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) […]
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 […]
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
2 teaspoons caraway seeds
Preheat oven to 350º F and lightly grease a 9×11-inch baking dish with butter or non-stick spray.
Take four pieces of rye bread and cut them into cubes. Place remaining bread in food processor, pulse until you’ve got fine breadcrumbs and set aside.
Spread cubed bread out along the bottom of your baking dish, then cover with 1/2 of pastrami. Top beef with sauerkraut, pickles, half of caraway seeds and 2 cups cheese.
Cover with remaining beef, caraway seeds and cheese.
In a medium bowl, whisk together milk, salad dressing and mustard, then beat in eggs until combined.
Pour wet ingredients evenly over the casserole, then top with breadcrumbs.
Place baking dish in oven and bake for 40-45 minutes, or until mixture is bubbly, top is browned and center is set.
Remove from oven and serve hot.
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 […]
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 […]
1 cup mayonnaise
1/3 cup sugar
1/3 cup white vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1lb cored, cubed, and chopped cabbage
Whisk together first six ingredients until smooth. Add in cabbage, stir and refrigerate covered for 2 hours.
Ingredients 8 ounces baby spinach leaves, divided 1 cup sun-dried tomatoes packed in oil and Italian herbs, drained (about 7 ounces) 1 large yellow onion, sliced 1 pound uncooked boneless, skinless chicken breasts (cut into 1/2″ bite size pieces) 6 garlic cloves, sliced 1 pound […]
Ingredients 1 cup olive oil 1/4 cup soy sauce 2.5 table spoons lemon juice 3 cloves of garlic 3 tablespoons minced ginger root 1 teaspoon Dijon mustard 2 teaspoons honey 1 tablespoon vinegar black pepper to taste Directions In a small bowl, whisk together the […]
- 1 3/4 pound boneless, skinless chicken breasts
- 1 packet taco seasoning
- 1 packet ranch powder
- 14.5 ounce fire roasted diced tomatoes
- 12 crunchy taco shells
- 1 cup grated cheddar
- 1/4 cup diced cilantro
- 1/4 cup hot sauce or taco sauce
- Place chicken, taco seasoning, ranch powder, and tomatoes into a slow cooker. Cover and cook on high for 3-4 hours or low for 5-8 hours or until meat is easily shred with a fork.
- Preheat oven to 350 degrees. Arrange taco shells in a 9×13 baking dish. Depending on the shells, you may need to use two pans.
- Spoon meat into taco shells and top with cheese.
- Bake for 10 minutes.
- Remove from oven and sprinkle with diced cilantro and drizzle with hot sauce or taco sauce.
Ingredients 2 cup chicken broth 1/2 teaspoon soy sauce 1/2 teaspoon sesame oil 2 teaspoon cornstarch 4 teaspoons water 2 egg, beaten 2 teaspoon chopped fresh chives 1/4 teaspoon salt 1/8 teaspoon ground white pepper Directions In a small saucepan, combine the chicken broth, soy […]