neilly's mild marinated chicken breast with Exotic Pilaf

Prep & Cook Time: 20 minutes.


For Chicken

  • Neilly's Sauce 
  • 2 Chicken Breast

For Exotic Rice

  • 12 oz Rice
  • 1 cup of mixed vegetables of your choice 
  • 4 tablespoons Grated Parmesan 

For Sauce

  • 1/2 quart of heavy cream


Marinate finely sliced chicken breast in 1/2 amount of Neilly's sauce for 10 minutes ahead of time. Cook rice and cool. Add remaining ingredients to the rice and set aside. For the sauce, combine the cream and the remaining amount of Neilly's sauce. Let simmer for 5 minutes. Place the chicken in hot saute pan with olive oil and finish in oven. Place the chicken over the rice and ladle sauce over chicken before serving.



 Prep & Cook Time: 30 minutes


  • Neilly's Sauce
  • 1 lb of Penne Pasta
  • 1 lb Jumbo Shrimp
  • 1/2 quart Heavy Cream
  • 1 glass Dry Wine

Cook pasta in 1 gallon of slightly salted water until al dente.  Shock the pasta in cold water, strain and set aside.  Saute shrimp with olive oil in a large saute pan until 1/2 cooked.  Glaze with wine and heavy cream.  Cook for 5 minutes on medium heat and add Neilly's sauce.  Mix pasta with sauce.  Serve.


Neilly's Scallops

 Prep Time: 10 minutes

 Cook Time: 5 minutes


  •  2 tsp of vegetable oil
  • 1/2 pound uncooked, peeled and de-veined medium shrimp
  • 1/4 cup Neilly's sauce
  • 1/4 cup water
  • 1/4 cup sliced green onion
  • 1 Tablespoon chopped fresh cilantro (optional)

In nonstick skillet, heat 1 tablespoon of vegetable oil over medium heat and cook shrimp, turning once, 2 minutes or until shrimp is pink.  Remove shrimp and set aside.  In same skillet, combine water and Neilly's sauce and cook over medium-high heat, stirring occasionally for 2 minutes.  Bring just to the boiling point.  Reduce heat to low and simmer, stirring frequently.  Return shrimp to skillet.  Stir in green onions and cilantro.  Serve with butter rice.

Vegetarian Couscous "taboule" w/mint raisin & chickpeas

Prep & Cook Time: 20 minutes.


  • 6 Tbsp of Neilly's sauce 
  • 10 oz couscous
  • 3 cups boiling water
  • Dash of olive oil 
  • 1 cup raisins
  • 1 diced pepper 
  • 1 diced cucumber 
  • 2 diced medium tomatoes
  • 1 cup chick peas 
  • 2 Tbsp chopped mint 
  • 1/2 lime 
  • Salt & Pepper to taste 


Bring water, raisins, and olive oil to boil and pour over the couscous in a bowl. Cover with plastic wrap and set aside until cool. Once couscous is cool, fluff with fork to separate grains. Mix the remaining ingredients together and the "Taboule" is ready to serve.

Neilly's Lasagna

 Prep Time: 20 minutes

 Cook Time: 45 minutes


  •  1 lb Ground Beef
  • Neilly's Sauce
  • 1 Jar (10 oz) of Pasta Sauce
  • 1 container (15 oz) ricotta cheese
  • 2 cups shredded mozzarella cheese (about 8 oz)
  • 1/2 cup grated Parmesan cheese
  • 2 egg (s)
  • 12 lasagna noodles, cooked and drained

Preheat oven to 375 degrees.  In skillet, brown ground beef; drain.  Stir in pasta sauce and Neilly's sauce; heat through.  In large bowl, combine ricotta cheese, mozzarella cheese, 1/4 Parmesan cheese and eggs.  In a baking dish, evenly spread 1 cup of meat sauce.  Arrange 4 lasagna noodles lengthwise over sauce. then add 1 cup of meat sauce and 1/2 of the ricotta cheese mixture; repeat, ending with sauce.  Cover with aluminum foil and bake for 30 minutes.  Remove foil and sprinkle remaining Parmesan cheese.  Bake uncovered for an additional 5 minutes.  Let stand for 10 minutes before serving.

Neilly's Meatloaf

 Prep Time: 5 minutes

 Cook Time: 1 Hour


  •  1-1/2 pounds ground beef, you may substitute ground turkey
  • Neilly's sauce
  • 1/2 cup Italian seasoned dry bread crumbs
  • 1/2 cup milk
  • 1 egg
  • Tomato Sauce (optional)

Preheat oven to 350 degrees.  In a medium bowl, combine beef, Neilly's sauce, bread crumbs, milk and egg.  In a foiled lined baking pan, shape mixture into a loaf.  Bake for 1 hour.  Let stand for 10 minutes before slicing.