Ingredients: °4 hot dogs °4 strings of cheddar cheese °1 packet Pillsbury pizza dough °1 can of hot pepper (15 ounces) °1/4 cup melted butter °1 teaspoon garlic powder °1 teaspoon fresh parsley
Instructions: Preheat oven 375 F Pour the chili into a 6 x 10 or 7 x 11 pan. Remove the cheese from the casings and cut in half lengthwise. Sit aside. Open the pizza dough box and roll it out. Cutting dough to 4 equal parts. Take a hot dog and a sandwich with two sides of cheddar cheese. Starting at one end of the dough strip, begin rolling the bundle in dough, covering the entire length of the hot dog with dough. Place in skillet with chili, seam side down.When all four are complete, bake in the oven for 20-25 minutes or until dough is set and golden brown on top. Combine garlic and parsley with melted butter and brush the surface of the hot dog with garlic butter. Enjoy! Note * To avoid dough bottom ~ Put the dogs first and then pour the chili around them. Enjoy !
Ingredients: 1 small chopped onion. 1 small chopped green pepper. 2 Tsp.Of olive oil. 3 minced garlic cloves.
Italian sausage 5 cooked and cut into 1/4-inch slices. Canned diced tomatoes, use a large can.Of 28-ounces, undrained
Tomato paste 6-ounces can. 1/4 Cup.Of water. 1 Tsp.Of brown sugar. 1 Tbsp.Of Italian seasoning. 1/2 Tsp.Of salt. 1/2 Tsp.Of ground pepper. Hot boiled spaghetti.
Instructions: • 1st Step – In a large pan, heat the oil and sauté the onion with the chopped green pepper until the onion is soft. • 2nd Step – Secondly, finely mince the garlic cloves and add them to the pan, cooking for another 1 minute after that. • 3rd Step – Once the garlic is fragrant, throw in the sausage, canned diced tomatoes, tomato paste, a quarter cup of water, sugar, and spices, and season to your liking with more salt and pepper. • 4th Step – Bring the mixture to a boil, then reduce the heat to low, cover, and cook for 15 minutes. • 5th Step – Once it’s finished cooking, toss it with the boiling spaghetti and enjoy!
Suggestions and advice for a successfull recipe: Use your preferred Italian sausage instead. Use chicken or turkey sausage to cut down on the number of calories and fat consumed. Use penne, ziti, or rigatoni instead of spaghetti. Add 1/4 teaspoon of crushed red pepper flakes for a little heat. Make sure you don’t overcook the pasta!
• 1 bell pepper, diced (any color will work well!)
• 2 garlic cloves, minced
• 24 oz beef broth
• 28 oz can diced tomatoes (crushed tomatoes or another kind will work too)
• 4 oz salsa
• 2 store-bought taco seasoning packets
• 4 oz cream cheese, softened
• 1 cup heavy cream
• 2 cup cheddar cheese
INSTRUCTIONS Saute ground beef, onion, and bell pepper over medium heat until meat is done. Add garlic cloves, beef broth, tomatoes, salsa, and taco seasoning. Set pot to High pressure, 2 minutes. Once the cooking cycle is complete, allow pressure to release naturally. Slowly add softened cream cheese, heavy cream, and cheddar cheese to the pot. Stir until cheeses are melted and soup is blended. Serve and garnish with your favorite taco toppings.
Ingredients 2 catfish fillets 1/2 t. garlic powder 1/2 t. onion powder 1/2 t. cayenne pepper 1/2 t. paprika 1/2 t. oregano ½ t. crushed red pepper flakes ½ T. extra virgin olive oil salt & pepper to taste
Directions Preheat oven to 350 F. In a small bowl, combine spices, salt and pepper.
Divide the spice mixture and sprinkle half on each catfish fillet.
Place catfish in an oven safe glass dish. Bake at 350 F 25 minutes until fish is flaky.
Serve immediately with steamed vegetables or a salad.
For cooking chicken: 4 boneless skinless chicken breasts (halved horizontally and paper towel dried) 1/2 cup flour 1 teaspoon salt ¼ teaspoon black pepper 1 teaspoon garlic powder 2 teaspoons Italian seasoning 2 tablespoons olive oil
Pasta: 12 oz of spaghetti
Parmesan Sauce: 4 tablespoons butter 1 small yellow onion (or use 1/2 onion) chopped 4 garlic cloves minced 2 scallions chopped 2 small tomatoes diced 1 tablespoon flour 1 cup heavy cream 1 cup water ½ cup Parmesan cheese shredded 1 teaspoon Italian Seasoning 1/2 teaspoon salt more to taste ¼ teaspoon crushed red pepper flakes
Instructions
PREPARING CHICKEN BREASTS: Make sure to cut chicken breasts horizontally to make them thin. Paper towel dry the chicken.
In a large bowl, combine flour, salt, black pepper, garlic powder and Italian seasoning. Stir well to blend. Using a fork or tongs, coat the chicken breasts in the flour mixture by pressing into the mixture with tongs and then flipping the chicken over to coat the other side. Set aside.
COOKING CHICKEN BREASTS: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the skillet is hot, place flour coated chicken breasts in the skillet and cook for 4 to 5 minutes on each side, until golden brown on both sides and cooked through, turning once between cooking, about 8-10 minutes. Remove chicken from pan and set aside.
SAUCE: Add butter, diced yellow onion and minced garlic cloves to pan. Cook on medium high until onions and garlic are translucent, about 2 minutes. Next add chopped scallions and tomatoes. Add 1 tablespoon flour to pan and whisk to combine.
Now add heavy cream, water, Italian Seasoning, salt and red pepper flakes. Bring mixture to a simmering point and then add ½ cup of shredded Parmesan cheese. Use a whisk or a wooden spoon and mix it in until you have a smooth mixture.
COOKING PASTA according to your package instructions in salty water. I like pasta that is neither too hard nor too soft, so I always cook it Al Dente. Drain, but do not rinse.
FINAL ASSEMBLY: Add cooked pasta to the skillet with the sauce and stir to combine on low heat for 2-4 minutes. Taste and add salt, if needed. Return chicken to skillet on top of the pasta and allow it to warm up for an additional 5 minutes.
SERVE chicken either on top or next to pasta and sprinkle with Parmesan cheese, if desired.
INGREDIENTS: 1 pound (500g) lean ground beef 1 small onion, finely chopped 1 teaspoon paprika 1 teaspoon dried parsley 1 teaspoon garlic powder pinch to ½ teaspoon cayenne powder salt and pepper to taste 1½ cups (355ml) milk 1½ cups (355ml) beef broth 2 cups (260g) elbow macaroni, uncooked 1 (8oz) (227g) can tomato sauce 2 cups (225g) shredded cheddar cheese
INSTRUCTIONS: Heat a large skillet over medium heat. Brown the ground beef, onion, paprika, parsley, garlic powder, cayenne powder, salt and pepper. If using a ground beef with a higher fat content add in the seasonings after draining the grease. Stir in the milk, broth, macaroni and tomato sauce. Bring to a boil, cover and reduce heat to a simmer. Cook for 10-12 minutes or until pasta is tender. Stir occasionally to prevent sticking. Stir in cheddar cheese until melted.
INGREDIENTS: 8 oz macaroni pasta 8 oz bacon, cubed and cooked 1 lb chicken breast boneless skinless, sliced (total 2 pieces) bowl 1- 3 Tbsp all-purpose flour bowl 2- 1 large egg 1/2 cup whole milk 1 Tbsp sour cream 1 tsp vinega bowl 3- 1/2 cup all-purpose flour ½ tsp salt ¼ tsp garlic powder ½ tsp paprika ¼ tsp ground black pepper chicken Sauce- 1/4 cup honey 2 Tbsp soy sauce 2 Tbsp chicken broth 1 Tbsp lemon juice ½ tsp ground black pepper ¾ tsp chili powder mac and cheese.
INSTRUCTIONS: Cook pasta according to package instructions. Cover and set aside. Cut the chicken breast in half lengthwise. Prepare bowl 1, bowl 2 and bowl 3.
Coat the chicken breast into the flour in bowl 1, transfer to the bowl 2 and coat. Lastly, generously dredge in bowl 3. Repeat with remaining chicken.
In a skillet heat 3 Tbsp oil. Once hot, add the chicken breasts. Cook over med/high heat until fully cooked. Meanwhile, in a small bowl, combine honey, soy sauce, chicken broth, lemon juice, pepper, and chili powder.
See also Steak And Shrimp Scampi Once the chicken is cooked pour in the honey sauce and bring to a simmer. Remove from heat and cover to keep warm. Cut the bacon into small pieces and cook until crispy. Remove bacon from skillet, reserving about 1 Tbsp of grease.
Add butter and minced garlic to the skillet and cook until fragrant.Vigorously mix in the flour until well combined.Add the chicken broth, heavy whipping cream, Parmesan cheese, shredded cheese(s), salt, and pepper. Mix and bring to a soft boil.
Mix in the macaroni and bacon into the sauce. Slice the chicken breast into slices and add to the creamy macaroni and cheese. Or serve chicken on the side. Enjoy!
Ingredients: °1 head of cabbage °2 pounds minced meat °2 grated onions °1 cup rice °Salt, pepper, coriander °tomato sauce °Quince 1 piece
Directions: Boil cabbage, blend meat /onions /rice, salt, pepper, coriander. We take leaf cabbage, put mince meat & wrapping it in cabbage roll Putting cabbage roll in saucepan, covering with plate, putting quince tranches on top of rolls, pour tomato sauce. Cooking to tender. Enjoy !
Pour light basil and balsamic vinegar on the tender tomato, as well as the crunchy cucumber pieces.
Ingredients: °1 medium tomato, cut into 6 slices °1/2 ton chopped onions ° 1/8 c 1 teaspoon salt °1 1/2 teaspoons (7 ml) finely chopped dried basil leaves ° 1 c. 1 tsp grated lemon peel ° 1 c. 1 tsp (5 ml) sugar ° 1 c vinegar
Methods : 1 In two bowls, arrange tomato slices in a slightly overlapping circle. Decorated with cucumber. Sprinkling tomatoes also cucumber with salt. 2 In a small bowl, mix the basil, lemon peel and sugar. Spreading this mix on salads. Adding some vinegar. Enjoy!
Ingredients : 1-1/2 pounds ground beef 1/4 cup chopped onion 1 can (15 ounces) pizza sauce 1 can (4 ounces) mushroom stems and pieces, drained 1 tablespoon sugar 1/2 teaspoon dried oregano 6 hamburger buns, split and toasted 1-1/2 cups shredded part-skim mozzarella cheese
Directions : In a large skillet, cook beef and onion over medium heat until the meat is no longer pink, 3-5 minutes, breaking into crumbles. Drain. Stir in the pizza sauce, mushrooms, sugar and oregano; mix well. Spoon onto buns; sprinkle with mozzarella cheese. Place on ungreased baking sheets. Broil 4 in. from the heat until cheese is melted, 2 minutes. To freeze for quick lunches later, place the split and toasted buns on a baking sheet. Spoon the meat mixture onto buns; freeze for 1 hour. Transfer to freezer-safe airtight containers. To use frozen burgers: Thaw completely in the refrigerator. Sprinkle with cheese. Broil 4 in. from the heat until heated through and cheese is melted, 2 minutes.
