Creamy Italian Salad Dressing

Ingredients:

1 cup mayonnaise
1/2 small onion
2 tablespoons red wine vinegar
1 tablespoon white sugar 3/4 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Chopped fresh dill, or chives *optional*


Directions:

1. In a blender or food processor, combine mayonnaise, onion, vinegar, and sugar.
Season with Italian seasoning, garlic powder, salt, and pepper. Blend until smooth

Slow Cooker Stuffed Cabbage

Ingredients:

12 leaves cabbage
1 cup cooked white rice
1 egg, beaten
1/4 cup milk
1/4 cup minced onion
1 pound extra-lean ground beef 1 1/4 teaspoons salt
1 1/4 teaspoons ground black pepper
1 (8 ounce) can tomato sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce


Directions:

1. Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.
2. In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt,
and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf,
and roll up, tucking in ends. Place rolls in slow cooker.
3. In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and
Worcestershire sauce. Pour over cabbage rolls.
4. Cover, and cook on Low 8 to 9 hour

Elisabetta's Paprika Chicken

Ingredients:

4 Boneless skinless Chicken Breasts
4 Large Sweet Yellow Onions
1 Large Red Pepper
4 cloves of Garlic chopped
4 TBS Sweet or Smoked Paprika
Salt and Pepper
4 TBS Extra Virgin Olive Oil
¾ cup White Wine
½ cup Chicken Broth

Directions:

Slice the Onions and Pepper into strips. Cut Chicken breasts into small chunks. Sprinkle with 3 TBS of the Paprika and mix to coat completely. In a large skillet, add 3 TBS of the EVOO until hot and add garlic. Cook until slightly golden, add in Chicken. Cook until lightly browned and remove from pan. Add in the last TBS of EVOO and add in the Peppers and Onions, sprinkle the rest of the Paprika, and season to taste with Salt and Pepperr. Cook until lightly browned and still slightly crispy. Add in the Chicken, White Wine and Chicken Broth and let simmer and bubble for about 10-15 minutes to reduce and boil out the alcohol. Serve over white rice.

Chicken Parmesan

Ingredients:
1/4 cup Extra Virgin Olive Oil
3 Cups Homemade Italian Pasta Sauce (with basil & garlic preferably)
8 Chicken Cutlets
3/4 cup all-purpose flour
2 large eggs, lightly beaten
3 tablespoon water
3/4 cup Italian Seasoned Bread Crumbs
1 8oz bag of shredded Mozzarella
Freshly grated Parmesan
Fresh Basil leaves for garnish
Kosher salt and freshly ground black pepper

Directions:

Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper.

Heat 4 tablespoons of olive oil over medium-high flame in a large skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once. Place on paper towels to absorb oil.

Place cutlets into a shallow bake dish that has been drizzled with a little EVOO.

Ladle the tomato sauce over the chicken and sprinkle with mozzarella and Parmesan. Bake at 375 degrees until cheese is brown and bubbly (about 20 mins or so).

Top with Fresh Basil leaves. Serve hot with spaghetti.

Selma's Slow Cooker Honey Glazed Ham

Ingredients:

4 lbs of fully-cooked boneless ham.
12 oz (1 can) of lemon-lime soda.
¼ cup of honey.
½ teaspoon of mustard.
½ teaspoon of ground cloves.
¼ teaspoon of ground cinnamon.

Directions:

Place the ham and soda into the crockpot. If your pot has a rack, you can use it.
Cover and cook on low for 6 to 8 hours.

30 minutes before serving, combine the remaining ingredients, including 3 tablespoons of drippings from bottom of crock pot. Spread the glaze over ham and continue heating.

Allow the ham to stand for 15 minutes before serving.

Franny's Fresh Lemonade

Ingredients:

1 3/4 cups white sugar
8 cups water
1 1/2 cups lemon juice.

Method:

In a saucepan put sugar and 1 cup water. Bring to boil and stir until sugar dissolves. Allow to cool room temperature, then cover and refrigerate until chilled. remove
seeds from juice, leave pulp, stir in chilled syrup, lemon juice and remaining 7
cups water.

Beef Braciole

Ingredients

1 pound beef "Braciole", chuck or flank steak, 1/4" thick

1 Tbs parsley, minced

2 cloves garlic, minced

1 cup bread crumbs

2 Tbs Parmigiano Reggiano cheese, grated

salt and pepper

Home made tomato sauce

toothpicks or cooking string

1/4 cup olive oil
1 1/2 cups shredded mozzarella (optional)

Directions

Pound the meat gently, until it is thin.

Mix together the parsley, cheese, bread crumbs, garlic, salt, and pepper. Add in some olive oil to help bind it together.

Spread each slice of beef with the mixture.

Heat the olive oil over medium heat.

Roll up each slice and close with a toothpicks.

Brown in the olive oil.

Put the braciole in the pot of tomato sauce and let simmer on low for at least an hour. You can also put in large bake dish, pour sauce over and top with mozzarella.

Serve with pasta as you would meatballs or use as a main "meat" dish.

Indian Coconut-Chicken Curry

Recipe by Chef David Lawrence
http://www.forkingdelicious.blogspot.com/

A pic of my dish!  This recipe is HIGHLY RECOMMENDED!  TRY IT!

Serves 6

Ingredients:

1/4 cup vegetable oil
1 large onion, thinly sliced
4 teaspoon finely chopped garlic
4 teaspoon finely chopped ginger
2 tablespoon ground coriander
2 teaspoon ground cumin
1/4 teaspoon turmeric
1/2 teaspoon cayenne pepper, or to taste
1/4 teaspoon freshly cracked black pepper, or to taste
1 1/2 teaspoons kosher salt
2 medium tomatoes, chopped
1/2 cup chicken stock
2 pounds boneless chicken, cut into 1 1/2-inch pieces
1/2 cup unsweetened coconut milk
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/3 cup chopped cilantro, for garnish (optional)
Steamed basmati rice, for serving

Directions:

In a Dutch oven or enameled cast-iron casserole, heat oil, then add onion and cook until nicely browned around the edges, about 7 minutes. Add garlic and ginger and cook for 1 minute. Add coriander, cumin, turmeric, cayenne, and black pepper and stir for 1 minute. Add salt, tomatoes, and chicken stock and cook over medium-low heat, stirring constantly, until the tomatoes are softened. Add chicken and simmer uncovered, stirring occasionally, for 15 minutes.

Add coconut milk and simmer partially covered for another 15 minutes, or until the sauce thickens and the chicken is cooked. Add cinnamon and cloves and simmer another minute. Remove from heat and garnish with cilantro. Serve with steamed basmati rice.

Pierogies and Broccoli Rabe Sausage in a Garlic, Rosemary and Wine Cream Sauce

(Pierogies can be replaced with any pasta, and the Sausage can be any kind also)

1 Box Mini (or not) Potato and Cheese Pierogies
2 Links of Broccoli Rabe Sausage (or any other)
½ cup white wine
½ cup milk
3 Large cloves chopped Garlic
1 TBS flour
1 TBS Butter
¾ cup Chicken Stock
1 TBS fresh chopped Rosemary
1 tsp Paprika
Parmesan Cheese
Salt and Pepper


Serves 3-4 people

Boil the Pierogies in salted water as directed on the package, drain, drizzle a little EVOO in the pan and give them a stir (to be sure they don’t stick together). Meanwhile, slice open the sausage and grill on both sides till ¾ cooked let cool and chop into small pieces, and put aside. Chop garlic and Rosemary. In a large saucepan, add the butter and flour, stir to make a rue and cook till slightly browned. Add Garlic, and while whisking, slowly add the wine, milk, and Chicken Stock. Let simmer until it reduces and thickens and then add the fresh Rosemary, the chopped Sausage, half the Paprika and Salt and Pepper to your taste. Add in the Pierogies, stir, top with a little Paprika and Parmesan Cheese, and serve immediately.

Chicken Alfredo with Sun-Dried Tomato Cream

Get a little help with a delicious chicken dinner. A foolproof dinner mix,
with a few extras, goes Italian.

Prep Time: 35 min
Total Time: 35 min
Makes: 5 servings

Ingredients:

1 tablespoon olive oil
4 boneless skinless chicken breasts (about 1 lb)
1 medium onion, chopped (1/2 cup)
1 box Chicken Helper® fettuccine Alfredo
1 cup hot water
1 cup half-and-half
1/4 cup chopped dry-pack sun-dried tomatoes
1/4 cup chopped fresh basil leaves



Directions:

1. In 10-inch skillet, heat oil over medium-high heat. Add chicken and onion; cook 15 to 18 minutes, stirring onion frequently and turning chicken once, until onion is tender and juice of chicken is clear when center of thickest part is cut (170°F). Remove from heat; cover to keep warm.
2. Meanwhile, fill 2-quart saucepan 2/3 full of water. Heat to boiling. Stir in contents of uncooked pasta pouch (from Chicken Helper box). Gently boil uncovered about 15 minutes, stirring occasionally, until pasta is tender; drain. Set aside.
3. In same saucepan, mix hot water, half-and-half, tomatoes and contents of sauce mix pouch (from Chicken Helper box). Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally, until sauce is slightly thickened.
4. Cut chicken into slices. To serve, spoon cooked pasta onto serving plate. Arrange chicken slices and onion over pasta. Top with sauce mixture. Sprinkle with basil.


Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Slow Cooker Chicken Alfredo Stew

Prep Time: 10 min
Total Time: 6 hours 10 min
Makes: 6 servings

Ingredients:

1 jar (16 oz) Alfredo pasta sauce
3/4 cup water
1/2 teaspoon dried basil leaves
1/2 teaspoon salt
4 cups refrigerated cooked diced potatoes with onions (from 20-oz bag)
1 1/4 lb boneless skinless chicken thighs, cut into 1-inch-wide strips
1 bag (1 lb) Green Giant® frozen mixed vegetables


Directions:

1. In small bowl, mix pasta sauce, water, basil and salt.
2. Spray 3- to 4-quart slow cooker with cooking spray. In cooker, layer half each of the potatoes, chicken strips, frozen vegetables and pasta sauce. Repeat layers ending with pasta sauce.
3. Cover; cook on Low heat setting 6 to 8 hours.


Unbreaded chicken breast tenders can be used instead of the cut-up chicken thighs.

If you like garlic, try using garlic-flavored Alfredo pasta sauce.



Nutrition Information:
1 Serving: Calories 530 (Calories from Fat 280); Total Fat 31g (Saturated Fat 17g, Trans Fat 1g); Cholesterol 135mg; Sodium 730mg; Total Carbohydrate 33g (Dietary Fiber 5g, Sugars 3g); Protein 30g Percent Daily Value*: Vitamin A 80%; Vitamin C 8%; Calcium 20%; Iron 15% Exchanges: 2 Starch; 0 Other Carbohydrate; 1 Vegetable; 3 Very Lean Meat; 5 1/2 Fat Carbohydrate

Slow Cooker Hungarian Beef Stew

Ingredients:

2 pounds beef stew meat
6 unpeeled new potatoes, cut into 3/4-inch pieces (3 cups)
1 cup frozen small whole onions (from 1-pound bag), thawed
1/4 cup Gold Medal® all-purpose flour
1 tablespoon paprika
1/2 teaspoon peppered seasoned salt
1/4 teaspoon caraway seed
1 can (14 ounces) beef broth
1 1/2 cups Green Giant® frozen sweet peas (from 1-pound bag), thawed
1/2 cup sour cream


Directions:

1. Spray 3- to 4-quart slow cooker with cooking spray. Toss beef, potatoes, onions, flour, paprika, peppered seasoned salt and caraway seed in cooker until well mixed. Stir in broth.
2. Cover and cook on Low heat setting 7 to 8 hours.
3. Stir in peas and sour cream. Cover and cook on Low heat setting about 15 minutes or until peas are tender.



Substitution
If you don’t have the frozen onions on hand, you can substitute 1/2 cup chopped onion.


Nutrition Information:
1 Serving: Calories 460 (Calories from Fat 190); Total Fat 22g (Saturated Fat 9g, Trans Fat 1g); Cholesterol 105mg; Sodium 530mg; Total Carbohydrate 31g (Dietary Fiber 5g, Sugars 5g); Protein 37g Percent Daily Value*: Vitamin A 25%; Vitamin C 15%; Calcium 6%; Iron 35% Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 4 Medium-Fat Meat Carbohydrate

Cheesy Vegetable Risotto

Ingredients:
1 tablespoon butter or margarine
2 tablespoons olive or vegetable oil
1 large onion, chopped (1 cup)
1 clove garlic, finely chopped
1 cup uncooked Arborio rice
1 carton (32 oz) Progresso® reduced-sodium chicken broth (4 cups), warmed
1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen broccoli, carrots,
cauliflower & cheese sauce
1/2 cup shredded Parmesan cheese
2 tablespoons chopped fresh parsley
1/4 teaspoon coarse ground pepper


Directions:
1. In 10-inch nonstick skillet, heat butter and oil over medium-high heat until butter is melted. Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is tender.
2. Stir in rice. Cook, stirring occasionally, until edges of kernels are translucent. Stir in 1/2 cup of the broth. Cook 2 to 3 minutes, stirring constantly, until broth is absorbed.
3. Reduce heat to medium. Stir in 1 1/2 cups of the broth; cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Stir in another 1 cup of the broth; cook uncovered about 5 minutes longer, stirring frequently, until broth is absorbed.
4. Stir in remaining 1 cup broth. Cook about 8 minutes, stirring frequently, until rice is tender and mixture is creamy.
5. Meanwhile, cook frozen vegetables as directed on bag. Stir vegetables, Parmesan cheese, parsley and pepper into rice mixture.

Green Beans with Peppers and Herbs

Prep Time: 30 min
Total Time: 30 min
Makes: 18 servings (1/2 cup each)

Ingredients:

1 bag (22 oz) frozen whole green beans
1 tablespoon lemon juice
2 teaspoons Dijon mustard
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
2 teaspoons chopped fresh or 3/4 teaspoon dried thyme leaves
1 tablespoon olive or vegetable oil
1 medium red bell pepper, cut into strips
1 medium yellow bell pepper, cut into strips
1/2 teaspoon salt
Freshly ground black pepper, if desired


Directions:

1. In 12-inch skillet, cook green beans on Stove-Top as directed on bag. Drain; place beans on plate and loosely cover to keep warm.
2. Meanwhile, in small bowl, mix lemon juice, mustard, basil and thyme; set aside.
3. Add oil to same skillet; heat over medium-high heat. Add bell peppers; cook 6 to 8 minutes, stirring frequently, just until tender.
4. Add green beans and lemon mixture to peppers; toss to coat. Sprinkle with salt; cook 2 to 3 minutes, stirring frequently. Serve sprinkled with freshly ground black pepper.
.