Type what you have

Ingredients

• ✓ garlic salt
• fettuccine pasta
• butter
• heavy cream
• salt
• pepper
• romano cheese
• parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
3. 3 Heat butter and cream in a large saucepan over low heat until butter melted; add garlic salt, salt, and black pepper.
4. 4 Increase the heat to medium; stir in Romano and Parmesan cheeses until melted and sauce has thickened.
5. 5 Add cooked pasta to sauce; toss until thoroughly coated. Serve immediately.

By ERINMARIE

Ingredients

• ✓ garlic salt
• chicken breast
• olive oil
• italian seasoning
• mozzarella cheese
• pepperoni
• onion
• pizza sauce

Instructions

1. 1 Preheat an air fryer to 380 degrees F (190 degrees C) according to manufacturer's instructions.
2. 2 Lay a chicken breast flat onto your work surface; cut in half, lengthwise, leaving the breast attached on one side so it opens like a book. Repeat with remaining chicken breast.
3. 3 Rub outsides of chicken breasts with oil; sprinkle with Italian seasoning and garlic salt.
4. 4 Open each breast like a book; divide and stuff with mozzarella cheese, pepperoni, onion, and pizza sauce. Close each breast to enclose filling. Carefully transfer to the air fryer basket.
5. 5 Air fry until chicken is no longer pink in the center and the juices run clear according to manufacturer's directions, about 18 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By thedailygourmet

Ingredients

• ✓ garlic salt
• bread crumb
• parmesan cheese
• egg
• olive oil
• zucchini
• mozzarella cheese
• spaghetti sauce

Instructions

1. 1 Combine bread crumbs, Parmesan cheese, and garlic salt in a shallow bowl. Beat eggs in a separate shallow bowl.
2. 2 Heat oil in a large skillet over medium heat.
3. 3 Dip zucchini slices into egg, then press into bread crumbs. Add zucchini in a single layer to the skillet; cook until golden brown, about 3 minutes. Flip; cook other side until tender and golden brown. Sprinkle mozzarella over zucchini; cook until cheese melts, 1 to 2 minutes more.
4. 4 Spoon sauce onto plates; top with zucchini slices.

By Kelli

Ingredients

• ✓ garlic salt
• fettuccini pasta
• butter
• chicken breast
• mushroom
• black pepper
• heavy cream
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Meanwhile, heat butter in a large skillet and brown chicken and mushrooms until chicken is cooked through. Season with garlic salt and pepper. Add whipping cream and cook until thick, stirring constantly. Add Parmesan cheese when at desired consistency. Serve over noodles.

By Torrerizor

Ingredients

• ✓ garlic salt
• lasagna noodle
• ground beef
• onion
• salt
• spaghetti sauce
• cottage cheese
• mozzarella cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water for 8 to 10 minutes, or until al dente; drain.
2. 2 In a large skillet over medium heat, saute ground beef, onions, salt and garlic salt until meat is brown. Drain excess fat, add spaghetti sauce to beef mixture, and bring to a boil. Reduce heat, and simmer for 15 to 20 minutes.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking pan.
4. 4 Line bottom of pan with three lasagna noodles. Spread 1/3 of sauce mixture over noodles. Layer 1/3 of the cottage cheese over the sauce. Sprinkle 1/3 of the mozzarella over the cottage cheese. Repeat this layering process until all ingredients are used up.
5. 5 Bake in the preheated oven for one hour. Let stand for 10 minutes before serving.

By Bob

Ingredients

• ✓ garlic salt
• all-purpose flour
• black pepper
• oregano
• chicken breast
• olive oil
• butter
• mushroom
• marsala wine

Instructions

1. 1 Whisk flour, garlic salt, pepper, and oregano together in a bowl. Dredge chicken in flour mixture until lightly coated.
2. 2 Heat oil and butter in a large skillet over medium heat. Add chicken and cook until lightly browned, about 2 minutes. Flip chicken and add mushrooms. Cook, stirring mushrooms occasionally, until chicken is browned on the other side, about 2 more minutes.
3. 3 Pour Marsala wine over chicken. Reduce the heat to low, cover, and simmer until chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Allrecipes Member

Ingredients

• ✓ garlic salt
• garlic
• mushroom
• vegetable oil
• tomato puree
• spinach
• italian seasoning
• soft tofu
• instant lasagna noodle

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a large skillet, saute garlic and mushrooms in oil until all the liquid is cooked out. Add 1/3 tomato puree to mushrooms and garlic, cook 2 to 3 minutes, and remove from heat.
3. 3 In a microwave-safe bowl, combine spinach, garlic salt, Italian seasoning and tofu. Blend until the mixture is an even consistency. Heat in a microwave on high for 2 minutes.
4. 4 In a 9x9 inch baking pan, pour one thin layer of remaining tomato puree, a layer of noodles, 1/2 the tofu mixture, the mushroom sauce, a layer of noodles, 1/2 the tofu mixture, a layer of tomato puree, a layer of noodles, and a final layer of tomato puree.
5. 5 Bake 45 minutes in the preheated oven.

By Shaun

Ingredients

• ✓ garlic salt
• linguini pasta
• tomato
• mozzarella cheese
• basil
• garlic
• olive oil
• black pepper

Instructions

1. 1 Combine tomatoes, cheese, basil, garlic, olive oil, garlic salt, and black pepper in medium bowl. Set aside.
2. 2 Meanwhile, cook pasta according to package directions.
3. 3 Drain pasta, and transfer to a serving bowl. Toss with tomato mixture. Serve.

By Karen C. Greenlee

Ingredients

• ✓ garlic salt
• turkey bacon
• angel hair pasta
• plain greek yogurt
• parmesan cheese
• egg
• italian seasoning
• red pepper flakes
• onion powder

Instructions

1. 1 Place turkey bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Drain, let cool, and crumble.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in angel hair pasta, bring back to a boil, and cook over medium heat until tender yet firm to the bite, 4 to 5 minutes.
3. 3 Meanwhile, whisk Greek yogurt, Parmesan cheese, egg, Italian seasoning, red pepper flakes, garlic salt, and onion powder together in a bowl.
4. 4 Drain pasta and return to the pot. Pour egg mixture over the pasta while still warm. Cook and stir over low heat for 1 to 2 minutes. Add bacon pieces and toss to coat.

By thedailygourmet

Ingredients

• ✓ garlic salt
• water
• all-purpose flour
• baking powder
• salt
• olive oil
• cayenne pepper
• basil
• parmesan cheese

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch baking pan.
2. 2 Pour water into the bowl of an electric mixer fitted with a dough hook. Sift together flour, baking powder, and salt, and add to the water. Mix on medium speed until dough forms a ball. (Or, stir together water, flour, baking powder, and salt in large mixing bowl. Turn dough out onto floured surface and knead until it forms a ball.)
3. 3 Plop dough into greased baking pan. Using oiled fingers, spread dough to 1/2-inch thickness. Dough will be sticky and elastic. It does not have to be perfectly even, but make sure there are no holes. Rub the top and sides of dough with olive oil. Season with cayenne, garlic salt, and basil.
4. 4 Bake in preheated oven for 20 minutes. Remove from oven; sprinkle with Parmesan cheese and return to oven. Bake until just golden, or about 5 minutes.

By Julia

Ingredients

• ✓ garlic salt
• ground beef
• spinach
• parmesan cheese
• parsley
• bread crumb
• olive oil
• egg
• black pepper

Instructions

1. 1 Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the spinach and cook until wilted, about 1 to 2 minutes. Remove from heat and allow to cool for 10 minutes.
2. 2 Transfer the beef mixture to a bowl. Add the Parmesan, parsley, bread crumbs, olive oil, egg, garlic salt, and pepper and mix well. Run the filling through a grinder until smooth (or puree in a food processor until smooth).
3. 3 The filling can be kept in the refrigerator for up to four days or in the freezer for up to three months.

By Sherrie Durkee

Ingredients

• ✓ garlic salt
• turkey sausage
• onion
• celery
• carrot
• chicken broth
• tomato
• cabbage
• basil
• bow tie pasta

Instructions

1. 1 Cook and stir sausage in a soup pot over medium heat until crumbly and no longer pink.
2. 2 Add onions, celery, and carrots. Cook, stirring occasionally, until onions are soft, about 5 minutes.
3. 3 Add broth, tomatoes, cabbage, and basil; bring to a boil. Stir in pasta; cover and simmer until pasta is tender, about 10 minutes. Season with garlic salt.

By Behr

Ingredients

• ✓ garlic salt
• baby back rib
• fennel seed
• black pepper
• sugar
• salt
• cayenne pepper
• brown sugar
• orange juice
• rice wine vinegar
• orange zest
• hot chile paste

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with aluminum foil.
2. 2 Combine fennel seeds, black pepper, sugar, garlic salt, kosher salt, and cayenne pepper in a small bowl.
3. 3 Place rib racks on the prepared baking sheet; cut several shallow slits in membranes along backs of ribs with a sharp paring knife. Rub spice rub on both sides of rib racks.
4. 4 Bake in the preheated oven for 1 1/2 hours. Flip and bake until a fork easily inserts between bones, 1 to 1 1/2 hours more. Cool completely, about 1 hour.
5. 5 Bring brown sugar, orange juice, vinegar, orange zest, and hot chili paste to a boil in a saucepan over medium heat. Reduce heat; simmer until reduced by half, about 5 minutes.
6. 6 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
7. 7 Cut rib racks into individual ribs; toss with glaze in a large bowl until evenly coated. Place ribs on the prepared baking sheet. Reserve any additional glaze in the bowl for basting.
8. 8 Bake in the preheated oven for 5 minutes. Flip, brush with remaining glaze, and bake until browned, 5 to 10 minutes more.

By John Mitzewich

Ingredients

• ✓ garlic salt
• ground beef
• onion
• olive oil
• parsley
• tomato juice
• tomato sauce
• worcestershire sauce
• salt
• black pepper

Instructions

1. 1 Combine ground beef, onion, olive oil, and parsley in a large skillet over medium heat. Cook and stir until onions are soft and ground beef is cooked through, 8 to 10 minutes.
2. 2 Pour tomato juice and tomato sauce into a large pot over medium heat. Add ground beef mixture, Worcestershire sauce, salt, garlic salt, and pepper. Simmer for 1 hour.

By Ronda Kirsch

Ingredients

• ✓ garlic salt
• ground beef
• egg
• bread crumb
• ketchup
• italian seasoning
• oregano
• basil
• tomato
• mozzarella cheese

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix ground beef, eggs, bread crumbs, and ketchup in a large bowl until well combined. Season with Italian-style seasoning, oregano, basil, garlic salt, diced tomatoes, and cheese. Press into a 9x5-inch loaf pan, and cover loosely with foil.
3. 3 Bake in the preheated oven until internal temperature reaches 160 degrees F (70 degrees C), about 1 hour.
4. 4 Enjoy!

By Stefanie Sierk

Ingredients

• ✓ garlic salt
• all-purpose flour
• garlic powder
• oregano
• salt
• pork loin chop
• olive oil
• butter
• mushroom
• garlic
• marsala wine

Instructions

1. 1 Mix together flour, garlic powder, oregano, garlic salt, and salt in a medium bowl. Add pork chops and toss until well coated.
2. 2 Heat olive oil and butter in a large skillet over medium heat. Cook pork chops in hot oil-butter mixture, turning occasionally, until brown on both sides. Add mushrooms and garlic; cook and stir until mushrooms begin to soften and garlic is fragrant, about 1 minute.
3. 3 Pour in wine, scraping the skillet to loosen any brown bits of food on the bottom of the skillet. Cover and simmer over medium heat until pork is tender and sauce is thickened, about 15 minutes. An instant-read thermometer inserted into the center of pork should read at least 145 degrees F (63 degrees C). If sauce is too thick, adjust by stirring in more wine, a little at a time.

By Junnieann

Ingredients

• ✓ garlic salt
• penne pasta
• bacon
• chicken thigh
• herbes de provence
• butter
• all-purpose flour
• milk
• fontina cheese
• parmesan cheese
• provolone cheese
• sun-dried tomato

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
2. 2 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and desired crispness is reached, 6 to 10 minutes. Drain bacon on paper towels.
3. 3 Add chopped chicken thighs, garlic salt, and cantanzaro herbs to skillet and cook until chicken is no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate.
4. 4 Melt butter in a saucepan over medium heat until a pinch of flour sprinkled into the oil just begins to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Slowly add in milk, stirring constantly. Allow mixture to thicken, while stirring. Mix in fontina cheese, Parmesan, provolone, and sun-dried tomatoes. Stir to combine. Add drained pasta to sauce and mix well. Stir in cooked chicken and bacon.

By thedailygourmet

Ingredients

• ✓ garlic salt
• cooking spray
• spaghetti
• mozzarella cheese
• milk
• egg
• salt
• spaghetti sauce
• oregano
• basil
• pepperoni sausage

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish with cooking spray.
3. 3 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse with cold water.
4. 4 Mix 1/2 cup mozzarella, milk, egg, salt, and garlic salt together in a large bowl.
5. 5 Add drained spaghetti and mix until well combined. Spread mixture into the prepared baking dish. Bake in the preheated oven for 15 minutes. Remove from the oven and reduce the temperature to 350 degrees F (175 degrees C).
6. 6 Spread spaghetti sauce over noodle mixture. Sprinkle with oregano and basil, then top with remaining 1 1/2 cups mozzarella. Arrange pepperoni over cheese.
7. 7 Return to the oven and bake until cheese is bubbly and beginning to brown, about 30 minutes. Let stand for 5 minutes before cutting.

By Kathy

Ingredients

• ✓ garlic salt
• butter
• all-purpose flour
• parmesan cheese
• herbes de provence
• chicken breast
• black pepper
• chicken bone broth
• lemon juice
• caper
• white wine
• lemon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Add butter to a large cast iron skillet and place into the oven to allow butter to melt — careful not to burn the butter.
2. 2 Combine flour, Parmesan cheese, herbs, and 1/2 teaspoon garlic salt in a shallow dish; mix to combine.
3. 3 Season chicken with remaining 1/2 teaspoon garlic salt and black pepper. Dredge in the flour mixture to coat evenly.
4. 4 Carefully remove the skillet from the oven using oven mitts and mix bone broth and lemon juice into the melted butter. Place the flour-seasoned chicken breasts in the skillet and sprinkle with capers. Spoon some of the melted butter mixture over the chicken.
5. 5 Return skillet to the oven and bake until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. If the skillet liquid evaporates too quickly, add additional bone broth and lemon juice.
6. 6 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Carefully pour wine into the bottom of the skillet. Broil chicken until lightly browned on top. Spoon the sauce over the chicken. Garnish with lemon slices.

By thedailygourmet

Ingredients

• ✓ garlic salt
• olive oil
• pancetta bacon
• eggplant
• marinara sauce
• cherry tomato
• red wine
• red pepper flake
• black pepper
• white sugar
• white pepper
• penne pasta

Instructions

1. 1 Heat 1 tablespoon oil in a skillet over medium heat. Add pancetta; cook until browned on the edges, about 5 minutes. Add eggplant and remaining 2 tablespoons olive oil; cook until eggplant is slightly softened, about 5 minutes.
2. 2 Pour marinara sauce, tomatoes, and wine into the skillet. Add red pepper flakes, black pepper, garlic salt, sugar, and white pepper. Stir and cover. Let sauce simmer until flavors combine, about 20 minutes.
3. 3 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain; mix with the sauce.

By Andrew Bleiman

Ingredients

• ✓ garlic salt
• chicken breast
• olive oil
• roma tomato
• basil
• green onion
• garlic
• salt
• black pepper
• lemon juice
• parmesan cheese
• aluminum foil

Instructions

1. 1 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
2. 2 Place the chicken breast halves between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/2 inch. Brush each chicken breast with olive oil, and sprinkle with a pinch of garlic salt.
3. 3 Grill the chicken breasts on the preheated grill until the meat is no longer pink inside and the chicken has good grill marks, 5 to 8 minutes per side. Move chicken to a cooler part of the grill to keep warm.
4. 4 While the chicken is cooking, mix together the tomatoes, basil, green onions, garlic, salt, black pepper, and lemon juice in a bowl.
5. 5 Place an 8-inch square piece of aluminum foil onto the grill, and move a cooked chicken breast onto the foil. Top the chicken breast with about 1/4 cup of the tomato mixture, and sprinkle the topping with about 2 teaspoons of Parmesan cheese. Repeat for the other pieces of chicken.
6. 6 Close the lid on the grill, and grill the chicken breasts until the topping is hot, 2 to 3 more minutes.

By deborah

Ingredients

• ✓ garlic salt
• manicotti pasta
• ricotta cheese
• egg
• onion
• romano cheese
• chicken bouillon powder
• thyme
• black pepper
• spinach
• tomato sauce
• mozzarella cheese

Instructions

1. 1 In a large pot cook manicotti pasta with boiling salted water until al dente. Rinse with warm water and drain.
2. 2 In a large bowl mix together ricotta cheese, eggs, onion, grated Romano cheese, chicken bouillon, garlic, thyme, ground black pepper, and spinach.
3. 3 To assemble, fill manicotti noodles with cheese filling. Arrange noodles in a greased 9x13 inch pan. Pour tomato sauce down center of shells. Sprinkle with shredded Mozzarella cheese.
4. 4 Bake in a preheated 350 degree(175 degree C) oven for 25 minutes, or until hot and bubbly.

By Jo dw

Ingredients

• ✓ garlic salt
• all-purpose flour
• bread crumb
• black pepper
• chicken breast
• bacon
• onion
• lemon pepper seasoning
• italian seasoning
• salt
• red pepper flakes
• brown sugar
• colby monterey jack cheese

Instructions

1. 1 Mix flour, bread crumbs, garlic salt, and black pepper together in a bowl. Coat each chicken breast with flour mixture.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon, reserving bacon drippings; drain bacon on paper towels.
3. 3 Cook and stir coated chicken breasts in the bacon drippings until chicken is no longer pink in the center and juices run clear, about 5 minutes per side; remove and keep warm.
4. 4 Cook and stir onion, lemon-pepper seasoning, Italian seasoning, salt, red pepper flakes, and brown sugar in the same skillet until onion is golden brown, 10 to 15 minutes.
5. 5 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
6. 6 Arrange chicken breasts on a baking sheet; top each breast with 2 bacon slices. Top with caramelized onion and Colby-Monterey Jack cheese.
7. 7 Broil chicken breasts until cheese is melted and bubbling, 1 to 3 minutes.

By Stephanie Nussear Back

Ingredients

• ✓ garlic salt
• panko
• milk
• egg
• ground beef
• turkey sausage
• onion
• marinara sauce
• string cheese
• butter
• heavy cream
• parmesan cheese
• nutmeg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a loaf pan.
2. 2 Combine panko, milk, and egg in a small bowl and allow to soften, about 5 minutes.
3. 3 Combine ground beef, sausage, onion, 3 tablespoons marinara sauce, and garlic salt in a bowl. Add panko mixture and mix by hand until combined. Pat 1/2 of the mixture into the prepared pan. Lay 2 string cheese sticks side-by-side horizontally on top, leaving about 1/2 inch from the ends of the pan; stack remaining cheese sticks on top. Cover with remaining meat mixture.
4. 4 Bake in the preheated oven for 40 minutes. Remove from the oven and cover with remaining marinara sauce. Bake for 20 minutes more.
5. 5 While meatloaf bakes, prepare Alfredo sauce. Melt butter in a saucepan over medium heat, stirring with a wooden spoon, about 1 minute. Add heavy cream and stir until combined. Add Parmesan cheese and stir until blended. Season with nutmeg.
6. 6 Remove meatloaf from the oven and allow to rest for about 10 minutes. Pour Alfredo sauce down the middle of meatloaf. Slice and serve.

By thedailygourmet

Ingredients

• ✓ garlic salt
• olive oil
• chicken breast
• italian seasoning
• butter
• onion
• baby bella mushroom
• garlic
• chicken broth
• farro
• red pepper flakes
• parmigiano-reggiano cheese
• parmigiano-reggiano cheese

Instructions

1. 1 Heat a large oven-safe skillet over medium-high heat. Add olive oil.
2. 2 Season chicken breasts with 1 tablespoon Italian seasoning and 1/2 teaspoon garlic salt; place in the hot skillet. Sear until golden but not cooked through, 1 to 2 minutes per side. Remove to a plate.
3. 3 Add butter to the skillet. Add onion to melted butter and cook, stirring occasionally, until onions have caramelized, 5 to 6 minutes. Add mushrooms and garlic and cook, stirring, until mushrooms have softened slightly, 3 to 4 minutes. Season with remaining 1 teaspoon garlic salt and 1/2 teaspoon Italian seasoning; stir until fragrant, another 30 seconds.
4. 4 Add chicken broth and farro; bring to a boil. Reduce heat to medium-low, add chicken breasts back into the skillet, nestling them into the vegetables. Cover skillet and simmer until farro has absorbed all the broth, 40 to 45 minutes.
5. 5 Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Sprinkle 1/2 cup Parmigiano-Reggiano cheese over chicken and vegetables in the skillet.
7. 7 Bake in the preheated oven until cheese has melted and is golden brown, 8 to 10 minutes. Serve with remaining cheese, if desired.

By thedailygourmet

Ingredients

• ✓ garlic salt
• butter
• onion
• green bell pepper
• garlic
• tomato
• burgundy wine
• italian seasoning
• salt
• black pepper
• chicken
• all-purpose flour
• spaghetti

Instructions

1. 1 Melt butter in a large stockpot over medium heat. Add onion, bell pepper, and garlic; cook until begins to soften, about 3 minutes. Add tomatoes, wine, Italian seasoning, salt, black pepper, and garlic salt; cook and stir until mixture just begins to boil.
2. 2 Reduce heat to medium-low; add chicken and cook until meat is fall-off-the-bone tender, about 1 ½ hours. Remove bones and skin from chicken; return meat to the pot.
3. 3 Place ¾ cup reserved canned tomato liquid in a microwave-safe bowl; microwave until just warmed. Stir in flour until thick; stir into the pot, stirring continuously, until begins to thicken. Remove from heat; set aside for about 15 minutes.
4. 4 Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet still firm to the bite, about 12 minutes. Drain. Serve chicken cacciatore over spaghetti.

By Kim Shepheard

Ingredients

• ✓ garlic salt
• olive oil
• onion
• carrot
• celery
• tomato
• italian seasoning
• beef bouillon
• water
• zucchini
• cabbage
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Heat oil in a large stock pot over medium-high heat. Add onion, carrots, and celery; cook until onion is translucent and vegetables are tender, 5 to 7 minutes. Stir in tomatoes and Italian seasoning; cook 5 minutes, stirring frequently.
2. 2 Dissolve bouillon cubes in water in a large glass, heat-proof, measuring cup; stir into vegetables in the pot. Reduce heat to a medium simmer; cook about 10 minutes. Add zucchini, cabbage, and garlic salt; cook until tender, about 5 minutes. Season with salt and black pepper. Top servings with Parmesan cheese.

By Peach822

Ingredients

• ✓ garlic salt
• olive oil
• zucchini
• salt
• black pepper
• ground beef
• onion
• garlic
• basil
• oregano
• tomato paste
• water
• basil
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
2. 2 Drizzle olive oil on zucchini and season with salt and pepper. Place on the prepared baking sheet.
3. 3 Bake in the preheated oven until zucchini is fork-tender, 30 to 45 minutes.
4. 4 While zucchini is cooking, heat a large skillet over medium-high heat. Cook and stir ground beef with onion and garlic until browned and crumbly, 5 to 7 minutes. Stir in dried basil, dried oregano, and garlic salt.
5. 5 Combine tomato paste with water in a small bowl. Mix thoroughly. Drain fat from beef mixture if needed. Add tomato paste mixture and heat through. Turn off heat, add fresh basil leaves, and mix until well blended.
6. 6 Remove zucchini from the oven; leave the oven on. Scoop meat mixture generously into each zucchini quarter and sprinkle each with mozzarella cheese. Return to the oven and bake until cheese is melted, about 5 minutes.

By Corie Kessler-Bennett

Ingredients

• ✓ garlic salt
• chicken tenderloin
• salt
• pepper
• mushroom
• red bell pepper
• yellow bell pepper
• spaghetti
• butter
• all-purpose flour
• chicken broth
• half and half
• black pepper
• swiss cheese
• parmesan cheese
• parmesan cheese

Instructions

1. 1 In a large nonstick skillet, sauté tenderloins. Salt and pepper, to taste. Add mushrooms, red bell peppers, yellow bell peppers, and cook until vegetables are tender.
2. 2 Cook spaghetti according to package directions. Drain and set aside.
3. 3 In a large saucepan, melt butter or margarine and blend in flour. Gradually stir in chicken broth and half-and-half. Cook over medium-low heat, stirring constantly, until sauce begins to thicken. Add garlic salt and ground black pepper, to taste. Blend in Swiss and Parmesan cheeses and continue heating, stirring constantly, until cheeses melt.
4. 4 Stir in chicken-vegetable mixture and heat thoroughly. Toss with cooked pasta and top with grated Parmesan cheese, if desired.

By MARBALET

Ingredients

• ✓ garlic salt
• olive oil
• garlic
• tomato
• tomato paste
• salt
• black pepper
• basil
• cube steak
• salt
• black pepper
• all-purpose flour
• egg
• garlic and herb panko bread crumbs
• vegetable oil
• mozzarella

Instructions

1. 1 Heat olive oil in a saucepan and cook garlic until lightly golden brown and fragrant, about 1 minute. Carefully add tomatoes, tomato paste, salt, and pepper; stir to combine. Simmer sauce, stirring occasionally, until thickened, about 20 minutes. Remove from heat and mix in basil. Stir to combine, taste, and adjust seasoning with salt and pepper. Set aside.
2. 2 Season cube steaks with salt and pepper on both sides. Set 3 shallow dishes on the counter. Add flour and garlic salt to the first, beaten eggs to the second, and bread crumbs to the third. Season eggs with 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. 3 Coat each cube steak lightly with flour and tap off excess. Dip cube steak in beaten eggs, allowing excess egg to drip off before turning cube steak in bread crumbs. Press bread crumbs into the cube steak to make sure they adhere. Transfer breaded cube steak to a wire rack-lined baking sheet. Continue this process until all cube steaks are coated.
4. 4 Heat oil in a large skillet over medium heat until shimmering. Place cube steak gently into the skillet and cook on the first side until golden brown, 2 to 3 minutes. Turn over carefully and cook on the second side until golden brown, 2 to 3 minutes longer. Return to the baking sheet to drain.
5. 5 Set an oven rack about 8 to 10 inches from the heat source and preheat the oven's broiler. Line a rimmed baking sheet with parchment paper.
6. 6 Transfer cube steaks to the lined baking sheet and place the sliced mozzarella cheese evenly on top. Broil until mozzarella has melted and begins to brown, about 5 minutes. Spoon the tomato sauce over each cube steak before serving.

By thedailygourmet