Poached Eggs in Tomato Sauce

Bisnonna's Tuna Parmesan

1 . Combine tuna, Parmesan cheese, bread crumbs, and egg in a medium mixing bowl. Form into around 7 patties.

2 . Heat oil in a skillet over medium-high heat. Lightly brown patties in the hot oil, 2 to 3 minutes per side.

3 . Bring pasta sauce to a simmer in a separate skillet. Add tuna patties, cover with sauce, and let simmer for 10 minutes.

Waldorf Chicken Salad Wrap Bento Box

1 . Heat oil in a skillet over medium-high heat. Saute chicken in the hot oil until browned and no longer pink, about 8 minutes. Remove from heat and let cool, about 10 minutes.

2 . Stir cooled chicken, grapes, celery, and mayonnaise together in a bowl. Add tarragon and season with salt. Place chicken mixture into a compartment of a bento box.

3 . Roll or gently fold the tortilla and place into the largest section of the bento box. Place apple and walnuts in additional compartments. When ready to eat, spoon chicken mixture onto the tortilla, add the other toppings, and wrap.

Picadillo Ground Beef Quesadillas

1 . Place diced potato in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 8 to 10 minutes. Drain.

2 . Heat oil in a large skillet over medium heat. Add cooked potato and brown on all sides for about 3 minutes. Remove from the skillet and set aside.

3 . Add ground beef to the skillet; cook and stir until browned, crumbly, and no longer pink in the center, 4 to 5 minutes. Stir in bell pepper, onion, and garlic; cook until softened, 3 to 4 minutes. Drain as much fat from the pan as possible.

4 . Stir in tomato sauce, water, olive brine, oregano, salt, and pepper until well combined. Add olives, raisins, and reserved potatoes; stir well. Reduce heat to low and simmer picadillo for 8 minutes, stirring occasionally.

5 . Heat a nonstick skillet over medium heat and spray with cooking spray. Place a tortilla in the hot skillet and cook until browned, 1 to 2 minutes per side.

6 . Spread about 1/4 cup hot picadillo on one half of the hot tortilla. Top with Mexican cheese, then fold tortilla in half, pressing down with a spatula. Cook until cheese is melted, about 1 more minute. Repeat to cook remaining quesadillas.

7 . Cut each quesadilla into 3 triangles to serve.

Cinnamon-Apple Bars with Icing

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

2 . Combine flour, sugar, baking powder, and salt for crust in a bowl. Cut butter into the mixture with 2 knives or a pastry blender until crumbly; do not overmix. Stir in egg yolks. Press 1/2 of the mixture into a 9x13-inch baking pan, and set the remainder aside for the topping.

3 . Prepare filling: Mix apple slices with sugar, flour, and cinnamon until coated. Layer apples overlapping evenly on top of the crust. Drizzle any remaining juices from the apple mixture over top for added sweetness. Crumble the remaining crust mixture over the apples.

4 . Bake in the preheated oven until sides are bubbly and top is golden brown, about 40 minutes.

5 . While the bars are baking, mix powdered sugar, milk, and vanilla for icing together.

6 . Remove bars from the oven and immediately drizzle icing over top. Let cool to room temperature, about 30 minutes, before slicing into 12 bars and serving.

Good Frickin' Paprika Chicken

1 . Whisk together yogurt, garlic, 3 tablespoons paprika, 2 tablespoons olive oil, 1 tablespoon hot chile paste, and cayenne pepper in a large bowl.

2 . Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours.

3 . Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

4 . Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Season with salt.

5 . Combine 1/4 cup olive oil, sherry vinegar, ketchup, 1/8 teaspoon hot chile paste, pinch paprika, salt, and pepper in a small bowl. Set aside.

6 . Grill chicken, skin-side down, on the preheated grill for 4 minutes with grill lid closed.

7 . Turn chicken and grill with lid closed until well-browned and meat is no longer pink in the center, about 6 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C).

8 . Spoon sherry vinegar mixture over cooked chicken and serve. Jewels

Pasta e Olio

1 . In a large pot with boiling salted water cook spaghetti pasta until al dente. Drain.

2 . Meanwhile, in a large skillet over low heat saute garlic, parsley, and red pepper flakes with olive oil . Cook until garlic turns golden in color, about 10 to 15 minutes.

3 . Toss pasta with garlic mixture and butter or margarine. Serve warm.

Goat Cheese and Caramelized Onion Tarts

1 . Cut thawed puff pastry into six 3- to 4-inch rounds using a cookie cutter. Roll edges of each pastry slightly to form 6 small tarts. Set aside.

2 . Heat olive oil in a skillet over medium-high heat; stir in sweet onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 40 minutes more. Remove from heat and set aside.

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

4 . Bring 1/3 cup balsamic vinegar to a boil in a saucepan. Reduce heat and let simmer until thickened, 5 to 10 minutes. Stir in 2 tablespoons balsamic vinegar and brown sugar. Remove from heat and set aside.

5 . Divide cooked onions between the 6 tart shells and place on a baking sheet. Sprinkle goat cheese evenly on top of each tart.

6 . Bake in the preheated oven for 7 minutes. Remove from the oven and drizzle each with balsamic vinegar reduction.

7 . Return tarts to the oven and continue to bake until cheese is bubbly and tarts are golden brown, about 8 minutes more.

Coconut Cashew Tuna Tartare

1 . Stir tuna, 1/2 of the coconut milk, cashews, red onion, serrano pepper, cilantro, ginger, and salt together in a bowl; add lime juice and stir. Drizzle in remaining coconut milk until desired consistency is reached. Transfer tartare to a bowl and sprinkle red pepper flakes over the top.

Vegetarian Pumpkin Soup

1 . Cook sausage in a skillet over medium heat until heated through, 3 to 5 minutes. Transfer sausage to a plate.

2 . Place onion, mushrooms, garlic, and Italian seasoning into the skillet over medium heat; cook until soft, about 5 minutes. Stir in pumpkin puree. Add vegetable broth. Reduce heat and simmer until flavors are blended, 20 to 25 minutes.

3 . Stir in sausage, light cream, Parmesan cheese, and hot sauce; simmer 10 to 15 minutes more.

Scrumptious Shrimp Scampi Linguine

1 . Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Reserve 1 cup of the linguine cooking water, and drain pasta well in a colander set in the sink.

2 . Melt 2 tablespoons of butter and 1 1/2 tablespoon of olive oil together in a large skillet over medium heat, and cook and stir the red and yellow bell pepper and garlic until the peppers have softened, about 10 minutes. Stir in the shrimp, and cook and stir until the shrimp are opaque and pink, about 5 minutes. Remove the shrimp to a bowl and set aside, leaving the peppers and garlic in the skillet.

3 . Stir the wine, lemon juice, and clam juice into the skillet, and bring to a boil over medium heat. Mix in 2 more tablespoons of butter and 1 1/2 tablespoons of olive oil, and return the shrimp to the skillet. Stir in reserved pasta cooking water, cream, red pepper flakes, parsley, and sea salt. Add the cooked linguine, and toss lightly with the shrimp and sauce in the skillet. Simmer the mixture over medium-low heat for 5 minutes to let the pasta absorb some of the sauce, and serve hot. Unknown

Slow Cooker Chicken Gumbo with Shrimp

1 . Line a 5- to 6-quart slow cooker with Reynolds slow cooker liner.

2 . Place tomatoes, chicken, broth, green pepper, onion, celery, garlic, Cajun seasoning, black pepper, and cayenne pepper into the prepared slow cooker. Stir gently with a wooden spoon or rubber scraper to combine.

3 . Cover and cook on Low for 6 hours.

4 . Remove the lid and stir in shrimp gently with a wooden spoon or rubber scraper. Cover and continue cooking on Low until shrimp is opaque, about 3 minutes more. Serve over cooked rice.

Homemade spicy sprat

1 . Prepare the spices. Grind (not very finely) in a coffee grinder 1 tsp. each: allspice, cloves, coriander seeds; 1/2 tsp. each: black pepper, nutmeg, ginger, cardamom and cinnamon. We will only need 2 tsp. of the mixture, and the rest will be left for next time. Let's make a salt mixture: we'll mix 2 tsp. (no slice) of coarse salt with 1 tsp. (no slice) of sugar. For 0.5 kg of sprat we need 0.5 l can.

2 . Stack the first row of sprat in the jar in staggered order (head-tail). The fish should lie tightly.

3 . Sprinkle salt mixture - about 0.5 tsp. and spice mixture - about 1/3 tsp. Put a small bay leaf on top.

4 . The next row is placed across the previous one and in the same way sprinkle with the salt mixture, spice mixture and on top - a bay leaf.

5 . Fill the jar to the top so that the lid of the jar subsequently pressed the fish.

6 . Fill the fish with cold boiling water so that there are no air-filled voids - this is easy to do with a table knife. The water should cover the fish completely.

7 . That's it. Close the jar and put it in the fridge for 3 days. If a sprat is big, you can keep it for 4-5 days - it will taste even better! You can judge if a sprat is ready "by eye". After a while a freshly salted sprat "draws in" its stomach. When it becomes round and smooth again it means that the sprat is ready. Bon appetit!