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Carbonara

Carbonara
I love carbonara. It's fast, simple and cheap, yet very filling, warm and comforting. I generally don't like it when I get it at a restaurant which is surprising to me because it is so easy to make! Today we used bacon rather than pancetta for a few reasons. We have tried both in this dish, and I prefer bacon. Also at the store I went to, they didn't have the really good pancetta, only the thin round kind which I am not a fan of. We also made garlic bread. Usually we use raw garlic on garlic bread. The butter garlic mixture with some parsley added. Crushed red pepper on top and ready for the oven. My favorite pasta for this dish is linguine. I slice the bacon in half the long way, and then cut small pieces the short way. When the bacon has about 7 minutes left, I drop the pasta and add a few pieces of diced onion to the bacon. When the pasta has 1 minute left, add garlic to the bacon. Work quickly now. cup and a half of cream and 4 eggs. 3/4 cup of parm. Add the parsley. And cheese. Yum. Related:  Drinks/FoodMeal

Chipotle Enchilada Sauce Recipe - homemade red sauce One of the best parts of enchiladas is the sauce. There are different kinds: red, green and white. The green sauce is made from tomatillos and the white is a creamy sauce. Red sauce is tomato based, but I like to add some chipotle peppers to give a deeper flavor as well as some heat. This recipe is very easy to make and tastes amazing on baked enchiladas with melted cheddar and monterey jack cheese. Recipe to make Chicken Enchiladas using this sauce found here. Chipotle Enchilada Sauce 3 tbsp oil1 onion, diced3 garlic cloves, minced1 poblano pepper, cored and diced (substitute a green pepper if needed)1 canned chipotle pepper and 1 tbsp of the adobo sauce12 oz tomato paste3 cups chicken broth1 tsp salt½ tsp ground cumin½ tsp oregano Heat oil in saucepan on medium heat. Instructions using Bellini Kitchen Master Place onion, poblano and garlic into the bowl.

Braided Spaghetti Bread & The official blog of Americas favorite frozen dough We are carb lovers at our house, so when I saw the Braided Spaghetti Bread recipe in the Rhodes Home Baked Family Favorites with frozen dough cookbook I knew we would love it. This is a really simple recipe; it just takes a little planning for thawing the dough. It will take 2-3 hours for the bread loaf to thaw to room temperature or 1-2 hours for the rolls to thaw to room temperature. You will need: 1 Loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature6 oz spaghetti, cooked 1 cup thick spaghetti sauce 8 oz mozzarella cheese, cut into 1/2 –inch cubes 1 egg white Parmesan cheese Parsley flakes Spray counter lightly with non-stick cooking spray (or use parchment paper). Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cook spaghetti according to package instructions. Remove wrap from dough. Make cuts 1 ½-inches apart on long sides of dough to within ½-inch of filling. Begin braid by folding top and bottom strips toward filling. This was fantastic!

Ham & Cheese Pretzel Roll Sandwiches Every single person in this house loves soft pretzels. Soft, warm bread with a dark golden crust, lightly crusted with salt, who could resist? I’m a ham and cheese lover, as is my husband. To combine a soft pretzel and a ham and cheese sandwich just sounded too good to be true. It’s Secret Recipe Club time again, and my assignment this month was Peggy’s blog, My Fiance Likes It So It Must Be Good. I’ve made soft pretzels before. I did adapt Peggy’s recipe a bit and added a full cup more flour to my dough. After these had cooled a bit I cut one in half and tried it. I made some with ham and cheese, and some with just cheese. Here’s some tips. After splitting the dough into equal pieces, roll out each one and line with 1-2 slices of ham and some thin sliced or shredded cheese. Note: A few of mine swelled a bit and burst, but nothing tragic. Thanks so much for the recipe Peggy, these were truly wonderful and I will be making them again. :) Recipe Type: lunch, sandwiches Author: Amanda

Bennigans Monte Cristo Sandwich Recipe - Deep-fried.Food.com - 26049 cancel TOP Filters What's in Your Fridge? Browse By: Stumped for dinner? Get our life-saving Dinner Daily newsletter. Recipe Box Grocery List Print Share 5 Tips: Innovative Hacks(1:30) Get creative in the kitchen with these innovative tips. How to Make a PB&J (2:55) More Master the art of combining lunchbox soulmates with a sandwich tutorial. More Videos Total Time 10mins Prep 5 mins Cook 5 mins Bennigan's makes the most awesome Monte Cristo sandwiches. Skip to Next Recipe Ingredients Nutrition 3 3 sandwiches US 9 slices whole wheat bread 3 slices cooked turkey 3 slices cooked ham 3 slices American cheese 3 slices swiss cheese Batter1 egg 1 -1 1⁄4 cup water 1⁄2 teaspoon salt 1 teaspoon sugar 1 1⁄2 cups flour 1 tablespoon baking powder vegetable oil (for deep frying) Check Out Our Top Lunch Recipe Directions Place turkey and Swiss cheese on one slice of bread and ham and American cheese on another slice of bread. Up Next How to Make a PB&J Reviews See All Reviews Write A Review Most Helpful

Homemade Baked Mozzarella Sticks Mozzarella sticks are a delicious treat, probably one of the most popular appetizers at restaurants, and a fun party food. They tend to be rather fattening, especially considering they are usually fried, but they are so irresistibly tasty. So how do you give in to the temptation that is mozzarella sticks without the guilt? Ingredients 1 pkg. low fat mozzarella cheese strings (8-10 sticks) 1/2 cup flour 2 large egg whites, lightly beaten 1 cup dry bread crumbs or Italian style panko (seasoned) marinara sauce for dipping Directions 1. I hope you enjoy this delicious, healthy twist on traditional fried mozzarella sticks. Note: Some comments indicate that mozzarella is oozing sooner than time prescribed in this recipe- keep an eye on the sticks while baking and feel free to shorten the bake time to suit your oven. You May Also Like:

Cheddar-Topped Shepherd's Pie advertisement No Thanks Keep In Touch With MarthaStewart.com Sign up and we'll send inspiration straight to you. Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy. Close Cheddar-Topped Shepherd's Pie Old-style pubs have it right: Sitting down to a generous helping of shepherd's pie is a true pleasure; making it is happily simple. Prep: Total Time: Servings: 8 FacebookMORE TwitterGoogle+ Source: Everyday Food, October 2008 The Food Newsletter Great tips & recipes delivered to your inbox. Sign Me Up Ingredients 2 pounds baking potatoes (about 4), peeled and thinly sliced Coarse salt and ground pepper 1 tablespoon vegetable oil, such as safflower 6 medium carrots, halved lengthwise, quartered if large, and thinly sliced 6 celery stalks, thinly sliced 1 large onion, chopped 1/2 teaspoon dried thyme 1/4 cup all-purpose flour 1/4 cup tomato paste 2 pounds ground beef chuck 1 cup whole milk 1 1/2 cups shredded sharp white cheddar (6 ounces)

Five Ingredient Supreme Pizza Poppers Is it Friday? Yup. Although for some reason it doesn’t feel like it. At all. Actually this whole week has kind of been a blur. Wednesday I thought it was Tuesday, Thursday I thought it was Wednesday, and today well, I’m not even sure what day it feels like – definitely not Friday, but I’ll take it. What are you guys up to this weekend? On a side note. So since that game we shall not name is t-minus two days away, what do you say we talk about one last game day treat? These are actually perfect for today because you can throw them together last minute, no problem. Boys…. It could have been the beer, but I’m pretty sure they were just that good. Happy Friday all! Five Ingredient Supreme Pizza Poppers Author: Nicole ~ Cooking for Keeps Serves: 24 poppers Ingredients 1 package refrigerated crescent rolls1 cup mozzarella cheese48 slices pepperoni½ cup finely diced green pepper½ cup pizza sauce for dipping Instructions Preheat oven to 350 degrees.

Buffalo Chicken Bites One of my favorite guilty pleasures is buffalo wings, especially dipped in blue cheese dressing. There's something about the buffalo chicken and blue cheese combo that really appeals to me and I had a craving for it lately. When I came across a recipe for ham and cheese stuffed pretzel bites, I figured I could substitute it with chicken and blue cheese. I plan on making these again and experimenting with other fillings such a steak, provolone, sauteed peppers and onions for Philly Cheesesteak Bites... or even pepperoni, italian sausage, mozzarella and mushrooms for Pizza Bites. Buffalo Chicken Bites 1 cup finely diced cooked chicken breast 1/2 cup crumbled blue cheese 2 tablespoons shredded cheddar cheese 1/4 cup hot sauce (Frank's brand is what I used) 4 tablespoons unsalted butter, melted and cooled 2 1/4 teaspoons rapid rise dry yeast 2 tablespoons brown sugar 1 cup warm milk ( I used 2%) 2 1/2 cups of flour Preheat oven to 400°F with rack in the middle of the oven.

Cheeseburger Slider Steamed Buns Did you know that true sliders are steamed and not grilled? That's what makes them so juicy and delicious. They are placed on a bed of sauteing onions, and the steam from the onions cooks the burgers. This made me think - why not steam the burger right inside the bun? Why not incorporate Asian style steamed buns into this process, cooking the bread AND the meat at the same time? The first rise is a batter of a packet of yeast mixed with equal parts water and flour. The next step involves adding more water, oil, sugar, and flour. While the dough rose, I caramelized the onions. This was the moment I realized that I might be on to something good with this recipe. Tuck in the goodness. Ready to steam. While the first batch steamed, we made the rest. Rich tried to get artsy with the ketchup. Yum. Just before this picture, Rich told me I don't have enough face-stuffing shots on my website anymore. I love how you can see the cheese trying to sneak out in this picture. More ketchup art.

Cowboy Spaghetti Recipe If you’re looking for a change from your normal spaghetti, Cowboy spaghetti could be just what you’re looking for. I had not heard of this until recently but I decided to give it a try and it turned out great. This recipe comes from the Food Network. Cowboy spaghetti adds a nice smokey flavor to your normal spaghetti. It gets a lot of its flavor from fire roasted tomatoes, Worcestershire sauce, hot sauce and bacon. Ingredients: 1 lb spaghetti noodles 1 tablespoon olive oil 3 slices smoky bacon (chopped) 1lb ground beef 1 medium onion 4 garlic cloves (minced) Ground black pepper (to taste) 2 teaspoons hot sauce 1 tablespoon Worcestershire sauce ½ cup beer 1 (14 ounce) can fired roasted diced tomatoes 1 (8 ounce) can tomato sauce shredded cheddar cheese green onions (chopped) Cooking Instructions: Step 1: Cook spaghetti noodles according to package directions.

Honey Mustard Chicken with Bacon and Mushrooms | Everyday Home Cook “This is probably my favorite way to eat chicken.” That’s a quote from my husband the last time I made Honey Mustard Chicken with Bacon and Mushrooms for dinner. Marinate some chicken breasts in honey, mustard, and lemon, then top with bacon, mushrooms and cheese… How could that go wrong? I love to serve this dish with a side of oven fries and a crisp lettuce salad. Begin by making the marinade for the chicken. Here’s what you’ll need for the toppings: sliced fresh mushrooms, mostly cooked bacon (it will cook more when baked in the oven), grated cheddar, and fresh parsley. After the chicken has marinated, heat a small amount of oil in a large skillet. Scrape out the pan, and toss in the mushrooms. Assemble the chicken in a large baking dish. After baking for about 20 minutes, chop up some fresh parsley and sprinkle atop before serving! Honey Mustard Chicken with Bacon and Mushrooms 1 to 1 1/2 pounds boneless skinless chicken breasts 1/4 cup Dijon mustard 1/4 cup honey 1 teaspoon lemon juice

Spicy Spinach-Stuffed Mushrooms Garsh. Were these good. I made them last night on a whim. Amid all the wings and ranch and other Super Bowl food—including a big mess-maker of a delicious cake my younger daughter made—I decided I couldn’t live without stuffed mushrooms another minute. My eating is very whim-driven. This is what I violently pulled out of the fridge, freezer, and pantry. Chop up an onion. Rinse a bunch of mushrooms in cold water. Did you hear about the mushroom that walked into the bar? The mushroom looked at him and replied, “Why not? Gosh, I love that joke. Pop the stems out of the shrooms. It’s very poppy. Now you’ll have a big pile of stems. So chop ‘em up sorta kinda finely. Next, heat some olive oil and butter in a skillet over medium-high heat. Throw in the onions and shroom stems. Then sprinkle in some salt and pepper… And cook it till it’s all soft and starting to turn golden, about 5 to 7 minutes. Now, throw in some panko crumbs! Then just pour the whole mixture onto a plate and set it aside to cool.

Slow Cooker Swiss Chicken Recipe Spring is always a busy time of year for our family. With all the fun activities and everything else going on, I always need a good slow cooker recipe on hand. This recipe is as delicious as it is easy! Slow Cooker Swiss Chicken Recipe: (Serves 6) Ingredients: 6 boneless, skinless chicken breasts 6 slices Swiss cheese 1 (10.75 ounce) can condensed cream of chicken soup 1/4 cup milk 1 package herb stuffing mix 1/4 cup butter, melted Directions: Spray slow cooker with nonstick cooking spray. Looking for more delicious slow cooker recipes? Here are a few of our favorites: A collection of our tried-and-true favorite slow cooker recipes that are easy to make and use simple ingredients.

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