Preparation
Add 2 tablespoons butter and 2 tablespoons olive oil to a large skillet. Saute the shrimp until just pink and set aside. Wipe out the pan, then melt 4 tablespoons butter. When melted, add the onion and saute until translucent. Add the garlic and saute another minute. Sprinkle the flour onto the onion and garlic mixture and cook another minute.
Preparation
Saute the anchovy and capers in olive oil until the anchovy melts, add the minced garlic, allow the garlic to soften but not brown. Add the oregano, salt, pepper and wine. Allow to simmer for about 3 minutes reducing the mixture to about 50%, then add the crushed tomatoes and the tuna and a handful of chopped parsley. Allow the sauce to simmer for 10 to 15 minutes. Cook regular spaghetti al dente, drain and return the pasta to the pot. Pour some sauce onto the pasta and blend.
Preparation
Trim the woody ends from the base of the asparagus spears by cutting off the bottom 2 inches. Heat a large skillet over medium high heat. Add the oil and swirl to coat the pan. Add the asparagus in a single layer, turning occasionally, until lightly golden and almost tender, 8 to 10 minutes. Reduce the heat to low. Add the butter, garlic, salt, and pepper and stir to coat the asparagus. Cook until the garlic is softened and fragrant, 1 to 2 minutes more.
Preparation
In a 6-qt. slow cooker, combine potatoes, carrots, celery and onion. Add corned beef but discard spice packet or save for another use. Place cloves, peppercorns and bay leaf in the coffee filter. Gather sides of the coffee filter to enclose seasonings; tie securely with string. Place in slow cooker and pour the Guinness over top. Cook, covered, on low 8-10 hours or until meat and vegetables are tender, adding cabbage during the last hour of cooking. Discard spice bag. After letting the beef rest 15 to 20 minutes, cut the beef diagonally across the grain into thin slices.
Preparation
Rinse the lentils well, then place them in 3 quart saucepan together with the onions, crushed tomatoes, olive oil, salt and pepper. Add the water and cook the ingredients on medium heat for about 30 minutes or until lentils are very tender, but firm, not mushy. Add the Ditalini and cook until the pasta is tender and the soup is slightly thickened.
Preparation
Dip chicken breasts into beaten egg mixture, then coat with the breadcrumbs on each side. Press the breadcrumbs into the chicken. Brown chicken in a lightly oiled skillet for about 2 ½ minutes each side. Pour a thin layer of marinara sauce on the bottom of a baking pan or casserole dish. Lay chicken on the marinara sauce. Sprinkle mozzarella cheese over the chicken. Spoon the rest of the marinara sauce over the chicken, covering completely. Sprinkle top with grated Romano cheese.
Preparation
Preheat oven to 425 degrees. Line baking sheet with foil. Dot the foil with the butter. In a medium sized bowl, combine flour, paprika, garlic powder and salt and pepper. Coat both sides of each wing fully in the flour mixture and place on the baking sheet, making sure the butter pieces are evenly spaced out among the wings. Bake for 30 minutes. Turn wings over and bake for an additional 15 minutes or until crispy. Toss in your favorite wing sauce.
Preparation
Heat oven to 400°F. Place uncooked bacon and onion into a food processor and chop until bacon and onion are finely ground. Combine ground beef, bacon and onion mixture, breadcrumbs, egg, parsley, chili powder and salt in large bowl and mixing thoroughly.
Preparation
In a saucepan or pot cook the broccoli, carrots, celery and onion in the water for about 5 minutes, or until the vegetables are tender. Set the vegetables aside, do not drain. Gradually stir one cup of milk into the flour, add the flour mixture to the cooked vegetables along with the remaining milk, broth, salt and pepper. Cook the soup over medium heat while stirring it until it is slightly thickened and bubbly.
Preparation
Dice one onion and mix with ground chuck, eggs, sugar, ketchup, breadcrumbs, salt and pepper. Form mixture into a loaf and place in glass oven casserole dish. Cut the potatoes into serving size pieces, place around meatloaf in pan. Sliver the remaining onions, place around meatloaf in pan. Add a little water to the bottom of the pan (two small glasses will do). Drizzle a little olive oil over the potatoes and onions, spread a little ketchup on the top of the meatloaf. Bake in a 350-degree oven for one hour.
Preparation
Combine the sauerkraut, onion, half the garlic, apples, brown sugar, salt and pepper. Lay the mixture in a 9 x 13 pan. Make a well in the middle of the sauerkraut and place the roast in the pan. Season the roast with salt and pepper. Sprinkle the roast with the other half of the garlic plus sprinkle a little brown sugar on top. Cook the roast covered in a 350 degree pre-heated oven for about 2 ½ hours, remove the cover and let the roast cook for another ½ hour to allow the meat to brown.
Preparation
Pre-heat the oven to 450 degrees F. Make small slits in the meat with the tip of a small knife, insert the garlic slivers into the slits. Rub the roast with salt and pepper. Roast on a rack in a shallow pan for 25 minutes. Reduce the oven temperature to 350 degrees F and roast for an additional 16 minutes per pound about 1 3/4 hours for a 6 1/2 lb. roast, or until a meat thermometer reaches an internal temperature of 135 F to 140 F for a medium rare center. Let rest for 15 minutes before carving.
Preparation
In a saucepan, combine the brown sugar, honey and butter over low heat, allow the ingredients to blend until they form a syrupy glaze. Brush the glaze over the ham. Pre-heat the oven to 350 degrees, place the ham in a shallow baking pan and bake it for 75 minutes, making sure to baste it every 15 minutes. During the last 3 to 5 minutes, turn the broiler on to caramelize the top. Remove from the oven and let the ham sit for 15 minutes before serving.
Preparation
Cook pasta in boiling, salted water. When pasta is cooked, drain, but leave about 1/2 ladle of water in the pot, you will need it to mix with oil and butter. Wash and cross-cut zucchini in 1/8 to 1/4 inch thick slices. Fry zucchini in skillet in hot oil in single layers until brown on each side. As each batch is done, set aside on a plate. Continue until all are browned, sprinkle with salt, pepper and romano cheese.
Preparation
Brown the sausage, then drain and set aside. Cook the onions and celery in the melted butter until the onions and celery are tender. Place the bread cubes in a large bowl, add the pepper and poultry seasoning. Add the onion and celery mixture, eggs, sausage, raising and cheese. Lightly toss with enough broth to moisten. Bake covered in a two quart casserole in a 325 degree oven for 30 to 45 minutes.
Preparation
Preheat the oven to 400 degrees. Coat the bottom of a baking dish with a little bit of melted butter. Place the salmon on the baking dish, skin side down. Season the salmon on both sides with salt and black pepper. In a small bowl, melt the butter and stir in the garlic, lemon zest, lemon juice and fresh dill.
Preparation
In a shallow dish, mix the flour, paprika, salt and pepper. Coat the chicken with the flour mixture. In a 12-inch nonstick skillet, heat the oil (about 1/4 inch coating the bottom) over medium high heat. Fry the chicken in the oil, skin side down, about 10 minutes or until it is light brown, then reduce the heat to low. Turn the chicken skin side up. Cook it uncovered about 20 minutes, without turning, until the juice of the chicken is clear when the thickest pieces are cut to the bone (at least 165 degrees F).
Preparation
Rinse and pat dry the lamb chops. Dip each of them in olive oil and then the breadcrumbs on each side. Press the breading into the meat to prevent it from falling off when cooking. Place the chops on a grill rack that has been coated with cooking spray. Grill the chops for about 8-10 minutes on medium high heat, turn over, place a pat of butter on the second side of each chop and grill for about another 8-10 minutes.
Preparation
Preheat the smoker to 225 degrees. Inject the turkey breast with the marinade. Drizzle the turkey with olive oil. Season the entire breast and rub the spices into the skin. Place the turkey breast in the smoker. Smoke for 3 hours. Adjust the heat on the smoker to 350 degrees and cook the turkey until it reaches an internal temperature of 165 degrees. This can take 1-3 additional hours depending on turkey size. Allow the turkey to rest for a minimum of 15-20 minutes prior to slicing to allow the juices to settle.
Preparation
Cut the steak into 5 portions. Brown well in a dutch oven or deep skillet. Peel and slice the onion into rounds and brown them with the steak. Add one half of the 38 oz. bottle of ketchup to the onion and steaks. Add just enough water to cover the steaks. Add the salt, pepper and sugar, cook until the gravy thickens (about 45 minutes to one hour).
Preparation
Rub the pork chops with the salt and pepper. In a skillet, heat the oil over medium heat. Brown the pork chops on each side. Add the onions and water to the pan. Cover and reduce the heat and allow the chops to simmer for 20 minutes. Turn the chops over and add any remaining salt and pepper. Cover and allow to cook until the water evaporates.
Preparation
Pre-heat the oven to 300 degrees. Apply dry rub to both side of the ribs. Bake the ribs in the pre-heated oven for 3 hours. Finish cooking the ribs on the grill over medium heat for a smokey finish. Warm the barbecue sauce slightly, then slather it over the cooked ribs for a fall off the bone delicacy.
Preparation
Pre-heat oven to 425 degrees. Line a cookie sheet with aluminum foil and spray it with cooking spray. In a shallow dish, beat the egg and water. Combine the bread crumbs and cheese in another dish. Coat the chicken with the flour, dip it into the beaten egg mixture, then coat it with the bread crumb mixture. Place the coated chicken on the cookie sheet, bake it 15 to 20 minutes, turning it over once in that time.
Preparation
In a medium mixing bowl, whisk together the vanilla pudding, milk, and sour cream until smooth. Set aside. Cut the angel food cake into 1-inch cubes and then evenly layer half of it into the bottom of the baking pan. Spread about 2/3 of the strawberry pie filling on top and then layer the remaining angel food cake over it. Evenly spread all of the vanilla pudding mixture over the cake layer and then top it with the Cool Whip.
Preparation
Preheat the oven to 350 degrees. Lightly grease a 7x11 inch casserole dish. Fry bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate. Crumble the bacon. Beat eggs and milk together in a large bowl; mix in cheese, bacon, onion, and green pepper. Stir in thawed hash browns. Pour mixture into prepared casserole.
Preparation
To a large mixing bowl, add the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, lemon juice, fresh chopped parsley and old bay. Gently mix until well incorporated. Use a 1/3 cup to scoop out 6 equal portions. Gently press into large patties, about 1 1/2 inch thick. Set on a baking sheet lined with parchment paper. Cover and chill for at least 30 minutes. Set a large skillet over medium heat. Add the butter. Once melted, cook the crab cakes 4-5 minutes per side, until golden brown.
Preparation
Mix all the seasoning together and set aside. Dice the onion and add to the pot with the ground beef. Brown the beef and onions together. Add the chili beans and the tomatoes plus one chili bean can worth of water. Add the seasoning mixture to the pot and stir. Let the chili simmer for about one hour until thickened.
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain. While the pasta is cooking, combine clams with juice, oil, butter, parsley, basil, garlic and pepper in a large saucepan. Cook over medium heat until boiling. Place the pasta in individual serving plates and pour about 1/4 cup of the prepared sauce over each plate of linguine.
Preparation
Brown sausage in a skillet, remove from skillet and set aside. Brown onions and peppers in the same skillet for 10 minutes in the drippings from the sausage. Place the sausage links in a baking dish. Pour peppers & onions over the sausage. Mix together the tomatoes and tomato sauce, add salt and pepper, then pour over the sausage, peppers and onions in the baking dish. Bake in a 350 degree pre-heated oven for one hour.
Preparation
Preheat oven to 400°F. Line a baking sheet with parchment paper. Flatten each dough ball to desired thickness. Place 2 slices of pepperoni in middle of each dough round. Tear each slice mozzarella into 4 pieces and arrange evenly over the pepperoni. Roll up dough and pinch seams well to seal. Arrange rolls, seam side down, 1 to 1 1/2 inches apart on the baking sheet. Brush 2 tablespoons of the butter evenly over the rolls.
Preparation
Pre-Heat the oven to 425 degrees. Spray a baking sheet with non-stick cooking spray. Place the chicken on the baking sheet and sprinkle it with salt and pepper. In a bowl, combine the rest of the ingredients until they are well blended. Brush the chicken with the sauce. Place it in the oven and bake it for 20 minutes. Turn the chicken over, brush the other side with the sauce and place it back in the oven for another 20 minutes.
Preparation
Pat the catfish dry. Sprinkle the fish fry onto both sides of each fillet. Ensure the entire fillet is coated with seasoning. Spritz olive oil on the top of each fillet. Place the fillet in the Air Fryer basket. Do not stack the fish and do not overcrowd the basket. Cook in batches if needed. Close and cook for 10 minutes on 400 degrees. Open the air fryer and flip the fish. Cook for an additional 10 minutes. Open and flip the fish. Cook for an additional 2-3 minutes or until desired crispness. Top with parsley.
Preparation
Place potatoes in a large pot and add water to cover; bring to a boil. Cook the potatoes until easily pierced by a fork, about 10 minutes. Drain and set aside to cool. Place bacon in a large deep skillet over medium-high heat. Fry until browned and crisp. Drain bacon, leaving the grease in the skillet. Crumble the bacon when cool enough to handle.
Preparation
Mix the flour with seasoned salt and pepper in a shallow dish. Dredge the fish fillets in the flour mixture. Heat a large skillet over high heat. Add 3 tablespoons butter to the hot skillet. Saute the fillets in 2 batches, cooking on each side until cooked through; about 2 minutes per side. Transfer the fish onto a clean plate to keep warm. Add the remaining 4 tablespoons butter to the skillet and cook until golden in color. Add in lemon juice, bring to a boil then add in the parsley. Season the sauce with salt and pepper, pour the warm sauce over the fish and enjoy!
Preparation
Trim roast of visible fat. Sprinkle with salt, pepper and garlic powder and rub into the meat. For optional browning, heat 1 tablespoon olive oil in a large nonstick skillet over medium heat until hot. Brown the roast on all sides, approximately 2 minutes per side. Add roast to a 3 to 5 quart slow cooker. Cover beef with barbecue sauce. Add onion. Cover and cook on low 9 to 10 hours or on high 5 to 6 hours until roast is fork tender.
Preparation
In a large bowl, place the scooped avocado and lime juice, toss to coat. Drain and reserve the lime juice after all the avocados have been coated. Using a potato masher, add the salt, cumin and cayenne and mash. Then, fold in the onions, tomatoes, cilantro and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.
Preparation
Preheat oven to 400 degrees. Lay flatbread crusts on a greased baking sheet. Brush each with olive oil, then top with evenly distributed Mozzarella cheese, onion, tomato and chicken. Bake flatbread for about 12 minutes or until the cheese is melted, toppings are heated through and the flatbread is golden brown. Remove flatbread from the oven and top with avocado.
Preparation
Wash the cauliflower, cut out the core and separate it into florets. Cook the cauliflower in boiling water until it is fork tender, but not too soft. Coat the bottom of a skillet with the olive oil and brown the cauliflower over high heat, break the florets up into smaller pieces and move them around in the skillet with a fork to brown them evenly. When browned, add the grated cheese and turn the cauliflower over with a spatula to cook just a little more so that the cauliflower absorbs the flavor of the cheese.
Preparation
Generously coat the pork roast with the seasoning salt. Place the roast in a crock pot or Dutch oven and pour the cola and barbecue sauce over it. Cover and allow it to cook on low for 4 to 5 hours, internal temperature should be 160 to 170 degrees when fully cooked. Remove the bones and excess fat from the pork.
Preparation
Clean the shrimp and remove all the shell but the tail section. Boil in water until pink. Put shrimp in bowl and toss with melted butter, olive oil and minced garlic. Place in a single layer in pan and place under broiler for 3 minutes. Turn over and roast 3 minutes more. Add breadcrumbs, grated cheese, parsley and a small amount of lemon juice. Bake in 350 degree oven for 5 minutes.
Preparation
Heat a frying pan that will accommodate the two steaks until it’s hot. Add a swirl of olive oil and the minced garlic. Season the steaks with salt and pepper and cook on high for 2 to 2 ½ minutes per side for medium rare. Add the butter to the pan, allow it to foam a little and baste the steaks.
Preparation
Preheat oven to 375° F. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Preparation
To a large bowl, add all the salad ingredients, stir well to combine and set aside. To a medium bowl, add all the dressing ingredients, pour over the salad, and toss to combine. Cover, refrigerate for at least 3 hours to allow flavors to marry, and serve chilled. Enjoy!
Preparation
Cut the beef into cubes. In a large skillet, over medium high heat, heat the olive oil. Brown the beef cubes with the garlic in the oil. Add the mushrooms with the liquid, then add the tomato sauce, salt, pepper and red wine. Cook for 30 minutes or until the beef cubes are tender. Add a little more wine while cooking if desired.
Preparation
Preheat oven to 375 degrees. In a large saucepan, melt 4 tablespoons butter over medium heat. Stir in flour, parsley flakes, salt, thyme and pepper until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. In a large bowl, combine potatoes, ham and onion; place half in a greased 2 1/2 quart baking dish. Top with half the sauce, then potato mixture and finally the remaining sauce. Cover and bake until potatoes are almost tender, 65-75 minutes. Dot with remaining 2 tablespoons butter. Bake, uncovered, until potatoes are tender, 15 to 20 minutes.
Preparation
Heat oven to 375 degrees. In a medium bowl, beat eggs, milk, salt and pepper until smooth and set aside. Fry the diced bacon in a large cast iron skillet until browned. Add onion, peppers, salt and pepper, stirring often, until onions are translucent. Add the spinach a handful at a time to wilt. Reduce heat to low and pour in the egg mixture. Stir well then smooth the top. Drop small nuggets of goat cheese evenly on top. Transfer to the oven. Bake 20 to 25 minutes until the eggs are set and golden brown.
Preparation
Dry corned beef with damp paper towels. Place in large pan, cover with water. Add garlic, cloves, black peppercorns, and bay leaves. Bring to boil. Reduce heat; simmer 5 minutes. Skim surface and cover pan; simmer 3 to 4 hours, or until corned beef is fork-tender. Add carrots, potatoes, and onions during last 25 minutes. Add cabbage wedges during last 15 minutes. Cook vegetables just till tender. Slice across the grain. Serve with veggies.
Preparation
Saute the spinach in a dry skillet until just wilted. When cooled, squeeze the moisture out of it and set aside. Add the 2 tablespoons butter and 2 tablespoons olive oil to the pan. Saute the shrimp until just pink and set aside. Wipe out the pan, then melt 4 tablespoons butter. When melted, add the onion and saute until translucent. Add the garlic and saute another minute. Sprinkle the flour onto the onion and garlic mixture and cook another minute. Pour in the cream and lemon juice and bring to a simmer. Add the cheese, stirring to melt. Reduce to low and let thicken. Add salt and pepper to taste.
Preparation
Poached Peaches: Combine sugar, water, and vanilla bean in a pot over medium heat. Stir until the mixture boils. Cover and boil for 5 minutes. Turn off the heat. If using extract instead of vanilla bean, do not add the extract after boiling the mixture. Resume mixture to a simmer. Cut peaches in half and remove the pits, add peach halves to simmering syrup. Poach peaches for 2-3 minutes on each side until soft.
Preparation
Preheat the oven to 350° Butter and flour baking pans. Whisk together dry ingredients in a large bowl until combined. Mix together eggs, butter, milk, sour cream, and vanilla in a separate bowl until well combined. Slowly add the wet ingredients to the dry ingredients and beat with a hand mixer for 2 minutes (do not over-mix).
Preparation
Combine 4 cups water and 2 cups white rice in a saucepan and bring to a boil. Reduce heat, cover and simmer until rice is tender and water has been absorbed; about 20 minutes. Remove from the heat and let cool to room temperature. Place carrots in a small saucepan and cover with water. Bring to a low boil and cook for 3 to 5 minutes. Stir in peas, then immediately drain in a colander. Heat pan over high heat.
Preparation
Pre-heat oven to 350 degrees. Cover the bottom of a baking pan with spaghetti sauce Place frozen stuffed shells on the sauce, then cover generously with the remainder of the sauce. Sprinkle generously with grated romano cheese. Cover with aluminum foil and bake for 35 to 40 minutes.
Melt butter in a glass measuring cup for 30 to 60 seconds in microwave. Add lemon juice, salt and pepper to the butter. Place salmon on top of broiling pan lined with aluminum foil skin side down. Brush lemon juice mixture on top of salmon. Broil 3 to 4 minutes, turn over and brush other side with lemon juice mixture.
White Sauce: Microwave the butter for one minute on high, then add the flour and seasonings. Whisk together, then cook one more minute in the microwave, gradually stir in the milk or half & half. Microwave on high about another three minutes or until the sauce thickens. Remove from the microwave and allow to cool.
Preparation
Place the sliced onions in the bottom of a Dutch oven. Season the roast with salt and pepper and place it on top of the onions. Add the vinegar and bay leaf to the pan and cook over high heat for about 10 minutes to get the roast simmering. Reduce the heat to low, cover and allow it to simmer over low heat 3 to 4 hours. When it is done, remove the roast from the pan.
Preparation
Mix together the flour, paprika, cayenne pepper and salt. Toss the wings in the seasoned flour and shake off the excess. Place the wings on a parchment lined baking sheet and bake in a 390 degree pre-heated oven for 25 minutes, turning them over after 10 minutes. Pour your favorite sauce over the cooked wings. Bake another 10 minutes to caramelize.
Preparation
Cut the steaks into serving size portions. Mix the Romano cheese with the bread crumbs. Coat the meat on each side first with the olive oil, then with of the bread crumb mixture, using 1/2 of the total mixture. Mix the wine vinegar and sugar with the marinara sauce. Line the bottom of a casserole baking dish with marinara sauce, then a layer of breaded steak, spread the rest of the marinara sauce over the steaks.
Preparation
Bake chicken tenders at 350 degrees for 20 minutes then shred or cut the chicken into bite size pieces. Clean and cut the spinach into smaller pieces, steam and drain well. In a deep skillet, place 2/3 cup of the 1/2 & 1/2 and all of the butter. Cook on low heat until the butter is melted and it begins to thicken slightly.
Preparation
Cover the bottom of a baking pan with the Marinara Sauce. Place the peppers on the sauce, then spoon the remaining sauce over the peppers. Sprinkle with Romano Cheese. Bake in a 350 degree pre-heated oven for 45 minutes to one hour, depending on the number and size of the peppers.
Preparation
Melt butter in a glass measuring cup for 1/2 to one minute in microwave. Add lemon juice, salt and pepper. Line grille grate with aluminum foil. Heat grill to medium heat. Place salmon on aluminum foil skin side down. Brush lemon juice mixture on top of salmon. Grill 3 to 4 minutes, turn over and brush other side
Preparation
Mix bread crumbs with grated Romano cheese, onion and olive oil. Sprinkle bread crumb mixture onto steak pieces. Press grated provolone into bread crumbs and steak. Roll up the steak, spray bottom of baking pan with olive oil spray and place bracioles in the pan. Sprinkle a little olive oil on each brasciole and bake at 350 degrees in a pre-heated oven for about 1/2 hour or until brown.
Preparation
Melt butter in a glass measuring cup for 1/2 to one minute in microwave. Add lemon juice, salt and pepper. Brush lemon juice mixture on top of the chops and let them sit at room temperature for about 15 minutes before grilling. Heat grill to 600 degrees or maximum heat. Place pork chops directly on the grill. Allow the heat to sear the chops for about a minute, then turn the heat to medium or raise the grate. Grill 3 minutes more, turn over and brush the other side with lemon juice mixture.
Preparation
Dip chicken in oil, then in bread crumbs, press bread crumbs into chicken. Dip potatoes in oil, then roll them in the bread crumbs. Spray bottom of a 13” baking pan with olive oil spray. Place chicken and potatoes in the pan in a single layer. Sprinkle bread crumbs lightly over the chicken and potatoes and drizzle a little olive oil over them as well.
Preparation
Pre-heat oven to 350 degrees. Rinse and pat dry the chicken breasts. Spray a small, shallow baking dish with cooking spray. Sprinkle the chicken with onion powder, garlic salt and pepper. Place them in the baking dish. Add chicken broth to the dish. Bake for 20 minutes or until the chicken is no longer pink.
Preparation
Lay alternate layers of potatoes, ham and onions in a greased baking pan. Combine sauce and seasonings then pour over the potatoes and ham. Cover the baking pan; bake about one hour in a 350 degree oven. Uncover the baking pan and continue baking another 30 minutes or until the top is browned.
Preparation
Sauté the onion in olive oil, then place in a saucepan. Add the crushed tomatoes, tomato paste and 4-6 oz. cans of water. Bring it to a slow boil and lower heat slightly. Add the clams with the liquid from the clams, add salt and pepper. Cook on low heat about 30 minutes.
Preparation
Mix the Salmon with the egg and crushed saltine crackers, add salt and pepper and form into patties, will make four generous patties.
Spray skillet with olive oil spray, brown the patties over medium heat, turning over once, about four minutes cooking time on each side or until lightly brown and warm
Preparation
Season both sides of Pork Chops with salt and pepper, place in a shallow roasting pan. Bake in 375 degree pre-heated oven for 35 minutes or until juices run clear from the pork chops, which indicates the meat is fully cooked, or when the chops reach an internal temperature of 160 degrees Fahrenheit on a meat thermometer. Squeeze lemon juice on the chops during the last 5 minutes of baking.
Preparation
Pre-heat the oven to 425 degrees. Loosen the skin from the turkey breast and rub the butter under the skin and all over outside of the breast. Season with salt and pepper. Scatter the thyme, rosemary and garlic over a large rimmed baking sheet. Arrange the turkey breast, skin side up, on top. Roast in the oven, turning over half way through until the skin is crisp and golden brown. Meat thermometer should read an internal temperature of 160 degrees to reach optimal
Preparation
Cut about 1 1/2 inches off the bottom of the asparagus and discard. Wash the asparagus, then cut it into pieces about 1½ inches in length then set it aside. In a saucepan or deep skillet, brown the onions in the olive oil until they are beginning to soften, add the asparagus and allow them to cook together for about two minutes, then add the water.
Preparation
Coat the bottom of a baking dish with the olive oil spray and arrange the Cod in the dish.. Melt the butter and combine it with the bread crumbs, parsley, salt and pepper, then spread the mixture over the Cod evenly. Bake in a 350 degree pre-heated oven for 25 to 30 minutes. Fish will flake easily when it’s done.
Preparation
Place slivered onion in saucepan or pot with olive oil, allow to simmer over medium heat until onions are beginning to brown. Cut stewing beef into preferred bite size pieces, add to the browned onions, add gravy mix, water, salt and pepper and two tablespoons cooking wine, allow to cook about ten minutes, covered on medium heat.
Preparation
Pre-heat oven to 350 degrees. Trim extra fat from the chicken, leaving some skin on. Place the chicken in a baking pan. Liberally dot the butter onto the chicken and add the chicken broth to the pan. Bake for 30 minutes at 350 degrees, then turn the chicken over add more butter and bake for 15 minutes more. Add the wine and bake for another 15 minutes, total baking time will be one hour.
Preparation
Pre-heat the oven to 500 degrees. Season the roast with salt and pepper, then place it in a roasting pan or baking dish, fat side up. Do not cover or add water. Place the roast in the pre-heated oven and reduce the temperature to 475 degrees. Roast for 21 minutes (seven minutes per lb.) then turn the oven off and let the roast sit in the hot oven for 2 ½ hours. Do not open the oven door at all during this time.
Preparation
In a deep skillet, place 2/3 cup of the 1/2 & 1/2 and all of the butter. Cook on low heat until the butter is melted and it begins to thicken slightly. Remove from heat, add the shrimp and spinach, toss and blend together. Add the fettuccini or linguine and toss to entirely coat the pasta with the sauce. Return to the stove on low heat. Add the remaining 1/2 & 1/2 and the grated cheese
Preparation
Pre-heat the oven to 450 degrees F. Remove any extra fat from the chicken. Place the chicken in a small baking pan and rub with olive oil. Mix the salt, pepper, oregano, basil, paprika and cayenne pepper together and sprinkle over the chicken and inside the cavity. Roast the chicken in the oven for 20 minutes. Lower the oven to 400 degrees F and continue roasting to a minimum internal