 cup old fashioned oats (not quick-cooking)

Recipe

• 1 preheat oven to 350°f
• 2 brush an 8-inch square baking pan with butter. line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on both sides. butter paper, and set pan aside.
• 3 using an electric mixer, beat butter and sugar until light and fluffy.
• 4 add egg, and beat until combined.
• 5 with mixer on low, gradually add baking mix; mix just until combined.
• 6 mix in 3/4 cup oats.
• 7 pour batter into prepared pan.
• 8 using an offset metal spatula or table knife, smooth batter evenly.
• 9 sprinkle with remaining oats, pressing gently to adhere.
• 10 bake until a toothpick inserted in center comes out with only a few moist crumbs attached, 30 to 35 minutes.
• 11 let cool in pan 30 minutes.
• 12 using overhang, transfer blondie (still on paper) to a wire rack to cool completely.
• 13 place on a cutting board (peel off paper); using a serrated knife, cut into 16 squares.
• 14 store blondies in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months.

Creamy Mushroom Cavatappi

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

Ingredients

• Servings: 6
• 12 ounces cavatappi pasta or 12 ounces campanelle pasta
• 2 teaspoons olive oil
• 1 small onion, chopped
• 1 (8 ounce) package sliced mushrooms
• 1 tablespoon cornstarch
• 1 1/2 cups milk
• 1/2 cup freshly grated parmesan cheese, plus additional for serving
• salt and pepper
• 1 (10 ounce) package frozen peas
• 8 ounces deli-sliced ham, cut into 1/2-inch-wide strips

Recipe

• 1 heat large covered saucepot of salted water to boiling on high. add pasta and cook as label directs.
• 2 meanwhile, in 12-inch skillet, heat oil on medium until hot. add onion and cook 3 minutes or until beginning to soften. increase heat to medium-high, and stir in mushrooms; cook 8 to 10 minutes or until mushrooms are golden and most liquid evaporates, stirring frequently. transfer mushroom mixture to small bowl.
• 3 in 2-cup liquid measuring cup, whisk cornstarch into milk; add to same skillet and heat to boiling on medium, whisking frequently. boil 1 minute, stirring constantly to prevent scorching on bottom of skillet. remove skillet from heat and whisk in 1/2 cup parmesan, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
• 4 place peas in colander. pour pasta over peas; drain and return to saucepot. stir in mushroom mixture, cheese sauce, and ham; toss to coat. serve with freshly grated parmesan.

Creamy Mushroom Rice

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 cups brown rice
• 1 (8 ounce) can cream of mushroom soup
• 1 1/2 cups frozen sweet peas

Recipe

• 1 prepare rice according to package instructions.
• 2 add frozen peas to rice 2 minutes before ready.
• 3 add soup to rice and pea mixture.
• 4 blend until thoroughly heated (1 min).
• 5 serve as compliment to your favorite entree.

Creamy Morel Mushroom Sauce

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

Ingredients

• Servings: 4
• 2 ounces morels (dehydrated mushrooms)
• 1 cup red wine
• 2 shallots, finely minced
• 1 tablespoon butter
• 1 cup heavy cream
• 1 -2 tablespoon beef base (i use better-than-bouillon beef base, but you can use any condensed beef paste of your choosing)
• black pepper, to taste

Recipe

• 1 soak the dried morel mushrooms in the red wine just long enough to rehydrate them, about 20-30 minutes is usually sufficient. (i use a plastic container with a lid for this step. that way, i can tilt the container occasionally or shake it around a bit, to be sure all the mushrooms are adequately rehydrating.).
• 2 after the mushrooms are rehydrated, place them in a colander and rinse with cool water to remove any grit from the mushrooms. leave the colander in the sink to allow the excess water to drain from the colander.
• 3 finely mince the rehydrated mushrooms; set aside.
• 4 in a large skillet, saute the minced shallots in butter just until they are clear, about 3-4 minutes. add the minced mushrooms and beef base, and stir well. while stirring, add the cream and pepper, continuing to stir constantly until the sauce is thickened.
• 5 spoon the sauce over grilled steaks (especially new york or sirloin), veal, lamb, grilled chicken breasts, or pasta.
• 6 note: for the wine, it doesn't really matter what kind of red wine you use. the wine is just to rehydrate the mushrooms, not to really flavor the sauce. so feel free to use whatever red wine you have on hand. i have used a lot of different red wines for this sauce, and they all seem to work just fine. but i probably use merlot and cabernet the most. but if a different variety of red wine is your favorite, then by all means use it. that way, if you use a wine you actually enjoy drinking, then it's more likely you'll enjoy using it in this recipe.

Bennigan's Ale House Shrimp And Pasta

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

Ingredients

• Servings: 4
• 12 ounces penne pasta
• 1 tablespoon butter or 1 tablespoon margarine
• 1 (12 ounce) package mushrooms, thickly sliced
• 1 medium red onion, chopped
• 2 tablespoons minced garlic
• 1/2 cup irish brown ale
• 1 package sauce mix, whisked with
• 1 1/2 cups milk
• 1 pint cherry tomatoes, halved
• 1 1/2 lbs medium raw shrimp, peeled and deveined
• chopped scallion, garnish
• freshly grated parmesan cheese, garnish

Recipe

• 1 cook pasta as directed on package.
• 2 melt butter in a large skillet over medium heat.
• 3 add mushrooms and onions and cook, stirring occasionally, 8 minutes or until lightly browned and soft.
• 4 add garlic and cook, stirring, 1 minute until fragrant.
• 5 add ale, sauce mixture and tomatoes.
• 6 bring to a boil and stir constantly until sauce thickens.
• 7 add shrimp and reduce heat to medium low and simmer 2- 3 minutes until cooked through.
• 8 drain pasta and place in a large serving bowl.
• 9 add shrimp and sauce and toss to mix and coat.
• 10 when serving, sprinkle with the scallions and cheese.

Creamy Mushroom And Onion Rotini

Total Time: 26 mins Preparation Time: 10 mins Cook Time: 16 mins

Ingredients

• Servings: 6
• 4 cups rotini pasta
• 1 tablespoon vegetable oil
• 2 slices bacon, chopped
• 2 cloves garlic, minced
• 1 cooking onion, chopped
• 1 lb mushroom, sliced
• 1/2 teaspoon dried thyme leaves
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2/3 cup 10% cream
• 1/3 cup chicken stock
• 1/4 cup dry wine
• fresh parsley, chopped

Recipe

• 1 cook rotini pasta according to package directions.
• 2 in large skillet, heat oil over medium heat. add bacon and cook until translucent. stir in garlic, onion and mushrooms.
• 3 cook, stirring occasionally, for 5 minutes or until mushrooms begin to brown.
• 4 increase heat to high and stir in thyme, salt and pepper.
• 5 stir in cream, stock and wine. when mixture boils, reduce heat and simmer for 1 minute. add hot drained pasta and toss.
• 6 garnish with chopped fresh parsley and serve immediately.

Baked Rice

Total Time: 28 mins Preparation Time: 10 mins Cook Time: 18 mins

Ingredients

• Servings: 2
• 1/2 chopped onion
• 1 cup long-grain rice
• 4 tablespoons butter
• 2 cups boiling chicken broth or 2 cups boiling salt water

Recipe

• 1 preheat the oven to 375.
• 2 saute the onion in 2 tablespoons of the butter until translucent.
• 3 add the rice and stir until well coated.
• 4 add the chicken broth or salted water, cover and bake for about 18 minutes.
• 5 gently mix in the rest of the butter and serve right away.

Burritos, Black Bean

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

Ingredients

• 3 cups black beans (amount after cooking and draining) or 3 cups no-salt-added black beans (canned, rinsed and drained)
• 3 cups cooked brown rice
• 1/4 cup water
• 1 teaspoon olive oil
• 1 onion, diced
• 2 bell peppers, diced (red, orange, or yellow)
• 1/2 teaspoon minced garlic clove
• 1 tablespoon ground cumin
• 10 cremini mushrooms or 10 button mushrooms, sliced
• 2 tomatoes, diced
• 1/2 cup salsa (no-salt-added, if you can find it)
• pepper, to taste
• hot sauce, to taste (low sodium, such as jake & amos)
• salt (optional) or tamari, to taste (optional)
• 12 lavash bread (make sure the tortillas are lard-free) or 12 wheat flour tortillas (make sure the tortillas are lard-free)

Recipe

• 1 soak beans overnight, if using dried.
• 2 cook beans, if using dried.
• 3 cook brown rice.
• 4 heat water and oil in a large saucepan.
• 5 when hot, add onion and saute until soft.
• 6 add bell pepper, garlic, and cumin and cook 2 minutes more, adding more water, if necessary to prevent sticking.
• 7 stir in beans, mushrooms, tomatoes, and salsa.
• 8 cook about 10 minutes, until mushrooms are soft.
• 9 warm the amount of lavash breads or tortillas you are using.
• 10 add rice and pepper, hot sauce, and salt or tamari (if using).
• 11 spoon onto the lavash or tortilla, allowing room for rolling into the burrito shape.
• 12 freeze any filling you won't use by the end of the week in individual portions.

Chameleon Macaroni Salad

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

Ingredients

• Servings: 6
• 2 cups uncooked elbow macaroni or 2 cups other pastas
• 8 slices bacon
• 4 tablespoons minced onions (i just give it a good sprinkle of dehydrated onion instead)
• 4 teaspoons lemon juice
• 1/2 cup peas, can be frozen
• 1 cup chopped celery
• 1/2 cup slilced green olives
• 1 cup miracle whip or 1 cup mayonnaise, whatever you like

Recipe

• 1 cook and drain macaroni.
• 2 fry and crumble bacon.
• 3 stir all ingredients together.
• 4 chill.
• 5 may need to add a little salad dressing before serving depending on how you like it.

Basic Marinara Sauce

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

Ingredients

• Servings: 4
• 28 ounces crushed tomatoes
• 2 -3 garlic cloves, minced
• 1/2 small onion, diced (optional)
• 1 ounce dry red wine (not cooking wine)
• 1 teaspoon dried oregano (give or take 1/2 tsp)
• 10 -12 basil leaves, cut fine (julienned)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• olive oil, to fry garlic and onion

Recipe

• 1 on low light, put tomatoes in saucepan.
• 2 in a frying pan, fry garlic in extra virgin olive oil, just enought to coat the pan. once they start to sizzle, add to tomatoes and stir. if using the onion, saute in olive oil as well and add to tomotoes and stir.
• 3 add wine to frying pan and scrape pan with a wood spoon. once wine starts to boil, about 30 seconds, add to tomatoes and stir.(be careful, do this on a low light or shut the gas off).
• 4 once the gravy starts to bubble, add and stir oregano, then the basil, then season with salt and pepper.
• 5 simmer on low light for about 45 minutes, stirring frequently.
• 6 the sky is the limit, serve over any pasta you wish. can be used in lasagnas and parmigianas too.leftovers can be frozen for up to 3 weeks.

Creamy Orzo Risotto

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 1/2 cups orzo pasta
• 2 tablespoons butter
• 2 tablespoons garlic, finely chopped
• 2 tablespoons onions, finely chopped
• 3/4 cup dry wine
• 1 cup 35% cream
• 2 tablespoons chives, finely choped
• 1/2 cup old cheddar cheese, shredded
• 2 ounces blue cheese, crumbled
• salt and pepper
• 1/4 cup pine nuts, toasted

Recipe

• 1 in large pot of boiling lightly salted water, cook orzo for about 8 minutes or just until tender but still firm. drain and rinse under cold water; drain and set aside.
• 2 meanwhile, in a large skillet, melt butter over medium-low heat; cook garlic and onion for 3-4 minutes or until onion is softened.
• 3 add wine and bring to a simmer; reduce heat to a medium-low and cook gently, stirring occasionally, for about 5 minutes or until slightly thickened.
• 4 add orzo to cream sauce; stirring constantly, bring to a simmer.
• 5 stir in chives and cheddar and blue cheeses. season with salt and pepper.
• 6 sprinkle with pine nuts.

Challow ( Rice)

Total Time: 1 hr 50 mins Preparation Time: 50 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 1/2 cups basmati rice
• 6 cups water
• 1 tablespoon salt
• 1/4 cooking oil
• 1 1/2 tablespoons cumin seeds, whole (to taste)
• 1 1/2 tablespoons cardamom (finely ground)

Recipe

• 1 begin rinsing the rice 1/2 hour before you are ready to start cooking it. place the rice in a large fine sieve. run under cold water, shaking the grains, until the water runs clear.
• 2 drain well and place in large bowl. fill the bowl with cold water over the level of the rice. let stand for 30 minutes.
• 3 pre-heat the oven to 350°f.
• 4 add the water to a dutch oven and sprinkle with a little of the salt. bring the water to a boil. drain the rice and add the additional water to the pot.
• 5 stir in the rice all at once and stir one time. bring back to a boil and cook about 7 minutes, or until rice is soft to the bite. drain and return to pot.
• 6 in a small bowl, dissolve the remaining salt in hot water. add the oil to the salt water and mix well. add this mixture to the rice, using a back and forth motion, until the rice is covered.
• 7 add the cumin seeds and cardamom.
• 8 using a wide, flat wooden spoon, mix by lifting a section of the rice and shaking back into the pot. repeat until the whole mixture is covered with oil and the spices have been well mixed throughout the rice.
• 9 bring the rice into a slight mound in the middle of the pot. with the spoon handle, make 4 holes around the outer edge of the mound, and one in the center. the rice needs these holes for ventilation.
• 10 place the tight fitting lid on the pot and place in oven. bake for 30 minutes. turn off the oven and let the rice sit inside the cooling oven for 20-30 minutes.
• 11 uncover and mix as you did previously, by shaking sections of the rice back into the pot until the grains are separated.

Benihana Yakisoba

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3 (4 ounce) packages yakisoba noodles, boiled per package directions
• 1 carrot
• 1/4 of a small cabbage
• 4 spring onions, roughly chopped
• 8 ounces bean sprouts
• 15 fresh shiitake mushrooms, sliced
• 2 tablespoons oil
• pickled ginger, to taste
• ao nori, to taste
• 2 tablespoons worcestershire sauce
• 2 tablespoons catsup
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce

Recipe

• 1 cut the cabbage, carrot, onion, and mushrooms into bite sizes.
• 2 heat oil in a large pan. add cabbage, carrot, onion, and mushrooms in the pan and saute in high heat. add yakisoba noodles in the pan and stir-fry 1 minute.
• 3 put 1/3 cup of water in the pan and cover it with a lid. steam the noodles for a few minutes. take the lid off and add yakisoba seasoning or sauce.
• 4 stir the noodles well and fry them for a few minutes.
• 5 sprinkle ao-nori and beni-shoga over yakisoba before serving.

Chewy Philadelphia-style Soft Pretzels

Total Time: 2 hrs 20 mins Preparation Time: 2 hrs Cook Time: 20 mins

Ingredients

• Servings: 20
• 2 cups milk
• 1/2 cup packed brown sugar
• 1/2 cup warm water
• 1 (1/4 ounce) package active dry yeast
• 6 cups all-purpose flour or 6 cups bread flour
• 3/4 teaspoon baking powder
• 1 1/2 tablespoons salt
• 1 large egg
• 1 tablespoon water

Recipe

• 1 in a saucepan, heat milk just until bubbles form around the edge; remove from the heat and stir in brown sugar. stir until dissolved then set aside. meanwhile, combine warm water and yeast. let stand for 3 minutes then add the cooled milk mixture. beat in flour until smooth. cover and set aside for 45 minutes to rise.
• 2 stir down the dough then gradually add flour, baking powder, and salt. place on a floured surface and knead for 5 minutes, or until smooth and elastic. roll into a 16' x 10-inch rectangle then cut into 1/2-inch wide strips. roll each strip into a rope and twist into large pretzels. let rise about 30 minutes.
• 3 bring a large kettle of salted water to a boil. preheat the oven to 400 degrees. lower the pretzels gently into the boiling water for about 5 seconds then remove and place 2-inches apart on a greased baking sheet.
• 4 beat egg and water and lightly brush the pretzel tops. sprinkle with coarse salt and bake at 400 degrees for 18 to 20 minutes, or until golden brown.

Creamy Mustard Pasta With Sausage Meatballs

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

Ingredients

• Servings: 4
• 400 g penne
• 1 tablespoon olive oil
• 454 g sausages
• 250 g chestnut mushrooms
• 500 g cherry tomatoes
• 3 tablespoons creme fraiche
• 1 tablespoon coarse grain mustard
• handful parsley, chopped

Recipe

• 1 cook pasta according to packet instructions.
• 2 squeeze the sausage meat out of the skins, then roll into small balls with your hands.
• 3 fry with mushrooms for 5 minutes until golden. add the tomatoes and cook for another 3 minutes on high heat until the tomatoes soften. add creme fraiche and wholegrain mustard, then heat until the sauce is hot through.
• 4 season, then stir in the parsley, drain pasta and serve.

Creamy Orzo

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

Ingredients

• Servings: 4
• 1 lb orzo pasta (rice-shaped pasta)
• 2 tablespoons olive oil
• 1 large shallot, finely chopped
• 1 garlic clove, minced
• 1 (14 1/2 ounce) can diced tomatoes, juices drained
• 1 1/4 cups whipping cream
• 1 cup frozen peas, thawed
• 3/4 cup freshly grated parmesan cheese
• salt & freshly ground black pepper

Recipe

• 1 bring a heavy large saucepan of salted water to a boil over high heat. add the orzo and cook until tender but still firm to the bite, stirring often, about 8 minutes. drain, reserving 1 cup of the cooking liquid.
• 2 meanwhile, heat the oil in a heavy large frying pan over medium heat. add the shallot and garlic, and saute until tender, about 2 minutes. add the tomatoes and cook until they are tender, about 8 minutes. stir in the cream and peas.
• 3 add the orzo and toss to coat. remove the skillet from the heat. add the parmesan to the pasta mixture and toss to coat.
• 4 stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. season the orzo with salt and pepper, and serve.

Breakfast Casserole

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

Ingredients

• 8 -10 slices bread
• 10 -12 links breakfast sausage
• 8 -10 slices bacon
• 1 large onion
• 1 green pepper
• 1/2 cup sliced mushrooms (optional)
• 1/2 cup spinach (optional)
• 2 cups cheddar cheese
• 6 eggs
• 1 1/2 cups milk
• 1 teaspoon mustard powder
• 1 teaspoon worcestershire sauce

Recipe

• 1 rip the bread into pieces (with or without crust) and place to cover the bottom of a baking dish.
• 2 cut everything into bite-size pieces.
• 3 cook the meat and spoon it over the bread.
• 4 sauté the vegetables and spoon over the meat.
• 5 for the sauce, just add egg, milk, mustard powder and worcestershire sauce together and whisk.
• 6 pour the sauce over the casserole.
• 7 frate cheese and sprinkle over the casserole.
• 8 put plastic wrap over it and place in fridge overnight, or at least for an hour or two.
• 9 in the morning, preheat oven to 350°f and bake for 45 minutes or until the cheese is golden.

Chili-cheese Rice Frittata

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

Ingredients

• Servings: 6
• 1 green pepper, chopped
• 1 red onion, chopped
• 1/2 cup sliced green onion
• 1 tablespoon butter or 1 tablespoon margarine
• 1 1/2 cups cooked rice
• 1 1/2 cups shredded cheddar cheese
• 1 medium tomato, seeded and chopped
• 1 (4 ounce) can chopped green chilies, drained
• 5 eggs
• 1/3 cup milk
• 1 -2 teaspoon worcestershire sauce
• 1/2-1 teaspoon salt
• 1/4-1/2 teaspoon hot sauce
• salsa

Recipe

• 1 in a 10-inch ovenproof skillet, melt butter.
• 2 saute green pepper and onions until tender.
• 3 remove skillet from heat and stir in rice, cheese,tomato, and chilies.
• 4 in a bowl, mix together eggs, milk, worcestershire, salt, and hot sauce.
• 5 stir into the rice mixture.
• 6 bake, uncovered, at 350 degrees for 20-25 minutes or until tests done.
• 7 cut into wedges and serve with salsa.

Creamy Mushroom Stroganoff

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

Ingredients

• Servings: 4
• 6 tablespoons unsalted butter
• 1 large shallot, thinly sliced
• 2 lbs mushrooms, thinly sliced (mixed-shiitake, oyster, cremini)
• 2 tablespoons flour
• 1 cup dry wine
• 1 cup chicken stock or 1 cup vegetable stock
• 1/2 cup sour cream
• 2 tablespoons fresh flat-leaf parsley, minced
• salt
• fresh ground pepper
• 1 lb wide egg noodles or 1 lb pappardelle pasta

Recipe

• 1 bring a large pot of water to a boil.
• 2 in a large frying pan over med-high heat, melt the butter.
• 3 add the shallot and sauté until lightly golden, 2-3 minutes.
• 4 add the mushrooms and cook, stirring, until they have softened and released most of their liquid, about 5 minutes.
• 5 add the flour and stir to incorporate.
• 6 stir in the wine and the broth and cook until the wine evaporates slightly, about 2 minutes.
• 7 remove from the heat and stir in the sour cream and the 2 tablespoons parsley.
• 8 season with salt and pepper.
• 9 add 2 tablespoons salt and the noodles to the boiling water.
• 10 cook, stirring occasionally to prevent sticking, until al dente, according to package directions.
• 11 drain, reserving about ½ cup of the cooking water.
• 12 add the pasta to the mushroom sauce and toss to combine.
• 13 warm briefly over low heat to blend the flavors.
• 14 add as much of the cooking water as needed to achieve a nice sauce consistency.
• 15 garnish with parsley and serve.

Creamy Mushroom Spaghetti

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

Ingredients

• Servings: 4
• 400 g spaghetti
• 6 slices vegetarian bacon
• 250 g chestnut mushrooms or 250 g button mushrooms, sliced
• 200 g baby spinach
• 100 g gorgonzola or 100 g creamy blue cheese

Recipe

• 1 cook the spaghetti according to pack instructions.
• 2 fry the bacon until crispy and add the mushrooms. fry for 3 minutes.
• 3 drain the pasta and add to the bacon/mushroom mix.
• 4 add the spinach and crumble in the cheese. toss over a low heat until the spinach has wilted and the cheese has melted.

Basic Protein Bread

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

Ingredients

• 3 eggs, separated and room temperature
• 2 tablespoons sour cream
• 2 tablespoons butter, melted
• 1/2 cup soya powder
• 1 tablespoon baking powder

Recipe

• 1 preheat oven to 350.
• 2 combine egg yolks with all other ingredients. mix well. beat egg whites until stiff and fold into mixture. put into buttered bread pan and bake at 350 for 50 minutes or until golden.
• 3 store in refrigerator.

Avocado Rice

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

Ingredients

• Servings: 4
• 1 cup basmati rice or 1 cup jasmine rice
• 1/4 cup shredded coconut
• 1 teaspoon gourmet mustard (squeezable won't do!)
• 1 medium avocado
• 1/2 teaspoon chili powder or 1/2 teaspoon cayenne pepper

Recipe

• 1 rinse rice, add coconut, and cook rice according to package directions.
• 2 let cool a couple of minutes when done.
• 3 seed& peel avocado, dice it up, and add to rice.
• 4 add mustard and chili powder.
• 5 stir well and serve.

Benihana Style Fried Rice

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 2 ounces cooked chicken
• 8 ounces steamed rice
• 2 eggs
• 1 teaspoon onion, chopped
• 2/3 teaspoon carrot, chopped
• 2/3 teaspoon green onion, chopped
• 1/2 teaspoon sesame seeds
• 4 tablespoons butter
• 1 teaspoon oil
• 2 teaspoons soy sauce
• 6 pinches pepper
• 6 pinches salt (optional)

Recipe

• 1 scramble eggs and chop after cooking.
• 2 saute chopped onion, green onion and carrots until done and mix with chopped scrambled egg and chicken.
• 3 break off chunks of steamed rice and mix with vegetable, egg and chicken.
• 4 add sesame seed and salt and pepper, stirring well.
• 5 add butter and soy sauce into the mixture, stirring well until done.

Creamy Mushroom-rice Casserole

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

Ingredients

• Servings: 4
• 1/3 cup butter
• 1 small onion, finely chopped
• 1 -2 tablespoon fresh minced garlic
• 1 pinch cayenne pepper
• 1/2 teaspoon dried thyme (rubbed between fingers to release flavor)
• 1/4 cup all-purpose flour
• 1 2/3 cups half-and-half cream or 1 2/3 cups evaporated milk
• 1 1/2 cups canned low sodium chicken broth
• 1 (10 ounce) can cream of mushroom soup, undiluted
• 1/3 cup grated parmesan cheese
• 3 cups cooked rice (use or brown)
• 1 (10 ounce) can sliced mushrooms, well drained (can use two cans)
• 1 green bell pepper, seeded and finely chopped
• 1/2-1 teaspoon fresh ground black pepper (or to taste)
• 1/2 teaspoon seasoning salt (optional or to taste)
• 1/3-1/2 cup grated parmesan cheese

Recipe

• 1 set oven to 350°f.
• 2 butter a 3-quart casserole dish.
• 3 in a large bowl combine the cooked rice, mushrooms and bell pepper; set aside.
• 4 in a saucepan heat butter over medium heat; add in onion and sauté for about 3 minutes or until softened.
• 5 add in garlic, cayenne and thyme; cook stirring for 2 minutes.
• 6 add in flour and stir for about 2 minutes.
• 7 slowly add in cream and chicken broth; bring to a boil stirring constantly until thickened and bubbly.
• 8 add in mushroom soup and 1/3 cup parmesan cheese; mix until completely combined.
• 9 season with black pepper and salt.
• 10 pour over the rice and toss to coat.
• 11 transfer the mixture to prepared casserole dish.
• 12 sprinkle top with about 1/2 cup grated parmesan cheese.
• 13 bake uncovered for about 30 minutes or until bubbly and hot.

Baked Rice And Chicken

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 cup uncooked rice
• 1 cup tomato
• 1 medium onion
• 1 quart boiling water
• 5 tablespoons sugar
• 2 teaspoons salt
• 3/4 lb cheese (your choice)
• 3 -4 boneless skinless chicken breasts

Recipe

• 1 boil rice in water with tomatoes,onion,salt and sugar.
• 2 when rice is soft,place a layer of the mixture in a greased baking dish.
• 3 then add a layer of diced cheese.
• 4 add more of the rice mixture and top with cheese.

Chicken In Spaghetti Au Gratin

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 (7 ounce) package long spaghetti
• 1 cup american cheese, shredded
• 1 (4 ounce) can mushrooms, drained
• 1 1/2 cups cooked chicken, cubed
• 1 (10 3/4 ounce) can 98% fat-free cream of chicken soup
• 1/3 cup milk
• 1 cup cooked peas (for color) (optional) or 1 cup shredded carrots (for color) (optional) or 1 cup pimiento (for color) (optional)
• 1 tablespoon butter (optional)

Recipe

• 1 cook spaghetti according to package.
• 2 combine soup, milk, chicken and mushrooms in sauce pan; heat to boiling.
• 3 add cheese and allow to melt.
• 4 add peas, carrots, or pimentos if desired.
• 5 serve on hot, buttered spaghetti.

Cinnamon Toast Ice Cream (gourmet Magazine)

Total Time: 44 mins Preparation Time: 40 mins Cook Time: 4 mins

Ingredients

• Servings: 8
• 2 cups whole milk
• 2 (3 inch) cinnamon sticks
• 5 slices firm sandwich bread
• 1/4 cup unsalted butter, melted (1/2 stick)
• 2 tablespoons packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 6 large egg yolks
• 1/2 cup granulated sugar
• 1/4 teaspoon molasses
• 1 cup heavy cream

Recipe

• 1 bring milk and cinnamon sticks to a boil in a 2-quart heavy saucepan, then remove from heat and let steep, covered, 30 minutes.
• 2 while milk steeps, put oven racks in upper and lower thirds of oven and preheat oven to 300°f
• 3 cut 3 slices bread into 1/4-inch cubes and transfer to a bowl. quarter remaining 2 slices and pulse in a food processor to make bread crumbs. whisk together butter, brown sugar, and ground cinnamon in another bowl. drizzle 3 tablespoons butter mixture over bread cubes and stir to lightly coat. spread in 1 layer in a shallow baking pan. add bread crumbs to remaining butter mixture and stir to evenly coat. spread crumbs evenly in another shallow baking pan.
• 4 bake bread cubes and crumbs, stirring occasionally and switching position of pans halfway through baking, until golden brown and crisp, about 25 minutes total. cool in pans on racks, then transfer bread crumbs to a bowl.
• 5 return milk to a boil, then pour over bread crumbs and let stand 10 minutes. pour milk through a fine-mesh sieve into saucepan, pressing hard on solids, then discarding them.
• 6 whisk together yolks, granulated sugar, molasses, and a pinch of salt in a bowl. return milk mixture to a boil and add half to yolk mixture in a slow stream, whisking until combined well. add yolk mixture in a slow stream to milk in saucepan, whisking, then cook over low heat, stirring constantly, until mixture is thickened and thermometer registers 170 to 175°f (do not let boil).
• 7 remove from heat and immediately stir in cream, then pour custard through fine-mesh sieve into a metal bowl. quick-chill custard by setting bowl into a larger bowl of ice and cold water and stirring occasionally until cold, about 15 minutes. freeze custard in ice cream maker until almost firm. fold bread cubes into ice cream, then transfer to an airtight container and put in freezer to harden, at least 2 hours. though the toast is crunchiest the first 2 days after it's made, the ice cream keeps 1 week.

Chicken In Sweet And Hot Pepper Sauce

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

Ingredients

• Servings: 4
• 2 -3 sweet red peppers, seeded and roughly chopped (approx â¾ -1 lb)
• 2 -3 cloves garlic, peeled
• 3 tablespoons slivered almonds or 3 tablespoons ground almonds
• 1 -2 red chili pepper, roughly chopped,seeds removed
• 1/4 teaspoon cayenne pepper
• 1 medium onion, roughly chopped
• 1/2 cup chicken stock
• 1/2 cup evaporated milk
• 1 1/2 lbs chicken breasts or 1 1/2 lbs boneless chicken thighs, thinly sliced
• 5 tablespoons olive oil
• 1 medium zucchini, finely cubed
• salt and pepper
• 1/2 cup torn basil leaves
• 3 tablespoons toasted pine nuts
• 12 ounces penne pasta
• freshly grated parmesan cheese, to serve (optional)

Recipe

• 1 put the first 6 ingredients in your blender or food processor and process into a paste/pulp.
• 2 heat the oil in a large frying pan or dutch oven, when hot enough pour the pepper paste in and on a medium high heat fry for 10 minutes.
• 3 add the milk and chicken stock.
• 4 then add the chicken and stir, add the zucchini a few minutes later.
• 5 bring to the boil, lower the heat, cover and simmer for 10- 15 minutes or until the chicken is tender.
• 6 in the meantime cook the pasta according package instructions, drain when cooked, and put in a large warm dish.
• 7 check the seasoning of the chicken dish, if you find the sauce too thick you can add some more chicken stock, it depends how much moisture the zucchini will release, add half of the basil, mix and put half of the chicken on top of the pasta, mix, then pour over the remaining.
• 8 sprinkle the rest of the basil on top together with the pine nuts.
• 9 serve.

Basic Risotto

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 1 cup arborio rice
• 2 1/2 cups chicken stock
• 1/2 cup wine
• 1 large onion
• 1 tablespoon butter
• 1 tablespoon fresh mint
• 1/4 cup heavy cream
• 1/3 cup parmesan cheese
• 1 teaspoon sea salt
• 1 teaspoon fresh cracked pepper

Recipe

• 1 melt the butter in a medium sauce pot. add the onion, which has been finely chopped (i generally puree the onion in the food processor ahead of time). cook until most of the water from the onion has evaporated (about 5 minute).
• 2 add the arborio rice, the wine and 1/2 cup of the chicken stock. cook until most of the liquid is absorbed. continue to add the remainder of the stock in 1/2 cup inrements as the previously added stock is absorbed. before adding the last 1/2 cup of stock, add the mint, finely chopped (optional).
• 3 when all of the stock has been added and mostly absorbed, add the cream and parmesean cheese. add salt and pepper to your personal taste.

Breakfast Casserole

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

Ingredients

• Servings: 6
• 6 beaten eggs
• 2 2/3 cups evaporated milk
• 1 tablespoon brown sugar
• 1/2 teaspoon paprika
• 1 tablespoon minced onion
• 1/2 teaspoon dry mustard
• 2 teaspoons worcestershire sauce
• 1/4 teaspoon pepper
• 1/2 teaspoon red pepper
• 1/2 teaspoon salt
• 8 ounces grated cheddar cheese
• 1 lb hot sausage
• 1 lb mild sausage
• 8 slices bread, crust removed

Recipe

• 1 cook & drain sausages.
• 2 mix all ingredients, except sausage, bread, & cheese.
• 3 butter a 3-quart casserole dish & layer bread, sausage, & 1 1/2 cups cheese in dish.
• 4 cover with liquid mixture.
• 5 top with remaining cheese.
• 6 refrigerate overnight.
• 7 take out 1 hour prior to cooking.
• 8 bake 1 hour at 350°f.
• 9 let stand 15 minutes before serving.

Cinnamon Tea Cakes

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

Ingredients

• 1/2 cup butter (1 stick) or 1/2 cup margarine, softened (1 stick)
• 1/2 cup crisco shortening
• 1 3/4 cups sugar
• 1 tablespoon vanilla
• 3 eggs
• 2 teaspoons cinnamon
• 4 cups self-rising flour, sifted

Recipe

• 1 preheat oven to 350°f.
• 2 in a large mixing bowl, with electric mixer at medium speed, beat together butter and shortening until light and fluffy (30 seconds).
• 3 add sugar and cream together until very light.
• 4 add vanilla, scraping down sides of bowl as needed.
• 5 add eggs one at a time, beating well after each egg.
• 6 gradually fold in flour until a soft, workable dough forms (increase or decrease the amount of flour as necessary).
• 7 shape into balls and place on cookie sheets.
• 8 dip the bottom of a flat bottomed glass in sugar and use it to mash down the balls of dough.
• 9 bake in preheated oven until done (8-9 minutes).
• 10 immediately remove from pan to cool.

Creamy Mushroom Chicken And Pasta

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

Ingredients

• Servings: 4
• 1 (14 ounce) package pasta
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 lb button mushrooms, cleaned and sliced
• 1 cup heavy cream
• 1/2 rotisserie-cooked chicken, shredded
• 1 (10 ounce) box frozen peas, thawed
• 1/2 cup shredded parmigiano-reggiano cheese, plus more for serving
• 4 tablespoons chopped fresh flat-leaf parsley

Recipe

• 1 cook pasta according to package directions.
• 2 meanwhile, in a large nonstick skillet, melt butter with oil over medium-high heat.
• 3 add mushrooms, reduce heat to medium and sauté until softened and just starting to brown, 8 to 10 minutes.
• 4 add cream and simmer over high heat until reduced slightly, about 1 minute.
• 5 stir in chicken, peas and cheese.
• 6 remove from heat; salt and pepper to taste.
• 7 toss with pasta and 2 tablespoons parsley.
• 8 transfer to a large serving bowl and sprinkle with remaining 2 tablespoons parsley.
• 9 serve with additional cheese on the side.