Sloppy Joseph

You just have to serve something sloppy on Halloween! Make these sandwiches for your trick-or-treaters, then follow them up with some Spooky Spiced Cider and Compost Cookies -- you'll find recipes in the Serve With links below.
Servings: 6
Ingredients:
1 1/2 pounds lean ground beef
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 tablespoon vegetable oil
1 (10-ounce) can tomato soup
1 1/2 teaspoons vinegar
1 teaspoon dry mustard
1 teaspoon poultry seasoning
1/2 teaspoon dried thyme
1/4 teaspoon salt
6 hamburger buns
Directions:
In a large skillet over medium-high heat, brown the ground beef with the onion and green pepper in the oil.
Add the remaining ingredients, bring to a boil, reduce the heat and simmer for 15 minutes. Serve on hamburger buns.
Notes: You can easily double or triple the recipe to make ahead and serve to a crowd. Keep warm in your slow-cooker for buffet service.

Jalapeno, Lemon and Black Pepper Shrimp

Don't let the delicate looks and light lemony flavor deceive you: This seafood entree has an unexpected burst of heat! Of course, you can cut back on the jalapenos if you prefer a milder dish.
Credit: Rori Trovato
Servings: 4
Ingredients:
1 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
3/4 cup all-purpose flour
2 pounds large shrimp, peeled, deveined and patted dry with paper towels
1/4 cup olive oil
2 teaspoons minced jalapeno pepper
2 large garlic cloves, minced
3 tablespoons unsalted butter, cut into small pieces and kept cold
2 tablespoons fresh lemon juice
Directions:
In a strong plastic bag, combine the salt, pepper, flour and shrimp. Shake well. Heat 2 tablespoons of the olive oil in a large skillet over high heat until very hot but not smoking. Add half of the shrimp; don't crowd. Cook the shrimp until golden brown and crisp, about 5 to 7 minutes; remove and place on a warm plate. Add the remaining olive oil and continue with the second batch of shrimp. Return the first batch to the pan and add the jalapenos and garlic. Cook for an additional 30 seconds. Add the butter and lemon and turn off the heat. Stir the butter into the shrimp until just melted and creamy. Adjust the seasoning with additional salt and pepper if desired.

Chocolate Mousse

Ingredients

4 egg yolks
3/4 cup sugar
6 oz dark chocolate, semi sweet or bitter sweet
4 tb coffee6 oz butter, unsalted
4 egg whites
Salt
Chocolate Mousse Recipe (serve 6)
1.Beat the egg yolks and sugar until it turns into a a thick yellow mixture.
2.Melt chocolate and coffee in a mixing bowl. Put the mixing bowl over hot water so that mixing 3.is easier. Add butter gradually and beat until cream is smooth.
4.Beat the chocolate with the egg yolks and sugar mixture.
5.Beat the egg whites and a pinch of salt until stiff. Sprinkle 1 tablespoon of sugar above and 6.beat again for a couple of minutes.
7.Stir about one third of the egg whites into the chocolate mixture. Stir well, then add remaining whites.

Serving: Refrigerate for at least 2 hours. Can be served with whipped cream

Chicken Oregano

This fragrant chicken dish is wonderful right out of the pan, but it also freezes well, for those nights when you just can't bear to make dinner from scratch. So why not whip up a double batch?
Credit: Holly Clegg's Trim & Terrific Freezer Friendly Meals
Servings: 4 to 6
Ingredients:
1 1/2 pounds skinless, boneless chicken breasts
1 onion, chopped
1/2 teaspoon minced garlic
Salt and pepper to taste
1 tablespoon dried oregano leaves
1 (16-ounce) can whole tomatoes, crushed, with their juices
1/2 pound mushrooms, sliced
1/4 cup dry red wine, optional
Directions:
In a large nonstick skillet coated with nonstick cooking spray, brown the chicken on both sides over medium heat, about 5 minutes in all, cooking in batches if necessary. Add the onion and garlic and cook 5 minutes more, or until the vegetables are tender. Sprinkle with salt and pepper and oregano. Add the tomatoes, mushrooms and wine. Cover and cook over low heat about 25 to 30 minutes or until the chicken is tender. If the sauce gets too thick, add a little water.
To prepare and eat now: Serve with angel hair pasta.
To freeze: Cool to room temperature, wrap, label and freeze. Recommended freezing time: up to 3 months.
To prepare after freezing: Remove from the freezer to defrost. Reheat in a nonstick skillet over low heat until thoroughly heated. Serve with pasta.

Savory Grouper Stew

If you can't find grouper to use in this delicious stew, just substitute red snapper or striped bass. Removing the skin from fish is easy, but your fishmonger will always be glad to do it for you.
Credit: Encyclopedia of Fishing
Servings: 6
Ingredients:
1 pound grouper fillets or other fish fillets, fresh or frozen
1 cup chopped onion
1/3 cup melted margarine or cooking oil
1 (28-ounce) can tomatoes
2 cups diced potatoes
1 cup water
1/4 cup ketchup
1/2 teaspoon salt
Pepper
1 (1-pound) can mixed vegetables
Directions:
Thaw frozen fillets. Skin fillets. Cut fillets into pieces about 1 inch square. In a 3-quart saucepan, cook onion in margarine or oil until tender. Add tomatoes, potatoes, water, ketchup, salt and pepper to taste. Cover and simmer for 30 minutes. Add fish, mixed vegetables and vegetable liquid. Cover and simmer for about 15 minutes longer, or until potatoes are tender and fish flakes easily when tested with a fork.

Butternut Squash Soup

When the weather turns cool, there's nothing like a hot bowl of soup to balance out the chill in the air. Sweet butternut squash are a symbol of the fall season and make one of our favorite soups.
Servings: 4 to 6
Ingredients:
1 medium (2 1/4 pounds) butternut squash
1 small onion, sliced
2 cans (14 1/2 ounces each) chicken broth, divided
2 tablespoons butter or margarine, cut into pieces
1/8 teaspoon pepper
Unsweetened whipped cream
Pinch ground nutmeg
Directions:
Cut the squash in half and remove the seeds. Peel the squash and cut into 1/2-inch cubes.
Preheat the oven to 425 degrees F. Layer the squash and onion in a shallow 8-inch glass casserole. Pour 1 can of broth over the vegetables, then dot with butter and sprinkle with pepper and nutmeg. Cover with foil and bake until tender, about 40 minutes. Cool slightly.
Puree the vegetables and liquid in a blender, in batches if necessary, until smooth. In a saucepan, combine pureed squash and remaining broth. Bring to a boil. Serve topped with a little whipped cream and a sprinkling of nutmeg.

Stir-Fried Steak Strips with Red Peppers and Cashews

In this stir-fry, the soy-ginger steak marinade is later cooked along with hoisin sauce to become an irresistible dressing. And you'll love the nutty crunch offered by the cashews.
Credit: Kathy Gunst with the editors of Parenting magazine
Servings: 4
Ingredients:
1 pound boneless steak
3 tablespoons light soy sauce
1 1/2 tablespoons mirin
1 tablespoon balsamic vinegar
2 tablespoons fresh ginger, peeled and finely chopped
1 tablespoon vegetable oil
2 cloves garlic, finely chopped
1 large red bell pepper, cut into thin strips
6 scallions, cut into 2-inch pieces
1 cup unsalted cashews
1 1/2 tablespoons hoisin sauce
1/4 cup water
Directions:
Cut the steak into thin slices, trimming any excess fat.
Place the meat in a bowl and cover with the soy sauce, mirin, vinegar and 1 tablespoon of the ginger. Toss to make sure the meat is covered on both sides. Cover and let marinate for at least 30 minutes or refrigerate for up to 24 hours.
Remove the steak from the marinade, reserving the marinade.
In a wok or large skillet, heat half of the oil over high heat. Add half of the garlic, half of the remaining ginger and all of the steak strips. Cook, stirring constantly, for about 5 minutes. Remove the meat with a slotted spoon and set aside.
Put the remaining oil in the wok. Add the bell pepper, scallions and remaining garlic and cook, stirring frequently, for about 4 minutes. Return the steak strips to the wok and cook another 2 to 3 minutes, or until the meat is cooked through and the vegetables are tender. Add the cashews during the last minute of cooking. Remove the mixture to a serving platter.
Add the hoisin sauce to the hot wok and stir in the reserved marinade and water, stirring well to create a smooth sauce. Let simmer for about 3 minutes, or until thickened. Spoon the sauce over the meat and vegetables and serve immediately.

Flounder with Fennel Rice

Here, fennel and mushrooms are mixed with cooked white rice to make a tasty filling for rolled flounder fillets, and a nice hit of lemon juice perfumes the sauce on top. You'll love the tangy but light combination of flavors.
Credit: Eater's Choice
Servings: 8
Ingredients:
3 tablespoons margarine, plus more for greasing pan
1/3 cup sliced fennel stalks
1 teaspoon fennel seeds
1/3 cup sliced mushrooms
1 1/2 cups cooked long-grain rice
3 tablespoons fresh lemon juice
8 flounder fillets
Directions:
Preheat the oven to 375 degrees F. Grease a shallow baking pan with margarine. In a medium skillet, saute the fennel and mushrooms in 1 tablespoon of margarine until just tender. Add the fennel seeds and cooked rice. Stir for a minute and set aside. Melt the remaining 2 tablespoons of margarine in a small saucepan. Add the lemon juice and set aside.
Lay the fillets on waxed paper. Place several tablespoons of the rice mixture in the middle of each fillet. Roll up the fillets and place them seam side down in the baking dish. (The sides may barely reach each other, but that is okay.) Pour the margarine-lemon mixture over the fish and bake for about 20 minutes or until the fish flakes easily. (Measure the thickness of the rolled fish and allow 10 minutes per inch.) If you have any rice left over, reheat and serve with the fish.

Ultimate Red Pasta Sauce

Tired of sauce in a jar? This recipe has you making a superior homemade sauce in very little time. Once you taste it with your favorite variety of pasta, you'll never go back to the jar again.
Credit: Meals on the Move by Holly Clegg
Servings: 6
Ingredients:
1 medium onion, chopped
1/2 cup chopped celery
1/2 cup finely chopped carrots
1 teaspoon minced garlic
1 (28-ounce) can pureed tomatoes
1 (6-ounce) can tomato paste
1/2 cup water or chicken broth
1 tablespoon dried oregano
1 bay leaf
1 teaspoon dried basil
2 tablespoons chopped parsley
Pinch of sugar
Salt and pepper to taste
Directions:
In a large pan coated with nonstick cooking spray, saute the onion, celery, carrots and garlic over medium heat for 5 minutes. Add the tomatoes, tomato paste, water, oregano, bay leaf, basil, parsley, sugar, salt and pepper.
Cook over medium heat for another 15 minutes. Remove bay leaf before serving. Serve over the pasta of your choice.

A delightful sandwich like this "P.L.T.," made with savory prosciutto, dressed with zesty basil mayo and served on hearty ciabatta bread, makes a wond

This simple curry, courtesy of the Poor Chef, is a fantastic one-dish meal. If you like, you can use new potatoes -- three or so of them -- instead of a baking potato.
Credit: Charles Mattocks, the Poor Chef
Servings: 2
Ingredients:
2 skinless, boneless chicken breasts, diced
1/4 cup vegetable or canola oil
1/8 cup lemon juice
1-2 tablespoons curry powder (depending on heat level desired)
Salt and pepper to taste
1 small onion, chopped
3-4 cloves fresh garlic, minced
14.5-ounce can chicken broth (need only about 3/4 of the can)
1 tablespoon cornstarch
1 large carrot, thinly sliced
1 potato, diced
1/3 cup frozen sweet peas, drained
2 cups cooked white rice
Directions:
In a medium bowl, mix chicken, oil, lemon juice, curry powder, salt and pepper. Cover and marinate in refrigerator for at least 30 minutes or longer.
In a large skillet over medium heat, add enough oil just to coat bottom of pan, and heat. Add marinated chicken mixture, chopped onion and fresh garlic. Saute over medium heat until chicken is cooked through and onions are tender. Stir cornstarch into chicken broth and mix well. Add broth and vegetables to pan and cook over medium heat until vegetables are tender, about 10 minutes. Serve over hot cooked rice.

P.L.T. (Prosciutto, Lettuce, Tomato) Sandwich with Basil Mayonnaise

A delightful sandwich like this "P.L.T.," made with savory prosciutto, dressed with zesty basil mayo and served on hearty ciabatta bread, makes a wonderful -- and quick -- dinner.
Servings: 4
Ingredients:
1 cup loosely packed basil leaves, chopped fine
1/3 cup mayonnaise
1 ciabatta loaf or 4 ciabatta rolls, split in half
1/2 pound prosciutto, sliced thin
2 small tomatoes, sliced
4 leaves romaine lettuce
Directions:
In a small bowl, combine the basil and the mayonnaise and season with a pinch of salt and pepper.
Spread the mayonnaise on the bread. For each sandwich, top with a quarter of the prosciutto, 2 slices tomato and 1 lettuce leaf. Top with the remaining piece of ciabatta.

Crab and Mango Salad with Yogurt Mint Lemon Dressing

This salad is one of the best -- the colors are gorgeous, and the different flavors and textures are in perfect harmony. It's a great dish for party time, or any time!
Servings: 4
Ingredients:
1/2 cup plain yogurt
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh mint
3 tablespoons minced red onion
1 pound cleaned Dungeness or lump crabmeat
1 mango, peeled and pitted and cut into 1/2-inch pieces
8 large leaves butter or romaine lettuce
Directions:
In a small bowl, combine the yogurt, lemon juice, mint and a pinch of salt. Set aside.
In a large bowl, combine the onion, crab and mango. Toss with the dressing and place 2 lettuce leaves on 4 plates and top with the mango crab salad.

Fresh Fettuccine with Roasted Chicken and Broccoli Rabe

What did we do before fresh rotisserie-roasted chickens were readily available at every market? Here's a different way to use this weeknight standby -- combine it with broccoli rabe and fresh pasta from the dairy case, which cooks in just minutes.
Credit: Giada's Family Dinners by Giada De Laurentiis
Servings: 4
Ingredients:
Salt
1 pound broccoli rabe, trimmed and stalks cut crosswise into 3-inch pieces
1 (9-ounce) package fresh fettuccine
1 (14-ounce) can reduced-sodium chicken broth
1/4 cup fresh lemon juice (from about 2 lemons)
3 cups shredded roasted chicken (1 roasted chicken will yield 3 to 4 cups of shredded meat)
3/4 cup freshly grated Parmesan cheese
1/2 cup toasted pine nuts
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons olive oil
1 tablespoon lemon zest
Freshly ground black pepper
Directions:
Bring a large pot of salted water to a boil. Add the broccoli rabe and cook until crisp-tender, 2 minutes. Using a slotted spoon, transfer the broccoli rabe to a large bowl. Add the fettuccine to the same pot of boiling water and cook, stirring to prevent the pasta from sticking together, until just tender, about 2 minutes. Drain, reserving 1/2 cup of the cooking liquid.
Meanwhile, in a large, heavy skillet, bring the broth and lemon juice to a boil over medium-high heat. Boil until the broth is reduced by half, about 5 minutes. Add the chicken and simmer just until heated through, about 2 minutes. Add the pasta, broccoli rabe, 1/2 cup of the Parmesan cheese, the pine nuts, parsley, oil and lemon zest. Toss to coat, adding some of the reserved cooking liquid 1/4 cup at a time to moisten, and season to taste with salt and pepper.
Mound the pasta into bowls, sprinkle with the remaining 1/4 cup Parmesan cheese and serve.

Middle Eastern Lamb with Cucumber Salad

This dish is so attractive and so delicious that no one will guess how easy it was to make. The minty, garlicky cucumber salad offers the perfect complement to the broiled lamb.
Credit: Cooking to Beat the Clock: Delicious, Inspired Meals in 15 Minutes by Sam Gugino
Servings: 4
Ingredients:
3 tablespoons olive oil
1 butterflied leg of lamb, 1 3/4 to 2 pounds, trimmed of excess fat and pounded evenly (by the butcher if possible) to about half its original thickness
2 tablespoons ground cumin
Salt and freshly ground black pepper
2 cups plain low-fat yogurt
2 large English (seedless) cucumbers
1 clove garlic
4 large sprigs mint or 4 teaspoons dried mint
1 tablespoon red wine vinegar
4 pocketless pita breads, 7 to 8 inches in diameter
Directions:
Turn on the broiler and set the broiler pan so it's 6 inches from the heat source. Put 1 1/2 tablespoons of the oil in a large heavy skillet over medium-high heat. Meanwhile, rub the lamb with the cumin and salt and pepper. (If the butcher hasn't done so, pound the lamb between two sheets of aluminum foil or wax paper with the side of a cleaver or a meat pounder before seasoning.)
Put the lamb in the skillet, raise the heat to high and cover. Cook for about 5 minutes (depending on thickness) on each side for medium rare in the middle.
While the lamb cooks, put the yogurt in a fine mesh strainer over a bowl to drain excess liquid. Peel and thinly slice the cucumbers. Put into a large mixing bowl. Peel and mince the garlic. Stack the fresh mint leaves, then roll and cut crosswise into ribbons. (If using dried mint, crush the leaves between your fingers.) Add the garlic, mint, vinegar and salt and pepper to taste to the cucumbers. Mix well. Add the drained yogurt and mix again. Pour into a serving bowl.
Brush one side of each pita with the remaining 1 1/2 tablespoons of olive oil. Broil for 1 to 2 minutes or until crisp and browned on one side. Meanwhile, thinly slice the lamb on the diagonal against the grain. Serve the lamb on a platter. Put the crisp pita in a basket. Serve with the cucumber salad.

Cannellini Kale Soup

Ingredients:
1 small stick chorizo, sliced
1 cup chopped onion
4 cloves garlic, minced or pressed
4 tablespoons olive oil
1 medium red or yellow bell pepper, diced
1 bay leaf
Pinch salt
Pinch crushed red pepper
1 large potato
2 tablespoons white wine
5 cups vegetable stock or water
1 (16-ounce) can white beans (about 2 cups), undrained
4 cups kale, washed and chopped with stems removed
Ground black pepper, to taste
Chopped fresh parsley, for garnish
Directions:
In a large soup pot or Dutch oven, saute the chorizo, onions and garlic in the olive oil, stirring often, for about 5 minutes, or until the onions soften. Add the red or yellow pepper, bay leaf, salt and crushed red pepper to the pot. Continue cooking for about 5 minutes, stirring often.
Cut the potato into cubes and add to the pot along with the white wine and stock or water. Cover and simmer for 10 to 15 minutes, or until the potato is tender. Stir in the beans and kale. Cook for an additional 5 minutes. Season with black pepper to taste. Garnish with parsley and serve immediately.

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Bombay Chicken

Ingredients:
2 tablespoons vegetable oil
2 tablespoons butter
1 1/4 pounds boneless, skinless chicken breasts, cubed
2 ribs celery, chopped
1 onion, chopped
4 cloves garlic, chopped
2 apples, chopped
1 bell pepper, chopped
1 tablespoon madras curry powder
1/2 teaspoon cinnamon
1 teaspoon cumin
1 cup chicken broth
Directions:
In a heavy skillet, heat the oil and 1/2 tablespoon of the butter until hot. Add the chicken and brown, turning as needed. Remove the chicken. Add the remaining butter and the celery, onion and garlic, and cook for 3 minutes. Add the apples, bell pepper and spices, and cook for 5 minutes. Add the chicken broth, heat to a boil, reduce heat and simmer, uncovered, for 15 minutes. Serve with hot rice.