Spicy Almond Soba Noodles With Edamame

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

Ingredients

• Servings: 1
• 2 ounces dried soba noodles
• 1/2 cup shelled edamame
• 1 tablespoon sliced raw almonds
• 1 tablespoon almond butter (or any nut butter)
• 2 teaspoons rice vinegar (to taste)
• 1 garlic clove, finely chopped
• 1/4 teaspoon red pepper flakes (to taste)
• 2 tablespoons hot water, more if needed
• kosher salt or sea salt
• 1 scallion, thinly sliced ( and green parts)
• 1/2 red bell pepper, stemmed seeded and thinly sliced

Recipe

• 1 bring a large pot of salted water to a boil over medium-high heat, add the soba noodles and cook 6 to 8 minutes, or until barely tender. use tongs to remove the noodles to a bowl, reserving the cooking water.
• 2 return pot to the boil. add the edamame to the pot and cook until tender, about 5 minutes. drain and add to the noodles.
• 3 toast the almonds in a small, dry skillet over medium heat, shaking frequently, until lightly browned and toasty, 2 to 3 minutes. remove immediately to a plate and allow to cool. coarsely chop.
• 4 combine the nut butter, vinegar, garlic and red pepper flakes in a small bowl. add the hot water, stirring to mix well. if it seems too thick, add more hot water, a teaspoon at a time, until it has reached the right consistency. add salt to taste and more vinegar and red pepper flakes if you want it tangier/spicier.
• 5 pour over the noodles, add the scallion, bell pepper, and chopped almonds, and toss well.

Spinach-feta Lasagna

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• salt
• pepper
• 1 dash nutmeg
• 1 lb lasagna noodle
• 2 (10 ounce) packages frozen chopped spinach, thawed,steamed,drained and squeezed dry
• 2 large red onions, peeled and finely chopped (about 2 cups)
• 2 stalks celery, finely chopped
• 1 cup of chopped fresh dill
• 1/2 cup of chopped fresh mint
• 1/2 lb feta, crumbled
• 1 1/4 lbs of greek anthotiro or 1 1/4 lbs ricotta cheese
• salt & freshly ground black pepper
• 1/2 teaspoon of freshly grated nutmeg
• 2 eggs, slightly beaten
• 1/2 cup of grated kefalotiri or 1/2 cup parmesan cheese
• 5 -7 tablespoons olive oil

Recipe

• 1 make the bechamel: heat the butter in a medium saucepan over low heat, and as soon as it begins to sizzle, add the flour and stir for 5 minutes.
• 2 slowly add the milk, whisking all the while, until smooth and thick, about 5-7 minutes.
• 3 cover the bechamel with a kitchen towel and set aside until ready to use.
• 4 bring a large pot of salted water to a rolling boil and cook lasagna noodles until firm, about 10 minutes.
• 5 remove, drain, and place in a large bowl of cold water until ready to use.
• 6 heat 3 tablespoons olive oil in a medium skillet.
• 7 add the onion and celery cover the skillet, and cook over low heat until soft, about 10 minutes.
• 8 combine the spinach, onions and celery, dill, feta and anthotiro in a large bowl.
• 9 mix in the eggs, season with salt, pepper, and nutmeg, and toss with 2 to 4 more tablespoons of olive oil.
• 10 preheat oven to 350d.
• 11 lightly oil a large shallow baking dish (approximately 10 x 14 inches).
• 12 spread 2-3 tablespoons of bechamel on the bottom.
• 13 remove the lasagna noodles from the water one at a time and blot dry with a paper towel.
• 14 arrange one-third of the noodles in a single layer over the bechamel.
• 15 spread half the filling over the lasagna.
• 16 repeat with remaining lasagna and filling, ending up with a final layer of noodles.
• 17 spread the bechamel evenly over the noodles, and sprinkle with grated cheese.
• 18 bake for 45-50 minutes, until top is golden brown.
• 19 remove, cool slightly and serve.

Stuffed Bell Peppers

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

Ingredients

• Servings: 4
• 4 large bell peppers, any color
• 1 lb ground beef
• 2 tablespoons onions, chopped
• 1 cup rice, cooked
• 1 teaspoon salt
• 1 garlic clove, minced
• 15 ounces tomato sauce, divided
• 3/4 cup mozzarella cheese, shredded

Recipe

• 1 cut thin slice from stem end of each bell pepper to remove top of pepper. remove seeds and membranes; rinse peppers. cook peppers in enough boiling water to cover about 5 minutes; drain.
• 2 cook beef and onion in skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. stir in rice, salt, garlic and 1 cup of tomato sauce; cook until hot.
• 3 heat oven to 350 degrees. stuff peppers with beef mixture. stand peppers upright in ungreased square baking dish, 8x8x2 inch. pour remaining tomato sauce over peppers. cover and bake 45 minutes. uncover and bake about 15 minutes longer or until peppers are tender. sprinkle with cheese.

Stuffed Bell Peppers

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

Ingredients

• Servings: 6
• 6 large green peppers
• 1 lb ground beef or 1 lb turkey
• 3 tablespoons onions, chopped
• 1 cup cooked rice
• 2 teaspoons salt
• 1/4 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1 (15 ounce) can tomato sauce, divided
• 3/4 cup shredded mozzarella cheese

Recipe

• 1 preheat oven to 325.
• 2 cut off the stem of the bell pepper and remove seeds and membranes; rinse pepper.
• 3 submerge peppers in boiling water for 2-3 minutes; remove and drain.
• 4 fry meat and onion in a pan until thoroughly cooked; drain off juices.
• 5 stir in rice, salt, garlic powder, cumin and 1 cup of the tomato sauce. heat on stove until bubbling.
• 6 stuff peppers with beef mixture.
• 7 stand upright in square baking dish.
• 8 pour remaining tomato sauce over pepper, cover, and bake for 30 minutes. uncover peppers and top with cheese.
• 9 cook an additional 15 minutes.

Stuffed Bell Pepper Soup

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

Ingredients

• 1 lb ground beef
• 1/2 medium onion, diced
• 2 stalks celery, diced
• 1 lb green pepper, diced
• 2 garlic cloves, chopped
• 1 (16 ounce) can diced tomatoes or 1 (16 ounce) can crushed tomatoes
• 2 cups water or 2 cups low sodium beef broth
• 1 -2 teaspoon beef base
• salt and pepper
• rice (optional)

Recipe

• 1 brown ground beef until fully cooked.
• 2 drain fat from beef and set aside, do not discard the fat.
• 3 saute the vegetables in the same pan.
• 4 add water or broth, beef base, ground beef and rendered fat, let simmer for at least 15 minutes. salt and pepper to taste.
• 5 the longer this soup simmers the better the flavor. stir in desired amount of rice.
• 6 for oamc cooking divide soup into 2 cup containers and freeze without adding the rice. when ready to serve thaw and heat soup and serve with fresh rice. (you can probably freeze this with the rice in it just fine we just usually prefer to make the rice fresh.).

Stuffed Bell Peppers

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

• 1 egg
• 2 slices bread, crust removed
• 1/2 cup skim milk
• 1/4 cup instant minced onion
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried basil
• 1 lb lean ground beef
• 4 bell peppers, about the same size
• 1 (10 3/4 ounce) can condensed tomato soup
• 1 (10 3/4 ounce) can water
• 2 cups cooked rice
• 4 tablespoons light sour cream, divided

Recipe

• 1 in a large bowl, slightly beat the egg and milk, until combined. tear bread into pieces and add to egg milk. stir in minced onion, salt, pepper and basil. let rest so bread can absorb moisture.
• 2 meanwhile, wash and core 4 bell peppers, set aside.
• 3 when bread is soggy, add ground beef to milk/egg mixture and knead completely so that all ingredients are throughly combined.
• 4 divide the beef into four sections. stuff each pepper with beef mixture.
• 5 pour can of soup into slow cooker. fill can with water and pour into slow cooker. stir the soup so that soup has an even consistency.
• 6 add the 4 peppers, cover and cook on high for four hours. to serve, place 1/2 cup cooked rice in bottom of a serving bowl, add cooked pepper and ladle 1/2 cup soup onto rice. top each with a table spoon of sour cream.

Spinach-feta Penne With Pine Nuts

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

Ingredients

• Servings: 4
• 1 lb penne pasta
• 3 tablespoons olive oil
• 3 cloves fresh garlic, minced
• 8 ounces crumbled feta cheese
• 3/4 cup shredded parmesan cheese (not grated)
• 5 cups fresh baby spinach
• 1/3 cup pine nuts

Recipe

• 1 cook penne pasta according to package directions.
• 2 as pasta is cooking, toast pine nuts lightly in a small skillet over medium-low heat, stirring frequently and keeping a close eye on them to prevent burning.
• 3 remove pine nuts from heat when lightly browned, after about 1-2 minutes.
• 4 set aside pine nuts.
• 5 drain cooked pasta and set aside.
• 6 heat olive oil in a large, deep skillet or wok.
• 7 add garlic and saute over medium heat for about 30 seconds, being careful not to let garlic brown.
• 8 stir in cooked pasta.
• 9 stir in feta and parmesan cheese and cook for a 2-3 minutes, until feta cheese just starts to melt and pasta and cheese is thoroughly heated through.
• 10 stir in spinach and continue to heat until spinach barely starts to wilt.
• 11 take pasta off heat and stir in the toasted pine nuts.
• 12 transfer to serving dish and serve.

Sopita

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

Ingredients

• Servings: 1
• 1 cup rice
• butter
• 1 tomato
• 1 zucchini
• 1 teaspoon salt
• 1/2 cup chicken stock or 1/2 cup vegetable stock

Recipe

• 1 sauté rice in butter.
• 2 add chopped tomato and zucchini and cook for a few minutes.
• 3 add chicken (or vegetable stock) and salt.
• 4 bring to a boil.
• 5 cover and let simmer until liquid is absorbed.

Stuffed Bell Peppers

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

Ingredients

• Servings: 6
• 6 green peppers
• 1 lb ground beef
• 1 medium onion
• 1 (6 ounce) can tomato paste
• 1 1/4 cups water
• 2 cups rice, cooked
• 2 teaspoons worcestershire sauce
• 1/2 teaspoon salt
• 1/2 cup shredded cheese

Recipe

• 1 preheat oven to 375.
• 2 remove tops and seeds from peppers.
• 3 cook in boiling water for 5 minute.
• 4 brown ground beef with onion ; drain the fat.
• 5 combine other ingrediants and then add to the meat mixture.
• 6 place in oven for 30 minute.

Sopa De Platano ( Plantain Soup)

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

Ingredients

• Servings: 8
• 1 lb ground beef
• 3 medium green plantains
• 1 cup sofrito sauce
• 2 beef bouillon cubes
• 2 tablespoons sazon goya con culantro y achiote
• adobo seasoning (to taste)
• water (large pot 3/4 full)
• 1 (8 ounce) can tomato sauce
• 1 tablespoon olive oil

Recipe

• 1 fill pot 3/4 way full of water.
• 2 crumble raw ground beef into water.
• 3 add adobo, sazon and bouillon cubes.
• 4 add oil to a small pot, cook sofrito about 3-4 minutes on med high heat. add to water.
• 5 grate plantains on a cheese grater ( finest part of the grater)
• 6 add the plantains to the rest of the ingredients.
• 7 add as much tomato sauce as you like.its up to you. i add the whole can.
• 8 bring it all to a boil, then simmer on med low heat 1-1 1/2 hours. season with more adobo ( or salt) to your taste, if needed.
• 9 serve with rice!
• 10 sofrito.
• 11 1 onion.
• 12 1 green bell pepper.
• 13 1 bunch of cilantro.
• 14 3 cloves of garlic.
• 15 2 tbs. of oregano.
• 16 chop and puree all ingredients. freeze the rest to use in other recipes (it's the best magic seasoning!).

Spinach, Rice And Feta Pie

Ingredients

• Servings: 6
• 2 teaspoons butter
• 3/4 cup onion, chopped
• 2 teaspoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups milk
• 2 cups long-grain rice, cooked
• 3 ounces feta cheese, crumbled
• 1 egg, lightly beaten
• 2 egg whites
• 10 ounces frozen spinach, chopped, thawed and drained
• 2 tablespoons olive oil
• to taste olive oil flavored cooking spray

Recipe

• 1 preheat oven to 400 degrees.
• 2 spray a 9 inch pie plate with the cooking spray.
• 3 squeeze all moisture out of spinach.
• 4 in a large saucepan, over medium heat, melt butter and saute onion 3 minutes.
• 5 stir in flour, salt and pepper.
• 6 gradually add in milk stirring with a whisk, until smooth.
• 7 bring mixture to a boil, reduce heat and simmer until slightly thickened, stirring constantly.
• 8 remove from heat. stir in rice, feta, egg, egg and spinach.
• 9 pour mixture into prepared pie plate, sprinkle top with parmesan and b ake for 35 minutes.
• 10 turn broiler on and broil until top is golden brown, about 2 minutes.

Sopa De Orejas (colombian Rice Fritter Soup)

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

Ingredients

• Servings: 6
• 10 cups beef broth
• 1 tablespoon olive oil
• 1 onion, diced
• 3 scallions, chopped
• 6 garlic cloves, crushed
• 2 teaspoons ground cumin
• 1 teaspoon achiote
• 1/4 cup finely chopped fresh cilantro or 1/4 cup parsley
• 2 carrots, peeled and sliced
• 3 large potatoes, peeled and diced
• 2 cups cooked rice
• 1/2 cup milk
• 2 beaten eggs
• 1 teaspoon ground cumin
• 1 teaspoon sazon goya with azafran
• salt and pepper
• vegetable oil (for frying)

Recipe

• 1 heat the oil over medium heat in a large pot, add the onions, scallions, garlic cumin, achiote, cilantro, salt and pepper.
• 2 add the broth, carrots and potatoes. bring to a boil, reduce temperature and simmer for about 30 minutes.
• 3 while the broth is simmering, start making the fritters: place the rice in the food processor and process for about 2 minutes.
• 4 mix well, the rice, milk, eggs, sazon goya, cumin, salt and pepper in a medium bowl.
• 5 pour oil to a depth of 2 inches in a skillet. drop the rice mixture by tablespoons into hot oil. cook 2 to 4 minutes, or until golden, turning once. drain on paper towels. set aside.
• 6 add the fritters to the soup and cook for 12 minutes more. add fresh cilantro and serve warm with rice and avocado on the side.

Spinach, Tomato, And Pine Nut Fettuccine

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

Ingredients

• Servings: 4
• 9 ounces fettuccine
• 2 tablespoons olive oil
• 1/3 cup pine nuts
• 1 1/2 teaspoons garlic, minced (or 3 cloves fresh)
• 1 (9 ounce) bag fresh spinach
• 6 roma tomatoes, chopped
• 1/3 cup parmesan cheese
• kosher salt, to taste
• fresh cracked pepper, to taste

Recipe

• 1 cook fettuccini according to package directions.
• 2 heat oil in skillet. add garlic and pine nuts. saute for one or two minutes until pine nuts are lightly browned. stir in spinach. cook until spinach is wilted. add tomatoes and cook until they are warm.
• 3 spoon spinach mixture over the fettuccini and top with parmesan cheese.

Stuffed Bell Pepper

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

Ingredients

• 6 bell peppers (any color)
• salt
• 1 lb ground beef (mixture of ground lamb, veal and beef)
• 1/3 cup onion, chopped
• 2 garlic cloves, minced
• 8 ounces mushrooms, chopped
• 2 teaspoons dried italian herb seasoning (just use whatever is on hand, basil, oregano etc)
• salt and pepper
• 1 (14 1/2 ounce) can diced tomatoes
• 2 teaspoons worcestershire sauce
• 1 (4 ounce) can olives, sliced
• 1/2 cup uncooked rice
• 1/2 cup broth
• 2 cups shredded cheddar cheese (or any kind of cheese you prefer)
• 2 cups pasta sauce (whatever one you like)
• water, as needed

Recipe

• 1 bring a large pot of salted water to a boil. cut the peppers in half and remove the seeds and ribs. cook peppers in boiling water for 5 minutes; drain. sprinkle salt inside each pepper, and set aside.
• 2 in a large skillet, saute onions and garlic until translucent. add mushrooms and cook until mushrooms browned and tender.
• 3 add beef and cook until beef browned.
• 4 drain off excess fat, and season with salt, pepper and dried herbs.
• 5 stir in the tomatoes, rice, 1/2 cup broth, sliced olives and worcestershire sauce. cover, and simmer for 20-25 minutes, or until rice is tender. remove from heat, and stir in 1 cup of cheese.
• 6 preheat oven to 350 degrees f.
• 7 stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish.
• 8 pour pasta sauce over the peppers. sprinkle with additional cheese.
• 9 bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

Spicy Baked Rigatoni

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

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 sweet and hot italian sausage, casings removed
• 12 ounces rigatoni pasta
• 2 cups of your favorite prepared marinara sauce
• 2 medium ripe tomatoes, diced
• 1/2 cup fresh basil leaf, torn coarsely
• 1 teaspoon dried oregano
• 1/4 teaspoon hot red pepper flakes
• 12 ounces mozzarella cheese (make 6 slices and dice the remainder)
• salt & freshly ground black pepper, to taste

Recipe

• 1 preheat the oven to 350°f lightly oil a 9x13x2â??inch baking dish.
• 2 heat the olive oil in a heavy pot over medium-low heat. add the sausages and cook, breaking them up into clumps, until browned, 10 to 12 minutes. using a slotted spoon, transfer to a large bowl.
• 3 meanwhile, cook the pasta in a large pot of boiling salted water until just tender, about 12 minutes. drain well and add to the sausages along with the marinara sauce, tomatoes, basil, oregano, pepper flakes, diced mozzarella, salt, and pepper. toss well. transfer to the prepared baking dish and cover the top with the mozzarella slices.
• 4 bake until the cheese is melted and the pasta is heated through, about 20 minutes.

Stuffed Bell Peppers

Total Time: 1 hr 3 mins Cook Time: 1 hr 3 mins

Ingredients

• Servings: 12
• 12 green bell peppers
• 2 lbs ground beef
• 2 garlic cloves, minced
• 1 onion, chopped
• 2 cups cooked rice
• 1 (28 ounce) can tomato sauce, divided
• 1 tablespoon salt
• 1/2 teaspoon black pepper
• 2 cups shredded cheddar cheese

Recipe

• 1 preheat oven to 350 degrees.
• 2 slice off the stem end of peppers and reserve for another use.
• 3 remove the seeds and membranes from the peppers and rinse peppers inside and out.
• 4 to parboil, use the microwave as follows.
• 5 place 4 peppers at a time face down on a dinner plate, cover with a microwave cover and microwave on high for 3 minutes.
• 6 repeat with remaining peppers.
• 7 place peppers face up in a baking dish just large enough to accommodate all 12 peppers.
• 8 meanwhile, brown ground beef in a large skillet with onion and garlic.
• 9 drain off fat.
• 10 add rice, half of tomato sauce, salt, and pepper; stir and heat until well combined.
• 11 quickly stir in the cheese.
• 12 fill each pepper with the beef mixture.
• 13 pour the remaining tomato sauce evenly over the peppers and cover the baking dish tightly.
• 14 bake for 45 minutes, then uncover and bake for an additional 15 minutes.
• 15 these may be frozen.

Roz Bi Saffran

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 1/2 cups long grain rice
• 4 tablespoons butter
• 1 pinch saffron thread
• 4 cups water
• 1/2 teaspoon salt, to taste
• 1/4 cup pine nuts
• 1/4 cup hazelnuts (filberts)
• 1/4 cup unsulphured dried apricot, cut into pieces
• 1/4 cup unsulphured raisins

Recipe

• 1 rinse the rice until the water runs clear. drain, then spread the rice on a baking sheet and allow to dry-at least 30 minutes.
• 2 melt 3 tablespoons of the butter in a pot over medium heat. stir in the rice and saffron.
• 3 pour 4 cups water into the pot along with the salt. bring to a rapid boil; boiling for 2 minutes. turn heat down to a simmer and cover pan.
• 4 cook the rice for 20 minutes or until the grains are tender and no liquid remains.
• 5 take the pot off the heat and cover the lid with a clean cotton dish towel. allow to stand 10 minutes.
• 6 in a sautè pan melt the remaining 1 tablespoon of butter over medium heat. add the pine nuts and hazelnuts and cook for about 2 minutes or until lightly browned. add the dried fruit and cook 1 minute longer, until warmed through.
• 7 stir the nut/fruit mixture into the rice and transfer to a platter. serve hot.

Spicey Peanut Dip

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 2 cups roasted peanuts, chopped
• 3 large garlic cloves
• 1 piece peeled gingerroot, about 2 inches
• 1/4 cup water
• 1/4 cup dark sesame oil
• 1 1/2 tablespoons sugar
• 3 tablespoons soy sauce
• 2 tablespoons chinese rice wine or 2 tablespoons sake
• 1 1/2 tablespoons chinese black vinegar (may substitute 2 tsp worcestershire sauce if you can't find it)
• 1 teaspoon hot chili paste

Recipe

• 1 position knife blade in a food processor bowl. add the first three ingredients. process for 2 minutes, stopping once to scrape down the sides.
• 2 add the water and the remaining ingredients. process until blended.
• 3 serve with veggies!

Stuffed Bell Peppers

Total Time: 1 hr 52 mins Preparation Time: 1 hr Cook Time: 52 mins

Ingredients

• 1 (16 ounce) can crushed tomatoes
• 2 zucchini
• 6 bell peppers, 3 orange, and 3 yellow
• 3 ounces parsley
• 1 (12 ounce) package pasta
• 1 onion
• 1 garlic clove
• 1 tablespoon extra virgin olive oil
• 6 ounces minced beef
• salt and pepper
• 1 (8 ounce) package parmesan cheese
• 1 (8 ounce) can chicken stock

Recipe

• 1 pasta is small, almost rice-like. boil 1 cup water, plus the can of chicken stock, add pasta. don't cook thoroughly, as it will continue to cook in the peppers. ala dente!
• 2 strain, put in a bowl, retain the liquid from the pasta. add the chopped tomatoes to the pasta. grate 2 zuchinnis, and put into the bowl. chop the parsley and put into bowl. chop onion and garlic,with the extra virgin olive oil, add minced beef, and brown, then strain, and put in bowl. stir all together.
• 3 put aside. put peppers into a pan with 3" sides.
• 4 now, cut the tops off the peppers, clean out. if pepper won't stand erect, skim a little of the skin off the bottom, and it should stand. spoon mixture into the peppers, make sure that you fill it right to the top as it will fall a little while cooking. put them into the pan, and pour in the reserved liquid from the pasta. put in preheated 400f oven for 50 minutes. then, take out, and put aside until you are nearly ready to serve. sprinkle tops with the rest of the parmesan cheese, and put it under broiler, for a minute. serve.

Stuffed Bell Pepper Stew

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 2 lbs ground beef
• 2 green bell peppers, diced
• 1 (28 ounce) can crushed tomatoes
• 2 (8 ounce) cans tomato sauce
• 1 (14 1/2 ounce) can diced tomatoes
• 2 (14 1/2 ounce) cans beef broth
• 1/2 teaspoon ground black pepper
• 1 tablespoon worcestershire sauce
• 1 tablespoon italian seasoning
• 1 teaspoon garlic powder
• 2 cups cooked brown rice
• finely shredded mozzarella cheese (optional)

Recipe

• 1 in a dutch oven brown beef and drain off fat.
• 2 add the peppers to the browned meat and sauté for 3-5 minutes.
• 3 cook rice following instructions on box.
• 4 stir in the rest of the ingredients accept the rice. reduce heat to low, cover and simmer for 30 to 45 minutes. stir in rice and heat through.
• 5 pour into bowls and top with mozzarella cheese if desired.

Spicy Italian Sausage Sauce (for Pizza Or Pasta's)

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

Ingredients

• 1 lb ground mild italian sausage
• 1/3 cup minced green pepper
• 1/3 cup minced onion
• 2 teaspoons minced garlic
• 1/4 teaspoon freshly cracked pepper
• 1/8 teaspoon salt
• 8 ounces hunts tomato sauce
• 4 ounces water
• 1/4 teaspoon basil
• 1/4 teaspoon thyme
• 1/2 teaspoon cornstarch
• 2 teaspoons parmesan cheese

Recipe

• 1 in a frying pan fry up the italian sausage.
• 2 add the minced green pepper,onion and garlic and brown til no longer pink. drain.
• 3 return back to pan and add the remaining ingredients and simmer 30 minutes on medium low heat, stirring occasionally to thicken sauce.
• 4 you can use this on pizza dough or on a plate of spaghetti.
• 5 note: may add more or less water while simmering and if not thick enough add alittle more corn starch to your taste.

Sopa De Frijoles(bean Soup)

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 7
• 2 lbs red beans or 2 lbs black beans
• 1 big onion
• 1 big bell pepper
• 1 bunch green onion
• 1/2 cup margarine
• 2 tomatoes
• 1 1/2 cups buttermilk or 1 1/2 cups sour cream
• 1 dozen egg
• salt
• pepper
• garlic
• vinegar

Recipe

• 1 boil the beans until they are soft, making sure that the water doesn't evaporate--adding more water if it's necessary to keep the beans covered.
• 2 cut up all of the vegetables into very fine pieces.
• 3 find a 6 liter pan and melt the margarine stick in it.
• 4 then dump in the sliced vegetables and fry them in the butter until they are browned.
• 5 dump out in all of the excess water from the beans.
• 6 set this mixture to boil and add in the buttermilk or sour cream.
• 7 if you want to add in pepper, salt, vinager, or garlic then do it now.
• 8 beat 3 eggs in a bowl.
• 9 add in the eggs to the soup while stirring and continue stirring until they are completely mixed inches then crack open the rest of the eggs and drop them in, one by one.
• 10 the eggs are an optional part of the soup, however.
• 11 cook of the soup until it's boiled and the eggs are completely done and then serve it on top of rice with tortillas.

Stuffed Bell Peppers

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

Ingredients

• 3 large bell peppers, seeded and cut in half lengthwise
• 1 1/2 cups fresh tomatoes, chopped
• 1 tablespoon fresh cilantro, chopped
• 1 jalapeno pepper, seeded and chopped
• 1 garlic clove, finely minced
• 1/2 teaspoon dried oregano leaves, divided
• 1/4 teaspoon ground cumin
• 8 ounces lean ground beef
• 1 cup cooked brown rice
• 2 egg whites
• 2 tablespoons onions, finely chopped
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Recipe

• 1 preheat oven to 350.
• 2 place steamer basket in large saucepan; add 1 inch water, being careful nto to let water touch bottom of basket. place bell peppers in basket; cover. bring water to a boil; reduce heat to medium. steam peppers 8 to 10 minutes or until tender, adding additional water if necessary; drain.
• 3 combine tomatoes, cilantro, jalapeno pepper, garlic, ¼ t oregano, and cumin in small bowl. set aside.
• 4 thoroughly combine beef, rice, egg , onion, salt and black pepper in large bowl. stir 1 c of tomato mixture into beef mixture.
• 5 spoon filling evenly into pepper halves; place in 13x9 inch baking dish. cover tightly with foil. bake 45 minutes or until meat is browned and vegetables are tender. serve with remaining tomato mixture.

Roz Bel Laban, Middle Eastern Rice Pudding

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

Ingredients

• Servings: 8
• 1 cup rice
• 2 cups water
• 3 cups whole milk
• 1 cup granulated sugar
• 1 tablespoon orange blossom water
• 1/2 cup dates, diced
• 3/4 teaspoon ground cinnamon or 3/4 teaspoon cardamom

Recipe

• 1 in a large saucepan cook rice in water for 15 minutes.
• 2 add milk, and stir until the mixture becomes thick.
• 3 add orange blossom water and sugar. continue stirring until rice is well cooked.
• 4 stir in the diced dates, do not allow to dissolve.
• 5 place in individual serving bowls and sprinkle with cinnamon or cardamom. you may also choose to place pudding in large serving dish and sprinkle with cinnamon or cardamom.
• 6 serve when cooled or chill in refrigerator.

Royal Rice Dish

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

Ingredients

• Servings: 5
• 1 1/2 cups uncooked long-grain rice, not instant
• 1 small onion, chopped fine
• 1 cup margarine or 1 cup butter
• 1 green pepper, chopped fine
• 2 (8 ounce) cans beef consomme
• 2 beef bouillon cubes
• 1 (8 ounce) can hot water
• 1 1/2 teaspoons oregano
• 1/8 teaspoon black pepper (to taste)
• salt, if needed

Recipe

• 1 saute rice and onion in butter until rice is golden brown.
• 2 add rest of ingredients and bring to a boil, with the exception of salt, since it's suggested to add it to taste when rice is done.
• 3 cover, reduce heat, and simmer over lowest heat for 45 minutes to 1 hour, stirring occasionally, until rice is tender and liquid absorbed.

Stuffed Bell Peppers

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 large red peppers (capsicum)
• 1/2 cup short-grain rice
• 1 tablespoon olive oil
• 1 red onion, finely chopped
• 2 garlic cloves, crushed
• 1 tomato, chopped
• 1 cup finely grated cheddar cheese
• 1/4 cup finely grated parmesan cheese
• 1/4 cup chopped fresh basil
• 1/4 cup chopped parsley
• salt
• fresh ground black pepper

Recipe

• 1 preheat oven to 180c degrees.
• 2 cut peppers in half lengthways, and remove all the seeds and membrane.
• 3 cook the rice in large pan of boiling water until tender (about 12 minutes) drain well and set aside in a mixing bowl to cool.
• 4 heat the oil in a frying pan and cook onion until soft.
• 5 add garlic and cook one more minute.
• 6 add onion and garlic to the rice, along with all the remaining ingredients.
• 7 mix everything together well, and season with salt and pepper.
• 8 spoon the rice mixture into the pepper shells, and place them on an oven tray.
• 9 bake for 30 minutes or until the peppers are soft and the filling is brown on top.
• 10 (can be made with other coloured peppers).

Stuffed Bell Peppers

Total Time: 6 hrs 15 mins Preparation Time: 15 mins Cook Time: 6 hrs

Ingredients

• Servings: 4
• 2 large green bell peppers
• 2 large red bell peppers
• 1/2 cup converted rice
• 1 (15 1/4 ounce) can whole kernel corn, drained
• 1 (2 1/4 ounce) can sliced ripe olives, drained
• 3 scallions, chopped
• 1/4 teaspoon seasoning salt
• 1/4 teaspoon garlic pepper seasoning
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1/3 cup dry red wine
• 1 (6 ounce) can tomato paste

Recipe

• 1 slice the tops off the green and red peppers and carefully remove the seeds and inner ribs.
• 2 remove the stems from the tops and chop the remaining pepper pieces.
• 3 stand the peppers upright in a 5-quart slow cooker.
• 4 (if you have a smaller crockpot, stack the peppers).
• 5 in a medium bowl, combine the chopped pepper tops, rice, corn, olives, scallions, seasoned salt, garlic pepper and 1/4 cup of the tomatoes with their liquid.
• 6 mix well.
• 7 stuff the peppers with the corn mixture, dividing equally and packing lightly.
• 8 mix the remaining tomatoes and their liquid with the wine and tomato paste until well blended.
• 9 pour over and around the peppers in the slow cooker.
• 10 cover and cook on low 6 1/4-7 hours or until the rice is cooked and the peppers are tender but still hold their shape.
• 11 makes 4 main-course or 8 side-dish servings.

Rotwein-nudeln (red Wine Pasta With Spring Onions)

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

Ingredients

• Servings: 4
• 1 tablespoon butter or 1 tablespoon olive oil
• 2 bunches green onions, sliced (spring onions, about 300 g.)
• 1 pinch cinnamon
• 1 1/4 cups heavy cream
• 1/2 cup freshly grated parmesan cheese
• 1 liter merlot or 1 liter other red wine
• 2 1/8 cups water
• 1 tablespoon salt
• 14 -18 ounces fettuccine pasta or 14 -18 ounces other dry pasta

Recipe

• 1 sauce:.
• 2 in saucepan, heat butter over medium heat. add green onions and saute until softened. add cream and cinnamon and bring to boil. let simmer 5 minutes.
• 3 add parmesan, stirring constantly. season to taste with salt and pepper.
• 4 pasta:.
• 5 in large pot combine red wine and water and bring to a boil. add salt.
• 6 cook pasta al dente, stirring occasionally. drain.
• 7 serve pasta topped with cream sauce.

Stuffed Bell Peppers

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 6 medium green bell peppers
• 1 1/2 lbs ground beef
• 1/2 medium onion, chopped
• 1 cup instant rice
• 1 (14 1/2 ounce) can diced tomatoes, with juice
• 2 (8 ounce) cans tomato sauce
• 1 (8 ounce) can tomato sauce (optional)
• 1 cup shredded colby cheese, if desired
• 1 -2 tablespoon worcestershire sauce
• salt, to taste
• pepper, to taste

Recipe

• 1 preheat oven to 400°f.
• 2 cut tops off the peppers and scrape out the insides; making sure to get all of the seeds.
• 3 once cleaned out, place peppers in a casserole dish.
• 4 if need be, cut a little off the bottoms to even out the peppers so they stand straight up.
• 5 brown beef with chopped onions.
• 6 drain off excess fat.
• 7 add tomatoes, 2 cans of the tomato sauce and worcestershire sauce; salt and pepper to taste.
• 8 bring to a boil and stir in uncooked instant rice; cover, remove from heat and allow to stand 3-5 minutes.
• 9 stir meat mixture and spoon it into the peppers.
• 10 *optional-pour remaining can of tomato sauce around the bottom of the baking dish.
• 11 you can add a little bit of water to thin it out, if you desire.
• 12 if not using remaining can of sauce, be sure to add 3-4 tbsp.
• 13 of hot water to bottom of baking dish.
• 14 cover baking dish and bake in the preheated oven for approximately 30 minutes or until peppers are tender.
• 15 remove cover, sprinkle with cheese and bake for a few more minutes to allow the cheese to melt.

Posh French Mash

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

Ingredients

• Servings: 4
• 2 lbs yukon gold potatoes, peeled, cut into 2 inch chunks
• 4 garlic cloves, peeled
• 1/2 cup milk
• 3 tablespoons butter
• 1 1/3 cups shredded gruyere
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons chopped fresh parsley

Recipe

• 1 put potatoes & garlic into a large saucepan, add enough water to just cover & bring water to a boil; reduce heat to medium low & simmer, covered, 20 - 25 minutes until potatoes & garlic are very tender.
• 2 drain well, return to saucepan & put over low heat for a minute or so to dry out potatoes, shaking the saucepan so they don't stick.
• 3 combine milk & butter in a microwave-safe bowl & nuke on high for 1 - 2 minutes until milk is steaming & butter starts to melt; stir milk mixture, cheese & seasonings into potatoes.
• 4 squeeze potatoes through a ricer or mash roughly with a fork, then beat until smooth with an electric mixer, being careful not to overdo it or they will become gluey.
• 5 spoon into a warm serving dish; sprinkle with parsley & serve immediately.

Stuffed Bell Peppers

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

Ingredients

• Servings: 4
• 4 large bell peppers
• 1 1/2 lbs ground beef
• 1 medium onion, diced
• 4 ounces rice, i use success 10 minutes brown rice
• 2 (8 ounce) cans tomato sauce, divided
• 1/2 tablespoon chili powder
• 1 teaspoon garlic powder
• salt and pepper

Recipe

• 1 preheat oven to 375°f.
• 2 cook the rice about half way, so that its soft on the outside but still hard inside. allow to cool.
• 3 in a large bowl, combine ground beef, rice, onion, about 4 oz tomato sauce, and seasoning. mix well.
• 4 cut the top and seeds out of the peppers and wash with cool water.
• 5 in a deep pan, pour about 4 oz of the tomato sauce. stuff the prepared peppers with the meat mixture and place, top up, in the baking pan. pour the last 8 oz tomato sauce over the peppers.
• 6 bake about 1 hours, or until the pepper look wilted and the top of the meat and tomato sauce is browned.
• 7 cool and serve!

Stuffed Bell Pepper Soup

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

Ingredients

• Servings: 6
• 1 lb ground meat, browned (beef, turkey, lamb, etc)
• 1 (28 ounce) can diced tomatoes, undrained
• 1 (32 ounce) jar salsa
• 1 (8 7/8 ounce) uncle ben's ready rice (spanish, mexican, chicken, etc)
• 4 -6 cups chicken stock
• 4 bell peppers, cut into strips (green, red, yellow)
• 1/2 onion, cut into strips

Recipe

• 1 brown meat until no longer pink.
• 2 cook rice according to package directions.
• 3 place all ingredients in large pot or slow cooker.
• 4 slowly cook until heated through (20 minutes on stovetop; 1 hour on high in slow cooker). makes a hearty meal with warm, crusty bread!

Spicy & Cheesy Quesadilla Burgers

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• 1 lb lean ground beef
• 1/8-1/4 teaspoon ground red pepper
• 1/4 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon mexican oregano
• 1 teaspoon adobo seasoning or 3/4 teaspoon salt
• 8 (10 inch) flour tortillas
• 1 1/2 cups chihuahua cheese, shredded
• 1/2 cup pico de gallo or 1/2 cup chunky salsa, very well-drained
• 1/4 cup pickled jalapeno pepper, finely chopped
• olive oil, for frying burgers and brushing tortillas
• sour cream, as desired

Recipe

• 1 with your hands, combine the ground beef with the spices (red pepper through adobo seasoning/salt). divide the meat into four same-sized portions, then form each into a burger patty. you want thin, very flat and very round burgers.
• 2 heat some olive oil in a skillet over medium-high heat. fry each patty for 5-10 minutes (until desired doneness), flipping once halfway through. alternately, you can grill or broil the burgers. set patties aside when done and keep warm.
• 3 wipe down the skillet and return to heat. brush one side of each tortilla with olive oil. place tortilla oiled-side down onto hot skillet. place 3 tablespoons of cheese on the tortilla, leaving same space empty near the edges. top the cheese with 2 tablespoons of pico de gallo, then top with a burger patty. now, top the burger with 1 tablespoon chopped jalapenos and then 3 tablespoons of cheese. finally, place another tortilla on the quesadilla with the oiled-side facing you.
• 4 cook until the bottom of the tortilla is browned and cheese is fully melted, about 1-2 minutes. flip, and cook another 1-2 minutes.
• 5 repeat steps 3 and 4 until all quesadillas are constructed and cooked.
• 6 cut each each quesadilla in half and serve right away with a bit of sour cream. serve alongside rice & beans for a complete and satisfying meal.

Stuffed Bell Peppers

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

Ingredients

• Servings: 4
• 4 medium green bell peppers, 1/2-inch trimmed off the tops, seeds removed
• 1 (8 1/2 ounce) package rice, uncle ben's whole grain medley vegetable harvest 90 second microwave pouch
• 1 1/2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 lb ground beef
• 1 tablespoon minced garlic
• 1 (14 1/2 ounce) can diced tomatoes, 1/4 c. juice reserved
• 2 cups shredded mozzarella cheese, divided
• 2 tablespoons dried parsley
• salt and pepper, to taste
• 1/4 cup ketchup
• parsley (to garnish)

Recipe

• 1 heat oven to 350 degrees f.
• 2 bring large pot of water to boil and immerse prepared peppers in boiling water for 3 minutes. remove from water and drain on paper towels, cut side up.
• 3 make small opening in rice packet to allow for steam and cook in microwave for 90 seconds.
• 4 heat oil on medium-high heat and saute' onions for about 5 minutes. you many wish to chop trimmed pieces of peppers and add to onion to cook as well. add beef and cook until brown, then add garlic and cook about 30 seconds more.
• 5 in large mixing bowl combine rice, beef mixture, drained tomatoes, 1 cup cheese, parsley, salt and pepper. place peppers in 9" square pan and fill each to just over full with mixture.
• 6 mix ketchup with reserved tomato juice and spoon over top of stuffed peppers. sprinkle each with remaining cheese and garnish with more parsley.
• 7 bake for 30 minutes at 350 degrees f.

Stuffed Bell Pepper Soup

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

Ingredients

• Servings: 6
• 1/2 lb ground round
• 2 cups chopped green peppers (or combination of red and green)
• 1 cup chopped onion
• 1/4 teaspoon pepper
• 2 cups beef broth (i use low sodium)
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 (10 3/4 ounce) can tomato soup, undiluted
• 1 (10 3/4 ounce) soup can water
• 1 1/2 cups hot cooked rice

Recipe

• 1 heat small dutch oven over medium high heat. add beef and cook until done.
• 2 add peppers and onion and cook until tender. stir in pepper, broth, tomatoes, soup and 1 soup can of water.
• 3 boil; reduce heat and simmer for 45 minutes.
• 4 spoon 1/4 cup rice into each bowl and top with 1 cup hot soup.

Stuffed Chicken Breast

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

Ingredients

• Servings: 4
• 4 boneless chicken breasts
• 1/2-1 teaspoon seasoning salt
• 4 -6 roasted garlic cloves, mashed
• 2 tablespoons minced fresh herbs (parsley, basil, and oregano)
• 2 tablespoons minced sun-dried tomatoes
• 1 cup shredded gruyere
• 2 tablespoons pine nuts, lightly toasted
• 4 slices prosciutto
• 1/4 cup flour, divided in 1/2
• olive oil
• 2 cups minced vidalia onions
• 3/4 cup sweet vermouth (or dry)
• 1 cup chicken broth
• 1/2 lb farfalle pasta, cooked according to package
• 2 cups fresh baby spinach leaves, washed and dried

Recipe

• 1 in a large ziplock bag place one breast at a time; and close bag leaving 2 inches open; pound with a mallet till 3/4 inches thick.
• 2 season each with seasoned salt and distribute the garlic on each; following with herbs, tomatoes, cheese, pine nuts, then lay a slice of prosciutto on each.
• 3 roll each breast up and tie securing with cotton string to secure filling both lengthwise and crosswise.
• 4 dust each roll with 1/8 cup of flour. shake off excess.
• 5 heat a large frying pan add olive oil to coat bottom of pan.
• 6 saute onions for 3 minutes stirring.
• 7 push onions aside add oil if needed and brown chicken turning on each side after a minute per side, 4 minutes in all.
• 8 add sweet vermouth to deglaze simmer while mixing 1/8 cup of the remaining flour with water to make a slurry.
• 9 remove only the chicken and place under foil to keep warm.
• 10 add slurry to pan with broth simmering and stirring till thicken about 5 minutes when no flour taste remains. place chicken in the sauce just to coat then remove.
• 11 toss cooked pasta into the sauce.
• 12 plate pasta on optional fresh spinach then place sliced chicken on pasta.
• 13 or chop spinach and toss into hot pasta just before serving just to wilt then top with sliced chicken.
• 14 garnish with basil.

Porulvilanga Urundai / Mystery Balls

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

Ingredients

• Servings: 12
• 1 cup uncooked rice
• 3/4 cup water
• 3/4 cup brown sugar
• 1/2 inch dried ginger
• 1 pinch salt
• 2 cardamom
• 2 tablespoons dried coconut, pieces

Recipe

• 1 heat a pan and dry roast the rice till it becomes puffed and light brown in color, let it cool for some time.
• 2 grind the rice, dried ginger and cardamom in a blender / grinder to a fine powder.
• 3 sift the rice flour with a sieve to separate any remaining coarse rice, grind it again to a fine flour. reserve 2 tbs flour for dusting.
• 4 in a separate saucepan heat the water and add the jaggery and salt, stir it till the jaggery gets dissolved. remove from heat and strain it to remove any impurities in it.
• 5 pour the liquid in the pan again and boil it for 5 more mins, to get a thick sugar syrup, remove from heat.
• 6 make a mound of the flour on a flat work surface.
• 7 create a hollow/ well in the middle of the mound and add spoonfuls of sugar syrup into it and stir the mixture with a fork.
• 8 make small balls with the wet flour. make the balls real quick as it tends to become dry and hard very soon. coat the balls with the reserved flour.
• 9 allow it to cool and store it in an airtight container. this sweet has longer shelf life.

Stuffed Cheesy Shells

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

Ingredients

• 21 pieces jumbo pasta shells, cooked
• 2 tablespoons onion powder
• 3 cups homemade spaghetti sauce or 3 cups store bought spaghetti sauce, divided
• 1 1/2 teaspoons salt
• 1/2 teaspoon garlic powder
• 1 1/2 lbs low-fat tofu, mashed
• 1/2 teaspoon basil
• 2 teaspoons parsley
• 2 tablespoons fat-free parmesan cheese

Recipe

• 1 preheat oven to 350 degrees.
• 2 spread two cups spaghetti sauce in a 13x9 inch pan and set aside.
• 3 add 1/2 cup water to remaining sauce and set aside.
• 4 in a large mixing bowl, combine tofu, parsley, onion powder, salt, garlic powder, and basil. mix well.
• 5 fill cooked shells with tofu mixture.
• 6 place shells into baking pan.
• 7 pour remaining 1 cup spaghetti sauce with 1/2 cup water over the top.
• 8 sprinkle parmesan cheese over top of spaghetti sauce.
• 9 bake for 25 minutes or until bubbly.

Spicy Apricot Chicken (ww)

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

Ingredients

• Servings: 4
• 3 teaspoons dark sesame oil
• 4 (6 ounce) skinless chicken breasts, bone-in
• 1/2 cup apricot preserves
• 2 tablespoons unseasoned rice vinegar
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon chili-garlic sauce
• 2 tablespoons reduced sodium soy sauce

Recipe

• 1 heat 2 teaspoons of the sesame oil in a large nonstick skillet set over medium-high heat.
• 2 add the chicken breasts and cook until browned, 2-3 minutes on each side.
• 3 transfer the chicken to a 5-6 quart slow cooker.
• 4 combine remaining 1 teaspoons of oil and the remaining ingredients and pour over the chicken.
• 5 cook covered until the chicken is fork tender, 3-4 hours on high or 6-8 hours on low.
• 6 transfer the chicken to a platter, keep warm.
• 7 pour the sauce into a small saucepan; bring to a boil over medium-high heat.
• 8 cook, stirring occasionally, until slightly thickened, 3-4 minutes.

Raw Aam Ka Guramma

Total Time: 27 mins Cook Time: 27 mins

Ingredients

• Servings: 1
• 500 g ripe mangoes, cut into thin slices
• 1/2 teaspoon methi seeds
• 2 tejpatta
• 2 dried red chilies, each broken into half
• 1 teaspoon anise seed
• 500 g jaggery (or same amount of sugar)

Recipe

• 1 heat oil in karaahi, add methi, dried red chilly, tejpatta, saunf and mango slices.
• 2 saute for 2 minutes.
• 3 add jaggery and let the ripe mango cook with it on slow flame for 20- 25 minutes.
• 4 leave a little jaggery syrup remaining with the cooked mango.
• 5 serve as an accompaniment to snacks or rice- daal.

Stuffed Capsicums

Total Time: 2 hrs 30 mins Preparation Time: 1 hr 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 8 green capsicum
• 500 g minced beef
• 2 onions
• 4 cloves garlic
• 2 cans crushed tomatoes
• 1 tablespoon tomato paste
• 1 cup long-grain rice
• 1 bunch flat leaf parsley
• paprika
• salt and pepper
• sugar
• olive oil

Recipe

• 1 finely chop one onion and two of the garlic cloves and saute until translucent in some olive oil.
• 2 add the minced beef and cook until it changes colour.
• 3 add salt, pepper, tomato paste, paprika and finely chopped parsley to the meat, then set aside.
• 4 bring plenty of salted water to the boil, and cook the rice until it is firm.
• 5 it is important not to overcook the rice, as it will finish softening later.
• 6 add the rice to the meat mixture.
• 7 cut the tops off the capsicums and remove the core and seeds.
• 8 3/4 fill each capsicum with the meat and rice mixture, replacing the tops when done.
• 9 arrange stuffed capsicums in a large casserole or oven proof dish.
• 10 make a sauce for the capsicums: add the other chopped onion and remaining garlic cloves to some olive oil and cook.
• 11 add crushed tomatoes, salt& pepper, paprika, sugar and simmer for 10 minutes.
• 12 ladle this sauce over the capsicums, cover and bake in a preheated 180c oven for 45 minutes, or until the capsicums are tender.
• 13 remove from oven earlier if the capsicums begin to fall apart.

Roxsand's Spyro's Pasta

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

Ingredients

• Servings: 4
• 1 small red onion, chopped
• 2 cloves garlic, chopped
• 2 ounces wild mushrooms, sliced (oyster, portabello)
• 1 tablespoon olive oil
• 2 ounces sun-dried tomatoes, rehydrated according to package directions
• 1/4 cup wine
• 1/2 cup chicken stock
• 7 ounces linguine, cooked
• 1/2 cup fresh spinach, chopped
• 2 2/3 tablespoons fresh basil, chopped
• 6 tablespoons parmesan cheese
• salt and pepper

Recipe

• 1 saute onion, garlic, and mushrooms in olive oil.
• 2 add sundried tomatoes.
• 3 deglaze pan with wine, reducing until dry.
• 4 add chicken stock, linguini and spinach.
• 5 sprinkle with chopped basil and all the cheese; salt and pepper to taste.

Spinach-ricotta Gnocchi

Total Time: 39 mins Preparation Time: 35 mins Cook Time: 4 mins

Ingredients

• Servings: 8
• 1 (10 ounce) package frozen chopped spinach
• 2 eggs
• 2 egg yolks
• 16 ounces ricotta cheese
• 1/2 teaspoon sea salt
• 1/4 teaspoon fresh ground pepper
• 1/4 teaspoon nutmeg
• 1 cup grated parmigiano-regiano cheese
• 1 cup flour

Recipe

• 1 thaw and squeeze all liquid from spinach.
• 2 chop finely.
• 3 stir with 2 whole eggs and.
• 4 2 egg yolks.
• 5 16 ounces of ricotta cheese.
• 6 1/2 teaspoon sea salt.
• 7 1/4 teaspoon freshly ground pepper.
• 8 1/4 teaspoon nutmeg.
• 9 1 cup grated parmigiano-regiano cheese.
• 10 1 cup flour.
• 11 until just combined into a very soft dough.
• 12 on a lightly floured surface.
• 13 shape into 1/2 inch thick ropes.
• 14 cut into 1 inch pieces.
• 15 cook in batches in a large pot of boiling salted water.
• 16 4 minutes.
• 17 drain
• 18 serve with extra virgin olive oil and.
• 19 shaved parmigiano-regiano cheese.

Spinach-rice Bake

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

Ingredients

• Servings: 6
• 1/2 cup long grain rice
• 1 1/2 cups water
• 1/2 teaspoon olive oil
• 3 eggs
• 2 cups milk
• 1/2 cup onion, chopped fine
• 1 (10 ounce) package frozen chopped spinach, thawed
• 1 cup sharp cheddar cheese, shredded
• 1 garlic clove, minced
• 1/8 teaspoon ground black pepper
• 1/2 teaspoon salt
• nonstick cooking spray

Recipe

• 1 preheat oven to 325°f.
• 2 cook rice in 1 1/2 cups water and olive oil according to package directions.
• 3 squeeze all of water out of thawed spinach and let set in colander while preparing other ingredients.
• 4 in a large bowl beat eggs.
• 5 add milk, chopped onion, garlic, pepper and salt.
• 6 mix well.
• 7 add cooked rice, and drained spinach, stir well.
• 8 mix in cheddar cheese.
• 9 treat 2-qt casserole dish with nonstick cooking spray.
• 10 pour mixture into casserole dish.
• 11 bake for 30-40 minutes.

Spinach-rice Torta Squares

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

Ingredients

• Servings: 12
• 3 tablespoons dried italian breadcrumbs
• 2/3 cup arborio rice
• 2 tablespoons olive oil
• 2 medium onions, chopped
• 2 garlic cloves, minced
• 4 (10 ounce) boxes frozen chopped spinach, thawed and squeezed dry
• 12 large eggs
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons crumbled dried rosemary
• 1 1/4 teaspoons salt
• 1 1/2 cups freshly grated parmesan cheese, divided
• 1 cup shredded smoked cheddar cheese or 1 cup extra-sharp cheddar cheese

Recipe

• 1 position rack in the center of the oven; preheat to 325°; lightly oil a 13x9 inch baking dish; sprinkle with bread crumbs.
• 2 tilt dish to coat with the crumbs, and tap out the excess.
• 3 bring a medium saucepan of lightly salted water to a boil over high heat; add in the rice and decrease heat to medium.
• 4 cook, uncovered, until the rice is tender (about 16 minutes); drain well and set aside.
• 5 heat oil in a large nonstick skillet over medium heat; add in the onions.
• 6 stir/saute 6 minutes or until the onions are tender.
• 7 add in the garlic; stir until it gives off its aroma, about 1 minute.
• 8 add in the spinach; cook, stirring often, just to evaporate any remaining liquid, about 3 minutes; set mixture aside.
• 9 in a big bowl, whisk the eggs, basil, rosemary, salt, and pepper together; add in the rice, spinach/onion mixture, 1 cup of parmesan cheese, and the cheddar cheese; mix well.
• 10 spread mixture in the baking dish; sprinkle remaining parmesan on top.
• 11 bake until the torta feels firm when pressed in the center, about 45 minutes.
• 12 cool completely in the dish; cut the torta horizontally into 6 equal strips, then vertically into 9 strips to make 54 pieces.
• 13 arrange on a serving platter; serve at room temperature.

Spinach-sausage Stuffed Shells

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 1 lb italian sausage, cut into 1 inch chunks
• 1 medium yellow onion, minced
• 1 garlic clove, minced
• 1 (8 ounce) can mushroom stems and pieces, drained
• 1 teaspoon dried basil
• salt
• ground black pepper
• 2 (10 ounce) packages frozen spinach, cooked and drained
• 1 (10 ounce) can condensed cream of mushroom soup
• 1 (8 ounce) container sour cream
• 1 lb jumbo pasta shells, cooked according to package directions
• 1/2 cup grated parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 pint heavy cream (40 percent)

Recipe

• 1 preheat oven to 350 degrees.
• 2 brown sausage in large skillet. stir in onion, garlic, mushrooms and basil and cook until onion is tender. season to taste with salt and pepper. drain excess fat.
• 3 add spinach and soup to the meat mixture. stir in sour cream.
• 4 arrange cooked pasta shells in single layer in 9-by-13-by2 inch baking pan.
• 5 stuff the meat mixture into shells. sprinkle with cheeses. pour cream over the top.
• 6 bake for 30 minutes or until heated through.
• 7 note: the cream in this recipe creates a small amount of sauce as the shells bake. for more sauce, remove the cooked shells to a serving dish; transfer the sauce to a saucepan. add more cream; thicken with flour or cornstarch. cook over medium-high heat, stirring until the sauce reaches the desired consistency. if necessary, season salt and pepper.

Spinach-chicken Linguini

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

Ingredients

• 2 (4 ounce) chicken breasts, cut into bit-size peices
• 1 1/2 tablespoons garlic powder
• 2 minced garlic cloves
• 1/2 tablespoon garlic salt
• 1/2 tablespoon onion powder
• 1 teaspoon butter
• 1 tablespoon extra virgin olive oil
• 1/2 cup mozzarella cheese
• 3 cups spinach leaves, chopped
• 6 ounces linguine

Recipe

• 1 start water for noodles, adding salt and a little bit of olive oil (when ready, add the noodles and stir until noodles are tender).
• 2 cut chicken into peices and add garlic powder, garlic salt, and powder or minced onion to season.
• 3 in a large non-stick frying pan (low - medium), add olive oil and butter. when hot enough, add garlic to infuse. after about 1 minute of infusing add the seasoned chicken to the pan and saute until slightly brown (3-4 minutes) turning heat to medium-high.
• 4 add chopped spinach leaves to pan and continue to saute. allow chicken to get a nice brown color.
• 5 add 1/2 cup of mozzerella and allow cheese to melt over chicken.
• 6 serve with the linguini and top it with dried oregano and a dollup of olive oil.

Spicy & Pareve Crock-pot Chili

Total Time: 8 hrs 15 mins Preparation Time: 15 mins Cook Time: 8 hrs

Ingredients

• 3 onions, diced
• 2 zucchini, diced
• 1 (29 ounce) can tomato puree
• 1/2 lb dried black beans
• 1/4 lb dried bean
• 1/4 lb dried kidney beans
• 3 jalapeno peppers, chopped finely
• 8 garlic cloves, crushed
• 1 (12 ounce) package vegetarian ground meat, such as smart start (optional)
• 5 tablespoons cumin
• 1 tablespoon cayenne pepper
• 1 tablespoon crushed red pepper flakes
• 1 teaspoon black pepper
• 1 tablespoon chili powder

Recipe

• 1 soak the dried beans in water overnight as per package instructions. (add 1 tsp baking soda to the beans so they're less likely to cause stomach upset!).
• 2 rinse beans and put in crock pot.
• 3 add all the other ingredients to the crock pot, and add enough water to cover contents.
• 4 if you desire a more "meaty" consistency, add vegetarian ground meat. (i often make without, which just means beans become the more dominant flavor.).
• 5 cook on "high" for at least 8 hours. can subsequently be turned to "low" for use on shabbat day.
• 6 serve with rice and cheddar cheese, if desired. yum!

Royal Coconut Cookies

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

Ingredients

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup sugar
• 1 cup brown sugar, packed
• 1 cup butter, softened
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups rolled oats
• 2 cups flaked coconut

Recipe

• 1 preheat oven to 350 degrees f (175 degrees c). lightly grease baking sheets.
• 2 sift the flour, baking powder, baking soda and salt together into a bowl.
• 3 cream the butter and the sugar together. beat in the egg and vanilla. add the flour mixture and beat until smooth, about 2 minutes. stir in the oats and flaked coconut.
• 4 shape dough into 1 inch balls and place on the prepared baking sheets. bake at 350 degrees f (175 degrees c) for 12 to 15 minutes.

Sopa De Albondigas (mexican Meatball Soup)

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

Ingredients

• Servings: 6
• 3 tablespoons vegetable oil
• 1 onion, chopped
• 3 -5 cloves garlic, minced
• 2 stalks celery, chopped (optional)
• 1 teaspoon whole cumin seed
• 1 1/2-2 cups low sodium vegetable broth or 1 1/2-2 cups broth (i use homemade)
• 1 (14 1/2 ounce) can peeled diced tomatoes, undrained
• 5 -7 tomatillos, papery skins removed,washed and diced (depending on size)
• 3 -4 cups water (depending on how much stock you used and how thin you like your soup)
• 1 bunch cilantro, washed and chopped
• 1/3 cup rice or 1/3 cup brown rice
• 2 -4 carrots, peeled and sliced (depending on size)
• salt
• pepper
• 1 lb lean ground beef
• 1/3 cup plain breadcrumbs or 1/3 cup italian seasoned breadcrumbs (i use progresso)
• 1 teaspoon ground cumin
• 1 tablespoon garlic powder
• 1/4 teaspoon dried oregano
• 1 egg

Recipe

• 1 in a dutch oven or other soup pot with tight-fitting lid, saute onion, garlic, celery (optional), and cumin seed in hot oil until onions begin to look clear.
• 2 add broth, tomatoes (with juice), water, tomatillos, and cilantro.
• 3 add salt and pepper to taste.
• 4 bring to a boil.
• 5 reduce to a simmer and add carrots and rice.
• 6 make meatballs: begin by mixing breadcrumbs, cumin, oregano, and garlic powder.
• 7 knead in ground beef until thoroughly mixed.
• 8 add egg and knead in.
• 9 (if needed, add additional breadcrumbs; texture at this point should be slightly firmer than ground beef with nothing added.) form into small (about 1/2-inch) meatballs.
• 10 bring broth back to a boil.
• 11 add meatballs to hot broth.
• 12 reduce to a simmer and cook for about 30 minutes.

Sopa Seca

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

Ingredients

• Servings: 4
• 1 -2 dried chipotle chile
• 12 ounces dry noodles (like spaghetti or angel-hair pasta)
• 1 large yellow onion, diced small
• 2 cloves garlic, minced
• 3 medium tomatoes, cored and roughly chopped
• 1 small green pepper, diced
• 2 cups chicken or 2 cups vegetable broth
• 1 bunch cilantro, finely chopped
• 4 sprigs mint, chopped
• 2 ounces monterey jack cheese, shredded
• 6 tablespoons oil
• salt

Recipe

• 1 place chipotle peppers in a bowl of very hot water abd reconstitute for half hour. when soft, remove from water, remove seeds if desired and roughly chop them. discard soaking water.
• 2 break noodles into bite-size pieces. add 5 tbsp oil in a large skillet and place over medium-high heat. when hot, add noodles and sear noodles until noodles are browned nicely. remove from pan and set aside.
• 3 in the same skillet, add the rest of the oil and place on medium low heat. add onion and begin to cook, slowly for 15 minutes until golden brown. add the garlic, tomatoes, green pepper and chopped chipotle and cook for another 5 minutes.
• 4 add broth and salt to taste and add the fried noodles. cover and simmer on medium heat for 10 minutes or until the noodles are soft. stir in cilantro and mint. top with cheese.
• 5 cover and cook for a few minutes more. serve hot.

Shabbat Pasta Casserole

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 500 g pasta
• 250 g cottage cheese
• 250 g crushed tomatoes
• 1/2 cup sliced green olives (or to taste)
• 150 g shredded mozzarella cheese

Recipe

• 1 cook pasta according to directions. drain.
• 2 preheat oven to 180 degrees celsius.
• 3 pour pasta into 9-inch square baking pan (22 cm). it won't all fit, but the amount that will fit depends on which type of pasta - if using large penne, for example, less pasta will fit in that if using elbow macaroni.
• 4 add the cottage cheese, the crushed tomatoes, and the olives. mix well.
• 5 sprinkle shredded mozzarella on top.
• 6 cover with aluminium foil.
• 7 bake for 30 minutes, until cheese melts.
• 8 to warm on shabbat, place on shabbat hot plate two hours before serving.
• 9 note 1: if not using this on a shabbat hot plate, bake for at least an hour - until all the liquids have been absorbed.
• 10 note 2: i didn't add any spices because i found the taste great, but dried oregano, fresh or dried basil, and dried thyme, are all great additions.
• 11 note 3: i put 500 gr pasta because you will definitely have enough, but in most cases there will be leftover pasta. large penne - about 250 gr will be enough. fusili - about 350 gr - 400 gr will be enough. snaller pasta - like elbow macaroni - will probably use most of the 500 gr.

Sopa De Albondigas (aka Meatball Soup)

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• 1 small onion
• 1 small garlic clove
• 1 lb ground beef or 1 lb ground lamb
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice (found with other spices- can find in reg supermarkets)
• salt & freshly ground black pepper (reg pepper is fine too)
• 3 large eggs
• 1/2 cup breadcrumbs, plain is fine
• 8 cups meat stock, you can use beef flavored bullion cubes as well. use about 2 cups of water for each cube
• 1/3 cup long grain rice, rinsed (that's an approx amount. can add more or less depending how much you like rice- but remember it suck)
• 1 large lemon, maybe a little less, the lemon does have a strong taste in the end if too much is added
• 1/3 cup of finely chopped fresh parsley
• 1/3 cup finely snipped fresh chives

Recipe

• 1 place the onion and garlic in the food processor or blender and puree. note to cooker- i found that when i tried to do this, it didnâ??t puree very well. even when i left the onion and garlic in chunks in the meatballs, at the end, you donâ??t notice.
• 2 put the puree in a mixing bowl with the meat, cinnamon, allspice, salt, pepper, 1 beaten egg and bread crumbs. mix together by hand and set aside.
• 3 in a large pot, bring the meat stock to a boil. add the rice and reduce the heat to a gentle boil
• 4 have a bowl of cold water to you while you work. wet your hands and divide the meat mixture into 6 or 8 parts and shape each into a large meatball. put them into the simmering liquid and partially cover the pot.
• 5 cook 1 ½ - 1 ¾ hours. note: doesnâ??t need to be that long. i cooked it for an hour â?¦ a little over an hour and the rice and the meat were cooked. also another thing- check the soup every once in a while because i found that the liquid evaporates easily and i had to keep adding water so the soup wouldnâ??t burn.
• 6 during the last 15 minutes of cooking, beat the lemon juice with the remaining eggs. pour one ladle of the stock into the egg/lemon mixture.
• 7 reduce the heat under the soup to the lowest simmer and slowly add the egg/lemon mixture.
• 8 stirring constantly, allow the soup to thicken but make sure the liquid doesnâ??t come to a boil or the eggs will cook and they will form clumps in the soup.
• 9 when the soup is thickened, remove from heat.
• 10 and then you serve. enjoy.

Spinach-stuffed Pasta Shells

Total Time: 1 hr 5 mins Preparation Time: 40 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 16 packaged jumbo pasta shells or 8 packaged manicotti
• 1 (10 ounce) package frozen chopped spinach, thawed
• 2 beaten eggs
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese (4 ounces)
• 1 cup shredded cheddar cheese (4 ounces)
• 1/2 cup freshly shredded or grated parmesan cheese

Recipe

• 1 cook pasta. drain immediately. rinse with cold water; drain well.
• 2 meanwhile, drain thawed spinach well, pressing out excess liquid.
• 3 for filling, combine eggs; ricotta, mozzarella, and cheddar cheese; half of the parmesan cheese; and the spinach. spoon about 3 tablespoons filling into each jumbo shell or about 1/3 cup filling into each manicotti shell.
• 4 place 4 jumbo shells or 2 manicotti shells into each of 4 individual casseroles. top with sauce; sprinkle with remaining parmesan cheese. bake 2 casseroles immediately; freeze remaining casseroles as directed.
• 5 makes 4 servings. to eat two: bake 2 of the casseroles, covered, in a 350 degree f oven about 25 minutes or until heated through.
• 6 to freeze two: seal, label, and freeze 2 of the casseroles for up to 3 months. to serve, bake 1 or 2 of the frozen casseroles, covered, in a 375 degree f oven about 1 hour or until heated through.

Stuffed Capsicums Or Red Bell Peppers

Total Time: 33 mins Preparation Time: 5 mins Cook Time: 28 mins

Ingredients

• Servings: 6
• 6 assorted red capsicums
• 1 tablespoon butter
• 1 garlic clove, crushed
• 2 onions, finely chopped
• 200 g ground chicken
• 2 tablespoons flour
• 1 cup chicken stock
• 1/2 cup light sour cream
• 2 tablespoons fresh herbs (your choice)
• 2 cups cooked rice

Recipe

• 1 preheat oven to 180.c.
• 2 remove tops from capsicums, discarding seeds and membrane.
• 3 drop capsicums in boiling water for 30 seconds then refresh in cold water and arrange standing up in a small baking dish.
• 4 heat butter in a saucepan and saute onion & garlic & chicken mince for 5 minutes.
• 5 pour off any fat, then add flour and cook for 1 minute, add stock and bring to the boil, stirring constantly.
• 6 stir in sour cream, herbs and rice.
• 7 spoon rice mixture into prepared capsicums and bake for approx 20 minutes.