recipes
Filed Under: bake,main dish,roast,chicken  

- 1 tablespoon chopped fresh parsley, for garnish
- 1 cup shredded Cheddar cheese
- 1/2 (3 ounce) can bacon bits
- 6 skinless, boneless chicken breast halves
- 1/2 cup teriyaki basting sauce
- 2 tablespoons vegetable oil
- 3 green onions, chopped
- 1/2 cup Ranch-style salad dressing

- 2 ounces dried porcini mushrooms (about 1 cup)
- 1 large onion
- 3 garlic cloves
- 1 stick (1/2 cup) unsalted butter
- 1 1/2 ounces freshly grated Parmesan (about 1/2 cup)
- 2 teaspoons Dijon mustard
- For mushroom filling
- 5 cups whole milk
- 2 1/2 teaspoons salt
- 2 large zucchini (about 1 pound)
- 3 cups water
- 6 tablespoons Sherry
- 1 1/2 teaspoons salteighteen 7- by 3 1/2-inch sheets dry no-boil lasagne (about 1 pound)
- 2 teaspoons chopped fresh thyme leaves
- 2 pounds fresh white mushrooms
- 5 tablespoons unsalted butter
- 1/2 pound freshly grated mozzarella (about 2 cups)
- 4 1/2 ounces freshly grated Parmesan (about 1 1/2 cups)
- 1/2 cup all-purpose flour
- 1/4 teaspoon freshly ground black pepperFor sauce

- 1 tablespoon cornstarch dissolved in 1 tablespoon waterPineapple-Mint Relish
- 3 tablespoons orange marmalade
- 36 (about) whole cloves 1 cup orange marmalade
- 4 orange-spice herb tea bags or black tea bags
- For ham
- 1/4 cup Dijon mustard
- 1 tablespoon Dijon mustard
- 2 cups water
- 2 tablespoons plus 1 1/2 cups waterFor sauce
- 2 cups canned low-salt chicken broth
- 1 cup orange juice
- 1 16- to 19-pound smoked fully cooked bone-in ham

- 8 tablespoons chopped fresh parsley
- 8 tablespoons chopped fresh tarragon
- 1 1/2 teaspoons ground black pepper 2 cups chopped fresh chives
- 2 16-ounce loaves French bread, crusts trimmed, bread cut crosswise into 3/4-inch-thick slices
- 10 large eggs
- 4 cups (or more) whole milk
- 2/3 cup grated Parmesan cheese
- 2 tablespoons (1/4 stick) butter
- 1 1/2 teaspoons salt
- 12 tablespoons grated Swiss cheese
- 18 ounces Brie cheese, chilled, rind trimmed, cheese cut into 1/2-inch pieces

- 1/4 cup apple cider vinegar 1 pound lean ground beef
- 1/2 cup chopped celery leaves
- 3 large onions, coarsely chopped
- 3/4 teaspoon ground black pepper 1 pound mushrooms, sliced
- 1/4 cup dry white wine
- 2 teaspoons dried oregano
- 1 1/2 teaspoons salt
- 2 large eggs
- 2 garlic cloves, minced
- 5 tablespoons olive oil
- 1 cup crushed saltine cracker crumbs
- 1 pound ground pork
- 1 tablespoon sugar
- 1 14 1/2-ounce can crushed tomatoes with added puree

- 1 17.3-ounce package frozen puff pastry (2 sheets), thawed
- 6 tablespoons minced shallots
- 4 tablespoons plus 2 teaspoons chopped fresh tarragon
- 4 3/4-inch-thick 6-ounce skinless salmon fillets
- 1 egg beaten to blend (for glaze) 1/2 cup dry white wine
- 1/2 cup (1 stick) chilled butter, diced
- 1/2 cup white wine vinegar

- About 3 tablespoons
- 1/2 teaspoon dried hot red pepper flakes
- 3/4 oz. grated Asiago or Parmesan (1/4 cup)
- 2/3 cup warm water (110–
- 115°
- F.)
- olive oil
- For dough
- 2 tablespoons olive oil
- 1 (1/4-oz.) package fast-acting yeast
- 2 tablespoons olive oil3 oz. grated mozzarella (3/4 cup)
- 1/2 teaspoon salt
- 2 tablespoons minced garlic
- Active time: 45 min. Start to finish: 2 hr.1 large eggplant (11/4 lb.)
- 1 2/3 cups all-purpose flour

- 2 cups coarse fresh bread crumbs2 to 3 tablespoons chopped chipotle chiles in adobo
- 3 cups whole milk
- 2 cups heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 tablespoon dry mustard
- 2 lb extra-sharp Cheddar (preferably white), grated
- 2 large garlic cloves, finely chopped
- 1/2 stick unsalted butter
- 1/2 cup all-purpose flour
- For bread crumbs
- 1 lb macaroni

- 1 14.75-ounce can pink salmon (with bones), drained 2 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces
- 3 tablespoons (packed) freshly grated Parmesan cheese
- 2 large eggs
- Nonstick vegetable oil spray
- 1 cup low-fat (1%) milk
- 4 ounces soft fresh goat cheese (such as Montrachet)
- 1/2 cup chopped green onions

- 1 750-ml bottle dry red wine
- 1 cup chopped celery
- 1/4 cup honey
- 1/2 cup ruby Port
- 1 1/2 tablespoons chopped fresh thyme
- 4 cups canned low-salt chicken broth
- 2 tablespoons olive oil
- 1 tablespoon all purpose flour 2 6-ounce packages baby spinach leaves
- 8 garlic cloves, chopped
- 1/2 cup red wine vinegar
- 1 cup chopped carrots
- 4 1/2 pounds beef short ribs
- 1 cup chopped onion
- 1 bay leaf 3 tablespoons butter, room temperature