beef tenderloin asturias

Ingredients

• Servings: 4
• 1/4 cup olive oil
• 4 (6 ounce) beef tenderloin steaks
• salt and pepper to taste
• 1 small onion, minced
• 1 tablespoon paprika
• 1/4 cup dry white
• 1/2 cup beef broth
• 4 ounces spanish blue cheese, such as cabrales or valdeon
• 2 tablespoons chopped parsley

Recipe

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


• heat olive oil in a large skillet over medium-high heat until smoking. season steaks to taste with salt and pepper, then sear on both sides in hot oil. reduce heat to medium and continue cooking until steaks reach desired doneness, about 6 minutes for medium-rare. remove steaks from skillet and keep warm.
• stir in minced onion and cook until softened and translucent, about 5 minutes. season with paprika and cook for an additional minute. increase heat to medium-high, then pour in . simmer until the has reduced by half, then add the beef broth, return to a simmer, and cook for 2 minutes. stir in the crumbled blue cheese until just melted.
• to serve, pour the sauce over the steaks and sprinkle with chopped parsley.

Jenny's Lime Glazed Chicken

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breast halves
• 2 tablespoons vegetable oil
• 2 limes
• 2 cups mayonnaise
• 12 tablespoons grated parmesan cheese

Recipe

• preheat oven to 400 degrees f (200 degrees c).
• spread oil over the bottom and sides of a 9x13 inch baking dish. add chicken and turn to coat. squeeze limes over chicken. in a small bowl combine the mayonnaise and cheese; mix together and spread mixture over chicken. bake in the preheated oven for about 20 minutes or until juices run clear.

I Dream Of Spinach

Ingredients

• Servings: 8
• 1/2 pound bacon, chopped
• 1/4 cup reserved bacon drippings
• 2 cups fresh asparagus, cut into 1-inch pieces
• 1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
• 3 cloves garlic, chopped (optional)
• 2 tablespoons lemon zest
• 2 cups alfredo sauce
• 1 (16 ounce) package uncooked rotini pasta
• 1/2 cup grated parmesan cheese

Recipe

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


• place bacon in a large skillet and cook over medium-high heat, stirring often, until evenly browned, about 10 minutes. remove bacon with a slotted spoon and drain on a paper towel-lined plate. reserve 1/4 cup of bacon drippings in the skillet.
• place asparagus, spinach, and garlic into the skillet with the bacon drippings; cook and stir over medium heat until the asparagus is tender, 8 to 10 minutes.
• sprinkle in lemon zest and toss to combine; thoroughly mix in bacon and alfredo sauce. reduce heat to medium-low and bring sauce to a simmer.
• fill a large pot with lightly salted water and bring to a rolling boil. stir in rotini and return to a boil. cook uncovered, stirring occasionally, until the pasta has cooked through but is still slightly firm, about 8 minutes. drain well.
• transfer the rotini to a serving bowl and top with alfredo sauce mixture.
• sprinkle with parmesan cheese to serve.

Swiss Enchiladas

Ingredients

• Servings: 6
• 2 cups chopped, cooked chicken
• 1/2 (4 ounce) can chopped green chilies
• 1 (7 ounce) can prepared green chile salsa
• 1/2 teaspoon salt
• 2 cups whipping cream
• oil for frying
• 12 corn tortillas
• 1 1/2 cups shredded monterey jack cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a bowl, mix together chicken, chilies, and salsa.
• in a wide, shallow dish stir together salt and whipping cream.
• heat oil in a large, heavy skillet over medium-high heat. fry each tortilla for a few seconds, until it blisters, and immediately dip into cream and salt.
• fill fried tortillas with chicken mixture. roll and place flap side down in a baking dish. pour remaining cream over tortillas, and sprinkle with cheese.
• bake, uncovered, in a preheated oven until cheese has melted, about 15 to 20 minutes.

light lemon pesto pasta

Ingredients

• Servings: 6
• 1 (16 ounce) package spaghetti
• 4 ounces pecorino-romano cheese, cut into cubes
• 6 cloves garlic
• 2 cups loosely packed baby spinach leaves
• 1 cup firmly packed basil leaves
• 1/2 cup chopped walnuts
• 1/4 cup lemon juice
• 1/4 teaspoon lemon zest
• 1/4 teaspoon salt
• 2 tablespoons olive oil

Recipe

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


• bring a large pot of lightly salted water to a boil. cook spaghetti at a boil until cooked through but firm to the bite, about 12 minutes; drain. transfer spaghetti to a large bowl.
• put cubed romano cheese in the bowl of a food processor; process until coarsely grated, about 30 seconds. put garlic into the food processor and process until the cheese and garlic are combined. add spinach, basil, walnuts, lemon juice, lemon zest, and salt; process until the mixture comes together into a thick paste. scrape down the sides of the bowl with a spatula.
• with food processor running, drizzle olive oil into the mixture. continue processing until the oil is integrated smoothly.
• pour sauce over spaghetti and toss to coat.

Lyn's Chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 2 cups sliced fresh mushrooms
• 1 teaspoon coarse ground black pepper
• 1 1/2 cups shredded cheddar cheese

Recipe

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


• preheat oven broiler to 375 degrees f (190 degrees c). line a broiler pan with aluminum foil. place chicken on the broiling pan.
• broil chicken breasts in preheated oven for 25 to 35 minutes or until they are cooked through and the juices run clear.
• meanwhile, place mushrooms in a medium skillet, season with salt and pepper to taste, cover skillet and cook over high heat until the juices run. once that happens, lower heat, remove cover and carry on cooking until liquid has evaporated. add mushrooms to chicken and sprinkle shredded cheese on top.
• broil for about 8 to 10 minutes, until the cheese is golden and bubbly.

turkey avocado panini

Ingredients

• Servings: 2
• 1/2 ripe avocado
• 1/4 cup mayonnaise
• 2 ciabatta rolls
• 1 tablespoon olive oil, divided
• 2 slices provolone cheese
• 1 cup whole fresh spinach leaves, divided
• 1/4 pound thinly sliced mesquite smoked turkey breast
• 2 roasted red peppers, sliced into strips

Recipe

Preparation Time: 17 mins Cook Time: 8 mins Ready Time: 25 mins


• mash the avocado and the mayonnaise together in a bowl until thoroughly mixed.
• preheat a panini sandwich press.
• to make the sandwiches, split the ciabatta rolls in half the flat way, and brush the bottom of each roll with olive oil. place the bottoms of the rolls the panini press, olive oil side down. place a provolone cheese slice, half the spinach leaves, half the sliced turkey breast, and a sliced roasted red pepper on each sandwich. spread half of the avocado mixture on the cut surface of each top, and place the top of the roll on the sandwich. brush the top of the roll with olive oil.
• close the panini press and cook until the bun is toasted and crisp, with golden brown grill marks, and the cheese has melted, about 5 to 8 minutes.

Eggy Cheesy Confusion Casserole

Ingredients

• Servings: 6
• cooking spray
• 1 (20 ounce) package frozen diced potatoes (such as simply potatoes®), thawed and drained
• 1/2 teaspoon ground black pepper
• 6 eggs
• 1 cup shredded italian cheese blend
• 1/2 onion, diced
• 1/2 cup pico de gallo salsa, drained
• 1/2 teaspoon ground black pepper
• 1 teaspoon greek seasoning
• 1/2 teaspoon cayenne pepper

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). spray a 2-quart baking dish with cooking spray.
• spread potatoes into the prepared baking dish; sprinkle with 1/2 teaspoon black pepper.
• mix eggs, italian cheese blend, onion, pico de gallo, 1/2 teaspoon black pepper, greek seasoning, and cayenne pepper together in a bowl; pour over potatoes.
• bake casserole in the preheated oven until lightly browned and eggs are set, about 40 minutes.

Marcia's Company Casserole

Ingredients

• Servings: 8
• 1 (8 ounce) package egg noodles
• 1 tablespoon margarine
• 1 pound ground beef chuck
• 2 (8 ounce) cans tomato sauce
• 1 cup cottage cheese
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup sour cream
• 1/3 cup chopped green onions
• 1 tablespoon finely chopped green bell pepper
• 2 tablespoons margarine, melted

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 2 quart casserole dish. 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.
• heat 1 tablespoon margarine in a large heavy skillet over medium-high heat. cook ground beef until evenly brown. stir in tomato sauce; remove from heat. in a medium bowl, combine cottage cheese, cream cheese, sour cream, green onion and green pepper.
• spread 1/2 the cooked noodles in the casserole dish. cover with cheese mixture, then the remaining noodles. pour melted margarine over the noodles. spoon meat sauce on top and spread to cover noodles.
• bake in preheated oven for 30 minutes.

Crab And Cheddar Quiche

Ingredients

• Servings: 1
• 1 (9 inch) unbaked pie crust
• 3 eggs
• 1/2 cup mayonnaise
• 1/2 cup whole milk
• 2 tablespoons all-purpose flour
• 1 teaspoon seafood seasoning (such as old bay®)
• 1 cup shredded cheddar cheese
• 1/2 cup chopped fresh parsley
• 1 cup crabmeat
• 1 pinch seafood seasoning (such as old bay®), or to taste

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• beat eggs, mayonnaise, milk, flour, and 1 teaspoon seafood seasoning in a bowl until smooth and creamy; stir cheddar cheese and parsley into egg mixture. gently fold crabmeat into the filling.
• pour crabmeat filling into the pie crust. sprinkle a pinch of seafood seasoning over the quiche.
• bake in the preheated oven until a knife inserted into the center of the quiche comes out clean and the top is lightly browned, 40 to 45 minutes.

frittata with leftover greens

Ingredients

• Servings: 1
• 5 large eggs
• 2 large egg whites
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 cup chopped red onion
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup grape tomatoes, halved
• 1 cup cooked swiss chard (thawed if frozen)
• 1/4 cup grated parmesan cheese

Recipe

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


• preheat the oven's broiler and set the oven rack in the upper third of the oven. beat the eggs and egg whites in a mixing bowl until smooth. whisk in the parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper until evenly blended; set aside.
• heat the olive oil in a 10-inch cast-iron skillet over medium heat. stir in the onion, and season with 1/4 teaspoon salt, and 1/4 teaspoon pepper. cook and stir until the onion softens and turns translucent, about 5 minutes. stir in the tomatoes, and cook an additional minute. add the cooked swiss chard; cook and stir until the swiss chard is hot. pour in the egg mixture, cover, and cook until the edges of the egg have set, about 5 minutes.
• uncover the frittata, and sprinkle with parmesan cheese. broil in the preheated oven until the cheese is golden brown and the center of the frittata has set, about 2 minutes. remove from the oven, and let stand 3 minutes before serving.

rustica

Ingredients

• Servings: 1
• 3/4 cup rotini pasta
• 1 clove garlic, minced
• 2 teaspoons olive oil
• 2 tablespoons chopped fresh parsley
• salt and ground black pepper to taste
• 1/4 cup grated parmesan cheese

Recipe

Preparation Time: 10 mins Cook Time: 8 mins Ready Time: 18 mins


• bring a large pot of lightly salted water to a boil; add the rotini and cook until al dente, 8 to 10 minutes; drain.
• heat the oil in a skillet over medium heat. cook the garlic in the hot oil until it begins to brown, 3 to 5 minutes; stir in the parsley and cook another 30 seconds; remove from heat immediately and spoon over the drained pasta; season with salt and pepper. top with parmesan cheese.

Ham And Asparagus Brunch Bake

Ingredients

• Servings: 1
• 3 cups biscuit baking mix (such as bisquick®)
• 1 teaspoon dried tarragon
• 1 teaspoon dry mustard powder
• 1/2 teaspoon ground black pepper
• 2 eggs
• 1 1/2 cups milk
• 2 pounds fresh asparagus, tough ends trimmed
• 1 cup cubed fully-cooked black forest ham
• 1 onion, diced
• 1 cup parmesan cheese, divided

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• grease a 9x13-inch baking dish.
• combine baking mix, tarragon, dry mustard, and black pepper in a bowl.
• whisk eggs and milk together in a separate bowl; pour the egg mixture into the baking mix and seasonings, and whisk until smooth.
• pour half the batter into the bottom of the prepared baking dish.
• arrange half the asparagus spears over the batter.
• top asparagus spears with ham and onion; sprinkle on 1/2 cup of parmesan cheese.
• pour the remaining batter over the parmesan cheese, and arrange the remaining asparagus spears on top. sprinkle casserole with remaining 1/2 cup parmesan cheese.
• bake in the preheated oven until the casserole is golden brown and a toothpick inserted into the center comes out clean, 35 to 40 minutes.

brussels sprouts pizza

Ingredients

• Servings: 4
• 1 teaspoon extra-virgin olive oil
• 9 slices pancetta
• 5 teaspoons extra-virgin olive oil
• 2 cloves garlic, minced
• 6 brussels sprouts, trimmed and thinly sliced
• 1 (8 ounce) package shredded mozzarella cheese
• 1/2 teaspoon fennel seed
• 1 12-inch pizza crust

Recipe

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


• preheat oven to 475 degrees f (245 degrees c).
• heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir pancetta until fat has been released, 3 to 5 minutes. transfer pancetta to a paper towel-lined plate.
• pour remaining 5 teaspoons olive oil into the same skillet; cook and stir garlic until fragrant, about 20 seconds. add brussels sprouts to garlic; cook, stirring constantly, until sprouts begin to brown, 5 to 10 minutes. transfer sprouts and garlic to a bowl and crumble cooled pancetta over the mixture. add mozzarella cheese and fennel seed; toss to coat. place pizza crust a baking sheet and spread brussels sprouts mixture atop pizza crust.
• bake in the preheated oven until cheese is melted and bubbling, about 10 minutes.

Papaya Passion Smoothie

Ingredients

• Servings: 6
• 2 cups papaya - peeled, seeded and cubed
• 2 cups milk
• 1/4 cup white sugar
• 1/4 cup sweetened condensed milk
• 1 cup vanilla yogurt
• 2 tablespoons cream cheese
• 2 cups ice

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place papaya, milk, sugar, condensed milk, yogurt, cream cheese, and ice in a blender. blend until smooth. serve immediately.

pesto tofu pasta

Ingredients

• Servings: 8
• 1 pound tri-colored spiral pasta
• 1/4 cup olive oil
• 2 cups milk
• 1 (1.2 ounce) package creamy pesto sauce mix
• 2 tablespoons olive oil
• 1 (16 ounce) package firm tofu, drained and cubed
• salt and pepper to taste
• 1 pound fresh mushrooms, coarsely chopped
• 1 cup sliced black olives
• 1 tablespoon capers
• 1/4 cup grated parmesan cheese
• 1 sprig fresh basil

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 1 hr 40 mins


• bring a large pot of lightly salted water to a boil. stir in spiral pasta, and cook for 8 to 10 minutes or until al dente; drain.
• in a medium bowl, blend 1/4 cup olive oil, milk, and pesto sauce mix.
• heat 2 tablespoons olive oil in a medium skillet over medium heat. place tofu in the skillet, and season with salt and pepper. cook and stir until evenly browned. remove from heat, and drain on paper towels.
• place mushrooms into the skillet, and cook about 5 minutes. stir in the olives, capers, and 2 tablespoons parmesan cheese. mix in the tofu and pesto sauce. continue cooking about 5 minutes before serving over the rotini. top with remaining parmesan cheese and basil.

macaroni gratinee

Ingredients

• Servings: 1
• 1 tablespoon olive oil
• 2 pounds ground beef
• 1 small onion, finely chopped
• 3 cloves garlic, chopped
• 1/2 teaspoon italian seasoning
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1 (6 ounce) can tomato paste
• 1 (16 ounce) can crushed tomatoes
• 1 1/3 (16 ounce) packages elbow macaroni
• 1 pound sharp cheddar cheese, shredded
• 1/2 cup grated parmesan cheese

Recipe

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

Ready Time: 1 hr 35 mins


• heat the olive oil in a large skillet over medium-high heat, and stir in the ground beef until crumbly and no longer pink, about 5 minutes. stir in the onion, garlic, italian seasoning, cayenne pepper, and salt; continue cooking until the onion has softened and turned translucent, about 5 minutes more. drain off the excess grease, and add the tomato paste and crushed tomatoes. bring to a simmer, then reduce heat to medium-low, cover, and simmer 1 hour.
• preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.
• 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. stir the cooked macaroni into the meat sauce until combined, then spread into a 9x13 inch baking dish. sprinkle with cheddar and parmesan cheeses.
• broil in preheated oven until the cheese is bubbly and golden, about 5 minutes.

zucchini lasagna with beef and sausage

Ingredients

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

Recipe

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

Ready Time: 2 hrs 25 mins


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

Summer Pasta Toss Ii

Ingredients

• Servings: 6
• 8 ounces spaghetti
• 1/2 cup italian-style salad dressing
• 1 tablespoon olive oil
• 2 tomatoes, chopped
• 2 cups cooked and cubed chicken
• 1 cup grated parmesan cheese

Recipe

• in a large pot with boiling salted water cook pasta until al dente. drain.
• in a large saucepan heat the italian dressing and olive oil together over medium heat. add drained spaghetti; toss well to coat. add chopped tomatoes, chicken or turkey, and grated parmesan cheese and toss lightly.
• serve warm.

slow cooker stuffed zucchini

Ingredients

• Servings: 4
• 2 large zucchini, trimmed and halved lengthwise
• 4 ripe tomatoes, cored
• 1/4 cup olive oil
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon crushed garlic
• 4 fresh basil leaves
• 1 teaspoon dried italian herb seasoning
• 1 teaspoon white sugar (optional)
• 3 tablespoons olive oil
• 1 onion, diced
• 1 pound bulk sweet italian sausage
• 1/4 cup grated parmesan cheese
• 1 cup grated mozzarella cheese

Recipe

Preparation Time: 30 mins Cook Time: 6 hrs 25 mins

Ready Time: 6 hrs 55 mins


• scoop out flesh from the zucchini halves, leaving shells about 1/8 inch thick. (zucchini flesh may be saved for another use.)
• place tomatoes, 1/4 cup olive oil, salt, black pepper, garlic, basil leaves, italian herb seasoning, and sugar into a food processor and pulse until blended, about 1 minute. set mixture aside.
• heat 3 tablespoons olive oil in a large skillet over medium heat; cook and stir onion until translucent, about 5 minutes. add sausage to skillet and cook, stirring often, until browned and crumbly, about 10 minutes. stir in the tomato mixture and heat until simmering; stir in parmesan cheese.
• place hollowed-out zucchini shells into the bottom of a large slow cooker, trimming them to fit if necessary. spoon the sausage mixture into the shells, cover the cooker, and cook on high until tender, about 6 hours. remove cover and spread a layer of mozzarella cheese over each stuffed zucchini. cover and cook on high until cheese has melted, about 10 more minutes.

Peter's Pasta Al' Tonno

Ingredients

• Servings: 8
• 1 pound uncooked spaghetti
• 1 teaspoon olive oil
• 2 cloves garlic, minced
• 1/2 onion, chopped
• 4 tablespoons olive oil, divided
• 2 (6 ounce) cans tuna, drained
• salt to taste
• ground black pepper to taste
• 4 tablespoons chopped fresh parsley
• 2 tablespoons grated parmesan cheese

Recipe

• in a large pot cook spaghetti pasta with a teaspoon of oil in boiling salted water until al dente. drain, leaving pasta moist.
• meanwhile, in a large skillet over medium heat saute the onions and garlic in 2 tablespoons of olive oil until soft and tender, about 3 or 4 minutes. add the two cans of tuna and let cook on medium for 6 minutes. add salt and pepper to taste, cooked pasta, and continue stirring. turn burner to high heat, add remaining 2 tablespoons of olive oil and cook for 3 or 4 minutes.
• place the pasta in large serving bowl and toss with the fresh parsley and grated parmesan cheese. serve immediately.

Polenta Pizza

Ingredients

• Servings: 2
• 1 tablespoon olive oil
• 1 spanish onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 (3.5 ounce) link hot italian sausage, sliced
• 1/4 cup sliced fresh mushrooms, or more to taste
• 1 slice prepared polenta, cut into 4x4-inch piece
• 1/4 cup spaghetti sauce, or as needed
• 1 ounce shredded mozzarella cheese

Recipe

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


• heat olive oil on a griddle or large skillet over medium heat; cook and stir onion, green bell pepper, sausage, and mushrooms until sausage is fully cooked and onions are lightly browned, 10 to 15 minutes. remove from griddle.
• place polenta on the same hot griddle; cook until warmed through, about 5 minutes per side. layer polenta with vegetable-sausage mixture, spaghetti sauce, and mozzarella cheese. cook on griddle until cheese is melted, 5 to 10 minutes.

zucchini lasagna with beef and sausage

Ingredients

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

Recipe

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

Ready Time: 2 hrs 25 mins


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

Papaya Passion Smoothie

Ingredients

• Servings: 6
• 2 cups papaya - peeled, seeded and cubed
• 2 cups milk
• 1/4 cup white sugar
• 1/4 cup sweetened condensed milk
• 1 cup vanilla yogurt
• 2 tablespoons cream cheese
• 2 cups ice

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place papaya, milk, sugar, condensed milk, yogurt, cream cheese, and ice in a blender. blend until smooth. serve immediately.

slow cooker stuffed zucchini

Ingredients

• Servings: 4
• 2 large zucchini, trimmed and halved lengthwise
• 4 ripe tomatoes, cored
• 1/4 cup olive oil
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon crushed garlic
• 4 fresh basil leaves
• 1 teaspoon dried italian herb seasoning
• 1 teaspoon white sugar (optional)
• 3 tablespoons olive oil
• 1 onion, diced
• 1 pound bulk sweet italian sausage
• 1/4 cup grated parmesan cheese
• 1 cup grated mozzarella cheese

Recipe

Preparation Time: 30 mins Cook Time: 6 hrs 25 mins

Ready Time: 6 hrs 55 mins


• scoop out flesh from the zucchini halves, leaving shells about 1/8 inch thick. (zucchini flesh may be saved for another use.)
• place tomatoes, 1/4 cup olive oil, salt, black pepper, garlic, basil leaves, italian herb seasoning, and sugar into a food processor and pulse until blended, about 1 minute. set mixture aside.
• heat 3 tablespoons olive oil in a large skillet over medium heat; cook and stir onion until translucent, about 5 minutes. add sausage to skillet and cook, stirring often, until browned and crumbly, about 10 minutes. stir in the tomato mixture and heat until simmering; stir in parmesan cheese.
• place hollowed-out zucchini shells into the bottom of a large slow cooker, trimming them to fit if necessary. spoon the sausage mixture into the shells, cover the cooker, and cook on high until tender, about 6 hours. remove cover and spread a layer of mozzarella cheese over each stuffed zucchini. cover and cook on high until cheese has melted, about 10 more minutes.

Summer Pasta Toss Ii

Ingredients

• Servings: 6
• 8 ounces spaghetti
• 1/2 cup italian-style salad dressing
• 1 tablespoon olive oil
• 2 tomatoes, chopped
• 2 cups cooked and cubed chicken
• 1 cup grated parmesan cheese

Recipe

• in a large pot with boiling salted water cook pasta until al dente. drain.
• in a large saucepan heat the italian dressing and olive oil together over medium heat. add drained spaghetti; toss well to coat. add chopped tomatoes, chicken or turkey, and grated parmesan cheese and toss lightly.
• serve warm.

brussels sprouts pizza

Ingredients

• Servings: 4
• 1 teaspoon extra-virgin olive oil
• 9 slices pancetta
• 5 teaspoons extra-virgin olive oil
• 2 cloves garlic, minced
• 6 brussels sprouts, trimmed and thinly sliced
• 1 (8 ounce) package shredded mozzarella cheese
• 1/2 teaspoon fennel seed
• 1 12-inch pizza crust

Recipe

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


• preheat oven to 475 degrees f (245 degrees c).
• heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir pancetta until fat has been released, 3 to 5 minutes. transfer pancetta to a paper towel-lined plate.
• pour remaining 5 teaspoons olive oil into the same skillet; cook and stir garlic until fragrant, about 20 seconds. add brussels sprouts to garlic; cook, stirring constantly, until sprouts begin to brown, 5 to 10 minutes. transfer sprouts and garlic to a bowl and crumble cooled pancetta over the mixture. add mozzarella cheese and fennel seed; toss to coat. place pizza crust a baking sheet and spread brussels sprouts mixture atop pizza crust.
• bake in the preheated oven until cheese is melted and bubbling, about 10 minutes.

Peter's Pasta Al' Tonno

Ingredients

• Servings: 8
• 1 pound uncooked spaghetti
• 1 teaspoon olive oil
• 2 cloves garlic, minced
• 1/2 onion, chopped
• 4 tablespoons olive oil, divided
• 2 (6 ounce) cans tuna, drained
• salt to taste
• ground black pepper to taste
• 4 tablespoons chopped fresh parsley
• 2 tablespoons grated parmesan cheese

Recipe

• in a large pot cook spaghetti pasta with a teaspoon of oil in boiling salted water until al dente. drain, leaving pasta moist.
• meanwhile, in a large skillet over medium heat saute the onions and garlic in 2 tablespoons of olive oil until soft and tender, about 3 or 4 minutes. add the two cans of tuna and let cook on medium for 6 minutes. add salt and pepper to taste, cooked pasta, and continue stirring. turn burner to high heat, add remaining 2 tablespoons of olive oil and cook for 3 or 4 minutes.
• place the pasta in large serving bowl and toss with the fresh parsley and grated parmesan cheese. serve immediately.

Polenta Pizza

Ingredients

• Servings: 2
• 1 tablespoon olive oil
• 1 spanish onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 (3.5 ounce) link hot italian sausage, sliced
• 1/4 cup sliced fresh mushrooms, or more to taste
• 1 slice prepared polenta, cut into 4x4-inch piece
• 1/4 cup spaghetti sauce, or as needed
• 1 ounce shredded mozzarella cheese

Recipe

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


• heat olive oil on a griddle or large skillet over medium heat; cook and stir onion, green bell pepper, sausage, and mushrooms until sausage is fully cooked and onions are lightly browned, 10 to 15 minutes. remove from griddle.
• place polenta on the same hot griddle; cook until warmed through, about 5 minutes per side. layer polenta with vegetable-sausage mixture, spaghetti sauce, and mozzarella cheese. cook on griddle until cheese is melted, 5 to 10 minutes.

pesto tofu pasta

Ingredients

• Servings: 8
• 1 pound tri-colored spiral pasta
• 1/4 cup olive oil
• 2 cups milk
• 1 (1.2 ounce) package creamy pesto sauce mix
• 2 tablespoons olive oil
• 1 (16 ounce) package firm tofu, drained and cubed
• salt and pepper to taste
• 1 pound fresh mushrooms, coarsely chopped
• 1 cup sliced black olives
• 1 tablespoon capers
• 1/4 cup grated parmesan cheese
• 1 sprig fresh basil

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 1 hr 40 mins


• bring a large pot of lightly salted water to a boil. stir in spiral pasta, and cook for 8 to 10 minutes or until al dente; drain.
• in a medium bowl, blend 1/4 cup olive oil, milk, and pesto sauce mix.
• heat 2 tablespoons olive oil in a medium skillet over medium heat. place tofu in the skillet, and season with salt and pepper. cook and stir until evenly browned. remove from heat, and drain on paper towels.
• place mushrooms into the skillet, and cook about 5 minutes. stir in the olives, capers, and 2 tablespoons parmesan cheese. mix in the tofu and pesto sauce. continue cooking about 5 minutes before serving over the rotini. top with remaining parmesan cheese and basil.

pasta puttanesca

Ingredients

• Servings: 4
• 1 (12 ounce) package dried penne pasta
• 3 tablespoons olive oil
• 1 1/2 pounds skinless, boneless chicken breast halves - cubed
• 1 cup all-purpose flour
• salt and pepper to taste
• 2 lemons
• 1/2 cup capers
• 40 kalamata olives, pitted and chopped
• 1/2 teaspoon anchovy paste
• 5 roma (plum) tomatoes, diced
• 1/2 cup parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 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.
• heat oil in a skillet over medium heat. dredge chicken cubes in flour seasoned with salt and pepper, and brown in the hot oil. once the chicken is browned on all sides, squeeze the juice from one lemon over the cubes. stir in the capers, olives and anchovy paste, and cook for at least 5 minutes to mingle the flavors, and cook the chicken.
• when chicken is no longer pink, add the diced tomatoes, juice from the remaining lemon, salt, and pepper. add pasta and cheese to the pan, and cook, stirring just until heated through.

Solianka Or Russian Beef Soup

Ingredients

• Servings: 6
• 2 ounces dried mushrooms
• 3/4 cup water
• 1/2 cup unsalted butter
• 3 onions, chopped
• 1 cup cooked diced veal
• 1 cup diced ham
• 1/4 pound kielbasa sausage, cut into 1 inch pieces
• 2 quarts beef stock
• 3 bay leaves
• 10 black peppercorns
• 2 dill pickles, diced
• 2 tablespoons capers
• 12 marinated mushrooms
• 1 (28 ounce) can italian-style whole peeled tomatoes
• 2 tablespoons tomato paste
• 1 1/2 tablespoons all-purpose flour
• 12 kalamata olives
• 1/3 cup chopped fresh dill weed
• 1/4 teaspoon dried marjoram
• 3 cloves garlic, minced
• 1/4 cup dill pickle juice
• 1 teaspoon hungarian sweet paprika
• salt to taste
• ground black pepper to taste

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• soak mushrooms in 3/4 cup water until tender, 20 to 30 minutes. set aside.
• melt half the butter and saute the onions, meats, and rehydrated mushrooms. add the stock and liquid from the mushrooms and bring to a boil. make a bouquet garni by tying the bay leaves and peppercorns tightly in cheesecloth. lower the heat and add the bouquet garni, pickles, capers, and marinated mushrooms. simmer 10-15 minutes.
• melt remaining butter in a skillet and cook the tomatoes and tomato paste for a few minutes, then add the flour and saute for another few minutes. add a cup of the soup to the skillet and stir in well, then return pan ingredients to the soup pot.
• add the olives, dill, marjoram, garlic, pickle juice, and paprika. adjust soup's seasoning with salt and pepper; simmer another 10-15 minutes.
• remove pot from heat and remove bouquet garni. adjust seasonings and serve with sour cream and lemon.

crazee's creamy seafood and pasta

Ingredients

• Servings: 4
• 2 (8 ounce) packages fresh pasta of your choice
• 1/2 cup white
• 3/4 cup milk
• 2 tablespoons sour cream
• 1/2 cup freshly grated parmesan cheese
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon olive oil
• 8 ounces medium shrimp, peeled and deveined
• 8 ounces small scallops
• 1/2 yellow bell pepper, cut into strips
• 1/2 orange bell pepper, cut into strips
• 1/8 teaspoon seasoning
• salt and pepper to taste

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 pasta and cook for 8 to 10 minutes or until al dente; drain.
• bring white and milk to a simmer in a small saucepan over medium-high heat. whisk in sour cream and parmesan cheese, reduce heat to medium-low, and simmer until thickened, about 5 minutes. remove from the heat and stir in cilantro.
• meanwhile, heat olive oil in a skillet over medium-high heat. add shrimp and scallops, and cook until the shrimp begin to firm and turn pink. stir in the yellow and orange peppers, season with seasoning, salt, and pepper; continue cooking until peppers are tender.
• to serve, place cooked pasta into a serving bowl, top with seafood mixture, and pour sauce overtop.

Mexican Casserole

Ingredients

• Servings: 8
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (4 ounce) can chopped green chile peppers, drained
• 1/4 cup milk
• 2/3 cup sour cream
• 8 (6 inch) flour tortillas
• 6 boneless chicken breast halves, cooked and cubed
• 2 cups shredded cheddar cheese

Recipe

Preparation Time: 5 mins Cook Time: 1 hr

Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl combine the cream of mushroom soup, cream of chicken soup, chile peppers, milk and sour cream; mix until well blended. place a layer of tortilla strips in the bottom of a lightly greased 9x13 inch baking dish.
• layer as follows: 1/2 of the soup mixture, 1/2 of the chicken, 1/2 of the shredded cheese. repeat until ingredients are all used, ending with a layer of shredded cheese.
• bake in the preheated oven for 45 minutes covered, then remove cover and bake an additional 15 minutes.

million-dollar spaghetti

Ingredients

• Servings: 8
• 1 (8 ounce) package spaghetti
• 1 pound lean ground beef
• 1 (16 ounce) jar spaghetti sauce
• 1/2 cup butter, sliced - divided
• 1 (8 ounce) container cottage cheese
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup sour cream
• 1 (8 ounce) package shredded sharp cheddar cheese

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• bring a large pot of lightly salted water to a boil. cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. drain.
• heat a large skillet over medium-high heat. cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. transfer to a bowl and mix spaghetti sauce into ground beef.
• place half the slices of butter into the bottom of a 9x13-inch casserole dish. spread half the spaghetti into the dish. mix cottage cheese, cream cheese, and sour cream together in a bowl; spread mixture over spaghetti. layer remaining spaghetti over creamy mixture. top with remaining pats of butter.
• pour ground beef mixture over spaghetti and spread to cover casserole.
• bake in the preheated oven for 30 minutes. spread cheddar cheese over casserole and continue baking until cheese has melted and is lightly browned, about 15 more minutes.

greek god pasta

Ingredients

• Servings: 6
• 1 (16 ounce) package whole wheat rotini pasta
• 1 (16 ounce) can peeled and diced tomatoes, drained
• 2 tablespoons chopped green bell pepper
• 1/4 cup chopped green onion
• 3 cups tomato sauce
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 cup sliced black olives
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons crumbled feta cheese

Recipe

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


• preheat the oven to 400 degrees f (200 degrees c).
• bring a large pot of lightly salted water to a boil. add rotini pasta, and cook until al dente, about 8 minutes. drain and pour into a deep casserole dish.
• stir tomatoes, green pepper, green onion, olives and tomato sauce into the pasta. season with basil and oregano and mix until evenly blended. sprinkle mozzarella and feta cheese over the top.
• bake for 30 minutes in the preheated oven, until cheese is melted and bubbly. let stand for a few minutes before serving.

reuben crescent bake

Ingredients

• Servings: 4
• 3/4 cup sauerkraut, drained and squeezed dry
• 1/3 cup thousand island salad dressing
• 1 (8 ounce) tube refrigerated crescent rolls (such as pillsbury®)
• 3/4 pound thin-sliced cooked corned beef
• 8 slices swiss cheese
• 1 beaten egg white

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat oven to 375 degrees f (190 degrees c). grease an 8x8-inch baking dish.
• mix together the sauerkraut and thousand island salad dressing in a bowl until well combined. unroll the crescent roll dough, and cut dough in half; place one half of the dough a floured work surface, and pinch the perforations of the dough closed to make 1 sheet. roll the dough sheet out to about 12 inches square, and fit the dough into the prepared baking sheet. pinch perforations closed on 2nd half of dough; roll out to about 9 inches square, and set aside.
• prebake the dough crust in the baking dish in the preheated oven until lightly browned, 8 to 10 minutes. remove from oven, and place 4 slices of cheese into the bottom of the crust; top cheese slices with the corned beef, and spread with the sauerkraut mixture. lay 4 remaining slices of swiss cheese on top of the sauerkraut mixture. lay the 2nd sheet of crescent roll dough the filled baking sheet, and press the top crust down the edges of the dish to seal. brush with beaten egg white.
• bake in the oven until the cheese is melted and the crust is golden brown, 15 to 20 minutes; let stand about 5 minutes before slicing.

lisa's lasagna

Ingredients

• Servings: 6
• 1 pound lean ground beef
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 teaspoon italian seasoning
• salt and pepper to taste
• 2 (6 ounce) cans tomato paste
• 2 1/4 cups water
• 1 pint part-skim ricotta cheese
• 1 egg
• 2 cups shredded mozzarella cheese
• 8 lasagne noodles, cooked and drained

Recipe

• brown meat with onions and bell peppers, and season to taste. add tomato paste and water. let simmer.
• in a mixing bowl, mix ricotta cheese with beaten egg. set aside.
• preheat oven to 370 degrees f (190 degrees c). butter a 9 x 13 inch baking dish.
• begin layering all ingredients beginning with a few spoonfuls of tomato sauce. follow with noodles, then ricotta mixture, and shredded mozzarella. repeat until dish is filled.
• bake at 375 degrees f (190 degrees c) about 35 to 45 minutes, until bubbly. let cool a couple of minutes before cutting.

Mad Dogs

Ingredients

• Servings: 1
• 1 hot dog
• 1 slice cheddar cheese
• 1 slice bacon

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• using a knife, make a slit along the entire length of the hot dog that's about 3/4 of the way through the hot dog. break the cheese slice into 2 pieces and stuff each piece into the slit in the dog. wrap the bacon slice around the hot dog in a spiral fashion, then secure all with a toothpick. place on a cookie sheet or baking dish.
• bake at 400 degrees f (200 degrees c) for 11 to 15 minutes, or until bacon is crisp.

Eggplant Pizzas

Ingredients

• Servings: 4
• 2 eggs
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 1 large eggplant, sliced into 1/2 inch rounds
• 1/4 cup vegetable oil
• 1 (14 ounce) can pizza sauce
• 1 1/2 cups shredded mozzarella cheese

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c).
• beat the eggs in a bowl. mix the flour, salt, pepper, and oregano in a 1 gallon resealable plastic bag. dip each eggplant slice in the egg, then drop the eggplant in the flour mixture one at a time, shaking the bag to coat the eggplant.
• heat the vegetable oil in a large, deep skillet over medium heat. place the eggplant slices in the skillet to cook, turning occasionally, until evenly browned. drain the eggplant slices on a paper towel-lined plate. arrange the eggplant in one layer on a baking sheet. spoon enough pizza sauce to cover each eggplant slice. top each eggplant with mozzarella cheese.
• bake in the preheated oven until the mozzarella cheese is melted, 5 to 10 minutes.

old-fashioned swedish glogg

Ingredients

• Servings: 7
• 5 (750 milliliter) bottles
• 1 (750 milliliter) bottle 100 proof
• 1 (750 milliliter) bottle white
• 3 whole cardamom pods, cracked
• 1 small cinnamon stick
• 4 whole cloves
• 1 (3 inch) strip of orange peel
• 1 (8 inch) square of cheesecloth
• 3/4 cup white sugar
• 1 (15 ounce) package dark raisins
• 1 (6 ounce) package blanched slivered almonds

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 1 hr 45 mins


• heat the over medium heat until just below the simmer point in a large stockpot with a lid. add bourbon and , and bring back to just below simmering. save the bottles and their caps for storing leftover glogg.
• while the and liquors are heating, place the cardamom, cinnamon stick, cloves, and orange peel the center of the square of cheesecloth. gather together the edges of the cheesecloth, and tie with kitchen twine to secure.
• when mixture is very hot but not boiling, carefully light it with a long-handled match. wearing a heatproof cooking mitt, carefully pour the sugar into the flames, and let the mixture burn for 1 minute. put the lid on the stockpot to extinguish the flames, and turn off the heat. let the mixture cool, covered, for about 10 minutes; add the cheesecloth bundle of spices and the raisins and almonds to the warm mixture and let it cool to room temperature, about 1 hour.
• strain the cooled glogg and reserve the raisins and almonds.
• to store, pour strained glogg into the bottles, recap, and keep upright in a cool dark place for up to 1 year. refrigerate the steeped raisins and almonds in a covered bowl or jar for up to 1 year.
• to serve, pour glogg into a saucepan and warm over low-medium heat until hot but not simmering, about 5 minutes. ladle 3 ounces of warmed glogg into a small coffee cup or small swedish-style glogg mug, and garnish each serving with a few reserved raisins and almonds.

taco spaghetti bake

Ingredients

• Servings: 6
• 1 (8 ounce) package spaghetti
• 1 1/2 pounds ground beef
• 1 (1 ounce) package taco seasoning
• 3/4 cup water
• 1 (15 ounce) can corn, drained
• 1 (8 ounce) jar taco sauce
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (8 ounce) container sour cream
• 2 cups shredded cheddar cheese, divided
• 1 cup tortilla chips, crushed

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a large baking dish.
• bring a large pot of lightly salted water to a boil. cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. drain and transfer pasta to prepared baking dish.
• heat a large skillet over medium-high heat. cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. stir in taco seasoning and water; simmer until thickened, about 5 minutes. add corn and taco sauce; cook and stir until heated through, about 5 minutes more.
• combine cream of chicken soup, sour cream, and 1 cup cheddar cheese in a bowl until evenly mixed. spread mixture over spaghetti. spread beef mixture over sour cream mixture and top with remaining 1 cup cheddar cheese and tortilla chips.
• bake in preheated oven until cheese is melted and bubbly, about 30 minutes. allow to cool for 5 to 10 minutes before serving.

quick taco salad

Ingredients

• Servings: 8
• 2 pounds ground beef chuck
• 2 envelopes taco seasoning mix
• 1 1/2 cups water
• 1 onion, chopped
• 2 cups green leaf lettuce, shredded
• 1 cup cherry tomatoes, halved
• 2 cups shredded cheddar/monterey jack cheese blend
• 1/2 cup chopped black olives
• 2 cups salsa
• 2 jalapeno peppers, seeded and chopped (optional)
• 1 cup sour cream
• 1 (10.5 ounce) bag corn chips (such as fritos®)

Recipe

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


• brown ground beef in a large skillet over medium heat until crumbly and no longer pink, about 10 minutes; drain excess grease. mix in taco seasoning mix and water. bring the beef mixture to a boil and cook until thickened, about 10 more minutes. transfer beef to a serving bowl.
• place chopped onion, lettuce, cherry tomatoes, cheddar cheese, black olives, salsa, jalapeno peppers, sour cream, and corn chips in individual serving bowls. allow diners to assemble their own salads from the ingredients.

xavier steak

Ingredients

• Servings: 2
• 2 (10 ounce) new york strip steaks, at least 1-inch thick
• salt and pepper to taste
• 2 tablespoons worcestershire sauce
• 6 asparagus spears, ends trimmed
• 2 tablespoons olive oil
• 8 slices swiss cheese

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 50 mins


• season the steaks with salt and pepper to taste. place into a glass dish, and drizzle with worcestershire sauce. turn the steaks, cover, and refrigerate 15 minutes. turn the steaks again, and marinate 15 minutes longer.
• preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• place the steaks on the preheated grill, close lid, and cook for 7 minutes. toss the asparagus spears with a little olive oil, and season with salt and pepper to taste. place the asparagus the grill, turn steaks over, and close lid. cook until the steaks are beginning to firm and are slightly pink in the center, and the asparagus is tender, about 7 additional minutes. turn the asparagus halfway through. top each steak with 3 asparagus spears and swiss cheese. continue cooking until the cheese has melted. remove from the grill, and let stand 5 minutes before serving.

Halibut Alyeska

Ingredients

• Servings: 1
• 1 pound halibut, cut into 3/4-inch thick slices
• 3/4 cup sour cream
• 3/4 cup mayonnaise
• 5 large fresh mushrooms, sliced
• 1 onion, sliced
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup crushed saltine crackers

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• layer half the halibut slices in a 9x13-inch baking dish. mix sour cream and mayonnaise in a small bowl until smooth; spread half the sour cream mixture over halibut. spread mushroom slices on top, followed by a layer of half the onion slices and half the cheddar cheese. repeat layers of halibut, sour cream mixture, onion, and cheddar cheese. sprinkle with saltine crackers.
• bake until crackers are browned and fish is easily flaked with a fork, 35 to 40 minutes.

Roast Beast

Ingredients

• Servings: 10
• 1 (2 pound) lamb loin roast
• 12 ounces pearl onions, peeled
• 3 cups water
• 1 cup olive oil
• 1 tablespoon lime juice
• 1 tablespoon ground black pepper
• 2 teaspoons cayenne pepper
• 2 teaspoons dried tarragon
• 1 tablespoon garlic powder
• 1 cup blue cheese dressing

Recipe

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

Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• place lamb roast in the center of a roasting pan; arrange pearl onions around the roast. pour in water, olive oil, and lime juice. evenly coat roast with black pepper, cayenne pepper, tarragon, and garlic powder. spread blue cheese dressing over entire roast.
• bake in the preheated oven until roast is no longer pink in the center, about 90 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c).
• transfer roast to a deep-sided serving dish; arrange onions around roast. scoop enough cooking liquid to coat the bottom of the serving dish. place the remaining liquid in a gravy boat.

eggplants with pesto

Ingredients

• Servings: 4
• 1/2 cup olive oil, for frying
• 2 large eggplants, halved lengthwise
• 1 pinch salt and ground black pepper to taste
• 1/4 cup fresh basil leaves
• 3 cloves garlic, minced
• 2 tablespoons pine nuts
• 2 tablespoons freshly grated parmesan cheese
• 3 tablespoons extra-virgin olive oil, for pesto

Recipe

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


• preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• heat 1/2 cup olive oil in a skillet over medium heat. while heating the oil, cut slits in a crisscross pattern in the 'meat' of the eggplant halves, being careful not to pierce the skin. this will allow the heat and oil to penetrate better. lightly season the eggplant with salt and pepper; gently lay the eggplant halves into the hot oil, skin sides facing up, and fry until golden brown, about 10 minutes. flip the eggplant halves and cook another 2 to 3 minutes. remove and allow to drain on a plate lined with paper towels.
• make the pesto by blending the basil, garlic, pine nuts, parmesan cheese, and about half of the extra-virgin olive oil in a blender on low until smooth; slowly stream the remaining extra-virgin olive oil into the mixture as it blends.
• arrange the eggplant halves in a broiler pan with the skin sides down. slather the pesto over the surface of the eggplant.
• cook the eggplants under the broiler until the pesto begins to bubble, 7 to 10 minutes.

italian hot turkey sausage and black-eyed peas

Ingredients

• Servings: 6
• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion, chopped
• 2 stalks celery, thinly sliced
• 3 cloves garlic, minced
• 2 teaspoons dried oregano
• 6 hot italian turkey sausage links, skinned and coarsely chopped
• 1 (14.5 ounce) can no-salt-added diced tomatoes
• 1 (15 ounce) can black-eyed peas, rinsed and drained
• 2 (14 ounce) cans canned low-sodium chicken broth
• 8 ounces whole wheat thin spaghetti, broken into 3-inch pieces
• 1/4 cup grated parmesan cheese

Recipe

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


• heat the olive oil in a large skillet over medium heat; cook and stir the onion and celery in the hot oil until softened, about 3 minutes. stir in the garlic and oregano, let cook for 1 more minute. push the cooked ingredients to the sides of the pan. cook sausage meat in the center of the pan until no longer pink, about 5 minutes.
• stir in the tomatoes, black-eyed peas, and chicken broth. cover the skillet and reduce heat to medium-low. let the mixture simmer until the vegetables are tender and the meat is thoroughly cooked, stirring occasionally, 18 to 20 minutes. mix in the broken spaghetti and let the mixture cook until the pasta is tender, 6 to 8 minutes. ladle into a heated serving bowl and sprinkle with parmesan cheese.

beef and rice stuffed bell peppers

Ingredients

• Servings: 6
• 6 bell peppers
• 2 1/2 cups chunky tomato sauce
• 1/2 onion, very thinly sliced
• 1 cup beef broth
• 1/4 teaspoon red pepper flakes
• 1 1/2 pounds lean ground beef
• 1 1/2 cups cooked rice
• 1/2 cup freshly shredded parmigiano-reggiano cheese
• 1/4 cup chopped fresh flat-leaf parsley
• 1/2 cup chunky tomato sauce, divided
• 4 cloves garlic, minced
• 2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh flat-leaf parsley, divided

Recipe

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

Ready Time: 1 hr 40 mins


• preheat oven to 375 degrees f (190 degrees c).
• slice the top 1/2 inch from the tops of peppers and cut out the stems from the tops. cut the core from the inside of the peppers and strip away any seeds. cut away a very thin slice of pepper from the bottoms so the peppers can stand upright. poke about 4 tiny holes in the bottoms to let juices drain out.
• pour 2 1/2 cups tomato sauce into a 9x13-inch baking dish. add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom. set prepared bell peppers upright in the dish.
• combine ground beef, cooked rice, parmigiano-reggiano cheese, 1/4 cup parsley, 2 tablespoons tomato sauce, garlic, salt, and black pepper in a large mixing bowl.
• lightly stuff peppers with meat mixture. spread 1 tablespoon remaining tomato sauce on top of each portion of stuffing; place reserved tops peppers. lay a piece of parchment paper loosely on top of peppers and cover dish tightly with foil. lay dish on a baking sheet.
• bake in preheated oven for 1 hour. peppers should be starting to soften. remove foil and parchment paper. continue to bake until meat filling is cooked through and the peppers are tender, 20 to 30 more minutes. sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.

simple tuna melts

Ingredients

• Servings: 4
• 1 (6 ounce) can tuna, drained
• 1/2 small onion, minced
• pepper to taste
• 12 slices pickled jalapeno
• 2 english muffins, split
• 4 slices cheddar cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a small bowl, combine tuna, minced onion, and black pepper. divide mixture 4 halves of english muffins. arrange 3 slices jalapenos on each muffin half. top each with a slice of cheddar cheese. place on baking sheet.
• bake in oven for 10 minutes, or until cheese begins to bubble.

blue mushroom omelet

Ingredients

• Servings: 2
• 4 eggs
• 1 tablespoon whole milk
• 4 pinches ground black pepper
• 2 pinches garlic salt, or to taste
• 2 teaspoons olive oil
• 4 cremini mushrooms, sliced
• 2 tablespoons chopped red onion
• 1 cup baby spinach, coarsely chopped
• 1/2 ounce crumbled stilton cheese
• 1/2 cup shredded part-skim mozzarella cheese

Recipe

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


• lightly whisk the eggs with the milk in a bowl to break the yolks and integrate the milk; season with 4 pinches black pepper and 2 pinches garlic salt.
• heat olive oil in a non-stick skillet over medium heat; cook and stir mushrooms and onion in hot oil until the onion softens, about 5 minutes.
• spread the mushrooms and onion into the bottom of the skillet so it forms an even layer.
• sprinkle spinach evenly across the top of the mushroom and onion layer.
• pour egg mixture over the vegetables.
• cook until the top of the egg is set, 3 to 5 minutes.
• sprinkle stilton cheese and mozzarella cheese over the cooked egg; cook until the mozzarella begins to melt, fold the omelet in half around the filling to make a half-moon.

pesto, goat cheese, and sun-dried tomatoes quiche

Ingredients

• Servings: 8
• 4 tablespoons pesto
• 1 (9 inch) unbaked pie crust
• 4 tablespoons crumbled goat cheese
• 3 eggs
• 1/2 cup half-and-half cream
• 1 tablespoon all-purpose flour
• 8 oil-packed sun-dried tomatoes, drained and cut into strips
• salt and freshly ground black pepper to taste

Recipe

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


• preheat the oven to 400 degrees f (200 degrees c). spread pesto evenly in the bottom of the pie crust. sprinkle goat cheese over pesto.
• in a large bowl, beat together eggs, half-and-half cream, and flour. season with salt and pepper. pour over goat cheese in pie crust. arrange sun-dried tomatoes on top.
• bake in preheated oven for 30 minutes, or until done.

crab and shrimp delight

Ingredients

• Servings: 6
• 1/2 pound fresh crab meat
• 1/2 pound cooked salad shrimp
• 1 (10.75 ounce) can condensed cream of shrimp soup
• 1 cup mayonnaise
• 1 cup milk
• 1 (8 ounce) package angel hair pasta
• 8 ounces sharp cheddar cheese, shredded
• 1 (6 ounce) can french-fried onions

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, combine the soup, milk, and mayonnaise. stir until smooth. stir in the crabmeat, shrimp and uncooked noodles.
• spoon into an ungreased 9x12 inch baking dish. sprinkle top with cheese. bake, covered, in the preheated oven for 35 minutes. uncover and sprinkle onion rings over the top. return to oven and bake for 10 minutes.

Tofu And Rice Stuffed Peppers

Ingredients

• Servings: 4
• 1 cup uncooked brown rice
• 2 cups water
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 (12 ounce) package extra-firm tofu, drained and diced
• 1 3/4 cups marinara sauce, divided
• salt to taste
• ground black pepper to taste
• 2 red bell peppers, halved and seeded
• 2 orange bell peppers, halved and seeded
• 2 cups shredded mozzarella cheese
• 8 slices tomato

Recipe

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

Ready Time: 1 hr 35 mins


• place rice and water in a pot and bring to a boil. cover, reduce heat to low, and simmer 45 minutes, or until tender.
• heat the olive oil in a skillet over medium heat, and stir in garlic and tofu. cook about 5 minutes. mix in 1/4 cup marinara sauce, season with salt and pepper, and continue to cook and stir until tofu is evenly brown.
• preheat oven to 350 degrees f (175 degrees c).
• using a wooden spoon or spatula, press an equal amount of rice into each pepper half. layer rice with remaining marinara sauce, and 1/2 the cheese. press equal amounts of tofu into the pepper halves. place 1 tomato slice on each pepper, and top peppers with remaining mozzarella. arrange stuffed peppers in a baking dish.
• bake 25 minutes in the preheated oven, until cheese is melted. serve 1/2 of each color pepper to each person.

chard and coconut soup

Ingredients

• Servings: 6
• 2 tablespoons coconut oil
• 1 large yellow onion, chopped
• 2 tablespoons flaked coconut
• 2 tablespoons chopped garlic
• 3 cups stemmed and chopped swiss chard
• 1 quart vegetable stock
• 1 (16 ounce) can coconut milk
• 1/4 cup finely grated parmesan cheese, or more to taste
• sea salt and freshly ground black pepper to taste

Recipe

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


• heat coconut oil in a large saucepan over medium heat; cook and stir onion, coconut flakes, and garlic until onion is softened, about 10 minutes.
• bring a pot of water to a boil; add chard and cook just until leaves become brighter green, about 3 minutes. transfer chard to a bowl of ice water to stop the cooking process.
• stir chard, vegetable stock, and coconut milk into onion mixture; bring to a boil. reduce heat and simmer until soup is heated through, about 10 minutes. top soup with parmesan cheese; season with salt and pepper.

spinach quiche with kid appeal

Ingredients

• Servings: 6
• 1 (9 inch) refrigerated pie crust
• 3 tablespoons olive oil
• 1 small onion, thinly sliced and quartered
• 1 cup frozen chopped spinach, thawed and drained well
• 8 eggs
• 1 clove garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 2 tablespoons grated pecorino romano cheese
• 1 cup shredded mozzarella cheese
• salt and ground black pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). bring the pie crust to room temperature.
• heat the olive oil in a skillet over medium heat; add the onion and cook until onion becomes transparent, about 5 minutes. combine the spinach with the onion, cover the skillet; turn off the heat, and set aside.
• unroll the crust and press to fit into a 9 inch pie plate. trim the edges.
• beat the eggs in a large bowl until light colored and frothy. add the garlic, thyme, basil, cheeses, and spinach mixture, and stir until well blended. season to taste with salt and pepper. pour the spinach mixture into the prepared pie crust.
• bake in preheated oven until the top is golden brown, and an inserted tooth pick comes out clean, about 50 minutes.

Quick And Easy Pimento Cheese

Ingredients

• Servings: 8
• 2 cups shredded sharp cheddar cheese
• 2 cups shredded colby cheese
• 2 (4 ounce) jars diced pimento peppers, drained
• 1/2 (16 ounce) jar creamy salad dressing (e.g. miracle whip)
• salt and pepper to taste

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a medium bowl combine cheddar cheese, colby cheese, pimentos, creamy salad dressing, salt and pepper. add more or less creamy salad dressing to achieve desired texture. mix well.

Spinach Cheese Pie

Ingredients

• Servings: 1
• 2 (9 inch) pie crusts
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg
• 15 ounces ricotta cheese
• 8 ounces mozzarella cheese
• 1 cup grated parmesan cheese
• 2 cups diced cheddar cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). press bottom pie crust into glass pie dish.
• in a large bowl, combine the spinach, salt, pepper, nutmeg, ricotta, mozzarella, parmesan, and cheddar cheeses. mix together well and pour into bottom pie crust. place second pie crust on top of filling and trim edges.
• bake at 350 degrees f (175 degrees c) for 40 minutes. let stand 10 minutes and cut into wedges.

Sloppy Joe Mac And Cheese

Ingredients

• Servings: 8
• 1 (16 ounce) package elbow macaroni
• 1 1/2 pounds ground beef
• 1 (14.5 ounce) can canned diced tomatoes
• 1 (6 ounce) can tomato paste
• 1 (1.3 ounce) envelope sloppy joe seasoning
• 1/4 cup butter
• 1 small onion, minced
• 1/4 cup all-purpose flour
• 1 teaspoon ground dry mustard
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 cups half-and-half
• 1 tablespoon worcestershire sauce
• 4 cups shredded sharp cheddar cheese

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. place macaroni in the pot, and cook for 8 to 10 minutes or until al dente; drain.
• preheat oven to 375 degrees f (190 degrees c). lightly grease a large casserole dish.
• place the ground beef in a skillet over medium heat, and cook until evenly brown. drain grease. mix in diced tomatoes, tomato paste, and sloppy joe seasoning. reduce heat to low, and simmer 10 minutes.
• melt the butter in a large pot over medium-high heat. stir in the onion, and cook until tender. mix in flour, mustard, salt, and pepper. in a bowl, mix the half and half and worcestershire sauce. gradually whisk half and half mixture into the pot. bring to a boil, and cook 1 minute, until slightly thickened. remove from heat. mix in 3 cups of cheese. stir cooked pasta into the pot, evenly coating with the sauce. transfer to the casserole dish. layer with the beef mixture and top with remaining cheese.
• cover, and bake 30 minutes in the preheated oven. remove cover, and continue baking 10 minutes, until bubbly.

christmas breakfast pizza

Ingredients

• Servings: 8
• 1 pound ground lamb sausage
• 1 (8 ounce) package refrigerated crescent roll dough, or as needed
• 8 ounces mild cheddar cheese, shredded
• 6 eggs
• 1/2 cup milk
• 1/2 teaspoon salt
• ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 8 hrs 55 mins


• heat a skillet over medium heat. crumble sausage into skillet; cook and stir until browned and crumbly, 5 to 7 minutes; drain and discard grease. cool sausage.
• grease a 9x13-inch baking dish. line the baking dish with crescent roll dough.
• sprinkle cooled sausage and cheddar cheese over crescent roll dough. cover the baking dish with plastic wrap and refrigerate, 8 hours to overnight.
• preheat oven to 350 degrees f (175 degrees c).
• whisk eggs, milk, salt, and black pepper together in a bowl. pour egg mixture over sausage and cheese in the baking dish. cover the baking dish with aluminum foil.
• bake in the preheated oven for 20 minutes. remove and discard aluminum foil and reduce oven temperature to 325 degrees f (165 degrees c). continue baking until egg mixture is set, 15 to 25 minutes.

Cheddar And Onion Soup Chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 1/2 cup all-purpose flour for coating
• 1 tablespoon vegetable oil
• 1 (1 ounce) package dry onion soup mix
• 2 cups boiling water
• 2 cups shredded cheddar cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• place flour in a shallow dish or bowl; heat oil in a medium skillet over medium high heat. dredge chicken in flour, then brown in hot oil; place browned chicken in a 9x13 inch baking dish.
• combine soup mix and boiling water in a small bowl; top chicken with cheese, then water/soup mix.
• bake at 350 degrees f (175 degrees c) for 45 minutes, or until chicken is cooked through and cheese is bubbly and brown.