Main dish

Stuffed Shells

Save Print
Stuffed Shells
We totally get it if you reach for another serving of these cheesy stuffed shells from The Pioneer Woman - Ree Drummond.
Author:
Cuisine: American
Recipe type: Main Dish
Ingredients
  • 8 ounces jumbo pasta shells
  • 30 ounces whole-milk ricotta cheese
  • ½ cup grated Romano cheese
  • 2 tablespoons minced fresh parsley
  • 12 leaves fresh basil, cut into chiffonade
  • 1 large egg
  • Freshly ground black pepper
  • 8 ounces Parmesan, grated
  • 2 jars good-quality marinara sauce
  • 8 ounces mozzarella cheese, grated
  • Crusty French bread, for serving
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Bring a large pot of salted water to a boil. Add the pasta shells and cook for half the cooking time on the package; make sure not to overcook. Drain and rinse in cool water. Set aside.
  3. In a bowl, mix together the ricotta, Romano, parsley, basil, egg, some salt and pepper and half of the Parmesan. Stir until combined.
  4. To assemble, coat the bottom of a baking dish with some sauce. Fill each half-cooked shell with the cheese mixture and place face-down on the sauce. Repeat with the shells until the cheese mixture is gone. Top the shells with the remaining sauce. Sprinkle on the mozzarella and extra Parmesan.
  5. Bake until hot and bubbly, 25 minutes. Serve with crusty French bread.

Watch the recipe video here:

How To Make Ree's Stuffed Shells

We totally get it if you reach for another serving of these cheesy stuffed shells from The Pioneer Woman – Ree Drummond.Save the recipe: https://foodtv.com/2W0J0uH!

Posted by Food Network on Sunday, September 3, 2017

Main dish

Sloppy Joe Cheesesteak Fries

Save Print
Sloppy Joe Cheesesteak Fries
Welcome to the major leagues.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 cups French fries
  • 1 tbsp oil
  • 700g beef mince
  • 2 cloves garlic, minced
  • 1 white onion, diced
  • 2 green peppers, diced
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tbsp Worcestershire sauce
  • 2 cups heavy cream, hot
  • 2 cups cheddar cheese
  • 2 cups mozzarella
  • 4 cups cooked crispy french fries
Instructions
  1. In a large non stick skillet over medium-high heat, add oil. Add beef mince and break apart using a wooden spoon. When beef is browned add onion, green peppers, garlic, Worcestershire sauce, salt and pepper. Cover and cook until onions and peppers are softened. Keep warm.
  2. In a large bowl add both cheeses and hot cream. Stir until cheeses have melted. If needed microwave for 30 second intervals to melt further. Keep warm.
  3. Arrange hot french fries on a plate. Top with cooked beef mixture. Pour cheese sauce over top.
  4. Enjoy!

Watch the recipe video here:

Sloppy Joe Cheesesteak Fries

Posted by Twisted on Wednesday, September 6, 2017

Pasta

2-Ingredient Low-Carb Pasta

Save Print
2-Ingredient Low-Carb Pasta
Pasta is back on the menu!
Author:
Cuisine: American
Recipe type: Pasta
Ingredients
  • 1 cup shredded mozzarella cheese
  • 1 egg yolk
Instructions
  1. Add the mozzarella to a bowl and microwave for 1-2 minutes, until melted.
  2. Allow the mozzarella to cool for 30 seconds.
  3. With a spatula, gently fold the egg yolk into the cheese.
  4. Turn the mixture out onto a parchment paper-lined baking sheet.
  5. Place another piece of parchment paper on top of the dough and press down with your hand until thin.
  6. Remove the top piece of parchment and cut the dough into thin strips.
  7. Place the “pasta” on a rack and refrigerate for four hours or overnight.
  8. Place the “pasta” in boiling water for one minute.
  9. Drain into a colander and run cool water over the pasta to prevent sticking.
  10. Serve with your favorite sauce.
  11. Enjoy!

Watch the recipe video here:

2-Ingredient Low-Carb Pasta

This low-carb pasta is only TWO INGREDIENTS ?! Can you guess what they are? ?FULL RECIPE: http://bzfd.it/2gLqWpuFIND IT IN THE APP: http://tstyapp.com/m/SBJmpJ6tcG

Posted by Tasty on Wednesday, September 6, 2017

Main dish

Take Your Basic Boxed Mac ‘N’ Cheese To The Next Level With These 4 Upgrades

Save Print
Take Your Basic Boxed Mac 'N' Cheese To The Next Level With These 4 Upgrades
Stretch that box into a hearty meal!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
1 Dish
  • 1 box of Mac 'N' Cheese
  • 1 cup broccoli, cooked
  • ½ cup cheddar cheese, grated
  • Pepper
2 Dish
  • 1 box of Mac 'N' Cheese
  • 1 cup bacon, cooked
  • ¼ cup monterey jack cheese, grated
  • ¼ cup mozzarella cheese, grated
  • Pepper
3 Dish
  • 1 box of Mac 'N' Cheese
  • ¼ cup monterey jack cheese, grated
  • ¼ cup mozzarella cheese, grated
  • ¼ cup cheddar cheese, grated
  • ¼ cup parmesan, grated
  • Pepper
4 Dish
  • 1 box of Mac 'N' Cheese
  • ½ pound ground beef, cooked
  • ¼ cup cheddar cheese, grated
  • 1 cup red kidney beans
  • 1 4 ounce can of green chilis
  • 2 teaspoons chili powder
Instructions
1 Dish
  1. Prepare 1 box of Mac 'N' Cheese according to instructions on box.
  2. Add cooked broccoli, cheddar cheese, and pepper stir until fully incorporated.
  3. Top with desired garnish. Serve immediately.
  4. Enjoy!
2 Dish
  1. Prepare 1 box of Mac 'N' Cheese according to instructions on box.
  2. Add cooked bacon, monterey jack cheese, mozzarella cheese and pepper, stir until fully incorporated.
  3. Top with desired garnish. Serve immediately.
  4. Enjoy!
3 Dish
  1. Cook 1 box of Mac 'N' Cheese according to instructions on box.
  2. Add monterey jack cheese, mozzarella cheese, cheddar cheese, parmesan cheese and pepper, stir until fully incorporated.
  3. Top with desired garnish. Serve immediately.
  4. Enjoy!
4 Dish
  1. Cook 1 box of Mac 'N' Cheese according to instructions on box.
  2. Add cooked ground beef, cheddar cheese, kidney beans, green chilis, and chili powder, stir until fully incorporated.
  3. Top with desired garnish. Serve immediately.
  4. Enjoy!

Watch the recipe video here:

Better Boxed Mac N Cheese

Here's 4 ways to make your boxed mac n cheese SO MUCH BETTER! ? ?FULL RECIPES: http://bzfd.it/2ivzZuOFIND 'EM IN THE APP: http://tstyapp.com/m/zD53zkLHQF

Posted by Tasty on Thursday, August 24, 2017

Spaghetti

Kung Pao Spaghetti

Save Print
Kung Pao Spaghetti
This easy dinner comes together in minutes and delivers a spicy kick.
Author:
Cuisine: Italian
Recipe type: Spaghetti
Ingredients
  • 1 lb. spaghetti
  • 2 tbsp. vegetable oil
  • 1 lb. boneless, skinless chicken breasts, cubed
  • kosher salt
  • Freshly ground black pepper
  • 3 cloves garlic, minced
  • 2 tbsp. cornstarch
  • ⅓ c. soy sauce
  • ½ c. chicken broth
  • ¼ c. sweet chili sauce
  • 2 tbsp. sriracha
  • 2 tbsp. rice wine vinegar
  • ½ c. roasted peanuts, chopped
  • 3 green onions, thinly sliced
Instructions
  1. Bring a large pot of salted water to boil. Add pasta and cook according to package instructions; drain well.
  2. Meanwhile, heat vegetable oil in a large skillet over medium high heat. Season chicken all over with salt and pepper. Add to skillet and sauté, stirring occasionally, until golden and cooked through, about 6-8 minutes. Remove chicken from skillet.
  3. Stir in garlic and cook until fragrant, about 1 minute. Stir in cornstarch until evenly incorporated. Add soy sauce, chicken broth, sweet chili sauce, Sriracha and rice wine vinegar and whisk until combined. Simmer for 1-2 minutes, until reduced slightly. Stir in pasta, chicken, peanuts and green onions.

Watch the recipe video here:

How To Make Kung Pao Spaghetti

Our Kung Pao Spaghetti is better than California Pizza Kitchen's. Full recipe: http://dlsh.it/y1vPyVy

Posted by Delish on Thursday, August 24, 2017

Spaghetti

Simple Spaghetti And Meatballs

Save Print
Simple Spaghetti And Meatballs
Here's a great, simple recipe for delicious spaghetti and meatballs! How do you make yours at home?
Author:
Cuisine: Italian
Recipe type: Spaghetti
Ingredients
Tomato Sauce
  • 1 onion, peeled and halved
  • 1 28 ounce can crushed tomatoes
  • ½ cup unsalted butter
  • 1 teaspoon salt
Meatballs
  • 1 pound ground pork
  • 1 pound ground beef
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup shredded Parmesan
  • 1 cup panko
  • ¾ cup parsley, finely chopped
  • 2 tablespoons Worcestershire
  • 1 egg
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 pound spaghetti
  • Parmesan, to serve
Instructions
  1. Preheat the oven to 400˚F (200˚C).
  2. Add the crushed tomatoes, butter, onion, and salt to a pot and bring to a simmer over medium heat. Lower the heat and cook for 45 minutes, until the onions are soft and starting to break apart..
  3. In a bowl, mix the ground beef, ground pork, panko, Parmesan, egg, garlic, onion, Worcestershire, salt, pepper, and parsley until fully combined.
  4. Take a golf ball-sized handful of the meat mixture and roll it into a ball. Transfer to a baking sheet. Repeat with the remaining meat.
  5. Bake the meatballs for 16 minutes.
  6. Bring a pot of water to a boil, and cook the spaghetti according to the packaging instructions.
  7. Transfer the cooked meatballs to the sauce, and spoon over the pasta. Top with 8. Parmesan, and enjoy!

Watch the recipe video here:

Simple Spaghetti and Meatballs

Here's a great, simple recipe for delicious spaghetti and meatballs! How do you make yours at home? ?FULL RECIPE: http://bzfd.it/2wQzj93FIND IT IN THE APP: http://tstyapp.com/m/WXTA1m8hUF

Posted by Tasty on Monday, August 28, 2017

Dessert

TROPICAL AVOCADO MANGO POPSICLES

Save Print
TROPICAL AVOCADO MANGO POPSICLES
You won't believe how creamy and naturally sweet these Tropical Avocado Popsicles are!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 cups chopped mango (about 2 mangos)
  • 2 14.5 ounces cans of full-fat coconut milk
  • 2 Avocados, pitted and scooped
  • 2 tablespoons honey
  • 2 tablespoons toasted coconut flakes
  • Toasted Coconut and Chopped Pistachios for garnish
Instructions
  1. In a food processor or blender, add 1 can of coconut milk, avocados, and honey until smooth.
  2. Separately, blend mango and 1 can of coconut milk until smooth.
  3. Fill popsicle molds by alternating the avocado mixture, toasted coconut flakes, and the mango mixture. When full, insert popsicle sticks.
  4. Freeze for 4-6 hours.
  5. Scoop into container with a lid and freeze for 3-4 hours (preferably overnight) until firm.
  6. Serve with more toasted chopped coconut for garnish and enjoy!

Watch the recipe video here:

Tropical Avocado Mango Popsicles

You won't believe how creamy and naturally sweet these Tropical Avocado Popsicles are! * Recipes in the comments!

Posted by Tastemade on Thursday, August 24, 2017

Lasagna

Lasagna Garlic Bread Boat

Save Print
Lasagna Garlic Bread Boat
Lasagna Garlic Bread Boat
Author:
Cuisine: American
Recipe type: Lasagna
Ingredients
  • 1 large baguette
  • ½ cup garlic butter
  • ½ cup grated mozzarella
  • 4 lasagna fresh lasagna sheets (or cooked lasagna)
  • 1 cup beef ragu
  • ½ cup bechamel
  • ½ cup grated parmesan
Instructions
  1. Cut a neat square in the middle of the baguette and brush with garlic butter.
  2. Sprinkle with a layer of mozzarella and top with a layer of lasagna sheets, trimmed to size so they fit snugly inside the baguette.
  3. Spoon in a layer of the ragu followed by the béchamel, parmesan and another layer of pasta. Repeat for as many times as your bread permits, finally topping with a layer of pasta, followed by béchamel and the two cheeses.
  4. Wrap in foil and bake at 180°c/360°F for 20 minutes, followed by grilling/broilling for another 5 minutes.
  5. Serve with a nice salad. Enjoy!

Watch the recipe video here:

Lasagna Garlic Bread Boat

Posted by Twisted on Tuesday, August 22, 2017

Uncategorized

Barbecued Chinese Chicken Lettuce Wraps

Save Print
Barbecued Chinese Chicken Lettuce Wraps
Recipe of the Day: Rachael's Barbecued Chinese Chicken Lettuce Wraps.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 cups, 4 handfuls, fresh shiitake mushrooms
  • 1⅓ to 1½ pounds thin cut chicken breast or chicken tenders
  • 2 tablespoons light colored oil, such as vegetable oil or peanut oil
  • Coarse salt and coarse black pepper
  • 3 cloves garlic, chopped
  • 1 inch ginger root, finely chopped or grated, optional
  • 1 orange, zested
  • ½ red bell pepper, diced small
  • 1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped
  • 3 scallions, chopped
  • 3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market
  • ½ large head iceberg lettuce, core removed, head quartered
  • Wedges of navel orange -- platter garnish
Instructions
  1. Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.
  2. Preheat a large skillet or wok to high.
  3. Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.

Watch the recipe video here:

How To Make Barbecued Chinese Chicken Lettuce Wraps

Recipe of the Day: Rachael's Barbecued Chinese Chicken Lettuce Wraps

Posted by Food Network on Wednesday, August 23, 2017

Main dish

Eggplant Parmesan Boats

Save Print
Eggplant Parmesan Boats
If you crave more eggplant with your eggplant parmesan, look no further than these savory, saucy boats.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 medium eggplants
  • 1 bunch thyme, divided
  • 10 cloves garlic, 2 finely diced, 8 whole
  • ½ cup plus 4 tablespoons olive oil
  • 1 tablespoon salt
  • 1 tablespoon fresh ground black pepper
  • 1 medium onion, small dice
  • 1 can crushed tomatoes
  • 8 sprigs fresh oregano
  • 24 cherry tomatoes
  • 1½ cups coarse breadcrumbs
  • 6 small, fresh mozzarella/burrata
  • ½ cup grated Parmesan
  • 2 tablespoons basil
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut each eggplant in half lengthwise, and spoon out flesh, leaving ½-inch border around each. Chop eggplant and reserve for the tomato sauce.
  3. Divide eggplant rinds, thyme sprigs, whole garlic cloves, and ½ cup oil between 2 large rimmed baking sheets. Turn eggplants to coat with oil; season with salt and pepper and place cut side down. Cover baking sheets tightly with foil, and bake until eggplants are very soft, 40 to 45 minutes.
  4. While the eggplant is roasting, heat two tablespoons of oil in a medium skillet over medium-high heat. Add onion and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add chopped garlic and cook, stirring, until fragrant, about 1 minute. Add chopped eggplant and sauté for two minutes. Add tomatoes, crushing them with your hands as you add them; season with oregano, salt and pepper.
  5. Simmer, partially covered, mashing tomatoes occasionally, until slightly thickened, 15 to 20 minutes. Add fresh cherry tomatoes and thyme and set aside.
  6. In a medium bowl, toss breadcrumbs and remaining 2 tablespoons oil. Transfer eggplants, thyme and garlic to 2 large, shallow baking dishes, placing eggplants cut side up. Top eggplants with tomato sauce and mozzarella, then sprinkle with breadcrumbs and Parmesan. Bake until mozzarella is bubbling and breadcrumbs are golden, 25 to 30 minutes. Garnish with basil. Serve warm.

Watch the recipe video here:

Eggplant Parmesan Boats

The key to eating your veggies is stuffing them with delicious marinara and cheese.Save this recipe: https://taste.md/2v0TIXCMore recipes on our app ? https://taste.md/2sltyPt

Posted by Tastemade on Wednesday, August 23, 2017