Recipe Sifter

Stovetop chicken lasagna layered with ground chicken, cottage cheese, egg noodles, and crushed tomatoes in one skillet. All the lasagna flavor without the oven or the wait.

A no-fuss tamale pie with ground beef, stewed tomatoes, green chiles, mixed vegetables, and cornmeal baked under a blanket of melted cheddar. Weeknight Tex-Mex in one hour.

Philadelphia pepper pot is the legendary Revolutionary War-era soup of tripe, calves feet, red pepper, herbs, and potatoes. A heritage colonial stew that fed Washington's army at Valley Forge.

Creamy corn and ham chowder with potatoes, shallots, fresh basil, and a milk-based broth. A comforting one-pot soup for summer corn season or year-round leftovers.

Chicago Italian beef sandwiches with thinly sliced roast beef simmered in herbed gravy and piled on Italian bread. Dipped wet, topped with peppers and giardiniera.

Lasagne pie is a crustless impossible pie with all the flavors of lasagna but none of the noodles. Ground beef, three cheeses, tomato paste, and a Bisquick batter that forms its own crust.

Pan-seared venison steaks with butter, fennel, garlic salt, and basil. A 15-minute hunter's skillet recipe for tender deer steaks cooked medium-rare in a hot pan.

Salsa pesto blends fresh basil, garlic, and onion with butter, olive oil, Parmesan, and toasted pine nuts for a richer, creamier spin on classic Genovese pesto. Toss with pasta, spread on grilled bread, or spoon over roast chicken.

I like this recipe and so did the family. Good for those who are on a diet!

Three-cheese calzones stuffed with ricotta, provolone, and fontina plus prosciutto, olives, pepperoncini, and sundried tomatoes. Baked golden in bread-dough crescents, equally good piping hot or packed cold for a picnic.

Turkey breast Marsala pounded thin, dredged in herbed flour, and sauteed in butter with a quick Marsala wine and chicken broth pan sauce. An Italian-style dinner ready in 30 minutes.

Seared Scallops with Cucumber-Pepper Relish recipe

Roma tomatoes slow-roasted for three hours with olive oil, garlic, and hot chili until jammy and concentrated, then tossed with spaghetti, parsley, and basil. Named for the volcano and just as fiery.

Great flavor with the basil and tomatoes. I needed to use up some fresh tomatoes and I was surprised how good they tasted in this.

Greek-style shrimp and feta tossed with fettuccine in a lemony tomato sauce with fresh basil, dill, and parsley. Serve it warm or chilled for a no-cook summer pasta.

Learn how to make a variety of delicious pasta sauces that can make any meal taste amazing!