Idaho® Russet Potatoes
|3.||Sour cream||1 cup|
Shredded Colby-Jack cheese, divided
|1 ⅓ cups|
Freshly ground black pepper
Beef, ground, regular, cooked, baked, well done
|9.||Barbecue sauce||½ cup|
Bacon, cooked and crumbled
Green onions, sliced
1 . Stage
Preheat oven to 400 degrees F.
2 . Stage
Scrub Idaho Russet Potatoes until clean and dry them. Place on a baking sheet and bake for 1 hour, or until potatoes are cooked through. Remove from oven and place on a wire rack to cool slightly. Lower oven temperature to 375 degrees F.
3 . Stage
Cut potatoes lengthwise about 3/4 of the way through, leaving them attached on the bottom. Scrape the insides of potatoes with a spoon into a large mixing bowl. Add butter, sour cream, 1 cup of cheese, garlic, salt and pepper. Mash together or whip with an electric mixer, depending on your desired texture.
4 . Stage
Spoon filling into potato shells and place on a baking sheet. Toss cooked ground beef with barbecue sauce and spoon equally over potatoes. Sprinkle each potato with remaining cheese, bacon, and green onions.
5 . Stage
Bake for 20 to 25 minutes, or until potatoes are heated through and cheese is melted. Serve immediately.
1 . Preheat oven to 400 degrees F (200 degrees C).
2 . Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is soft, about 5 minutes. Add spinach to skillet; cook and stir until spinach is wilted and cooked down, 5 more minutes. Stir olives, feta cheese, lemon rind, salt, oregano, and white pepper into spinach. Cook until feta cheese has melted and flavors have blended, about 5 more minutes.
3 . Spread spinach mixture into a 9x13-inch baking dish. Arrange tilapia fillets over spinach mixture. Mix butter and lemon juice in a small bowl and drizzle over fish; sprinkle with paprika.
4 . Bake fish in the preheated oven until the flesh is opaque and flakes easily, 20 to 25 minutes.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Bring a large pot of lightly salted water to a boil. Cook lasagna in boiling water until cooked through but firm to the bite, about 8 minutes; drain and lay noodles flat onto a flat surface.
3 . Heat olive oil in a skillet over medium heat. Cook and stir garlic in hot oil until fragrant, about 2 minutes. Transfer garlic to a large bowl; add spinach, ricotta cheese, mozzarella cheese, and salt. Stir mixture until evenly combined.
4 . Spread a heaping 1/4 cup of spinach mixture into the middle of each lasagna noodle. Roll noodle firmly around the filling. Arrange rolled noodles into a baking dish. Pour spaghetti sauce over the rolls. Cover dish with aluminum foil.
5 . Bake in preheated oven for 30 minutes. Remove foil from dish and continue cooking another 5 minutes. Sprinkle Parmesan cheese over the rolls to serve.
1 . Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon butter and 1 tablespoon olive oil; stir until butter melts. Add corn kernels and cook, stirring occasionally, about 2 minutes. Remove corn to a bowl and set aside.
2 . Pour remaining 2 tablespoons of olive oil in the pot. Add red onion and cook for 1 minute. Add garlic and rice and stir until each grain of rice is coated with the oil mixture. Cook until rice is slightly toasted, about 2 minutes. Pour in white wine and simmer for about 30 seconds. Stir in chicken broth.
3 . Turn off Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 5 to 10 minutes for pressure to build.
4 . Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add corn and remaining 2 tablespoons butter; stir until risotto is creamy, about 1 minute. Stir in Parmigiano-Reggiano cheese until melted and well combined. Garnish with parsley.
1 . Pour warm water into a large bowl; sprinkle yeast over water. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2 . Beat in honey, oil, 2 eggs, and salt. Add flour, 1 cup at a time, beating after each addition until dough has pulled together. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
3 . Turn it out onto a lightly floured surface and knead until smooth and elastic. Dotdash Meredith Food Studios
4 . Place dough in a large, lightly-oiled bowl and turn to coat.
5 . Cover with a towel and let rise in a warm place until doubled in volume, about 1 1/2 hours.
6 . Punch down dough and turn onto a lightly floured surface. Divide in half and knead each half for 5 minutes or so, adding flour as needed to keep it from getting sticky.
7 . Divide each half into thirds and roll into a long snake about 1 1/2 inches in diameter. Dotdash Meredith Food Studios
8 . Pinch the ends of the three snakes together firmly and braid from middle. Either leave as a braid or form into a round braided loaf by bringing ends together, curving the braid into a circle, and pinching ends together. Dotdash Meredith Food Studios
9 . Grease two baking trays and place the finished braid or round on each. Cover with a towel and let rise for about 1 hour. Dotdash Meredith Food Studios
10 . Preheat the oven to 375 degrees F (190 degrees C).
11 . Beat the remaining egg and brush a generous amount over each braid; sprinkle with poppy seeds. Dotdash Meredith Food Studios
12 . Bake in preheated oven until golden brown, about 40 minutes. Cool on a wire rack for at least one hour before slicing. DOTDASH MEREDITH FOOD STUDIOS
1 . Place bread slices on a cutting board and carefully remove crusts.
2 . Using a rolling pin, flatten the bread widthwise. Spread butter on outer edges of the bread.
3 . Place one slice of cheese on the non-buttered side. Roll bread and cheese together to create a spiral effect.
4 . Heat a heavy skillet over medium high heat. Place roll up into then skillet, butter side down. Grill on all sides until golden brown. Remove roll ups and slice diagonally if desired. Enjoy.
1 . Spray a 9x5-inch loaf pan with nonstick spray.
2 . Melt butter in a saute pan over medium heat. Add onion and garlic and cook until translucent, about 5 minutes. Stir in Worcestershire sauce, steak sauce, and beef base. Set aside to cool a little.
3 . Combine turkey, turkey sausage, eggs, allspice, parsley, and stevia in a large mixing bowl. Add oats and cooled onion mixture. Mix by hand until well combined and transfer to the prepared loaf pan. Cover and refrigerate for 1 to 2 hours.
4 . Preheat the oven to 350 degrees F (175 degrees C). Remove meatloaf from the refrigerator.
5 . Bake, uncovered, in the preheated oven until no longer pink in the center, draining any liquid as it builds up, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6 . When the meatloaf has been cooking for about 1 hour, whisk water and gravy mix together in a small saucepan over medium heat. Add lemon juice and bay leaf and stir frequently until boiling. Reduce heat and simmer for 1 minute. Remove from the heat and let thicken, 3 to 5 minutes. Discard bay leaf and pour gravy over the meatloaf during the last 15 to 20 minutes of baking.
1 . Melt butter and olive oil in a saucepan over medium-low heat. Add cream, garlic, and white pepper; bring to just under a boil. Reduce heat and simmer, stirring often, until mixture is slightly reduced, about 5 minutes.
2 . Stir Parmesan cheese into cream mixture; simmer until sauce is thickened and smooth, 8 to 10 minutes. Add mozzarella cheese; cook and stir until melted, about 5 minutes.
3 . While the sauce is cooking, bring a large pot of lightly salted water to a boil. Add pasta; cook, stirring occasionally, until cooked through but firm to the bite, 3 to 5 minutes.
4 . Drain and transfer pasta to serving plates. Spoon sauce over pasta. Allrecipes Magazine
1 . Place butter, onions, garlic, chives, parsley, black pepper, and salt in a bowl and mix to combine.
2 . To use, place a small scoop of compound butter on cooked steak.
1 . Preheat the oven to 400 degrees F (200 degrees C). Line a large rimmed baking sheet with foil.
2 . Place slices of bacon on the prepared baking sheet.
3 . Place bacon in the preheated oven and bake until partially cooked, but still pliable, about 8 minutes. Remove from the oven, and reduce temperature to 350 degrees F (180 degrees C). Let bacon rest until cool enough to handle.
4 . Spray 6 cups of a muffin pan with cooking spray.
5 . Whisk eggs together in a medium bowl. Wrap a slice of bacon around the inside of each prepared muffin cup. Divide Cheddar cheese amongst the 6 muffin cups and top with beaten egg.
6 . Bake in the oven until eggs are set, 13 to 15 minutes.
1 . Preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
2 . Combine sugar and butter in a large mixing bowl. Beat with an electric mixer until creamy. Add pumpkin, eggs, and vanilla extract.
3 . Mix flour, oats, baking powder, baking soda, cinnamon, and salt in a separate bowl.
4 . Add dry ingredients to the pumpkin mixture; mix until evenly incorporated. Fold in chocolate chips. Drop scoopfuls of cookie dough onto the prepared baking sheets.
5 . Bake in the preheated oven until edges are firm and bottoms are golden brown, about 12 minutes. Repeat with remaining cooking dough.
1 . Heat a large skillet over medium heat. Add bacon, and cook until browned, but not yet crispy. Push bacon to the sides of the skillet and add the onions and garlic to the bacon grease. Cook and stir until onions are barely translucent. Stir in the green beans, and cook for 15 minutes, stirring occasionally.
2 . Pour in the water, and mix in the brown sugar, Worcestershire sauce, salt and pepper. Simmer over low heat uncovered until water has evaporated and green beans are tender, about 1 hour.
1 . Melt butter in a large nonstick skillet over medium-high heat. Add bell pepper; cook for 2 minutes. Add shrimp and garlic and sprinkle with Greek seasoning. Cook until shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Remove from the heat and stir in cherry tomatoes, cucumber, and olives.
2 . Serve shrimp mixture in romaine leaves and sprinkle with feta cheese.