92 recipes. Page 10 of 11.
Arrange thawed raw beef sausages in a suitable slow cooker and cover with condensed mushroom soup, broth, and brown gravy mix. Cook on HIGH, planning for several hours, and confirm each sausage reaches 160°F. Use the stove or microwave for reheating leftovers.
Cubed sirloin and potatoes cook with onion, broth and Worcestershire sauce before cheddar melts over the top. Put the vegetables beneath the meat and use thawed beef. The long cooking window is for potato tenderness as well as safe meat doneness.
Boiled Yukon gold potatoes finish in a pan of softened onions, bell pepper, tomatoes and warm spices. The potatoes should be just tender before joining the sauce so they can absorb it without breaking down completely. Add cilantro after the final simmer.
Wilted spinach and drained artichokes form a cream-cheese filling between layers of mozzarella and sourdough. Keep the vegetables dry so the bread can toast instead of steaming. Moderate heat gives the center time to melt before the outside darkens.
Cooked spinach and fresh breadcrumbs form a soft beef mixture around cubes of mozzarella. Sear the sealed meatballs, then finish them in marinara in the oven. Use fresh breadcrumbs as listed; the same volume of compact dry crumbs would change the mixture.
Thinly sliced steak, peppers and cheese tortellini meet in a light broth-and-milk sauce finished with provolone. Cook the tortellini according to its package before adding it to the skillet. Keep the heat gentle once the cheese is added so the sauce coats rather than separates.
Marinated chicken thighs are served over rice with a separate coconut-lime drizzle. One lime belongs to the chicken marinade and another to the finishing sauce. Keep that cold sauce clean and refrigerated while the chicken cooks.
Cornstarch-coated chicken and colorful vegetables are tossed with a honey-soy sauce and one cup of cooked wild rice. Prepare the rice before starting this skillet meal. Separate the starch used on chicken from the slurry used to thicken the sauce.
Cooked chicken is warmed in garlic oil before being wrapped with mozzarella and cheddar. Toast the filled tortillas over moderate heat so the exterior browns without leaving a cool center. Divide the filling carefully and use tortillas large enough to close around it.