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Recipes
Chicken with 40 Cloves of Garlic
By Meals_by_Mel
Directions Preheat an oven to 350 degrees F (175 degrees C)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 whole chicken
- 40 cloves garlic
- 1/4 cup water
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
Italian Wedding Soup
By Meals_by_Mel
In a 5-quart Dutch oven over medium-high heat, combine the broth, water, carrots, the 1/2 Tbs
- 2 1/2 quarts low-sodium chicken broth
- 2 cups water
- 4 carrots, cut into 1/2-inch dice
- 1/2 Tbs. plus 1 tsp. minced garlic
- 1 bunch kale, stems removed, leaves cut into thin strips
- 1 lb. ground pork
- 1 small yellow onion, minced
- 1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving
- 2 eggs, lightly beaten
- 1/2 cup fresh bread crumbs
- 1/2 tsp. salt, plus more, to taste
- 1/2 tsp. pepper, plus more, to taste
- 2 Tbs. vegetable oil
- 1 can (15 oz.) white beans, drained
Dijon-Crusted Chicken Breasts
By Meals_by_Mel
Place the first six ingredients in a shallow bowl
- 1/3 cup dry bread crumbs
- 1 tablespoon grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 boneless skinless chicken breast halves (4 ounces each)
- 2 tablespoons Dijon mustard
- 1 teaspoon olive oil
- 1 teaspoon reduced-fat margarine
Basic Beef Stew with Carrots and Mushrooms
By Meals_by_Mel
Heat 1 teaspoon olive oil in a large Dutch oven over medium-high heat
- 1 tablespoon olive oil, divided
- 1 pound small cremini mushrooms
- Cooking spray
- 2 cups chopped onion
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour (about 1 1/2 ounces)
- 2 pounds lean beef stew meat, cut into bite-sized pieces
- 3/4 teaspoon salt, divided
- 1 cup dry red wine
- 1 tablespoon chopped fresh thyme
- 2 (14-ounce) cans less-sodium beef broth
- 1 bay leaf
- 2 cups (3/4-inch) cubed peeled white potato (about 1 pound)
- 1 1/2 cups (1-inch) slices carrot (about 12 ounces)
- 1/2 teaspoon freshly ground black pepper
- Fresh thyme sprigs (optional)
Chicken Cacciatore
By Meals_by_Mel
2005, Ellie Krieger, All rights reserved
- 4 skinless chicken breast halves on the bone, about 2 pounds
- Salt and freshly ground black pepper
- 2 teaspoons olive oil
- 1 medium onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1/2 pound white mushrooms, thinly sliced
- 2 garlic cloves, minced
- 1/2 cup dry white wine
- 1 (14 1/2-ounce) can whole tomatoes in juice, chopped and juice reserved
- 1/2 teaspoon dried oregano
- 1/8 teaspoon red pepper flakes or more to taste
Italian Ribs and Rice Recipe
By Meals_by_Mel
Directions In a Dutch oven, brown ribs in oil over medium-high heat
- 3 pounds country-style pork ribs
- 1 tablespoon canola oil
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 cup water
- 1 cup uncooked long grain rice
- 1 small green pepper, thinly sliced
- 1 garlic clove, minced
- 1 tablespoon sugar
- 2 teaspoons salt, divided
- 1/2 teaspoon Italian seasoning
Truffle Mashed Potatoes
By Meals_by_Mel
Mash the potatoes until smooth
- 1 pound potatoes, peeled, cubed and cooked until fork tender, hot
- 4 tablespoons truffle butter
- 1/2 cup heavy cream
- Drizzle of truffle oil
- Salt and white pepper
Caramel Nut Cheesecake Brûlée
By Meals_by_Mel
Preheat an oven to 325°F
- 1 lb. cream cheese
- 2 Tbs. sour cream
- 2 eggs
- 1/4 cup heavy cream
- 1/2 cup plus 3 Tbs., plus 8 tsp. sugar
- 3/4 cup graham cracker crumbs
- 1/3 cup ground toasted pecans
- 2 Tbs. unsalted butter, melted and cooled
- 1/2 cup caramel sauce
Pork Loin with Green Peppercorn Sauce
By Meals_by_Mel
Let the pork roast stand at room temperature for 30 minutes
- 1 bone-in pork loin roast, about 7 lb., Frenched and tied
- 2 Tbs. extra-virgin olive oil
- 1 tsp. ground fennel seeds
- 1 Tbs. salt, plus more, to taste
- 1 1⁄2 cups unsalted chicken stock
- 1 bay leaf
- 1 Tbs. all-purpose flour
- 1⁄2 cup white wine
- 1 tsp. Dijon mustard
- 2 Tbs. green peppercorns, rinsed well
Chocolate Chai Cupcakes With Buttercream Frosting
By Meals_by_Mel
Heat oven to 350°F. Place paper baking cups into muffin pan cups; set aside
- Filling
- 1/3 cup sugar
- 1 (8-ounce) package cream cheese, softened
- 1 Land O Lakes® All-Natural Egg
- Cake
- 1 1/2 cups boiling water
- 5 chai-flavored tea bags
- 1 (15.25- to 18.25-ounce) package chocolate fudge or chocolate cake mix
- 1/2 cup Land O Lakes® Butter, melted, cooled slightly
- 3 Land O Lakes® All-Natural Eggs
- Frosting
- 3 tablespoons reserved prepared chai-flavored tea
- 3/4 cup milk
- 1/4 cup all-purpose flour
- 4 teaspoons unsweetened cocoa
- 1 cup Land O Lakes® Butter, softened
- 1 cup sugar
- 1/4 teaspoon ground cinnamon
- Ground cinnamon or nutmeg, if desired