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Classic French Onion Soup

Classic French Onion Soup

Ingredients: 5 Tbsp olive oil (divided) 1 Tbsp butter 8 cups thinly sliced onions (about 3 lbs.) 3 garlic cloves, minced 1/2 cup port wine 2 cartons (32oz. each) beef broth 1/2 tsp. pepper 1/4 tsp. salt 24 sliced French bread baguette (1/2 in. thick) […]

Old-Fashioned Chicken and Dumplings

Old-Fashioned Chicken and Dumplings

Ingredients: 2.5 – 3lbs of chicken 2 celery stalks 2 medium carrots 8 cups water 2.5 tsp salt .5 tsp black pepper 2 cups flour .5 tsp baking soda 3 tablespoons vegetable shortening 3/4 cup buttermilk Directions: Place chicken, celery, and carrots in a Dutch […]

Korean Ground Beef and Rice Bowls

Korean Ground Beef and Rice Bowls

Ingredients:
  • 1 pound lean ground beef (90% lean)
  • 3 garlic cloves, minced
  • ¼ cup packed brown sugar
  • ¼ cup reduced-sodium soy sauce
  • 2 teaspoons sesame oil
  • ¼ teaspoon ground ginger
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon pepper
  • 2 cups hot cooked white or brown rice
  • sliced green onions and sesame seeds for garnish
Directions:
  1. In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink.
  2. In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour over the ground beef and let simmer for another minute or two.
  3. Serve over hot rice and garnish with green onions and sesame seeds.

Yield: 4 servings

Source – https://therecipecritic.com

Creamy Turkey Noodle Casserole

Creamy Turkey Noodle Casserole

Ingredients 1 package (10 or 12 ounces) frozen peas, thawed under cool running water 2 cups diced cooked turkey (or ham) 1 1/2 cups cooked noodles 2 tablespoons butter 1/4 cup chopped onion 8 ounces sliced mushrooms 1 can (10 3/4 ounces) condensed cream of […]

Beef and Cheese Manicotti

Beef and Cheese Manicotti

  Sauce: Ingredients 1 28-ounce can diced tomatoes (in juice) 1 28-ounce can crushed tomatoes 2 tablespoons extra-virgin olive oil 3 medium cloves garlic, finely minced 1/2 teaspoon red pepper flakes, optional 1/2 teaspoon salt 2 teaspoons dried basil Sauce: Directions Heat oil, garlic, and […]

Quick Chicken and Barley Stew Recipe

Quick Chicken and Barley Stew Recipe

Ingredients

3 bacon slices
1 tablespoon olive oil
1 cup chopped yellow onion (about 1 medium onion)
1 cup 1/4-inch-thick diagonally cut carrots (about 2 medium carrots)
1 cup 1/4-inch-thick diagonally cut celery (about 3 stalks)
1 tablespoon garlic cloves, minced (about 3 garlic cloves)
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 (6-oz.) boneless, skinless chicken breasts
4 cups low-sodium chicken broth
1 cup uncooked quick-cooking barley
1 (8-oz.) package baby spinach
2 tablespoons chopped fresh flat-leaf parsley

Directions

Step 1
Cook bacon in a large Dutch oven over medium until crisp, about 6 minutes, turning once. Transfer bacon to a plate lined with paper towels, reserving drippings in Dutch oven. Crumble bacon, and set aside.

Step 2
Add olive oil to drippings in Dutch oven; increase heat to medium-high. Add yellow onion, carrots, and celery; cook, stirring occasionally, until tender, about 3 to 4 minutes. Stir in garlic, kosher salt, and pepper, and cook until fragrant, about 1 minute.

Step 3
Add chicken and broth to Dutch oven. Cook on medium-high until broth begins to boil, about 2 to 3 minutes. Reduce heat to medium-low. Stir in barley, and cook until chicken is cooked through and a thermometer inserted in the thickest portion reads 165°F, about 8 to 10 minutes more. Remove chicken, shred into large pieces, and return to Dutch oven. Add spinach, and stir until wilted, about 1 minute. Stir in parsley; top each serving with crumbled bacon.

Yield: 4

Source – http://www.southernliving.com/recipes/quick-chicken-and-barley-stew-recipe

Creamy Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup

Ingredients 5 bacon slices, chopped 1 cup chopped onion 1 cup thinly sliced carrot 1/2 cup thinly sliced celery 1 tablespoon fresh thyme leaves 1 (8-oz.) package presliced cremini mushrooms 4 garlic cloves, minced 4 cups unsalted chicken stock 1 cup water 4 cups lightly […]

Reuben Casserole

Reuben Casserole

Ingredients 6 slices rye bread, divided 1 pound pastrami or corned beef, thinly sliced or shaved 1 (14.5 oz.) can sauerkraut 4 cups Swiss Cheese, shredded 1 cup dill pickles, chopped 1 cup milk 1/3 cup Thousand Island dressing 1/4 cup mustard 3 large eggs […]

Bacon-Tomato Linguine

Bacon-Tomato Linguine

Ingredients

  • Kosher salt
  • 12 ounces fresh linguine
  • 6 slices bacon, cut into 1/2-inch pieces
  • 3 cups cherry or grape tomatoes
  • 1 shallot, thinly sliced
  • 2 large eggs
  • 1/3 cup grated parmesan or pecorino romano cheese, plus more for topping
  • 1 teaspoon finely grated lemon zest
  • Freshly ground pepper
  • 1 cup fresh basil, torn

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/4 cups cooking water, then drain the pasta; set aside.

Meanwhile, cook the bacon in a large nonstick skillet over medium-high heat until crisp, about 5 minutes. Add the tomatoes and shallot and cook until the tomatoes are starting to burst, about 5 minutes. Pour off all but 2 tablespoons of the drippings from the skillet.

Whisk the eggs, cheese, lemon zest and 1 teaspoon pepper in a medium bowl. Slowly whisk in 1 cup of the reserved cooking water; set aside.

Reduce the heat under the skillet to medium low. Add the pasta and toss well. Slowly pour in the egg mixture, tossing, to make a creamy sauce, about 1 minute. Season with salt and add the remaining 1/4 cup cooking water as needed to loosen. Stir in the basil. Top each serving with more cheese and season with pepper.

Yield: 4 servings

Tex-Mex Mac ‘n Cheese

Tex-Mex Mac ‘n Cheese

Ingredients 1 pound ground beef 1 teaspoon salt 1/8 teaspoon ground black pepper 1 green bell pepper, chopped 1 medium onion, chopped 1 package macaroni and cheese dinner, prepared with milk and margarine as package directs 1 can (14.5 to 16 ounces) tomatoes, diced, with liquid […]