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Fettuccine Alfredo Recipe

Ingredients

  • 12 ounces fettuccine or other long pasta
  • Kosher salt
  • ¼ cup (½ stick) unsalted butter
  • ¾ cup finely grated Parmesan, plus more for serving
  • Freshly ground black pepper

Directions

  1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Drain, reserving 2 cups pasta cooking liquid.
  2. Transfer 1 cup pasta cooking liquid to a large skillet. Bring to a gentle simmer, then whisk in butter, a piece at a time, until melted. Whisking constantly, gradually add cheese, making sure it’s completely melted and incorporated before adding more. Add pasta and toss to coat, adding more pasta cooking liquid as needed, until sauce blankets noodles completely. Serve topped with pepper and more cheese.

Creamy Ground Beef Noodle Casserole Recipe

“Comfort” is the key word for this casserole that makes a meal out of simple ingredients.

Ingredients

  • 8 oz uncooked farfalle pasta (about 2 1/2 cups)
  • 1lb ground beef
  • 1 can (15 oz) tomato sauce
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon black pepper
  • 1 cup sour cream
  • 1 cup cottage cheese
  • 1/2 cup shredded Parmesan cheese
  • 3/4 cup sliced green onions
  • 1 1/2 cups shredded Cheddar cheese (12 oz)]

Creamy Ground Beef Noodle Casserole Recipe

Directions

  1. Heat oven to 350°F. Spray 13×9-inch baking dish or 2 1/2 to 3-quart casserole with cooking spray. Cook pasta until al dente, about 11 minutes; drain, and set aside.
  2. Meanwhile, in 10-inch non-stick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain. Stir in tomato sauce, garlic salt and pepper; cover and simmer 2 to 3 minutes or until slightly thickened.
  3. In large bowl, mix sour cream, cottage cheese, Parmesan cheese and 1/2 cup of the green onions; stir in cooked pasta.
  4. Spoon half of the pasta mixture into baking dish. Top with half of the beef mixture and 3/4 cup of the Cheddar cheese. Repeat with pasta mixture, beef mixture and remaining 3/4 cup Cheddar cheese. Bake uncovered 25 to 30 minutes or until mixture is thoroughly heated and cheese is melted. Top with remaining 1/4 cup green onions, and serve.

Crispy Fried Fish Recipe

Ingredients

  • 1/3 cup all-purpose flour
  • 2 teaspoons seasoned salt
  • 2 eggs
  • 1/2 cup dark beer (regular or non-alcoholic)
  • 1 1/2 cups panko crispy bread crumbs
  • Peanut or corn oil for frying
  • 1 1/2 lb fish fillets (walleye, cod, whitefish or tilapia)

Crispy Fried Fish Recipe

Directions

  1. In shallow dish, mix flour and seasoned salt. In medium bowl, beat eggs and beer with whisk. Place bread crumbs in large resealable food-storage plastic bag.
  2. In electric skillet or deep fryer, heat about 2 inches oil to 350°F. Coat both sides of fish fillets with flour mixture, then dip in beer mixture, letting excess drip back into bowl. Place 1 or 2 pieces of fish at a time in plastic bag with bread crumbs; seal bag and shake to coat completely.
  3. Fry fish in batches in hot oil about 4 minutes, turning once, until golden brown. Drain on paper towels. Serve hot.

Beer-Battered Fish Recipe

Ingredients

  • Vegetable oil
  • 1 pound fish fillets, thawed if frozen
  • 3 to 4 tablespoons Bisquick mix
  • 1 cup Bisquick mix
  • 1/2 cup regular or non-alcoholic beer
  • 1/2 teaspoon salt
  • 1 egg
  • Tartar sauce, if desired

Beer-Battered Fish Recipe

Directions

  1. Heat oil (1 1/2 inches) in heavy 3-quart saucepan or deep fryer to 350°. Lightly coat fish with 3 to 4 tablespoons Bisquick mix.
  2. Beat 1 cup Bisquick mix, the beer, salt and egg with hand beater until smooth. (If batter is too thick, stir in additional beer, 1 tablespoon at a time, until desired consistency.) Dip fish into batter, letting excess drip into bowl.
  3. Fry fish in oil about 2 minutes on each side or until golden brown; drain. Serve hot with tartar sauce.

Spaghetti Sauce Recipe (Olive Garden)

Ingredients

  • 2 lb Ground round beef
  • 2 tb Oil
  • 1 cn Stewed tomatoes — (14 Ounces) cut up
  • 6 oz V-8 juice
  • 1 Jar Prego Spaghetti Sauce
  • 1 Env onion soup mix
  • 1/2 c Grape jelly

Directions

  1. Brown meat in oil until pink color disappears.  Crumble with fork. Stir in tomatoes, V-8 juice, Prego,
    soup mix and grape jelly. Cook, stirring often, 15 to
    20 minutes or until jelly melts and sauce is piping
    hot.

Simple Lasagna Recipe

Ingredients

  • 1 lb. (450 g) lean ground beef
  • 2-1/2 cups Shredded Mozzarella Cheese, divided
  • 2 cups light ricotta cheese
  • 1/2 cup Parmesan Grated Cheese, divided
  • 1/4 cup chopped fresh parsley
  • 1 egg, beaten
  • 1 jar (650 mL) Tomato & Basil Pasta Sauce
  • 1-1/2 cups water
  • 12 lasagna noodles, uncooked

Simple Lasagna Recipe

Directions

  1. Heat oven to 350°F.
  2. Brown meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups mozzarella, ricotta, 1/4 cup Parmesan, parsley and egg until blended.
  3. Drain meat; return to skillet. Stir in pasta sauce. Pour water into empty sauce jar; cover and shake well. Add to skillet; stir until blended.
  4. Spread 1 cup meat sauce onto bottom of 13×9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles and meat sauce. Sprinkle with remaining mozzarella and Parmesan. Cover with foil sprayed with cooking spray.
  5. Bake 1 hour or until heated through, uncovering after 45 min. Let stand 15 min. before cutting to serve.

Smoky Maple-Glazed Turkey Breast Recipe

Ingredients

  • 2 tablespoons butter, softened
  • 2 teaspoons chopped fresh thyme leaves
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 bone-in whole turkey breast (5 to 6 lb), thawed if frozen
  • 1/3 cup real maple syrup
  • 2 tablespoons orange juice
  • 1 tablespoon Dijon mustard

Smoky Maple-Glazed Turkey Breast Recipe

Directions

  1. Heat oven to 350°F. In small bowl, mix butter, thyme, paprika, salt and pepper. Using fingers, carefully loosen skin from turkey breast. Rub butter mixture under skin.
  2. Place turkey breast, skin side up, on rack in roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Roast uncovered 30 minutes.
  3. In small bowl, mix syrup, orange juice and mustard. Brush one-third of mixture over turkey.
  4. Roast 50 minutes to 1 hour longer, brushing twice with remaining syrup mixture, until thermometer reads at least 165°F. Cover with foil; let stand 15 minutes for easiest carving.

Beer Steamed Sausages Recipe

Ingredients

  • 1 can of beer (any brand will do)
  • Smoked sausages (enough to fill crock pot)

Directions

  1. Cut each pound of smoked sausage into 4 pieces. 
  2. Pour the beer in the bottom of the crock pot and pile in the sausage.
  3. Cook on HIGH for 2 hours, then switch to LOW until ready to serve.

Those who like a strong beer taste will want the pieces that actually bathed in the beer.  The pieces toward the top of the crock pot will have a more delicate beery tang. During the 2 hours of cooking, the alcohol in the beer will evaporate completely, so the whole family can enjoy these.

Creamy Cajun Chicken Pasta Recipe

Ingredients

  • 2 boneless skinless chicken breast halves, cut into thin strips
  • 4 ounces linguine, cooked al dente
  • 2 teaspoons Cajun seasoning (your recipe, Cajun Seasoning Mix or store-bought)
  • 2 tablespoons butter
  • 1 thinly sliced green onion
  • 12 cup heavy whipping cream
  • 2 tablespoons chopped sun-dried tomatoes
  • 14 teaspoon salt
  • 14 teaspoon dried basil
  • 18 teaspoon ground black pepper
  • 18 teaspoon garlic powder

Garnish

  • 14cup grated parmesan cheese

Directions

  1. Place chicken and Cajun seasoning in a bowl and toss to coat.
  2. In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
  3. Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
  4. Pour over hot linguine and toss with Parmesan cheese.

Best Pizza Dough Ever Recipe

Ingredients

  • 4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled
  • 1 3/4 (.44 ounce) teaspoons salt
  • 1 teaspoon (.11 ounce) instant yeast
  • 1/4 cup (2 ounces) olive oil (optional)
  • 1 3/4 cups (14 ounces) water, ice cold (40°F)
  • Semolina flour OR cornmeal for dusting

Directions

  1. Stir together the flour, salt, and instant yeast in a 4-quart bowl (or in the bowl of an electric mixer). With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand. Reverse the circular motion a few times to develop the gluten further. Do this for 5 to 7 minutes, or until the dough is smooth and the ingredients are evenly distributed. If you are using an electric mixer, switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn’t come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, dribble in a teaspoon or two of cold water. The finished dough will be springy, elastic, and sticky, not just tacky, and register 50 to 55F.
  2. Sprinkle flour on the counter and transfer the dough to the counter. Prepare a sheet pan by lining it with baking parchment and misting the parchment with spray oil (or lightly oil the parchment). Using a metal dough scraper, cut the dough into 6 equal pieces (or larger if you are comfortable shaping large pizzas), You can dip the scraper into the water between cuts to keep the dough from sticking to it, Sprinkle flour over the dough. Make sure your hands are dry and then flour them. Lift each piece and gently round it into a ball. If the dough sticks to your hands, dip your hands into the flour again. Transfer the dough balls to the sheet pan, Mist the dough generously with spray oil and slip the pan into a food-grade plastic bag.
  3. Put the pan into the refrigerator overnight to rest the dough, or keep for up to 3 days. (Note: If you want to save some of the dough for future baking, you can store the dough balls in a zippered freezer bag. Dip each dough ball into a bowl that has a few tablespoons of oil in it, rolling the dough in the oil, and then put each ball into a separate bag. You can place the bags into the freezer for up to 3 months. Transfer them to the refrigerator the day before you plan to make pizza.)
  4. On the day you plan to make the pizza, remove the desired number of dough balls from the refrigerator 2 hours before making the pizza. Before letting the dough rest at room temperature for 2 hours, dust the counter with flour, and then mist the counter with spray oil. Place the dough balls on top of the floured counter and sprinkle them with flour; dust your hands with flour. Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle the dough with flour, mist it again with spray oil, and cover the dough loosely with plastic wrap or a food-grade plastic bag. Now let rest for 2 hours.
  5. At least 45 minutes before making the pizza, place a baking stone either on the floor of the oven (for gas ovens), or on a rack in the lower third of the oven. Heat the oven as hot as possible, up to 800F (most home ovens will go only to 500 to 550F, but some will go higher). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.
  6. Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal. Make the pizzas one at a time. Dip your hands, including the backs of your hands and knuckles, in flour and lift I piece of dough by getting under it with a pastry scraper. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce. If it begins to stick to your hands, lay it down on the floured counter and reflour your hands, then continue shaping it. If you have trouble tossing the dough, or if the dough keeps springing back, let it rest for 5 to 20 minutes so the gluten can relax, and try again. You can also resort to using a rolling pin, though this isn’t as effective.
  7. When the dough is stretched out to your satisfaction (about 9 to 12 inches in diameter for a 6-ounce piece of dough), lay it on the peel or pan, making sure there is enough semolina flour or cornmeal to allow it to slide. Lightly top it with sauce and then with your other toppings, remembering that the best pizzas are topped with a less-is-more philosophy. The American “kitchen sink” approach is counterproductive, as it makes the crust more difficult to bake. A few, usually no more than 3 or 4 toppings, including sauce and cheese is sufficient.
  8. Slide the topped pizza onto the stone (or bake directly on the sheet pan) and close the door. Wait 2 minutes, then take a peek. If it needs to be rotated 180 degrees for even baking, do so. The pizza should take about 5 to 8 minutes to bake. If the top gets done before the bottom, you will need to move the stone to a lower self before the next round. if the bottom crisps before the cheese caramelizes, then you will need to raise the stone for subsequent bakes.
  9. Remove the pizza from the oven and transfer to a cutting board. Wait 3 to 5 minutes before slicing and serving, to allow the cheese to set slightly.

Makes six 6-ounce pizza crusts.