92 recipes. Page 2 of 11.
Roasted sweet potato cubes form the base of these barbecue chicken bowls, with beans, corn, avocado and cheese added at serving. The oil is divided between the potato tray and chicken skillet. Keep the cool toppings separate if preparing portions for another day.
Combine cooked bowtie pasta and shredded chicken with ranch, barbecue sauce, cheddar, corn, tomatoes, and green chiles. Bake until the center reaches 165°F; melted cheese alone does not show that a chilled casserole is ready.
Soak sliced beef liver in milk in the refrigerator, soften onions separately, then lightly flour and pan-cook the liver. Beef liver must reach 160°F; a pink center or browned crust is not a reliable safety check. Return the onions only to heat through.
Mushrooms, onion and pepper join thin chicken slices in a concentrated oyster-and-soy sauce. Cook the mushrooms long enough to release excess moisture before adding sauce. The chicken should be checked for 165°F rather than judged by a browned coating.
Thin chicken pieces and peppers are coated in a broth-based black pepper sauce. Keep the chicken’s marinade separate from the sauce mixture, and re-stir the sauce before pouring because its cornstarch settles. Finish cooking the chicken fully in the skillet before serving.
Ramen cooks in a small quantity of seasoned broth while marinated steak sears separately. A chili mayonnaise finishes the bowls after cooking. Unlike drained sauced noodles, this version retains its cooking broth, although how much remains depends on the noodle packets used.
These squash boats are roasted until tender, then filled with spinach, cooked bacon, cream cheese and Parmesan. The squash itself must be ready before the short filling bake. Two medium squash make four halves, but a half is not a standardized serving: the neck length and seed cavity can differ substantially from one squash to another.
This Cajun-seasoned bowtie pasta uses broth and cream cheese as well as heavy cream. Most of the mozzarella melts into the sauce; the last quarter cup finishes the top. Keeping those portions separate makes the sauce easier to judge before the final covered melt.
This Alfredo combines thin chicken pieces, broccoli and fettuccine in a cream-and-Parmesan sauce. Cook the broccoli near the end of the pasta boil and keep the cheese sauce below a hard simmer. Cajun seasoning and Parmesan both contribute salt.