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INGREDIENTS Nutrition SERVINGS   8 UNITS   US 1 ⁄ 2 cup butter 1 ⁄ 2 cup flour 2 teaspoons salt 1 ⁄ 2 teaspoon pepper 3 cups milk 3 cups ham, cooked 1 large green pepper, chopped 1 large onion, chopped 1 ⁄ 2 cup cheddar cheese, shredded 5 cups potatoes, pared and sliced DIRECTIONS Melt butter in large sauce pan over low heat; blend in flour, salt, and pepper. Cook, stirring constantly, for about 1 minute. Remove from heat gradually stir in milk. Return to heat; cook until thickened and bubbly. Fold in ham, onion, green pepper and cheese. Pour over potatoes in a large bowl. Stir gently then move into a buttered 13X9-inch baking dish; cover with foil. Bake at 350 degrees for 30 minutes. Uncover and continue to bake for 1 hour. Let stand for 10 minutes before serving.

Since the tomatoes here are not cooked, you'll really notice their flavor--or lack of it. Make this sauce in the summer when fresh tomatoes are at their peak. The garlic is heated briefly in the oil, and then the garlicky oil is tossed with the spaghetti so the flavor is dispersed throughout the dish. The pasta is equally good warm and at room temperature. WINE RECOMMENDATION: Valpolicella, the crisp, fruity, cherry-scented wine from the shores of Lake Garda in the Veneto, is the perfect hot-weather wine for tomato-and-herb-based dishes. Try one here for a delightful accompaniment. ingredients 2 pounds vine-ripened tomatoes (about 6), chopped 3/4 pound salted fresh mozzarella cheese, cut into 1/4-inch cubes, at room temperature 1 1/4 cups chopped fresh basil 1/2 cup halved and pitted black olives 4 teaspoons balsamic vinegar 1 1/4 teaspoons salt 1/2 teaspoon fresh-ground black pepper 1 pound spaghetti 1/2 cup olive oil 3 cloves garlic, minced directions In a large glass or stainles...

You may be wondering how to make boneless chicken wings. Luckily boneless chicken wings are very easy to make and the truth is, there is really no such thing as a boneless chicken wing. Boneless chicken wings are simply breaded pieces of chicken breast. Popular chains like Buffalo Wild Wings have made these extremely popular. What I like about boneless wings instead of your normal chicken wing is that they are far less messy. They are very easy to eat with a fork and you don’t have to worry about bones. In this article I explain how to make a crispy breaded that can be used for all of the sauces. I also introduce recipes for 5 of my favorite wing sauces. These sauces include buffalo, honey BBQ, Parmesan garlic, Asian, and Caribbean jerk. Fans of a lot of spice are sure to enjoy the buffalo, Asian, and Caribbean jerk sauces. Those who like a more mild sauce will enjoy the honey BBQ and the parmesan garlic. With the playoffs coming up and the Super Bowl right around the corner, these are...

One thing that I always enjoy grilling during the summer is honey garlic pork chops. This recipe uses boneless pork chops but you can use chops with the bone-in as well. The highlight of this recipe is the sauce which consists of honey, ketchup, garlic and soy sauce. This delicious sauce is basted onto the pork chops during the grilling process and the end result is amazing. If you would prefer to use a different type of meat, this recipe would work with chicken as well. If you are looking for a simple and delicious recipe for the grill, give this one a try. Enjoy. Ingredients: 1 cup ketchup 1/3 cup honey ¼ cup soy sauce 2 garlic cloves (minced) 1 1/2lbs boneless pork chops (6 4 oz portions) salt and pepper Cooking Instructions: Step 1: In a medium bowl stir together ketchup, honey, soy sauce and garlic. Set aside. Step 2: Lightly season the pork chops on both sides with salt and pepper. Brush each chop with the sauce to coat. Step 3: Grease the grill grates of an outdoor grill and ...

Deep-Fried Wild Turkey Wild Game 1 ea Wild turkey, whole, dressed 2 1/2 ga Peanut oil 1 c Italian salad dressing 1/2 c Lemon juice, fresh 3 tb Onion juice 3 tb Garlic juice 2 tb Worcestershire sauce 1 tb Liquid smoke 1 1/3 oz Cayenne 1/4 c Salt Mix all ingredients except turkey, pot and peanut oil to make a marinade. Let stand overnight in refrigerator. Use meat injecting needle to inject all through turkey. Put turkey and marinade in a large plastic bag and keep in the refrigerator for 1 to 3 days. Remove in time to bring to room temp before cooking. Heat oil in a 40-60 quart pot to 325 degrees (Use candy thermometer). Immerse turkey completely and cook for 4 minutes per pound. Place a pie tin with holes in the bottom in the bottom of the deep fryer to prevent sticking. This is supposed to be a red-hot favorite.

Ingredients 2 lb Sliced venison 1/8 thick 2 T Worcestershire sauce 2 T Soy sauce 1 T Salt 1 t Ground red pepper 2 Cloves garlic, sliced 1 c Corn whiskey 1 c Water Slice the meat when it is lightly frozen. The cuts should be long, thin and with the grain. Cut across the grain if you want more tender, but more brittle jerky. Trim off all of the fat. Marinate strips in a glass container overnight. You may substitute 2 cups of red wine for the corn whiskey and water. Pat dry and arrange pieces side by side on an oven roasting rack, with- out overlap. Cook at minimum heat (150F) for 6 hours. Leave oven door ajar to allow moisture to escape. Meat should be dark, dry and store jerky in a cool, airtight container.

Ingredients 1 tablespoon unsalted butter $ Cooking spray 1 cup finely chopped onion $ 2/3 cup finely chopped celery $ 3/4 teaspoon freshly ground black pepper $ 1/4 teaspoon salt $ 3 (8-ounce) packages presliced mushrooms 1/2 cup dry sherry 3 ounces all-purpose flour (about 2/3 cup) 3 (14.5-ounce) cans fat-free, less-sodium chicken broth $ 2 1/4 cups (9 ounces) grated fresh Parmesan cheese, divided $ 1/2 cup (4 ounces) 1/3-less-fat cream cheese $ 7 cups hot cooked vermicelli (about 1 pound uncooked pasta) 4 cups chopped cooked chicken breast (about 1 1/2 pounds) 1 (1-ounce) slice white bread $ Preparation 1. Preheat oven to 350°. 2. Melt butter in a large stockpot over medium-high heat. Add onion, celery, black pepper, salt, and mushrooms; sauté 4 minutes or until mushrooms are tender. Add sherry; cook 1 minute. 3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Gradually add flour to pan; cook 3 minutes, stirring constantly (mixture will be thick) with a...

Ingredients THE 5 INGREDIENTS: 4 (6-ounce) skinless, boneless chicken breast halves $ 1 cup multicolored cherry or grape tomatoes, halved $ 3 tablespoons oil and vinegar dressing, divided $ 20 olives, halved 1/2 cup (2 ounces) crumbled feta cheese $ Preparation Prepare grill to medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Place chicken on grill rack coated with cooking spray, and grill for 6 minutes on each side or until chicken is done. Keep warm. Combine tomatoes, 1 1/2 tablespoons dressing, and olives in a medium skillet over medium heat, and cook for 2 minutes or until tomatoes soften slightly and mixture is thoroughly heated, stirring occasionally. Brush chicken with remaining 1 1/2 tablespoons dressing. Cut each chicken breast half into 3/4-inch slices. Top each chicken breast half with 1/4 cup tomato mixture. Sprinkle each serving with 2 tablespoons cheese and torn basil leaves, if desired.

Ingredients 3 tablespoons low-sodium soy sauce, divided 2 tablespoons dry sherry 4 teaspoons cornstarch, divided 1 pound skinless, boneless chicken breast, cut into bite-sized pieces 1/2 cup fat-free, less-sodium chicken broth 2 tablespoons oyster sauce 1 tablespoon honey 2 teaspoons sesame oil, divided 3/4 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped red bell pepper 1 tablespoon grated peeled fresh ginger 2 garlic cloves, minced 1/2 cup chopped green onions (about 3 green onions) 1/4 cup chopped unsalted dry-roasted cashews Preparation 1. Combine 1 tablespoon soy sauce, sherry, 2 teaspoons cornstarch, and chicken in a large bowl; toss well to coat. Combine remaining 2 tablespoons soy sauce, remaining 2 teaspoons cornstarch, broth, oyster sauce, and honey in a small bowl. 2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 3 minutes. Remove from pan. Heat remaining 1 teaspoon oil in pan. Add onion, celery, and bell ...

Lighter in calories but no less tasty, this retro chicken salad can be put together in minutes. ingredients 1 cup low-fat mayonnaise 1/2 cup reduced-fat sour cream 3 cups cooked shredded chicken 1 cup diced celery One 8-ounce can water chestnuts, drained and chopped 1 cup grated sharp cheddar 1/2 cup sliced scallion 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup crushed baked potato chips, unsweetened corn flakes or crackers directions Preheat oven to 375 degrees F. Coat a 9 x 13-inch baking pan with cooking spray. Whisk together mayonnaise and sour cream in a small bowl. In another bowl, combine chicken, celery, water chestnuts, cheddar, scallion, salt and pepper. Add mayonnaise mixture and gently toss to combine. Transfer to baking pan. Sprinkle with chips. Bake 20-25 minutes, or until bubbling.

Simply delicious, make this one-dish chicken leftover meal when there’s no time to cook. ingredients 3 tablespoons butter 2 large shallots, minced (2/3 cup) 1 1/2 cups sliced mushrooms 2 cups chicken broth 1/2 cup half-and-half 2 tablespoons cornstarch 2/3 cup grated Parmesan 3 cups shredded cooked chicken 2 cups diced cooked butternut squash 1/2 pound linguini, cooked very al dente 1 cup panko crumbs or bread crumbs directions Preheat oven to 425 degrees F. Coat a 2-quart baking dish with cooking spray. Melt 2 tablespoons butter over medium-high heat in a large saucepan. Add shallots; cook, stirring, 2 minutes. Add mushrooms; cook, stirring, 4 to 5 minutes, or until firm. Add broth; bring to a simmer. Whisk together half-and-half and cornstarch in a bowl. Add half-and-half mixture to broth, whisking, until lightly thickened. Stir in all but 2 tablespoons Parmesan, plus chicken, squash and linguini. Gently toss to combine. Transfer to baking dish. Sprinkle with panko and remaining Parm...

A flavorful vegetable stuffing fills these savory zucchini boats -- serve them as a main course with crusty bread and a side salad, or as a side dish with grilled meat. Ingredients 4 medium zucchini 1 egg 1 cup chopped fresh spinach 3/4 cup dry bread crumbs 1/2 cup tomato sauce 1/3 cup grated Parmesan cheese 1/3 cup finely chopped onion 1 garlic clove, minced 1/4 teaspoon salt 1/8 teaspoon pepper 1 can (14 1/2 ounces) diced tomatoes, drained and finely chopped 1 cup (4 ounces) shredded reduced-fat Swiss cheese Directions Trim ends of zucchini; place in a steamer basket. In a saucepan, bring 1 inch of water to a boil; add basket. Cover and steam for 5 minutes. When zucchini is cool enough to handle, cut in half lengthwise; scoop out pulp, leaving a 1/4-inch shell. Set pulp aside. In a bowl, beat the egg; add spinach, bread crumbs, tomato sauce, Parmesan cheese, onion, garlic, salt, pepper and zucchini pulp. Spoon into zucchini shells. Place in an ungreased 13 x 9 x 2-inch bak...

Aside from a quick broil at the end, this modified cassoulet can be done entirely on the stovetop in a large skillet. Darker meat chicken thighs are recommended as they add a richer flavor to the dish than breast meat would, and smoky turkey kielbasa and a bit of bacon stand in nicely for the traditional pork sausages and ham hocks. Ingredients 2 thick-cut slices of smoked bacon, roughly chopped 1 pound boneless, skinless chicken thighs (about 5), trimmed of fat and cut into 2-inch chunks 1 teaspoon olive oil 1 large Vidalia onion, chopped 1 carrot, chopped 1 celery stick, chopped 4 garlic cloves, chopped 1/2 teaspoon dried thyme 1/8 teaspoon cayenne pepper 1 cup dry white wine 1/2 cup low-sodium chicken broth One 14.5-ounce can diced tomatoes Two 15-ounce cans Great Northern white beans 2 bay leaves 12 ounces turkey kielbasa, sliced on the bias into 1/2-inch pieces 1/2 cup fresh breadcrumbs 1/4 cup grated Parmesan 2 tablespoons chopped parsley Directions In a Dutch oven or l...

Summertime is made for exploring the abundant offerings at local farmers markets. Look for small, tender Blue Lake beans or richly flavored flat romanos. Fresh zucchini flowers add their sunny color and subtle squash flavor to this light vegetarian dish. Ingredients 1/4 cup extra-virgin olive oil, plus olive oil as needed 1 shallot, minced 2 cloves garlic, minced 2 russet or golden-fleshed potatoes, peeled and cut into small dice 1 zucchini, ends trimmed, cut in half lengthwise and then cut crosswise into half-moons 1/2 pound green beans (see note), ends trimmed and strings removed 1/4 pound zucchini flowers, stamens removed, optional 1/4 cup coarsely chopped fresh basil Juice of 1/2 lemon, or to taste 1 pound dried Italian linguine 2 tablespoons unsalted butter, at room temperature Freshly grated Italian Parmesan cheese Directions In a frying pan over medium-low heat, warm the 1/4 cup olive oil. Add the shallot and garlic and sauté for a few seconds, stirring frequentl...

A rich lemon-caper sauce made with extra-virgin olive oil and butter flavors this chicken piccata with pasta. Ingredients 8 ounces pasta (elbow, bowties or penne) 2 skinless, boneless chicken breast halves, butterflied, lightly pounded and halved Salt and freshly ground pepper, to taste 1 tablespoon flour plus more for dredging, divided 1 tablespoon plus 2 teaspoons olive oil, divided 2 tablespoons butter, divided 1/3 cup dry white wine 3 tablespoons lemon juice 1 small onion, diced 1 clove garlic, minced 1 1/2 cups chicken stock 3 tablespoons of capers, rinsed 4 tablespoons chopped parsley, divided 4 lemon wedges, for serving Directions Preheat the oven to 200 degrees F. Bring a pot of water to a boil. Cook the penne according to package directions until al dente. Drain and set aside. Season the chicken with salt and pepper, then dredge the chicken in flour, shaking off any excess. In a nonstick skillet over medium to medium-high heat, heat 1 tablespoon of oil and 1 table...

While raw garlic is potent and sharp, when oven-roasted it takes on a mellow, delicate sweetness. Ingredients 3-3 1/2-pound whole broiler-fryer chicken 15 cloves garlic, peeled 1 tablespoon minced garlic (about 6 cloves) 1 teaspoon salt 1 tablespoon cooking oil 1 cup water 1/4 cup all-purpose flour Chicken broth 1 tablespoon lemon juice Pepper Chopped fresh parsley (optional) Directions Rinse the chicken and pat dry. Flatten 5 of the garlic cloves and place inside the cavity of the chicken. Skewer the neck skin to back and tie legs to tail. Twist the wings under back. Combine the minced garlic and salt. Brush the chicken with oil, then rub the garlic-salt mixture onto the skin. Place the chicken, breast-side up, on a rack in a shallow roasting pan. In another ovenproof pan, combine the remaining garlic cloves and the water. Place both pans in a preheated 375 degrees F oven and roast, uncovered, for 1 1/4-1 1/2 hours, or till the juices run clear and the drumsticks move ea...

Do not substitute no-boil lasagna noodles for the traditional, curly-edged lasagna noodles here. Meatloaf mix is a combination of ground beef, pork and veal, sold pre-packaged in many supermarkets. If it’s unavailable, use 1/2 pound each ground pork and ground beef and 85 percent lean ground beef. Ingredients 3 (14.5-ounce) cans whole peeled tomatoes 1 tablespoon olive oil 1 medium onion, minced Salt, to taste 3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon) 1/8 teaspoon red pepper flakes 1 pound meatloaf mix 10 curly-edged lasagna noodles (about 8 1/2 ounces), broken into 2-inch lengths 2 ounces mozzarella cheese, shredded (1/2 cup) 1/2 ounce Parmesan cheese, grated (1/4 cup) Ground black pepper, to taste 3/4 cup ricotta cheese (see Tip) 3 tablespoons chopped fresh basil leaves Directions Pulse the tomatoes with their juice in a food processor until coarsely ground and no large pieces remain, about 12 pulses. Heat the oil in a 12-inc...

More cakey than crispy, these ladylike little tea cakes puff up as they bake, almost like little muffin tops. The lemon glaze on top adds a tart, crunchy layer. (Recipe from "Giada’s Kitchen" by Giada De Laurentiis.) VoS Ingredients FOR THE COOKIES: 2 1/2 cups all-purpose flour (310 grams) 1 teaspoon baking powder (4 grams) 1 teaspoon salt (4 grams) 1/2 cup (1 stick) unsalted butter, at room temperature (113 grams) 2 cups granulated sugar (400 grams) 2 eggs 1 (15-ounce) container whole-milk ricotta cheese (425 grams) Zest of one lemon 3 tablespoons freshly squeezed lemon juice (45 grams) FOR THE GLAZE: 1 1/2 cups confectioners' sugar (180 grams) Zest of one lemon 3 tablespoons freshly squeezed lemon juice (45 grams) Directions Preheat the oven to 375 degrees F. In a medium bowl, combine the flour, baking powder and salt. Set aside. In a large bowl, using an electric mixer, beat the butter and granulated sugar until light and fluffy, about 3 minutes. Add the ...

  Prep time: 20 mins Total time: 20 mins Yield: 4 to 6 Servings Ingredients     2 pounds pork belly, cut into strips     2 cups coconut milk     1 cup coconut cream     1 cup water     1 small onion, peeled and chopped     6 cloves garlic, peeled and minced     2 tablespoons shrimp paste     12 to 14 Thai chili peppers, stemmed and minced     1 tablespoon oil     salt and pepper to taste Instructions     In a wide pot over medium heat, heat oil. Add onions and garlic and cook until aromatic. Add shrimp paste and cook, stirring occasionally, for about 5 minutes or until it begins to brown.     Add pork and cook, stirring regularly, until lightly browned. Add coconut milk and water and bring to a simmer. Cook for about 10 minutes or until liquid is reduced. Add coconut cream and chilis. Continue to cook ...