Lean ground turkey
|2 (26 ounce) jars|
Provolone cheese, sliced
Reduced-fat sour cream
|1 ½ cups|
Mozzarella cheese, shredded
Grated Parmesan cheese
1 . Stage
Preheat the oven to 350 degrees (175 degrees C). Lightly butter a 9x13-inch baking dish.
2 . Stage
Bring a large pot of lightly salted water to a boil. Add ziti pasta and cook until al dente, about 8 minutes. Drain.
3 . Stage
Heat a large skillet over medium heat; cook and stir onion and ground turkey until onion is translucent and turkey is no longer pink, about 7 minutes. Add spaghetti sauce and carrot; simmer until heated through, about 15 minutes. Layer ingredients into the prepared baking dish as follows: 1/2 of the ziti, Provolone cheese, sour cream, half of the sauce mixture, remaining ziti, mozzarella cheese, and remaining sauce mixture. Top with grated Parmesan cheese.
4 . Stage
Bake in preheated oven until cheeses are melted, about 30 minutes.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Combine cake mix, pudding mix, and cornstarch in a large bowl. Mix in oil and 1/4 cup water. Add additional water until batter is moist. Mix in chocolate chips.
3 . Roll batter into balls and arrange on baking sheets.
4 . Bake in the preheated oven until tops split, about 10 minutes. Cool on the baking sheets for 5 minutes before transferring to a cooling rack.
1 . Lubricate the chicken with a mixture of sour cream and mayonnaise.
2 . Peel the apple from the peel and the core and grate, also lubricate with a mixture: sour cream + mayonnaise.
3 . Three cheese on a fine grater, put in a salad bowl and also grease.
4 . We divide the boiled eggs into protein and yolk, rub on a fine grater, first lay the yolk and a final layer of protein. From above all again grease.
5 . Put Olya-la salad in the refrigerator for soaking for the night or for several hours.
6 . Chicken breast, boiled in salted water, cut into small pieces or disassemble into fibers, put the first layer on the bottom of the salad bowl.
1 . Preheat the oven to 375 degrees F (190 degrees C).
2 . Spread tomato paste onto the bottom of a 10-inch square baking dish. Sprinkle with onion and garlic. Stir in water and 1 tablespoon olive oil until thoroughly combined. Season with salt and pepper. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
3 . Arrange alternating slices of eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper, starting at the outer edge of the dish and working concentrically towards the center. Overlap slices a little to display colors. Dotdash Meredith Food Studios
4 . Drizzle vegetables with remaining 3 tablespoons olive oil; season with salt and pepper. Sprinkle with thyme leaves. Cover vegetables with a piece of parchment paper cut to fit inside. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
5 . Bake in the preheated oven until vegetables are roasted and tender, about 45 minutes. Serve with dollops of mascarpone cheese. DOTDASH MEREDITH FOOD STUDIOS
1 . Place brown rice flour in a resealable plastic bag. Add butter to the bag one cube at a time, shaking to coat each cube evenly with flour. Seal bag and place in the freezer for 15 minutes.
2 . Whisk eggs and vinegar together in a small bowl. Place in the refrigerator.
3 . Pour gluten-free flour into a large bowl. Cut in cold flour-coated butter cubes with your fingers until mixture resembles pebbles with some large lumps of butter remaining. Stir in egg and vinegar mixture. Mix in water, 1 tablespoon at a time, until dough is no longer sticky and forms a ball.
4 . Wrap dough in plastic wrap; refrigerate until firm, about 30 minutes.
5 . Divide dough into 2 pieces and roll out to desired thickness on a lightly floured work surface.
6 . Fill and bake as directed in your pie recipe.
1 . Heat oil in a skillet over medium heat. Cook and stir chicken, corn, and red pepper in hot oil until heated through and pepper is slightly softened, about 5 minutes. Season with salt and pepper.
2 . Spoon rice into 2 bowls, divide chicken mixture between the two bowls, and top each with salsa and Monterey Jack cheese.
1 . Season chuck roast with salt and pepper on all sides. Heat olive oil in a large skillet over medium heat. Add roast and cook until browned, 3 to 5 minutes per side. Transfer to the slow cooker; set on Low.
2 . Arrange potatoes, carrots, pico de gallo, green chiles, and jalapeno peppers around the roast. Sprinkle in taco seasoning, garlic pepper, hot sauce, and chili powder. Cover and cook until roast is fall-apart tender, about 5 hours.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Mash bananas in a bowl with a fork until no lumps remain. Stir in oats and chocolate chips.
3 . Scoop small portions of batter onto a nonstick baking sheet.
4 . Bake in the preheated oven until golden brown, about 15 minutes. Cool for 2 to 5 minutes per serving.
1 . Combine pumpkin puree, vanilla extract, and scraped vanilla bean seeds in a bowl.
2 . Combine 3/4 of the cream and 1/2 of the brown sugar in a saucepan. Bring to a gentle simmer over low heat.
3 . Combine remaining cream, remaining sugar, egg yolks, cinnamon, ginger, salt, and nutmeg in a second bowl and stir until sugar has dissolved. Pour in hot cream mixture, 2 tablespoons at a time, stirring constantly until combined.
4 . Pour mixture into the top of a double boiler over simmering water. Simmer until mixture thickens and no longer drips off the spatula.
5 . Remove from heat and pass through a fine-mesh sieve into a bowl. Set bowl into a larger bowl filled with ice water. Stir constantly until cooled.
6 . Stir in pumpkin puree mixture. Cover surface with plastic wrap to prevent a skin from forming. Refrigerate for a minimum of 4 hours or up to 1 day.
7 . Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 3 hours.
1 . Line an 8-inch square dish with foil.
2 . In a heavy saucepan over medium heat, combine sugar, evaporated milk, butter and salt. Bring to a boil and let roll 5 minutes. Remove from heat and stir in marshmallow creme, chocolate chips, butterscotch chips, pecans and vanilla. Continue stirring until marshmallow creme is melted and all ingredients are thoroughly combined. Pour into prepared dish.
3 . Refrigerate for 2 hours, until firm. Lift from dish, remove foil, and cut into pieces.
1 . Preheat the oven to 450 degrees F (230 degrees C).
2 . Brush cut sides of butternut squash with olive oil. Wrap each squash half tightly in aluminum foil.
3 . Roast squash halves in the preheated oven until they begin to soften, about 20 minutes. Remove squash from the oven and let sit until cool enough to handle. Remove foil and slice into 3/4-inch thick slices. Remove skin from each slice and cut into 3/4-inch cubes. Set aside 8 cups of the cubed squash, reserving any remaining squash for another use.
4 . Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, 10 to 12 minutes. Remove bacon and drain on paper towels. Add onions to the skillet and cook in the bacon grease for 2 to 3 minutes. Add 8 cups squash and cook, tossing occasionally, until onions are soft and beginning to caramelize, and squash cubes are tender, 10 to 15 minutes.
5 . Place romaine lettuce in a large serving bowl; crumble bacon on top and add pecans and raisins. Add butternut squash-onion mixture; toss to combine. Drizzle with maple syrup and serve warm.
1 . Whisk milk, cinnamon, and vanilla together in a shallow bowl until well combined.
2 . Melt butter in a large skillet over medium heat.
3 . Gently press two bread slices into milk mixture until lightly coated on both sides (do not soak).
4 . Cook coated slices in melted butter until golden brown and somewhat firm, 5 to 8 minutes per side. Repeat for remaining bread slices.