21 recipes. Page 2 of 3.
Baked russet halves hold cooked chicken and cheddar after a second bake firms their shells. Leave a thin layer of potato attached so the skins can support the filling. Finish with green onions after the chicken is fully reheated.
Roasted potato cubes, seared steak and melted cheddar make a loaded skillet meal with bacon and cool sour cream on top. The potatoes cook first so the steak needs only a brief return to the oven. This is a spoonable potato-and-steak bake rather than a stuffed whole baked potato.
Coat thawed shrimp with garlic butter, then breadcrumbs and Parmesan, and bake in a single layer at 425°F. Check the shrimp themselves for doneness; browned crumbs alone are not enough. Serve promptly to retain the most surface crunch.
This sixteen-roll French dip tray uses sautéed onions, provolone and a separate au jus dip. Choose either deli roast beef or the listed pastrami variation. The gravy stays beside the sandwiches until eating; pouring it into the assembled tray makes a different, wetter dish. Cook the onions before assembling so raw slices do not have to soften during the short bread bake.
Flattened sandwich bread wraps mozzarella and cheddar into eight baked rolls. Parmesan goes into the garlic-butter coating so every listed cheese has a clear use. Bake seam-side down and let the hot cheese settle before serving.
Hollowed baked dinner rolls hold cooked beef and cheddar, then warm in the oven under garlic butter and Parmesan. This method uses ready-baked rolls instead of sealing raw biscuit dough around filling. Leave enough bread in each shell to support the beef.
These small corn muffins bake in a mini muffin pan and receive honey butter afterward. Spoon the batter into greased wells and begin checking around nine or ten minutes. Pan size and fill level affect baking time, so check the centers before removing the tray.
Roasted corn, short pasta, jalapeño and two cheeses make a cold pasta salad with a lime-and-Tajín dressing. Cool and drain the pasta before adding the dairy dressing. Reserve part of both cheeses for the top so the salad has texture beyond its creamy coating.
Raw breakfast sausage, baking mix, cheese and well-drained tomatoes form these oven-baked sausage balls. Drain the tomato-chili mixture before measuring it into the bowl and keep the portions small and even. Check the meat temperature rather than assuming a browned cheese surface means the centers are ready.