Pecan Chopped Salmon - Nuts!

1 cup flour

1 teaspoon black pepper

1 teaspoon parsley flakes 

1 teaspoon lemon pepper seasoning

½ teaspoon Montreal steak seasoning

¼ cup chopped pecans 

2 Tablespoons brown sugar

1-2 salmon fillets

Mix all ingredients except salmon. Heat ¼ cup oil in a medium skillet. Coat salmon in flour mixture. Cook approximately 6 minutes per side or until fish flakes easily. 

Oriental Chicken Cashew - Nuts!

14 ounce can bean sprouts, drained 

3 Tablespoons butter 

4 green onions, chopped

4 ounce can mushroom pieces

1 can cream of mushroom soup

1 cup celery, sliced

12 ½ ounce can chunked chicken breast, or

1 cup cooked chicken, cubed 

1 Tablespoon soy sauce

1 cup cashew nuts

Combine all ingredients except nuts in a slow cooker.

Cover and cook on low, 4-9 hours or on high 2-3 hours

Stir in cashew nuts 15 minutes before serving and serve with rice.

Spanakopita - Restaurant Recipes

1 can spinach, drained 

1 package creamed spinach

½ cup minced onion

1 pound feta cheese

½ cup Ricotta cheese

½ cup tzatziki sauce 

1 package phyllo sheets

1 teaspoon ground black pepper

¼ cup milk 

1 egg

Tzatziki sauce 

8 ounces plain yogurt 

½ cucumber, peeled, seeded and minced 

1 Tablespoon Greek dressing

Preheat the oven to 375 degrees F. Mix together all ingredients and refrigerate. This can be made ahead of time. 

Saute onions, add both kinds of spinach, feta, ricotta, black pepper and half of the tzatziki sauce. Heat and stir. With the other half of the tzatziki sauce, add ¼ cup milk and 1 egg.

Butter a lasagna pan and layer phyllo sheets on bottom. Layer yogurt mix and repeat 3 times. Layer spinach mix and repeat 3 times. Layer last of the phyllo sheets on top and butter top of phyllo. Bake at 375 for 40 minutes.

Red Lobster Shrimp Scampi - Restaurant Recipes

1 pound medium shrimp, peeled and deveined

1 Tablespoon olive oil 

2 Tablespoons garlic, finely chopped

1 ½ cups white wine, such as Chardonnay 

½ cup fresh lemon juice 

1 teaspoon Italian seasoning

½ cup butter, softened 

1 Tablespoon parsley, chopped 

½ cup grated Parmesan cheese

Heat iron skillet and add olive oil. Add shrimp and cool until tender and no longer translucent, reduce heat. Remove shrimp and set aside. Add garlic and cook for 2-3 minutes; do not allow garlic to brown, it will turn bitter. Add white wine and lemon juice. Cook until wine reduces by half,  then add the Italian seasoning. Reduce heat to low and add butter. Add shrimp back to the pan with parsley and season with salt and pepper to taste. Sprinkle with grated Parmesan cheese and serve. 

https://www.dinnerrecipes.feednews.xyz/2020/02/famous-red-lobster-shrimp-scampi-recipe.html

Olive Garden Original Lasagna Fritta - Restaurant Recipes

2 eggs at room temperature

2 (15 ounce) containers whole milk Ricotta cheese

1 cup fresh grated Parmesan cheese

16 ounces fresh grated mozzarella cheese

1 cup Romano cheese, grated

1 cup Asiago cheese, grated

2 Tablespoons Italian Seasoning

1 ½ cups Italian bread crumbs

¼ cup fresh grated Parmesan cheese

1 package lasagna noodles

2 eggs

1 jar (5 cheese) marinara sauce

Homemade Alfredo sauce

4 Tablespoons butter

1 pint heavy whipping cream

1 teaspoon garlic powder

½ teaspoon nutmeg 

⅔ cup freshly grated Romano cheese

Salt and pepper to taste

Boil your lasagne noodles according to the package. Cook till al dente.

When they are cooked, rinse them with cold water real good, and place one on the cutting board. Cut off the edge of the ribboning noodle, and discard the ribbon piece. Do all your noodles gently, placing them aside.

 Place your cut lasagna noodle lengthwise on the cutting board. Spread a thin layer of the cheese mixture goodness over the noodles.

Start at the end of the noodle and fold over approx 2 inches. Fold over again 2 inches. You will have a little piece of the noodle left. You want to push this little piece over.

Lay them down on a plate and stick in the freezer for an hour till ready to serve. If you are making these later, then stick them in a freezer bag, making sure the ends do not touch, and gently lay them in the freezer until you are ready.

In a medium saucepan over medium heat, melt the butter and add the pint of heavy whipping cream. Next add your garlic powder, nutmeg, and salt and pepper. Simmer on the stove for approx 25 minutes until the sauce thickens real good. Keep this on low till your frittas are ready.

When you are ready to make a fritta, add the romano cheese to your alfredo sauce and keep warm on the stove.

In another saucepan on medium heat- pour half the jar of marinara in the saucepan. Keep warm till ready to serve.

When you are ready to serve, you want to remove them from the freezer. (If they were in there longer than an hour it is OK). Let them sit out till on the plate for approx 15 min.

Get out 2 different bowls. One bowl you want 2 beaten eggs inside, and the second bowl you want to mix your breadcrumbs in with 1/4 cup Parmesan cheese. Set your 2 bowls aside.

After the 15 minutes has passed and you are ready to make the lasagna fritta, you want to heat up your fryer. If you do not have a fryer then you want to get a big saucepan and fill with enough canola oil to cover the lasagna fritta.

Gently dip your lasagna fritta in the egg, and then the breadcrumbs. You want to coat your fritta very well, and make sure you get the top and the end coated.Do each Fritta and set vertical on the plate standing up.

When your oil is heated and ready to fry, gently fry your fritta just till light brown. Set on a paper towel to drain, until all fritta's are done.

Get out your serving plate and lightly coat the bottom 1st with marinara sauce, and 2nd with the Alfredo sauce.

Set your fritta's vertical on the plate standing up. Line each fritta on the serving plate, and lightly drizzle Alfredo sauce down the middle, and lightly drizzle marinara sauce down the middle. Sprinkle fresh Parmesan over the frittas

If you have lots of cheese left over- like I always do. You want to freeze the remainder cheese.

Just cut the cheese into sections, and stick it in separate freezer bags. A day before you want to use the cheese just let it thaw out in the refrigerator. Use the cheese immediately.

Note: Parmesan cheese is the only cheese that you can freeze grated due to its texture. All other cheeses freeze in sections or cubes.

https://hubpages.com/food/Olive-Garden-origional-Lasagna-Fritta-Recipe

Butter Chicken (Murgh Makhani) - Restaurant Recipes

For the chicken marinade:

28 ounce (800g) boneless and skinless chicken thighs or breasts cut into bite-sized pieces
1/2 cup plain yogurt
1 1/2 Tablespoons minced garlic
1 Tablespoon minced ginger (or finely grated)
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon red chili powder
1 teaspoon of salt
For the sauce:

Directions: 
2 Tablespoons olive oil
2 Tablespoons ghee (or 1 Tablespoon butter + 1 Tablespoon oil)
1 large onion, sliced or chopped
1 1/2 tablespoons garlic, minced
1 Tablespoon ginger, minced or finely grated
1 1/2 teaspoons ground cumin
1 1/2 teaspoons garam masala
1 teaspoon ground coriander
14 oz (400 g) crushed tomatoes
1 teaspoon red chili powder (adjust to your taste preference)
1 1/4 teaspoons salt (or to taste)
1 cup of heavy or thickened cream (or evaporated milk to save calories)
1 tablespoon sugar
1/2 teaspoon kasoori methi (or dried fenugreek leaves)
In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows).
Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
Heat butter or ghee in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan. 
Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup). Work in batches depending on the size of your blender.
Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.
Garnish with chopped cilantro and serve with fresh, hot garlic butter rice fresh homemade Naan bread.
OPTIONAL: To thin out the sauce, add a couple tablespoons of ghee or butter at the end of cooking, and gently simmer it 

Homestyle Waffle - Sandwiches

8 Kellogg Eggo Home style Waffles

1/4 cup spicy brown mustard

1/2 teaspoon caraway seeds 

3/4 pound shaved or very thinly sliced ham 

1 1/2 cup or 6 ounces Gruyere, Swiss, Cheddar, Mozzarella, Provolone or other cheese

Preheat the oven to 400 degrees F. Stack waffles on large microwave-safe plate. Microwave uncovered on high for 20-40 seconds. Spread mustard on 4 of the waffles. Sprinkle with caraway seeds. Stack with ham and sprinkle cheese on top. Top with remaining 4 waffles, making sandwiches. Individually wrap each sandwich in foil. Place on baking sheets and bake for 20-25 minutes till cheese is melted. You can use American cheese, yellow mustard and skip the caraway seeds if desired 

Chickpea Salad - Sandwiches

2 (15 ounce) cans chickpeas, rinsed and drained 

1 cup finely chopped carrots

1 cup finely chopped celery

1 cup finely chopped red bell pepper 

3/4 cup finely chopped cucumber 

2/3 cup finely chopped zucchini

1/2 cup finely chopped red onion 

1/2 cup finely chopped green onion 

1/4 cup Italian salad dressing 

4 cloves garlic, finely chopped 

2 Tablespoons capers with liquid

1/4 teaspoon paprika

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper 

1/8 teaspoon cayenne pepper 

1-2 Tablespoon olive oil 

12 slices whole wheat or Italian bread 

Mash chickpeas with a fork in a very large bowl. Stir in carrots, celery, bell pepper, cucumber, zucchini, onion, salad dressing, garlic, capers, paprika, salt, black pepper and cayenne. 

Brush oil on 1 side of each bread slice. Spoon on chickpea mixture onto 6 slices of read. Top with remaining 6 slices, oil side down. 

The Dagwood - Sandwiches

Large piece of bread, cut into three layers

Sliced ham

4 slices bacon, cooked

1 fried egg

Thinly sliced pickles 

Thinly sliced jalapenos Mayonnaise, mustard to taste

Sliced tomatoes

Sliced cheese of your choice 

Cole slaw 

Butter top and bottom of each of the three slices of bread. Layer ham, bacon, pickles, jalapenos, mayo, mustard and cheese. Bake at 350 F for 15 minutes. Add fried eggs, tomatoes and Cole slaw. Put on the top layer of bread and enjoy. 

Ceasar Chicken - Sandwiches

2 lb chicken

1 jar Caesar dressing

1/2 cup fresh Parmesan

fresh arugula 

buns

Cook chicken in crock pot on low 6-8 hours. When done, mix in Cesarean dressing and cheese. Serve on buns with arugula.

Meatloaf - Eggs & Peeps

1 ½ pound ground beef

½ pound sausage 

2 eggs

1 cup bread crumbs 

½ cup chicken broth

1 Tablespoon mustard 

1 Tablespoon black pepper (less if desired)

1 Tablespoon paprika 

1 Tablespoon beef broth

1 package beef gravy mix 

½ cup diced tomatoes

Preheat the oven to 400 F. Mix all ingredients well and put in a baking dish. Bake at 400 F for 45 minutes or until meat mixture is thoroughly cooked.

Lobster (or Crab) Egg Benedict - Eggs & Peeps

1 package lobster or crab (fresh or imitation)

½ cup milk 

½ cup cheddar cheese, shredded

½ cup Parmesan cheese 

½ teaspoon black pepper 

½ teaspoon paprika 

½ teaspoon minced garlic 

¼ cup onion, finely chopped 

¼ cup sherry or white wine (optional)

1 poached egg (per English muffin half)

If using biscuits, put them in the oven to bake according to package directions. Saute onion and garlic until translucent. Add crab or lobster, breaking up pieces and mixing in with onions. Heat thoroughly. Add milk, wine and spices. Heat. Boil water for eggs. Add cheeses to crab/lobster mixture. Split bread of choice and top each half with crab/lobster mixture. If desired, top with additional pepper, tabasco or cheese.

American Shepherd's Pie

1 lb ground beef
1 can beef gravy
1 package frozen green beans
1 package frozen corn
1 (20 ounce) package Bob Evans mashed potatoes
Paprika, to taste

Set oven to 350 degrees Fahrenheit. Cook vegetables according to package directions. Brown ground beef in skillet and drain excess liquid. While beef is browning, grease casserole dish or use nonstick cooking spray. Pour browned beef into casserole dish and mix with beef gravy, green beans and corn. Mix thoroughly. Top with a layer of mashed potatoes and sprinkle of paprika. Bake in oven for 20 minutes, or until potatoes and beef mixture are heated through. Serve hot.

You can set this up a day or two in advance, and then bake on a busy night for a quick dinner.

Sweetheart Fried Chicken - Intimate Recipes

3 chicken breasts, filleted and butterflied 

2 Tablespoons steak seasoning of your choice 

2 eggs

Dash of Tabasco

½ cup milk

Salt and pepper to taste

Mix eggs, seasoning, Tabasco, milk and pepper. Dredge chicken in mixture. Fry chicken until golden brown. 

Roasted Pork Tacos with Avocado and Salsa Verde - Intimate Recipes

1 cup pork, shredded 

1 Tablespoon olive oil 

1 garlic clove, minced 

½ cup green cabbage, shredded 

½ cup avocado, sliced 

2 Tablespoons cilantro, chopped 

¼ cup salsa Verde 

3 (6-inch) soft corn tortillas

½ lime

Place the tortillas in the microwave and cook on high for 15 seconds, so that they are warmed through. Remove from the microwave and set aside. 

Place the olive oil and garlic in a frying pan and cook over medium heat until garlic begins  to soften. Add the pork and cook until heated through. 

When pork is cooked, divide the contents of the frying pan between the three tortillas. Top with the  green cabbage, avocado, salsa verde and cilantro. Squeeze lime juice over each taco and serve.

Original recipe from Cooking for One by Kimberly Stevens

Fast and Fabulous Brussels Sprouts

I found this recipe on a whim and texted it to my husband to make for dinner that night. It was delicious and turned out great.  Not only will we be making this again, but I want to experiment with some different spices to jazz it up. What we did find out making it was that it is quick, easy, and makes Brussels sprouts that will melt in your mouth. I will add pictures the next time we make it as we ate it so quickly this time, there was nothing left!

1 pound Brussels sprouts, trimmed and halved 
3 Tablespoons butter, melted (I did not melt the butter, but just added it to the slow cooker and it was fine)
1 1/2 Tablespoon Dijon mustard (this was also a ballpark; I think I did 3 squirts)
1/2 teaspoon (2 shakes) tarragon
1/2 teaspoon (a pinch) salt
1/4 teaspoon ground black pepper (do not add more than this because the pepper will overpower the tarragon)
1/4 cup water
Garnish: fresh tarragon (we did not have this but they were still very tasty)


Combine all ingredients except fresh tarragon garnish in slow cooker. Cover and cook 2-2 1/2 hours on high or 4-5 hours on low, or until sprouts are tender. Some sprouts might get brown or crispy. Stir before serving and garnish with tarragon, if desired.



This recipe originates from the Fix-It and Forget-It Best of Fall Recipes: Quick and Delicious Slow Cooker Meals by Hope Comerford.

Lasagna - Grandma's Recipes

½ pound ground beef 

1 cup chopped onion

2 large cloves garlic, minced 

2 teaspoons oregano, crushed 

2 cans (10 ¾ ounces each) condensed tomato soup

¼ cup water 

2 teaspoons vinegar

9 lasagna noodles (about ½ pound), cooked and drained

1 pint small or large curd cottage cheese or ricotta cheese

1 ½ cups shredded Mozzarella cheese 

Grated Parmesan cheese

In saucepan, brown beef and cook with onion, garlic and oregano until onion is tender. Add soup, water and vinegar. Cook over low heat for 30 minutes, stirring occasionally. In a large shallow baking dish, (12x8x2 inches), arrange 3 alternate layers of noodles, cottage cheese, sauce and Mozzarella cheese. Sprinkle with Parmesan cheese. Bake at 350 F for 30 minutes. Let stand for 15 minutes before serving. Serves 6. 

German Potato Pancakes - Grandma's Recipes

2 ¼ cups peeled potatoes, coarsely shredded

½ cup green onions, sliced 

⅓ cup flour 

1 egg 

½ teaspoon salt 

Pinch of pepper 

Combine all ingredients. Heat 2 Tablespoons oil in a skillet. Pour batter (¼ cup at a time) into the oil. Spread to flatten. Fry on one side then flip to fry on the opposite side. 

Variations:

Add less onion and substitute chopped apple. 

recipesfeed.net/german-potato-pancakes/ 

Family Reunions Mac & Cheese - Grandma's Recipes

One box elbow macaroni pasta

8 ounces shredded cheddar cheese, or cheese of your choice 

8 ounces Velveeta cheese 

2 cups milk 

10 Ritz crackers (approximately)

1 cup shredded cheese 

4 Tablespoons butter (½ stick)

Cook pasta until al dente. Drain pasta then put it back into the pan with the butter until butter melts. Add milk, Velveeta and 8 ounces of shredded cheddar cheese. Melt cheeses then mix well. Pour into greased casserole dish. Crumble crackers and add 1 cup shredded cheese. Sprinkle mixture on top of filled casserole dish. 

Bake at 350 35-40 minutes or until bubbly and crispy on top. 

Chicken Pot Pie - Grandma's Recipes

1 cup chicken, cooked and cubed 

1 can cream of  chicken soup 

1 package grand biscuits 

Vegetables of your choice, chopped 

½ onion, chopped

Pepper, paprika and garlic to taste

Line greased 8x8 inch  pan with biscuits. Mix chicken, soup and vegetables. Mix in onion and spices. Pour over biscuits in a pan and top with additional biscuits. Bake according to biscuit package directions or until bubbly and golden on top.