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Easy Cheesy Pepperoni Rolls Recipe

Ingredients: 2 cans Pillsbury Buttermilk Biscuits (I used the kind with flaky layers.) 32 slices of pepperoni 1 8-ounce block Extra Sharp White Cracker Barrel Cheese, cubed into 16 pieces 1 egg, beaten 2 tablespoons Parmesan, shredded 1 tablespoon Italian seasoning 1 teaspoon garlic powder 1 jar pizza sauce Click link below for recipe.

Contributed by Karen Webb

Rustic Grilled Vegetable & Sausage Pasta Recipe

Ingredients 4 teaspoons (plus extra for brushing vegetables) Olive Oil 1 medium White Onion, sliced in ½ inch slices 1 medium Red Onion, sliced in ½ inch slices 1 medium Zucchini (approximately 8 inches long, 2 inches diameter), sliced in ½ inch slices 1 pound loose Sweet Italian Sausage 32 ounces Marinara Sauce ¼ cup Red Wine 1 package Pasta (Elbow, Penne or Fusilli) Click link below for recipe.

Contributed by Karen Webb

Broccoli Chicken Mac and Cheese Recipe

INGREDIENTS 8 ounces pasta shells 3 cups broccoli florets 3/4 cup milk 1/4 cup julienned sun dried tomatoes 6 ounces Laughing Cow Light Cheese Wedges 2 cups shredded chicken breast Kosher salt and freshly ground black pepper, to taste Click link below for recipe.

Contributed by Karen Webb

Garlic Cheese Fries Recipe

INGREDIENTS 2 russet potatoes, peeled and cut into 1/3-inch thick fries 1 1/2 pints peanut oil Kosher salt, to taste FOR THE GARLIC CHEESE FRIES 2 ounces cream cheese 2 tablespoons milk 3 cloves garlic, minced 1 teaspoon vegetable oil 1/4 teaspoon salt 1/3 cup shredded sharp cheddar Click link below for recipe.

Contributed by Karen Webb

Creamy Lemon and Asparagus Pasta Recipe

Ingredients 6oz. bow tie pasta, uncooked 1 Tbsp olive oil 10 to 15 asparagus spears, washed, trimmed, cut into 2" pieces 1 garlic clove, minced zest from half Meyer or regular lemon 2 c 2% milk 2 Tbsp cornstarch salt and pepper to taste Click link below for recipe.

Contributed by Karen Webb

Copycat Panera Macaroni and Cheese Recipe

Ingredients 1/4 cup unsalted butter 1/4 cup all-purpose flour 1 cup milk (I used skim) 2 cup heavy cream 2 cup shredded white cheddar (I used Cabot seriously sharp cheddar) 1/2 tsp kosher salt 1/2 tsp black pepper 1 tsp dry mustard 1lb, pasta, cooked (cavatapppi, shells, or elbow) Click link below for recipe.

Contributed by Karen Webb

Cauliflower Breadsticks Recipe

Ingredients 1 head cauliflower, large (7" - 8" wide) 1/4 cup egg whites 1/2 cup + 3/4 cup (for topping) Mozzarella/Tex Mex cheese, shredded 1 tsp Italian herb seasoning or any dried herbs like rosemary, basil, parsley 1/4 tsp freshly ground black pepper Pinch of salt Marinara sauce for dipping Clink link below for recipe.

Contributed by Karen Webb

Loaded Hasselback Potatoes Recipe

INGREDIENTS 4 russet potatoes 1/4 cup unsalted butter, thinly sliced Kosher salt and freshly ground black pepper, to taste 4 slices bacon, diced 1 cup shredded sharp cheddar cheese 1/4 cup sour cream 2 tablespoons chopped chives Click link below for recipe.

Contributed by Karen Webb

Zucchini Parmesan Crisps Recipe

INGREDIENTS 1/2 cup vegetable oil 1 cup Panko* 1/2 cup grated Parmesan cheese 2 zucchinis, thinly sliced to 1/4-inch thick rounds 1/2 cup all-purpose flour 2 large eggs, beaten INSTRUCTIONS Heat vegetable oil in a large skillet over medium high heat. In a large bowl, combine Panko and Parmesan; set aside. Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Add zucchini rounds to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 1 minute on each side. Transfer to a paper towel-lined plate. Serve immediately.

Contributed by Karen Webb

Cheesy Garlic Breadsticks Recipe

Ingredients: DOUGH 2 and 1/4 teaspoons Red Star Platinum yeast (1 standard packet)* 1 and 1/3 cups (320ml) warm water (105-115F degrees) 3 and 1/2 cups (440g) unbleached all-purpose flour, plus more as needed 2 Tablespoons (30ml) olive oil 3/4 teaspoon salt 1 Tablespoon (13g) granulated sugar TOPPINGS 1 small head of garlic ground pepper and sea salt, to taste 1/4 cup (60g) unsalted butter, melted 1/2 cup (40g) grated parmesan cheese 1 cup (112g) shredded cheese (I used half cheddar, half mozzarella) Click link below for recipe.

Contributed by Karen Webb