Type what you have

Ingredients

• ✓ herb seasoning
• vegetable oil
• paprika
• salt
• flank steak
• tomato
• mushroom
• onion
• green bell pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine oil, herb seasoning, paprika, and salt in a 9x13-inch baking pan. Add steak slices, undrained tomatoes, mushrooms, onion, and bell pepper; stir to combine.
3. 3 Bake in the preheated oven, uncovered, until vegetables are tender and steak is cooked through, about 25 minutes.

By MsMarge

Ingredients

• ✓ herb seasoning
• chicken
• butter
• salt
• black pepper
• onion
• celery
• lemon
• garlic
• butter
• parsley

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Remove giblet packet from cavity of chicken and pat bird thoroughly dry with paper towels. Place 1 tablespoon butter into chicken cavity, sprinkle salt and black pepper into cavity, and stuff cavity with onion, celery, and lemon pieces. Loosen skin over breast and thigh of chicken with your fingers and insert garlic slices under the skin. Place the chicken breast side up on a rack set into a roasting pan.
3. 3 Melt 2 tablespoons butter in a small saucepan over medium-low heat; add dried parsley and Italian seasoning. Pour half the butter-herb mixture over the chicken and rub the seasoned butter onto all parts of chicken. Reserve remaining butter mixture.
4. 4 Roast chicken in the preheated oven for 20 minutes, then remove and turn chicken so breast side is down. Pour remaining half of seasoned butter over the chicken, brushing it over all parts of the bird. Return to oven and roast an additional 10 minutes.
5. 5 Reduce oven heat to 325 degrees F (165 degrees C). Roast chicken until skin is crisp and brown and the juices run clear, 1 hour and 20 more minutes. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read 160 degrees F (70 degrees C). Let chicken rest, uncovered, for 10 minutes before serving.

By Susan

Ingredients

• ✓ herb seasoning
• salt
• red pepper flakes
• honey
• garlic
• lemon
• white wine vinegar
• flat leaf parsley
• aluminum foil
• lamb breast
• paprika
• coriander
• cinnamon
• black pepper
• salt
• cumin
• olive oil

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Whisk olive oil, cumin, salt, black pepper, Italian herb seasoning, cinnamon, coriander, and paprika in a large bowl until combined.
3. 3 Coat lamb breasts in spice mixture, then place fat-side-up in a roasting pan. Tightly cover the roasting pan with aluminum foil.
4. 4 Bake in the preheated oven until meat is tender when pierced with a fork, about 2 hours.
5. 5 Meanwhile, combine chopped parsley, vinegar, fresh lemon juice, garlic, honey, red pepper flakes, and salt in a bowl. Mix well and set aside.
6. 6 Remove meat from the oven.
7. 7 Increase oven temperature to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
8. 8 Remove lamb from the roasting pan and cut into 4 pieces. Place lamb pieces on the prepared baking sheet. Brush tops with fat drippings from the roasting pan.
9. 9 Roast in the preheated oven until meat is browned and edges are crispy, about 20 minutes.
10. 10 Turn the oven broiler to high and brown meat until top is golden brown, about 4 minutes. Serve lamb topped with parsley-vinegar sauce.

By John Mitzewich

Ingredients

• ✓ herb seasoning
• zucchini
• salt
• egg
• almond
• parmesan cheese

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Cut zucchini into 3-inch lengths, then cut each piece into 9 fries. Place zucchini fries into a colander and sprinkle with salt. Let the zucchini pieces drain for at least 1 hour to remove excess liquid.
3. 3 Beat eggs in a shallow bowl. Mix almonds, Parmesan cheese, and Italian seasoning in a second shallow bowl. Rinse salt off zucchini and pat dry with paper towels.
4. 4 Dip each zucchini piece into beaten egg and roll in the almond coating. Place coated fries on prepared baking sheet.
5. 5 Bake in the preheated oven until the zucchini are tender and the coating is crisp and browned, about 25 minutes, turning them halfway through cooking time.

By Chris Ashbach

Ingredients

• ✓ herb seasoning
• beef stew meat
• worcestershire sauce
• potato
• carrot
• yellow onion
• tomato juice
• tomato
• jalapeno pepper

Instructions

1. 1 The night before, cut up potatoes and carrots and slice onions. Put all the vegetables in a plastic container filled with water for 8 hours to overnight.
2. 2 Also the night before, marinate the stew meat with Worcestershire sauce and herb seasoning in a plastic storage bag. Place in the refrigerator.
3. 3 In the morning, put the raw beef in the bottom of your slow cooker. Drain the vegetables, and pour in on top of the beef. Pour in the stewed tomatoes and tomato juice. If you like your stew a little spicy, add a chopped jalapeno pepper or two.
4. 4 Turn the slow cooker on high for 1 hour. Then, set your slow cooker to low for 6-8 hours. The beef will cook completely, and will be very tender.

By Vikki Mioduszewski

Ingredients

• ✓ herb seasoning
• canola oil
• lemon
• mustard
• honey
• garlic
• worcestershire sauce
• salt
• black pepper
• chicken breast

Instructions

1. 1 Mix canola oil, lemon zest, lemon juice, Dijon mustard, honey, garlic, Worcestershire sauce, Italian herb seasoning, salt, and black pepper in a bowl; pour into a resealable plastic bag. Place chicken breasts into the bag, seal, and squeeze bag with your fingers several times to coat chicken with marinade. Place a second resealable bag over the first and seal to prevent leaks. Refrigerate chicken for 2 to 4 hours.
2. 2 Preheat grill for medium heat and lightly oil the grate.
3. 3 Remove chicken breasts from bag; discard used marinade. Cook chicken on the preheated grill until the center is no longer pink and the juices run clear, 7 to 8 minutes per side.

By Autumn Pumpkin

Ingredients

• ✓ herb seasoning
• chicken broth
• balsamic vinegar
• white sugar
• garlic
• chicken breast
• olive oil

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk chicken broth, balsamic vinegar, sugar, Italian seasoning, and garlic together in a bowl. Place chicken breasts in marinade; let marinate for 10 minutes on each side.
3. 3 Heat olive oil in a large skillet over medium-high heat. Remove chicken from marinade; reserve marinade. Place chicken in the hot skillet and cook until browned and no longer pink inside, about 7 minutes per side.
4. 4 Pour marinade into the skillet. Cook until sauce thickens slightly, turning chicken breasts over once or twice, about 5 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).

By SHERRYLYNN2

Ingredients

• ✓ herb seasoning
• rotini pasta
• olive oil
• green bell pepper
• broccoli
• carrot
• crabmeat
• black olive
• sweet onion
• mayonnaise
• balsamic vinaigrette salad dressing
• black pepper
• cherry tomato

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain pasta and add to a large bowl with extra-virgin olive oil. Stir well, and refrigerate, about 30 minutes, while preparing the other ingredients.
2. 2 Combine bell pepper, broccoli, carrots, crabmeat, olives, and onion in a bowl. Add to pasta.
3. 3 Stir together mayonnaise, balsamic vinaigrette, Italian seasoning, and black pepper for the dressing in a small bowl and pour over the pasta salad. Mix to combine. Garnish with cherry tomatoes and serve at room temperature or chilled.

By Bibi

Ingredients

• ✓ herb seasoning
• chicken breast
• salad dressing
• chicken seasoning
• canola oil
• mozzarella cheese
• tomato
• basil leaf
• balsamic vinegar

Instructions

1. 1 Place chicken breasts, Italian salad dressing, Italian herb seasoning, and chicken seasoning into a resealable plastic bag, knead bag several times to coat chicken with marinade, and squeeze air from the bag. Seal and refrigerate 4 to 6 hours.
2. 2 Preheat oven to 500 degrees F (260 degrees C).
3. 3 Pour canola oil into a large cast iron or ovenproof skillet over medium-high heat. Heat the oil until a small droplet of water pops in the oil. Remove chicken breasts from marinade and discard used marinade. Place chicken breasts into hot oil, fry for 2 minutes, and flip chicken.
4. 4 Place skillet into the preheated oven and bake until chicken is no longer pink inside and the juices run clear, about 12 minutes. Top each chicken breast with a slice of mozzarella cheese and a tomato slice.
5. 5 Return to oven and bake until cheese has melted, 3 to 5 minutes. Transfer chicken breasts to a serving platter and top each with a basil leaf and a drizzle of balsamic vinegar.

By Dana Andreucci Johnson

Ingredients

• ✓ herb seasoning
• beef sirloin roast
• seasoned salt
• black pepper
• vegetable oil
• onion
• carrot
• celery
• potato
• carrot
• parsley
• celery salt
• citrus-flavored soda
• steak sauce

Instructions

1. 1 Sprinkle the beef with seasoned salt and black pepper to taste. Heat the vegetable oil in a skillet over medium heat, and brown the roast on all sides, about 3 minutes per side. Place the browned roast into a slow cooker, and sprinkle the onion, chopped carrot, and celery over the meat. Scatter the potatoes and carrot pieces over the other ingredients, sprinkle on the Italian seasoning, parsley, and celery salt, and pour the can of soda over everything. Sprinkle the steak sauce on top.
2. 2 Cover, and cook on Low setting for 8 hours.

By Erika

Ingredients

• ✓ herb seasoning
• bacon fat
• onion
• garlic
• bread
• milk
• chicken broth
• egg
• parsley
• sea salt
• worcestershire sauce
• mustard
• black pepper
• ground beef
• pork sausage

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease rimmed baking sheets lightly.
2. 2 Heat bacon fat in a pan over medium heat. Saute onion and garlic in the hot pan until soft, 5 to 7 minutes. Remove from heat and allow to cool.
3. 3 While mixture cools, cut the loaf of bread in half horizontally. Scoop out the white bread, leaving a boat-like shell of crust; save crust for pizza bread or garlic toast. Tear white bread into pieces (should yield 5 to 6 cups) and place into a bowl.
4. 4 Combine milk, chicken broth, and eggs in a bowl. Pour over the torn bread. Mash bread into small pieces with your fingers. Stir in cooled onion and garlic; mix well. Add parsley, salt, Worcestershire, mustard, Italian seasoning, and pepper. Mix very well.
5. 5 Combine ground beef and sausage in a large mixing bowl using your hands. Add bread mixture, about 1 cup at a time, mixing well with your hands between each addition, until all is combined evenly.
6. 6 Form meatballs and place on the prepared baking sheets.
7. 7 Bake until meatballs are browned and no longer pink in the centers, about 30 minutes.

By Hayley Ryczek

Ingredients

• ✓ herb seasoning
• flour
• oregano
• salt
• garlic powder
• onion powder
• black pepper
• cayenne pepper
• ground lamb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine flour, oregano, salt, garlic powder, onion powder, Italian seasoning, black pepper, and cayenne pepper in a large bowl. Add ground lamb and knead until thoroughly mixed together, about 3 minutes.
3. 3 Shape seasoned lamb mixture and place into a loaf pan; set on top of a baking sheet.
4. 4 Bake in the preheated oven, turning halfway to ensure even browning, for about 1 hour and 20 minutes.
5. 5 Wrap loaf in aluminum foil and let rest for about 10 minutes. Slice as thinly as possible to make doner kebab pieces.

By wakeylass

Ingredients

• ✓ herb seasoning
• zucchini
• olive oil
• onion
• garlic
• bread crumb
• parmesan cheese
• tomato sauce
• parmesan cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x12-inch baking dish.
2. 2 Bring a large pot of water to a boil and add zucchini slices; boil for 3 minutes. Drain.
3. 3 Heat olive oil in a skillet over medium heat and cook onion and garlic, stirring frequently, until onion is translucent, about 5 minutes.
4. 4 Mix bread crumbs, 1 cup Parmesan cheese, and Italian herb seasoning in a bowl.
5. 5 Spoon 3 tablespoons tomato sauce into bottom of the prepared baking dish and top with 1/3 of the zucchini slices, 1/3 of the onion-garlic mixture, and 1/3 of the crumb-Parmesan cheese mixture. Repeat layers twice more, starting with 1/2 of remaining tomato sauce and layers of zucchini, onion, and crumb mixture. End with remaining tomato sauce in a layer; sprinkle 1/4 cup Parmesan cheese over the top.
6. 6 Bake in the preheated oven until lasagna begins to bubble, about 30 minutes.
7. 7 Preheat oven's broiler and broil the lasagna until cheese topping is browned, 2 to 3 minutes. Let casserole stand for 15 minutes to set before serving.

By Chelsea S

Ingredients

• ✓ herb seasoning
• olive oil
• garlic
• salt
• black pepper
• cauliflower
• red onion
• red bell pepper
• black olive
• balsamic vinegar
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch baking sheet with foil or parchment paper.
2. 2 Combine olive oil, garlic, Italian seasoning, salt, and freshly ground pepper in a small, microwave-safe bowl. Microwave on High for 20 to 30 seconds. Watch carefully, and remove from the microwave when the oil bubbles. Set aside.
3. 3 Combine cauliflower florets, red onion, and red bell pepper in a large bowl. Pour in the olive oil mixture and stir until all the vegetables are coated. Spread out vegetables on the prepared baking sheet in a single layer.
4. 4 Roast in the preheated oven until vegetables reach the desired doneness, 20 to 25 minutes. Broil if you like additional color, carefully watching that the vegetables do not burn, 1 to 2 minutes.
5. 5 Sprinkle sliced olives over the vegetables and drizzle with balsamic vinegar. Garnish with fresh parsley. Serve warm.

By Bibi

Ingredients

• ✓ herb seasoning
• spaghetti squash
• olive oil
• onion
• garlic
• zucchini
• green bell pepper
• black pepper
• tomato
• feta cheese

Instructions

1. 1 Pierce the shell of spaghetti squash with a fork and place in a microwave-safe dish; cook in the microwave on high for 12 minutes. Set aside until cool enough to handle.
2. 2 Slice squash in half lengthwise; remove seeds. Use a fork to pull the flesh away from the shell and place into a large bowl; fluff with the fork to separate strands as much as possible.
3. 3 Heat olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until just tender, about 3 minutes. Add garlic; cook and stir for another 3 minutes. Stir zucchini and green bell pepper into mixture; season with Italian herb seasoning and black pepper.
4. 4 Pour tomatoes into the skillet. Continue cooking just until tomatoes are warmed, 3 to 5 minutes. Add squash strands to the skillet and toss until evenly mixed. Sprinkle with feta cheese and toss again to serve.

By Joanna Childs Mondragon

Ingredients

• ✓ herb seasoning
• olive oil
• garlic
• zucchini
• salt
• red pepper flakes
• marinara sauce
• water
• tuna
• elbow macaroni
• parmesan cheese

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Add garlic; cook and stir until softens, about 2 minutes. Add zucchini, salt, Italian herbs, and pepper flakes; cook and stir until zucchini begins to soften, about 5 minutes. Add marinara sauce and water; bring to a boil.
2. 2 Stir tuna into sauce; simmer until zucchini are almost tender, 7 to 10 minutes.
3. 3 Meanwhile, bring a large pot of salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until still firm, about 7 minutes. Drain well.
4. 4 Stir elbow macaroni into tuna mixture until thoroughly combined; season with salt. Turn off the heat, cover the skillet, and let pasta and sauce stand for exactly 6 minutes and 15 seconds. Pasta will soak up sauce and become more tender.
5. 5 Sprinkle servings with Parmesan cheese.

By John Mitzewich

Ingredients

• ✓ herb seasoning
• olive oil
• yellow onion
• ground beef
• garlic
• water
• tomato sauce
• tomato
• soy sauce
• seasoned salt
• bay leaf
• elbow macaroni

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a large Dutch oven over medium-high heat. Add onion and cook 3 minutes, stirring often.
3. 3 Add ground beef and cook, breaking up the meat until it is evenly browned, about 5 minutes. Add garlic and cook 3 minutes, stirring often.
4. 4 Stir in water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, seasoned salt, and bay leaves. Bring to a simmer, cover and cook 5 minutes, stirring halfway through.
5. 5 Stir in uncooked macaroni, cover, and simmer over medium heat until pasta is tender, 11 to 13 minutes, stirring occasionally.
6. 6 Remove from heat, discard bay leaves, and serve.

By pathunt

Ingredients

• ✓ herb seasoning
• kluski noodle
• butter
• onion
• garlic
• red pepper flakes
• cabbage
• water
• garlic powder
• salt
• black pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rapid boil. Cook kluski noodles at a boil, uncovered, stirring occasionally, until tender but still slightly firm, 7 to 10 minutes. Drain well. Return noodles to pot; stir in 3 tablespoons butter until melted and noodles coated. Set aside.
2. 2 Melt 2 tablespoons butter in a large pot over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 30 seconds. Stir in Italian seasoning and pepper flakes until evenly distributed.
3. 3 Stir cabbage and water into onion mixture until well combined. Cover; cook, stirring often, until cabbage is tender and reduced in volume by about half, 15 to 20 minutes. There should be a small amount of liquid left in pot.
4. 4 Gently stir buttered noodles into cabbage mixture until well combined. Stir in remaining 3 tablespoons butter if desired; season with garlic powder, salt, and black pepper.

By jillerinbott

Ingredients

• ✓ herb seasoning
• cooking spray
• eggplant
• salt
• egg
• panko bread crumb
• olive oil
• onion
• garlic
• pasta sauce
• cheese blend
• parmesan cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray an 11x13-inch baking dish and 2 baking sheets with cooking spray.
2. 2 Place eggplant slices on racks over the sink or paper towels and sprinkle both sides of slices lightly with salt. Let eggplant drain for 30 minutes, rinse, and pat dry with paper towels. Place eggplant slices on prepared baking sheets.
3. 3 Bake in the preheated oven until eggplant is soft, about 15 minutes.
4. 4 Pour beaten eggs into a shallow bowl; combine panko bread crumbs with Italian seasoning in a separate shallow bowl. Dip eggplant into beaten egg and press into panko crumbs to coat. Place breaded eggplant back on the baking sheets and spray the slices with cooking spray.
5. 5 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
6. 6 Broil eggplant slices until tops are golden brown, 2 to 3 minutes; remove slices, turn, and spray other sides with cooking spray. Broil until golden brown 2 to 3 more minutes. Remove eggplant and turn oven temperature to 350 degrees F (175 degrees C).
7. 7 Heat olive oil in a skillet over medium heat and cook and stir onion and garlic until onion is translucent, about 5 minutes. Stir in prepared pasta sauce and remove from heat.
8. 8 Spread 1/3 of the pasta sauce into bottom of the prepared baking dish. Top with half the eggplant slices, half the Italian cheese blend, and half the Parmesan cheese. Spread another 1/3 of the sauce over the layers; layer the remaining eggplant, remaining pasta sauce, Italian cheese blend, and Parmesan cheese.
9. 9 Bake casserole in the 350 degree oven until cheese is melted and bubbly, about 30 minutes. Let stand about 10 minutes before serving.

By Mama Smith

Ingredients

• ✓ herb seasoning
• olive oil
• canola oil
• yellow onion
• garlic
• kale
• chicken broth
• vegetable broth
• white bean
• tomato
• salt
• pepper
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a large pot over medium-high heat. Cook and stir onion and garlic in hot oil until soft.
3. 3 Add kale; cook and stir until wilted.
4. 4 Add 3 cups broth, 2 cups beans, tomatoes, herb seasoning, salt, and pepper; bring to a boil, then reduce heat and simmer for 5 minutes.
5. 5 Mix remaining beans and broth in a blender or food processor until smooth.
6. 6 Stir into soup to thicken, then simmer for 15 minutes. Ladle into bowls; sprinkle with parsley to serve.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ herb seasoning
• tomato sauce
• bread crumb
• milk
• egg
• olive oil
• garlic powder
• red pepper flakes
• ground beef
• veal
• salt
• black pepper
• white pepper
• parmesan cheese

Instructions

1. 1 Pour tomato sauce into a large stockpot; bring to a simmer over medium heat. Reduce heat to low; keep sauce warm while preparing meatballs.
2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; brush lightly with oil.
3. 3 Combine bread crumbs, milk, egg, Italian herb seasoning, olive oil, garlic powder, and red pepper flakes in a small bowl until forms a thick slurry; set aside.
4. 4 Combine beef and veal in a large bowl; season with salt, black pepper, and white pepper. Sprinkle with Parmigiano-Reggiano cheese. Add slurry mixture; mix until combined.
5. 5 Scoop meat mixture using a small ice cream scooper into about 48 meatballs; place on the prepared baking sheet.
6. 6 Cook under the preheated broiler until browned, 4 to 5 minutes; flip meatballs. Broil until no longer pink in centers and browned on both sides, 3 to 4 minutes more.
7. 7 Transfer meatballs to the simmering tomato sauce. Increase heat to medium; cook for 5 to 10 minutes.

By John Mitzewich

Ingredients

• ✓ herb seasoning
• cooking spray
• chicken thigh
• red pepper flakes
• salt
• black pepper
• sun-dried tomato
• castelvetrano olive
• olive oil
• onion
• garlic
• heavy cream
• spinach
• cornstarch
• water

Instructions

1. 1 Spray the interior of the slow cooker with cooking spray, or use a plastic liner.
2. 2 Place chicken thighs in the bottom of the slow cooker and sprinkle with Italian seasoning, red pepper flakes, salt, and black pepper.
3. 3 Evenly layer sun-dried tomatoes and sliced olives over the seasoned chicken.
4. 4 Heat olive oil in a saucepan over medium heat. Add onion to the hot oil and cook until onions begin to get tender, 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute.
5. 5 Using a slotted spoon, transfer onions to the slow cooker and spread evenly over the sun-dried tomatoes.
6. 6 Return the skillet to medium heat and add cream, stirring until all the olive oil is incorporated and the sauce begins to bubble. Pour cream sauce evenly over the onions.
7. 7 Cover slow cooker and cook on High for 3 to 4 hours or Low for 6 to 7 hours if you prefer a longer cook time.
8. 8 Remove cooked chicken and vegetables to a serving platter. Add torn spinach to the sauce and cook until wilted, 3 to 5 minutes. Remove spinach from sauce with a slotted spoon and place on top of the chicken and vegetables.
9. 9 The sauce will be a bit thin. If you like a thicker sauce, pour into a small saucepan over medium heat. Combine 2 tablespoons cornstarch and 2 tablespoons water in a small bowl. Stir until all the lumps are gone, to create a slurry. Add slurry to the sauce and cook over medium-high heat, stirring constantly, until bubbly and thickened, 5 to 7 minutes.
10. 10 Spoon sauce and spinach over the dish and serve warm.

By Bibi

Ingredients

• ✓ herb seasoning
• bread crumb
• milk
• olive oil
• onion
• ground beef
• ground pork
• egg
• parmesan cheese
• parsley
• garlic
• salt
• black pepper
• red pepper flakes

Instructions

1. 1 Gather all ingredients.
2. 2 Cover a baking sheet with foil and spray lightly with cooking spray. Soak bread crumbs in milk in a small bowl for 20 minutes.
3. 3 Meanwhile, heat olive oil in a skillet over medium heat. Add 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, about 15 minutes more.
4. 4 Gently stir beef and pork together in a large bowl. Add onions, bread crumb mixture, eggs, Parmesan cheese, parsley, garlic, salt, black pepper, Italian herb seasoning, and red pepper flakes; mix together using a rubber spatula until combined. Cover and refrigerate for about one hour.
5. 5 Preheat the oven to 425 degrees F (220 degrees C).
6. 6 Form mixture into balls about 1 ½ inches in diameter; arrange in a single layer on the prepared baking sheet.
7. 7 Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.
8. 8 Serve with your favorite tomato sauce. Enjoy!

By John Mitzewich

Ingredients

• ✓ herb seasoning
• zucchini
• tomato
• olive oil
• basil
• garlic
• sugar
• salt
• black pepper
• olive oil
• onion
• sweet sausage
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Scoop out flesh from zucchini halves, leaving about ⅛ inch thickness. Reserve scooped out flesh for another use; set zucchini shells aside.
2. 2 Combine tomatoes, ¼ cup oil, basil, garlic, Italian seasoning, sugar, salt, and black pepper in the bowl of a food processor; pulse until blended, about 1 minute. Set aside.
3. 3 Heat 3 tablespoons oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add sausage; cook, stirring often, until brown and crumbly, about 10 minutes. Stir in tomato mixture; cook until comes to a simmer. Stir in Parmesan cheese.
4. 4 Place zucchini shells, cut-sides up, in a large slow cooker; trim to fit if necessary. Spoon sausage mixture into shells; cover the slow cooker.
5. 5 Cook on High until tender, about 6 hours. Sprinkle mozzarella cheese over zucchini; cover the slow cooker. Continue cooking on High until cheese melts, about 10 minutes.

By mpenn

Ingredients

• ✓ herb seasoning
• spaghetti
• butter
• garlic
• shrimp
• onion
• mushroom
• white wine
• sun-dried tomato
• oil
• spinach
• half and half
• parmesan cheese
• water
• cornstarch
• parsley

Instructions

1. 1 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, about 12 minutes. Drain and keep warm.
2. 2 While the pasta is cooking, melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Add shrimp and cook until are bright pink on the outside and the meat is opaque, 2 to 3 minutes. Remove shrimp and garlic to a plate.
3. 3 Add onion and mushrooms to the hot skillet; cook until softened, 5 to 7 minutes. Add white wine and cook until reduced by half, 2 to 3 minutes. Add sun-dried tomatoes and cook for 1 to 2 minutes.
4. 4 Reduce heat to low. Add spinach and half-and-half; cook until spinach wilts, 2 to 3 minutes. Stir in Parmesan cheese and Italian seasoning; simmer until cheese has melted, about 3 minutes.
5. 5 If sauce is not thick enough, stir water and cornstarch together in a small bowl. Clear a spot in the center of the skillet and add cornstarch mixture to the center of the pan. Let it simmer while stirring the mixture quickly until the sauce thickens.
6. 6 Add shrimp back to the sauce and cook until reheated, about 1 minute. Serve sauce over pasta. Top with parsley.

By DickHaldeman

Ingredients

• ✓ herb seasoning
• pork shoulder
• fennel seed
• orange zest
• salt
• black pepper
• red pepper flakes
• nutmeg

Instructions

1. 1 Place pork, fennel seeds, orange zest, salt, black pepper, Italian seasoning, red pepper flakes, and nutmeg into a bowl and stir very lightly with a fork to combine. Do not overmix. Cover and refrigerate overnight.
2. 2 Check seasonings before using: Shape about 2 teaspoons sausage into a small patty and fry until brown in a skillet over medium heat. Let cool 1 to 2 minutes and taste for seasoning.
3. 3 Cover a cutting board with plastic wrap. Divide sausage into 6 equal pieces, roll into a balls, and wrap each ball with plastic wrap. Press flat into patties and discard plastic.
4. 4 Place a heavy skillet, such as a cast iron skillet, over medium-high heat. Cook patties in hot skillet until meat is no longer pink in the center and the sausage is browned, about 3 minutes per side. Serve immediately.

By John Mitzewich

Ingredients

• ✓ herb seasoning
• all-purpose flour
• yeast
• sugar
• salt
• water
• corn oil
• sausage
• mozzarella cheese
• pizza sauce

Instructions

1. 1 Combine 1-1/2 cups flour, undissolved yeast, sugar, salt and Italian herb seasoning in large mixer bowl. Add water and oil; beat 2 minutes on medium speed. Gradually add remaining 1-1/4 cups flour to make a stiff yet sticky dough. Stir in sausage and cheese. Cover bowl and let rest 10 minutes.
2. 2 Portion dough into 12 (2-1/2 inch) generously greased muffin cups OR 36 mini muffin cups using a scoop or two spoons (do not use paper liners). Cover and let rise 35 to 45 minutes. Dough will rise, but not double in size.
3. 3 Bake in preheated 375 degrees F oven for 20 to 25 minutes (17 to 20 minutes for minis) until well browned. Let cool on wire rack for 2 minutes. Run a knife around each roll to remove from pan. Serve warm with pizza sauce for dipping, if desired. Refrigerate any leftovers.

By ARGO, KARO and FLEISCHMANN'S

Ingredients

• ✓ herb seasoning
• chicken gizzard
• celery
• onion
• bay leaf
• celery salt
• seasoned salt
• black pepper
• garlic powder
• cumin
• hot sauce
• oil
• all-purpose flour

Instructions

1. 1 Gather all ingredients.
2. 2 Place chicken gizzards, celery, onion, bay leaves, and 1 teaspoon celery salt into a saucepan, and pour in enough water to cover the gizzards by 1 inch. Bring gizzards to a boil, reduce heat to low, cover, and simmer until tender, about 2 1/2 hours. Pour in more water during simmering, if needed, to keep gizzards covered.
3. 3 Once cooked, remove gizzards to a bowl, discard celery and onion, and reserve the broth.
4. 4 Season gizzards with 1/2 teaspoon celery salt, seasoned salt, pepper, Italian seasoning, garlic powder, cumin, and hot sauce, stirring to combine well.
5. 5 Pour 1/3 cup of the reserved broth over the seasoned gizzards, and refrigerate for 30 minutes or more, stirring often. (Save or freeze the remaining broth for another use, if desired.)
6. 6 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
7. 7 Place flour in a plastic bag, and transfer the gizzards with their seasoning into the bag as well. Shake the bag to thoroughly coat the gizzards with flour.
8. 8 Gently lower the gizzards into the hot oil in batches, and fry until golden brown, about 5 minutes per batch. Drain the gizzards on paper towels, and serve hot.

By pnutmommy

Ingredients

• ✓ herb seasoning
• ring
• lid
• canning jar
• tomato paste
• cinnamon
• ginger
• celery seed
• black pepper
• salt
• mustard seed
• liquid smoke
• apple cider vinegar
• white sugar
• garlic
• jalapeno pepper
• cherry pepper
• bell pepper
• sweet onion
• tomato
• white peach

Instructions

1. 1 Place peaches, tomatoes, onion, bell peppers, cherry peppers, jalapeños, garlic, sugar, vinegar, liquid smoke, herb seasoning, mustard seeds, canning salt, black pepper, celery seeds, ginger, and cinnamon in a large stockpot. Bring to a boil. Cook, stirring until peaches and vegetables begin to brown, scraping the bottom of pot frequently to keep from scorching, about 1 hour.
2. 2 Lower heat and simmer until mixture is softened and slightly reduced, 30 more minutes. Remove from heat.
3. 3 Purée mixture using a blender until smooth. Strain mixture, about 1 cup at a time, through a fine mesh strainer. Push mixture through strainer with a ladle. Discard fibrous portions of tomato skins remaining in strainer. The sauce should be glossy and thick. Stir in tomato paste, return to blender and purée until smooth.
4. 4 Sterilize jars and lids in boiling water for at least 5 minutes. Pack barbeque sauce into the hot sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into boiling water using a holder. Leave a 2-inch space between the jars. Add more boiling water, if necessary, to bring water level to at least 1 inch above the tops of the jars. Bring to a rolling boil, cover the pot, and process for at least 30 minutes.
6. 6 Remove the jars from the stockpot and place on a heat-proof surface several inches apart until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Karen Barris Calabro

Ingredients

• ✓ herb seasoning
• toothpick
• animal vegetable cutters
• cheddar cheese
• colby monterey jack cheese
• red bell pepper
• orange bell pepper
• green bell pepper
• barbecue sauce
• onion
• ground beef
• parmesan cheese
• sugar
• onion powder
• garlic powder
• salt
• parsley
• egg
• milk
• bread

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Soak pieces of torn bread in the milk in a bowl for 5 minutes. Gently squeeze out milk. Add beaten egg to the soaked bread and mix well.
3. 3 Mix garlic powder, onion powder, parsley, salt, Italian herb seasoning, sugar, and Parmesan cheese together in a small bowl. Add to bread-egg mixture.
4. 4 Place ground beef in a mixing bowl. Add seasoning mixture and onions; mix together with a fork. If mixture is too dry, add up to a tablespoon of milk. Roll into 25 meatballs and arrange on rimmed baking sheet.
5. 5 Bake in preheated oven until browned and cooked through, about 18 minutes.
6. 6 Drain meatballs on a paper towel. Remove grease from the baking sheet. Transfer meatballs back to the baking sheet. Drizzle 1 cup BBQ sauce over meatballs.
7. 7 Return sheet to oven and bake 12 more minutes.
8. 8 Use a small animal vegetable cutter to make animals out of green, orange, and red peppers. Cut animals out of Colby Jack and mild Cheddar cheese.
9. 9 Drain meatballs on a paper towel and add more BBQ sauce if desired. Add cheese animal cut-out and then animal pepper cut-out to the toothpicks. Work quickly to add toothpick to each meatball.

By got milkR