Recipes

Recipe by: Hank's Mom This recipe has been handed down from my mother. It is a family favorite and will not be replaced! (Definite husband pleaser!) Ingredients 1h25m 8servings 185 cals 1 pound ground beef  1 onion, chopped  4 cloves garlic, minced  1 small green bell pepper, diced  1 (28 ounce) can diced tomatoes  1 (16 ounce) can tomato sauce  1 (6 ounce) can tomato paste  2 teaspoons dried oregano  2 teaspoons dried basil  1 teaspoon salt  1/2 teaspoon black pepper Directions Prep  15m Cook  1h10m Ready In 25m Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease. Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally. Source:www.allrecipes.com

Recipe by: MOMMYTO2BOYS My husband (who is not a cook) developed this recipe when looking through what we had in the fridge. We love capers and my VERY picky 8-year old always asks for 'Daddy's chickie. Ingredients 20 m 4servings 313 cals 4 boneless, skinless chicken breast halves  1 teaspoon lemon pepper  1 teaspoon salt  1 teaspoon dried dill weed  1 teaspoon garlic powder  3 tablespoons butter  1/2 cup whipping cream  2 tablespoons capers, drained and rinsed Directions Prep  5m Cook  15 m Ready In 20 m Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder. Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil. Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuo

Recipe by: BARBARA BREITSAMETER Oh, so good and refreshing. Enjoy! Ingredients 35 m 8 servings 247 cals 1/2 pound bacon  2 tablespoons white wine vinegar  3 tablespoons honey  1/2 teaspoon dry hot mustard  1/2 teaspoon celery salt  1/2 teaspoon ground paprika  1/4 cup olive oil  1 head red leaf lettuce, torn into bite-size pieces  1 (15 ounce) can mandarin oranges, drained  1 bunch green onion, diced  3/4 cup slivered almonds Directions Prep  20 m Cook  10 m Ready In 35 m In a medium skillet over medium-high heat, cook bacon until evenly brown. Drain, cool, and crumble. To make the dressing, thoroughly blend the vinegar, honey, dry mustard, celery salt, paprika, and olive oil. Place lettuce, oranges, green onion, bacon, and almonds in a serving bowl. Toss with dressing and serve. Source:www.allrecipes.com

Recipe by: Tammy Schill Try this when you are feeling daring and want to mix things up a bit! A Southern inspired recipe that is sure to add a little fun to your dinner table. Try serving it with cornbread. Ingredients 30 m 2 servings 1109 cals 4 ounces linguine pasta  2 boneless, skinless chicken breast halves, sliced into thin strips  2 teaspoons Cajun seasoning  2 tablespoons butter  1 green bell pepper, chopped  1/2 red bell pepper, chopped  4 fresh mushrooms, sliced  1 green onion, minced  1 1/2 cups heavy cream  1/4 teaspoon dried basil  1/4 teaspoon lemon pepper  1/4 teaspoon salt  1/8 teaspoon garlic powder  1/8 teaspoon ground black pepper  2 tablespoons grated Parmesan cheese Directions Prep 15 m Cook 15 m Ready In30 m Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain. Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat. In a large skillet over medium heat, saute chicken in butt

Recipe by: Marian Collins A delicious, easy company dish - the flavors are wonderful. A favorite with my family. I usually double the recipe so we can have leftovers. Ingredients 1h 30m 6servings 528 cals 6 skinless, boneless chicken breast halves  1/4 cup butter  1 (.7 ounce) package dry Italian-style salad dressing mix  1/2 cup white wine  1 (10.75 ounce) can condensed golden mushroom soup  4 ounces cream cheese with chives  1 pound angel hair pasta Directions Prep     30 m Cook      1 h Ready in 1h 30 m Preheat oven to 325 degrees F (165 degrees C). In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over. Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pa

Recipe by: Chef John I like red snapper for this, but any white, flaky fish will work. By the way, many Veracruz-style fish recipes call for pickled jalapenos, but I think there's plenty of acidity in this from the lime and tomatoes, so I like the fresh pepper a little more. Ingredients 40m 2servings 452 cals 2 tablespoons olive oil  1/2 white onion, diced  3 cloves garlic, minced  1 tablespoon capers  1 tablespoon caper juice  1 cup cherry tomatoes, halved  1/3 cup pitted, sliced green olives (such as Castelvetrano)  1 jalapeno pepper, seeded and chopped  2 teaspoons chopped fresh oregano  2 teaspoons olive oil  2 (7 ounce) red snapper fillets, cut in half  salt and pepper to taste  1/2 teaspoon cayenne pepper, or more to taste  2 limes, juiced Directions Prep     15 m Cook     25 m Ready in 40 m Preheat oven to 425 degrees F (220 degrees C). Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onions begin to turn translucent, 6 to 7 minutes. Cook and

Recipe by: JMCCURTAIN I live in Alaska and have 3 sons that love to fish. I have had to come up with some pretty creative ways to prepare salmon, this is by far my family and friends favorite way to eat fresh salmon. I soak an untreated cedar plank in water and bourbon while they are out fishing for the day and fix the barbeque sauce so that's it is ready to get grilling. Ingredients 1h45m 6servings 484 cals 2 (12 inches) untreated cedar planks  1/4 cup pineapple juice  1/3 cup soy sauce  2 tablespoons white vinegar  2 tablespoons lemon juice  1 tablespoon olive oil  3/4 cup honey  1/4 cup packed brown sugar  1 teaspoon ground black pepper  1/2 teaspoon cayenne pepper  1/2 teaspoon paprika  1/4 teaspoon garlic powder  6 (6 ounces) skinless, boneless salmon fillets  1 pinch salt and pepper to taste Directions Prep        15 m Cook       30 m Ready in  1h45 m Soak the cedar planks in warm water for 1 to 2 hours. Add a splash of bourbon to the water if desired. Bring the pineapple jui