Skip to content

Type what you have

Cook with

canola oil ×
Sabaayad (Somali Flatbread)
Bread & Baking American

Sabaayad (Somali Flatbread)

4.8

Prep
35 min
Cook
2 min
Total
67 min

Instructions

  1. 1 Combine flour and salt in a large bowl. Stir in olive oil and honey. Mix in water gradually until dough comes together and is the consistency of pizza dough. Knead by hand until soft and very smooth, about 10 minutes.
  2. 2 Brush top of dough with a little bit of canola oil. Cover with plastic wrap and set aside to rest, at least 30 minutes and up to 2 hours.
  3. 3 Divide dough into 10 equal pieces. Roll out 1 piece into a circle on a lightly floured work surface. Brush the top of the dough evenly with canola oil. Fold sides in to meet in the center. Fold top and bottom edges to meet in the center to make a square shape. Repeat with remaining pieces.
  4. 4 Preheat a large skillet over medium heat.
  5. 5 Roll 1 square of dough into a circle again on a lightly floured work surface. Place in the skillet and cook until slightly puffed, 1 to 2 minutes. Drizzle a little bit of oil on top and flip; continue cooking until golden brown and crispy, 1 to 2 minutes more. Transfer to a plate and cover with a clean kitchen towel to keep sabaayad warm and soft. Repeat with remaining pieces.

By MyHalwad

Double Chocolate Muffins
Bread & Baking American

Double Chocolate Muffins

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners; coat liners with cooking spray.
  2. 2 Mix chocolate drink powder into the milk. Stir until smooth.
  3. 3 Beat brown sugar, egg, oil, and vanilla extract together until well mixed.
  4. 4 Add chocolate milk to egg mixture and stir to combine. Add baking mix and mix well. Fold in chocolate chips. Spoon batter evenly into muffin cups, filling nearly to the top.
  5. 5 Bake until a toothpick comes out with only moist crumbs attached, 15 to 18 minutes.

By JARRIE

High-Protein Bread
Bread & Baking American

High-Protein Bread

4.4

Prep
5 min
Cook
55 min
Total
180 min

Instructions

  1. 1 Place water, honey, canola oil, bread flour, whole wheat flour, soy flour, powdered soy milk, oat bran, salt, and yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different. Run Basic Medium or Regular cycle. Remove loaf from the machine after the cycle is done, about 2 hours 55 minutes.

By Laure

Real NY Jewish Rye Bread
Bread & Baking American

Real NY Jewish Rye Bread

4.8

Prep
20 min
Cook
35 min
Total
205 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place bread flour, rye flour, potato flakes, caraway seeds, demerara sugar, yeast, and sea salt in the bowl of a large stand mixer fitted with the paddle attachment. Turn mixer to low and thoroughly mix dry ingredients. Beat warm water, canola oil, and pickle juice into dry ingredients.
  3. 3 Switch to the dough hook attachment and beat until dough is rough and shaggy-looking. Cover bowl with plastic wrap and let rest for exactly 30 minutes.
  4. 4 Remove plastic wrap and knead with the dough hook until smooth, firm, and only slightly sticky, 6 to 8 minutes. Turn dough onto a floured work surface and knead until smooth, 1 to 2 more minutes.
  5. 5 Form dough into a ball. Lightly oil a large bowl, place the dough in the bowl and turn to coat. Cover the bowl with plastic wrap, set into a warm place, and let rise until nearly double, about 1 hour.
  6. 6 Grease a 5x9-inch loaf pan. Turn dough onto a lightly oiled surface, shape into a log, and place into the prepared loaf pan. Cover with a cloth kitchen towel and let rise until top of dough has risen slightly over the top of the pan, 60 to 90 minutes.
  7. 7 Place rack in the middle of the oven; preheat the oven to 350 degrees F (175 degrees C). Bake loaf in preheated oven until golden brown and cooked through, about 35 minutes. The internal temperature of the bread should be 190 degrees F (90 degrees C). If loaf browns too quickly, cover loosely with a tent of aluminum foil with the shiny side out.
  8. 8 Remove loaf from the pan and cool on a wire rack.

By Dad's world famous

Toffee Pumpkin Spice Bread
Bread & Baking American

Toffee Pumpkin Spice Bread

3.5

Prep
15 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a loaf pan with cooking spray.
  2. 2 Mix flour, white sugar, cinnamon sugar, nutmeg, and baking powder together in a bowl.
  3. 3 Whisk milk, eggs, pumpkin butter, and canola oil in a bowl until eggs are lightly beaten. Add flour mixture and mix until flour is no longer visible. Pour into the prepared loaf pan; sprinkle toffee bits on top.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan, about 10 minutes. Invert onto a wire rack to cool completely.

By Randy the Chef

Wendy's Zucchini Bread
Bread & Baking American

Wendy's Zucchini Bread

4.7

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Grease and flour 2 4x8-inch loaf pans.
  3. 3 Beat eggs, sugar, canola oil, vanilla extract, and zucchini together in a large bowl until well combined.
  4. 4 In a separate bowl, sift together unbleached flour, white whole-wheat flour, baking soda, baking powder, salt, and cinnamon.
  5. 5 Mix the dry ingredients into the zucchini mixture, a little at a time, stirring until just combined.
  6. 6 Pour the batter into the prepared loaf pans.
  7. 7 Bake in the preheated oven until bread is lightly browned and a toothpick inserted into the center comes out clean, 40 to 50 minutes.

By WendyD

Glazed Lemon Zucchini Bread
Bread & Baking American

Glazed Lemon Zucchini Bread

4.5

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  2. 2 Whisk flour, baking powder, and salt together in a bowl until well mixed. Set aside.
  3. 3 Beat eggs in a large bowl. Stir in sugar and oil until well blended. Stir in ½ cup buttermilk, 2 tablespoons lemon juice, and lemon zest until well blended. Fold in zucchini until incorporated. Stir in flour mixture until well combined. Pour batter into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, 40 to 45 minutes.
  5. 5 Meanwhile, combine confectioners' sugar, 2 tablespoons lemon juice, and 1 tablespoon milk in a small bowl until smooth; spoon glaze over bread. Set loaf aside until glaze set ups.

By Kathy

Chocolate-Ricotta Muffins
Bread & Baking American

Chocolate-Ricotta Muffins

3.5

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 18 cups of a muffin tin with nonstick cooking spray that contains flour.
  2. 2 Mix flour, sugar, chocolate chips, baking powder, and salt together in a large bowl.
  3. 3 Place ricotta cheese in a bowl and add eggs, 1 at a time, beating well after each addition. Whisk in milk and vanilla extract until blended.
  4. 4 Fold cheese mixture and canola oil into flour mixture until just blended. Spoon batter evenly into the prepared muffin cups.
  5. 5 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 22 to 25 minutes. Remove muffins from the pan immediately and let cool on a wire rack.

By HOOKEDONJESUS

Banana Blueberry Muffins with Lavender
Bread & Baking American

Banana Blueberry Muffins with Lavender

4.6

Prep
15 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a 12-cup muffin tin with cooking spray.
  2. 2 Combine all-purpose flour, whole-wheat flour, sugar, baking powder, lavender, and salt together in a bowl. Mix bananas, milk, canola oil, and egg together in a separate bowl. Add banana mixture to flour mixture; stir until just combined. Fold in blueberries. Spoon batter into prepared muffin tin.
  3. 3 Bake in the preheated oven until golden and a toothpick inserted in the center comes out clean, about 20 minutes. Cool muffins in tin for 5 minutes before transferring to a wire rack.

By Suzanne Hale

Gluten-Free Zucchini Bread
Bread & Baking American

Gluten-Free Zucchini Bread

4.9

Prep
15 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
  2. 2 Combine zucchini, oil, eggs, and vanilla in a blender; pulse until mixture resembles a milkshake.
  3. 3 Whisk sugar, rice flours, cornstarch, tapioca starch, baking powder, cinnamon, baking soda, xanthan gum, and salt together in a large bowl. Stir in zucchini mixture until batter is well blended; pour into the prepared loaf pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for a few minutes before removing to cool completely on a wire rack.
  5. 5 While the bread is cooling, make the glaze: Mix confectioners' sugar and lemon juice together in a small bowl to form a thin glaze. Drizzle over the cooled loaf.

By Gluten Free Cook

Gluten-Free Zucchini Muffins
Bread & Baking American

Gluten-Free Zucchini Muffins

Prep
20 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 12 standard-sized silicone baking cups with cooking spray.
  2. 2 Mix protein powder, tapioca flour, sorghum flour, arrowroot flour, oat flour, baking powder, pumpkin pie spice, and xanthan gum in a large bowl until evenly blended.
  3. 3 Whisk eggs, zucchini, applesauce, stevia powder, and oil in a medium bowl until combined. Add to flour mixture and stir until just combined. Fold in walnuts; let batter sit, about 5 minutes.
  4. 4 Spoon batter into the prepared muffin cups, filling each to the top.
  5. 5 Bake in the preheated oven until fully cooked in the centers, about 30 minutes. Cool on a wire rack; remove from liners when completely cooled.

By nanzinmaine

Low-Fat Apple Spice Muffins
Bread & Baking American

Low-Fat Apple Spice Muffins

4.4

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
  2. 2 Whisk the whole wheat pastry flour, all-purpose flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger together in a large bowl until evenly combined. Use your fingers to make a well in the center of the dry ingredients.
  3. 3 In a separate bowl, whisk the egg whites, skim milk, yogurt, raw sugar, canola oil, and vanilla extract until smooth; mix in the chopped apple.
  4. 4 Pour the liquid ingredients into the well in the dry ingredients, and mix to make a thick batter.
  5. 5 Pour the batter into the prepared muffin cups, filling them about 2/3 full.
  6. 6 Bake the muffins in the preheated oven until lightly golden brown and a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes.
  7. 7 Cool the muffins in their cups for about 5 minutes before removing to finish cooling on wire racks.

By Chef Ivy

Best Sweet Potato Muffins
Bread & Baking American

Best Sweet Potato Muffins

Prep
10 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease 18 muffin cups with cooking spray.
  2. 2 Place sweet potatoes into the bowl of a food processor and add sugar, eggs, cinnamon, ginger, nutmeg, salt, allspice, and cloves. Process until smooth, about 30 seconds. Transfer to a mixing bowl and add milk, oil, baking powder, and baking soda. Mix thoroughly with a fork. Add flour and mix using a fork or spatula just until combined.
  3. 3 Spray a large serving spoon and use to spoon batter into the prepared muffin cups until it reaches the top of each. Sprinkle with turbinado sugar.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Let rest for 5 minutes; pop muffins out and transfer to a wire rack to cool.

By cookiemommy

Miller's Marinara
Italian

Miller's Marinara

4.2

Prep
15 min
Cook
485 min
Total
500 min

Instructions

  1. 1 Heat the canola oil in a skillet over medium heat, and saute the onion until tender.
  2. 2 In a slow cooker, mix the onion and remaining oil, crushed tomatoes, tomato sauce, tomato puree, garlic powder, oregano, basil, salt, sugar, and pepper.
  3. 3 Cover slow cooker, and cook sauce 8 hours on Low.

By EMIBANANA

Caprese Chicken
Dinner Italian

Caprese Chicken

4.6

Prep
15 min
Cook
15 min
Total
270 min

Instructions

  1. 1 Place chicken breasts, Italian salad dressing, Italian herb seasoning, and chicken seasoning into a resealable plastic bag, knead bag several times to coat chicken with marinade, and squeeze air from the bag. Seal and refrigerate 4 to 6 hours.
  2. 2 Preheat oven to 500 degrees F (260 degrees C).
  3. 3 Pour canola oil into a large cast iron or ovenproof skillet over medium-high heat. Heat the oil until a small droplet of water pops in the oil. Remove chicken breasts from marinade and discard used marinade. Place chicken breasts into hot oil, fry for 2 minutes, and flip chicken.
  4. 4 Place skillet into the preheated oven and bake until chicken is no longer pink inside and the juices run clear, about 12 minutes. Top each chicken breast with a slice of mozzarella cheese and a tomato slice.
  5. 5 Return to oven and bake until cheese has melted, 3 to 5 minutes. Transfer chicken breasts to a serving platter and top each with a basil leaf and a drizzle of balsamic vinegar.

By Dana Andreucci Johnson

Pizza Shells
Dinner Italian

Pizza Shells

4.6

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Place crushed tomatoes, canola oil, oregano, basil, and sugar into a large saucepan, cover, and bring to a boil. Reduce heat to a simmer, and cook the sauce, stirring frequently, until the flavors have blended, about 30 minutes.
  2. 2 Preheat oven to 350 degrees F (175 degrees C).
  3. 3 Fill a large pot with lightly salted water, and bring to a rolling boil. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the shells are cooked but still firm, about 10 minutes. Drain thoroughly.
  4. 4 Mix the mushrooms, green pepper, and onion in a bowl. To stuff the shells, spoon about 1 teaspoon of tomato sauce into a shell; sprinkle with the mushroom, green pepper, and onion mixture. Top the shell with about 1 tablespoon of Monterey Jack cheese. Repeat for remaining shells and filling, and place the stuffed shells into a 9x13-inch baking dish side by side and touching. Place several slices of mini pepperoni on each shell. Pour the remaining tomato sauce gently around the shells.
  5. 5 Bake in the preheated oven until the cheese is melted and browned and the pepperoni slices are crisp, about 30 minutes.

By crystal

Pumpkin Zeppole
Snack Italian

Pumpkin Zeppole

4.7

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Whisk flour, baking powder, salt, cinnamon, and nutmeg together in a bowl.
  2. 2 Whisk ricotta, 1/2 cup plus 2 tablespoons pumpkin puree, sugar, eggs, and vanilla together in a separate mixing bowl until smooth. Pour mixture into dry ingredients. Mix together until mixture becomes a loose batter.
  3. 3 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  4. 4 Use one spoon to scoop out a heaping tablespoon of dough and a second spoon to carefully push dough into hot oil. Fry in batches for about 1 minute. If zeppole don't turn over by themselves after 1 minute, gently turn each with a strainer to brown on the other side, about 1 more minute. Remove with a strainer and drain on cooling rack.

By John Mitzewich

Bean Soup with Kale
Dinner Italian

Bean Soup with Kale

4.7

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat olive oil in a large pot over medium-high heat. Cook and stir onion and garlic in hot oil until soft.
  3. 3 Add kale; cook and stir until wilted.
  4. 4 Add 3 cups broth, 2 cups beans, tomatoes, herb seasoning, salt, and pepper; bring to a boil, then reduce heat and simmer for 5 minutes.
  5. 5 Mix remaining beans and broth in a blender or food processor until smooth.
  6. 6 Stir into soup to thicken, then simmer for 15 minutes. Ladle into bowls; sprinkle with parsley to serve.

By USA WEEKEND columnist Jean Carper

Spicy Italian Salad
Lunch Italian

Spicy Italian Salad

4.6

Prep
30 min
Cook
Total
270 min

Instructions

  1. 1 In a medium container with a lid, mix canola oil, tarragon vinegar, sugar, thyme, dry mustard, and garlic. Cover, and shake until well blended. Place artichoke hearts in mixture, cover, and marinate in the refrigerator, at least 4 hours or overnight.
  2. 2 In a large bowl, toss together lettuce, red bell pepper, carrot, red onion, black olives, green olives, cucumber, and Romano cheese. Season with pepper. Pour in artichoke and marinade mixture; toss to coat.

By Diane Sniffen

Pan-Seared Marinated Pork Cutlets with a Parmesan-Garlic Crust
Dinner Italian

Pan-Seared Marinated Pork Cutlets with a Parmesan-Garlic Crust

3.7

Prep
20 min
Cook
10 min
Total
270 min

Instructions

  1. 1 Whisk 3 tablespoons olive oil, lemon juice, Italian seasoning, kosher salt, and black pepper together in a bowl; transfer to a large resealable bag. Place pork pieces in marinade and turn to coat. Marinate in refrigerator for 4 to 8 hours.
  2. 2 Mix bread crumbs, Parmesan cheese, garlic, and 1 tablespoon olive oil in a small bowl.
  3. 3 Set oven rack about 5 inches from the heat source and preheat the oven's broiler.
  4. 4 Heat canola oil in a large, heavy, oven-safe skillet, such as a cast-iron skillet, over medium-high heat. Remove pork from marinade and reserve the marinade. Sear marinated pork pieces in the hot oil just until lightly browned but still pink in the center, about 2 minutes. Turn pork over and pour in reserved marinade. Turn heat to high and cook pork for 1 more minute.
  5. 5 Spoon crust mixture over cutlets in skillet and broil in the preheated oven until the crust is crisp and golden brown, 1 to 3 minutes. Garnish with parsley.

By toastyfrenchy

Refreshing Limoncello Cake
Dessert Italian

Refreshing Limoncello Cake

4.1

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare an 8-inch cake pan with cooking spray.
  2. 2 Whisk together the yogurt, eggs, canola oil, lemon juice, lemon zest, sugar, and 4 tablespoons limoncello in a large bowl. In a separate large bowl, mix the flour, baking powder, baking soda, and salt. Gently stir the dry ingredients into the wet. Do not over mix or the cake will be tough. Pour batter into prepared pan.
  3. 3 Bake in the preheated oven until top is golden and a toothpick inserted in the center of the cake comes out clean, about 35 minutes. Remove from oven and allow to cool slightly.
  4. 4 Stir the powdered sugar and 3 tablespoons of limoncello together in a small bowl until smooth. Poke small holes all over the top of the still-warm cake with a fork or toothpick. Spoon the glaze over the cake and spread with the back of a spoon. The glaze will seep into the cake and add moisture.

By TheOtherHunny

Chicken Breast Cutlets with Artichokes and Capers
Dinner Italian

Chicken Breast Cutlets with Artichokes and Capers

4.6

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Combine flour, salt, and white and black peppers. Dredge chicken in seasoned flour and shake off excess.
  2. 2 Heat canola oil and olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown on both sides, and no longer pink on the inside; set aside.
  3. 3 Pour in chicken broth and lemon juice. Bring to a simmer, scraping the bottom of the pan to dissolve the caramelized bits. Add artichoke hearts and capers, return to a simmer, and cook until reduced by half.
  4. 4 Whisk butter into sauce until melted. Place cooked chicken back into pan, and simmer in the sauce for a few minutes to reheat. Serve on a platter sprinkled with chopped fresh parsley.

By Josephine Franchino Twohy

Stuffed Chicken Parmesan Sub
Dinner Italian

Stuffed Chicken Parmesan Sub

Prep
45 min
Cook
20 min
Total
605 min

Instructions

  1. 1 Slice each chicken breast down the center to make 4 cutlets. Place each between 2 pieces of plastic wrap and pound to about 1/2 inch thinness with a meat mallet.
  2. 2 Marinate chicken breasts in Italian dressing in the refrigerator overnight.
  3. 3 Remove chicken to bring to room temperature 1 hour before cooking.
  4. 4 Combine flour and baking powder in one bowl, milk and egg in another bowl, and bread crumbs in a third bowl. Set aside.
  5. 5 Heat 1 tablespoon butter in a pan over medium heat. Cook prosciutto in the hot butter until it starts to brown, about 5 minutes. Transfer to a paper towel-lined plate.
  6. 6 Bring marinara sauce to a simmer in a saucepan.
  7. 7 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Preheat the oven to 450 degrees F (230 degrees C).
  8. 8 Lay chicken cutlets out flat. Line 1/4 of mozzarella cheese down the center of each and sprinkle 1/4 of prosciutto over cheese. Fold cutlets in half over the stuffing and secure edges together with toothpicks.
  9. 9 Dunk rolled chicken into the flour mixture, then egg mixture, and finally bread crumbs.
  10. 10 Drop chicken into the preheated fryer and cook until crumbs are golden brown, chicken floats, and is no longer pink in the center, 6 to 7 minutes. Transfer to a paper towel-lined plate to let grease run off.
  11. 11 Cut sub rolls down the centers and spread remaining butter into interiors. Assemble sandwiches in the following manner: bottom sub half, chicken cutlet, marinara, provolone cheese, Parmesan cheese, and top sub half. Transfer subs to a baking pan.
  12. 12 Toast in the preheated oven until bread is crisp and cheeses are melted, about 2 minutes. Serve hot.

By Brian Genest

Shrimp Parmigiana
Dinner Italian

Shrimp Parmigiana

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Pour oil into a pot and heat to 350 degrees F (175 degrees C).
  2. 2 Combine paprika, salt, black pepper, oregano, thyme, marjoram, garlic powder, onion powder, and cayenne powder in a bowl. Mix 1 tablespoon of spice mixture with bread crumbs and Parmesan cheese in a separate bowl. Mix remaining spices with flour in a third bowl.
  3. 3 Beat eggs and water together in a bowl.
  4. 4 Dip each shrimp in flour mixture, then in egg mixture, and then in bread crumbs and place on a plate.
  5. 5 Fry shrimp in hot oil until they float and turn golden brown, about 1 minute. Drain on a paper towel-lined plate.
  6. 6 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  7. 7 Pour tomato sauce into an 8-inch square casserole dish and top with fried shrimp, dipping them to coat with sauce. Top with mozzarella cheese.
  8. 8 Broil in the preheated oven until cheese starts to brown, 3 to 4 minutes.

By Challengergurl

Buffalo Chicken Layered Mashed
Dinner Italian

Buffalo Chicken Layered Mashed

3.8

Prep
20 min
Cook
50 min
Total
80 min

Instructions

  1. 1 Prepare mashed potatoes following package directions. Stir in packet of dry Ranch dressing. Set aside.
  2. 2 In a Dutch oven, heat oil over medium heat. Add the onion, celery and carrot; cook and stir until the vegetables are tender. Add the garlic and cook 2 minutes longer.
  3. 3 Add the shredded chicken.
  4. 4 Stir in the tomatoes, wing sauce, water, Italian seasoning, salt and pepper; bring to a boil. Reheat; cover and simmer for 30 minutes.
  5. 5 In a medium size bowl, mix the ricotta cheese, 3/4 cup bleu cheese, parsley and egg.
  6. 6 Spread 1 1/2 cups sauce into a greased 13x9-inch baking dish. Layer with a third of the mashed potatoes, 1 1/2 cups sauce, 2/3 cup ricotta mixture, 1 cup mozzarella cheese, 1/3 of the cheese slices and 1/3 cup bleu cheese. Repeat layers twice.
  7. 7 Bake covered at 350 degrees F for 20 minutes. Uncover; bake 20 to 25 minutes longer or until bubbly and cheese is melted.
  8. 8 Let stand 10 minutes before serving.

By Idahoan

Butternut Squash Ravioli with Brown Butter Sauce
Dinner Italian

Butternut Squash Ravioli with Brown Butter Sauce

5.0

Prep
60 min
Cook
45 min
Total
105 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Rub squash down with 1 tablespoon olive oil: place on a baking sheet. Trim tops off each garlic clove, rub with oil, and wrap in foil. Place on the baking sheet.
  3. 3 Roast in the preheated oven until squash and garlic cloves are soft and browned, about 30 minutes.
  4. 4 Remove garlic skin. Combine squash, garlic, ricotta, grated Parmesan, brown sugar, and salt in the bowl of a food processor: blend into a thick paste. Transfer to a bowl, cover, and chill in the refrigerator.
  5. 5 Meanwhile, whisk semolina, all-purpose flour, and salt together in a bowl: transfer to a work surface. Push flour mixture into a mound, making a well in the center. Add eggs and 2 tablespoons olive oil into well, kneading and folding until batter is combined. Wrap dough in plastic wrap and let rest for 30 minutes.
  6. 6 Pass pasta dough through a pasta maker or roll it out using a roller on a lightly floured surface. Make several pasta sheets about the thickness of a dime.
  7. 7 Drop about 2 tablespoons of squash filling 2 inches apart on 1 pasta sheet. Place another sheet over top: press down around each lump of filling. Stamp out and seal each ravioli, using a ravioli stamp.
  8. 8 Heat ½ cup canola oil over medium heat in a separate pan. Fry sage leaves in batches until dark green and crispy. Transfer to a paper towel-lined plate to drain.
  9. 9 Melt butter in a small saucepan over medium heat. Simmer, stirring frequently, until browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes. Reduce heat to medium-low: stir in tarragon, thyme, and salt.
  10. 10 Meanwhile, bring another pot of lightly salted water to a rolling boil. Add raviolis: boil until they float, about 5 minutes. Drain and plate.
  11. 11 Ladle butter sauce over pasta: garnish with fried sage. Sprinkle with shredded Parmesan cheese. Serve immediately.

By Brian Genest

Best Chicken Parmesan
Dinner Italian

Best Chicken Parmesan

4.9

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Make the sauce: Heat oil in a large skillet over medium heat. Add onion and garlic; cook and stir until fragrant, about 2 minutes. Add crushed tomatoes, chicken broth, wine, garlic powder, onion powder, oregano, Italian seasoning, red pepper flakes, and sugar; season with salt and pepper. Stir to combine, reduce the heat to low, and simmer, stirring occasionally, until sauce thickens, about 15 minutes. Keep warm until needed.
  2. 2 While the sauce is cooking, bring a large pot of lightly salted water to a boil. Add rigatoni and cook, stirring occasionally, until tender yet firm to the bite, about 13 minutes. Drain and keep warm.
  3. 3 At the same time, start the chicken: Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.
  4. 4 Set out three large mixing bowls for breading chicken. Combine flour, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and pepper in the first bowl. Whisk together eggs and milk in the second bowl. Combine bread crumbs, Parmesan cheese, oregano, Italian seasoning, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt in the third bowl.
  5. 5 Place chicken breasts in a resealable plastic bag and flatten with a meat mallet to a thickness of 1/4 inch. Dredge a chicken breast in flour mixture and shake off excess. Dip into egg mixture, then coat with bread crumb mixture. Place onto a plate. Repeat to bread remaining chicken.
  6. 6 Fill a large, cast iron skillet with 1 inch oil; heat over medium-high heat until oil is hot but not smoking. Add breaded chicken in batches; cook until golden brown, 1 to 2 minutes per side. Transfer chicken to the prepared baking sheet. Sprinkle mozzarella and Parmesan over chicken.
  7. 7 Bake in the preheated oven until chicken reaches an internal temperature of 165 degrees F (74 degrees C) and the cheeses have melted, about 5 minutes.
  8. 8 Plate pasta portions. Stir basil into sauce and ladle over pasta. Top each portion with chicken.

By Culinary Envy

Soft Spread Butter
Dinner

Soft Spread Butter

4.7

Prep
20 min
Cook
Total
200 min

Instructions

  1. 1 In a lidded, plastic storage container stir butter until it has a smooth, frosting-like consistency.
  2. 2 Slowly, one tablespoon at a time, stir in the first 1/2 cup of oil; mix until smooth. Stir in the remaining oil a little more quickly, mixing well.
  3. 3 Refrigerate for 3 hours, or until set.
  4. 4 Store in refrigerator. If the 'butter' melts after being left out, refrigerate to restore solidified quality.

By Cal Schroeck

Aranitas (Shredded Green Plantain Patties)
Dinner Caribbean

Aranitas (Shredded Green Plantain Patties)

5.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat canola oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Gather about 2 tablespoons of shredded plantains and shape into patties.
  2. 2 Fry the patties in the preheated oil until golden and crispy, about 10 minutes. Drain on paper towels and season with garlic salt.

By LatinaCook