Club Chicken Casserole
This chicken-and-rice casserole is supplemented with canned mushrooms and pimentos.

Preheat oven to 350 degrees F (175 degrees C).

Grease a 2 1/2-quart casserole dish.

Spread the rice into the bottom of the prepared casserole dish.

Melt butter in a saucepan over medium heat.

Cook and stir flour in melted butter until frothy 2 to 3 minutes; add half-and-half chicken broth rosemary and salt to the saucepan.

Stirring continually cook the broth mixture until slightly thickened about 5 minutes.

Stir cooked chicken mushrooms bell pepper and pimentos into the sauce; cook until the chicken is hot 2 to 3 minutes.

Pour the chicken mixture over the rice; stir lightly.

Bake in preheated oven until heated through and the rice is very tender about 30 minutes.

Turkey-Lentil Chili
This bright, delicious lentil chili uses turkey sausage in place of ground beef.

Bring lentils and vegetable broth to a boil in a large pot over high heat.

Reduce heat to medium and simmer for 10 minutes.

Meanwhile heat the olive oil in a large skillet over medium-high heat.

Stir in the garlic onion celery and sausage; cook and stir until the sausage is crumbly and no longer pink about 10 minutes.

Stir in tomatoes turmeric cumin thyme and red pepper flakes; cook 5 minutes more.

Stir the sausage mixture into the simmering lentils.

Continue simmering until the lentils are tender 20 to 30 minutes.

Season to taste with salt.

Garnish each serving with a dollop of yogurt and a sprinkle of chopped parsley to serve.

Sweet Russian Cabbage Soup
This is a straightforward recipe for a delicious, hearty cabbage soup.

Enter a big pot with the ground beef crumbled.

Beef bouillon cubes, diced tomatoes, tomato sauce, carrots, onion, vinegar, sugar, salt, and pepper should all be added.

1 quart of water should be added and brought to a boil.

While the beef is heating, stir to break it up.

After the soup reaches a boil, cover it and let it simmer slowly for 30 minutes.

Lunch Lady Texas Goulash
This beloved goulash will remind you of school lunches while also being full of delectable adult flavor.

Cook and stir ground beef bell pepper and onion in a large pot over medium-high heat until beef is browned and crumbly and vegetables are soft 5 to 7 minutes.

Pour pinto beans into a saucepan and cook over medium heat until heated through about 5 minutes.

Stir in tomato paste.

Combine 2 cups plus 2 tablespoons water chili powder sugar salt and pepper in a small bowl; stir into the beef mixture.

Add pinto bean mixture.

Cover and simmer for 20 minutes.

While goulash cooks bring a large pot of lightly salted water to a boil.

Cook elbow macaroni in the boiling water stirring occasionally until tender yet firm to the bite about 8 minutes.

Drain.

Pastry Cream for Pies
This thick vanilla custard has many uses. Spread this in a baked tart shell and cover with fresh fruit, or mix with whipped cream and bananas for a banana cream pie!

In a small saucepan Heat milk to boiling point and remove from the heat.

In a heatproof mixing bowl beat egg yolks until smooth.

Gradually add the granulated sugar and continue beating until pale yellow.

Beat in the flour.

Pour the hot milk into the egg yolk mixture in a steady stream beating constantly.

When all the milk has been added place the bowl over (not in) a pan of boiling water or pour the mixture into the top of a double boiler.

Heat stirring constantly until thickened.

Cook 2 minutes more then remove from the heat.

Stir in the butter and vanilla.

Cover with plastic wrap and allow to cool.

Creamy Chicken Tortilla Soup
Half-and-half and a can of condensed soup give this chicken tortilla soup, made with leftover chicken, restaurant-quality creaminess.

Onion and garlic are added to oil that is heating in a sizable saucepan over medium heat.

About 5 minutes of sauteing or until the onion is translucent and soft.

Include broth, condensed soup, and hot sauce.

chili flakes Bring to a boil the oregano, cumin, cilantro, pepper, and bay leaf.

Add half-and-half and chicken corn.

30 minutes of simmering under cover.

Pour into bowls, then garnish with tortilla strips.

Mexican Quinoa with Creamy Chicken and Vegetables
In this weeknight meal with a flavorful Mexican flair, creamy chicken and vegetables are served over quinoa.

In a saucepan over medium heat, bring 2 cups of water and the quinoa to a boil.

Simmer for 15 to 20 minutes, or until quinoa is tender.

Over medium-high heat, in the meantime, warm up the olive oil in a big skillet.

5 to 7 minutes of light browning the onion.

With a wooden spoon, stir in 3 garlic cloves, chili powder, salt, paprika, and red pepper flakes.

Cook and stir the chicken for about five minutes.

Add the final 1/4 cup of water.

Cook for 15 minutes with a cover on.

Stir spinach, corn peas, and peppers into the skillet.

Cook for another 5 minutes while covered.

Pour the milk and flour mixture into the skillet and cook and stir for two minutes.

Best Bourbon Chicken
Chunks of chicken breast are simmered in a fruity, zesty sauce made with sippin’ whiskey liqueur for a Southern treat.

Heat oil in a Dutch oven or large heavy pan.

Cook and stir chicken pieces in hot oil until lightly golden on all sides about 10 minutes.

Transfer chicken to a bowl and set aside.

Whisk together water brown sugar 3/4 cup fruit juice soy sauce ketchup bourbon liqueur vinegar garlic onion red pepper flakes and ginger in the Dutch oven.

Bring sauce to a boil while scraping the browned bits of food off the bottom of the pot with a wooden spoon.

Stir chicken into sauce then bring to a full boil over medium-high heat.

Reduce heat to medium-low; simmer until sauce is reduced and thickened and chicken pieces are no longer pink in the middle about 20 minutes.

Hot and Spicy Himalayan Tea (Chai Tea)
Milk, tea leaves, cardamom, cinnamon stick, peppercorns, and cloves are simmered together in this recipe for hot and spicy chai.

Combine water brown sugar ginger root cinnamon stick cardamom pods cloves bay leaves fennel seeds and peppercorns together in a pot; cover and boil for 20 minutes.

Remove pot from heat add tea leaves and allow to steep for 10 minutes.

Stir milk into tea mixture and bring to a boil; strain tea into tea cups.

Italian Cream Cake II
Creamy Italian frosting and a light and fluffy cake with pecans and coconut create this recipe for Italian cream cake.

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

Cake pans should be greased and dusted with flour.

Egg whites should be beaten until stiff peaks form.

Until light, cream 1/2 cup of margarine and shortening in a large bowl.

Beat until fluffy after adding white sugar.

Add egg yolks and stir.

Buttermilk and flour are added to the creamed mixture alternately, with each addition being thoroughly combined.

Add 1 cup pecans and 1 teaspoon vanilla coconut to the mixture.

Add beaten egg whites that have been stiffly.

Spoon into the pans that have been prepared.

25 to 40 minutes for baking 10 minutes to cool in pans.

Remove to a wire rack to finish cooling