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Pot Saucepan

Recipes made in Pot Saucepan

Fried Ravioli Appetizer

Add to ❤ Favorites This Fried Ravioli Appetizer is out of this world! Crispy golden ravioli seasoned to perfection! Dip in marinara and Alfredo and you have one out of this world appetizer! Ingredients for 4 servings 9 ounce package refrigerated cheese ravioli 2 to 3 cups oil ¾ cup flour 3 eggs 1½ cups Panko ½ cup freshly grated Parmesan cheese ¼ cup finely chopped parsley ½ teaspoon salt ½ teaspoon garlic powder 1 cup marinara sauce 1 cup alfredo sauce Read the Instructions here  

Balsamic Green Bean Recipe

Add to ❤ Favorites Balsamic Green Bean Recipe, a healthy and fresh side dish, tossed with balsamic vinegar. A gorgeous and delicious side dish that your guest definitely will love. Ingredients for 2 servings 1 lbs green beans 1/4 Cap Balsamic vinegar 1 tsp of olive oil 1/4 tsp of salt or as required Read the Instructions here  

Hot and Sour Soup

Add to ❤ Favorites Ingredients for 6 servings 3 tablespoons rice vinegar 2 tablespoons cornstarch 6 cups reduced sodium chicken broth 2 tablespoons reduced sodium soy sauce 3 cloves garlic, minced 1 tablespoon freshly grated ginger 1 teaspoon Sriracha, optional 6 ounces shiitake mushrooms, thinly sliced 2 large eggs, lightly beaten 6 ounces extra-firm tofu, drained and thinly sliced 1 teaspoon sesame oil 2 green onions, thinly sliced Read the Instructions here  

Linguine Carbonara

Add to ❤ Favorites Loaded with the flavor of garlic, bacon, parsley, and Parmesan cheese, this is a simple and delicious dinner. Cook’s Note: If you want to make this simpler, use precooked bacon pieces. If you don’t have fresh parsley, you can substitute dried, but instead of adding it at the end, it should be mixed into the milk, egg, and water mixture. Ingredients for 6 servings 1 pound linguine 2 tablespoons olive oil 4 cloves garlic, minced 1 cup frozen peas, thawed under warm water. ½ teaspoon crushed red pepper ¾ pound bacon, cooked, and then chopped (This makes approximately 1 cup) 2 eggs 1 tablespoon milk 3 tablespoons pasta cooking water. ½ cup grated Parmesan cheese 2 Tablespoons chopped Italian (flat leaf) Parsley (Can substitute 1 teaspoons dried parsley) Pepper, to taste Read the Instructions here  

Pollo (Chicken) Tonnato

Add to ❤ Favorites Ingredients for 4 servings 2 whole, boned chicken breasts, split in the middle (4 halves) 1/2 cup (120 ml) dry white wine juice of 1 lemon 1 celery stalk, coarsely chopped 1 scallion stalk, coarsely chopped 3 cups (750 ml) water or light chicken stock 4 whole boned chicken breasts, split in the middle 2 Tbsp capers, rinsed and drained 4-5 peppercorns 1 bay leaf 1 parsley spring salt and freshly ground black pepper capers, lemons slices and greens for garnish (optional) Tonnato Sauce: 1 can (about 1 cup – 225 g) good quality tuna fish, drained 4 anchovies in oil, excess salt removed and patted dry on towel papers 1 cup (240 ml) mayonnaise, homemade or of good commercial quality lemon juice (optional) reserved cooking liquid, to thin up sauce, if necessary Read the Instructions here  

Japanese Chilled Tomato And Tuna Spaghetti

Add to ❤ Favorites Ingredients for 6 servings ¼ cup soy sauce ¼ cup rice vinegar 2 tablespoons granulated sugar 1 tablespoon olive oil 1 teaspoon sesame oil 1 can tuna in water – reserve 2 tablespoons tuna water from the can 1 small onion, very finely chopped 2 large tomatoes, diced 1 pound dry, thin spaghetti or regular spaghetti ¼ cup shiso leaves or basil (about 12 leaves), shredded Nori sheet, shredded Salt and pepper to taste Read the Instructions here  

Baked Beans with Pancetta

Add to ❤ Favorites Ingredients for 4 servings For the beans: 1 cup dry navy beans, soaked overnight ½ yellow onion 1 Parmesan rind (optional) 4 garlic cloves 1 bay leaf 1 teaspoon Kosher salt For the rest: 4 ounces pancetta, cut into ½ inch cubes ½ yellow onion, thinly sliced 4 garlic cloves, minced 1 large shallot, thinly sliced ¼ cup dry white wine 1 teaspoon fresh thyme leaves ⅓ cup gruyere cheese Freshly ground black pepper ⅓ cup Panko bread crumbs 1 teaspoon olive oil Read the Instructions here  

Creamy Stovetop Macaroni and Cheese

Add to ❤ Favorites This is the creamiest, cheesiest stovetop macaroni and cheese you’ll ever eat! Ingredients for 8-10 servings 1 pound elbow macaroni ½ cup (113 grams) unsalted butter ¼ cup + 2 tablespoons (53 grams) all-purpose flour 5 cups (1.2 liters) whole milk 24 ounces sharp cheddar cheese, shredded 8 ounces American cheese, sliced and chopped Salt and pepper, to taste Read the Instructions here  

Beef and Broccoli

Add to ❤ Favorites This classic Chinese beef and broccoli recipe is quick and easy to make homemade, and tastes even better than the restaurant version! Ingredients for 4-6 servings 1 pound flank steak, cut into 1/4-inch-thick bite-sized pieces 1 tablespoon soy sauce 1 tablespoon rice wine vinegar 3-4 cups chopped broccoli florets (about 1 medium head of broccoli) 1 batch of sauce (see below) 1 tablespoon peanut oil 2 cloves garlic, peeled and minced optional garnishes: toasted sesame seeds and/or thinly-sliced green onions Sauce Ingredients: 3/4 cup water 3 tablespoons oyster sauce 3 tablespoons soy sauce 1 tablespoon cornstarch 1 tablespoon rice wine vinegar 1 teaspoon sesame oil 1/4 teaspoon ground ginger 1/4 teaspoon freshly-ground black pepper optional: 1-3 teaspoons sriracha, to taste Read the Instructions here  

Sesame Noodles with Broccoli

Add to ❤ Favorites Ingredients 12 oz. frozen broccoli florets or one large head of broccoli chopped 16 oz. angel hair pasta 6 garlic cloves, minced 3 T. honey 6 T. rice vinegar 6 T. soy sauce 2 T. sesame oil (I used a “fiery” sesame oil.) 1/2 c. chopped green onions, white and green parts 3 T. toasted sesame seeds Read the Instructions here  

Quinoa Gado-Gado Bowl

Add to ❤ Favorites A modern take on a classic Indonesian dish called Gado-Gado! Quinoa replaces rice for added protein, fresh and steamed veggies add plenty of nutrition and fiber, and it’s all topped with a spicy, 2-minute peanut sauce! Ingredients for 2 servings GADO-GADO 1/2 cup (92 g) white or red quinoa, well rinsed and drained Scant 1 cup (230 ml) water 1 cup (100 g) greens beans, trimmed 1/2 red bell pepper, thinly sliced 3/4 cup (25 g) mung bean sprouts 2/3 cup (46 g) thinly shredded red cabbage 2 whole carrots, thinly sliced with a knife or mandolin SPICY PEANUT SAUCE 1/3 cup (80 g) salted creamy peanut butter (or sub almond butter, cashew butter, or sunbutter) 1 Tbsp (15 ml) gluten-free tamari (or soy sauce if not GF) 2-3 Tbsp (30-45 ml) maple syrup (to taste) 3 Tbsp (45 ml) lime juice 1 tsp chili garlic sauce, 1 Thai red chili, minced, or 1/4 tsp red pepper flake (more to taste) Water to thin (3-4 Tbsp or 45-60 ml) FOR SERVING optional Cilantro Lime wedges Red pepper flake Read the Instructions here  

Chickpea Noodle Soup

Add to ❤ Favorites Ingredients for 3 servings 1 tablespoon olive oil 1 large onion, diced 4 cloves garlic, minced 3 stalks celery, chopped 2 carrots, chopped 2 sprigs thyme 1 teaspoon ground coriander 1 teaspoon Italian seasoning 1/4 teaspoon ground turmeric 1 teaspoon nutritional yeast flakes, (optional) 1 14-ounce can of chickpeas, drained 4 cups water, or vegetable broth (I used water) 1/4 cup coconut milk 4 ounces gluten-free pasta, (I used Tinkyada Rice Pasta) 2 tablespoons fresh parsley chopped Read the Instructions here