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Recipes
Knock Off Buca di Beppo Penne San Remo Pasta Dish
By classycook
Instructions In a large saute pan, heat oil over medium heat
- 2 ounces olive oil
- 2 chicken breasts, cooked and sliced
- 4 artichoke hearts, quartered
- 3 to 4 sun-dried tomatoes, cut into strips
- 2 garlic cloves, minced
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 3 ounces white wine
- 8 ounces Alfredo sauce
- 2 ounces peas {I left these out, I don’t do peas}
- 12 ounces penne pasta {or your favorite pasta}
Baked Egg Cups
By classycook
This makes an easy weekend brunch or quick breakfast
- 6 slices of deli ham
- 6 raw eggs
- 1/2 cup 2% shredded cheddar cheese
- 1 Tbsp chopped chives
- salt, pepper, cooking spray
Spaghetti Pie
By classycook
By: Sargento Shreds "Spaghetti forms the 'crust' of this savory pie that's filled with ricotta cheese and pasta sa...
- 6 ounces spaghetti, cooked
- 2 tablespoons olive oil
- 2 eggs, well beaten
- 3/4 cup Sargento® Artisan Blends® Shredded Parmesan Cheese, divided
- 1 cup SARGENTO® Whole Milk Ricotta Cheese
- 1 cup pasta sauce
- 1/2 cup Sargento® ChefStyle Shredded Mozzarella Cheese
Skillet Corn
By classycook
1. Remove the husks and silk from the corn
- 4 ears corn
- 2 1/2 tablespoons unsalted butter
- 1 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
Twice-Baked New Potatoes
By classycook
Preheat the oven to 375 degrees F
- 12 new potatoes
- 2 tablespoons olive oil
- 1 1/2 cups grated Monterey Jack cheese
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 1 tablespoon finely minced fresh chives
- 1 clove garlic, pressed
- Salt and pepper
Crunchy Oven-Fried Cheese Ravioli
By classycook
Preheat oven to 450 degrees F
- 1 pound frozen cheese ravioli (about 40 pieces)
- 3 egg whites, lightly beaten
- 1/4 cup whole wheat pastry flour
- 1 3/4 cups panko breadcrumbs
- 1/2 cup seasoned bread crumbs
- 3 tablespoons grated romano cheese + more for topping
- pinch of salt
- 1/4 teaspoon pepper
- marinara sauce for dipping
Butternut Squash Soup
By classycook
In a large saucepan, saute onions in butter until tender
- 6 tablespoons chopped onion
- 4 tablespoons butter
- 6 cups peeled and cubed butternut squash
- 3-4 cups chicken broth
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground cayenne pepper
- 1 (8 ounce) packages cream cheese
Balsamic Honey Salad Dressing
By classycook
In a small bowl whisk all ingredients to combine or put all ingredients in a jar and shake to combine
- 1/2 cup extra-virgin olive oil
- 2 Tbsp. balsamic vinegar
- 1 tsp. dijon-style mustard
- 1 tsp. honey
- 1 clove garlic, minced (optional)
- 1 shallot, minced
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
Steak Bites
By classycook
2012 Ree Drummond, All Rights Reserved
- 1 pound sirloin steak (without much gristle) or pre-cut beef tips
- Kosher salt and fresh ground black pepper
- Butter
Stuffed Chicken
By classycook
Preheat oven to 400ºF and adjust rack to middle position
- Dressing:
- Serves 4
- Cooking time: 55 minutes
- 4 bone-in, skin-on chicken breasts
- 1/2 cup grated Pecorino Romano cheese
- 2 ounces cream cheese, softened
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon Celtic sea salt, divided
- Mixed Greens with Citrus Poppy Seed Vinaigrette
- Serves 4
- Cooking Time: 15 minutes
- 5 ounces mixed greens
- 2 oranges, segmented
- 1/4 cup crumbled goat cheese
- 1/4 cup pecans, chopped
- 3 tablespoons fresh lime juice
- 5 tablespoons fresh orange juice
- 1 teaspoon Dijon mustard
- 1 teaspoon mayonnaise
- 1 teaspoon honey
- 1/3 cup extra-virgin olive oil
- 1 1/2 teaspoons poppy seeds
- Sea salt