Turkey Delight

Ingredients

• Servings: 16
• 4 cups cooked, chopped turkey meat
• 1 (6 ounce) package dry bread stuffing mix
• 12 potatoes, peeled and chopped
• 2 cups turkey gravy

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• bring a large pot of salted water to a boil. add potatoes and cook until tender but still firm, about 15 minutes. drain and mash.
• prepare stuffing as directed.
• place the stuffing in a 2 quart baking dish. layer with turkey and cover with 1 cup gravy. top with mashed potatoes and the remaining gravy.
• bake covered in the preheated oven 45 minutes, or until bubbly and lightly browned.

Thanksgiving Meatloaf

Ingredients

• Servings: 1
• 2 1/2 pounds ground turkey
• 1 1/2 cups chicken-flavor stuffing mix
• 2 eggs
• 1/3 cup milk

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• mix together turkey, stuffing, eggs, and milk in a large bowl. mixture will be lumpy. spread mixture in 9x5 inch loaf pan.
• bake for 1 hour until temperature reads 165 degrees f in center of loaf.

Chinese Chicken Fried Rice Ii

Ingredients

• Servings: 2
• 1 egg
• 1 tablespoon water
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cups cooked white rice, cold
• 2 tablespoons soy sauce
• 1 teaspoon ground black pepper
• 1 cup cooked, chopped chicken meat

Recipe

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


• in a small bowl, beat egg with water. melt butter in a large skillet over medium low heat. add egg and leave flat for 1 to 2 minutes. remove from skillet and cut into shreds.
• heat oil in same skillet; add onion and saute until soft. then add rice, soy sauce, pepper and chicken. stir fry together for about 5 minutes, then stir in egg. serve hot.

Gary's Turkey Burritos

Ingredients

• Servings: 6
• 1 pound ground turkey
• 2 (7 ounce) cans hot tomato sauce
• 1 (15.25 ounce) can whole kernel corn, drained
• 1/2 small onion, diced
• 1 (16 ounce) can fat-free refried beans
• 1 (16 ounce) container fat free sour cream
• 3/4 cup shredded reduced-fat cheddar cheese
• 6 (10 inch) flour tortillas

Recipe

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


• in a large skillet over medium high heat, brown ground turkey. stir in tomato sauce, corn and onion. reduce heat to medium and let simmer, stirring occasionally, until liquids reduce (about 20 minutes).
• in a separate medium skillet, heat beans over medium-low heat. prepare sour cream and cheese for sprinkling into burritos. one by one, heat tortillas over stove burner for 1 to 2 minutes, flipping a few times. top with beans, then meat mixture, then sour cream and cheese. fold over and serve while still warm.

bourbon pecan chicken

Ingredients

• Servings: 8
• 1/2 cup finely chopped pecans
• 1/2 cup dry bread crumbs
• 8 skinless, boneless chicken breast halves
• 1/4 cup clarified butter, melted
• 1/4 cup dijon mustard
• 1/4 cup dark brown sugar
• 2 2/3 tablespoons
• 2 tablespoons soy sauce
• 1 teaspoon worcestershire sauce
• 3/4 cup unsalted butter, chilled and cut into small cubes
• 1/2 cup sliced green onions

Recipe

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


• stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. spread the mixture out on a plate. press the chicken breasts into the mixture to coat on both sides. heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.
• in a small saucepan, whisk together the dijon mustard, brown sugar, bourbon, soy sauce, and worcestershire sauce until smooth. bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. do not return to the heat.
• arrange the chicken breasts on a large serving plate. pour the sauce over the chicken, and sprinkle with green onion.

beef stroganoff iii

Ingredients

• Servings: 6
• 2 pounds beef chuck roast
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 ounces butter
• 4 green onions, sliced (white parts only)
• 4 tablespoons all-purpose flour
• 1 (10.5 ounce) can condensed beef broth
• 1 teaspoon prepared mustard
• 1 (6 ounce) can sliced mushrooms, drained
• 1/3 cup sour cream
• 1/3 cup white
• salt to taste
• ground black pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 40 mins


• remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. season with 1/2 teaspoon of both salt and pepper.
• in a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
• stir the flour into the juices on the empty side of the pan. pour in beef broth and bring to a boil, stirring constantly. lower the heat and stir in mustard. cover and simmer for 1 hour or until the meat is tender.
• five minutes before serving, stir in the mushrooms, sour cream, and white . heat briefly then salt and pepper to taste.

crab-stuffed lobster tail

Ingredients

• Servings: 2
• 2 lobster tails, split along the center top
• 2 teaspoons butter, melted
• 15 buttery round crackers, crushed
• 1/2 cup jumbo lump crabmeat
• 1/4 cup clarified butter
• 1 tablespoon chopped fresh parsley leaves
• 1 teaspoon seafood seasoning (such as old bay®)
• 1 clove garlic, minced
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground white pepper, or to taste

Recipe

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


• preheat oven to 425 degrees f (220 degrees c).
• pull the edges of the split lobster shells apart and gently lift the tail meat to rest above the shells. place the prepared lobster tails on a baking sheet.
• brush each portion of tail meat with 1 teaspoon melted butter.
• lightly mix the crushed crackers, crabmeat, 1/4 cup of clarified butter, parsley, seafood seasoning, garlic, lemon zest, lemon juice, salt, and white pepper in a bowl until thoroughly combined.
• spoon half the stuffing each lobster tail; press lightly to slightly shape the stuffing so it doesn't fall off.
• bake the lobster tails in the preheated oven until the meat is opaque and the stuffing is golden brown on top, 10 to 12 minutes. an instant-read thermometer inserted into the thickest part of the lobster tail should read 145 degrees f (65 degrees c).

Jesse's Spicy Veggie And Turkey Meatball Stew

Ingredients

• Servings: 12
• 2 pounds ground turkey
• 5 tablespoons vegetable oil, divided
• 2 large green bell peppers, cut into strips
• 1 large red bell pepper, cut into strips
• 1 large yellow bell pepper, cut into strips
• 2 large onions, cut into 1/2 inch chunks
• 2 cups sofrito sauce
• 1 (15 ounce) can tomato sauce
• 4 medium potatoes, cut into 1/2 inch chunks
• 4 carrots, sliced
• 2 cups broccoli
• 5 cups water
• 1 cup salsa
• 16 ounces low fat mozzarella cheese, shredded

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• roll the ground turkey into small meatballs. heat 1 tablespoon oil in a skillet over medium heat, and cook meatballs 5 minutes, or until evenly browned. drain, and set aside.
• heat remaining oil in a large pot over medium heat, and cook the green bell peppers, red bell pepper, yellow bell pepper, and onions until tender. stir in the sofrito and tomato sauce, and continue cooking until heated through. mix in potatoes, carrots, and broccoli. pour in the water and salsa, and bring to a boil. place meatballs in the pot. reduce heat to low, and simmer 30 minutes. top with mozzarella cheese to serve.

ultimate guinness® beef stew

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 3 bay leaves
• 1/4 cup all-purpose flour, or as needed
• 2 pounds beef stew meat, cut into 1 1/2-inch cubes
• 2 yellow onions, quartered
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary leaves
• 2 tablespoons all-purpose flour
• 1 (15 ounce) can irish (such as guinness®)
• 1 cup beef stock
• 2 large potatoes, cut into 1 1/2- inch cubes
• 1/2 pound carrots, peeled and thickly sliced
• 2 tablespoons chopped parsley
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs 25 mins

Ready Time: 3 hrs 45 mins


• preheat oven to 275 degrees f (135 degrees c).
• heat olive oil and bay leaves in a 6-quart oven-proof pot over high heat. place 1/4 cup flour in a shallow bowl, press beef cubes into flour, and sear beef in the hot oil until the meat has a browned crust, about 3 minutes per side. cook and stir onions with beef until onions are translucent, 5 more minutes. reduce heat to low.
• combine garlic, thyme, and rosemary leaves with 2 tablespoons flour in a small bowl; stir flour mixture into beef and onions until thoroughly combined. pour and beef stock into mixture, stir to combine, and bring to a simmer. cook, stirring often, until thickened, about 5 minutes. mix potatoes, carrots, and parsley into beef and sauce; cover pot.
• braise stew in the preheated oven until potatoes are cooked through and beef is tender, about 3 hours; stir occasionally. season with salt and black pepper.

Baked Ham With Sweet Glaze

Ingredients

• Servings: 1
• 1 (10 pound) fully-cooked, bone-in ham
• 4 cups boiling water, or as needed
• 1 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons dry mustard powder
• 1/4 cup honey
• 1 teaspoon fresh lemon juice, or as needed
• 1 (20 ounce) can pineapple chunks, drained
• 1 (10 ounce) jar maraschino cherries, drained
• toothpicks

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs 30 mins

Ready Time: 3 hrs


• preheat oven to 400 degrees f (200 degrees c). place ham on a rack set in a roasting pan, and carefully pour about 1/2 inch of boiling water into the pan beneath the ham.
• bake the ham in the preheated oven for 2 hours, or until a meat thermometer inserted into the thickest part of the meat (do not touch the bone) reads at least 140 degrees f (60 degrees c.)
• reduce oven heat to 350 degrees f (175 degrees c.) in a bowl, mix together the brown sugar, flour, dry mustard, honey, and lemon juice as needed to make a thick, smooth paste. brush the ham generously with glaze. skewer 1 pineapple chunk and 1 maraschino cherry per toothpick, and insert the decorated picks all over the ham.
• return the ham to the oven, and roast for 15 minutes. baste the ham, fruit and all, with glaze and juices that have collected in the bottom of the pan, return to the oven, and roast for an additional 15 minutes. let the ham rest for at least 10 minutes before slicing.

sweet bourbon ham

Ingredients

• Servings: 1
• 1 (8 1/2 pound) cooked bone-in ham (shank end)
• 40 whole cloves
• 1 cup firmly packed brown sugar
• 1/4 cup
• 1 1/2 teaspoons freshly ground black pepper

Recipe

Preparation Time: 35 mins Cook Time: 2 hrs 45 mins

Ready Time: 3 hrs 35 mins


• preheat oven to 325 degrees f (165 degrees c).
• remove skin and excess fat from ham, leaving a fat layer about 1/4-inch thick. score ham in a diamond pattern with a sharp knife. push cloves into the center of the scored diamond shapes. place ham with cut side down into a roasting pan.
• bake ham in the preheated oven until an instant-read meat thermometer inserted into the thickest part of the meat, not touching bone, reads 125 degrees f (52 degrees c), about 2 hours.
• combine brown sugar, whiskey, and black pepper in a bowl until glaze is smooth.
• raise oven temperature to 375 degrees f (190 degrees c).
• baste ham with 1/3 the whiskey glaze. return to oven and bake until internal temperature reaches 140 degrees f (60 degrees c), basting ham with whiskey glaze every 10 minutes. cover ham loosely with a tent of aluminum foil if ham browns too quickly.
• let ham rest for 15 minutes before carving.

Angela's Awesome Enchiladas

Ingredients

• Servings: 5
• 2 pounds skinless, boneless chicken breast meat - cut into chunks
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 1/4 cups sour cream
• 1/4 teaspoon chili powder
• 1 tablespoon butter
• 1 small onion, chopped
• 1 (4 ounce) can chopped green chilies, drained
• 1 (1.25 ounce) package mild taco seasoning mix
• 1 bunch green onions, chopped, divided
• 1 cup water
• 1 teaspoon lime juice
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 5 (12 inch) flour tortillas
• 3 cups cheddar cheese, shredded, divided
• 1 (10 ounce) can enchilada sauce
• 1 (6 ounce) can sliced black olives

Recipe

Preparation Time: 45 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• place the chicken in a large pot and add water to cover. bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. shred chicken by placing two forks back to back and pulling meat apart. set the shredded chicken aside. meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
• heat the butter in a skillet over medium heat. stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. allow to simmer for 10 minutes. stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
• preheat an oven to 350 degrees f (175 degrees c). stir 1 cup of the soup mixture into the skillet with the chicken mixture. spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.
• fill each tortilla with chicken mixture. sprinkle cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. fold tortillas over the filling and place seam-side down in the prepared pan.
• pour enchilada sauce evenly over the enchiladas. cover with the remaining 1 1/2 cups of cheddar cheese. sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

Simple Deep Fried Turkey

Ingredients

• Servings: 1
• 3 1/2 gallons peanut oil for frying
• 1 (10 pound) whole turkey, neck and giblets removed
• 1 tablespoon salt, or to taste
• 1 tablespoon ground black pepper, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 1 hr


• heat oil in a large stockpot or turkey fryer to 350 degrees f (175 degrees c). make sure the fryer is located outdoors in a safe area, preferably on dirt or pavement, and far away from buildings, wooden decks, or other objects. keep a fire extinguisher handy, just in case.
• ensure that the turkey is completely thawed. cut any extra skin away from the neck area and make sure neck hole is at least an inch in diameter. pat the bird completely dry with paper towels, then rub liberally with salt and pepper on both the outside and the inside. place the turkey into a drain basket, neck-side first.
• working slowly and carefully, gently lower the basket into the hot oil to completely cover the turkey. maintain the temperature of the oil at 350 degrees f (175 degrees c), and cook turkey for 3 1/2 minutes per pound, about 35 minutes.
• carefully remove basket from oil, and insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees f (80 degrees c). once the turkey is done, remove from the oil, and allow to rest for 15 minutes before slicing.

Gary's Turkey Burritos

Ingredients

• Servings: 6
• 1 pound ground turkey
• 2 (7 ounce) cans hot tomato sauce
• 1 (15.25 ounce) can whole kernel corn, drained
• 1/2 small onion, diced
• 1 (16 ounce) can fat-free refried beans
• 1 (16 ounce) container fat free sour cream
• 3/4 cup shredded reduced-fat cheddar cheese
• 6 (10 inch) flour tortillas

Recipe

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


• in a large skillet over medium high heat, brown ground turkey. stir in tomato sauce, corn and onion. reduce heat to medium and let simmer, stirring occasionally, until liquids reduce (about 20 minutes).
• in a separate medium skillet, heat beans over medium-low heat. prepare sour cream and cheese for sprinkling into burritos. one by one, heat tortillas over stove burner for 1 to 2 minutes, flipping a few times. top with beans, then meat mixture, then sour cream and cheese. fold over and serve while still warm.

Slow Cooker Beef Stroganoff I

Ingredients

• Servings: 4
• 1 pound cubed beef stew meat
• 1 (10.75 ounce) can condensed golden mushroom soup
• 1/2 cup chopped onion
• 1 tablespoon worcestershire sauce
• 1/4 cup water
• 4 ounces cream cheese

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• in a slow cooker, combine the meat, soup, onion, worcestershire sauce and water.
• cook on low setting for 8 hours, or on high setting for about 5 hours. stir in cream cheese just before serving.

slow cooker buffalo chicken sandwiches

Ingredients

• Servings: 6
• 4 skinless, boneless chicken breast halves
• 1 (17.5 fluid ounce) bottle buffalo wing sauce, divided
• 1/2 (1 ounce) package dry ranch salad dressing mix
• 2 tablespoons butter
• 6 hoagie rolls, split lengthwise

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs

Ready Time: 7 hrs 15 mins


• place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. cover, and cook on low for 6 to 7 hours.
• once the chicken has cooked, add the butter, and shred the meat finely with two forks. pile the meat the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

Brown Sugar Smokies

Ingredients

• Servings: 12
• 1 pound bacon
• 1 (16 ounce) package little smokie sausages
• 1 cup brown sugar, or to taste

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• cut bacon into thirds and wrap each strip around a little sausage. place the wrapped sausages on wooden skewers, several to a skewer. arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.
• bake until bacon is crisp and the brown sugar melted.

bourbon pecan chicken

Ingredients

• Servings: 8
• 1/2 cup finely chopped pecans
• 1/2 cup dry bread crumbs
• 8 skinless, boneless chicken breast halves
• 1/4 cup clarified butter, melted
• 1/4 cup dijon mustard
• 1/4 cup dark brown sugar
• 2 2/3 tablespoons
• 2 tablespoons soy sauce
• 1 teaspoon worcestershire sauce
• 3/4 cup unsalted butter, chilled and cut into small cubes
• 1/2 cup sliced green onions

Recipe

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


• stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. spread the mixture out on a plate. press the chicken breasts into the mixture to coat on both sides. heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.
• in a small saucepan, whisk together the dijon mustard, brown sugar, bourbon, soy sauce, and worcestershire sauce until smooth. bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. do not return to the heat.
• arrange the chicken breasts on a large serving plate. pour the sauce over the chicken, and sprinkle with green onion.

Split Pea Soup

Ingredients

• Servings: 6
• 2 1/4 cups dried split peas
• 2 quarts cold water
• 1 1/2 pounds ham bone
• 2 onions, thinly sliced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pinch dried marjoram
• 3 stalks celery, chopped
• 3 carrots, chopped
• 1 potato, diced

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 10 hrs 30 mins


• in a large stock pot, cover peas with 2 quarts cold water and soak overnight. if you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
• once peas are soaked, add ham bone, onion, salt, pepper and marjoram. cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
• remove bone; cut off meat, dice and return meat to soup. add celery, carrots and potatoes. cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

Chinese Chicken Fried Rice Ii

Ingredients

• Servings: 2
• 1 egg
• 1 tablespoon water
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cups cooked white rice, cold
• 2 tablespoons soy sauce
• 1 teaspoon ground black pepper
• 1 cup cooked, chopped chicken meat

Recipe

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


• in a small bowl, beat egg with water. melt butter in a large skillet over medium low heat. add egg and leave flat for 1 to 2 minutes. remove from skillet and cut into shreds.
• heat oil in same skillet; add onion and saute until soft. then add rice, soy sauce, pepper and chicken. stir fry together for about 5 minutes, then stir in egg. serve hot.

Southwestern Mini Turkey Meatballs

Ingredients

• Servings: 24
• 2 pounds ground turkey
• 1 cup finely crushed tortilla chips
• 1 egg
• 2 cups dannon oikos plain greek nonfat yogurt
• 1/2 cup chopped cilantro
• 1 cup prepared (jar) picante sauce or salsa, divided
• 1 cup frozen corn kernels, thawed
• 1 cup black beans
• 1 teaspoon cumin
• 1 teaspoon ground chipotle chili powder, divided

Recipe

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


• in a bowl mix together yogurt, salsa, cumin and chipotle chili powder. set 1 1/2 cups aside in the refrigerator.
• in another bowl mix together turkey, crushed chips, egg, remaining seasoned yogurt, cilantro, corn, black beans. using a small scoop spoon, make tablespoon sized balls, and place on a lightly greased shallow baking sheet and bake in a preheated 400 degrees f for 20-25 minutes or until lightly browned.
• serve meat balls on shredded lettuce with reserved sauce for dipping.

american lasagna

Ingredients

• Servings: 8
• 1 1/2 pounds lean ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh basil
• 1 teaspoon dried oregano
• 2 tablespoons brown sugar
• 1 1/2 teaspoons salt
• 1 (29 ounce) can diced tomatoes
• 2 (6 ounce) cans tomato paste
• 12 dry lasagna noodles
• 2 eggs, beaten
• 1 pint part-skim ricotta cheese
• 1/2 cup grated parmesan cheese
• 2 tablespoons dried parsley
• 1 teaspoon salt
• 1 pound mozzarella cheese, shredded
• 2 tablespoons grated parmesan cheese

Recipe

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

Ready Time: 2 hrs


• in a skillet over medium heat, brown ground beef, onion and garlic; drain fat. mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. simmer for 30 to 45 minutes, stirring occasionally.
• preheat oven to 375 degrees f (190 degrees c). bring a large pot of lightly salted water to a boil. add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. lay noodles flat on towels, and blot dry.
• in a medium bowl, mix together eggs, ricotta, parmesan cheese, parsley and 1 teaspoon salt.
• layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. repeat. top with remaining noodles and sauce. sprinkle additional parmesan cheese over the top.
• bake in the preheated oven 30 minutes. let stand 10 minutes before serving.

apricot brisket

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 6 pounds beef brisket
• 1 onion, chopped
• 2 cloves crushed garlic
• 1 (1 ounce) package dry onion soup mix
• 1 pound dried apricots

Recipe

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

Ready Time: 3 hrs 45 mins


• in a large heavy skillet, heat oil over medium high heat. when the oil is hot, brown the beef on all sides. if the brisket is too large, cut it in half first, and brown in two stages. place the meat in a large dutch oven with a lid.
• add onions to the drippings in the skillet. saute over medium heat until the onions are beginning to brown. stir in garlic, and cook for 2 or 3 more minutes. pour over the brisket in the dutch oven.
• empty one package of dry, instant onion soup mix over the browned onions and meat. arrange all of the apricots on top of the soup mix. pour enough water around outside of meat, not on top, to cover the sides of brisket. cover.
• bake at 325 degrees f (160 degrees c) for 1 hour. check liquid; if dish is starting to look dry, add a bit more water around meat. cover, and cook another hour. remove lid, and stir apricots into gravy. leave uncovered, and cook for another hour. stir gravy again, and add more water if the gravy is too thick. meat should be very tender; if necessary, bake for an additional 1/2 hour. cut across grain to serve.

crab-stuffed lobster tail

Ingredients

• Servings: 2
• 2 lobster tails, split along the center top
• 2 teaspoons butter, melted
• 15 buttery round crackers, crushed
• 1/2 cup jumbo lump crabmeat
• 1/4 cup clarified butter
• 1 tablespoon chopped fresh parsley leaves
• 1 teaspoon seafood seasoning (such as old bay®)
• 1 clove garlic, minced
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground white pepper, or to taste

Recipe

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


• preheat oven to 425 degrees f (220 degrees c).
• pull the edges of the split lobster shells apart and gently lift the tail meat to rest above the shells. place the prepared lobster tails on a baking sheet.
• brush each portion of tail meat with 1 teaspoon melted butter.
• lightly mix the crushed crackers, crabmeat, 1/4 cup of clarified butter, parsley, seafood seasoning, garlic, lemon zest, lemon juice, salt, and white pepper in a bowl until thoroughly combined.
• spoon half the stuffing each lobster tail; press lightly to slightly shape the stuffing so it doesn't fall off.
• bake the lobster tails in the preheated oven until the meat is opaque and the stuffing is golden brown on top, 10 to 12 minutes. an instant-read thermometer inserted into the thickest part of the lobster tail should read 145 degrees f (65 degrees c).

Chinese Chicken Fried Rice Ii

Ingredients

• Servings: 2
• 1 egg
• 1 tablespoon water
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cups cooked white rice, cold
• 2 tablespoons soy sauce
• 1 teaspoon ground black pepper
• 1 cup cooked, chopped chicken meat

Recipe

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


• in a small bowl, beat egg with water. melt butter in a large skillet over medium low heat. add egg and leave flat for 1 to 2 minutes. remove from skillet and cut into shreds.
• heat oil in same skillet; add onion and saute until soft. then add rice, soy sauce, pepper and chicken. stir fry together for about 5 minutes, then stir in egg. serve hot.

rachel's crab imperial

Ingredients

• Servings: 1
• 1 tablespoon margarine
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1 pound cooked crabmeat
• 2 teaspoons worcestershire sauce
• 1/2 green bell pepper, minced
• 1 egg, beaten
• salt and ground black pepper to taste
• cayenne pepper to taste
• 2 slices white bread, crumbled into fine breadcrumbs
• 1 tablespoon melted butter

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c). butter a 9x9-inch baking dish.
• melt the margarine in a large saucepan over medium heat. stir in the flour, and cook a few minutes until the begin to subside. whisk in the milk, and cook over medium-high heat until thickened. stir in the crabmeat, worcestershire sauce, green pepper, and beaten egg. season to taste with salt, black pepper, and cayenne pepper. cook, stirring constantly until quite thick. spoon into the prepared baking dish.
• place the breadcrumbs into a mixing bowl, and drizzle with the melted butter. toss together until the breadcrumbs are evenly moistened with butter. sprinkle the breadcrumbs evenly over the crab mixture.
• bake in the preheated oven until the casserole has firmed and the bread crumbs are golden brown, 10 to 15 minutes.

Gary's Turkey Burritos

Ingredients

• Servings: 6
• 1 pound ground turkey
• 2 (7 ounce) cans hot tomato sauce
• 1 (15.25 ounce) can whole kernel corn, drained
• 1/2 small onion, diced
• 1 (16 ounce) can fat-free refried beans
• 1 (16 ounce) container fat free sour cream
• 3/4 cup shredded reduced-fat cheddar cheese
• 6 (10 inch) flour tortillas

Recipe

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


• in a large skillet over medium high heat, brown ground turkey. stir in tomato sauce, corn and onion. reduce heat to medium and let simmer, stirring occasionally, until liquids reduce (about 20 minutes).
• in a separate medium skillet, heat beans over medium-low heat. prepare sour cream and cheese for sprinkling into burritos. one by one, heat tortillas over stove burner for 1 to 2 minutes, flipping a few times. top with beans, then meat mixture, then sour cream and cheese. fold over and serve while still warm.

mini turkey loaves with feta, basil, and balsamic sauce

Ingredients

• Servings: 6
• 1 pound ground turkey
• 4 green onions, chopped
• 1/4 cup crumbled feta cheese
• 1 tablespoon chopped fresh basil
• 1 teaspoon worcestershire sauce
• 1/2 cup balsamic vinegar

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• mix ground turkey, green onions, feta cheese, basil, and worcestershire sauce together in a bowl. divide turkey mixture between 6 muffin cups.
• bake in the preheated oven until no longer pink in the center, 15 to 20 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
• while the meatloaves bake, heat balsamic vinegar in a small saucepan over medium-low heat; cook, stirring regularly, until reduced to a syrup-consistency, 10 to 15 minutes. drizzle balsamic reduction over the loaves.

Slow Cooker Beef Stroganoff I

Ingredients

• Servings: 4
• 1 pound cubed beef stew meat
• 1 (10.75 ounce) can condensed golden mushroom soup
• 1/2 cup chopped onion
• 1 tablespoon worcestershire sauce
• 1/4 cup water
• 4 ounces cream cheese

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• in a slow cooker, combine the meat, soup, onion, worcestershire sauce and water.
• cook on low setting for 8 hours, or on high setting for about 5 hours. stir in cream cheese just before serving.

Jessica's Spam® Delight

Ingredients

• Servings: 6
• 1 (12 ounce) can fully cooked luncheon meat (such as spam®), cubed
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (15 ounce) can sweet peas, with liquid

Recipe

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


• heat a large skillet over medium-high heat. add the luncheon meat, and cook until it browns along the edges, about 5 minutes. pour in the corn and peas, and bring to a simmer. reduce heat to medium-low, and simmer 5 to 10 minutes until the flavors are well incorporated, stirring occasionally.

pan seared salmon and scallops with macadamia-cilantro pesto

Ingredients

• Servings: 8
• 1/2 cup unsalted macadamia nut pieces
• 1 cup packed fresh cilantro leaves
• 1/2 cup chopped green onions
• 3 tablespoons minced fresh ginger
• 1 tablespoon minced garlic
• 1 lemon, zested and juiced
• 3/4 cup macadamia nut oil, or more as needed
• kosher salt to taste
• 4 tablespoons olive oil
• 8 (6 ounce) salmon fillets, with skin
• 16 large (u-10) scallops, tendon removed
• kosher salt to taste

Recipe

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


• prepare macadamia-cilantro pesto by placing macadamia nuts, cilantro, green onion, ginger, garlic, lemon juice, lemon zest, and macadamia nut oil into the bowl of a blender. puree until smooth, adding more oil if needed; season to taste with kosher salt.
• heat two very large skillets over medium-high heat with two tablespoons of oil each until smoking. season the salmon and scallops to taste with kosher salt. sear salmon fillets, meat-side down, until golden and crispy, about 5 minutes. flip over, and cook on the skin-side 5 minutes to desired doneness. place seared salmon serving plates, then sear the scallops until golden brown, 2 to 3 minutes per side.
• to serve, spoon some of the macadamia-cilantro pesto over the salmon, and garnish with two seared scallop pieces.

Split Pea Soup

Ingredients

• Servings: 6
• 2 1/4 cups dried split peas
• 2 quarts cold water
• 1 1/2 pounds ham bone
• 2 onions, thinly sliced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pinch dried marjoram
• 3 stalks celery, chopped
• 3 carrots, chopped
• 1 potato, diced

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 10 hrs 30 mins


• in a large stock pot, cover peas with 2 quarts cold water and soak overnight. if you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
• once peas are soaked, add ham bone, onion, salt, pepper and marjoram. cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
• remove bone; cut off meat, dice and return meat to soup. add celery, carrots and potatoes. cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

crab-stuffed lobster tail

Ingredients

• Servings: 2
• 2 lobster tails, split along the center top
• 2 teaspoons butter, melted
• 15 buttery round crackers, crushed
• 1/2 cup jumbo lump crabmeat
• 1/4 cup clarified butter
• 1 tablespoon chopped fresh parsley leaves
• 1 teaspoon seafood seasoning (such as old bay®)
• 1 clove garlic, minced
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground white pepper, or to taste

Recipe

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


• preheat oven to 425 degrees f (220 degrees c).
• pull the edges of the split lobster shells apart and gently lift the tail meat to rest above the shells. place the prepared lobster tails on a baking sheet.
• brush each portion of tail meat with 1 teaspoon melted butter.
• lightly mix the crushed crackers, crabmeat, 1/4 cup of clarified butter, parsley, seafood seasoning, garlic, lemon zest, lemon juice, salt, and white pepper in a bowl until thoroughly combined.
• spoon half the stuffing each lobster tail; press lightly to slightly shape the stuffing so it doesn't fall off.
• bake the lobster tails in the preheated oven until the meat is opaque and the stuffing is golden brown on top, 10 to 12 minutes. an instant-read thermometer inserted into the thickest part of the lobster tail should read 145 degrees f (65 degrees c).

mincemeat cake

Ingredients

• Servings: 1
• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 teaspoon baking soda
• 1 cup buttermilk
• 2 cups all-purpose flour
• 1 (9 ounce) package condensed mincemeat, crumbled
• 1 recipe caramel cream frosting

Recipe

• preheat oven to 300 degrees f (150 degrees c). grease and flour two 8 inch, round, cake pans.
• cream butter or margarine in a large mixing bowl. gradually add sugar, beating well. add eggs one at a time, beating mixture well after each addition.
• dissolve soda in buttermilk, stirring well. mix flour into creamed mixture alternately with buttermilk mixture, beginning and ending with flour. mix well after addition. stir in crumbled mincemeat. spoon batter into prepared pans.
• bake for 45 to 50 minutes, or until a wooden pick inserted in center comes out clean. cool cake in pan for 10 minutes. remove layers from pans, and cool completely. fill and frost the cake with caramel cream frosting.

Fabulous Ground Turkey Meatloaf

Ingredients

• Servings: 4
• 1 egg, beaten
• 1/4 cup vegetable juice (such as v-8®)
• 1/4 cup sour cream
• 2 tablespoons worcestershire sauce
• 1 teaspoon dried sage
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 dashes hot pepper sauce (such as tabasco®)
• 1/2 cup rolled oats
• 2 tablespoons butter
• 1/2 sweet onion, diced
• 1/2 green bell pepper, diced
• 2 stalks celery, diced
• 1 (16 ounce) can sliced mushrooms, drained
• 1 pound ground turkey
• 1 (8 ounce) can tomato sauce
• 1/2 cup chili sauce

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).
• beat egg, vegetable juice, sour cream, worcestershire sauce, sage, parsley, oregano, salt, black pepper, and hot pepper sauce in a large bowl. stir in oats and allow to soak.
• melt butter in a skillet over medium heat; cook and stir onion, bell pepper, and celery until softened, about 5 minutes. stir vegetable mixture, mushrooms, and turkey into oat mixture; shape into a loaf and transfer to a broiling pan. mix tomato sauce and chili sauce in a bowl; pour over turkey loaf.
• bake in the preheated oven until no longer pink in the center, about 1 hour. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

Slow Cooker Beef Stew I

Ingredients

• Servings: 6
• 2 pounds beef stew meat, cut into 1 inch cubes
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 clove garlic, minced
• 1 bay leaf
• 1 teaspoon paprika
• 1 teaspoon worcestershire sauce
• 1 onion, chopped
• 1 1/2 cups beef broth
• 3 potatoes, diced
• 4 carrots, sliced
• 1 stalk celery, chopped

Recipe

Preparation Time: 20 mins Cook Time: 12 hrs

Ready Time: 12 hrs 20 mins


• place meat in slow cooker. in a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. stir in the garlic, bay leaf, paprika, worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
• cover, and cook on low setting for 10 to 12 hours, or on high setting for 4 to 6 hours.

bourbon pecan chicken

Ingredients

• Servings: 8
• 1/2 cup finely chopped pecans
• 1/2 cup dry bread crumbs
• 8 skinless, boneless chicken breast halves
• 1/4 cup clarified butter, melted
• 1/4 cup dijon mustard
• 1/4 cup dark brown sugar
• 2 2/3 tablespoons
• 2 tablespoons soy sauce
• 1 teaspoon worcestershire sauce
• 3/4 cup unsalted butter, chilled and cut into small cubes
• 1/2 cup sliced green onions

Recipe

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


• stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. spread the mixture out on a plate. press the chicken breasts into the mixture to coat on both sides. heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.
• in a small saucepan, whisk together the dijon mustard, brown sugar, bourbon, soy sauce, and worcestershire sauce until smooth. bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. do not return to the heat.
• arrange the chicken breasts on a large serving plate. pour the sauce over the chicken, and sprinkle with green onion.

Slow Cooker Beef Stroganoff I

Ingredients

• Servings: 4
• 1 pound cubed beef stew meat
• 1 (10.75 ounce) can condensed golden mushroom soup
• 1/2 cup chopped onion
• 1 tablespoon worcestershire sauce
• 1/4 cup water
• 4 ounces cream cheese

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• in a slow cooker, combine the meat, soup, onion, worcestershire sauce and water.
• cook on low setting for 8 hours, or on high setting for about 5 hours. stir in cream cheese just before serving.

Slow Cooker Beef Stroganoff I

Ingredients

• Servings: 4
• 1 pound cubed beef stew meat
• 1 (10.75 ounce) can condensed golden mushroom soup
• 1/2 cup chopped onion
• 1 tablespoon worcestershire sauce
• 1/4 cup water
• 4 ounces cream cheese

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• in a slow cooker, combine the meat, soup, onion, worcestershire sauce and water.
• cook on low setting for 8 hours, or on high setting for about 5 hours. stir in cream cheese just before serving.

easy slow cooker french dip

Ingredients

• Servings: 9
• 4 pounds rump roast
• 1 (10.5 ounce) can beef broth
• 1 (10.5 ounce) can condensed french onion soup
• 1 (12 fluid ounce) can or bottle
• 6 french rolls
• 2 tablespoons butter

Recipe

Preparation Time: 10 mins Cook Time: 7 hrs

Ready Time: 7 hrs 10 mins


• trim excess fat from the rump roast, and place in a slow cooker. add the beef broth, onion soup and . cook on low setting for 7 hours.
• preheat oven to 350 degrees f (175 degrees c).
• split french rolls, and spread with butter. bake 10 minutes, or until heated through.
• slice the meat on the diagonal, and place on the rolls. serve the sauce for dipping.

lobster casserole

Ingredients

• Servings: 4
• 3 tablespoons butter
• 1 pound lobster meat, cut into bite-sized pieces
• 3 tablespoons all-purpose flour
• 3/4 teaspoon dry mustard
• salt and pepper to taste
• 1 cup heavy cream
• 1/2 cup milk
• 3 slices bread, crust removed

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 2 quart baking dish.
• melt butter in a medium sized pot over low heat. saute the lobster meat in butter until it starts to change color. do not cook too long or too fast, or the lobster meat will toughen. with a slotted spoon, remove lobster meat from pan and set aside.
• to the remaining butter in the pot, stir in the flour, dry mustard, salt and pepper. gradually whisk in cream and milk. cook, stirring constantly, until thickened, about 5 minutes. return lobster meat to the pot. tear the bread into small pieces and stir into the mixture. pour into prepared baking dish.
• bake in preheated oven for 20 to 25 minutes or until bubbly and delicately browned.

Make-ahead Turkey Gravy With Porcini Mushrooms And

Ingredients

• Servings: 4
• for the turkey neck stock:
• 2 teaspoons vegetable oil
• 4 turkey necks
• 1 onion, chopped
• 1 stalk celery, chopped
• 1 carrot, chopped
• 1/3 cup
• 2 quarts cold water
• 1 bay leaf
• 2 garlic cloves
• 1/4 ounce dried porcini mushrooms
• for the sauce:
• 1/4 ounce dried porcini mushrooms
• 1 cup hot water
• 1/4 cup butter
• 3 tablespoons all-purpose flour
• 2 tablespoons heavy cream
• salt and ground black pepper to taste

Recipe

Cook Time: 45 mins Ready Time: 5 hrs 55 mins


• heat vegetable oil in a large stockpot over medium-high heat. brown turkey necks in hot oil, about 6 minutes per side. add the onion, celery, and carrots; cook until the vegetables begin to soften and brown, 5 to 10 minutes. pour in the , and scrape and dissolve any browned meat and vegetable bits off the bottom of the pan. raise heat to high; cook until liquid is reduced by half.
• stir in 2 quarts of cold water, bay leaf, garlic cloves, and 1/4 ounce dried porcini mushrooms. bring to a simmer, and turn heat to low. as stock simmers, skim and discard any foam that comes to the top. cover partially, and simmer on very low heat for 4-5 hours. strain out solids, and set broth aside to cool.
• in a bowl, cover 1/4 ounce dried porcini with 1 cup hot water; allow to rehydrate for 10 minutes. remove mushrooms from water, and chop fine. heat 1/4 cup butter in a large saucepan over medium heat, and brown mushrooms, about 10 minutes. stir flour into mushrooms and butter, and cook over medium heat, stirring constantly, for 3 minutes. whisk in broth, about 1/2 cup at a time, and raise heat to medium high; bring gravy to a boil.
• reduce heat to a simmer, and cook gravy until reduced and thickened, about 30 minutes. stir often. just before serving, stir in cream, and season with salt and black pepper.

ultimate turkey pot pie

Ingredients

• Servings: 1
• 4 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 1/3 cups cold unsalted butter, cut into 1/2-inch pieces
• 1 cup ice water, or as needed
• 2 carrots, peeled and diced
• 1/4 cup unsalted butter
• 2 stalks celery, diced
• 1 onion, diced
• 1 cup sliced fresh mushrooms
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 2 cups turkey stock
• 1/2 cup red
• 3 cups diced cooked turkey
• 1/2 cup canned peas, drained
• 1/4 cup chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh sage
• 1 pinch sea salt to taste
• 1 pinch freshly ground black pepper to taste

Recipe

Cook Time: 55 mins Ready Time: 2 hrs 35 mins


• to make the crust, whisk 4 1/2 cups of flour with 1 teaspoon of salt in a bowl, then mash the 1/2-inch pieces of cold unsalted butter into the flour mixture with your fingers until the mixture looks like coarse crumbs. stir in ice water, 1 tablespoon at a time, until the mixture gathers together into a smooth dough and all the flour is incorporated. form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
• bring a saucepan filled with water to a boil, and cook the carrots until they just begin to soften, about 2 minutes; transfer the carrots with a slotted spoon into a bowl of ice water to stop them from cooking. heat 1/4 cup of unsalted butter over medium heat in a large pot, and cook the celery and onion until the onion begins to turn translucent, about 3 minutes; stir in mushrooms and garlic, and cook until the mushrooms have given up their juice and the vegetables are tender, about 8 more minutes. whisk 1/3 cup of flour into the pot, then gradually whisk the turkey stock and red into the flour. bring the mixture to a boil over medium-low heat, and simmer until the gravy thickens, 5 to 10 minutes. stir in the turkey meat, canned peas, parsley, thyme, oregano, sage, sea salt, and black pepper, and allow the mixture to simmer another 5 minutes.
• preheat oven to 400 degrees f (200 degrees c).
• divide the dough in half, and roll each half into an 11-inch circle on a floured work surface. fit one crust into a 10-inch pie dish; trim away excess dough.
• bake in the preheated oven until the bottom crust begins to turn brown, 10 to 15 minutes. remove the pie dish from the oven, fill the crust with the hot turkey and vegetable filling, and place the top crust the pie dish. fold the edge of the crust over the pie dish, press to seal the 2 crusts together, and cut several steam holes into the top crust.
• return pie to the oven, and bake until the top crust is golden brown and the filling is bubbling, about 30 more minutes. let cool for about 10 minutes before serving.

Gary's Turkey Burritos

Ingredients

• Servings: 6
• 1 pound ground turkey
• 2 (7 ounce) cans hot tomato sauce
• 1 (15.25 ounce) can whole kernel corn, drained
• 1/2 small onion, diced
• 1 (16 ounce) can fat-free refried beans
• 1 (16 ounce) container fat free sour cream
• 3/4 cup shredded reduced-fat cheddar cheese
• 6 (10 inch) flour tortillas

Recipe

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


• in a large skillet over medium high heat, brown ground turkey. stir in tomato sauce, corn and onion. reduce heat to medium and let simmer, stirring occasionally, until liquids reduce (about 20 minutes).
• in a separate medium skillet, heat beans over medium-low heat. prepare sour cream and cheese for sprinkling into burritos. one by one, heat tortillas over stove burner for 1 to 2 minutes, flipping a few times. top with beans, then meat mixture, then sour cream and cheese. fold over and serve while still warm.

slow cooker beef pot roast

Ingredients

• Servings: 8
• 1 (5 pound) bone-in beef pot roast
• salt and pepper to taste
• 1 tablespoon all-purpose flour, or as needed
• 2 tablespoons vegetable oil
• 8 ounces sliced mushrooms
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon butter
• 1 1/2 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 2 1/2 cups chicken broth
• 3 medium carrots, cut into chunks
• 2 stalks celery, cut into chunks
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme

Recipe

Preparation Time: 20 mins Cook Time: 6 hrs 30 mins

Ready Time: 6 hrs 50 mins


• generously season both sides of roast with salt and pepper. sprinkle flour over the top until well coated, and pat it into the meat. shake off any excess.
• heat vegetable oil in a large skillet over medium-high heat until hot. sear the roast on both sides for 5-6 minutes each, until well browned. remove from the skillet and set aside.
• reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
• stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. add garlic, stir for about a minute.
• stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. add tomato paste, and cook for another minute.
• slowly add chicken stock, stir to combine, and return to a simmer. remove skillet from the heat.
• place carrots and celery in the slow cooker. place roast over the vegetables and pour in any accumulated juices. add rosemary and thyme.
• pour onion and mushroom mixture over the top of the roast. cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
• skim off any fat from the surface and remove the bones. season with salt and pepper to taste.

vegan chunky chili

Ingredients

• Servings: 10
• 1/2 cup dry kidney beans, soaked overnight
• 1/2 cup dry white beans, soaked overnight
• 1/2 cup dry brown lentils, soaked overnight
• 6 cups chopped fresh tomatoes
• 6 cups water
• 1 cup chopped fresh mushrooms
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1/2 cup fresh green beans
• 1/2 cup chopped celery
• 1/4 onion, chopped
• 1/4 red onion, chopped
• 3/4 cup extra firm tofu, drained, crumbled
• salt to taste
• black pepper to taste
• onion powder to taste
• garlic powder to taste
• chili powder to taste

Recipe

Preparation Time: 20 mins Cook Time: 4 hrs

Ready Time: 16 hrs 20 mins


• drain and rinse kidney beans, white beans and lentils. combine in a large pot and cover with water; boil over medium-high to high heat for 1 hour, or until tender.
• meanwhile, in a large saucepan over high heat, combine tomatoes and water; bring to a boil. reduce heat to low and simmer, uncovered, for 1 hour, or until tomatoes are broken down.
• stir the tomatoes into the beans and add mushrooms, green bell pepper, red bell pepper, green beans, celery, onions and tofu. season with salt, pepper, onion powder, garlic powder and chili powder to taste. simmer for 2 to 3 hours, or until desired consistency is reached.

maple glaze

Ingredients

• Servings: 0.75
• 3/4 cup real maple syrup
• 1 tablespoon white vinegar
• 1/2 teaspoon mustard powder
• 5 whole cloves
• 1 (8 ounce) can crushed pineapple, drained (optional)

Recipe

• whisk together the maple syrup, vinegar and dry mustard.
• score the ham, brush on glaze and continue to brush as it bakes.
• if desired, insert whole cloves into the ham before glazing and coat ham with pineapple after first glazing.

Charley's Slow Cooker Mexican Style Meat

Ingredients

• Servings: 12
• 1 (4 pound) chuck roast
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 1/4 cups diced green chile pepper
• 1 teaspoon chili powder
• 1 teaspoon ground cayenne pepper
• 1 (5 ounce) bottle hot pepper sauce
• 1 teaspoon garlic powder

Recipe

Preparation Time: 30 mins Cook Time: 8 hrs

Ready Time: 8 hrs 50 mins


• trim the roast of any excess fat, and season with salt and pepper. heat olive oil in a large skillet over medium-high heat. place the beef in the hot skillet, and brown it quickly on all sides.
• transfer the roast to a slow cooker and top it with the chopped onion. season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. add enough water to cover 1/3 of the roast.
• cover, and cook on high for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker. reduce heat to low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
• transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). serve in tacos or burritos (see cook's note).

Split Pea Soup

Ingredients

• Servings: 6
• 2 1/4 cups dried split peas
• 2 quarts cold water
• 1 1/2 pounds ham bone
• 2 onions, thinly sliced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pinch dried marjoram
• 3 stalks celery, chopped
• 3 carrots, chopped
• 1 potato, diced

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 10 hrs 30 mins


• in a large stock pot, cover peas with 2 quarts cold water and soak overnight. if you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
• once peas are soaked, add ham bone, onion, salt, pepper and marjoram. cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
• remove bone; cut off meat, dice and return meat to soup. add celery, carrots and potatoes. cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

Slow Cooker Beef Stew I

Ingredients

• Servings: 6
• 2 pounds beef stew meat, cut into 1 inch cubes
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 clove garlic, minced
• 1 bay leaf
• 1 teaspoon paprika
• 1 teaspoon worcestershire sauce
• 1 onion, chopped
• 1 1/2 cups beef broth
• 3 potatoes, diced
• 4 carrots, sliced
• 1 stalk celery, chopped

Recipe

Preparation Time: 20 mins Cook Time: 12 hrs

Ready Time: 12 hrs 20 mins


• place meat in slow cooker. in a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. stir in the garlic, bay leaf, paprika, worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
• cover, and cook on low setting for 10 to 12 hours, or on high setting for 4 to 6 hours.

easy slow cooker french dip

Ingredients

• Servings: 9
• 4 pounds rump roast
• 1 (10.5 ounce) can beef broth
• 1 (10.5 ounce) can condensed french onion soup
• 1 (12 fluid ounce) can or bottle
• 6 french rolls
• 2 tablespoons butter

Recipe

Preparation Time: 10 mins Cook Time: 7 hrs

Ready Time: 7 hrs 10 mins


• trim excess fat from the rump roast, and place in a slow cooker. add the beef broth, onion soup and . cook on low setting for 7 hours.
• preheat oven to 350 degrees f (175 degrees c).
• split french rolls, and spread with butter. bake 10 minutes, or until heated through.
• slice the meat on the diagonal, and place on the rolls. serve the sauce for dipping.

Garlic Prime Rib

Ingredients

• Servings: 1
• 1 (10 pound) prime rib roast
• 10 cloves garlic, minced
• 2 tablespoons olive oil
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 2 teaspoons dried thyme

Recipe

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

Ready Time: 1 hr 40 mins


• place the roast in a roasting pan with the fatty side up. in a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
• preheat the oven to 500 degrees f (260 degrees c).
• bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees f (165 degrees c), and continue roasting for an additional 60 to 75 minutes. the internal temperature of the roast should be at 135 degrees f (57 degrees c) for medium rare.
• allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

Slow Cooker Beef Stroganoff I

Ingredients

• Servings: 4
• 1 pound cubed beef stew meat
• 1 (10.75 ounce) can condensed golden mushroom soup
• 1/2 cup chopped onion
• 1 tablespoon worcestershire sauce
• 1/4 cup water
• 4 ounces cream cheese

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• in a slow cooker, combine the meat, soup, onion, worcestershire sauce and water.
• cook on low setting for 8 hours, or on high setting for about 5 hours. stir in cream cheese just before serving.

Mamaw's Southern Buttermilk Chicken

Ingredients

• Servings: 10
• 1 (3 pound) chicken, cut into 8 pieces
• 2 quarts buttermilk
• 2 tablespoons hot pepper sauce (such as tabasco®)
• 2 tablespoons crushed garlic
• 2 cups vegetable oil for frying
• 3 1/2 cups all-purpose flour
• 1 1/2 tablespoons brown sugar
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 tablespoon ground dried sage
• 1 tablespoon paprika
• 1 tablespoon garlic powder

Recipe

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

Ready Time: 9 hrs 50 mins


• rinse the chicken, and cut the chicken breast halves in half horizontally to make 10 pieces in all. pat the chicken pieces dry with paper towels. combine the buttermilk, hot pepper sauce, and garlic in a large plastic zipper bag. add the chicken pieces, and squeeze the air out of the bag, close it, and refrigerate overnight.
• the next day, preheat oven to 325 degrees f (165 degrees c).
• heat the vegetable oil in a large, deep-sided skillet over medium heat until the oil shimmers but doesn't smoke. whisk together the flour, brown sugar, salt, black pepper, sage, paprika, and garlic powder in a large bowl. remove 2 or 3 pieces of chicken at a time from the buttermilk mixture, and press into the flour mixture until well coated. shake off excess flour.
• fry 2 or 3 pieces of coated chicken at a time in the hot oil until the crust is golden brown, 3 to 5 minutes (chicken meat may still be pink inside). drain on paper towels, and place into a 9x13-inch baking dish.
• bake uncovered in the preheated oven for 1 hour.

Classic Turkey Giblet Gravy

Ingredients

• Servings: 18
• 1 tablespoon butter, or more as needed
• 1 serving giblets (turkey neck, heart, and gizzard)
• 1/2 unpeeled yellow onion, rinsed
• 7 cups water, divided
• 1 cup turkey drippings, or as much is produced
• 3/4 cup all-purpose flour
• salt and ground black pepper to taste

Recipe

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

Ready Time: 2 hrs 15 mins


• heat butter in a 3-quart saucepan over medium-high heat; cook and stir giblets and onion until browned, 5 to 10 minutes. add 6 cups water to onion mixture and bring to a boil; reduce heat to medium-low, cover saucepan, and simmer until liquid is reduced by 1/3 and meat is tender, about 1 1/2 hours.
• strain broth through a fine-mesh strainer into a measuring cup to measure 4 cups. add more water if needed to make 4 cups.
• place the turkey roasting pan with drippings over 2 burners on low heat; add 1 cup water and stir to release brown bits of food.
• pour drippings into a fat separator or a small bowl and allow fat to rise to the top; skim off excess fat and transfer to a 1-cup measuring cup. fat should equal 3/4 cup; add butter if needed to get to 3/4 cup fat. strain liquid through a fine-mesh sieve into a 2-cup measuring cup, adding more water to equal 2 cups if needed.
• combine the 2 cups drippings liquid and 4 cups broth in a bowl and cool.
• heat fat in a 3-quart saucepan over medium heat; whisk in flour until mixture is smooth and light brown, about 2 minutes. gradually mix broth mixture into fat mixture using a whisk until smooth; bring to a boil and cook at a full boil for 1 minute. reduce heat to low and simmer, whisking often, until gravy is thickened about 15 minutes. season gravy with salt and pepper.

seitan makhani (vegan-style indian butter chicken)

Ingredients

• Servings: 6
• 1 tablespoon peanut oil
• 1 shallot, finely chopped
• 1/4 cup onion, chopped
• 2 tablespoons vegan margarine
• 2 teaspoons lemon juice
• 1 teaspoon ground ginger
• 2 cloves garlic, minced
• 2 teaspoons garam masala
• 2 teaspoons curry powder
• 1 teaspoon chili powder
• 2 teaspoons ground cumin
• 1 bay leaf
• 1 cup tomato puree
• 1 cup soy milk
• 1/4 cup plain vegan yogurt
• 1/4 teaspoon cayenne pepper, or to taste
• 1 pinch salt and black pepper to taste
• 1 1/2 teaspoons peanut oil
• 1 (16 ounce) package chicken-style seitan, cut into strips or cubes
• 2 teaspoons garam masala
• 1 pinch cayenne pepper
• 1 tablespoon cornstarch
• 1/4 cup cold water

Recipe

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


• heat 1 tablespoon peanut oil in a saucepan over medium heat. stir in the shallot and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. add the margarine, lemon juice, ginger, garlic, garam masala, curry powder, chili powder, cumin, and bay leaf. cook and stir for 1 minute. stir in the tomato puree and cook for 2 minutes more.
• reduce the heat to low, and mix in the soy milk and soy yogurt. simmer for 10 minutes, stirring frequently. season to taste with cayenne, salt, and black pepper; remove from heat and set aside.
• heat 1 1/2 teaspoons of peanut oil in a heavy skillet (preferably cast iron) over medium heat. add the seitan and cook, stirring constantly, for 10 minutes. reduce the heat to low and season the seitan with 2 teaspoons garam masala and a pinch of cayenne. stir in about a 1/4 cup of the tomato-yogurt sauce and simmer for 2 to 3 minutes. transfer the seitan mixture to the saucepan.
• mix the cornstarch and cold water. return the saucepan to the stove over medium-high heat. stir the cornstarch mixture into the sauce. bring to a boil; reduce the heat and simmer until the sauce has thickened, about 5 to 10 minutes.

Chinese Chicken Fried Rice Ii

Ingredients

• Servings: 2
• 1 egg
• 1 tablespoon water
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cups cooked white rice, cold
• 2 tablespoons soy sauce
• 1 teaspoon ground black pepper
• 1 cup cooked, chopped chicken meat

Recipe

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


• in a small bowl, beat egg with water. melt butter in a large skillet over medium low heat. add egg and leave flat for 1 to 2 minutes. remove from skillet and cut into shreds.
• heat oil in same skillet; add onion and saute until soft. then add rice, soy sauce, pepper and chicken. stir fry together for about 5 minutes, then stir in egg. serve hot.

slow cooker beef pot roast

Ingredients

• Servings: 8
• 1 (5 pound) bone-in beef pot roast
• salt and pepper to taste
• 1 tablespoon all-purpose flour, or as needed
• 2 tablespoons vegetable oil
• 8 ounces sliced mushrooms
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon butter
• 1 1/2 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 2 1/2 cups chicken broth
• 3 medium carrots, cut into chunks
• 2 stalks celery, cut into chunks
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme

Recipe

Preparation Time: 20 mins Cook Time: 6 hrs 30 mins

Ready Time: 6 hrs 50 mins


• generously season both sides of roast with salt and pepper. sprinkle flour over the top until well coated, and pat it into the meat. shake off any excess.
• heat vegetable oil in a large skillet over medium-high heat until hot. sear the roast on both sides for 5-6 minutes each, until well browned. remove from the skillet and set aside.
• reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
• stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. add garlic, stir for about a minute.
• stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. add tomato paste, and cook for another minute.
• slowly add chicken stock, stir to combine, and return to a simmer. remove skillet from the heat.
• place carrots and celery in the slow cooker. place roast over the vegetables and pour in any accumulated juices. add rosemary and thyme.
• pour onion and mushroom mixture over the top of the roast. cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
• skim off any fat from the surface and remove the bones. season with salt and pepper to taste.

vegan chunky chili

Ingredients

• Servings: 10
• 1/2 cup dry kidney beans, soaked overnight
• 1/2 cup dry white beans, soaked overnight
• 1/2 cup dry brown lentils, soaked overnight
• 6 cups chopped fresh tomatoes
• 6 cups water
• 1 cup chopped fresh mushrooms
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1/2 cup fresh green beans
• 1/2 cup chopped celery
• 1/4 onion, chopped
• 1/4 red onion, chopped
• 3/4 cup extra firm tofu, drained, crumbled
• salt to taste
• black pepper to taste
• onion powder to taste
• garlic powder to taste
• chili powder to taste

Recipe

Preparation Time: 20 mins Cook Time: 4 hrs

Ready Time: 16 hrs 20 mins


• drain and rinse kidney beans, white beans and lentils. combine in a large pot and cover with water; boil over medium-high to high heat for 1 hour, or until tender.
• meanwhile, in a large saucepan over high heat, combine tomatoes and water; bring to a boil. reduce heat to low and simmer, uncovered, for 1 hour, or until tomatoes are broken down.
• stir the tomatoes into the beans and add mushrooms, green bell pepper, red bell pepper, green beans, celery, onions and tofu. season with salt, pepper, onion powder, garlic powder and chili powder to taste. simmer for 2 to 3 hours, or until desired consistency is reached.

Mom's Black-eyed Peas

Ingredients

• Servings: 8
• 1 cup butter
• 2 onions, sliced into thin slivers
• 3 pounds cubed beef stew meat
• salt and pepper to taste
• 2 cloves garlic, sliced, or to taste
• 3 (16 ounce) packages frozen black-eyed peas

Recipe

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

Ready Time: 1 hr 45 mins


• melt the butter in a large saucepan over medium-low heat; cook and stir the onions in the melted butter until translucent, about 5 minutes. stir in the beef and season with salt and pepper. cook, stirring occasionally, until the meat is tender and the juices have cooked away, about 30 minutes.
• stir in the garlic and peas; pour in enough water to cover. bring the mixture to a boil, cover, and simmer over low heat until the peas change color and are tender and hot, and almost all of the liquid has been absorbed, about 1 hour.

Split Pea Soup

Ingredients

• Servings: 6
• 2 1/4 cups dried split peas
• 2 quarts cold water
• 1 1/2 pounds ham bone
• 2 onions, thinly sliced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pinch dried marjoram
• 3 stalks celery, chopped
• 3 carrots, chopped
• 1 potato, diced

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 10 hrs 30 mins


• in a large stock pot, cover peas with 2 quarts cold water and soak overnight. if you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
• once peas are soaked, add ham bone, onion, salt, pepper and marjoram. cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
• remove bone; cut off meat, dice and return meat to soup. add celery, carrots and potatoes. cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.