Chicken and Rice in Creamy Sauce
For a filling but straightforward chicken and rice casserole, pan-fry the chicken and bacon, layer it over the rice, and drizzle with a rich, creamy sauce.

Set oven to 375 degrees Fahrenheit (190 degrees C).

In a saucepan, bring water and rice to a boil.

Reduce heat to medium-low, cover the pot, and simmer for 20 to 25 minutes, or until the rice is tender and the liquid has been absorbed.

For about 10 minutes, cook the bacon in a large skillet over medium-high heat, turning it occasionally, until it is evenly browned and crispy.

Save the bacon drippings after draining the bacon on paper towels.

Add garlic powder to chicken breasts for flavoring.

Salt, black pepper, nutmeg, and onion powder

Best Hamburger Ever
The best burger recipe you’ll make all summer! These juicy hamburgers are bursting with flavor thanks to onion, cheese, herbs, and lots of seasonings.

Set an outdoor grill to high heat and give the grates a quick oiling.

Meanwhile, combine egg onion soup mix with ground beef, onion, and cheese.

powdered garlic and minced garlic sour cream Sauce worcestershire In a big bowl, mix the parsley, basil, oregano, rosemary, salt, and pepper.

Form the mixture into 4 patties using your hands.

Almond Cupcake with Salted Caramel Buttercream Frosting
Delicious from-scratch almond-vanilla cupcakes have a salted caramel buttercream frosting. That little hint of salt really brings out the flavors.

Set oven to 350 degrees Fahrenheit (175 degrees C).

Paper liners should be used in 12 cupcake cups.

Flour and baking powder are combined in a bowl.

The sugar and 1/2 cup of margarine should be thoroughly combined in a mixing bowl until very well combined.

Stir in the vanilla and almond extracts after thoroughly combining each egg one at a time.

Add the milk in a few additions, alternating with gradually beating in the flour mixture.

Pour the batter, about two-thirds full, into the cupcake liners that have been prepared.

Bake the cupcakes in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center of one comes out clean.

Loukoumades
These little yeast-risen dough puffs are deep-fried to a golden brown, then drizzled with honey syrup and sprinkled with cinnamon. They’re popular all around the Mediterranean, especially in Greece, and are beloved as a Hanukkah treat among Sephardic Jews.

Sprinkle the yeast over the warm water in a small bowl.

The water should be no more than 100 degrees F (40 degrees C).

Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.

In a large bowl mix the warm milk sugar and salt and mix to dissolve.

Pour the yeast mixture into the milk mixture and stir to combine.

Beat in the butter eggs and flour until the mixture forms a smooth soft dough.

Cover the bowl and let rise until doubled in bulk about 30 minutes.

Stir the dough well cover and let rise 30 more minutes.

Air Fryer Portobello Pizzas for Two
Portobello mushrooms can be combined with your preferred toppings to make quick, individual pizzas that you can fry in the air.

Achieve a 350°F air fryer temperature (175 degrees C).

Rub each mushroom with a tablespoon of olive oil.

Add a half-teaspoon of Italian seasoning to each.

Place the mushroom caps up in the air fryer basket.

For three minutes, air fry.

Turn the mushrooms over so that the cap is in the basket facedown.

Place some pizza sauce on each of the two mushrooms.

Add 1 tablespoon of sliced olives and 2 tablespoons of shredded mozzarella to the top.

For three minutes, air fry.

Each pizza should have 4 pepperoni slices.

Add the remaining mozzarella cheese on top.

The pepperoni must be supported by cheese or the fan will blow them off the pizza.

About two minutes in the air fryer, cheese should melt and pepperoni should brown.

Grandma Winnie’s Turkey Stuffing
This recipe for bread stuffing calls for canned mushrooms, onion, celery, and poultry seasoning. It will make enough to stuff a 12 to 15 pound turkey.

Preheat oven to 325 degrees F (165 degrees C).

Butter one 2 quart casserole dish.

In a saute pan cook onion and celery in butter until soft.

In a mixing bowl combine onion and celery bread cubes poultry seasonings mushrooms egg and stock.

Mix well and add to casserole dish.

Bake for 1 hour.

Broccoli and Cauliflower Casserole
This is a favorite family recipe that I ate quite a bit of when I was pregnant. It’s just one of those things that you can’t get enough of!

In a saucepan bring water to a boil.

Add rice and stir.

Reduce heat cover and simmer for 20 minutes.

Drain and set aside.

Simmer broccoli and cauliflower florets in water for 10 minutes or until crunchy.

Meanwhile preheat oven to 350 degrees F (175 degrees C).

In a large saucepan melt butter and saute onion.

Stir cauliflower broccoli and rice into the saucepan.

Once the vegetables and rice are coated stir in the cheese chicken soup and milk.

Transfer the entire mixture to a 9×13 inch baking dish and sprinkle the crackers on top.

Viennese Crescent Holiday Cookies
These cookies have been a Christmas family favorite for 20 years. Flaky and buttery, they are worth the effort. Almonds can be substituted for hazelnuts.

Preheat oven to 375 degrees F (190 degrees C).

In a large mixing bowl combine flour butter nuts 1/2 cup confectioners’ sugar salt and vanilla.

Hand mix until thoroughly blended.

Shape dough into a ball.

Cover and refrigerate for 1 hour.

Meanwhile place sugar in a bowl or small container.

With sharp chef’s knife split vanilla bean lengthwise.

Scrape out seeds and mix them into the sugar.

Cut pod into 2 inch pieces and mix into sugar.

Remove dough from refrigerator and form into 1 inch balls.

Roll each ball into a small roll 3 inches long.

Place rolls 2 inches apart on ungreased cookie sheet and bend each one to make a crescent shape.

Easy Giblet Gravy
This easy giblet gravy recipe is an old-fashioned, delicious turkey gravy, simple to make and perfect for your Thanksgiving or holiday table.

Using a large skillet over medium heat, slowly add the flour and stir until it turns golden brown.

Cuban Black Beans II
Cuban-style black beans are a great side dish or main dish when served over rice because they are not too hot and not too sweet.

After soaking the beans for eight hours or overnight in a big saucepan with water to cover them, drain the beans.

Onion, green bell pepper, and garlic are sautéed in oil over medium heat until they are soft.

Pour the drained beans, water, tomato paste, pimentos, and vinegar into the onion mixture.

Add salt, sugar, and pepper to taste.

up to a boil.

Stirring occasionally, simmer beans for 1 1/2 hours under cover to reach desired tenderness.