Kuhn's Market - Recipes

  Ingredients: 4 ears of corn, husks removed 1 tablespoon avocado oil 1/3 cup mayonnaise 1/2 teaspoon chipotle chili powder 1/2 lime, juiced 1/2 cup Cotija or Parmesan cheese, finely grated Fresh cilantro, finely chopped Preparation: Preheat the grill to medium-high heat. Brush each ear of corn with avocado oil. Grill the corn for 15 to 20 minutes, turning the corn every few minutes, until charred on all sides. Remove the corn and let it cool. In a bowl mix the mayo, chili powder and lime juice. Once the corn has cooled you can insert a skewer into one end, pushing it towards the middle. Brush the corn all over with the mayo mixture and then roll it in grated cotija or Parmesan cheese. Sprinkle on some cilantro and enjoy.

Ingredients: 4 Pork Chops – Bone In, 1/2 inch thick 1 Tablespoon Vegetable Oil 3 Teaspoons Sea Salt 2 Teaspoons Ground Black Pepper 1 Large Onion Cut into Strips 1 Cup Water Preparation: Rub the pork chops with the salt and pepper. In a skillet, heat the oil over medium heat. Brown the pork chops on each side. Add the onions and water to the pan. Cover and reduce the heat and allow the chops to simmer for 20 minutes. Turn the chops over and add any remaining salt and pepper. Cover and allow to cook until the water evaporates. Serve the chops with the onions on top along with mashed potatoes and your favorite side dish, fresh cherries from the produce department complete a great dinner.

Ingredients: One Gerber’s Whole Roasting Chicken One Tablespoon Olive Oil One Teaspoon Salt One Teaspoon Black Pepper One Teaspoon Oregano One Teaspoon Basil One Teaspoon Paprika 1/2 Teaspoon Cayenne Pepper Preparation: Pre-heat the oven to 450 degrees F. Remove any extra fat from the chicken. Place the chicken in a small baking pan and rub with olive oil. Mix the salt, pepper, oregano, basil, paprika and cayenne pepper together and sprinkle over the chicken and inside the cavity. Roast the chicken in the oven for 20 minutes. Lower the oven to 400 degrees F and continue roasting to a minimum internal temperature of 165 degrees F, about 45 minutes more cooking time. Let it cool 10 to 15 minutes before carving. Serve with mashed potatoes or stuffing for a wonderful cold weather dinner.

Ingredients: 1 lb. Peeled & Cooked Shrimp 10oz. pkg. Frozen Spinach - Thawed 1-lb. Fettuccini or Linguini Pasta Cooked al Dente One cup 1/2 & 1/2 One cup Grated Romano Cheese One 1/4 lb. Stick Butter Salt and Pepper to Taste Preparation: In a deep skillet, place 2/3 cup of the 1/2 & 1/2 and all of the butter. Cook on low heat until the butter is melted and it begins to thicken slightly. Remove from heat, add the shrimp and spinach, toss and blend together. Add the fettuccini or linguine and toss to entirely coat the pasta with the sauce. Return to the stove on low heat. Add the remaining 1/2 & 1/2 and the grated cheese and salt and pepper, toss together briefly until the sauce has thickened. Serve immediately. Tossed greens or a Caesar Salad go well on the side. Enjoy!

Ingredients: One 3 lb. Eye of Round Beef Roast Salt & Pepper to Taste Preparation: Pre-heat the oven to 500 degrees. Season the roast with salt and pepper, then place it in a roasting pan or baking dish, fat side up. Do not cover or add water. Place the roast in the pre-heated oven and reduce the temperature to 475 degrees. Roast for 21 minutes (seven minutes per lb.) then turn the oven off and let the roast sit in the hot oven for 2 ½ hours. Do not open the oven door at all during this time. Remove the roast from the oven, the internal temperature of the roast should have reached at least 145 degrees. Carve into slices and serve with mashed potatoes and fresh broccoli from the produce department. Fresh sliced strawberries are the perfect dessert to a great dinner.

Ingredients: 6 Pieces Chicken Thighs 1/3 cup Chicken Broth Butter Salt & Pepper Favorite Wine or Cooking Sherry Preparation: Pre-heat oven to 350 degrees. Trim extra fat from the chicken, leaving some skin on. Place the chicken in a baking pan. Liberally dot the butter onto the chicken and add the chicken broth to the pan. Bake for 30 minutes at 350 degrees, then turn the chicken over add more butter and bake for 15 minutes more. Add the wine and bake for another 15 minutes, total baking time will be one hour. Serve with mashed potatoes and your favorite side dish. Fresh pineapple from the produce department completes a great meal.

Ingredients: 1 1/2 lbs. Kuhn’s Tender Beef for Stew Medium to Large Onion Slivered 1 lb. Bag Frozen Stewing Vegetables 2 Tablespoons Olive Oil Salt & Pepper to Taste One Envelope McCormick Brown Gravy Mix 3/4 cup Water or as Needed Two Tablespoons Cooking Wine Preparation: Place slivered onion in saucepan or pot with olive oil, allow to simmer over medium heat until onions are beginning to brown. Cut stewing beef into preferred bite size pieces, add to the browned onions, add gravy mix, water, salt and pepper and two tablespoons cooking wine, allow to cook about ten minutes, covered on medium heat. Add vegetables to stewing meat, stirring as you add, continue to simmer in covered pot for 20 to 25 minutes, until beef is fully cooked and vegetables are fork tender. Serve with Kuhn’s Crusty Italian bread from our bakery.

Ingredients: 2 lbs. Cod Cut into Serving Size Pieces 1/2 Bunch Parsley – Chopped Two Tablespoons Melted Butter 1/2 cup Seasoned Bread Crumbs Olive Oil Spray Salt & Pepper to Taste Preparation: Coat the bottom of a baking dish with the olive oil spray and arrange the Cod in the dish.. Melt the butter and combine it with the bread crumbs, parsley, salt and pepper, then spread the mixture over the Cod evenly. Bake in a 350 degree pre-heated oven for 25 to 30 minutes. Fish will flake easily when it’s done. Serve with a baked potato and your favorite salad from the produce department. Fresh sliced strawberries provide a perfect dessert for a wonderful dinner.

Ingredients: Two bunches fresh asparagus (approx. 1½ lbs.) Two medium size onions – slivered Two tablespoons olive oil 3/4 Cup Orzo or Pastina Pasta 1 1/4 cup crushed tomatoes 6 cups water Salt & Pepper to taste Preparation: Cut about 1 1/2 inches off the bottom of the asparagus and discard. Wash the asparagus, then cut it into pieces about 1½ inches in length then set it aside. In a saucepan or deep skillet, brown the onions in the olive oil until they are beginning to soften, add the asparagus and allow them to cook together for about two minutes, then add the water. Bring it to a slow boil and allow it to cook for about 5 to 7 minutes, add the pasta and the salt and pepper. Cook the soup for about 5 minutes more then add the crushed tomatoes and allow it to cook until the pasta is soft. Serve the Asparagus Soup with Kuhn’s Italian Bread from the bakery. Add a salad and it makes a great lunch or a light dinner.

Ingredients: Whole bone-in turkey breast, split in half 1/2 cup unsalted butter, room temperature Kosher salt Freshly ground pepper One head garlic, cloves peeled & crushed 6 sprigs thyme 4 sprigs rosemary Preparation: Pre-heat the oven to 425 degrees. Loosen the skin from the turkey breast and rub the butter under the skin and all over outside of the breast. Season with salt and pepper. Scatter the thyme, rosemary and garlic over a large rimmed baking sheet. Arrange the turkey breast, skin side up, on top. Roast in the oven, turning over half way through until the skin is crisp and golden brown. Meat thermometer should read an internal temperature of 160 degrees to reach optimal moistness, 45 to 55 minutes roasting time. Let the breast rest 10 minutes before carving. Serve with stuffing, cranberry sauce and your favorite sides for a great meal.

Ingredients: Kuhn’s Pre-Stuffed, Oven-Ready, Boneless Pork Chops Salt & Pepper to Taste Fresh Lemon Juice Preparation: Season both sides of Pork Chops with salt and pepper, place in a shallow roasting pan. Bake in 375 degree pre-heated oven for 35 minutes or until juices run clear from the pork chops, which indicates the meat is fully cooked, or when the chops reach an internal temperature of 160 degrees Fahrenheit on a meat thermometer. Squeeze lemon juice on the chops during the last 5 minutes of baking. Serve with cranberry sauce, a baked potato and your favorite side dish or salad. Fresh pineapple chunks from the produce department completes an easy to prepare dinner you will truly enjoy. Serve the soup with crusty Italian bread from the bakery for a great lunch or light dinner.

Ingredients: 14.7 oz. can Red Salmon One egg, Lightly Beaten 4 Saltine Crackers-Crushed Salt and Pepper to Taste One Lemon Preparation: Mix the Salmon with the egg and crushed saltine crackers, add salt and pepper and form into patties, will make four generous patties. Spray skillet with olive oil spray, brown the patties over medium heat, turning over once, about four minutes cooking time on each side or until lightly brown and warm throughout. When fully cooked, squeeze lemon juice on the patties; serve with a baked potato, a side dish of cole slaw goes well with the patties. Cantaloupe slices for dessert complete a tasty meal.

Ingredients: 1# Linguine 2-6 1/2 Cans Chopped Clams with Liquid One Medium Onion Peeled and Chopped 1/8 Cup Olive Oil 28 oz. Can Crushed Tomatoes 6 oz. Can Tomato Paste 4-6oz. Cans Water One Teaspoon Salt 1/4 Teaspoon Pepper Preparation: Sauté the onion in olive oil, then place in a saucepan. Add the crushed tomatoes, tomato paste and 4-6 oz. cans of water. Bring it to a slow boil and lower heat slightly. Add the clams with the liquid from the clams, add salt and pepper. Cook on low heat about 30 minutes. Pour the sauce over linguine cooked al dente, serve with a tossed salad with your favorite dressing. Fresh pineapple from the produce department for dessert completes a meal that’s easy to prepare and that your family will love.

Ingredients: 8 medium size red potatoes, peeled and sliced thin One small onion, chopped fine 1 3/4 cups medium consistency white sauce 2 teaspoons salt 1/4 teaspoon pepper 1 1/2 cups cooked ham, cut into cubes Preparation: Lay alternate layers of potatoes, ham and onions in a greased baking pan. Combine sauce and seasonings then pour over the potatoes and ham. Cover the baking pan; bake about one hour in a 350 degree oven. Uncover the baking pan and continue baking another 30 minutes or until the top is browned. Serve with your favorite salad from the produce department, an apple pie from the bakery completes a hearty, tasty meal. This recipe and all featured recipes are available athttps://www.kuhnsmarket.com.

Ingredients: 2 Boneless, skinless chicken breasts 1/2 Cup chicken broth 1/4 Tsp. onion powder 1/4 Tsp. garlic salt Fresh ground pepper Preparation: Pre-heat oven to 350 degrees. Rinse and pat dry the chicken breasts. Spray a small, shallow baking dish with cooking spray. Sprinkle the chicken with onion powder, garlic salt and pepper. Place them in the baking dish. Add chicken broth to the dish. Bake for 20 minutes or until the chicken is no longer pink. Serve with mashed potatoes and fresh ears of corn from the produce department. Fresh Blueberries for dessert completes a great, healthy meal.

Ingredients: 2 lbs. Boneless, Skinless Chicken Breasts 5 Red Potatoes, peeled and cut into wedges Seasoned Bread Crumbs Olive Oil Olive Oil Spray Preparation: Dip chicken in oil, then in bread crumbs, press bread crumbs into chicken. Dip potatoes in oil, then roll them in the bread crumbs. Spray bottom of a 13” baking pan with olive oil spray. Place chicken and potatoes in the pan in a single layer. Sprinkle bread crumbs lightly over the chicken and potatoes and drizzle a little olive oil over them as well. Bake in 350 degree pre-heated oven 45 to 60 minutes, until the potatoes are somewhat soft. Serve with Cranberry Sauce and your favorite side dish; add fresh watermelon slices for dessert to complete a meal your family will truly enjoy.

Ingredients: 4 Boneless Pork Chops – about 1 inch thick 1/2 Cup Butter Juice of 2 Lemons 1/2 Teaspoon Salt 1/8 Teaspoon Pepper Preparation: Melt butter in a glass measuring cup for 1/2 to one minute in microwave. Add lemon juice, salt and pepper. Brush lemon juice mixture on top of the chops and let them sit at room temperature for about 15 minutes before grilling. Heat grill to 600 degrees or maximum heat. Place pork chops directly on the grill. Allow the heat to sear the chops for about a minute, then turn the heat to medium or raise the grate. Grill 3 minutes more, turn over and brush the other side with lemon juice mixture. Grill another 4 minutes or until the pork is cooked through, reaching an internal temperature of 145 degrees. Serve with a baked sweet potato and fresh corn from the produce department. Fresh berries complete a great meal. Quick, easy and delicious.

Ingredients: 1 1/2 lbs. Breakfast Steaks (thin sliced sirloin tip steaks) 8 oz. Plain Bread Crumbs Handful of Grated Romano Cheese (about 4 ozs.) 1/4 lb. Sharp Provolone - Grated 1/2 small onion, diced into small pieces 4 Tablespoons Olive Oil Preparation: Mix bread crumbs with grated Romano cheese, onion and olive oil. Sprinkle bread crumb mixture onto steak pieces. Press grated provolone into bread crumbs and steak. Roll up the steak, spray bottom of baking pan with olive oil spray and place bracioles in the pan. Sprinkle a little olive oil on each brasciole and bake at 350 degrees in a pre-heated oven for about 1/2 hour or until brown. Add your favorite side dish, serves 5 for dinner, watermelon slices complete a great meal.

Ingredients: 5 cups of broccoli crowns One cup Hellmann’s mayonnaise 1/2 cup sugar Two tablespoons white vinegar 1 1/2 cups of shredded cheddar cheese 2 tablespoons red onion chopped 1 1/2 lbs bacon – cooked and crumbled Preparation: In a mixing bowl, mix the mayonnaise, sugar, and vinegar together. Cut the broccoli crowns into bite-size pieces and fold them into the mayonnaise mixture. Mix the bacon and onions in with the mixture and allow it to set overnight in the refrigerator. Makes a great warm weather lunch or served as a side dish with a grilled dinner of steaks, burgers or hot dogs and it’s great on a picnic. Enjoy!

Ingredients: 2 Medium Size Eggplant 2 Eggs, Beaten One Cup Seasoned Breadcrumbs 24 oz. Jar Marinara Sauce 1/4 Cup Olive Oil for Frying 1/3 Cup Grated Romano Cheese Preparation: Cut skin from eggplant, cross-cut into ¼ inch slices. Pat slices dry, dip in beaten egg then coat each side with breadcrumbs. Fry breaded slices just until lightly brown, then lay on paper towel to absorb excess oil. Using a deep, glass baking dish, layer, first the eggplant, then sauce and Romano cheese, continue the same with a second layer and so forth until all the eggplant is used. Top with remaining sauce and cheese. Bake in 350 degree pre-heated oven for 25 to 30 minutes. Serve with crusty Italian bread from the bakery for a great meatless meal.

Ingredients: 2 Medium Size Eggplant 1 lb. Thin Spaghetti 24 oz. Jar Marinara Sauce 1/4 Cup Olive Oil for Frying 1/3 Cup Grated Romano Cheese Preparation: Cut the skin from the eggplant, cut slices on the long side of the eggplant about 1/4 inch thick. Pat the slices dry. Fry slices until brown and tender, then lay on paper towel to absorb excess oil. Pour the sauce into a saucepan, place the slices of eggplant into the sauce and allow to simmer on low heat for about 15 minutes to allow the sauce to pick up the flavor of the eggplant, the eggplant should be tender and shred somewhat easily. Cook the spaghetti al dente and drain well in a colander, return the pasta to the pot and add just enough sauce to coat it. Plate the pasta into individual serving dishes, then cover each with the remaining sauce. Top each with the Romano cheese and serve with garlic bread from the bakery and a salad from the produce department for a meal you will truly enjoy.

Ingredients: 1 1/2 lbs. Boneless, Skinless Chicken Breast or Tenders 2/10oz. Pkgs. Fresh Express Garden Salad 8 oz. Vinaigrette Dressing 2 Tablespoons Olive Oil Juice of One Lemon Salt and Pepper to Taste Preparation: Mix olive oil and lemon juice, brush chicken with mixture both sides. Add salt and pepper. Cook chicken on hot grill 3 to 4 minutes each side. Remove chicken from grill, slice into thin strips. Wash and drain the Fresh Express salad, place on individual salad plates, top with chicken, add dressing and serve. Fresh watermelon chunks complete a just right warm weather meal.

Ingredients: 4# Boneless Chuck Roast One Cup Flour Salt & Pepper to Taste Olive Oil Favorite Barbecue Sauce Preparation: Mix flour, salt and pepper together in a dish. Coat both sides of the chuck roast with the flour mixture Pre-heat olive oil in a dutch oven or deep skillet. Brown both sides of the chuck roast in the dutch oven or skillet. Transfer the chuck roast to a casserole dish and place in a pre-heated 350 degree oven, bake uncovered for 1/2 hour. Add 1/2 cup water to the roast and cover with foil. Bake for an additional 1 1/2 hours. Remove from the casserole dish and shred the beef with a fork. Place beef in a mixing bowl and add the barbecue sauce, serve on a fresh Kuhn’s roll from the bakery, a side of cole slaw completes a delicious meal.

Ingredients: 2 lbs. Kuhn’s Homemade Sweet Italian Sausage 8 oz. Favorite Cooking Wine 4 oz. Water Preparation: Cut sausage into serving size pieces, about four inches each. Place wine and water into skillet, bring to a boil. Carefully place sausage into skillet, lower heat and cover. Allow to cook for about 15 minutes, turning sausage over once. Serve with Kuhn’s own garlic bread from the bakery, home fries and your favorite veggie side dish. Sliced, fresh cantaloupe from the produce department completes a meal you will truly enjoy.

Ingredients: Kuhn’s Pre-Stuffed Banana Peppers 24 oz. Jar Marinara Sauce Grated Romano Cheese Preparation: Cover the bottom of a baking pan with the Marinara Sauce. Place the peppers on the sauce, then spoon the remaining sauce over the peppers. Sprinkle with Romano Cheese. Bake in a 350 degree pre-heated oven for 45 minutes to one hour, depending on the number and size of the peppers. Serve with crusty Italian Bread from the bakery, Bob Evans Seasoned Home Fries from the meat department and a romaine salad from the produce department. Complete the dinner with melon slices from the produce department.

Ingredients: 1 1/2 -lb. Boneless, Skinless Chicken Tenders 10oz. Bag Fresh Spinach 1-lb. Fettuccini or Linguini Pasta, cooked al dente One cup 1/2 & 1/2 One cup grated Romano Cheese One 1/4 lb. stick butter Salt and Pepper to Taste Preparation: Bake chicken tenders at 350 degrees for 20 minutes then shred or cut the chicken into bite size pieces. Clean and cut the spinach into smaller pieces, steam and drain well. In a deep skillet, place 2/3 cup of the 1/2 & 1/2 and all of the butter. Cook on low heat until the butter is melted and it begins to thicken slightly. Remove from heat, add the chicken and spinach, blend together. Drain the pasta well and place it in a pot or deep skillet, pour the sauce over the pasta, mix carefully and heat it slightly while adding the Romano Cheese, and the remaining 1/2 & 1/2, then add the salt and pepper. Alfredo will thicken very quickly, serve immediately as it will continue to thicken. Serve with fresh Tossed or Caesar Salad.

Ingredients: 1 1/2 lbs. to 2 lbs. Sirloin Tip Steak 1 1/2 cups seasoned bread crumbs 24 oz. jar marinara sauce 1/8 cup wine vinegar One tablespoon sugar 1/8 cup olive oil 1/8 cup grated Romano cheese Preparation: Cut the steaks into serving size portions. Mix the Romano cheese with the bread crumbs. Coat the meat on each side first with the olive oil, then with of the bread crumb mixture, using 1/2 of the total mixture. Mix the wine vinegar and sugar with the marinara sauce. Line the bottom of a casserole baking dish with marinara sauce, then a layer of breaded steak, spread the rest of the marinara sauce over the steaks. Sprinkle the remaining bread crumb mixture over the steaks. Bake at 325 degrees in a pre-heated oven for one hour and fifteen minutes or until the meat is cooked throughout. Serve with mashed potatoes with a side of broccoli or your favorite vegetable for a delicious, hearty dinner.

Ingredients: 1 1/2 lbs. chicken wings 1/4 tsp. salt 1/4 tsp. cayenne pepper One cup flour 1/4 tsp. paprika Favorite wing sauce Preparation: Mix together the flour, paprika, cayenne pepper and salt. Toss the wings in the seasoned flour and shake off the excess. Place the wings on a parchment lined baking sheet and bake in a 390 degree pre-heated oven for 25 minutes, turning them over after 10 minutes. Pour your favorite sauce over the cooked wings. Bake another 10 minutes to caramelize. Add potato salad from the deli on the side and complete it with a fresh baked pie from the bakery for a great party meal. Enjoy the game!

Ingredients: 6 Medium Onions – Sliced 4 lb. Bottom Round Roast One Bay Leaf One Tablespoon White Vinegar One Tablespoon Flour One Cup Water Salt & Pepper to Taste Preparation: Place the sliced onions in the bottom of a Dutch oven. Season the roast with salt and pepper and place it on top of the onions. Add the vinegar and bay leaf to the pan and cook over high heat for about 10 minutes to get the roast simmering. Reduce the heat to low, cover and allow it to simmer over low heat 3 to 4 hours. When it is done, remove the roast from the pan. Mix the flour into the water and pour it into the drippings from the roast. Simmer the gravy over medium heat, stirring it until it thickens. Carve the roast and serve it with the pan gravy. Serve with mashed potatoes and your favorite veggie side dish to complete a hearty dinner.

Ingredients: 1 1/2 lbs. Boneless Top Round Steak 3/4 cup seasoned bread crumbs 2 eggs beaten with one tablespoon milk 1/4 cup Olive Oil Preparation: Cut steak into serving size pieces. Dip each piece in egg and then bread crumbs, press the bread crumbs into the meat. In a 12 inch skillet, in the olive oil over high heat, brown the steak about 3 minutes on each side. Then turn down the heat to medium low, continue cooking until steak is fully cooked, about 8 to 12 additional minutes, until steak is tender. Serve with Kuhn’s Italian Bread from the Bakery, mashed potatoes and steamed broccoli. A bowl of Holiday Red Seedless Grapes for dessert completes a hearty dinner.

Ingredients: 2 - 15.5 oz. Cans Cannellini Beans 1/2 can 28 oz. Crushed Tomatoes 2/3 cup Ditalini Macaroni One Tablespoon Olive Oil Salt & Pepper to Taste 2 - 15.5 oz. Cans Water Preparation: Pour Cannellini Beans in sauce pan or pot. Add tomatoes, salt, pepper and olive oil. Add water and heat on high until the soup begins to boil. Add Ditalini, lower heat slightly and allow to cook until the macaroni is tender, about ten minutes. Serve with Fresh Express Caesar Salad from the produce department and Kuhn’s Bakery Italian Bread. Apple pie from our bakery is a perfect ending to a tasty, economical meal.

Great recipe to use up left-over turkey Ingredients: 1 3/4 lbs. Roasted Turkey 8 oz. Seasoned Bread Crumbs White Sauce: 3 Tablespoons Butter 3 Tablespoons Flour 1/2 Teaspoon Salt 1/8 Teaspoon Poultry Seasoning Dash Pepper One Cup Milk or Half & Half Preparation: White Sauce: Microwave the butter for one minute on high, then add the flour and seasonings. Whisk together, then cook one more minute in the microwave, gradually stir in the milk or half & half. Microwave on high about another three minutes or until the sauce thickens. Remove from the microwave and allow to cool. Final Preparation: Shred the cooked turkey and add the white sauce. Taking an approximate 3 oz. portion in palm of your hand, form into a ball, then roll the croquette in seasoned bread crumbs. You should have 12 to 14 croquettes when completed. Fry the croquettes until golden brown, about five to ten minutes total for both sides.

Ingredients: 1 1/2 to 2 lbs. Fresh Salmon Fillets 1/2 Cup Butter Juice of 2 Lemons 1/2 Teaspoon Salt 1/8 Teaspoon Pepper Preparation: Melt butter in a glass measuring cup for 30 to 60 seconds in microwave. Add lemon juice, salt and pepper to the butter. Place salmon on top of broiling pan lined with aluminum foil skin side down. Brush lemon juice mixture on top of salmon. Broil 3 to 4 minutes, turn over and brush other side with lemon juice mixture. Broil another 3 to 4 minutes or until the salmon flakes easily with a fork. Serve with a baked potato and fresh, steamed broccoli from the produce department. Fresh Holiday Grapes are a perfect ending to a wonderful meal.

Ingredients: Gia Russa Frozen Shells Stuffed with Ricotta 24 oz. Jar Favorite Spaghetti Sauce or home-made if you’d rather Grated Romano Cheese Preparation: Pre-heat oven to 350 degrees. Cover the bottom of a baking pan with spaghetti sauce Place frozen stuffed shells on the sauce, then cover generously with the remainder of the sauce. Sprinkle generously with grated romano cheese. Cover with aluminum foil and bake for 35 to 40 minutes. Great quick and easy party buffet entree or a great dinner item as well. For dinner, serve with fresh baked Italian bread from the bakery, a Caesar salad from the produce department with fresh baked apple pie from the bakery for dessert. Always a hit as a party entrée.

Ingredients: 4 cups water 2 cups white rice 2/3 cup chopped baby carrots 1/2 cup frozen green peas 1 tablespoon vegetable oil 1 clove garlic, minced 2 large eggs 1 tablespoon Soy Sauce 2 teaspoons Sesame Oil Preparation: Combine 4 cups water and 2 cups white rice in a saucepan and bring to a boil. Reduce heat, cover and simmer until rice is tender and water has been absorbed; about 20 minutes. Remove from the heat and let cool to room temperature. Place carrots in a small saucepan and cover with water. Bring to a low boil and cook for 3 to 5 minutes. Stir in peas, then immediately drain in a colander. Heat pan over high heat. Pour in vegetable oil, then stir in carrots, peas, and garlic; cook for about 30 seconds. Add eggs; stir quickly to scramble eggs with vegetables. Stir in the cooked rice. Add soy sauce and toss rice to coat. Drizzle with sesame oil, toss again and enjoy this quick & easy fried rice recipe.

Ingredients: 1 box devil's food cake mix 1 large box instant chocolate pudding dry 4 eggs 3/4 cup melted butter 3/4 cup milk 1 cup sour cream 1 tablespoon vanilla Preparation: Preheat the oven to 350° Butter and flour baking pans. Whisk together dry ingredients in a large bowl until combined. Mix together eggs, butter, milk, sour cream, and vanilla in a separate bowl until well combined. Slowly add the wet ingredients to the dry ingredients and beat with a hand mixer for 2 minutes (do not over-mix). Bake at 350° until puffed and a toothpick comes out clean, 18 to 20 minutes, rotating the pans halfway through. Cool completely before frosting.

Ingredients: Poached Peaches: 1 cup sugar 1 cup water 1 vanilla bean, sliced open (or 1 teaspoon vanilla extract) 4 large peaches, firm Sauce: 3 cups raspberries 2 tablespoons powdered sugar 1 tablespoon fresh lemon juice Serve with: Vanilla ice cream Preparation Poached Peaches: Combine sugar, water, and vanilla bean in a pot over medium heat. Stir until the mixture boils. Cover and boil for 5 minutes. Turn off the heat. If using extract instead of vanilla bean, do not add the extract after boiling the mixture. Resume mixture to a simmer. Cut peaches in half and remove the pits, add peach halves to simmering syrup. Poach peaches for 2-3 minutes on each side until soft. Remove them from the syrup and cool until you can handle them. Once cooled, gently remove the skins. Cool the syrup and pour over the peaches, refrigerate for up to 24 hours. Raspberry Sauce: Puree raspberries and sugar in a blender. Press through a sieve to remove seeds and refrigerate. To Serve: Place a scoop or two o...

Ingredients: 2 lbs. large raw shrimp, peeled & deveined 3 cups heavy cream 6 tablespoons butter 2 tablespoons olive oil 1/2 onion 3 cloves garlic, minced Juice of half a lemon 1 bag baby spinach 1 cup Romano cheese, grated 2 tablespoons flour 1 lb. linguine pasta, cooked al dente Salt and Pepper to Taste Preparation: Saute the spinach in a dry skillet until just wilted. When cooled, squeeze the moisture out of it and set aside. Add the 2 tablespoons butter and 2 tablespoons olive oil to the pan. Saute the shrimp until just pink and set aside. Wipe out the pan, then melt 4 tablespoons butter. When melted, add the onion and saute until translucent. Add the garlic and saute another minute. Sprinkle the flour onto the onion and garlic mixture and cook another minute. Pour in the cream and lemon juice and bring to a simmer. Add the cheese, stirring to melt. Reduce to low and let thicken. Add salt and pepper to taste. Tossed greens or a Caesar salad go well on the side. Enjoy!

Ingredients: 5 lb Corned beef brisket 1 Clove garlic 10 Whole black peppercorns 2 Bay leaves 1 Tbsp butter 8 Medium carrots – Sliced in rounds 1 Medium yellow onion – finely chopped 8 Medium potatoes – Cut into 1” cubes 2 lb Cabbage = cut into wedges Preparation: Dry corned beef with damp paper towels. Place in large pan, cover with water. Add garlic, cloves, black peppercorns, and bay leaves. Bring to boil. Reduce heat; simmer 5 minutes. Skim surface and cover pan; simmer 3 to 4 hours, or until corned beef is fork-tender. Add carrots, potatoes, and onions during last 25 minutes. Add cabbage wedges during last 15 minutes. Cook vegetables just till tender. Slice across the grain. Serve with veggies.

Ingredients: 8 large eggs 1/2 cup whole milk 1/2 cup diced bacon 1 small onion, diced 1 red pepper, diced 1 orange pepper, diced 5 ounce bag of baby spinach 4 ounce fresh goat cheese Salt and pepper to taste Preparation: Heat oven to 375 degrees. In a medium bowl, beat eggs, milk, salt and pepper until smooth and set aside. Fry the diced bacon in a large cast iron skillet until browned. Add onion, peppers, salt and pepper, stirring often, until onions are translucent. Add the spinach a handful at a time to wilt. Reduce heat to low and pour in the egg mixture. Stir well then smooth the top. Drop small nuggets of goat cheese evenly on top. Transfer to the oven. Bake 20 to 25 minutes until the eggs are set and golden brown. Let cool 10 minutes, cut into wedges and enjoy!

Ingredients: 6 tablespoons butter, divided 1/4 cup all-purpose flour 1 teaspoon dried parsley flakes 1 teaspoon salt 1/2 teaspoon dried thyme 3 cups milk 6 cups thinly sliced and peeled potatoes 1 1/2 cups cubed ham 1 small onion, grated Preparation: Preheat oven to 375 degrees. In a large saucepan, melt 4 tablespoons butter over medium heat. Stir in flour, parsley flakes, salt, thyme and pepper until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. In a large bowl, combine potatoes, ham and onion; place half in a greased 2 1/2 quart baking dish. Top with half the sauce, then potato mixture and finally the remaining sauce. Cover and bake until potatoes are almost tender, 65-75 minutes. Dot with remaining 2 tablespoons butter. Bake, uncovered, until potatoes are tender, 15 to 20 minutes. Serve with your favorite salad from the produce department, and some grilled stickies from the bakery completes a hearty, tasty meal.

Ingredients: 1 1/2 lbs. Sirloin Tip Steak, cut thick 1 – 16 oz can mushrooms 3 tablespoons olive oil 3 cloves garlic, minced 1 - 8 oz. can tomato sauce 3/4 cup red wine Salt & Pepper to taste Preparation: Cut the beef into cubes. In a large skillet, over medium high heat, heat the olive oil. Brown the beef cubes with the garlic in the oil. Add the mushrooms with the liquid, then add the tomato sauce, salt, pepper and red wine. Cook for 30 minutes or until the beef cubes are tender. Add a little more wine while cooking if desired. Serve with mashed potatoes and your favorite vegetable side dish for a delicious, satisfying dinner.

Ingredients: 1 15.25 ounce can black beans, drained and rinsed 1 15.25 ounce can dark kidney beans, drained and rinsed 1 15.25 ounce can corn, drained and rinsed 1 cup grape or cherry tomatoes, halved 3/4 cup red bell peppers, diced 3/4 cup queso fresco, diced 1/2 cup green onions, sliced into thin rounds 1/3 cup fresh cilantro, minced Dressing: 3 tablespoons olive oil 2 tablespoons lime juice 1 tablespoon apple cider vinegar 2 tablespoon honey 1 tablespoon chili powder 1 teaspoon cumin Salt & pepper to taste Preparation: To a large bowl, add all the salad ingredients, stir well to combine and set aside. To a medium bowl, add all the dressing ingredients, pour over the salad, and toss to combine. Cover, refrigerate for at least 3 hours to allow flavors to marry, and serve chilled. Enjoy!

Ingredients: 2 1/3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 2 sticks of butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs 12 ounce package Nestle Toll House Semi-Sweet Chocolate Morsels Preparation: Preheat oven to 375° F. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. A great summer treat the kids can help bake! Enjoy!

Ingredients: 2 New York Strip Steaks 1/2 Tablespoon Butter 1/2 Tablespoon Minced Garlic Olive Oil Salt & Pepper Preparation: Heat a frying pan that will accommodate the two steaks until it’s hot. Add a swirl of olive oil and the minced garlic. Season the steaks with salt and pepper and cook on high for 2 to 2 ½ minutes per side for medium rare. Add the butter to the pan, allow it to foam a little and baste the steaks. Remove the steaks and allow them to rest at least 5 minutes. Serve with a baked potato along with a side veggie of your choice for a great, quick and easy to prepare dinner for Dad. Fresh Strawberries cut up and soaked in a little wine with whipped cream over them would be the perfect ending to a wonderful dinner.

Ingredients: 2 lbs. large, raw shrimp 1/4 cup olive oil 4 cloves minced garlic 1/4 cup melted butter 1/4 cup plain breadcrumbs 3 sprigs fresh parsley – cut up Salt & pepper to taste 1/8 cup grated Romano cheese Dash of Lemon Juice Preparation: Clean the shrimp and remove all the shell but the tail section. Boil in water until pink. Put shrimp in bowl and toss with melted butter, olive oil and minced garlic. Place in a single layer in pan and place under broiler for 3 minutes. Turn over and roast 3 minutes more. Add breadcrumbs, grated cheese, parsley and a small amount of lemon juice. Bake in 350 degree oven for 5 minutes. Serve with a baked potato and your favorite side dish. Peach pie from the bakery completes a great meal.

Ingredients: 2 1/2 lb. pork shoulder roast 12 oz. can cola 1/2 bottle Sweet Baby Ray’s barbecue sauce Lawry’s Seasoning Salt Preparation: Generously coat the pork roast with the seasoning salt. Place the roast in a crock pot or Dutch oven and pour the cola and barbecue sauce over it. Cover and allow it to cook on low for 4 to 5 hours, internal temperature should be 160 to 170 degrees when fully cooked. Remove the bones and excess fat from the pork. Shred the meat in bite size pieces using two forks. Serve it on a Kaiser roll and add more barbecue sauce if needed. Fresh corn on the cob makes a great side dish, cantaloupe slices complete a great warm weather meal.

Ingredients: One Medium Size Head Fresh Cauliflower Olive Oil Salt to Taste 1/3 cup Grated Romano Cheese Preparation: Wash the cauliflower, cut out the core and separate it into florets. Cook the cauliflower in boiling water until it is fork tender, but not too soft. Coat the bottom of a skillet with the olive oil and brown the cauliflower over high heat, break the florets up into smaller pieces and move them around in the skillet with a fork to brown them evenly. When browned, add the grated cheese and turn the cauliflower over with a spatula to cook just a little more so that the cauliflower absorbs the flavor of the cheese. When browned, remove from the heat and place a plate over the cauliflower, while holding your hand on the plate, carefully flip the skillet so that the cauliflower is now on the plate. Enjoy!

Ingredients: 2 Flatbread crusts 2 tablespoons Olive oil 4 oz. Whole milk mozzarella cheese, shredded 2 tablespoons Red onion, chopped 1/4 cup Cherry tomatoes, diced 1 lb. Boars Head firesmith flame grilled chicken breast, thick sliced then cubed 2 Avocadoes, cored and diced 1 tablespoon Ranch dressing, for drizzling Preparation: Preheat oven to 400 degrees. Lay flatbread crusts on a greased baking sheet. Brush each with olive oil, then top with evenly distributed Mozzarella cheese, onion, tomato and chicken. Bake flatbread for about 12 minutes or until the cheese is melted, toppings are heated through and the flatbread is golden brown. Remove flatbread from the oven and top with avocado. Now all you have left to do is to drizzle the top of each flatbread with ranch, serve and enjoy!

Ingredients: 6 whole chicken wings, cut in half, tips removed 1/3 cup flour 2 tablespoons paprika 1 teaspoon garlic powder 1 teaspoon black pepper 1 teaspoon salt 3 tablespoons butter Favorite wing sauce Preparation: Preheat oven to 425 degrees. Line baking sheet with foil. Dot the foil with the butter. In a medium sized bowl, combine flour, paprika, garlic powder and salt and pepper. Coat both sides of each wing fully in the flour mixture and place on the baking sheet, making sure the butter pieces are evenly spaced out among the wings. Bake for 30 minutes. Turn wings over and bake for an additional 15 minutes or until crispy. Toss in your favorite wing sauce. Add potato salad from the deli on the side and complete it with a fresh baked pie from the bakery for a great party meal. Enjoy the game!