Dinner-Breakfast Recipe: Papeta par Eda
Servings: 3-4
Food Network ~ Step by Step
Recipe devloper Nidhi Jalan says, "The most amazing egg recipes in India are found in the Parsi community, but papeta par eda (eggs over potatoes) is hands-down my favorite. Sometimes it’s even prepared with potato chips instead of sliced potatoes! If you have any leftover cooked potatoes, you can reheat them in a small skillet and poach a fresh egg on top. Sprinkle with some more chopped cilantro and you have a delicious dish in minutes."
Recipe by: Nidhi Jalan

Ingredients:

• 4 tablespoons extra-virgin olive oil or vegetable oil
• 3 red onions (about 1 pound), thinly sliced
• 1 tablespoon peeled and grated fresh ginger
• 1 to 5 Thai green chiles or 1 to 2 serrano peppers (depending on your spice level), finely chopped
• 3 cloves garlic, grated
• 1 tablespoon unsalted butter
• 3 Yukon gold potatoes (about 1 pound), peeled, cut into approximately 1/8-inch slices and soaked in a large bowl of water
• Kosher salt and freshly ground pepper
• 1/2 cup chopped fresh cilantro leaves and tender stems
• 6 large eggs

Preparation Instructions:

• Heat the oil in a large heavy skillet over medium-high heat. Add the onions and cook, stirring occasionally, until soft, 4 to 5 minutes. Add the ginger, chiles and garlic and cook, stirring occasionally, until the raw smell goes away, about 3 minutes.
• Add the butter, potatoes and 2 teaspoons salt and gently stir to combine. Lower the heat to medium and cook, occasionally gently turning over the potato and onion mixture from the bottom, until the potatoes are just cooked, but still firm, about 10 minutes. Some of the potatoes should have nice crispy edges and some of the onions should be caramelized.
• Add most of the cilantro (reserving some for garnish) and gently stir in. Adjust the salt to taste. Gently flatten out the mixture and make 6 evenly spaced nests in it using the back of a spoon. Crack an egg into each nest.
• Pour 2 tablespoons of water around the edge of the skillet. Cover the skillet, lower the heat to medium-low and cook until the egg whites are set and the yolks are still slightly wobbly, 8 to 10 minutes. (Open the lid and peek every few minutes to make sure the eggs are not getting overcooked.)
• Sprinkle with some salt and pepper and garnish with the remaining cilantro.

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Dinner Recipe: Ham Tetrazzini
Servings: 6-8
The Pioneer Woman ~ Step by Step
Turn leftover ham into a creamy, comforting casserole! This springy take on turkey tetrazzini is perfect for a cozy Easter dinner—or for lunch the next day when everyone's hungry again.
Recipe by: Leah Perez

Ingredients:

• 1 lb. spaghetti, broken in half
• 6 Tbsp. salted butter, divided
• 2 cups diced ham
• 8 oz. white mushrooms, quartered
• 1/2 tsp. kosher salt, plus more to taste and for pasta water
• 4 cloves garlic, finely chopped
• 3/4 cup dry white wine
• 3 Tbsp. all-purpose flour
• 3 cups chicken broth
• 1 (8-oz.) package cream cheese, cubed
• 1 cup frozen green peas
• 1 cup shredded white cheddar cheese or Swiss cheese
• 1 cup grated parmesan cheese, divided
• 1/2 tsp. ground black pepper, plus more to taste
• Nonstick cooking spray
• 1/2 cup panko breadcrumbs
• 2 Tbsp. chopped fresh flat-leaf parsley

Preparation Instructions:

• Preheat the oven to 350°F.
• In a large pot of salted water, cook the pasta 2 minutes less than the package instructions. Reserving about ¾ cup of pasta water, drain the pasta, rinse, and set aside.
• In a large pot over medium heat, melt 1 tablespoon of butter. Stir in the ham and sauté until golden and fragrant, 3 to 5 minutes. Remove the ham to a plate.
• In the same pot, heat 3 tablespoons of butter over medium-high heat. Add the mushrooms and salt, and sauté until the mushrooms release their liquid and begin to turn golden, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and allow it to cook with the mushrooms until the liquid reduces by half, 3 to 5 minutes.
• Sprinkle in the flour, and cook until the flour is slightly toasted, 2 to 3 minutes. Slowly pour in the broth and stir, cooking for another few minutes until the sauce thickens.
• Reduce the heat to medium low. Gradually add the cream cheese, stirring until combined. Do not boil the sauce. Add the ham, peas, cheddar cheese, and ¾ cup of parmesan. Stir to combine. Add the pepper and salt, to taste.
• Add the cooked spaghetti and stir to combine. Add the pasta water, about 2 tablespoons at a time, to loosen the sauce. (Add up to ½ cup of water, as needed.)
• Meanwhile, in a medium microwave-safe bowl, microwave the remaining 2 tablespoons of butter until melted. Stir in the breadcrumbs and the remaining ¼ cup of parmesan.
• Spray a large (3-quart or 13-by-9-inch) baking dish with nonstick cooking spray. Pour the mixture into the pan. Drizzle the top with another ¼ cup of pasta water to keep the spaghetti from drying out. Sprinkle with the breadcrumb mixture.
• Bake until the casserole is bubbly and the crumbs are golden brown, 20 minutes. Allow to rest for 5 minutes before serving, sprinkled with parsley, if you like.

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Dinner Recipe: Green Goddess Deviled Eggs
Servings: 24
The Pioneer Woman ~ Step by Step
These herby deviled eggs feel just like spring on a plate. They are a favorite on Ree's Easter table and a perfect way to use up all those dyed eggs.
Recipe by: Ree Drummond

Ingredients:

• 12 large eggs
• 1/4 cup fresh parsley, plus chopped parsley for garnish
• 1/4 cup plain Greek yogurt
• 2 Tbsp. mayonnaise
• 2 tsp. fresh tarragon
• 1 tsp. grated lemon zest, plus 2 tablespoons lemon juice (from 1 lemon)
• 2 tsp. Worcestershire sauce
• 1/2 tsp. kosher salt
• 1/4 tsp. black pepper
• 2 scallions, sliced

Preparation Instructions:

• Bring a large pot of water to a boil. Fill a large bowl with ice water. Using a slotted spoon, gently lower the eggs into the boiling water. Reduce the heat, cover and simmer for 10 minutes. Remove the eggs with the slotted spoon to the bowl of ice water; let cool completely, about 10 minutes.
• 2Peel the eggs, cut in half lengthwise, and scoop out the yolks into a food processor. Add the parsley, yogurt, mayonnaise, tarragon, lemon zest, lemon juice, Worcestershire sauce, salt, pepper, and scallions and process until smooth, about 1 minute.
• 3Scoop the filling into a zip-top bag and snip a corner. Pipe the filling into the egg whites. Garnish with chopped parsley.

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Dinner Recipe: Pancetta-Wrapped Pork Roast
Servings: 6-8
Food Network ~ Step by Step
If it's not ham you're after, you could go the more elegant route with Giada's weekend pork roast. She rubs hers with a garlic-herb mixture and wraps it in pancetta for a stunning main course.
Recipe by: Giada De Laurentiis

Ingredients:

• 8 large garlic cloves
• 1 tablespoon finely chopped fresh rosemary leaves
• 1 tablespoon finely chopped fresh thyme leaves
• 1 tablespoon olive oil
• 1 (3 1/2 to 4-pound) tied boneless pork loin roast
• Salt and freshly ground black pepper
• 4 ounces thinly sliced pancetta
• 1 1/2 cups chicken broth
• 1 1/2 cups dry white wine

Preparation Instructions:

• Blend the garlic, rosemary, thyme, and oil in a small food processor, scraping down the sides of the bowl occasionally, until the garlic is minced.
• Sprinkle the pork roast generously with salt and pepper. Arrange the pancetta slices on a work surface, overlapping slightly and forming a rectangle. Spread half of the garlic mixture over 1 side of the pork and between the 2 loins that meet in the center of the tied pork roast. Place the pork, garlic mixture side down, in the center of the pancetta rectangle. Spread the remaining garlic mixture over the remaining pork. Wrap the pancetta slices around the pork. Place the pork in a roasting pan. Cover and refrigerate at least 1 hour and up to 1 day.
• Preheat the oven to 400 degrees F.
• Pour 1/2 cup of broth and 1/2 cup of wine into the roasting pan. Add more broth and wine to the pan juices every 20 minutes. Roast the pork until a meat thermometer inserted into the center registers 145 degrees F for medium-rare, about 1 hour. Transfer the pork to a cutting board. Tent with aluminum foil and let stand for 10 minutes. Pour the pan drippings into a glass measuring cup and spoon off any fat that rises to the top.
• Using a large sharp carving knife, cut the pork into 1/4-inch-thick slices and serve with the pan juices.

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Dinner Recipe: Orange Baked Ham
Servings: 35 possible servings for dinner
Food Network ~ Step by Step
Ina dolls up ham with a glaze that comes at you with three types of orange flavor: marmalade, juice and the zest.
Recipe by: Ina Garten

Ingredients:

• 1 (14 to 16-pound) fully cooked, spiral-cut smoked ham on the bone
• 6 garlic cloves
• 8 1/2 ounces orange marmalade
• 1/2 cup Dijon mustard
• 1 cup light brown sugar, packed
• 1 orange, zested
• 1/4 cup freshly squeezed orange juice

Preparation Instructions:

• Preheat the oven to 350 degrees F. Place the ham in a heavy roasting pan.
• Mince the garlic in a food processor fitted with the steel blade. Add the marmalade, mustard, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Serve hot or at room temperature.

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Dinner Recipe: Herbed Leg of Lamb
Servings: 8-10
Food Network ~ Step by Step
Flavor the lamb with a paste made from scallions, parsley, dill, celery and garlic, then roast alongside turnips and scallions.
Recipe by: Food Network

Ingredients:

• One 7- to 9-pound bone-in leg of lamb, hip bone removed, tied (ask your butcher to do this)
• Kosher salt and freshly ground pepper
• 3 lemons
• 3 pounds baby turnips with greens (about 8 bunches)
• 6 bunches scallions
• 1 cup fresh parsley
• 1 cup fresh dill
• 1/4 cup fresh marjoram
• 3 inner stalks celery, roughly chopped
• 3 cloves garlic
• 6 plum tomatoes, quartered lengthwise and halved crosswise
• 2 tablespoons extra-virgin olive oil

Preparation Instructions:

• Position a rack in the lower third of the oven and preheat to 500 degrees F. Using a paring knife, make deep cuts, 2 inches apart, all over the lamb; rub with 2 tablespoons salt and several grinds of pepper. Transfer the lamb to a roasting pan, fat-side up. Squeeze the juice of 1 lemon on top.
• Roast the lamb until most of the fat is rendered and the skin starts to brown, about 30 minutes. Transfer to a cutting board and let rest 30 to 40 minutes. Discard the fat from the pan and set the pan aside.
• Meanwhile, trim the greens from the turnips. Cut any large turnips in half.
• Roughly chop 2 bunches scallions and transfer to a food processor. Add the parsley, dill, marjoram, celery and garlic and pulse to form a coarse paste. Holding the bone, stand the leg of lamb up and rub the paste all over it; return to the roasting pan.
• Cut the remaining 4 bunches scallions into 2-inch pieces. Scatter the scallions, turnips and tomatoes around the lamb and season with salt and pepper. Squeeze the juice of the remaining 2 lemons over the lamb and drizzle with the olive oil. Loosely cover with foil.
• Reduce the oven temperature to 350 degrees F and roast the lamb 1 hour. Uncover and continue roasting until a thermometer inserted into the thickest part registers 145 degrees F for medium, 30 to 45 more minutes. Let rest 15 minutes, then slice. Serve with the vegetables and pan juices.

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Dinner Recipe: Herb-Roasted Lamb
Servings: 10
Food Network ~ Step by Step
Leave it to Ina to perfect the art of roasting leg of lamb. She blends up a paste of butter, rosemary, salt and garlic to thoroughly coat the top and sides of her lamb with. "It's going to infuse the lamb with great flavor," she says, "and when it's roasted over the potatoes, it will flavor the potatoes, too."
Recipe by: Ina Garten

Ingredients:

• 12 large unpeeled garlic cloves, divided
• 1 tablespoon chopped fresh rosemary leaves
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons unsalted butter, melted
• 1 (6-pound) boneless leg of lamb, trimmed and tied
• 4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes)
• 2 tablespoons good olive oil

Preparation Instructions:

• Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
• Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
• Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes. Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Slice and serve with the potatoes.

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Dinner Recipe: Easter Pie
Servings: 8-10
Food Network ~ Step by Step
Easter pie is an Italian springtime tradition, but it's easy enough to make year round. Giada's sweet version has a ricotta-orange filling with a tender phyllo dough shell.
Recipe by: Giada De Laurentiis

Ingredients:

• 3/4 cup powdered sugar, plus extra for garnish
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 1 tablespoon orange zest
• 1 (15-ounce) container whole milk ricotta cheese
• 1/2 cup cooked short-grained rice
• 1/3 cup toasted pine nuts
• 6 sheets fresh phyllo sheets or frozen, thawed
• 3/4 stick (3 ounces) unsalted butter, melted

Preparation Instructions:

• Blend 3/4 cup of powdered sugar, eggs, vanilla, orange zest and ricotta in a food processor until smooth. Stir in the rice and pine nuts. Set the ricotta mixture aside.
• Preheat the oven to 375 degrees F.
• Lightly butter a 9-inch glass pie dish. Lay 1 phyllo sheet over the bottom and up the sides of the dish, allowing the phyllo to hang over the sides. Brush the phyllo with the melted butter. Top with a second sheet of phyllo dough, laying it in the opposite direction as the first phyllo sheet. Continue layering the remaining sheets of phyllo sheets, alternating after each layer and buttering each sheet. Spoon the ricotta mixture into the dish. Fold the overhanging phyllo dough over the top of the filling to enclose it completely. Brush completely with melted butter.
• Bake the pie until the phyllo is golden brown and the filling is set, about 35 minutes. Transfer the pan to a rack and cool completely. Sift powdered sugar over the pie and serve.

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Dinner Recipe: Macaroni and Cheese
Servings: 6
Food Network ~ Step by Step
Leave room for this decadent, Venetian-inspired macaroni and cheese. Diced ham and chopped parsley imbue the dish with fresh, springtime flavors.
Recipe by: Giada De Laurentiis

Ingredients:
For the Ham:

• Butter, for greasing dish
• 12 ounces wide egg noodles
• 2 cups heavy cream
• 2 1/2 cups whole milk
• 2 teaspoons all-purpose flour
• 1/2 teaspoon salt, plus more for pasta water
• 1/4 teaspoon freshly ground black pepper
• 2 cups (packed) grated Fontina
• 3/4 cup (packed) finely grated Parmesan
• 3/4 cup (packed) grated mozzarella
• 4 ounces cooked ham, diced, optional
• 2 tablespoons finely chopped fresh Italian parsley leaves

Preparation Instructions:

• Preheat the oven to 450 degrees F.
• Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.
• Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.

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Dinner Recipe: Rack of Lamb
Servings: 6
Food Network ~ Step by Step
If you're buying lamb to make for dinner, lean on your butcher for help. For this dish, Ina asked her butcher to "French" the lamb, which means to scrape the meat off the tips of the bones.
Recipe by: Ina Garten

Ingredients:
For the Ham:

• 1 1/2 tablespoons kosher salt
• 2 tablespoons minced fresh rosemary leaves
• 3 garlic cloves, minced
• 1/2 cup Dijon mustard
• 1 tablespoon balsamic vinegar
• 2 racks of lamb, "frenched" (see note)

Preparation Instructions:

• In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.
• Preheat the oven to 450 degrees F.
• Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.

Cook’s Note:
"Frenching" refers to scraping the meat off the tips of the bones. Ask your butcher to leave 1/8 inch of fat on the meat.

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Dinner Recipe: Classic Glazed Ham
Servings: 12
Food Network ~ Step by Step
Holiday ham, Easter ham, reunion ham, potluck ham: This easy baked ham recipe is exactly what you need to wow a crowd without spending a fortune or cooking all day. What’s the secret? A simple preparation that lets the meat’s natural flavors shine through. We’ll show you how to bake the ham with little more than fragrant cloves, then choose from one of four super-simple homemade glazes for irresistible flavor and aroma: apple-maple, mustard-orange, hoisin-spice or pineapple-apricot. It’s picture perfect, ridiculously easy and bound to be the hit of the party.
Recipe by: Food Network

Ingredients:
For the Ham:

• 1 9- to 10-pound bone-in fully cooked smoked ham (butt or shank half)
• 2 tablespoons whole cloves (optional)
• 1 1/2 cups glaze of your choosing (recipes follow)

For the Apple-Maple Glaze:
• 2 cups apple cider
• 1/2 cup apple jelly
• 1/2 cup maple syrup
• 1/4 cup whole-grain mustard
• 1/2 teaspoon ground allspice
• 1/4 teaspoon grated nutmeg

For the Mustard-Orange Glaze:

• 1 cup light brown sugar
• 3/4 cup Dijon mustard
• Grated zest and juice of 1 orange

For the Hoisin-Spice Glaze:
• 2 teaspoons five-spice powder
• 1 tablespoon peanut oil
• 1 cup hoisin sauce
• 3 tablespoons honey
• 3 tablespoons rice vinegar
• 1 tablespoon soy sauce

For the Pineapple-Apricot Glaze:
• Grated zest and juice of 2 limes
• 8 thin slices ginger
• 2 cups unsweetened pineapple juice
• 1 cup apricot preserves
• 1/4 cup Dijon mustard

Glazes Ham Recipe

Preparation Instructions:

• Remove the ham from the refrigerator and bring to room temperature, about 30 minutes.
• Prepare the glaze of your choosing.
• For the Apple-Maple Glaze: Boil the apple cider in a saucepan over medium-high heat until reduced to 1/2 cup, 8 to 10 minutes. Reduce the heat to low; stir in the apple jelly, maple syrup, mustard, allspice and nutmeg.
• For the Mustard-Orange Glaze: Mix the brown sugar, mustard and orange zest and juice in a bowl.
• For the Hoisin-Spice Glaze: Toast the five-spice powder in a small saucepan over medium heat with the peanut oil, about 1 minute. Add the hoisin sauce, honey, rice vinegar, soy sauce and 1 cup water. Boil and reduce to 1 1/2 cups, about 5 minutes.
• For the Pineapple-Apricot Glaze: Put the lime juice in a saucepan; add the ginger and pineapple juice. Boil until reduced to 1/2 cup, 8 to 10 minutes. Strain, then add the lime zest, apricot preserves and mustard.
• Preheat the oven to 325˚F. Trim off any skin from the ham. Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. Insert the cloves into the ham (if using), placing them at the intersections of the cuts.
• Put the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch water into the bottom of the pan. Transfer to the oven and roast until a thermometer inserted into the thickest part of the ham registers 130˚F, about 2 hours 30 minutes (about 15 minutes per pound).
• Increase the oven temperature to 425˚F. Pour half of the glaze over the ham and brush to coat. If the water in the bottom of the pan has evaporated, add more.
• Return the ham to the oven and roast, basting every 10 minutes with the remaining glaze, until glossy and well browned, about 45 more minutes.

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Dinner Recipe: Bacon-Wrapped Filets with Scotched Mushrooms
Servings: 2
Taste of Home ~ Step by Step
I got the idea for bacon-wrapped filet mignon when I saw some on sale in the grocery store. The rest was inspired by my husband, who once made a Scotch and ginger ale sauce. This elegant recipe is for two, but it can easily be doubled. —Mary Kay LaBrie, Clermont, Florida
Recipe by: Mary Kay LaBrie ~ Clermont, Florida

Ingredients:

• 2 bacon strips
• 2 beef tenderloin steaks (5 ounces each)
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 3 teaspoons olive oil, divided
• 2 cups sliced baby portobello mushrooms
• 1/4 teaspoon dried thyme
• 2 tablespoons butter, divided
• 1/4 cup Scotch
• 1/2 cup diet ginger ale
• 1 tablespoon brown sugar
• 1-1/2 teaspoons reduced-sodium soy sauce
• 1/4 teaspoon rubbed sage

Preparation Instructions:

• In a small skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain.
• Preheat oven to 375°. Sprinkle steaks with salt and pepper; wrap a strip of bacon around the side of each steak and secure with toothpicks.
• In a small ovenproof skillet coated with cooking spray, cook steaks in 1-1/2 teaspoons oil over medium-high heat, 2 minutes on each side.
• Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 8-12 minutes.
• Meanwhile, in a large skillet, saute mushrooms and thyme in 1 tablespoon butter and remaining oil until tender; remove from heat. Add Scotch, stirring to loosen browned bits from pan. Stir in ginger ale, brown sugar, soy sauce and sage.
• Bring to a boil. Reduce heat; simmer, uncovered, until reduced by half, 3-5 minutes. Stir in remaining butter. Serve with steaks.

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Dinner Recipe: Crab-Stuffed Manicotti
Servings: 2
Taste of Home ~ Step by Step
I love pasta and my husband loves seafood. I combined them to create this dish, and he raved that it's the best meal ever.
Recipe by: Sonya Polfliet ~ Anza, California

Ingredients:

• 4 uncooked manicotti shells
• 1 tablespoon butter
• 4 teaspoons all-purpose flour
• 1 cup fat-free milk
• 1 tablespoon grated Parmesan cheese
• 1 cup lump crabmeat, drained
• 1/3 cup reduced-fat ricotta cheese
• 1/4 cup shredded part-skim mozzarella cheese
• 1/4 teaspoon lemon-pepper seasoning
• 1/4 teaspoon pepper
• 1/8 teaspoon garlic powder
• Minced fresh parsley

Preparation Instructions:

• Preheat oven to 350°. Cook the manicotti shells according to package directions; drain. Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from heat; stir in Parmesan cheese.
• In a small bowl, combine crab, ricotta, mozzarella, lemon pepper, pepper and garlic powder. Stuff shells with the crab mixture. Spread 1/4 cup sauce in an 8-in. square baking dish coated with cooking spray. Top with stuffed manicotti. Pour the remaining sauce over top.
• Bake, covered, for 25-30 minutes or until heated through. Just before serving, sprinkle with parsley and, if desired, additional grated Parmesan cheese.

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Dinner Recipe: Tortellini with Sausage and Mascarpone
Servings: 6
Taste of Home ~ Step by Step
When I crave Italian comfort food on a busy night and don’t have a lot of time to cook, this dish is a lifesaver. It’s fast and yummy, and it starts with a premade jarred sauce. You can have it on the table in less time than a takeout order.
Recipe by: Gerry Vance ~ Millbrae, California

Ingredients:

• 1 package (20 ounces) refrigerated cheese tortellini
• 8 ounces bulk Italian sausage
• 1 jar (24 ounces) pasta sauce with mushrooms
• 1/2 cup shredded Parmesan cheese
• 1 carton (8 ounces) mascarpone cheese
• Crushed red pepper flakes, optional

Preparation Instructions:

• Prepare tortellini according to package directions. Meanwhile, in a large cast-iron or other heavy skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in pasta sauce; heat through.
• Drain tortellini, reserving 1 cup cooking water. Add tortellini to sauce with enough reserved cooking water to reach desired consistency; toss to coat. Stir in Parmesan cheese; dollop with mascarpone cheese. If desired, sprinkle with red pepper flakes.

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Dinner Recipe: Steak Strips with Dumplings
Servings: 2
Taste of Home ~ Step by Step
Take in a movie, and then come home to this slow-cooked specialty for Valentines Day!
Recipe by: John Smalldridge ~ Princeton, Idaho

Ingredients:

• 3/4 pound beef top round steak, cut into 1/2-inch strips
• 1/4 teaspoon pepper
• 2 teaspoons canola oil
• 2/3 cup condensed cream of chicken soup, undiluted
• 1/2 cup beef broth
• 4 large fresh mushrooms, sliced
• 1/4 cup each chopped onion, green pepper and celery

dumplings:

• 1/2 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons beaten egg
• 3 tablespoons 2% milk
• 1/2 teaspoon dried parsley flakes

Preparation Instructions:

• Sprinkle steak with pepper. In a small skillet, brown steak in oil over medium-high heat. Transfer to a 1-1/2-qt. slow cooker. Combine the soup, broth and vegetables; pour over steak. Cover and cook on low for 4-5 hours.
• For dumplings, in a small bowl, combine the flour, baking powder and salt. Stir in egg and milk just until blended. Drop by tablespoonfuls onto meat mixture. Sprinkle with parsley.
• Cover and cook on high until a toothpick inserted in a dumpling comes out clean, about 1 hour. (Do not lift the cover while cooking.)

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Dinner Recipe: Slow-Cooked Beef Tips
Servings: 2
Taste of Home ~ Step by Step
These slow-cooked beef tips remind me of a childhood favorite. I cook them with mushrooms and serve over brown rice, noodles or mashed potatoes.

Recipe by: Amy Lents ~ Grand Forks, North Dakota

Ingredients:

• 1/4 pound sliced baby portobello mushrooms
• 1/2 small onion, sliced
• 1 beef top sirloin steak (1/2 pound), cubed
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 teaspoon olive oil
• 3 tablespoons dry red wine or beef broth
• 1 cup beef broth
• 1-1/2 teaspoons Worcestershire sauce
• 1 tablespoon cornstarch
• 2 tablespoons water
• Hot cooked mashed potatoes

Preparation Instructions:

• Place mushrooms and onion in a 3-qt. slow cooker. Sprinkle beef with salt and pepper. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat to slow cooker.
• Add wine to skillet, stirring to loosen browned bits from pan. Stir in broth and Worcestershire sauce; pour over meat. Cook, covered, on low 6-8 hours or until meat is tender.
• In a small bowl, mix cornstarch and water until smooth; gradually stir into slow cooker. Cook, covered, on high 15-30 minutes or until gravy is thickened. Serve with mashed potatoes.

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Dinner Recipe: Parmesan Pork Tenderloin
Servings: 2
Taste of Home ~ Step by Step
I am of Danish descent and love all things pork, both old recipes and new. Here's a dish I came up with myself.

Recipe by: John Hansen ~ Marstons Mills, Massachusetts

Ingredients:

• 1 pork tenderloin (3/4 pound)
• 6 tablespoons grated Parmesan cheese
• 1 small sweet onion, sliced and separated into rings
• 1-1/2 cups sliced fresh mushrooms
• 1 garlic clove, minced
• 2 teaspoons butter, divided
• 2 teaspoons olive oil, divided
• 1/4 cup reduced-sodium beef broth
• 2 tablespoons port wine or additional beef broth
• 1/8 teaspoon salt, optional
• 1/8 teaspoon each dried basil, thyme and rosemary, crushed
• Dash pepper
• 1/2 teaspoon cornstarch
• 3 tablespoons water

Preparation Instructions:

• Cut pork into 1/2-in. slices; flatten to 1/8-in. thickness. Coat with Parmesan cheese; set aside.
• In a large skillet, saute onion, mushrooms and garlic in 1 teaspoon butter and 1 teaspoon oil until tender; remove and keep warm. In same skillet, cook pork in remaining 1 teaspoon butter and 1 teaspoon oil in batches over medium heat until juices run clear, about 2 minutes on each side. Remove and keep warm.
• Add broth to pan, scraping to loosen browned bits. Stir in wine or additional broth; add seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Combine cornstarch and water until smooth; stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with pork and onion mixture.

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Dinner Recipe: Shrimp Asparagus with Angel Hair Pasta
Servings: 2
Taste of Home ~ Step by Step
We’ve all heard that the way to a man’s heart is through his stomach, so when I plan a romantic dinner, this shrimp asparagus pasta with angel hair is one dish I like to serve. It is easy on the budget and turns out perfectly for two.
Recipe by: Shari Neff ~ Takoma Park, Maryland

Ingredients:

• 3 ounces uncooked angel hair pasta
• 1/2 pound uncooked shrimp (16-20 per pound), peeled and deveined
• 1/4 teaspoon salt
• 1/8 teaspoon crushed red pepper flakes
• 2 tablespoons olive oil, divided
• 8 fresh asparagus spears, trimmed and cut into 2-inch pieces
• 1/2 cup sliced fresh mushrooms
• 1/4 cup chopped seeded tomato, peeled
• 4 garlic cloves, minced
• 2 tablespoons chopped green onions
• 1/2 cup white wine or chicken broth
• 1-1/2 teaspoons minced fresh basil
• 1-1/2 teaspoons minced fresh oregano
• 1-1/2 teaspoons minced fresh parsley
• 1-1/2 teaspoons minced fresh thyme
• 1/4 cup grated Parmesan cheese
• Lemon wedges

Preparation Instructions:

• Cook pasta according to package directions. Meanwhile, sprinkle shrimp with salt and pepper flakes. In a large skillet or wok, heat 1 tablespoon oil over medium-high heat. Add shrimp; stir-fry until pink, 2-3 minutes. Remove; keep warm.
• In same skillet, stir-fry the next 5 ingredients in remaining oil until vegetables are crisp-tender, about 5 minutes. Add wine and seasonings. Return shrimp to pan.
• Drain pasta; add to shrimp mixture and toss gently. Cook and stir until heated through, 1-2 minutes. Sprinkle with Parmesan cheese. Serve with lemon wedges.

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Dinner Recipe: Cheesy Chicken Parmigiana
Servings: 2
Taste of Home ~ Step by Step
My husband used to order chicken Parmigiana at restaurants. Then I found this recipe in our local newspaper, adjusted it for two and began making the beloved dish at home. After more than 50 years of marriage, I still enjoy preparing his favorite recipes.
Recipe by: Iola Butler ~ Sun City, California

Ingredients:

• 1 can (15 ounces) tomato sauce
• 2 teaspoons Italian seasoning
• 1/2 teaspoon garlic powder
• 1 large egg
• 1/4 cup seasoned bread crumbs
• 3 tablespoons grated Parmesan cheese
• 2 boneless skinless chicken breast halves (4 ounces each)
• 2 tablespoons olive oil
• 2 slices part-skim mozzarella cheese
• Optional: Fresh basil leaves and additional Parmesan cheese

Preparation Instructions:

• In a small saucepan, combine the tomato sauce, Italian seasoning and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
• Meanwhile, in a shallow bowl, lightly beat the egg. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken in egg, then coat with crumb mixture.
• In a large skillet, cook chicken in oil over medium heat until a thermometer reads 165°, about 5 minutes on each side. Top with mozzarella cheese. Cover and cook until cheese is melted, 3-4 minutes longer. Serve with tomato sauce. If desired, sprinkle with basil and additional Parmesan.

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Dinner Recipe: Surf and Turf
Servings: 4
Taste of Home ~ Step by Step
For an intimate dinner with close friends, serve this stunning dinner of tenderloin steaks and lobster tails. Your guests will think they are dining at a fine restaurant when you serve them this surf and turf dish.
Recipe by: Taste of Home Test Kitchen

Ingredients:

• 2 garlic cloves, minced
• 2 teaspoons plus 2 tablespoons olive oil, divided
• 1/4 cup minced fresh parsley
• 3 tablespoons chopped green onions
• 2 tablespoons minced fresh thyme
• 2 teaspoons grated lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 1/2 cup butter, softened
• 1 cup soft bread crumbs
• 1/4 cup butter, melted
• 4 lobster tails (6 to 8 ounces each)
• 4 beef tenderloin steaks (8 ounces each)
• 4 teaspoons coarsely ground pepper
• Coarse salt to taste
• Lemon wedges

Preparation Instructions:

• In a small skillet, saute garlic in 2 teaspoons oil until tender; remove from the heat. In a small bowl, combine the parsley, green onions, thyme, lemon zest, salt, pepper, cayenne and reserved garlic. Set aside 1/2 cup for crumb topping.
• Add softened butter to remaining herb mixture; mix well. Shape into a 1-in.-thick log; wrap and refrigerate for 30 minutes or until firm.
• For crumb topping, combine the bread crumbs, melted butter and reserved herb mixture; set aside.
• Preheat oven to 375°. Cut a single slit down the lobster tails lengthwise, stopping at the fin; pry open shell with thumbs. Gently loosen meat from shell. Lift meat out of shell without detaching it from tail fin; lay meat on top of shell.
• Place lobster tails on a baking sheet; top with reserved crumb topping. Bake, uncovered, until meat is firm and opaque and crumbs are golden brown, 15-20 minutes.
• Meanwhile, if desired, tie steaks with kitchen twine to help them hold their shape; sprinkle steaks with coarse pepper and salt to taste. In a large skillet over medium heat, cook steaks in remaining oil until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let steaks rest 5 minutes before serving; cut away kitchen twine and discard.
• Unwrap herb butter; cut four 1/4-in. slices from log. Place 1 slice on each steak. Serve with lobster and lemon wedges. Rewrap remaining butter; refrigerate for 1 week or freeze for up to 3 months.

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Dinner Recipe: Valentines Filet Mignon
Servings: 4
Taste of Home ~ Step by Step
From the Recipe Creator: It takes only a little to make a filet mignon taste better than it already does. This recipe keeps it simple with only a handful of seasonings to create a buttery, herby, garlic flavor. Pair it with the classic sides of vegetables and mashed potatoes for a well-rounded meal.
Recipe by: Julie Andrews ~ Rockford, Michigan

Ingredients:

• 4 filet mignon steaks (6 ounces each)
• 1-1/2 teaspoons kosher salt, divided
• 3/4 teaspoon pepper
• 1 tablespoon olive oil
• 2 tablespoons butter
• 4 garlic cloves
• 3 fresh rosemary sprigs

Preparation Instructions:

• Remove steaks from the refrigerator and sprinkle with 1/2 teaspoon salt; let stand for 30 minutes.
• Preheat a cast-iron skillet over high heat until extremely hot, 4-5 minutes. Add olive oil and let heat until rippling. Pat beef dry with paper towels and season all sides with the remaining 1 teaspoon salt and pepper.
• Place steak in skillet and cook until a golden brown crust forms, 3-4 minutes. Turn steaks to sides and cook for 1 minute, rolling as edges become brown. Turn to the uncooked side; add butter, garlic and rosemary to the pan. Cook another 3-4 minutes, until steaks spring back slightly but are soft when lightly pressed. Use a spoon to baste steaks with butter for the last 1-2 minutes of cooking.
• Continue cooking to the desired degree of doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Discard garlic cloves and rosemary. Let stand 5 minutes before serving.

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Dinner Recipe: Broiled Lobster Tail
Servings: 4
Taste of Home ~ Step by Step
No matter where you live, these succulent, buttery lobster tails are just a few minutes away. Here in Iowa, we use frozen lobster with delicious results, but if you're near the ocean, by all means use fresh!

If you want to go big this Valentine’s Day, make lobster tails. If you’re intimidated, enlist your valentine’s help so you can tackle them together. It’s sure to be a memorable evening.
Recipe by: Lauren McAnelly ~ Des Moines, Iowa

Ingredients:

• 4 lobster tails (5 to 6 ounces each), thawed
• 1/4 cup cold butter, cut into thin slices
• Salt and pepper to taste
• Lemon wedges

Preparation Instructions:

• Preheat broiler. Using kitchen scissors, cut a 2-in.-wide rectangle from the top shell of each lobster tail; loosen from lobster meat and remove.
• Pull away edges of remaining shell to release lobster meat from sides; pry meat loose from bottom shell, keeping tail end attached. Place in a foil-lined 15x10x1-in. pan. Arrange butter slices over lobster meat.
• Broil 5-6 in. from heat until meat is opaque, 5-8 minutes. Season with salt and pepper to taste. Serve lobster tails with lemon wedges.

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Dinner Recipe: One-Pot Cheeseburger Mac
Servings: 6
Healthy Family Project ~ Step by Step
Busy families often rely on the convenience of boxed hamburger meals, but you can get the same delicious meal in a much healthier way with this one-pot cheeseburger mac!
Recipe by: Amanda Keefer

Ingredients:

• 1 tablespoon olive oil
• 1 pound lean ground turkey
• 1 small RealSweet® sweet onion finely chopped
• 1 cup mini sweet peppers chopped
• 1½ teaspoon paprika
• 1 teaspoon sugar
• 1 /2 teaspoon salt
• 1/2 teaspoon chili powder
• 1½ cup water
• 1 cup milk
• 3 tablespoons tomato paste
• 1½ cup whole grain dry macaroni
• 1 cup shredded lowfat Cheddar cheese

Preparation Instructions:

• Heat oil in large skillet over medium high heat. Add turkey, onion and peppers. Cook 7-10 minutes, or until turkey is cooked through.
• Mix paprika, sugar, salt and chili powder in small bowl. Add to turkey and stir. Add water, milk, tomato paste and pasta. Mix well. Bring to a boil, reduce heat and simmer 10 minutes, or until pasta is cooked and liquid is absorbed.
• Remove from heat and top with cheese.

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Dinner Recipe: One-Pot Chicken Lo Mein for Groundhog Day
Servings: 8
Healthy Family Project ~ Step by Step
This recipe for chicken lo mein will have you skipping on take-out and opting for a family-friendly, home-cooked meal instead. Ready in under 30 minutes, this is an easy weeknight meal option!
Recipe by: Amanda Keefer

Ingredients:

• 1/2 pound boneless chicken breast cut into small strips
• 16 oz whole wheat linguini 1 box
• 8 ounces matchstick carrots
• 1 medium red bell pepper julienned
• 8 ounces sliced mushrooms
• 4 green onions sliced into 1-inch strips
• 4 cloves garlic minced
• 1/4 cup reduced-sodium soy sauce
• 1 teaspoon corn starch
• 2 tablespoons sugar
• 1 quart low-sodium chicken broth
• 2 tablespoons olive oil

Preparation Instructions:

• Add chicken and pasta, then carrots, bell pepper, mushrooms, onions, garlic, soy sauce, cornstarch, sugar, broth and oil to large stockpot. Cover, bring to a rolling boil over high heat and stir. Reduce heat to medium-low and cook, covered, 15 minutes, stirring occasionally, or until most of the liquid is gone and the chicken is cooked through.
• Remove from heat, uncover and let sit 5 minutes before serving.

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Dinner Recipe: Hidden Veggie Turkey Meatballs for Groundhog Day
Servings: 6
Healthy Family Project ~ Step by Step
Warning – these might be the easiest, best meatballs ever. Store leftovers, sauce-free, in the fridge, to reheat throughout the week. They’re yummy with the sesame ginger dressing, but are also great as spaghetti and meatballs!
Recipe by: Healthy Family Project

Ingredients:

• 1 small sweet onion quartered
• 4 ounces baby carrots
• 4 mini sweet peppers
• 1 cup whole-wheat breadcrumbs
• 1 large egg
• 1 pound lean ground turkey
• 1 cup sesame ginger dressing
• 6 cups cooked brown rice

Preparation Instructions:

• Preheat oven to 350°F.
• Place onion, carrots and peppers in food processor and blend until smooth. Alternatively, finely chop ingredients by hand.
• Combine bread crumbs, egg, turkey and veggie mixture in bowl, mix well. Form mixture into 24 golf ball-sized meatballs.
• Place in baking dish and bake for 25 minutes or until slightly browned and meat is no longer pink.
• Remove from oven and toss with dressing. Serve over 1 cup brown rice.

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Dinner Recipe: Homemade Beef Stew
Servings: 10
allrecipes ~ Step by Step
"I was looking for a stew recipe that was like the one my mom made when I was a kid. This is it! Delicious!! Definitely a keeper."
Recipe by: SpryBuns8781

Ingredients:

• 3 tablespoons vegetable oil
• 2 pounds cubed beef stew meat
• 4 cubes beef bouillon, crumbled
• 4 cups water
• 1 teaspoon dried rosemary
• 1 teaspoon dried parsley
• ½ teaspoon ground black pepper
• 3 large potatoes, peeled and cubed
• 4 carrots, cut into 1 inch pieces
• 4 stalks celery, cut into 1 inch pieces
• 1 large onion, chopped
• 2 teaspoons cornstarch
• 2 teaspoons cold water

Preparation Instructions:

• Heat oil in a large pot or Dutch oven over medium-high heat; add beef and cook until well browned.
• Dissolve bouillon in 4 cups water and pour into the pot; stir in rosemary, parsley, and pepper. Bring to a boil; reduce heat to low, cover, and simmer for 1 hour. Stir in potatoes, carrots, celery, and onion.
• Dissolve cornstarch in 2 teaspoons of cold water; stir into stew. Cover and simmer until beef is tender, about 1 hour.

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Dinner Recipe: Frogmore Stew
Servings: 12
allrecipes ~ Step by Step
This iconic Lowcountry dish has as many variations as coleslaw and barbecue—everyone has their own spin. However, the structure of the one-pot boil is simple: seafood, sausage, corn, sweet onions, new potatoes, and seasoning spices. "I've been using this recipe for over 20 years, ever since I moved to South Carolina. It can be adjusted to serve any number," says Shirley. The best part? Once drained, serve your spicy-savory boil like a Lowcountry local: dumped onto the center of a newspaper-covered table and served with all manner of dressings—butter and salt for the potatoes and corn; cocktail sauce, lemon-garlic butter and tartar sauce for the seafood—then enjoy a communal chow-down!
Recipe by: Shirley

Ingredients:

• 6 quarts water
• ¾ cup Old Bay Seasoning TM
• 2 pounds new red potatoes
• 2 pounds hot smoked sausage links, cut into 2 inch pieces
• 12 ears corn - husked, cleaned and quartered
• 4 pounds large fresh shrimp, unpeeled

Preparation Instructions:

• Bring water and Old Bay seasoning to a boil in a large stockpot over high heat.
• Add potatoes; cook for 15 minutes. Add sausage; cook for 5 more minutes. Add corn; cook for 5 more minutes. Stir in shrimp; cook until shrimp are pink, about 5 minutes. Drain immediately and serve.

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Dinner Recipe: Quick Beef Stir-Fry
Servings: 4
allrecipes ~ Step by Step
This classic beef stir-fry recipe is the perfect way to use up some of your leftover vegetables and other pantry staple ingredients. This beef and broccoli dish comes together in just 25 minutes and only requires ingredients that you probably already have. And if you don't? You can just skip them!

This stir fry is packed with strips of beef steak, veggies, and saucy flavors for a weeknight dinner warrior that checks all the boxes. Served with rice or lo mein noodles, this will be the best beef stir-fry you've ever made.
Recipe by: inesgosner

Ingredients:

• 2 tablespoons vegetable oil
• 1 pound beef sirloin, cut into 2-inch strips
• 1 ½ cups fresh broccoli florets
• 1 red bell pepper, cut into matchsticks
• 2 carrots, thinly sliced
• 1 green onion, chopped
• 1 teaspoon minced garlic
• 2 tablespoons soy sauce
• 2 tablespoons sesame seeds, toasted

Preparation Instructions:

• Gather all ingredients.
• Heat vegetable oil in a large wok or skillet over medium-high heat; add beef and stir-fry until browned, 3 to 4 minutes.
• Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok; stir-fry vegetables for 2 minutes.
• Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.
• Serve hot and enjoy!

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Dinner Recipe: Pastina Casserole
Servings: 6
allrecipes ~ Step by Step
We Turned Italian Penicillin Soup Into a Casserole for the Best 5-Ingredient Comfort-Food Dinner
"I made this on a chilly night for us and it really hit the spot. I couldn't find a frozen version of all three of the vegetables, but I did find a small bag of frozen peas and carrots. I used this and added some hand chopped red onion in. It smells wonderful while it bakes."
Recipe by: LaDonna Langwell

Ingredients:

• 1 cup frozen mirepoix
• 12 ounces pastina
• 5 cups chicken broth
• 1 teaspoon jarred chicken stock base, such as Better than Bouillon®
• 3/4 ounce Parmesan cheese, grated with a Microplane grater, plus more for serving
• freshly ground black pepper

Preparation Instructions:

• Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
• Microwave mirepoix in a small bowl, uncovered, on High until thawed, 1 to 2 minutes.
• Add pastina, chicken broth, stock base, and thawed mirepoix to an 8-x 8-inch baking dish and stir carefully to combine. Cover with aluminum foil and very gently place in the oven.
• Bake in the preheated oven until pastina is al dente (tender with a bite) and liquid is almost absorbed, 35 to 40 minutes. Remove foil carefully and stir in Parmesan cheese. Let sit for 5 minutes before serving.
• Serve with additional Parmesan cheese and black pepper.

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Dinner Recipe: Ground Beef Green Chili Casserole
Servings: 8-10
allrecipes ~ Step by Step
"I am eating leftovers right now of this and it's still delicious. Husband approved, this will stay in my regular recipe rotation. To me it's like enchiladas without the work of rolling them up! Easy, quick, I made the recipe as-is and we loved it! Yum!"
Recipe by: Ashmin

Ingredients:

• 1 pound ground beef
• 8 (6 inch) corn tortillas
• 1 small onion, diced
• 1 pound processed cheese food, shredded
• 1 (4 ounce) can green chile peppers, chopped
• 1 (10.75 ounce) can condensed cream of chicken soup
• ½ cup milk

Preparation Instructions:

• Preheat oven to 325 degrees F (165 degrees C). Grease a medium sized casserole dish.
• In a medium skillet over medium heat, cook the ground beef until evenly browned; drain fat.
• Place half of the tortillas on the bottom of the prepared casserole dish and spread with half of the onion, cheese, ground beef and chiles. Layer with the remaining tortillas, onion, half of the remaining cheese, ground beef and chiles.
• In a medium bowl, dilute the soup with milk and pour over the top of the casserole. Bake in the preheated oven for 30 minutes. Sprinkle with the remaining cheese and bake for another 5 to 10 minutes, or until the cheese has melted.

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Dinner Recipe: Easy Vegetable Beef Soup with Ground Beef
Servings: 16
allrecipes ~ Step by Step
"I make this soup almost weekly and my family loves it! I've tried a lot more complicated beef vegetable soup recipes, but this one is the clear winner! I change nothing about the recipe except that I cook mine in the crock pot on low for 6-8 hours."
Recipe by: jackpettus

Ingredients:

• 2 pounds lean ground beef
• 4 (15 ounce) cans mixed vegetables
• 4 (16 ounce) cans diced tomatoes
• 1 onion, chopped
• ground black pepper to taste
• salt to taste

Preparation Instructions:

• In a large soup pot, cook ground meat over medium heat until browned. Drain grease from the pot.
• Add chopped onion, mixed vegetables, and tomatoes. Give it a stir. Reduce heat, and simmer for about 3 to 4 hours. Season to taste with salt and pepper.

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Dinner Recipe: Absolutely Ultimate Potato Soup
Servings: 8
allrecipes ~ Step by Step
"I have made this creamy potato soup for many people over the years," says recipe creator KARENA. "Simply delicious topped with crumbled bacon, green onions, or shredded Cheddar cheese. I generally serve this soup as a special treat on a cold winter day!"
Recipe by: Karena

Ingredients:

• 1 pound bacon, chopped
• 2 stalks celery, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 8 potatoes, peeled and cubed
• 4 cups chicken stock, or enough to cover potatoes
• 3 tablespoons butter
• ¼ cup all-purpose flour
• 1 cup heavy cream
• 1 teaspoon dried tarragon
• 3 teaspoons chopped fresh cilantro
• salt and freshly ground black pepper to taste
  
  Preparation Instructions:
  
• Gather all ingredients.
• Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Drain bacon pieces on paper towels. Drain off all but 1/4 cup of the bacon grease.
• Cook celery and onion in the reserved bacon drippings until onion is soft and translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes.
• Add cubed potatoes, and toss to coat. Sauté for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender, 15 to 20 minutes.
• Meanwhile, melt butter in a separate skillet over medium heat. Whisk in flour. Cook, stirring constantly, 1 to 2 minutes. Whisk in heavy cream, tarragon, and cilantro.
• Bring cream mixture to a boil, and cook, stirring constantly, until thickened, about 5 minutes. Add cream mixture to the potato mixture; stir to combine.
• Transfer about 1/2 of the soup to a blender and purée. Return to the Dutch oven. Adjust seasonings to taste.
• Serve hot and enjoy!

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Dinner Recipe: Sausage & Sauerkraut
Servings: 5
allrecipes ~ Step by Step
This sauerkraut and sausage recipe is from a sweet old German lady I used to attend church with. Allow for plenty of time to prepare and cook this dish. It is definitely worth the time and effort! Serve with hot German potato salad and red cabbage.
Recipe by: Doemark

Ingredients:

• 2 pounds sauerkraut, rinsed and drained
• 1 tablespoon caraway seeds (Optional)
• ¼ cup brown sugar
• 1 apple, diced
• cooking spray
• ½ pound bacon, cut into 1-inch pieces
• 1 large onion, chopped
• 1 ½ pounds kielbasa sausage, cut into 1-inch thick slices

Preparation Instructions:

• Gather the ingredients.
• Place sauerkraut, caraway seeds, brown sugar, and apple into a large saucepan over medium-low heat, and bring to a simmer. Reduce heat to low, and cook for 2 hours, stirring occasionally.
• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish. Place bacon and onion into a skillet over medium heat, and cook until bacon is almost crisp and onion is beginning to brown, about 10 minutes. Stir the bacon mixture into the sauerkraut.
• Brown kielbasa sausage in remaining bacon grease in the same skillet until sausage begins to brown, 10 to 15 minutes; stir into the sauerkraut mixture.
• Spoon the sauerkraut and sausage mixture into the prepared baking dish. Bake in the preheated oven until bubbling, about 1 hour.

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Dinner Recipe: Chicken Noodle Soup
Servings: 6-8
Taste of Home ~ Step by Step
Chicken noodle soup is one of the world’s most beloved comfort foods for good reason. Chunks of juicy chicken mingle with carrots, celery, and tender egg noodles in a deep, savory broth for a soup that will transport you right back to Grandma’s table.
Recipe by: Taylor Ann Spencer

Ingredients:

• 2 Tbsp. vegetable oil
• 4 tsp. kosher salt, divided
• 2 lb. bone-in, skin-on chicken pieces, preferably a mix of chicken thighs and breasts
• 8 cups low-sodium chicken stock
• 4 cupscold water
• 2 thyme sprigs
• 1 bay leaf
• 1 small yellow onion, coarsely chopped (about 1 1/4 c.)
• 2 celery ribs, sliced 1/8" thick (about 1 1/4 cups)
• 1 large carrot, peeled, halved lengthwise, sliced 1/8" thick (about 1 cup)
• 6 oz. wide egg noodles
• 1 tsp. freshly ground black pepper
• 1/4 cup finely chopped fresh parsley

Preparation Instructions:

• In a large, deep pot over medium-high heat, heat oil. Season chicken on all sides with 2 tsp. salt, then add to pot skin side down. Cook, undisturbed, until golden brown on one side, about 5 minutes. Turn and cook until golden brown on the other side, about 5 minutes more.
• Add stock, water, thyme, and bay leaf. Bring to a bare simmer over medium-high heat. Reduce heat to medium-low and simmer until an instant-read thermometer inserted into thickest part of breast registers 165°, 20 to 30 minutes.
• Transfer chicken breasts to a cutting board. Continue to cook dark meat about 40 minutes more. Transfer dark meat to cutting board and let cool at least 10 minutes. Remove skin and bones and discard. Shred chicken into bite-sized pieces.
• Meanwhile, discard thyme and bay leaf. Add onion, celery, and carrot and cook over medium-low heat, adjusting heat as needed to maintain a bare simmer and stirring occasionally, until just barely tender, about 5 minutes. Add egg noodles and cook, stirring occasionally, until just al dente, about 5 minutes more.
• Stir in chicken and pepper; season with remaining 2 tsp. salt, as needed.
• Divide soup among bowls. Top with parsley and more pepper.
• Make Ahead: Soup (without noodles) can be made 5 days ahead. Store in an airtight container and refrigerate. To serve, bring soup to a simmer in a large pot, add noodles, and simmer until noodles are al dente, about 5 minutes.

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Dinner Recipe: Corned Beef & Cabbage
Servings: 10
Taste of Home ~ Step by Step
It may be the most famous dish to eat on St. Patrick's Day, but this Irish-American corned beef recipe is a favorite at our table all year long. This is how to make corned beef and cabbage.
Recipe by: Evelyn Kenney ~ Trenton, New Jersey

Ingredients:

• 1 corned beef brisket (about 4 pounds) with spice packet
• 2 tablespoons brown sugar
• 2 bay leaves
• 3-1/2 pounds small potatoes (10-15), peeled
• 8 medium carrots, halved crosswise
• 1 medium head cabbage, cut into wedges

horseradish sauce (optional):

• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon cider vinegar
• 1/4 cup peeled freshly grated horseradish

mustard sauce (optional):

• 1 cup sour cream
• 2 tablespoons Dijon mustard
• 1/4 teaspoon sugar

Preparation Instructions:

• Place brisket, contents of seasoning packet, brown sugar and bay leaves in a large Dutch oven or stockpot; cover with water. Bring to a boil. Reduce heat; simmer, covered, 2 hours.
• Add potatoes and carrots; return to a boil. Reduce heat; simmer, covered, just until beef and vegetables are tender, 30-40 minutes. (If pot is full, remove potatoes and carrots before adding cabbage; reheat before serving.)
• Add cabbage to pot; return to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 15 minutes. Remove vegetables and corned beef; keep warm.
• If desired, for horseradish sauce, strain and reserve 1-1/2 cups cooking juices; skim fat from reserved juices. Discard remaining juices. In a small saucepan, melt butter over medium heat; stir in flour until smooth. Gradually whisk in 1 cup reserved juices. Stir in sugar, vinegar and horseradish; bring to a boil, stirring constantly. Cook and stir until thickened. If desired, thin with additional juices and season to taste with additional sugar, vinegar or horseradish. If desired, whisk mustard sauce ingredients until blended.
• Cut beef across the grain into slices. Serve with vegetables and sauce.

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Dinner Recipe: Tyme Basil Posk Roast
Servings: 8
Taste of Home ~ Step by Step
Dad’s favorite roast pork was rubbed with cinnamon, thyme, basil and lemon. He loved thick slices and wanted only a salad to finish off the meal.
Recipe by: Lorraine Caland ~ Shuniah, Ontario

Ingredients:

• 1 tablespoon all-purpose flour
• 2 teaspoons dried basil
• 2 teaspoons dried thyme
• 2 teaspoons ground cinnamon
• 1-1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 boneless pork loin roast (3 to 4 pounds)
• 2 tablespoons canola oil
• 1 medium apple, cut into wedges
• 1 medium onion, cut into wedges
• 1 medium lemon, cut into wedges
• 1 fresh rosemary sprig

Preparation Instructions:

• Preheat oven to 325°. In a small bowl, mix flour, basil, thyme, cinnamon, salt and pepper; rub over pork.
• In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Place roast in a shallow roasting pan, fat side up. Arrange apple and onion around roast. Squeeze lemon juice from 1 wedge over pork; add lemon wedges to pan. Place rosemary over pork.
• Roast 1 to 1-1/2 hours or until a thermometer reads 145°. Remove roast, onion and apple to a serving platter; tent with foil. Let stand 15 minutes before slicing.

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Dinner Recipe: Chicken Alfredo Lasagna
Servings: 12
Taste of Home ~ Step by Step
My family was growing tired of traditional red sauce lasagna, so I created this fun twist using a creamy homemade Alfredo sauce. Store-bought rotisserie chicken keeps prep simple and fast.
Recipe by: Caitlin MacNeilly ~ Uncasville, Connecticut

Ingredients:

• 4 ounces thinly sliced pancetta, cut into strips
• 3 ounces thinly sliced prosciutto or deli ham, cut into strips
• 3 cups shredded rotisserie chicken
• 5 tablespoons unsalted butter, cubed
• 1/4 cup all-purpose flour
• 4 cups whole milk
• 2 cups shredded Asiago cheese, divided
• 2 tablespoons minced fresh parsley, divided
• 1/4 teaspoon coarsely ground pepper
• Pinch ground nutmeg
• 9 no-cook lasagna noodles
• 1-1/2 cups shredded part-skim mozzarella cheese
• 1-1/2 cups shredded Parmesan cheese

Preparation Instructions:

• In a large skillet, cook pancetta and prosciutto over medium heat until browned. Drain on paper towels. Transfer to a large bowl; add chicken and toss to combine.
• For sauce, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in 1/2 cup Asiago cheese, 1 tablespoon parsley and seasonings.
• Preheat oven to 375°. Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, a third of the remaining sauce, a third of the meat mixture, and 1/2 cup each Asiago, mozzarella and Parmesan cheeses. Repeat layers twice.
• Bake, covered, 30 minutes. Uncover; bake 15 minutes longer or until bubbly. Sprinkle with remaining 1 tablespoon parsley. Let stand 10 minutes before serving.

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Dinner Recipe: Mushroom and Swiss Burger
Servings: 6
allrecipes ~ Step by Step
These skillet burgers are perfect cold weather food. Heaping with mushrooms and the wonderful flavor of Swiss cheese, these burgers really deliver. This recipe is sure to become a family favorite.
Recipe by: Mrs. James Bowles ~ Ironton, Ohio

Ingredients:

• 1-1/2 pounds ground beef
• 1 pound sliced fresh mushrooms
• 1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
• 1 cup water
• 6 slices Swiss cheese
• 6 hamburger buns, split

Preparation Instructions:

• Shape beef into six 1/2-in.-thick patties. In a large nonstick skillet, cook burgers over medium heat until a thermometer reads 160°, 5-7 minutes on each side. Remove to paper towels to drain. Discard drippings, reserving 2 tablespoons in pan. Add mushrooms; cook and stir until tender, 4-6 minutes.
• Add soup and water to skillet, stir to combine. Return patties to the skillet and bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Top each patty with a slice of cheese. Remove from the heat; cover and let stand until cheese is melted. Serve on buns topped with mushrooms.

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Dinner Recipe: Super Easy Chicken and Dumplings
Servings: 8
allrecipes ~ Step by Step
This recipe for easy chicken and dumplings could not be more simple and it tastes great too! You can mix in some dried herbs or sprinkle a bit of garlic or onion powder onto the biscuit dough to give the dumplings extra flavor.
Recipe by: ALLIE101

Ingredients:

• 2 (10.5 ounce) cans condensed cream of chicken soup
• 3 (14 ounce) cans chicken broth
• 3 cups shredded cooked chicken meat
• 2 (10 ounce) cans refrigerated biscuit dough

Preparation Instructions:

• Gather all ingredients.
• Stir condensed soup, chicken broth, and shredded chicken together in a large saucepan over medium-high heat until it begins to simmer. condensed soup, chicken broth and shredded chicken combined in a large saucepan
• Cut each biscuit into quarters, and gently stir into the simmering soup. biscuits cut into quarters and stirred into the simmering soup
• Reduce heat to medium-low, cover, and simmer until biscuits are no longer doughy in the center, 10 to 15 minutes. soup simmered until biscuits are no longer doughy
• Serve and enjoy!
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Dinner Recipe: Simple Hamburger Stroganoff
Servings: 6
allrecipes ~ Step by Step
I created this beef stroganoff recipe with hamburger because I love the taste of a good stroganoff, but I don't like the expense of beef tips, steak, or roast beef, nor do I like all the time it takes to make them. My version is creamy and tastes great.
Recipe by: Jessica

Ingredients:

• 1 (16 ounce) package egg noodles
• 1 pound lean ground beef
• 1 (8 ounce) package cream cheese, cut into pieces
• 1 (6 ounce) can chopped mushrooms, with liquid
• 1 (.75 ounce) packet dry brown gravy mix
• 2 (10.5 ounce) cans condensed cream of mushroom soup
• 1 (8 ounce) container sour cream
• ½ cup milk

Preparation Instructions:

• Gather the ingredients.
• Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
• Meanwhile, cook ground beef in a large skillet over medium-high heat, stirring occasionally, until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Stir in cream cheese, mushrooms with liquid, and gravy mix; cook and stir over medium heat until cream cheese melts, 2 to 3 minutes. Add condensed soup, sour cream, and milk; cook, stirring occasionally, until smooth and creamy, 3 to 5 minutes.
• Drain egg noodles; stir into the beef mixture. Cook until heated through, 2 to 3 minutes.
• Serve hot and enjoy!

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Dinner Recipe: Chicken Bog
Servings: 6
allrecipes ~ Step by Step
"Chicken bog is a cross between a casserole and a stew. It's chock-full of chicken, sausage, rice, and onions, and it's great comfort food when it's cold outside," says MARBALET. "This recipe is what's called 'Lowcountry cooking,' a term used in the coastal regions of South Carolina, where chicken bog is often served in restaurants."
Recipe by: MARBALET

Ingredients:

• 6 cups water
• 1 (3 pound) whole chicken
• 1 medium onion, chopped
• 1 tablespoon salt
• ½ pound smoked sausage of your choice, sliced
• 1 cup long-grain white rice
• 2 tablespoons Italian-style seasoning or to taste
• 2 cubes chicken bouillon

Preparation Instructions:

• Gather all ingredients.Bring water, chicken, onion, and salt to a boil in a large pot over medium heat. Reduce the heat, cover, and simmer until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read at least 165 degrees F (74 degrees C).
• Transfer chicken to a cutting board to cool for 10 to 15 minutes.
• Skim and discard fat from cooking liquid. Measure 3 ½ cups of cooking liquid and pour into a 6-quart saucepan. Discard remaining cooking liquid.
• Remove and discard chicken skin and bones. Chop meat into bite-sized pieces.
• Add chicken to the cooking liquid in the saucepan. Add sausage, rice, Italian seasoning, and bouillon. Set over medium-low heat and cook for 30 minutes. Reduce the heat to low, cover, and cook, stirring often, until thickened to desired consistency, 10 to 20 more minutes.

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Dinner Recipe: Leek Potato Pancakes
Servings: 6
Taste of Home ~ Step by Step
I received this recipe from my great-grandmother. She brought this over from England, where they enjoyed leeks immensely during the fall and winter.
Recipe by: Suzanne Kesel ~ Cohocton, New York

Ingredients:

• 1/2 pound russet potatoes, peeled and quartered (about 1 large)
• 2 pounds medium leeks (white portion only), thinly sliced
• 4 large eggs, lightly beaten
• 1/2 cup dry bread crumbs
• 1/3 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup canola oil, divided
• Optional: Sour cream, apple sauce and chopped chives

Preparation Instructions:

• Place potato quarters in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender, adding leeks during the last 3 minutes. Drain.
• Transfer potatoes and leeks to a large bowl; mash with eggs, bread crumbs, cheese, salt and pepper. Cover and refrigerate for 1 hour.
• Heat 1 tablespoon oil in a large cast-iron or other heavy skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain pancakes on paper towels. If desired, serve with sour cream and apple sauce, and top with chopped chives.
• Serve and enjoy!

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Dinner Recipe: Winter Solstice Roasted Turkey with Herbs
Servings: 8-10
Simply Family Recipes ~ Step by Step
Basking in the warmth of the holiday season, this Winter Solstice Roasted Turkey with Herbs is a centerpiece that promises to dazzle your guests with its golden crisp skin and succulent, herb-infused flesh. A harmonious blend of aromatic herbs and slow roasting transforms the humble turkey into a festive masterpiece.

Unveiling a turkey that’s moist and tender with a herbaceous aroma, this dish pairs beautifully with a cranberry-orange relish or a classic gravy. The crispy skin gives way to juicy meat, making each bite a celebration of winter flavors.
Recipe by: Simply Family Recipes

Ingredients:

• 1 whole turkey (12-14 lbs), thawed if frozen
• 1/2 cup unsalted butter, softened to room temperature
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 2 tbsp fresh sage, finely chopped
• 1 tbsp kosher salt
• 1 tsp freshly ground black pepper
• 1 large orange, quartered
• 1 head of garlic, halved crosswise
• 2 cups low-sodium chicken stock

Preparation Instructions:

• Preheat your oven to 325°F (163°C) and position the rack in the lower third of the oven to ensure even cooking.
• In a small bowl, mix the softened butter with rosemary, thyme, sage, salt, and pepper until well combined. Tip: Letting the butter soften naturally ensures a smoother herb blend.
• Pat the turkey dry inside and out with paper towels. This step is crucial for achieving that perfectly crispy skin.
• Gently loosen the skin over the turkey breast and thighs with your fingers, then spread half of the herb butter underneath the skin directly onto the meat.
• Rub the remaining herb butter all over the outside of the turkey. Tip: Massaging the butter under and over the skin locks in moisture and flavor.
• Stuff the turkey cavity with the quartered orange and halved garlic head for an aromatic depth that permeates the meat.
• Place the turkey on a rack in a roasting pan, breast side up, and pour the chicken stock into the bottom of the pan to keep the meat moist during roasting.
• Roast the turkey in the preheated oven for about 3 to 3 1/2 hours, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C). Tip: Basting every hour with pan juices ensures a golden, flavorful crust.
• Once done, remove the turkey from the oven and let it rest for at least 20 minutes before carving to allow the juices to redistribute.

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Dinner Recipe: Roasted Rack of Lamb
Servings: 8
Food Network ~ Step by Step
Seasoning is key for a perfect piece of lamb: Michael Symon loves to use fresh rosemary, salt and just a pinch of sugar.
Recipe by: Michael Symon

Ingredients:

• Grated zest of 2 lemons
• 2 tablespoons chopped fresh rosemary
• 1/4 cup kosher salt
• Pinch of sugar
• 2 8-bone racks of lamb, chine bone removed, frenched
• 1/4 cup canola oil

Preparation Instructions:

• Mix together the lemon zest, rosemary, salt and sugar. Season the racks on all sides with this mixture, cover and put in the refrigerator overnight. This acts like a quick cure, which will add flavor to the lamb when it is cooked.
• Preheat the oven to 300 degrees F.
• Put a large saute pan over medium heat and add the oil. Put one of the seasoned racks in the pan fat-side down and sear until golden brown, 3 to 5 minutes. Flip the rack and sear the other side for a few minutes. Remove to a rimmed baking sheet fat-side up, and repeat the browning process with the other rack.
• Put the baking sheet with both racks on it in the oven and roast until the meat registers 120 degrees F to 125 degrees F in the center, 20 to 25 minutes. Let rest for 5 minutes before cutting into chops and serving.

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Dinner Recipe: Lemony Shrimp Scampi Pasta
Servings: 4
Food Network ~ Step by Step
Bright, zesty and full of garlicky goodness, this lemony shrimp scampi pasta is a festive twist on a classic that’s perfect for elevating your Christmas dinner spread.
Recipe by: Melissa d'Arabian

Ingredients:

• 6 garlic cloves, pressed or grated
• 2 lemons, zested and juiced
• 5 tablespoons olive oil
• 1 teaspoon red pepper flakes
• Kosher salt and freshly ground black pepper
• 3/4 pound medium shrimp (21 to 25), peeled, deveined and butterflied (reserve shells)
• 1/4 onion
• 3/4 pound thin linguini
• 2 tablespoons butter
• 1 small bunch parsley, leaves chopped

Preparation Instructions:

• In a bowl, combine the garlic, zest and juice of 1 lemon, olive oil, red pepper flakes, salt and pepper, to taste, and the shrimp. Set aside.
• Meanwhile make a quick shrimp stock: In a small pot, over medium heat, add the shrimp shells and onion. Cover with water and bring to a boil. Reduce the heat and simmer for 20 minutes. Strain into a bowl and discard the shells and the onion.
• Bring a large pot of water to a boil over high heat and add a generous amount of salt. Add the linguini and cook until just tender, 2 minutes less than instructed on the package. Drain and reserve 1/2 cup of cooking water.
• Heat a skillet over high heat. Add the shrimp and cook until they turn pink and start to caramelize, about 3 minutes. Remove the shrimp from the pan to a plate and add the remaining marinade. Let cook a few minutes then add about 1 cup of shrimp stock and about 1/2 cup pasta water. Continue to cook until sauce reduces by half. Add the zest and juice of the remaining lemon, the butter and the parsley and stir to combine. Adjust seasoning with salt and pepper, to taste. Add in the shrimp and pasta and toss to combine with the sauce. Turn out into a serving bowl and serve immediately.

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Dinner Recipe: Red Wine-Braised Brisket Roulade
Servings: 6-8
Food Network ~ Step by Step
You'll need one bottle of dry red wine, some brandy, tomato puree, and veal demi-glace to make this mouth-watering mulled-wine-esque roulade.
Recipe by: Food Network Kitchen

Ingredients:

• 1 8-ounce bag pearl onions
• 5 thyme sprigs
• 2 bay leaves
• 1 tablespoon juniper berries
• 1 4-pound flat-cut brisket, trimmed
• Kosher salt and freshly ground pepper
• 3 medium carrots, halved crosswise and quartered lengthwise
• 3 medium parsnips, halved crosswise and quartered lengthwise
• 2 to 3 tablespoons extra-virgin olive oil
• 5 cloves garlic, smashed
• 1 large shallot, sliced
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 1 750-ml bottle dry red wine
• 1/4 cup brandy
• 7 ounces fresh veal demi-glace (such as D'Artagnan)
• 2 tablespoons unsalted butter
• 1/4 cup chopped fresh parsley, plus more for topping

Preparation Instructions:

• Trim the pearl onions and cut a slit up the sides from root to tip. Transfer to a bowl and cover with hot water; let sit 30 minutes to soften, then drain and peel; set aside.
• Meanwhile, wrap the thyme, bay leaves and juniper berries in a square of cheesecloth and tie closed; set aside.
• Butterfly the brisket: With your knife parallel to the cutting board, slice the brisket in half horizontally almost all the way through, leaving one side attached; open like a book. (If the brisket is triangular, cut from the pointed side toward the wider side.) Pound with the flat side of a meat mallet until about 3/4 inch thick, if needed.
• Season the brisket with salt and pepper and arrange with the wider of the two short sides in front of you. Arrange the carrots and parsnips horizontally across the brisket, close to the side in front of you. Starting from this side, roll the brisket over the vegetables to make a tight log and set seam-side down. Tie in 2-inch intervals using kitchen twine, then tie across the length, tucking in the ends. Season with salt and pepper.
• Preheat the oven to 250 degrees F. Heat 2 tablespoons olive oil in a large Dutch oven over high heat. Add the brisket and cook, turning, until browned all over, 12 to 15 minutes. Remove to a plate.
• Reduce the heat to medium. Add the remaining 1 tablespoon olive oil if the pot looks dry, then add the garlic, shallot and tomato paste and cook, stirring, until golden, about 1 minute. Sprinkle in the flour and cook, stirring constantly, until golden, about 1 minute. Add the wine, brandy, pearl onions and cheesecloth bundle and bring to a boil. Whisk in the demi-glace and 1 cup water and return to a boil.
• Nestle the brisket in the liquid and return to a boil. Cover and transfer to the oven. Bake, turning halfway through, until the brisket is tender and a thermometer inserted into the center registers 190 degrees F to 200 degrees F, about 4 hours. Remove from the oven, uncover and turn the brisket. Let rest in the sauce at least 30 minutes.
• Transfer the brisket to a cutting board. Discard the cheesecloth bundle. Skim the fat off the top of the sauce and cook over high heat until thick and glossy, 15 to 20 minutes. Remove from the heat and whisk in the butter, then stir in the parsley.
• Remove the twine from the brisket and cut into 1-inch-thick slices. Transfer the sauce and brisket to a platter; top with more parsley.

Cook’s Note:
Veal demi-glace is a thick stock that gives this sauce its rich flavor. It's sold refrigerated at butcher shops and specialty stores. If you can't find it, use 2 cups beef stock and omit the water in step 6.

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Dinner Recipe: Crispy-Skinned Chicken a l'Orange
Servings: 4
Food Network ~ Step by Step
Melissa d’Arabian’s Crispy-Skinned Chicken à l’Orange brings French flair to your table with golden chicken in a sweet, citrusy orange sauce perfect for a festive New Year’s meal.
Recipe by: Melissa d'Arabian

Ingredients:

• Kosher salt and freshly ground black pepper
• 3 skin-on bone-in chicken breast halves
• 1 tablespoon vegetable oil
• 1/2 cup frozen orange juice concentrate
• 4 tablespoons honey

Preparation Instructions:

• Preheat the oven to 375 degrees F.
• Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes.
• Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat.
• Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve.

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Dinner Recipe: Fruit–Stuffed Pork Rib Roast
Servings: 6-8
Food Network ~ Step by Step
This sweet and savory stuffed pork rib roast will be the showpiece of your holiday meal at the fraction of the cost of a beef rib roast. To make it easy to slice into individual portions after roasting, make sure to ask the butcher to remove the backbone and have them French the rib bones for a neater presentation. Once you’ve carved the roast, don’t let those bones go to waste! We pop them back into the oven to crisp up for a little added treat.
Recipe by: Food Network

Ingredients:

• 1 6-bone pork rib roast, bones frenched, backbone removed (about 4 pounds)
• 2 tablespoons unsalted butter
• 2 ounces sliced prosciutto, chopped
• 2 shallots, finely chopped
• 1/2 cup chopped dried figs
• 1/2 cup chopped dried apricots
• 2 tablespoons chopped fresh thyme
• Kosher salt and freshly ground pepper
• 3 cups low-sodium chicken broth
• 1/2 cup chopped fresh parsley
• 1/4 cup breadcrumbs
• 1 teaspoon paprika
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons all-purpose flour
• 1/2 cup dry white wine
  
  Preparation Instructions:
  
• Remove the pork from the refrigerator 1 hour before roasting. Preheat the oven to 350 degrees F. Melt the butter in a medium skillet over medium heat. Add the prosciutto and cook, stirring, until the edges begin to crisp, 2 to 3 minutes. Add the shallots and cook until softened, about 2 minutes. Add the dried figs and apricots, 2 teaspoons thyme, 1/2 teaspoon salt and a few grinds of pepper. Stir, then add 1 cup broth. Bring to a simmer and cook until most of the broth is absorbed, 4 to 5 minutes. Stir in the parsley and breadcrumbs; set aside to cool.
• Place the roast on a cutting board, bones pointing up. Holding a sharp knife at a 45-degree angle, begin to carve the meat from the bone, stopping within 3/4 inch of the bottom so the bones are still attached to the rest of the roast. Rotate your knife so it’s parallel to the cutting board and continue to cut into the roast to butterfly it, keeping a uniform 3/4-inch thickness and stopping short of cutting through to the other side. Open up the roast like a book and season the cut side with 1 teaspoon salt and a few grinds of pepper.
• Spread the fig mixture evenly over the meat, leaving a 1-inch border on the top and bottom. Roll up the roast, enclosing the filling. Use twine to tie the roast closed, tying between each bone (5 ties total). Season the outside with 1 tablespoon thyme, the paprika, 1 teaspoon salt and a few grinds of pepper.
• Heat the olive oil in a large ovenproof skillet over medium heat. Add the roast, fat-side down, and brown, about 3 minutes. Transfer the skillet to the oven and roast 30 minutes. Turn the roast fat-side up and roast until a thermometer inserted into the center registers 140 degrees F, 40 to 50 minutes. Transfer to a clean cutting board and let rest 10 minutes. Reserve the skillet. Increase the oven temperature to 450 degrees F.
• Remove the twine from the roast. Cut off the bones in one piece and transfer to a baking sheet, cut-side up. Roast until browned and crisp, 5 to 7 minutes. Let the roast rest 10 more minutes.
• Meanwhile, set the skillet with the pan drippings over medium heat and add the remaining 1 teaspoon thyme. Once the juices begin to bubble, sprinkle in the flour and whisk until smooth. Add the wine, bring to a boil and cook until thickened, 1 to 2 minutes. Whisk in the remaining 2 cups broth, bring to a simmer and cook until slightly thickened, about 5 minutes.
• Carve the roast into 8 slices and separate the bones into individual ribs. Serve with the pan sauce.

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Dinner Recipe: Citrus-Brined Roast Turkey
Servings: 8-10
The Pioneer Woman ~ Step by Step
You started the holiday season with turkey, so why not end it with one? This citrus-brined bird is a great option.

This bird has a flavorful citrus brine that'll make your Thanksgiving meal even more memorable! Note: Add on a 24-hour brining period to the total time.
Recipe by: Ree Drummond

Ingredients:

For the Brine:

• 5 bay leaves
• 5 garlic cloves, minced
• Peel of 3 oranges, plus 1 orange, cut into wedges
• 1 lemon, cut into wedges
• 1 lime, cut into wedges
• 3 cups apple juice or apple cider
• 2 cups packed dark brown sugar
• 1 1/2 cups kosher salt
• 3 Tbsp. peppercorns

For the Turkey:

• 1 12- to 14-pound turkey (save the giblets and neck for the gravy)
• 1 orange
• 1 stick salted butter, softened
• 1 Tbsp. fresh thyme leaves, plus 4 to 5 sprigs
• 1 tsp. kosher salt
• 1 tsp. black pepper
• 3 cups low-sodium chicken broth
• 1 cup dry white wine

Preparation Instructions:

• Combine all the brine ingredients in a large pot with 2 gallons cold water. Stir until the sugar and salt dissolve. Bring to a boil, then turn off the heat and cover. Let cool completely.
• Pour the cooled brine into a large brining bag or pot. Add the turkey and refrigerate for 16 to 24 hours.
• When ready to roast, remove the turkey from the brine. Submerge the turkey in a pot of fresh cold water. Allow to sit in the clean water for 15 minutes to remove the excess salt.
• Preheat the oven to 275 ̊. Remove the turkey from the water, pat dry and place breast-side up on a roasting rack set in a large roasting pan. Using a vegetable peeler, shave off thick pieces of orange peel and slice them very thin (reserve the orange). Combine with the butter, thyme leaves, salt and pepper in a bowl. Smear the butter mixture all over the skin and in the crevices so that the turkey is totally covered. Slice the reserved orange into wedges and place in the cavity of the turkey along with the thyme sprigs. Cross the legs and tie them together with kitchen twine. Pour the chicken broth and wine into the bottom of the pan. Cover the whole pan with heavy- duty foil, tucking it underneath the pan. Roast for 10 minutes per pound (so, for a 12-pound turkey, about 2 hours).
• After the first stage of cooking, remove the turkey from the oven and discard the foil (the turkey will still be pale). Insert a meat thermometer into the thigh, increase the oven temperature to 350 ̊ and return the turkey to the oven. Continue roasting, basting the turkey every 30 minutes, until the thermometer reads 165 ̊ to 168 ̊, 2 to 2 1/2 more hours. Remove from the oven and cover loosely with clean foil. Let rest for 30 minutes before carving. Save the drippings for gravy.

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Dinner Recipe: Farmer Cheese Dumplings
Servings: 6
allrecipes ~ Step by Step
I'm going to show you the simplest, easiest dumpling recipe I know. Just so everyone is clear — I'm talking about American-style dumplings. This technique will work no matter what liquid you're going to simmer the dumplings on top of — gravy, soup, stew, whatever you like.
Recipe by: John Mitzewich

Ingredients:
Gravy:

• 3 tablespoons unsalted butter
• ½ pound skinless, boneless chicken thighs, cubed
• 1 yellow onion, diced
• ⅓ cup flour
• salt and freshly ground black pepper to taste
• 1 pinch cayenne pepper
• 6 cups chicken broth
• 2 celery, diced
• 1 large carrot, diced
• ½ teaspoon fresh thyme leaves (Optional)
• 2 tablespoons sliced green onions

Dumplings:

• ½ cup farmer's cheese
• 1 large egg
• 1 ¼ teaspoons minced fresh rosemary
• ½ teaspoon kosher salt, or to taste
• 1 pinch freshly ground black pepper
• ⅓ cup self-rising flour
• 1 pinch cayenne pepper

Preparation Instructions:
Gather the ingredients.
• Melt butter in a high saucepan with a lid over medium-high heat. Add chicken thighs and cook, stirring, until lightly browned, about 5 minutes. Add onion and cook, stirring, until soft and translucent, about 5 minutes. Season with salt, pepper, and cayenne. Mix in flour and stir until flour is well mixed in, making a roux, 2 to 3 minutes. You can add more flour if you want a thicker stew.
• Pour in chicken broth and scrape up browned bits from the bottom. Add carrots and celery and bring gravy to a simmer. Lower heat to medium-low and maintain a steady simmer. Add thyme leaves and simmer until gravy is slightly reduced and has thickened, about 45 minutes.
• Meanwhile, make the dumplings: Combine farmer's cheese, egg, rosemary, salt, and pepper in a bowl. Mix with a spoon until smooth. Add self-rising flour and mix until a very stiff batter forms.
• Raise heat to medium and bring gravy back to a steady simmer. Add green onions.
• Remove 1 heaping tablespoon dumpling batter at a time. Shape with the use of a second tablespoon into oval dumplings and carefully drop into the simmering liquid. You should get a total of 6 dumplings out of this recipe. Dust with cayenne pepper, cover, and reduce heat to medium-low.
• Simmer and steam dumplings until they are puffed up and cooked through without stirring or peaking, about 15 minutes. Taste and adjust seasoning with salt if necessary.
• Serve and enjoy!

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