Ingredients:

• 3 Tbsp butter
• 1/4 C minced onion
• 1.5 tsp curry pow.
• 3 Tbsp flour
• 3/4 tsp salt
• 3/4 tsp sugar
• 1/8 tsp ground ginger

Instructions:

1. do the instructions in order

Ingredients:

• 1/3 C flour
• 1/3 C butter
• 2 C chicken broth
• cooked, shredded chicken
• at least 2 C vegetables (frozen or fresh)

Instructions:

1. In a sauté pan on medium heat, melt the butter down and stir in the flower to create a roux.
2. Add the broth, and stir continuously until thickened. Add the chicken and vegetables and simmer until bubbling.
3. Serve with biscuits, toast, or on rice.

Ingredients:

• finely diced 1/2 onion
• bite sised sliced chicken breasts
• grated garlic
• grated ginger
• diced fresh tomatoes
• cilantro
• tumeric
• salt
• cumin
• corriander powder
• MDH meat masala

Instructions:

1. Fry the onions, garlic, and giger in a saute pan until translucent. Add the chicken and cook all the way through.
2. Add the spices to taste (except masala), and simmer for 20 minutes on medium-low heat.
3. Add tomatoes and meat masala to taste, and enough water to make it like a soup. Simmer till hot, serve with cilantro and rice.

Ingredients:

• 1 lb ground meat (turkey or beef)
• 24 oz can diced tomatoes
• 12 oz can kidney beans
• 12 oz can black beans
• 1/2 onion, chopped
• chili seasoning
• cumin powder
• salt + pepper
• chili powder
• worchestershire sauce

Instructions:

1. In large pot, brown the meat, then add onion. while onions are cooking add seasonings to taste.
2. Add beans and tomatoes, stir, cover, and let simmer for at least 20 minutes.
3. Serve with sour cream and cheese. I like to have cornbread as a side as well.

Ingredients:

• ground meat
• garlic
• chopped onion
• 32 oz sauce
• 16 oz cottage cheese
• 3 C mozzerella
• 2 eggs
• 1/2 C parm
• 2 tsp parsley
• 9 noodles

Instructions:

1. Oven at 350
2. Brown meat, garlic, and onions. add sauce and simmer.
3. Combine cottage cheese, mozz,egg, parm, parsely, salt and pepper in a bowl.
4. Layer with 3/4 C sauce, 3 noodles. Then, layer a third of the cheese, sauce, and noodles.
5. Top with rest of mozz and parm. Cover in foil and bake 50 mins.
6. Uncover for the last 10 minutes, and let rest for ten mins before serving.

Ingredients:

• 1.5 C water
• 1/3 C rice vinegar
• 1/4 C lemon juice
• 2.5 Tbsp soy sauce
• 2 Tbsp orange juice
• 1 C brown sugar
• 2 Tbsp green onion
• 1 Tbsp orange zest
• 1/2 tsp grated ginger
• 1/2 tsp grated garlic
• 1/4 tsp red pepper flakes
• 3 Tbsp cornstarch
• 2 Tbsp water
• 1 C flour
• bite sized chicken breasts
• 1/4 tsp salt and pepper
• 3 Tbsp oil

Instructions:

1. In a saute pan, combine water-orange juice to a boil on medium high heat.
2. Next, stir in brown sugar-red pepper flakes and allow sauce to come to a boil.
3. Remove pan from heat, and allow to cool for 10-15 minutes
4. Marinate chicken in a gallon zip-lock bag with a cup of the sauce for two hours.
5. In a seperate bag, Mix together flour, salt, and pepper. Put the marinated chicken in and shake to coat.
6. Heat oil in a skillet, and pan fry the chicken and allow to dry on a paper towel lined plate.
7. Wipe out the skillet, and heat the rest of the sauce till it comes to a boil.
8. In a small bowl, mix together the cornstarch and water till smooth. Then, pour into the sauce and stir until thick.
9. Add the chicken to the sauce and serve over rice.

Ingredients:

• 1 lb ground meat
• chopped celery
• chopped onions
• macaroni noodles
• canned stewed tomatoes
• s+p, garlic pow, dried basil to taste
• velveda

Instructions:

1. Brown meat in pan, drain. Cook onion and celery until soft.
2. Add tomatoes and simmer with seasonings.
3. Pour over noodles in a casserole pan, top with slices of velveda cheese.
4. Bake or microwave until cheese melts.

Ingredients:

• 1 box of pasta
• 1 Tbsp oil
• 1/2 diced onion
• basil
• italian seasoning
• red pepper flakes
• salt and pepper
• zest and juice of 1 lemon
• sundried tomato pesto
• 1 C heavy cream
• 2 C spinach
• 1/2 C parmesan cheese
• mozzarella cheese

Instructions:

1. Heat oil in a saute pan and cook the onion.
2. Add seasonings, lemon zest and juice, and sundried tomato paste. Mix.
3. Add heavy cream, mix, and bring to a boil.
4. Add spinach, wilt, then add parmesean cheese.
5. Stir in cooked pasta, and serve topped with mozzerella cheese.

Ingredients:

• 1/2 onion, diced
• 2 celery diced
• 1 bell pepper diced
• egg noodles
• cream of mushroom soup
• pamentos
• 1 can tuna in water
• cheese
• salt and pepper

Instructions:

1. Pan fry veggies till slightly soft.
2. Stir in the rest of the ingredients, saving he noodles for last (they are very bulky and its easier to stir them in after combining everything else)
3. Bake in the oven (or microwave) until warm and melty.