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Vegetable Kabobs Recipe

INGREDIENTS 2 cups cremini mushrooms 1 cup cherry tomatoes 1 red bell pepper, chopped 1 green bell pepper, chopped 1 red onion, chopped 1 zucchini, sliced 1 yellow zucchini, sliced FOR THE MARINADE 1/4 cup olive oil 3 cloves garlic, pressed Juice of 1 lemon 1/2 teaspoon dried oregano 1/2 teaspoon dried basil Kosher salt and freshly ground black pepper, to taste Click link below for recipe

Contributed by Karen Webb

10-Minute Spinach Lasagna Recipe

Ingredients 3 cups (or 1 24-ounce jar) marinara sauce, homemade or store-bought 9 no-boil lasagna noodles (you may not use the entire package) 1 (15 ounce) container ricotta cheese (or cottage cheese) 2 cups shredded Mozzarella cheese 2 cups chopped fresh spinach leaves, loosely packed 3/4 cup roughly-chopped fresh basil leaves, loosely packed and divided 1/3 cup freshly-grated Parmesan cheese Click link below for recipe

Contributed by Karen Webb

Cheese Bombs

Just look at that cheese. Ingredients 8 ounces medium cheddar cheese, cut into 1-inch cubes 1 can refrigerator biscuits, 5 or 8 per package (Try to find Immaculate brand biscuits) 4 Tablespoons butter ½ cup freshly grated Parmesan cheese 1 teaspoon dried parsley flakes 2 cloves garlic, finely minced or grated in a microplane grater Optional, Sriracha and mayonnaise for Sriracha-mayo, hot sauce, salsa, ranch dressing or any dipping sauce of your choosing

Contributed by Tori Griffin

Skillet Scalloped Potatoes Recipe

INGREDIENTS 6 medium Yukon Gold potatoes, peeled and thinly sliced 3 tablespoons unsalted butter 3 tablespoons all purpose flour 1½ cups milk 1½ - 2 cups shredded Gruyere cheese 2 cloves garlic, minced 1 sprig thyme Salt and pepper, to taste Click link below for recipe.

Contributed by Karen Webb

Smashed Garlic Baked Pasta

Ingredients 1 lb. ground beef 1 ½ c. finely chopped onion 1 c. peeled, chopped carrot 1 c. chopped celery 10 garlic cloves, smashed 1 (15 oz.) can crushed tomatoes in puree 1 (14.5 oz.) can diced tomatoes 1/4 c. tomato paste (about 3 oz.) 2 c. beef broth or stock 1 T. dried basil 1 tsp. granulated sugar Pinch baking soda salt & pepper to taste 1 lb. penne pasta, cooked 1 ½ c. shredded Italian cheese blend 1/2 c. grated Parmesan cheese Click link below for recipe

Contributed by Karen Webb

Sweet Corm and Zucchini Pie Recipe

INGREDIENTS 4 tablespoons butter 1 yellow onion, diced 2 ears sweet corn 2 large zucchini, sliced thin (about 4 cups) 8 ounces sliced mushrooms 1 tablespoon dried basil 1 teaspoon dried oregano ½ teaspoon salt 12 ounces shredded cheese (I used both Mozzarella and Swiss) 3 eggs, beaten Click link below for recipe

Contributed by Karen Webb

Corn and Bacon Fritters Recipe

INGREDIENTS Corn and Bacon Fritters 4 slices bacon 1 small onion, chopped 2 cups frozen corn, cooked 2 large eggs ⅔ cup milk 1 cup all-purpose flour 1 cup shredded mozzarella cheese ½ tsp. sugar ½ tsp. salt ½ tsp. baking soda ½ tsp. baking powder oil for frying (canola, vegetable, coconut) Click link below for recipe.

Contributed by Karen Webb

Creamy BLT Pasta Recipe

INGREDIENTS 1 lb. fusili long pasta 6 slices bacon, chopped 1 sm. onion, chopped 2 large cloves garlic, chopped ½ tsp. crushed red pepper 3 Tbsp. sun-dried tomato pesto - I used and loving this one at the moment ¾ cups heavy cream 1½ cup shredded parmigiano-reggiano cheese 6 oz. bag baby spinach ½ pint cherry tomatoes, halved salt & pepper Click link below for recipe

Contributed by Karen Webb

Chicken Cordon Bleu Pasta Bake Recipe

INGREDIENTS 12 ounces bowtie pasta, cooked according to package instructions 3 tablespoons butter 2 teaspoons minced garlic ¼ cup flour 2 cups half and half OR heavy cream 4 slices swiss cheese, (or grated) ⅓ cup parmesan cheese (shaved or grated) + ¼ cup, divided ¼ teaspoon onion powder 1 teaspoon salt ½ teaspoon pepper 1 teapsoon dijon mustard 3-4 thick slices of ham, chopped into 1 inch squares 2 cups chopped or shredded cooked chicken (rotisserie chicken would work fine) ½ cup breadcrumbs (Italian seasoned or plain + 1 teaspoon Italian seasoning) Click link below for recipe

Contributed by Karen Webb