Sichuan Pepper Chicken

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

Ingredients

• Servings: 6
• 1 tablespoon soy sauce
• 1 1/2 teaspoons dark soy sauce
• 1 1/2 teaspoons cornstarch
• 1 1/2 lbs boneless chicken breasts, diced into 1-inch cubes
• 1/2 cup ketchup
• 1/4 cup chicken broth
• 1 tablespoon chili-garlic sauce
• 2 teaspoons sugar
• 4 teaspoons vegetable oil
• 2 teaspoons ginger, minced
• 2 teaspoons garlic, minced
• 2 teaspoons green onions, minced
• 10 dried red chilies
• 1 jalapeno, stemmed, seeded and thinly sliced
• 1 red bell pepper, stemmed, seeded and thinly sliced
• 1 cup yellow onion, sliced
• 2 teaspoons toasted sesame seeds
• 1 teaspoon sesame oil
• 1 tablespoon fresh cilantro, chopped

Recipe

• 1 in a medium bowl, combine the soy sauce, dark soy and cornstarch. whisk to blend well, and add the chicken to the sauce. toss to evenly coat the chicken and set aside for 15 to 20 minutes.
• 2 in a medium bowl, combine the ketchup, stock, chili garlic sauce and sugar. stir to combine and set aside until ready to use. place a wok over high heat and add the vegetable oil to the pan. swirl the wok to be sure to coat well with the oil. add the ginger, garlic, green onions, dried chilies and jalapenos to the wok.
• 3 cook, stirring often until the garlic is fragrant and the chilies begin to brown, about 20 to 30 seconds. add the chicken, bell peppers and onions to the pan and stir-fry until the chicken is no longer pink, about 4 to 5 minutes.
• 4 add the sauce to the pan and bring to a boil, being sure to toss well in order to coat all the chicken and vegetables evenly, about 1 to 2 minutes. sprinkle the sesame seeds, sesame oil and cilantro into the pan and toss to combine. remove from the heat and serve on a platter with steamed rice.

Salsa Lentils

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

Ingredients

• Servings: 8
• 2 cups uncooked green lentils
• 2 tablespoons olive oil
• 2 cups chopped red onions
• 1/4 cup garlic clove, finely chopped
• 2 cups salsa (recommended old el paso thick n chunky salsa)
• 1 (4 1/2 ounce) can chopped green chilies
• 1 (1 ounce) package taco seasoning mix
• 1 teaspoon salt
• 1 cup chopped fresh cilantro

Recipe

• 1 in a big pan, bring 6 cups water to a boil over high heat; add in lentils; boil 10 minutes or until tender, stirring occasionally; drain.
• 2 heat oil in a large pan over medium heat until hot.
• 3 add in onions and garlic; cook and stir until tender.
• 4 add lentils and remaining ingredients except cilantro; mix well; bring to a boil.
• 5 decrease heat to med-low; cover and simmer 15 minutes or until thoroughly heated, stirring occasionally.
• 6 add cilantro; mix well.
• 7 remove from heat; if desired, serve with hot cooked brown or rice.

Stove-top Bratwurst Dinnner

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

Ingredients

• Servings: 4
• 1 1/2 cups milk
• 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
• 1 lb fully cooked bratwurst, cut into 1/2-inch pieces
• 2 cups frozen cut green beans
• 4 ounces processed cheese, cubed (velveeta)
• 6 cups hot cooked noodles

Recipe

• 1 in a large saucepan, combine the milk and soup until blended.
• 2 add bratwurst and beans.
• 3 bring to a boil.
• 4 reduce heat; cover and simmer for 15 minute or until heated through.
• 5 stir in cheese until melted.
• 6 serve over noodles.

Spicy Tortellini Alfredo

Total Time: 12 mins Preparation Time: 10 mins Cook Time: 2 mins

Ingredients

• Servings: 6
• 20 ounces cheese tortellini (i use whole wheat)
• 12 ounces alfredo sauce, 1 jar
• 9 ounces rotel tomatoes & chilies, drained
• cheese, if desired

Recipe

• 1 cook pasta according to package directions, drain.
• 2 while pasta is still hot, mix in alfredo sauce and rotel well.
• 3 serve warm topped with cheese if desired.

Sichuan Ma Lah Tofu

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 2
• 1 lb firm tofu
• 3 garlic cloves
• 1/4 teaspoon ground sichuan pepper
• 2 teaspoons chili oil
• 2 teaspoons sugar
• 2 teaspoons rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• cilantro (to garnish)

Recipe

• 1 put tofu on a plate to drain.
• 2 smash garlic and mix with everything except tofu and cilantro.
• 3 pour water from the tofu plate and pour the sauce over the tofu.
• 4 garnish with cilantro and serve chilled or at room temperature.

Summer Vegetables With Linguine

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

Ingredients

• 1 medium zucchini
• 1 medium summer squash
• 1 red bell pepper
• 6 ounces linguine
• 1/4 cup dry wine or 1/4 cup chicken broth
• 1/4 teaspoon salt
• 1/4 teaspoon dried basil, crushed
• 1/4 teaspoon dried tarragon, crushed
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons olive oil
• 1 1/2 cups sliced fresh mushrooms
• 3 cloves garlic, minced
• 1/4 cup freshly grated parmesan cheese

Recipe

• 1 cut yellow squash and zucchini into thirds lengthwise.
• 2 cut each third into 1/4 inch thick slices.
• 3 cut red bell pepper into thin strips.
• 4 set aside.
• 5 cook pasta according to package directions.
• 6 drain and keep warm.
• 7 combine wine, salt, basil, tarragon and red pepper flakes in a small bowl; set aside.
• 8 in a large skillet, heat olive oil over medium high heat.
• 9 add squash, zucchini, red bell pepper, mushrooms and garlic.
• 10 stir fry for 2-3 minutes or until vegetables are crisp tender.
• 11 stir wine mixture and drizzle over vegetables.
• 12 toss to coat and allow to heat through.
• 13 to serve, toss vegetables with pasta until well mixed.
• 14 transfer to a large serving platter or a pasta bowl and sprinkle with parmesan cheese.
• 15 this recipe calls for dried herbs but of course use fresh if you have them.
• 16 this looks great on a big platter with pieces of grilled salmon placed on top and garnished with sprigs of fresh basil.

Stove Top/skillet Macaroni And Cheese

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

Ingredients

• Servings: 4
• 1/4 cup butter or 1/4 cup margarine
• 1 cup onion, chopped
• 1 tablespoon flour
• 1 1/2 teaspoons oregano
• 8 ounces macaroni
• 3 1/2 cups milk
• 2 cups cheddar cheese, shredded

Recipe

• 1 melt butter in skillet.
• 2 add onion and saute until tender.
• 3 stir in flour, salt and oregano.
• 4 add macaroni and milk.
• 5 cover and bring to a boil.
• 6 reduce heat and simmer 15 minutes or until macaroni is tender.
• 7 stir occasionally.
• 8 add cheese and stir until cheese is melted (do not boil).

Spicy Tri-color Vegetarian Stuffed Bell Peppers

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

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 2 teaspoons cumin
• 2 small purple onions, diced
• 2 garlic cloves, minced
• 1 (300 g) package frozen vegetarian ground beef (one bag of quorn mince or one box of boca meatless ground burger will do the trick)
• 12 ounces frozen whole kernel corn
• 1 teaspoon coriander
• 2 teaspoons cayenne pepper (you can adjust this to your preference)
• 2 teaspoons salt
• 3/4 cup water
• 1 1/2 cups rice, prepared
• 1 cup shredded mild cheddar cheese, divided
• 3 bell peppers, cut in half lengthwise, seeds removed (1 each red, yellow and green bell pepper)
• 1/2 cup water

Recipe

• 1 preheat oven to 400°f heat olive oil in large skillet and then add cumin, garlic and onion; saute until tender. mix ground burger, corn, spices and 3/4 cup water in; cook on medium heat 5 minutes or until heated through, stirring frequently. if mixture seems dry and sticks to skillet, you can add more water, up to 1/2 cup. remove from heat. add prepared rice and 1/2 cup of the cheese and mix thoroughly.
• 2 spoon mixture evenly into pepper halves and place in 13x9-inch pan. pour 1/2 cup water into pan (this will ensure that the peppers are tenderly cooked).
• 3 cover with foil and bake for 30 minutes.
• 4 uncover. sprinkle with remaining 1/2 cup cheese. bake an additional 5 minutes or until cheese is evenly melted.

Smoked Sausage Gumbo (slow Cooker)

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

Ingredients

• Servings: 4
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 cup chicken broth
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• 3/4 lb polish sausage, cut into 1/2 pieces
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 celery ribs, chopped
• 1 carrot, peeled and chopped
• 2 teaspoons dried oregano
• 2 teaspoons dried thyme
• 1/8 teaspoon ground red pepper
• hot cooked rice
• chopped parsley

Recipe

• 1 combine tomatoes with juice and broth in slow cooker. sprinkle flour evenly over bottom of small skillet. cook over high heat without stirring 3 to 4 minutes or until flour begins to brown. reduce heat to medium; stir flour about 4 minutes. stir in oil until smooth. carefully whisk flour mixture into slow cooker.
• 2 add sausage, onion, bell pepper, celery, carrot, oregano, thyme, and red pepper. stir well. cover; cook on low 4 1/2 hours to 5 hours.
• 3 serve gumbo over rice. sprinkle with parsley.

Spaghetti Sauce For Pasta

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

Ingredients

• Servings: 4
• 3 (14 1/2 ounce) cans italian-style diced tomatoes
• 3 tablespoons of diced cooked garlic, in a refrigerated jar or 3 tablespoons fresh garlic
• 1 tablespoon extra virgin olive oil
• 1 (16 ounce) box angel hair pasta

Recipe

• 1 add olive oil to skillet.
• 2 stir in diced garlic from a jar like spice world brand or use fresh garlic.
• 3 add cans of diced tomatoes.
• 4 simmer about 20 minute.
• 5 these ingredients may be added before simmering.
• 6 1 bag of frozen mixed red green and red peppers
• 7 2 14 1/2 oz cans of sliced mushrooms or fresh mushrooms.
• 8 cooked italian sasuage though i like to make that separately remove any fat and add to pasta as wanted.
• 9 serve with shredded romano and parmasean cheese and garlic toast.texas frozen garlic toast is yum.
• 10 base sauce can be doubled or tripled
• 11 any pasta may be used.

Summer Veggie Pasta Dinner

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 1/4 cup olive oil
• 2 -3 tablespoons rough chopped garlic
• 1/2 cup sweet bell pepper, chopped (red, orange, yellow is good)
• 2/3 cup zucchini, sliced (or other summer squash)
• 1/4 cup sliced mushrooms
• 1/2 cup cherry tomatoes, halved
• 1/4 cup chopped green onion
• 1/4 cup chopped flat leaf parsley
• 1/4 cup chopped basil
• 3 ounces mild goat cheese, crumbled (chevre)
• salt and pepper
• 8 ounces farfalle pasta or 8 ounces rigatoni pasta or 8 ounces rotini pasta

Recipe

• 1 while putting sauce together, cook pasta as directed, drain. it'll probably be ready close to when the veggies are --
• 2 slowly cook garlic in olive oil, low heat, about four minutes.
• 3 raise heat a bit, add bell peppers, cook another 3-4 minutes, then add zucchini and mushrooms.
• 4 prevent child from eating all the goat cheese.
• 5 when zukes and peppers are cooked to your liking (about 4 more minutes for us), add remaining ingredients and heat through til tomatoes give up some of their juices and the cheese has melted into the sauce.
• 6 stir in cooked pasta and heat through. pasta will soak up the sauce.
• 7 serve with extra crumbled goat cheese on top if desired.

Spaghetti Skillet Hot Dish

Total Time: 27 mins Preparation Time: 7 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb ground beef
• 1 large onion, chopped coarsely
• 1 (4 ounce) can mushrooms, drained
• 3 (15 ounce) cans campbell's spaghetti
• 1 garlic clove, minced (optional)

Recipe

• 1 in a 11 - 12 inch skillet, brown ground beef and onion.
• 2 drain grease.
• 3 add mushrooms, spaghetti, and garlic.
• 4 cover and simmer til bubbly and heated through.

Spaghetti Soup

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

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1/2 lb boneless skinless chicken breast, cut into cubes
• 1 medium onion, chopped (about 1/2 cup)
• 1 large carrot, chopped (about 1/2 cup)
• 1 stalk celery, finely chopped (about 1/3 cup)
• 2 garlic cloves, minced
• 4 cups chicken broth
• 10 3/4 ounces condensed tomato soup
• 1 cup water
• 3 ounces spaghetti, broken into 1 inch pieces
• 2 tablespoons chopped fresh parsley (optional)

Recipe

• 1 heat 1 tablespoon oil in saucepan over medium-high heat. add chicken and cook until browned, stirring often. remove chicken.
• 2 add remaining oil. add onion. cook over medium heat 1 minute. add carrots. cook 1 minute. add celery and garlic. cook 1 minute.
• 3 add broth, soup and water. heat to a boil.
• 4 add pasta. cook about 10 minutes or until pasta is tender. add chicken and parsley, if desired and heat through.

Sichuan Orange Beef

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

Ingredients

• Servings: 2
• 8 ounces sirloin, cut into thin strips across the grain
• 2 tablespoons peanut oil (not the toasted kind) or 2 tablespoons sesame oil (not the toasted kind)
• 1 tablespoon szechuan peppercorns, crushed
• 1 teaspoon chinese rice wine (shao xing)
• 1 small red bell pepper, sliced thinly
• 2 -3 scallions, sliced thinly on the bias
• 2 teaspoons toasted sesame oil
• juice from one orange (about 1/3 cup)
• zest from one orange (about 1 tablespoon)
• 2 tablespoons reduced sodium soy sauce
• 1 tablespoon honey
• 1 tablespoon fresh ginger, grated
• 2 teaspoons cornstarch

Recipe

• 1 whisk together all the marinade ingredients in a bowl. add in the beef and coat well. leave to marinate for 30-60 minutes in the fridge. when ready to cook, drain the beef well, reserving the marinade.
• 2 heat a wok or large skillet on high fire. add peanut oil, and swirl to coat. add the crushed sichuan peppercorns and do a few quick stirs until fragrant. add the beef, then the shao xing, and sear for 1-2 minutes until slightly charred, then do a few quick stirs. add in bell pepper and give it a few more stirs.
• 3 keep the heat on high, add in the leftover marinade, and toss to coat all the ingredients. when the sauce starts to simmer, stir in the scallions and toasted sesame oil. serve immediately with hot steamed rice.

Summertime Risotto (risotto All’estate)

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

Ingredients

• Servings: 4
• 1/4 cup extra virgin olive oil, plus
• 2 tablespoons extra virgin olive oil, divided
• 1/2 onion, diced
• 2 medium zucchini, diced
• 2 garlic cloves, minced
• 6 cups chicken broth
• 2 cups arborio rice
• 8 fresh basil leaves, cut into thin strips
• salt
• fresh ground black pepper
• 4 ounces fresh mozzarella cheese, drained and diced
• 1/2 cup grated parmesan cheese

Recipe

• 1 heat ¼ cup olive oil in a 2 quart saucepan over low heat.
• 2 add in the onion and saute slowly until soft.
• 3 add in the zucchini and garlic, briefly saute over medium heat until the garlic gives off it aroma.
• 4 heat the broth in another pan until it is very hot; turn off the heat, but keep the broth hot.
• 5 add the rice to the zucchini mixture and, stirring constantly with a wooden spoon, saute until the rice is opaque and makes a clicking sound against the metal of the saucepan, approximately 1-2 minutes.
• 6 add the hot broth to the rice one ladleful at a time, stirring frequently.
• 7 the rice should cook very slowly over low heat.
• 8 wait until the liquid is absorbed before adding the next ladleful of broth.
• 9 midway in the cooking time, add the basil and salt and pepper to taste.
• 10 when the risotto is al dente, add the mozzarella, the remaining 2 tablespoons olive oil, and the parmesan cheese.
• 11 turn off the heat and stir vigorously until all the oil and cheese are absorbed; serve immediately.

Spaghetti Sauce With Meat - Slow Method

Total Time: 5 hrs Preparation Time: 1 hr Cook Time: 4 hrs

Ingredients

• 1 (10 3/4 ounce) can condensed beef broth
• 2 large onions, finely chopped
• 2 -4 cloves garlic, minced,more to taste
• 2 sweet red peppers or 2 green peppers, seeded and chopped
• 5 lbs fresh roma tomatoes, skinned,seeded and chopped,skin and juices reserved (plum)
• 4 (8 ounce) cans tomato sauce
• 2 (6 ounce) cans tomato paste
• 1 cup dry red wine or 1 cup wine
• 2 tablespoons italian seasoning, lightly crushed
• 2 tablespoons dried oregano, lightly crushed
• 1 teaspoon fennel or 1 teaspoon anise, lightly crushed
• 3 tablespoons sugar
• 1/2 teaspoon cayenne pepper
• 1 teaspoon fresh ground black pepper
• 2 lbs lean ground beef
• salt
• additional fresh ground black pepper
• garlic granules
• 1/2 teaspoon msg (optional)
• 1 1/2 lbs lean ground beef
• 1 large egg
• 1/2 cup breadcrumbs
• 1 medium onion, finely chopped
• 2 -3 cloves garlic, minced
• 1 teaspoon italian seasoning, lightly crushed
• 1/2 teaspoon msg (optional)
• salt & freshly ground black pepper
• 2 tablespoons extra virgin olive oil
• 2 lbs sweet italian sausage links
• 1/4 cup butter
• 1 lb mushroom, cleaned and thinly sliced,more to taste
• 1/2 cup dry red wine or 1/2 cup wine
• 1/4 cup extra virgin olive oil
• 1/2 cup chopped sweet basil
• 1/2 cup chopped fresh parsley
• salt and pepper
• tomato juice or wine, to thin sauce if necessary
• hot cooked and drained spaghetti, as accompaniment
• freshly grated parmesan cheese, as accompaniment

Recipe

• 1 in a small saucepan, combine bouillon and reserved tomato skins and juice.
• 2 bring to a boil, and simmer for 15 minutes, stirring occasionally and mashing pulp against side of pan.
• 3 reserve.
• 4 heat 1/4 cup olive oil in large skillet.
• 5 add garlic and chopped onions, and saute over medium-high heat until soft.
• 6 add peppers, and continue cooking until onions are slightly browned.
• 7 in a large pot, combine chopped tomatoes and onion mixture.
• 8 strain bouillon mixture into pot, pressing on pulp to maximize liquid, discarding pulp.
• 9 add tomato sauce, tomato paste, wine, and spices.
• 10 bring to a boil, reduce heat to low, and simmer covered, stirring regularly to prevent sticking and burning.
• 11 in a large skillet over medium heat, break up 2 pounds ground beef into small pieces.
• 12 season to taste with salt, pepper, granulated garlic, and optional msg.
• 13 cook until browned, continuing to break up meat with a large fork.
• 14 drain excess grease, and add meat to tomato mixture.
• 15 continue cooking sauce, covered, for about 1 hour.
• 16 in a large bowl, combine thoroughly 1-1/2 lb ground beef, egg, onion, garlic, italian seasoning, msg, salt, and pepper, and breadcrumbs, adjusting to a firm consistency by varying amount of breadcrumbs.
• 17 form into 3/4" meatballs.
• 18 heat 1 tbsp olive oil in large skillet.
• 19 add half of meatballs, and brown well over high heat.
• 20 remove meatballs from pan, and reserve.
• 21 repeat with remaining meatballs.
• 22 drain grease from pan, but do not clean it.
• 23 pierce skins of italian sausages with a sharp fork.
• 24 place in the skillet with about 1/2" of water.
• 25 simmer over medium heat for about 10 minutes to render excess grease, turning several times.
• 26 do not scrape bottom of pan while turning.
• 27 drain water, and return pan to heat.
• 28 continue cooking, turning sausages regularly, until skins are browned.
• 29 remove from heat, and cool until sausages can be handled.
• 30 cut each sausage crosswise into 1/4" slices.
• 31 return to pan, and brown over medium-high heat.
• 32 reserve sausage, and drain all but 2 tbsp grease from pan.
• 33 do not clean the pan.
• 34 alternately, sausage can be removed from casing and cooked with the ground beef noted as in the first paragraph, and adding the following steps at that point.
• 35 add 2 tbsp butter to pan, and heat until sizzling.
• 36 add mushrooms, and toss to coat with butter.
• 37 saute over medium heat until mushrooms start releasing juice.
• 38 add 1/2 cup wine, and simmer about 5 minutes, scraping bottom of pan thoroughly to deglaze.
• 39 remove from heat, and reserve.
• 40 after tomato mixture has simmered for 1 hour, add meatballs, sausage slices, fresh basil, parsley, and mushroom mixture to sauce.
• 41 continue cooking for about 15 minutes.
• 42 adjust seasoning, adding more italian seasoning, sugar, and salt and pepper as needed.
• 43 if sauce is too thick, thin with tomato juice or wine.
• 44 if sauce is too thin, continue cooking, uncovered, until desired consistency is reached.
• 45 cover, and continue cooking for 1 additional hour, stirring regularly.
• 46 there should be little or no grease on top of the sauce.
• 47 if there is, skim or blot off and discard.
• 48 toss 2-3 cups of the sauce with hot pasta that has been cooked until al dente.
• 49 divide into serving portions.
• 50 top each portion with about 1 cup of additional sauce.
• 51 pass freshly grated parmesan cheese on the side.
• 52 this may seem like a very large recipe, but it obviously takes quite awhile to prepare, so make the full recipe, and freeze the excess in fairly small containers.
• 53 it will keep for 6-8 months easily, and in my opinion, tastes better after aging.
• 54 if desired, and if you have a big enough pot, double the recipe, and pack in 1 quart ziploc freezer bags for freezing.
• 55 one quart of sauce and 1 lb of uncooked dry spaghetti, cooked until al dente, will serve 4 people.

Spicy Tofu Bento Bowl

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

Ingredients

• Servings: 6
• 1/4 cup low sodium soy sauce
• 1/4 cup hot chili-garlic sauce
• 2 tablespoons dark sesame oil
• 14 ounces extra firm tofu, cubed
• 5 green onions, finely chopped (about 1/2 cup)
• 1/4 cup nonfat yogurt
• 2 tablespoons lemon juice
• 1/4 cup low sodium soy sauce
• 2 tablespoons lemon juice
• 1 tablespoon minced fresh ginger
• 1 teaspoon hot chili-garlic sauce
• 2 cups cooked short-grain brown rice
• 4 1/2 cups mixed baby greens
• 2 carrots, peeled
• 1 cucumber, sliced (about 1 1/2 cups)
• 1 avocado, peeled and sliced
• 1 tablespoon toasted sesame seeds

Recipe

• 1 to make spicy tofu: whisk together soy sauce, chili sauce and sesame oil in bowl.
• 2 heat nonstick skillet over medium heat.
• 3 dip tofu in chili mixture. cook 10 minutes or until browned, turning occasionally. add green onions, yogurt and lemon juice to remaining chili mixture. toss with tofu.
• 4 to make salad:. whisk together soy sauce, lemon juice, ginger and chili sauce in bowl.
• 5 mound rice in the bowls.
• 6 top with greens. shave strips of carrots over top with vegetable peeler. top with tofu, cucumber and avocado.
• 7 sprinkle with sesame seeds and serve with sauce.

Spaghetti Sauce With Ground Turkey

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• 1 (1 1/4 lb) package lean ground turkey
• 2 tablespoons minced garlic
• dried basil
• dried oregano
• 39 ounces garlic and herb spaghetti sauce (hunt's, ~1.5 cans)

Recipe

• 1 in large saucepan, cook minced garlic 2 mins until slightly softened.
• 2 add package of lean ground turkey and sprinkle basil and oregeno to taste (i find lots is better). cook through, making sure to create finely cooked meat (also drain fat 1/2 way through cooking).
• 3 add canned spaghetti sauce and mix well; simmer for at least 20 minutes (longer is better).
• 4 serve over spaghetti or any kind of cooked pasta.

Spaghetti Sauce With Cream Cheese & Salsa

Total Time: 55 mins Preparation Time: 5 mins Cook Time: 50 mins

Ingredients

• Servings: 5
• 1 (26 ounce) can of hunt's spaghetti sauce (mushroom)
• 1/2 cup of favorite brand salsa (medium)
• 1 1/2 lbs ground chuck
• 8 ounces of mild italian turkey sausage
• 1 (8 ounce) package cream cheese
• 1 onion
• 1/4 cup olive oil
• salt
• pepper
• oregano

Recipe

• 1 place olive oil in large skillet and turn up to medium heat.
• 2 chop onion, then add to hot oil; saute for approximately three minutes.
• 3 add ground beef and sausage. stir and cook until both are well browned (20-25 minutes).
• 4 remove oil from pan (i tilt the pan and spoon it out).
• 5 add sauce, then add the salsa.
• 6 cover and cook at medium heat until sauce starts to bubble (15 minutes).
• 7 cut cream cheese into chunks and stir into the sauce. cook and stir until thoroughly melted (15 minutes).
• 8 serve over pasta, rice or bread.

Spicy Tofu, Mushroom And Tomato Brown Rice Bowl

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

Ingredients

• Servings: 4
• 1 1/2 cups long grain brown rice, rinsed
• 1/4 cup vegetable oil
• 3 garlic cloves, sliced
• 2 scallions, cut into 1-inch pieces, and green parts separated
• 1 teaspoon crushed pepper
• 8 ounces mushrooms, sliced
• salt, to taste
• pepper, to taste
• 1 (14 ounce) container firm tofu, cut into 1-inch cubes
• 1/2 pint grape tomatoes, halved lengthwise
• 2 tablespoons oyster sauce

Recipe

• 1 in a medium saucepan, combine the rice and 2 1/4 cup water over medium-low heat. cover and cook until the water is absorbed, 40 to 45 minutes. fluff with a fork.
• 2 meanwhile, in a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. add the garlic, scallion whites and crushed red pepper and stir until fragrant. add the mushrooms and season with salt and black pepper. cook until the mushroom liquid evaporates, about 3 minutes. transfer the mixture to a plate.
• 3 add the remaining 2 tablespoons oil and the tofu to the pan and cook until golden on one side, then toss to brown throughout, about 3 minutes. push the tofu to the side of the pan and add the tomatoes and oyster sauce. cook until the tomatoes begin to soften, about 1 minute. return the mushroom to the pan and stir in the scallion greens. serve with the rice.

Summer Veggies With Farfalle

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

Ingredients

• Servings: 6
• 1 lb farfalle pasta, prepared according to package
• 1 teaspoon olive oil
• 1 jalapeno, minced
• 1 bell pepper, sliced
• 1 carrot, finely diced
• 1/2 red onion, diced
• 1 small summer squash, diced
• 4 cups cherry tomatoes
• 4 plum tomatoes, diced
• 1 roasted garlic clove, mashed
• 1/4 cup hot chicken broth (1/4 cup water, for vegan)
• 1/2 cup fresh basil, oregano, parsley, thyme (using your favorite herb mix)
• 2 tablespoons capers, rinsed
• salt and pepper

Recipe

• 1 in a large pan heat oil and sauté jalapeño, pepper, carrots, onion, and squash for 5 minutes adding little broth if needed.
• 2 add tomatoes, garlic and broth to heat.
• 3 toss in capers and herbs.
• 4 toss in drained pasta to coat. season with salt and pepper.
• 5 serve with grated fresh cheese.

Stovetop Lasagna, Kosher Style

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

Ingredients

• Servings: 4
• 3 tablespoons tomato paste
• 3 cups water
• 1 (16 ounce) can diced tomatoes
• 1 tablespoon grapeseed oil
• 1 garlic clove, minced
• 1/2 lb mushroom, sliced
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne
• 1/2 teaspoon paprika
• 6 ounces lasagna noodles, broken into 1 - 3 inch pieces
• 1/2 lb frozen spinach, thawed and chopped
• 3/4 cup mozzarella cheese, grated
• 3/4 cup ricotta salata, grated

Recipe

• 1 combine water, tomato paste and can of diced tomatoes in mixing bowl, mix well.
• 2 heat oil in a large saucepan on medium until just hot. add mushrooms and cook, stirring frequently until just starting to brown. add more oil if needed to prevent sticking, add in garlic and cook, stirring until fragrant, about 30 seconds.
• 3 add lasagna pieces, spinach, spices and previously combined sauce. bring to low boil and cook covered, for 20 minutes, stirring occasionally. take off heat when noodles are just shy of desired doneness.
• 4 add all of ricotta salata and 1/3 of mozzarella and mix until reasonably melted throughout. the ricotta salata may not melt completely or indeed much at all.
• 5 sprinkle remaining cheese on top and let melt, covered, for 5 minutes.

Scottish Shortbread

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

Ingredients

• 250 g butter
• 1/3 cup caster sugar
• 1/4 cup rice flour
• 2 1/4 cups plain flour

Recipe

• 1 have butter at room temperature.
• 2 cream butter and sugar until light and fluffy/creamy.
• 3 stir insifted flours in two batches.
• 4 turn on ligtly floured surface. knead lightly until smooth.
• 5 roll into ballsplace on greased trays and bake in a slow oven for 20-30 minutes.

Summer Vegetable Pasta

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

Ingredients

• Servings: 4
• 1 lb corkscrew macaroni, such as rotini
• 1/4 cup extra virgin olive oil
• 4 garlic cloves, finely chopped
• 1/2 cup italian seasoned breadcrumbs
• 3 zucchini, about 1 pound and thinly sliced
• 4 ears corn, kernels scraped off
• 6 ounces swiss cheese, shredded
• salt
• pepper
• 1/4 cup fresh basil, finely chopped (chop the basil just before using to keep it from turning black)

Recipe

• 1 in large pot of boiling, salted water, cook the pasta until al dente.
• 2 drain, reserving 1 cup of the pasta cooking water and the pot.
• 3 meanwhile, in a small skillet, heat 2 t olive oil over medium heat.
• 4 add half of the garlic and cook until golden, about 30 seconds.
• 5 stir in the breadcrumbs and remove from the heat.
• 6 in the reserved pasta pot, heat the remaining 2 t olive oil over medium heat.
• 7 add the remaining garlic and cook until golden, about 30 seconds.; add the zucchini and cook, turning occasionally, until crisp-tender, about 5 minutes.
• 8 stir in the corn, cooked pasta and reserved 1 cup pasta cooking water.
• 9 add 1 cup cheese and toss; season with salt and pepper.
• 10 stir the remaining cheese and basil into the breadcrumb mixture and sprinkle on top of the pasta.

Sicilian Anchovy Pasta

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 3
• 2 (4 ounce) cans anchovies packed in oil, chopped
• 1 garlic clove, minced
• 1 small onion, minced
• fresh ground black pepper
• 1 lb pasta

Recipe

• 1 i dont remember how big the anchovy cans are, but they are those little oblong cans twith the fillets in olive oil.
• 2 cook pasta, open the anchovy cans and use the olive oil in them to coat the pasta so it doesnt stick together. set aside.
• 3 add more olive oil to a skillet, enough to coat all the pasta well later on. (not much since it is already coated).
• 4 saute the garlic and onions in the olive oil.
• 5 add the chopped ahchovies and a good bit of pepper. (a lot of black pepper is good in this).
• 6 pour the mixture over pasta and mix well to coat all the pasta, serve as it is with no cheese or other toppings.
• 7 **if you add fresh chopped basil and a touch of lemon juice, it completely changes the dish. i like both of them.**.

Stovetop Chipotle Mac And Cheese

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

Ingredients

• Servings: 4
• 1/2 lb pasta shells, like conchiglie
• 8 ounces evaporated milk
• 1 1/2 tablespoons pureed chipotle chiles
• 3 tablespoons butter, melted
• 2 eggs
• 1 teaspoon ground mustard
• salt, to taste
• fresh ground black pepper, to taste
• 1 1/4 cups shredded cheddar cheese
• 1 1/4 cups shredded american cheese
• 1 tablespoon butter, softened

Recipe

• 1 bring a large pot of salted water over high heat to a boil. add pasta shells, and cook according to package directions until al dente. drain, rinse with cold water and reserve pasta.
• 2 in a large pot, whisk together evaporated milk and chipotle puree over medium-high heat. bring just to a boil, immediately removing from heat upon boiling. add 3 tablespoons melted butter, eggs, mustard, salt and pepper, and whisk together.
• 3 add the reserved pasta and cheeses. over low heat, stir slowly for 1 to 2 minutes until cheese has melted and is incorporated with the pasta. finish with remaining 1 tablespoon of butter. serve.

Summer Vegetable Ravioli

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

Ingredients

• Servings: 4
• 1 (9 ounce) package refrigerated cheese ravioli (can sub.: any regular med. or small pasta)
• 2 tablespoons olive oil or 2 tablespoons vegetable oil
• 1 small onion, coarsely chopped
• 1 clove garlic, minced
• 2 small zucchini, cut in half lengthwise,sliced (can sub.: 1/2 green pepper equals one zucchini)
• 1 1/2 cups frozen corn
• 1/2 cup vegetable broth
• 2 cups coarsely chopped seeded italian plum tomatoes
• 2 tablespoons chopped fresh basil (can sub.: 2 tsp dried basil, which would have to be added in with the zucchini and/or green pepper)
• 1/4 cup shredded fresh parmesan cheese

Recipe

• 1 cook ravioli as directed on pkg.
• 2 drain; cover to keep warm.
• 3 heat oil in large skillet over medium-high heat until hot.
• 4 add onion and garlic; cook and stir 2 minutes.
• 5 add zucchini, corn and broth; mix well.
• 6 bring to a boil.
• 7 reduce heat; simmer 3 to 5 minutes or until zucchini is crisp-tender.
• 8 add tomatoes, basil and cooked ravioli; cook 3 to 5 minutes or until thoroughly heated and slightly thickened, stirring occasionally.
• 9 if desired, add salt and pepper to taste.
• 10 sprinkle with cheese.

Straw And Hay Pasta

Total Time: 14 mins Preparation Time: 4 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 8 ounces fettuccine, cooked
• 8 ounces spinach fettuccine, cooked
• 8 ounces deli ham, cut in long strips
• 1/2 cup peas, frozen
• 1 cup light cream, 1/2and 1/2
• 1 teaspoon salt
• 1 tablespoon butter
• 3 garlic cloves, minced
• 1 teaspoon pepper
• 1/2 cup parmesan cheese

Recipe

• 1 melt butter
• 2 saute garlic.
• 3 add peas
• 4 add cream season to taste
• 5 simmer 4 minutes
• 6 add ham
• 7 add pasta
• 8 add cheese.

Sichuan Pea Shoots

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

Ingredients

• cooking spray
• 3 medium garlic cloves, slivered
• 1/4 teaspoon red pepper flakes
• 1 lb pea shoots, cut into fairly large bunches, then rinsed but not dried
• 2 teaspoons reduced sodium soy sauce
• 1 teaspoon rice vinegar

Recipe

• 1 spray a large wok or skillet with cooking spray; set over high heat.
• 2 add garlic and red pepper flakes; stir-fry for 30 seconds, just until garlic begins to brown around its edges.
• 3 add pea shoots; stir-fry until they begin to wilt, about 3 minutes.
• 4 pour in soy sauce and vinegar; toss as mixture comes to a bubble. serve at once.

Spaghetti Soup

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

Ingredients

• Servings: 3
• spaghetti, noodles- break in half
• 1 (10 1/2 ounce) can tomato soup
• 1 lb hamburger (1/2 lb for 3 people)
• milk
• garlic
• 1 onion
• salt & pepper

Recipe

• 1 brown hamburger.
• 2 cook noodles.
• 3 add all together. (fill up the soup can with the milk).
• 4 season.

Spaghetti Sauce Mcbirney Style

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

Ingredients

• Servings: 20
• 1 cup mushroom
• 1 cup zucchini
• 1 cup carrot
• 1 cup bell pepper
• 1 cup sweet onion
• 1 lb ground beef
• 1 lb polish kielbasa
• 1 cup ham
• 2 cups red wine
• 3 tablespoons oregano
• 3 tablespoons basil
• 3 tablespoons parsley
• 3 garlic cloves
• 3 teaspoons fennel seeds
• 2 bay leaves
• 32 ounces tomato sauce (i prefer contadina)
• 18 ounces tomato paste
• 32 ounces canned tomatoes

Recipe

• 1 this is basically a dump and pour recipe.
• 2 chop all the vegetables.
• 3 brown the ground beef in a skillet with the polish sausage and ham.
• 4 add vegetables to the meats in a large cooking pot.
• 5 simmer on warm while adding wine, spices, garlic and tomato products.
• 6 stir and bring to a boil. simmer until reduced to the consistency you like. if in a hurry and it is too runny, add some flour like you would for gravy.
• 7 serve over your favorite pasta. this is a large recipe and is great frozen. we would store the extra sauce in quart size ziploc bags in the freezer. noodles can also be stored in the freezer in water in a quart ziploc bag. to defrost, place sauce in a bowl in the microwave and use the defrost function. noodles can be set in hot water to defrost. this recipe makes many meals.

Smoked Sausage Jambalaya

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

Ingredients

• 2 tablespoons olive oil
• 1 1/2 lbs boneless skinless chicken thighs
• kosher salt & freshly ground black pepper
• 1 lb smoked sausage, sliced into circles
• 1 large vidalia onion, chopped
• 1 green bell pepper, chopped
• 2 celery ribs, chopped
• 4 garlic cloves, chopped
• 1 tablespoon chopped thyme
• 2 cups long grain rice
• 2 tablespoons tomato paste
• 1 (14 ounce) can fire-roasted diced tomatoes
• 2 1/2 cups chicken broth
• 1 dried bay leaf
• 1/4 cup thinly sliced green onion
• 3 tablespoons chopped fresh parsley

Recipe

• 1 heat the oil in a large dutch oven over medium-high heat.
• 2 season the chicken with salt and pepper. add chicken to the dutch oven and brown on each side, about 8 minutes total. remove to a plate and reserve.
• 3 add sausage, onion, bell pepper, celery, garlic, and thyme and saute until translucent and sausage is browned, about 8 minutes.
• 4 stir in rice, tomato paste, diced tomatoes, broth, bay leaf, and reserved chicken, and bring to a boil, then reduce to a simmer, and cook on low, covered, for 20 minutes.
• 5 turn off heat and let rice stand, covered, 5 minutes. remove bay leaf. fluff rice with fork and stir in green onions and parsley.

Stracciatella Ii

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

Ingredients

• Servings: 12
• 3 lbs boneless skinless chicken
• 3 quarts water
• 11 carrots
• 6 stalks celery
• 2 onions
• 1/2 cup rice, uncooked
• 6 ounces baby spinach, chopped
• 1/2 cup romano cheese, grated
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 1 tablespoon lemon juice
• 3 (14 ounce) cans chicken broth
• 4 eggs, lightly beaten

Recipe

• 1 cut up chicken into large pieces and place in a large soup pot with the water. chop 8 carrots, 3 stalks of celery and 1 onion and place them in the pot as well. bring to a boil, then cover, reduce heat and simmer 45 minutes, until chicken is tender. remove chicken and reserve stock. when cool enough to handle, cut meat into bite-size pieces.
• 2 process reserved stock in a blender or food processor or using an immersion blender and return it to the pot with the chicken meat. chop the remaining 3 carrots, 3 stalks of celery and 1 onion and stir into the chicken mixture with the rice. bring to a boil, then reduce heat and simmer until rice is tender, about 20 minutes.
• 3 remove chicken mixture from heat and stir in spinach, romano, salt, pepper, lemon juice and oregano. set aside.
• 4 in large saucepan, bring chicken broth to a boil. pour the eggs into the boiling broth, slowly, in a thin stream. remove the broth from the heat and stir it into the chicken mixture. serve hot.

Stove Top Chili And Basmati Rice

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

Ingredients

• Servings: 4
• vegetable oil cooking spray
• 1 cup onion, chopped
• 3/4 teaspoon garlic, minced
• 3/4 teaspoon finely chopped fresh gingerroot
• 1/2 jalapeno pepper, finely chopped
• 3 ounces mushrooms, cut into fourths
• 2 teaspoons flour
• 11 ounces boneless skinless chicken breasts, cubed
• 1 1/4 lbs canned beans, such as navy or 1 1/4 lbs great northern beans, drained and rinsed
• 1 1/4 cups organic low sodium chicken broth
• 3/4 teaspoon dried oregano leaves
• 3/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/8 teaspoon ground cinnamon
• 3/4 bay leaf
• 3/4 small tomato
• 1 1/4 green onions, thinly sliced
• 1 tablespoon green olives or 1 tablespoon black olives
• 1 teaspoon green olives or 1 teaspoon black olives
• 1 tablespoon finely chopped cilantro or 1 tablespoon parsley
• 1 teaspoon finely chopped cilantro or 1 teaspoon parsley
• guacamole (to be sreved on the side or set up as a chili bar)
• sour cream (to be served on the side or set up as a chili bar)
• salsa (to be served on the side or set up as a chili bar)
• corn tortilla strips (to be served on the side or set up as a chili bar)
• 2 cups water
• 1 cup basmati rice
• 1/8 teaspoon saffron

Recipe

• 1 make chili:.
• 2 spray large saucepan with cooking spray; heat over medium beat until hot.
• 3 sauté chopped onions, garlic, ginger root, and jalapeno chili 5 minutes.
• 4 add mushrooms, cook, covered, until mushrooms are wilted, about 5 minutes.
• 5 stir in flour; cook 1 minute longer.
• 6 add chicken, beans, chicken broth, and herbs; heat to boiling.
• 7 reduce heat and simmer, covered, until vegetables are tender and chicken is cooked, 10 to 15 minutes.
• 8 discard bay leaf, season to taste with salt and pepper.
• 9 basmati rice (to be cooked at the same time as the chili):.
• 10 bring water to a boil in a saucepan over high heat.
• 11 stir in rice and saffron and immediately reduce heat to low.
• 12 cover and simmer 15-20 minutes, or until rice is tender and liquid is absorbed.
• 13 remove from heat and let stand 5 minutes, covered.
• 14 fluff with a fork before serving.
• 15 assembly:.
• 16 spoon chili into bowls; sprinkle each serving with tomato, green onion, olives and cilantro & serve with rice.
• 17 to be served on the side or set up as a chili bar: chopped tomatoes, guacamole, sour cream, salsa, tortilla strips, etc.

Quick Radish Pickles

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• 2 cups radishes, sliced thinly
• 1/4 cup rice vinegar
• 1/4 cup sugar
• 1 teaspoon salt

Recipe

• 1 place radishes in a glass container.
• 2 combine vinegar, sugar and salt in a small saucepan.
• 3 heat until sugar dissolves.
• 4 pour the mixture over the radishes and cool at least 30 minutes before serving.

Spicy Thai Beef

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

Ingredients

• Servings: 4
• 1 cup beef broth
• 6 tablespoons chunky peanut butter
• 2 tablespoons soy sauce
• 1 1/2 lbs sirloin steaks, strips (1/4in. thick)
• 1 -2 medium green bell pepper, sliced into strips
• 1/4 teaspoon cayenne pepper
• 2 teaspoons lemon pepper
• 6 cups cooked rice

Recipe

• 1 whisk together everything but the meat, bell pepper and rice; set aside.
• 2 cook beef over medium/high heat until just done(5-7 minute). add bell pepper and cook about 2-3 minutes until it just starts to become tender.
• 3 add sauce and cook until thick.
• 4 serve over rice.

Strawberries & Cream French Toast

Total Time: 13 mins Preparation Time: 5 mins Cook Time: 8 mins

Ingredients

• Servings: 3
• 1 loaf italian bread
• 1/4 cup butter or 1/4 cup butter substitute
• 1/4 cup reduced-fat cream cheese
• 1/4 cup strawberry all-fruit spread or 1/4 cup preserves
• 3 eggs
• 1/4 cup milk
• 1 teaspoon vanilla

Recipe

• 1 slice the bread diagonally into 1/2 inch slices.
• 2 use the bread, cream cheese and fruit spread to make cheese and fruit "sandwiches"; set aside.
• 3 whisk eggs, milk and vanilla in a flat, shallow dish.
• 4 melt butter in a large skillet over medium-high heat.
• 5 dip each "sandwich" into the egg mixture and place in the skillet. cook until browned on each side.

Spaghetti Pie

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

Ingredients

• 1 teaspoon salt
• 1/2 lb spaghetti
• 2 teaspoons olive oil, plus 1 tablespoon
• 1 cup pasta sauce
• 1/2 cup green bell pepper, chopped
• 2 teaspoons garlic, minced
• 1 teaspoon italian seasoning
• 1/4 teaspoon crushed red pepper flakes
• 1 1/2 cups mozzarella cheese
• 1/2 cup black olives, chopped
• 4 ounces button mushrooms, wiped clean and thinly sliced
• 4 large eggs
• 1/2 cup whole milk
• 3/4 cup pepperoni, sliced
• 1/2 cup parmesan cheese, grated

Recipe

• 1 bring a large pot of water to a boil over high heat.
• 2 add salt and spaghetti and stir to combine.
• 3 return to a boil, reduce heat to a low boil and cook until al dente, about 10 minutes.
• 4 drain spaghetti in colander.
• 5 return to the pot and toss with 2 teaspoons olive oil and set aside.
• 6 preheat the oven to 375°.
• 7 lightly grease a 2-quart casserole dish with the remaining olive oil and set aside.
• 8 in a large mixing bowl combine the spaghetti, pasta sauce, bell pepper, garlic, essence, italian seasoning, crushed red pepper, and mozzarella and toss to mix well.
• 9 if desired, also add chopped black olives and mushrooms, and mix to combine.
• 10 in a separate bowl, whisk the eggs and milk.
• 11 transfer the spaghetti mixture to the prepared dish and pour the egg mixture over the top.
• 12 . arrange the sliced pepperoni in an even layer over the top, and sprinkle with parmesan.
• 13 bake until bubbly and golden brown on top, 20 to 25 minutes.
• 14 remove from the oven and let sit for 5 minutes before serving.

Spaghetti Sandwich

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

Ingredients

• Servings: 4
• 2 eggs
• 1/2-3/4 cup milk
• 1/2 teaspoon ground black pepper
• 8 slices toast bread
• 4 slices cheese
• 1 (14 1/2 ounce) can spaghetti in tomato sauce
• 4 slices ham or 4 slices sliced salami
• 1 pinch cayenne pepper or 1 pinch mexican chili powder (to season)

Recipe

• 1 beat the eggs, milk, black pepper and cayenne pepper together.
• 2 place 4 slices of bread on a board and top with cheese.
• 3 spread equal amounts of spaghetti on bread and then top with slices of ham or salami.
• 4 top with the remaining bread slices to make sandwiches.
• 5 heat butter in a frying pan and when hot, dip one sandwich into the egg mixture quickly to coat both sides.
• 6 place into the hot frying pan and cook over a moderate heat for about 2 minutes until golden.
• 7 flip and cook the other side until the sandwich is hot and golden.
• 8 cook the remaining sandwiches and serve hot.
• 9 note: these sandwiches will cook in a sandwich maker.

Spaghetti Spring Salad

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

Ingredients

• Servings: 4
• 250 g spaghetti, thin
• 1 large carrot, peeled
• 125 g capsicums, roasted and peeled (bought or cooked at home)
• 1/4 cup pine nuts, toasted
• 60 g rocket (arugula)
• 1/2 cup balsamic dressing

Recipe

• 1 cook spaghetti in a pan of boiling water until al dente, drain, rinse under cold water and drain again; transfer spaghetti to a large bowl.
• 2 cut carrot and roast capsicum into thin strips, add to spaghetti with the pine nuts and rocket leaves.
• 3 add dressing and toss gently to coat salad.

Spaghetti Pie

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

Ingredients

• 1/2 lb cooked spaghetti
• 1 tablespoon olive oil
• 1 cup ricotta cheese
• 2 eggs, beaten
• 1/2 cup parmesan cheese
• 2 tablespoons parmesan cheese
• 1 cup marinara sauce
• 1 cup mozzarella cheese

Recipe

• 1 pre heat oven to 350 degrees. mix cooked pasta with olive oil. mix eggs with 1/2 cup parmesan cheese and coat pasta in this mixture. put pasta in a 10 inch pie plate to form a crust. spread ricotta cheese over the crust and marinara sauce over the ricotta cheese. bake for 25 minutes. sprinkle mozzarella and 2 tbs parmesan cheese over the top of the pie and bake for 5 more minutes. allow to sit for 10 minutes before serving.

Spaghetti Sauce

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

Ingredients

• Servings: 5
• 6 medium mushrooms, sliced (optional)
• 1/2 medium onion, diced
• 1/4 cup olive oil
• 6 ounces tomato paste
• 8 ounces tomato sauce
• 5 tablespoons sugar
• 1 teaspoon dried basil
• 4 ounces wine or 4 ounces water

Recipe

• 1 add oil to saucepan and warm over medium heat. add onion and mushroom saut'e until onions are clear and translucent (not browned).
• 2 add basil and tomato paste, stir and do not let paste burn.
• 3 add wine or water. stir.
• 4 add tomato sauce stir together and add sugar stirring after each tablespoon.
• 5 reduce heat cover and simmer on a very low heat for 1/2 to 1 hour occasionally stirring so as not to burn.
• 6 serve over pasta.

Spicy Tomato And Bacon Pasta

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

Ingredients

• Servings: 2
• 2 (400 g) cans whole peeled plum tomatoes
• 200 g bacon lardons
• 3 birds eye chiles, chopped
• 1 teaspoon piri-piri
• 250 g fettuccine (or other spaghetti-like pasta)
• fresh parmesan cheese, shavings, to serve (optional)

Recipe

• 1 put a large pan of salted water on to boil.
• 2 heat a dry frying pan. when hot, dry-fry the lardons until they are brown and crispy.
• 3 add the two cans of tomatoes, piri-piri and chilies, mushing the tomatoes up a little (i prefer to keep some large lumps, though, which is why i don't use chopped tomatoes).
• 4 bring to the boil and then leave to reduce over a low-medium heat, stirring occasionally.
• 5 once the large pan of water is boiling vigorously, place the pasta into the water and put the heat on maximum until the water boils again. then, reduce the heat slightly and cook until al dente.
• 6 drain and rinse the pasta, serve in a bowl, spoon the tomato mixture on top and sprinkle with shavings of parmesan.

Spaghetti Puttanesca

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

Ingredients

• Servings: 4
• 1 lb spaghetti (no. 8 noodles)
• 2 garlic cloves, minced
• 1/2 cup capers, drained and rinsed (if packed in salt, if brined, just drain)
• 1 cup kalamata olive, pitted
• 12 anchovy fillets, chopped
• 1 tablespoon crushed red pepper flakes (3 small dried red chilies, crumbled)
• 1 tablespoon dried oregano
• 1/4 cup extra virgin olive oil
• 2 (14 ounce) cans whole tomatoes, drained and chopped
• 1/2 cup basil leaves, fresh
• 1 teaspoon sea salt

Recipe

• 1 cook spaghetti in salted water, drain (spaghetti usually takes 7-8 minutes for al dente).
• 2 in a large skillet or saute pan, fry the garlic, capers, olives, anchovies, chile, and oregano in some of the olive oil on medium low until the anchoves have mostly melted - you do not want to burn your garlic.
• 3 add the tomatoes and cook 4 to 5 minutes.
• 4 add spaghetti and toss together - garnish with basil.
• 5 note: i add my basil while the sauce is cooking and i turn this waaaaaay down to love and simmer for about 10 minutes before adding my spaghetti.

Spicy Tex-mex Crock Pot Chicken

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 6 boneless skinless chicken breasts
• 2 tablespoons olive oil
• 1 (14 ounce) can rotel tomatoes & chilies
• 1 (14 ounce) can corn
• 1 (14 ounce) can black beans
• 1 (14 ounce) can chicken broth
• 2 tablespoons penzey taco seasoning
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons ground oregano
• 1 teaspoon salt
• chopped fresh cilantro (optional)

Recipe

• 1 brown chicken in olive oil and add to crock pot.
• 2 add all the other ingredients.
• 3 cook on high for 3-4 hours.
• 4 shred chicken and give everyting a stir.
• 5 serve in bowl over rice, sprinkled with cilantro.

Summer's Bounty Soup With Pasta

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

Ingredients

• 3 tablespoons olive oil
• 3 leeks, and light green parts, rinsed and chopped
• 1 pinch saffron thread
• 3 carrots, diced
• 3 potatoes, chopped
• 3 turnips, peeled and diced
• 3 zucchini, sliced into 1/2 inch rounds (or other summer squash)
• 3/4 lb green beans, trimmed and cut into 1-inch lengths
• 2 tomatoes, peeled, seeded and diced
• 2 garlic cloves, minced
• salt
• pepper
• 2 quarts vegetable broth
• 1 cup pasta
• 3 cups basil leaves, stemmed
• 1 garlic clove, peeled
• 3 tablespoons pine nuts
• 1/2 cup parmigiano-reggiano cheese, grated
• 2 tablespoons parmigiano-reggiano cheese, grated
• 1/2 cup olive oil

Recipe

• 1 in a large soup pot over medium heat, add the oil.
• 2 stir in leeks and saffron and cook for 10 minutes or until leeks are translucent.
• 3 stir in remaining vegetables (carrots - garlic) - include any juice from the tomatoes and 1 1/2 teaspoons salt. cook for 5 more minutes.
• 4 stir in broth/stock and bring to a boil. lower the heat to a simmer and cook for 30 more minutes.
• 5 while the soup is simmering cook pasta according to package directions, drain and rinse and set aside.
• 6 meanwhile prepare the pesto: drop basil in a pot of boiling water for a second or so, drain, rinse and pat dry. using a food processor (you can also do this by hand using a mortar and pestle if desired) process the garlic, 1/4 teaspoon salt and pine nuts until chopped - add in the basil and olive oil and puree until smooth. add cheeses and process until combined.
• 7 stir pasta into soup and ladel soup into bowls , topped with a spoonful of pesto.

Spaghetti Pie

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

Ingredients

• 6 ounces spaghetti
• 1/2 cup parmesan cheese
• 1 tablespoon butter
• 2 eggs
• 1/4 lb mild italian sausage
• 1/4 lb hot italian sausage
• 1 (6 ounce) can tomato paste
• 1 cup water
• 1 cup sour cream
• 1/3 cup diced onion
• 2 minced garlic cloves
• 4 ounces mozzarella cheese

Recipe

• 1 smear some butter around a pie dish to make sure that dinner doesn’t stick.
• 2 break pasta in ½, and boil it. (set aside).
• 3 beat eggs and add grated parmesan cheese…mix with pasta when pasta is still hot.
• 4 form the pasta/egg/cheese mixture and press into a pie dish.
• 5 sauté the onions and garlic in a pan with butter. once this is done, take it off of the stove, let it cool a bit and fold in the sour cream.
• 6 add this to the pasta in the pie dish.
• 7 brown the sausage in a pan (drain the fat).
• 8 add the tomato paste and water to the meat and mix on the stove until it becomes a sauce.
• 9 add this to the pie dish (it should be the top layer).
• 10 bake at 350 degrees for 25 min, remove from the oven, add the mozzarella cheese to the top and put back in the oven for 5 minute.

Spaghetti Sauce

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 1 lb ground chuck
• 1/2 lb sausage
• 3 tablespoons oregano
• 1 tablespoon italian seasoning
• 1 tablespoon basil
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 (16 ounce) can mushrooms (drained)
• 1 (16 ounce) can tomato paste
• 2 (32 ounce) cans meatless spaghetti sauce
• 2 -3 bay leaves
• 1/2 cup parmesan cheese
• 1/2 cup sugar

Recipe

• 1 bring mixture to a slight boil. turn down heat. simmer 4-5 hours stirring every so often so mixture doesn't stick.

Spicy Thai One Pot

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

Ingredients

• Servings: 4
• 1 1/2 cups cold water
• 2 tablespoons soy sauce
• 1/4 teaspoon cayenne pepper
• 1 lb meat, diced (chicken, beef, turkey, sausage... any will work)
• 1 medium red bell pepper, seeded and chopped
• 3/4 cup jasmine rice
• 3 green onions, chopped (tops included)
• 1 tablespoon minced cilantro

Recipe

• 1 combine water, soy sauce and cayenne pepper. heat large wok or fry pan over high heat (spray with cooking spray if using a "drier meat" like poultry). add meat and stir fry for 4-5 minutes or until browned.
• 2 add bell pepper. stir fry for one more minute.
• 3 mix in rice and soy sauce mixture. bring to a boil, then reduce heat, cover and simmer for 20 minutes or until liquid is absorbed.
• 4 mix in green onions and cilantro. serve.

Sun Dried Chicken Pasta

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 large boneless skinless chicken breasts
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1 cup sun-dried tomato, chopped
• 8 ounces mushrooms, sliced
• 1 cup chicken stock
• 1 teaspoon red pepper flakes
• 1 cup heavy cream
• 1/2 cup basil, chopped
• 16 ounces pasta

Recipe

• 1 cut up the chicken breasts into bite size pieces and sauté in the olive oil until no longer pink, remove the chicken and set aside.
• 2 add the mushrooms to the pan and sauté over med heat for 5 minutes, then add the garlic and cook for a further 2 minutes. add the chicken stock and red pepper flakes and simmer for 10 minutes over low heat.
• 3 return the chicken to the pan and simmer until cooked through. add the cream and basil and simmer for 2 minutes.
• 4 serve over your favourite pasta. serve with parmesan cheese sprinkled over the top.

Pokum Pop

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

Ingredients

• 1 1/2 cups cooked rice
• 2 eggs, scrambled and minced
• 1 lb ground chuck
• minced fresh onion (to taste)
• finely crushed red peppers (to taste) or cayenne (to taste)
• salt
• ground black pepper

Recipe

• 1 in medium-large skillet, saute onion.
• 2 just before onion becomes translucent, add ground beef and brown.
• 3 drain. add rice and egg.
• 4 add red pepper, salt, and ground black pepper.
• 5 serve!

Spaghetti Side Dish

Total Time: 37 mins Preparation Time: 30 mins Cook Time: 7 mins

Ingredients

• Servings: 4
• 0.5 (1 lb) box thin spaghetti
• 6 tablespoons butter or 6 tablespoons margarine
• 3 -4 tablespoons garlic powder
• 2 cups of zesty italian dressing
• 1 teaspoon salt
• 1 -2 teaspoon ground pepper
• 1 cup parmesan cheese

Recipe

• 1 drain spagetti when fully cooked, place in large bowl, add butter and mix until melted, add all other ingredients and mix very well and serve.

Spaghetti Pie

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

Ingredients

• Servings: 4
• 1 lb ground chuck
• 1/3 cup onion, chopped
• 1 (26 ounce) jar spaghetti sauce, of choice
• 1 (7 ounce) spaghetti noodles
• 2 eggs, beaten
• 1/4 cup parmesan cheese
• 1 (8 ounce) sour cream
• 4 ounces mozzarella cheese, shredded
• salt and pepper, to taste

Recipe

• 1 brown meat and onion, drain.
• 2 stir meat into sauce and simmer 10 minutes, set aside.
• 3 break spaghetti noodles in half.
• 4 cook noodles according to package and drain.
• 5 combine spaghetti noodles with next 3 ingredients.
• 6 pour into greased 10" pie plate.
• 7 spoon sour cream over spaghetti noodles.
• 8 pour meat sauce over noodles.
• 9 bake at 350 degrees for 25 minutes.
• 10 place cheese on top and return to oven until melted.

Spaghetti Sandwich

Total Time: 17 mins Preparation Time: 15 mins Cook Time: 2 mins

Ingredients

• Servings: 1
• 1 hoagie rolls (6-inches) or 1 garlic bread roll (6-inches)
• 1/2 cup reheated leftover spaghetti, with sauce
• 1 -2 tablespoon warm tomato sauce
• fresh grated parmesan cheese

Recipe

• 1 open roll.
• 2 add spaghetti.
• 3 top with tomato sauce and cheese.
• 4 pop under preheated broiler for 1-2 minutes to lightly toast.
• 5 eat immediately.

Spaghetti Salad

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

Ingredients

• Servings: 6
• 1 (7 ounce) spaghetti, cooked
• 1 small green pepper, chopped
• 1 small onion, chopped
• 1 medium tomato, chopped
• 1 (8 ounce) bottle italian dressing
• 3 tablespoons salad supreme dry seasoning, mccormick's

Recipe

• 1 cook spaghetti by directions. drain and rinse.
• 2 add vegetables.
• 3 mix in salad seasoning and dressing.
• 4 let set overnight in the refrigerator.
• 5 stir few times while in refrigerator.

Summer Vegetable Ravioli

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 12 ounces frozen cheese ravioli
• 2 tablespoons oil
• 1 small onion
• 1 garlic clove, minced
• 1 zucchini, cut in half and sliced
• 8 ounces frozen corn, prepared
• 1/2 cup vegetable broth
• 2 cups plum tomatoes, chopped
• 2 tablespoons fresh basil (or 1 tablespoon of dried basil)
• fresh parmesan cheese

Recipe

• 1 cook ravioli as described on package and drain.
• 2 meanwhile, heat oil in a large skillet on medium-high heat until hot. add onion and garlic. cook and stir for 2 minute add zucchini, corn, and broth. mix well. bring to boil. reduce heat and simmer for 3-5 minute
• 3 add tomatoes, basil, and cooked ravioli. cook 3-5 min, stirring occasionally.
• 4 sprinkle with parmesan cheese and serve. add more cheese, if you like.

Spaghetti Pie

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

Ingredients

• Servings: 4
• 6 ounces spaghetti
• 2 tablespoons margarine
• 1/3 cup grated parmesan cheese
• 2 eggs (well beaten)
• 1 cup cottage cheese
• 1 lb ground beef
• 1/2 cup chopped onion
• 1/4 cup green pepper (chopped)
• 1 (8 ounce) can diced tomatoes (i use contadina brand)
• 6 ounces tomato paste
• 1 teaspoon sugar
• 1 teaspoon oregano
• 1/2 teaspoon garlic
• 1/2 cup mozzarella cheese

Recipe

• 1 cook spaghetti as directed on package.
• 2 drain and add margarine, parmesan cheese and eggs.
• 3 mix well.
• 4 line 9x13 pan with spaghetti mixture. spread cottage cheese over spaghetti. in separate pan brown ground beef; add onion, green peppers. drain off excess fat.
• 5 in separate pan combine diced tomatoes, paste, sugar, oregano and garlic.
• 6 add meat mixture to sauce and heat thoroughly. spread meat sauce over spaghetti and cottage cheese.
• 7 bake in oven at 350 for 20 minutes. add mozzarella cheese and bake 5 more minutes.

Spaghetti Salad

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

Ingredients

• Servings: 8
• 8 ounces spaghetti
• 1/2 cup fresh mushrooms, sliced
• 1/2 cup black olives, sliced
• 1 1/2 cups broccoli florets
• 1 1/2 cups cauliflower florets
• 1 3/4 cups dorothy lynch salad dressing
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup artichoke heart
• 1/4 cup pepperoni, sliced

Recipe

• 1 break spaghetti into bite size pieces.
• 2 cook until barely tender; drain.
• 3 add rest of ingredients.
• 4 chill.

Spaghetti Siciliana

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

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 6 cloves garlic
• 2 small eggplants
• 25 pitted kalamata olives
• 16 ounces whole wheat spaghetti
• 1 red bell pepper
• 1 yellow bell pepper
• 14 ounces diced tomatoes
• 2 tablespoons capers
• 4 tablespoons grated pecorino romano cheese
• 17 leaves fresh basil

Recipe

• 1 cube eggplants and cut bell peppers into slim strips and sliver garlic.
• 2 cook oil and garlic over medium heat for 2-3 min.
• 3 add eggplant and bell pepper and cook 2-4 min (until just wilted).
• 4 add tomato and bring to boil.
• 5 chop olives, capers, and 5 leaves basil and add to sauce, then reduce heat to low and simmer to thicken.
• 6 in the meantime, cook the pasta and chop remaining basil into ribbons.
• 7 toss pasta with sauce and top with cheese and basil ribbons.