Chicken Florentine Rice Casserole

Prep Time:
30 Min

Cook Time:
1 Hr

Ready In:
1 Hr 30 Min

Servings: 8

Ingredients

• 3 cups water
• 4 cubes chicken bouillon
• 2 cups instant brown rice
• 2 tablespoons cornstarch
• 1/4 cup olive oil
• 4 boneless, skinless chicken breast halves
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 2 teaspoons dried basil
• 1 teaspoon dried parsley
• 1 teaspoon dried marjoram
• 1 medium onion, chopped
• 2 (10 ounce) packages frozen chopped spinach, thawed and drained
• 2 cups cottage cheese
• salt and pepper to taste
• 1/2 cup Parmesan cheese
• 1/4 cup margarine

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium saucepan, boil 2 cups water and chicken bouillon. Stir in rice. Remove from heat, and set aside. In a small bowl, mix cornstarch with remaining water.
3. Heat olive oil in a medium skillet over medium heat. Place chicken in skillet with thyme, sage, basil, parsley, and marjoram. Cook until chicken is no longer pink and juices run clear. Drain and cube.
4. Stir onion into the skillet, and cook 5 minutes, or until browned and tender.
5. In a large bowl, thoroughly mix rice, cornstarch mixture, chicken, onion, spinach, and cottage cheese.
6. Transfer the mixture to a medium baking dish. Season with salt and pepper. Top with Parmesan cheese, and dot with margarine. Bake, covered, 45 minutes in the preheated oven. Remove cover, and continue baking 15 minutes, until surface is lightly browned.

Nutritional Information

Amount Per Serving Calories: 348 | Total Fat: 16.7g | Cholesterol: 43mg

Taylor's Bread (AKA Best Bread Ever!)

In a bread machine, place ingredients in this order:

1 ½ cups water

¼ cup canola oil

½ cup honey

16 ounces finely home-milled whole white wheat flour (for best results use a small kitchen scale; alternately, it’s 3 ¼ cups)

5 ounces white bread flour (1 cup)

1 ½ teaspoons salt

1 Tablespoon dry milk

2 ¾ teaspoons active dry yeast

Directions:

Prepare dough using the dough cycle of your bread machine.

Divide dough into two loaves using a scale to ensure even weights. Shape into loaves by gently curling under the outer edges of the dough, popping the yeast bubbles in the dough and creating a smooth surface on the exterior of the dough loaf. Pinch—seal the underside of the dough loaf with your fingers and place in a greased baking pan.

Cover with warm, wet paper towels and let rise for 30-45 minutes in a warm place (we turn our oven on for a few minutes to create a nice proofer) until doubled in size.

Bake at 315 degrees for 30 minutes if using dark, nonstick pans; stainless steel pans will require a higher temperature.

Allow to cool on a cooling rack for 20 minutes before eating.

TIP: Make sure to let it raise 2x if making it without a bread machine

Unbelievable Spinach Calzones

Prep Time:
1 Hr

Cook Time:
30 Min

Ready In:
1 Hr 30 Min

Servings: 8

Ingredients

• 1 (15 ounce) container ricotta cheese
• 2 eggs
• 2 tablespoons dried Italian seasoning
• 3 cups shredded mozzarella cheese
• 1 cup freshly grated Parmesan cheese
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• salt and pepper to taste
• 1 (32 ounce) package frozen white bread dough, thawed

Directions

1. Preheat the oven to 400 degrees F (200 degrees C).
2. In a large bowl, mix together the ricotta cheese, eggs, Italian seasoning, mozzarella cheese, Parmesan cheese and spinach. Set aside.
3. Divide the bread dough into 8 pieces and roll each piece out to about an 8 inch circle. Spoon about 1/2 cup of the ricotta filling onto each circle, fold over and seal the edges. Place onto a greased cookie sheet.
4. Bake for 30 minutes in the preheated oven, or until nicely browned on the tops and bottoms.

Nutritional Information

Amount Per Serving Calories: 584 | Total Fat: 20.6g | Cholesterol: 108mg

Amish Bread

Prep Time:
5 Min

Cook Time:
3 Hrs

Ready In:
4 Hrs 10 Min

Ingredients

• 2 3/4 cups bread flour
• 1/4 cup canola oil
• 1 teaspoon active dry yeast
• 1/4 cup white sugar
• 1/2 teaspoon salt
• 18 tablespoons warm water

Directions

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread cycle; press Start.
2. When the dough has raised once and second cycle of kneading begins, turn machine off. Reset by pressing Start once again. This gives the dough two full raising cycles before the final raising cycle prior to baking.

Nutritional Information

Amount Per Serving Calories: 172 | Total Fat: 5.2g | Cholesterol: 0mg

Tender 'n' Tangy Ribs

Servings: 2-3

Ingredients

• 3/4 cup vinegar
• 1/2 cup ketchup
• 2 tablespoons sugar
• 2 tablespoons Worcestershire sauce
• 1 garlic clove, minced
• 1 teaspoon ground mustard
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 pounds pork spareribs
• 1 tablespoon vegetable oil

Directions

1. Combine the first nine ingredients in a slow cooker.
2. Cut ribs into serving-size pieces; brown in a skillet in oil. Transfer to slow cooker.
3. Cover and cook on low for 4-6 hours or until tender

Cuban Midnight Sandwich

Prep Time:
20 Min

Cook Time:
5 Min

Ready In:
25 Min

Ingredients

• 1 cup mayonnaise
• 5 tablespoons Italian dressing
• 4 hoagie rolls, split lengthwise
• 4 tablespoons prepared mustard
• 1/2 pound thinly sliced deli turkey meat
• 1/2 pound thinly sliced cooked ham
• 1/2 pound thinly sliced Swiss cheese
• 1 cup dill pickle slices
• 1/2 cup olive oil

Directions

1. In a small bowl, mix together mayonnaise and Italian dressing. Spread mixture on hoagie rolls. Spread each roll with mustard. On each roll, arrange layers of turkey, ham, and cheese. Top each with dill pickle slices. Close sandwiches, and brush tops and bottoms with olive oil.
2. Heat a non-stick skillet over medium high heat. Place sandwiches in skillet. Cook sandwiches for 2 minutes, pressing down with a plate covered with aluminum foil. Flip, and cook for 2 more minutes, or until cheese is melted. Remove from heat, place on plates, and cut in half diagonally.

Nutritional Information

Amount Per Serving Calories: 1096 | Total Fat: 84.4g | Cholesterol: 127mg