1 pound elbow macaroni
Salt
Black Pepper
2 cups mayonnaise
14 oz can sweetened condensed milk
1/2 cup apple cider vinegar
1 Tbsp paprika*
1 tsp dry mustard
1 large red onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 cup chopped celery

1. Bring a large pot of salted water to a boil. Add macaroni and cook until al dente, about 9 minutes. Rinse under cold water to stop cooking then drain well.
2. In a medium bowl make a dressing by whisking together mayo, condensed milk, vinegar, paprika, mustard, salt and black pepper until smooth.
3. In a large bowl add the cooked pasta, onion, green and red bell peppers, celery and whisked dressing. Fold gently until well combined. Refrigerate overnight and serve.

10-12 servings


Gonna Want Seconds


*I've used half-sharp paprika for a little more kick!

14.5 oz stewed tomatoes with onions, celery and green peppers, undrained
1 medium onion, finely chopped
1 medium green pepper, diced
8 oz andouille sausage
1/2 cup vegetable oil or butter*
2/3 cup all-purpose flour
1/4 cup tomato paste
3 Tbsp Jamaican Jerk Rub**
4 garlic cloves, pressed
4 cups chicken stock
4 cups chopped collard greens
1 lb uncooked large shrimp, peeled & deveined
4 cups hot cooked white or dirty rice

1. Place tomatoes in Classic Batter Bowl; chop using Mix 'N Chop and set aside. Finely chop onion using Food Chopper. Dice bell pepper and cut sausage crosswise into 1/4-inch slices using Chef's Knife. Place sausage into 8-quart Stockpot. Cook over medium heat 5-7 minutes or until browned, stirring occasionally. Remove sausage from Stockpot; set aside.
2. Reduce heat to low. Add oil* and flour to Stockpot and whisk until smooth using Silicone Flat Whisk. Cook, whisking occasionally, 12-14 minutes or until flour mixture becomes a deep brown color.
3. Add onion and bell epper to Stockpot. Cook over low heat 7-9 minutes or until tender. Add tomato paste, rub and garlic. Cook and stir 1 minute or until tomato paste is incorporated. While continuously whisking, pour in stock. Add tomatoes and sausage to Stockpot. Bring to a simmer; increase heat to medium-low and cook 15-20 minutes or until gumbo is very thick.
4. Meanwhile, chop collard greens. Stir collard greens and shrimp into Stockpot. Cook an additional 3-5 minutes or until shrimp are cooked through. Serve with rice, if desired.

8 servings


Pampered Chef's All New Soups, Stews & Chilis


Per serving: Calories 310, Total Fat 20g, Saturated Fat 4g, Cholesterol 50mg, Carbohydrate 18g, Protein 19g, Sodium 1170mg, Fiber 3g


Roux is a French term for equal parts of butter and flour used to thicken sauces and soups. Dark roux is a combination of butter and flour that is cooked longer over low heat to achieve a deep brown color and nutty flavor. Though traditional roux in Cajun cooking uses lard or butter, this recipe uses vegetable oil, which helps prevent the roux from burning.

*If you opt to use butter keep the temperature low and whisk constantly to prevent burning. If you use vegetable oil, only whisk occasionally.
**Any jerk seasoning mix would work.

1 medium onion, chopped
2 garlic cloves, finely chopped
3 Tbsp extra-virgin olive oil
1/2 tsp hot red-pepper flakes
1/2 tsp ground cinnamon
1/4 tsp ground allspice
28-oz can petite-diced tomatoes
Pinch of sugar
1-1/4 pound large peeled and deveined shrimp
2/3 cup crumbled feta

Accompaniments: crusty bread and a green salad


Preheat oven to 375°F with rack in middle.

Cook onion and garlic in oil with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat until softened, about 5 minutes. Stir in spices and cook, stirring, 30 seconds. Add chopped tomatoes with juice and sugar and simmer, uncovered, stirring occasionally, until slightly thickened, about 20 minutes. Remove from heat.

Season shrimp with 1/8 teaspoon salt, then stir into tomato sauce. Transfer to a 2-quart shallow baking dish and top with feta. Bake until just cooked through, 18 to 20 minutes.


4 servings


Epicurious


Per serving: 360 calories, 19 g fat (6 g saturated), 238 mg cholesterol, 1020 mg sodium, 14 g carbohydrates, 3 g fiber, 34 g protein

3 cups of all-purpose flour
1/2 tsp instant or rapid rise yeast
1-3/4 tsp kosher salt
1-1/2 cups cool tap water


In a large mixing bowl add flour, yeast and salt. Stir the dry ingredients together. Pour in water. Mix the dough together. Do not over mix as this no-knead bread. Cover the bowl with plastic wrap. Let the dough sit for 12-18 hours.

Preheat oven to 450˚F. Once oven is preheated, put your pot and lid in oven to preheat for 30 minutes. Use a pot that holds at least 3 quarts (5-6 quarts is ideal).

Heavily flour a surface. Gently form the sticky mass of dough into a round ball. Flour your hands and gently smooth the dough. Place the dough onto a sheet of parchment paper. The parchment paper is optional, but it makes it easier to lift the dough in and out of the pot. Cover with plastic wrap and let sit while the pots are heating for 30 minutes.

After 30 minutes carefully place the dough into the preheated pot. Place the lid on the pot. Bake covered for 30 minutes.

After 30 minutes remove the lid. Bake an additional 15 minutes with the lid OFF. After 15 minutes, remove the pot from the oven and place the bread on a cooling rack.


1 loaf


Simply So Good

2 Tbsp olive oil
2 cups chopped onions
1/2 cup diced carrot
1 Tbsp fennel seeds, crushed in spice mill or in mortar with pestle
1 lb spicy Italian turkey sausages, casings removed
3 large garlic cloves, pressed
1/2 cup dry white wine
5 cups crushed tomatoes with added puree (from two 28-ounce cans)
1 cup chopped fresh basil, divided
2 Tbsp chopped fresh oregano
15 oz whole-milk ricotta cheese
3 cups (packed) coarsely grated whole- milk mozzarella cheese (12 oz)
1-1/4 cups freshly grated Parmesan cheese, divided
16, 6 1/2 x 3 1/4-inch no-boil lasagna noodles

1. Heat oil in large nonstick skillet over medium-high heat. Add onions, carrot, and fennel seeds; sauté 5 minutes. Add sausage and garlic; sauté until sausage is cooked through, breaking into pieces, 8 to 10 minutes. Add wine; boil 1 minute. Add tomatoes, 1/2 cup basil, and oregano. Bring to boil. Reduce heat; simmer until sauce thickens, about 10 minutes. Season with salt and pepper.
2. Combine ricotta, mozzarella, 1 cup Parmesan, and 1/2 cup basil in medium bowl; stir to blend. Season with pepper. DO AHEAD: Sauce and cheese mixture can be made 1 day ahead. Cover separately; chill.
3. Place noodles in large bowl; cover with hot water. Soak until pliable, separating occasionally, about 30 minutes. Drain well.
4. Preheat oven to 375°F. Spread 1 cup sauce over bottom of 13 x 9 x 2-inch glass baking dish. Cover with 4 noodles, arranging crosswise. Drop 1/4 of cheese mixture over by tablespoonfuls; spread out. Top with 1 cup sauce, then 4 noodles and 1/3 of remaining cheese mixture. Repeat 2 more times with 1 cup sauce, 4 noodles, and 1/2 of cheese mixture. Spread any remaining sauce over. Sprinkle with 1/4 cup Parmesan.
5. Bake lasagna uncovered until heated through and puffed, about 50 minutes. Let stand 10 to 15 minutes and serve.

8-10 servings


Epicurious