Recipes

“These Easy to Cook Tuna Casserole that I learned from my friend, all you need to make this recipe are tuna, macaroni, creamy soup, cheese and fried onions. It’s great as leftovers, too.”

Prep:15m Cook:30m Ready In 45m

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To make this Easy to Cook Tuna Casserole, You’ll need the following Ingredients:

Ingredients:

1 (5 ounces) can tuna, drained

1 (10.75 ounces) can condense cream of chicken soup

3 cups cooked macaroni

1 cup shredded Cheddar cheese

1 1/2 cups French fried onions

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a 9×13-inch baking dish, combine the macaroni, tuna, and soup. Mix well, and then top with cheese.

3. Bake at 350 degrees F (175 degrees C) for about 25 minutes, or until bubbly. Sprinkle with fried onions, and bake for another 5 minutes. Serve hot.

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“A super-rich, classic recipe (Creamy Spaghetti Carbonara) with ‘bacon and egg’. Great to serve for company. This recipe (Creamy Spaghetti Carbonara) can be served in your brunch.”

Prep:20 m Cook:20 m Ready In 40 m

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To make this Creamy Spaghetti Carbonara, You’ll need the following Ingredients:

Ingredients:

1 pound spaghetti

1 tablespoon olive oil

8 slices bacon, diced

1 tablespoon olive oil

1 onion, chopped

4 eggs

1 clove garlic, minced

1/4 cup dry white wine (optional)

1/2 cup grated Parmesan cheese

1 pinch salt and black pepper to taste

2 tablespoons chopped fresh parsley

2 tablespoons grated Parmesan cheese

Directions:

1. In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.

2. Meanwhile, in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in a reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Next, add minced garlic, and cook 1 minute more. Then add wine if desired; cook one more minute.

3. Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).

4. Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at the table.

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“My own version of Chicken Parmesan. I cook it (Chicken Parmesan) a little different than what they do in the restaurants, with less sauce and a crispier crust.”

Prep:25m Cook:20m Ready In:1h

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To make this Chicken Parmesan, You’ll need the following Ingredients:

Ingredients:

4 skinless, boneless chicken breast halves salt and freshly ground black pepper to taste

2 eggs

1 cup panko bread crumbs, or more as needed

1/2 cup grated Parmesan cheese

2 tablespoons all-purpose flour, or more if needed

1 cup olive oil for frying

1/2 cup prepared tomato sauce

1/4 cup fresh mozzarella, cut into small cubes

1/4 cup chopped fresh basil

1/2 cup grated provolone cheese

1/4 cup grated Parmesan cheese

1 tablespoon olive oil

Directions:

1. Preheat an oven to 450 degrees F (230 degrees C).

2. Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.

3. Beat eggs in a shallow bowl and set aside.

4. Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.

5. Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.

6. Dip flour-coated chicken breast in beaten eggs. Transfer breast with bread crumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.

7. Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.

8. Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.

9. Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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“A delicious chicken pot pie made from scratch with carrots, peas and celery.”

Prep:20 m Cook:50 m Ready In 1 h 10 m

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To make this Chicken Pot Pie, You’ll need the following Ingredients:

Ingredients:

1 pound skinless, boneless chicken breast halves – cubed

1 cup sliced carrots

1/2 cup sliced celery

1/3 cup butter

1 cup of frozen green peas

1/3 cup chopped onion

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon celery seed

1 3/4 cups chicken broth

2/3 cups milk

2 (9 inches) unbaked pie crusts

Directions:

1. Preheat oven to 425 degrees F (220 degrees C.)

2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges and cut away excess dough. Make several small slits in the top to allow steam to escape.

5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

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