Category: Food

Ingredients1/2 cup butter3 tablespoons olive oil1 large onion, chopped6 cloves garlic, diced1 pound ground beef1 pound mild sausage6 teaspoons Italian seasoning:1 1/2 teaspoons dried oregano1 teaspoon dried marjoram1 teaspoon dried thyme1/2 teaspoon dried basil1/2 teaspoon dried rosemary1/2 teaspoon dried sage2 teaspoons salt optional1/2 teaspoon ground black pepper1 (29 ounce) can

Ingredients1 (30 ounce) package frozen shredded hashbrown potatoes, thawed1 teaspoon ground black pepper2 1/2 tablespoons olive oil2/3 cup shredded Cheddar cheese12 eggs2 tablespoons water8 slices cooked bacon, crumbled1/4 cup shredded Cheddar cheese Directions1. Preheat oven to 425 F and grease 24 muffin cups.2. Mix hash brown potatoes, black pepper, olive

Ingredients2 (8 ounce) packages cream cheese, softened1 1/2 cup white sugar1 teaspoon Mexican vanilla extract2 (8 ounce) cans refrigerated crescent rolls1 teaspoon ground cinnamon1/2 cup butter, room temperature1/4 cup honey Directions1. Preheat an oven to 350 F and grease a 9×13 inch baking dish with cooking spray. 2. Beat the

Ingredients1 cup whole wheat or white flour1/2 teaspoon salt1/8 teaspoon white pepper, or to taste1/8 teaspoon black pepper, or to taste2 pounds chicken breast cutlets2 tablespoons canola oil2 tablespoons extra-virgin olive oil2 cups chicken broth2 tablespoons fresh lemon juice3 garlic cloves, minced1 (12 ounce) jar quartered marinated artichoke hearts, with

Ingredients2 teaspoons olive oil3 tablespoons finely chopped onion1 (15.5 ounce) can black beans, drained and rinsed1 (10 ounce) can whole kernel corn, drained1/2 tablespoon brown sugar1/4 cup salsa1/4 teaspoon red pepper flakes2 tablespoons butter8 (8 inch) flour tortillas1 1/2 cups shredded Monterey Jack cheese Directions1. Heat oil in a large

Ingredients4 skinless, boneless chicken thighs1/2 cup low-sodium soy sauce1/2 cup ketchup1/3 cup honey3 cloves garlic, minced1 teaspoon dried basil Directions1. Lay chicken thighs into the bottom of a 4-quart slow cooker. 2. Whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl; pour over the chicken. 3. Cook

Ingredients1/2 cup vegetable oil1/2 cup apple cider vinegar1 tablespoon Old Bay2 cloves minced garlic1 tablespoon chopped fresh basil1 lime, juicedcracked black pepper to taste8 boneless pork chops, 1/2 inch thick Directions1. Whisk together the vegetable oil, apple cider vinegar, seafood seasoning, minced garlic, basil, lime juice, and black pepper in

Ingredients16 large lettuce leaves1 pound lean ground beef1 tablespoon cooking oil1 large onion, chopped3 garlic cloves, minced2 tablespoons soy sauce2 tablespoons rice wine vinegar1 teaspoon sesame oil2 teaspoons ginger, minced1 teaspoon Asian chile pepper sauce1 (8 ounce) can water chestnuts, drained and minced1 bunch green onions, chopped2 large carrots, shredded

Ingredients2 skinless, boneless chicken breast halves2 tablespoons garlic, minced1 (8 ounce) package uncooked rigatoni pasta6 slices bacon1 tablespoon vegetable oil1 small zucchini, sliced1 small yellow squash, sliced1 cup Alfredo sauce1/4 cup milk6 sun-dried tomatoes, softened and chopped3 tablespoons Parmesan cheese1/4 cup sliced almonds Directions1. Preheat oven to 350 F. Lightly

Ingredients1 (8 ounce) can pineapple rings, juice drained and reserved1/4 cup brown sugar1/4 cup soy sauce1/4 teaspoon garlic powder4 pork chops1 pinch ground black pepper Directions1. Mix together the drained pineapple juice, brown sugar, soy sauce, and garlic powder together in a large plastic zipper bag, and mix the bag

Submitted by Mary Goetsch Ingredients3 ears of corn, husked2 cucumbers, shredded1 pear with skin, cut into 1 inch slices1/4 cup poppyseed dressing1/2 teaspoon cinnamon sugarsalt and pepper to taste Directions1. Place water in a pot with a steamer grate and boil. When the water is boiling place the three ears

Ingredients2 pounds pork tenderloin2/3 cup honey1/2 cup Dijon mustard1/4 teaspoon chili powder1/4 teaspoon salt Directions1. Place meat in a large resealable plastic bag. In a medium bowl, mix together honey, Dijon mustard, chili powder, and salt. Pour marinade over tenderloins, seal, and refrigerate for at least 4 hours. 2. Prepare