7 recipes. Page 1 of 1.
Fried chicken tenders, corn salad and jalapeño ranch fill these soft tacos with cooked bacon. The chicken’s buttermilk is split equally between marinade and breading dip, while the dressing has its own separate allowance. Prepare the cold components before frying so assembly can move quickly.
These spooned biscuits combine cold salted butter with thyme, parsley and chives. The original formula contains a full tablespoon of black pepper, which makes a distinctly peppery batch. There is no rolling or cutting stage; mix a soft dough and portion it directly onto the tray.
Penne carries the flavors of a deli sandwich in this chilled salad with ham, salami, pepperoni and provolone. Drain cooled pasta thoroughly before dressing it. Add lettuce close to serving, because a long soak in mayonnaise dressing and tomato juice quickly changes its texture.
Cooked tortellini, peaches, mozzarella and tomatoes are dressed with hot honey vinaigrette and crisp prosciutto. The thirty-two-ounce tortellini measure is cooked weight in this formula. Cool and drain the pasta before mixing so it does not warm the cheese or dilute the dressing.
Oyster mushrooms, ginger and scallions season this vegetable-broth ramen. Measure the mushrooms by the listed cup quantity rather than the inconsistent ounce conversion. Cook the noodles according to their package and add the bok choy where it can simmer without being buried under a dry noodle block.
These skillet-toasted burritos contain seasoned beef, cooked rice, nacho cheese sauce and crunchy tortilla strips. Nacho cheese goes inside while the plain tortilla toasts against the pan. Start with modest filling portions so the four wrappers can close securely.
Cottage cheese, cream and Parmesan coat this chicken pasta with spinach and sun-dried tomatoes. Keep the dairy over gentle heat and reserve pasta water for adjusting the sauce. Cottage cheese can retain curds; it does not melt into a smooth sauce on its own.