Recipes Oven-Baked Chicken Breasts With 5-Ingredient Pan Sauce Rip Moss · 2026-08-27 Issue 01 A five-ingredient recipe for oven-baked chicken breasts that calls for olive oil, coarse sea salt, Creole seasoning, and chicken broth. The broth is added to the pan drippings after baking to create a quick sauce, with a total time of 35 minutes and four servings at 191 calories each.
Recipes Bacon-Ranch Chicken Bake: 45-Minute Weeknight Dinner for Six Rip Moss · 2026-08-27 Issue 02 A 45-minute bacon-ranch chicken bake combines browned chicken breasts with stir-fry sauce, ranch dressing, Parmesan, and a bacon-onion topping. The recipe serves six and bakes at 350 degrees F for about 30 minutes, with prep taking 15 minutes.
Recipes Beer-Braised Short Ribs Recipe Braises for 2 Hours in Stout and Beef Stock Rip Moss · 2026-08-27 Issue 03 A family short rib recipe calls for browning flour-dredged beef, then simmering it with onion, garlic, stout beer and beef stock for about two hours. The dish serves four and lists 364 calories, 27 grams of fat, 10 grams of carbohydrates and 13 grams of protein per serving.
Recipes Weight-Based Formula for Roasting Eye of Round Beef Rip Moss · 2026-08-27 Issue 04 A simple weight-based formula guides roasting eye of round beef at 375°F for 20 minutes per pound, targeting an internal temperature of 120–125°F for medium-rare. The recipe, which serves six, emphasizes bringing the roast to room temperature, tying it with twine, and resting it before slicing.
Recipes Beef Wellington Recipe for Eight: Tenderloin Wrapped in Puff Pastry Rip Moss · 2026-08-27 Issue 05 A home-cooking recipe for beef Wellington serves eight and pairs beef tenderloin with a mushroom-onion-pâté filling, puff pastry and a red wine and beef broth sauce. The recipe specifies medium-rare doneness and provides prep, cook and total times.
Recipes Ham-and-Cheese Chicken Rolls With Creamy Sauce: A 70-Minute Cordon Bleu-Style Dinner Rip Moss · 2026-08-27 Issue 06 This recipe wraps pounded chicken breasts around ham and Swiss cheese, coats them in cornflake crumbs, and bakes them for 40 minutes. A quick sauce made from condensed cream of chicken soup, sour cream, and lemon juice finishes the dish, which serves six at 490 calories per serving.
Recipes Lemon and Oregano Marinade for Weeknight Grilled Chicken Breast Rip Moss · 2026-08-27 Issue 07 A simple lemon and oregano marinade gives grilled chicken breast moisture and flavor with just 15 minutes of prep and a 30-minute minimum marinating time. The recipe serves four and includes a 165 degrees F internal temperature guideline for safe cooking.
Recipes Slow-Cooker Fiery Beef Curry for Heat Lovers Rip Moss · 2026-08-27 Issue 08 This slow-cooker beef curry combines browned stew meat, jalapeno, ginger, and curry powder for a spicy stew ready in about 8 hours. It serves four and can also be made on the stove top, according to the recipe.
Recipes Slow-Cooker Beef and Cabbage Soup: 10 Servings, 4 Hours, 211 Calories Rip Moss · 2026-08-27 Issue 09 A slow-cooker beef and cabbage soup recipe that yields 10 servings with 211 calories per serving. The dish combines ground beef, shredded cabbage, kidney beans, and tomato sauce, requiring 10 minutes of prep and about 4 hours of cooking on high.
Recipes Fish Market Owner Shares 30-Minute Potato-Crusted Cod Recipe Rip Moss · 2026-08-27 Issue 10 A fish market owner shares a 30-minute recipe for potato-crusted cod fillets, featuring a seasoned potato flake and flour coating fried in shortening. The recipe serves four and includes a wheat-free variation for people with allergies.
