All Recipes

French onion beef and noodles needs two different cooking schedules: stew beef requires time to become tender, while egg noodles cook much faster. Do not add both and expect a twenty-minute simmer to suit them. This method braises the beef first and boils the noodles separately, so the pasta does not soften while the meat finishes.

This French onion gnocchi bake starts with browned onions and broth on the stove, then receives a melted cheese topping in the oven. The one-pound gnocchi batch cooks in the onion liquid before baking. The oven is a finishing stage; it should not be used to hide hard dumplings or a sauce that has never been assessed for consistency.

This casserole combines browned ground beef with uncooked long-grain white rice, canned consommé and French onion soup. The rice cooks in the covered dish, unlike a casserole assembled with boiled noodles. Use the specified rice type and do not dilute the soups as if preparing separate bowls of soup. The three-quarter cup of water is the additional liquid in this formula.

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.

Cream cheese and butter form a soft cookie dough with chopped strawberries and white chocolate. Dry the berries after washing and keep pieces small so they distribute evenly. Bake a small first tray to establish the finish time for your portion size.

Candied cherries, pineapple and pecans are folded into a butter-and-buttermilk cookie dough. Chop the additions small enough to fit comfortably in each portion. These cookies use candied fruit rather than juicy fresh fruit, and their dense texture does not require an invented leavening ingredient.

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.

Bowtie pasta and browned chicken are combined in a garlic cream sauce finished with mozzarella and Parmesan. Cook the chicken separately so the cheese can melt over gentle heat. The sauce should coat the folds of the pasta without being boiled until it turns oily or stringy.

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.