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Main Dish/ Soup

Noodle Soup

Noodle Soup

Print Recipe
Prep Time: 15 minutes Cooking Time: 1 hour 30 minutes

Ingredients

  • **Noodles**
  • 4.0 eggs
  • 1.5 c flour
  • 2.0 T milk
  • 1.5 tsp salt
  • **Soup**
  • chicken
  • star anise
  • parsley
  • noodles
  • butter

Instructions

1

For homemade noodles: Mix eggs with flour, then add milk and salt. Mix in additional flour until the dough can be kneaded. Knead and roll it out. Allow it to stand for 1 to 2 hours, then roll it up and slice it thin. Cook for 10 minutes.

2

Boil chicken with salt, star anise, and parsley for 1 1/2 to 2 hours.

3

Boil noodles. (Rinse them first if using homemade noodles.) Drain and rinse with hot water. Strain meat juice onto noodles. Add meat and butter.

Main Dish/ Pasta/ Sides

Tomato Olive Penne

Tomato Olive Penne

Print Recipe
By Serves: 8 Prep Time: 1 hour Cooking Time: 25 minutes

Ingredients

  • 2 onions, chopped
  • 6 T olive oil
  • 3 cloves garlic; minced
  • 3 lbs plum tomatoes; seeded and chopped
  • 1 c vegetable or chicken broth
  • 1 T dried basil
  • 1 tsp crushed red pepper flakes
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 16 oz penne pasta
  • 24 oz havarti cheese; cut into half - inch cube
  • 1 c pitted greek olives
  • 1/3 c grated parmesan cheese

Instructions

1

Saute onions in oil until tender. Add garlic; cook one minute longer. Stir in the tomatoes, broth, basil, pepper flakes, salt, and pepper. Simmer 25 to 30 minutes or until sauce is slightly thickened.

2

Cook penne and drain it.

3

Stir the Havarti cheese, olives, and cooked pasta into the sauce.

4

Transfer to a 9x13 inch baking dish. Sprinkle with parmesan cheese.

5

Cover and bake for 20 minutes at 375 degrees. Uncover and bake for 5 minutes longer or until cheese is melted.

Notes

Source: https://www.tasteofhome.com/recipes/hearty-tomato-olive-penne/

Main Dish/ Soup

Cheeseburger Soup

Cheeseburger Soup

Print Recipe
Prep Time: 65 minutes

Ingredients

  • 1 pound ground beef
  • 3/4 cup onion; chopped
  • 3/4 cup carrot; shredded
  • 3/4 cup celery; diced
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 4 tablespoons Butter; divided
  • 3 cups chicken broth
  • 4 cups potatoes; peeled and diced
  • 1/4 c flour
  • 2 cups Velveeta
  • 5 1/2 cups milk
  • 3/4 teaspoon salt
  • 1/2 tsp pepper
  • 1/4 c sour cream

Instructions

1

Brown the ground beef in 3 quart saucepan. Drain and set aside.

2

In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.

3

Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.

4

In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.

5

Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.

Main Dish/ Meat

Baked Salmon Steaks

Baked Salmon Steaks

Print Recipe
By Prep Time: 15 minutes Cooking Time: 40 minutes

Ingredients

  • 2 tablespoons water
  • 2 tablespoons olive oil
  • 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
  • 2 teaspoons sugar
  • 2 teaspoons lime juice
  • 2 teaspoons minced chipotle pepper in adobo sauce
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 4 salmon steaks (8 ounces each)
  • Lime wedges

Instructions

1

In a small bowl, combine the first eight ingredients.

2

Place salmon in a greased baking pan. Spoon chipotle mixture over fish.

3

Bake, uncovered, at 350° for 40 minutes or until fish flakes easily with a fork.

4

Serve with lime wedges.

Notes

Source: https://www.tasteofhome.com/recipes/baked-salmon-steaks/

Main Dish/ Pasta

Cream of Chicken Hotdish

Cream of Chicken Hotdish

Print Recipe
Prep Time: 20 minutes

Ingredients

  • 1 lb ground beef
  • 1 onion, chopped
  • 10 oz cream of chicken soup
  • 1/2 can water
  • 6 oz egg noodles

Instructions

1

Brown ground beef and onion.

2

Cook noodles.

3

Add soup and water to the meat.

4

Stir in cooked noodles and heat.

Main Dish/ Pasta

Ravioli

Ravioli

Print Recipe
By Serves: 40 ravioli Prep Time: 3 hours, 30 minutes Cooking Time: 30 minutes

Ingredients

  • 1 1/3 c flour
  • 2 eggs
  • 2 T water
  • 1 tsp salt
  • 2 tsp oil
  • 1 lb ricotta cheese
  • 2 eggs
  • 1 T chopped parsley
  • 1/2 c grated parmesan cheese
  • salt
  • pepper
  • 2 c canned tomatoes
  • 1 onion; stuck with cloves
  • 2 ribs celery; chopped, with leaves
  • 3 sprigs fresh parsley
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 3 T butter
  • 2 T flour
  • 1/4 tsp sugar
  • 1 T fresh basil

Instructions

1

Combine the egg, water, salt, and oil just until barely mixed. Make a well in the flour and drop the egg mixture into it. Work it with your hands, folding the flour over the egg until the dough can be rolled into a ball and comes clean from the hands. Knead the dough and let it stand covered for about an hour.

2

Beat the ricotta cheese, then beat in the eggs one at a time. Add the parsley, parmesan cheese, and salt and pepper to taste. Divide the dough in half. Roll out the halves one at a time, stretching and sprinkling it with flour in between each roll. Repeat about 10 times until the dough is translucent and paper-thin. Divide the sheet of dough into two equal oblong pieces. Score one sheet to divide it into 2- or 3 - inch squares. Place 2-3 teaspoons of pasta filling in each square. Place the second sheet of pasta over the filling. Press the pasta together around each mound of filling with your fingers. Cut lengthwise into strips, and then cut each strip into squares. Dry the squares on a rack for 1 1/2 to 2 hours, turning the squares over halfway through.

3

Simmer the tomatoes, onion, celery, parsley, bay leaf, and thyme for 30 minutes.

4

Press through a sieve to remove the cloves, leaves, and seeds. (The sauce should be very pulpy.) Melt 3 Tablespoons butter. Blend in 2 Tablespoons flour. Add the tomato sauce and 1/4 teaspoon sugar. Simmer and stir for 5 to 10 minutes. Add fresh basil just before serving.

5

Boil the ravioli, six at a time, until al dente. Remove with a skimmer. Serve with tomato sauce.

Main Dish

Cheeseburger Pie

Cheeseburger Pie

Print Recipe
Prep Time: 30 minutes Cooking Time: 25 minutes

Ingredients

  • 8ct pkg refrigerated crescent roll dough or 1/4 recipe homemade roll dough
  • 1 lb ground beef
  • 1/4 c onion
  • 4 oz mushrooms
  • 10 3/4 oz cream of tomato soup
  • 3 T grated parmesan cheese
  • 2 tsp italian seasoning
  • 7 slices velveeta

Instructions

1

Brown beef with onion and mushrooms.

2

Arrange roll dough in a greased 9-inch pie plate.

3

Add soup, Parmesan cheese, and seasoning to meat. Simmer 5 minutes.

4

Pour into pie plate and bake 20 minutes at 350 degrees.

5

Top with sliced cheese; bake 5 more minutes.

Main Dish/ Soup

The Ultimate Chicken Vegetable Soup with Rice

The Ultimate Chicken Vegetable Soup with Rice

Print Recipe
By Prep Time: 2 hours, 30 minutes Cooking Time: 20 minutes

Ingredients

  • 1 oz unflavored gelatin
  • 2 lbs skin-on chicken backs and wing tips
  • 2 lbs chicken legs
  • 1 onion; roughly chopped
  • 1 carrot; peeled and chopped
  • 2 stalks celery; roughly chopped
  • 2 bay leaves
  • 2 teaspoon whole black peppercorns
  • 1 teaspoon fennel seed
  • 1 teaspoon coriander
  • 6 sprig fresh parsley
  • 2 carrot; peeled and diced
  • 1 stalks celery; diced
  • 1 onion; sliced
  • 1/2 c rice
  • 1/4 c fresh parsley; chopped
  • 2 c kale; torn into 1-inch pieces

Instructions

1

Make the chicken stock:

2

* Pour 4 cups water into a medium bowl and sprinkle with the gelatin. Set aside until the gelatin is hydrated, about 10 minutes.

3

* Meanwhile, chop the chicken backs and wing tips with a cleaver into rough 2-inch pieces, or cut up with poultry shears. Working in two or thee batches, transfer the chicken to a food processor and pulse until the textture roughtly approximates ground chicken, stopping if a particularly hard bone gets stuck on the blade.

4

* Transfer the ground chicken, chicken legs, onion, carrot, celery, bay leaves, peppercorns, fennel, coriander, and partsley to a large Dutch oven or stockpot and add cold water to just cover the ingredients, about 2 quarts. Add the hydrated gelatin and water and bring to a boil over high heat. adjust the heat to maintain a brisk simmer, then skim off any foam and scum from the surface and discard. Cook for 45 minutes, adding water as necessary to keep the ingredients submerged. Remove from the heat and allow to cool for a few minutes.

5

* Using a pair of tongs, transfer the chicken legs to a bowl and set aside to cool. Remove and discard any large pieces of bone and vegetables from the stock. Strain the stock through a fine-mesh strainer into a large bowl and discard the solids. Return the stock to the pot, bring to a rolling simmer, and reduce to 2 quarts, about 10 minutes.

6

* Meanwhile, pick the meat off the chicken legs.

7

* When the stock has finished reducing, allow it to rest until the excess fat and scum form a distinct layer on the surface, about 15 minutes, then skim off with a ladle -- discard the fat or save it for another use. Or, refrigerate the stock overnight and then remove the solid fat from the top. The stock will keep in an airtight container in the refrigerator for up to 5 days, or it can be frozen for at least three months.

8

Make the soup:

9

- Combine the chicken stock, carrots, celery, onion, and rice, in a Dutch oven and bring to a boil over high heat. Reduce to a simmer and cook until the vegetables are almost tender, about 15 minutes.

10

- Add the greens and cook until all the vegetables and the rice are tender, about 5 minutes longer. Stir in the parsley and chicken meat and warm through. Season to taste with salt and pepper and serve.

Notes

For a shorter version, boil four chicken legs for 30 minutes, add enough water to the broth to make 2 quarts, and then follow instructions to make the soup.

Main Dish/ Meat

Oven-Fried Corn Flake Chicken

Oven-Fried Corn Flake Chicken

Print Recipe

Ingredients

  • 24 oz chicken breast
  • 1 egg; slightly beaten
  • 2 tablespoon milk
  • 1 1/4 c corn flakes; crushed
  • 1 tsps Salt
  • 1/4 tsps pepper
  • 2 tablespoon Butter; melted

Instructions

1

Preheat oven to 350 degrees. Wash chicken and pat dry. Mix eggs and milk. Mix corn flakes, salt and pepper. Dip chicken into egg mixture, then into crumb mixture, coating each piece evenly.

2

Put in well-greased baking pan. Drizzle with melted butter.

3

Bake for 1 hour.

Main Dish/ Meat

Veal Parmigiana

Veal Parmigiana

Print Recipe
Prep Time: 1 hour

Ingredients

  • 1/3 c chopped onion
  • 1 clove garlic
  • 1 T butter
  • 14 1/2 oz canned diced tomatoes (1 pint)
  • 1/2 tsp sugar
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 3 T cream
  • 1 lb veal or chicken
  • 1/4 c mozzarella cheese
  • 1/3 c dry bread crumbs
  • 3 T parmesan cheese
  • 1/2 tsp oregano
  • 1 egg
  • 2 T milk

Instructions

1

Melt butter. Cook onion and garlic.

2

Stir in tomatoes, sugar, and salt. Simmer for 10 minutes.

3

Add cream; cook for three more minutes.

4

Pound meat to 1/8 inch.

5

Mix together bread crumbs, parmesan cheese, and oregano.

6

Whisk together egg and milk.

7

Bread the meat by dipping in the milk and then coating with bread crumbs.

8

Fry meat in three tablespoons of oil for three minutes on each side.

9

Spoon sauce over meat. Top with mozzarella and parmesan.