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Easy Monkey Bread Muffins
Bread & Baking American

Easy Monkey Bread Muffins

4.7

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper liners.
  2. 2 Mix white sugar and cinnamon together in a gallon-size resealable bag; add biscuits and toss to coat. Press coated biscuits into muffin cups, about 2/3 full.
  3. 3 Heat brown sugar and margarine together in a saucepan over medium-low heat until melted, 3 to 5 minutes; pour over each biscuit muffin.
  4. 4 Bake in the preheated oven until dough is cooked through, about 20 minutes.

By Jennifer Lovato Barkdull

Simple Bundt Caramel Rolls
Bread & Baking American

Simple Bundt Caramel Rolls

5.0

Prep
15 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt) with cooking spray.
  2. 2 Melt margarine in a saucepan over medium-low heat. Stir cream and brown sugar into melted margarine until sugar dissolves, 2 to 3 minutes. Remove saucepan from heat.
  3. 3 Spread 1 can of biscuit dough into the bottom of the prepared tube pan; sprinkle with cinnamon. Layer 1 more can biscuit dough into the tube pan and sprinkle with cinnamon. Layer last can biscuit dough into tube pan. Pour margarine mixture over biscuit dough.
  4. 4 Bake in the preheated oven until biscuits are slightly browned, about 20 minutes. Let biscuits cool 5 to 10 minutes in pan. Turn pan upside-down onto a serving plate and remove pan.

By duboo

Basic British Scones
Bread & Baking European

Basic British Scones

4.6

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. 2 Sift flour, cream of tartar, baking soda, and salt into a large bowl.
  3. 3 Rub in butter until the mixture resembles fine breadcrumbs. Stir in sugar and enough milk to mix to a soft dough.
  4. 4 Turn dough onto a floured surface, fold over 2 or 3 times, then roll out to a 3/4-inch thickness. Cut into 2-inch rounds and place on the prepared baking sheet; brush tops with milk to glaze.
  5. 5 Bake in the preheated oven until scones are risen and golden on top, about 10 minutes. Cool scones on a wire rack.

By Angela Martini

Perfectly Moist Irish Wheaten Bread
Bread & Baking European

Perfectly Moist Irish Wheaten Bread

4.5

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a shallow baking pan with cooking spray.
  2. 2 Sift both flours, 2 teaspoons sugar, salt, and baking soda together into a bowl. Cut in margarine until mixture resembles coarse crumbs. Make a well in the center of the mixture and pour in 2 cups buttermilk and oil; stir with a spatula until dry mixture is completely moistened.
  3. 3 Transfer dough to a lightly floured surface and knead gently for no more than 1 minute. Place dough into the prepared pan; pat down and around to form a round loaf. Cut a cross in the top of the loaf with your finger. Brush the top with 1 tablespoon buttermilk, then sprinkle with 1 teaspoon sugar.
  4. 4 Bake in the preheated oven for 30 minutes. Reduce the heat to 375 degrees F (190 degrees C), then rotate the pan and bake for 30 more minutes. Remove from the oven and let cool on a wire rack before slicing.

By laracucina

Sweet Braided Bread
Bread & Baking American

Sweet Braided Bread

4.0

Prep
30 min
Cook
25 min
Total
130 min

Instructions

  1. 1 Dissolve yeast in warm water in a small bowl. Beat eggs and egg yolk together in a small bowl. Scoop out 2 tablespoons of beaten egg; keep refrigerated.
  2. 2 Preheat the oven to 170 degrees F (75 degrees C).
  3. 3 Combine sugar, margarine, and salt in a large bowl. Mix thoroughly until dissolved. Add warm and cool cream to the bowl. Stir in yeast mixture. Beat in eggs. Add flour 1 cup at a time, blending well between additions.
  4. 4 Turn dough out onto a floured board; knead until smooth and elastic, 5 to 7 minutes. Spray a clean bowl with cooking spray. Place dough inside and spray the top.
  5. 5 Cover dough with a dish cloth. Turn off oven and place dough inside. Allow to rest until doubled in size, about 1 hour.
  6. 6 Remove dough from the bowl and knead for 2 to 3 minutes. Split in half; split each half into thirds. Roll each section of dough into long, 24-inch snakes. Braid 3 together, making sure to secure the ends. Repeat with the remaining 3 sections.
  7. 7 Reheat the oven to 170 degrees F (75 degrees C). Line a cookie sheet with parchment paper. Transfer braids to the cookie sheet.
  8. 8 Turn off oven. Let braids rise in the warm oven for 45 minutes.
  9. 9 Remove braids from the oven and brush with reserved beaten egg. Preheat the oven to 350 degrees F (175 degrees C).
  10. 10 Bake braids in the preheated oven until tops are golden, 25 to 30 minutes. Cool completely before slicing.

By Jenn L

Sweet Potato Zucchini Muffins
Bread & Baking American

Sweet Potato Zucchini Muffins

3.8

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray muffin tins with cooking spray.
  2. 2 Cook sweet potato in the microwave until tender, about 6 minutes. Peel and dice sweet potato; transfer to a large bowl.
  3. 3 Mix biscuit mix, brown sugar, milk, zucchini, eggs, margarine, cinnamon, vanilla extract, and nutmeg into sweet potato. Spoon 1/3 cup batter into each muffin cup.
  4. 4 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes.

By Sheryl Carnes

Cranberry Orange Loaf
Bread & Baking American

Cranberry Orange Loaf

4.8

Prep
15 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
  2. 2 Whisk flour, baking powder, baking soda, and salt together in a large bowl. Stir in cranberries, pecans, and zest. Set aside.
  3. 3 Beat sugar, butter, and egg together in another large bowl until smooth. Stir in orange juice.
  4. 4 Beat in flour mixture until just moist. Pour into prepared pan.
  5. 5 Bake in the preheated oven until bread springs back when lightly touched, about 1 hour. Let stand 10 minutes; turn out onto a wire rack to cool completely.

By Carol

My Mother-in-Law's Plum Bread
Bread & Baking American

My Mother-in-Law's Plum Bread

4.8

Prep
15 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray, or line with parchment paper.
  2. 2 Sprinkle plums with 1 tablespoon of flour in a medium bowl; toss to coat. Set aside.
  3. 3 Beat white sugar, butter, and vanilla extract in a large bowl with an electric mixer until light and fluffy; beat in eggs. Sift 1 1/2 cups flour, salt, and baking soda into a separate bowl. Stir into sugar-egg mixture, alternating with yogurt until smooth. Fold in plums. Pour batter into the prepared loaf pan. Sprinkle brown sugar on top.
  4. 4 Bake in the preheated oven until a toothpick inserted into center of loaf comes out clean, 45 to 50 minutes. Remove from oven; let cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.

By 3dogsinthekitchen

Pan de Muertos (Mexican Bread of the Dead)
Bread & Baking Mexican

Pan de Muertos (Mexican Bread of the Dead)

4.6

Prep
25 min
Cook
45 min
Total
190 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 To make the bread: Heat milk and butter in a medium saucepan over low heat until butter melts. Remove from heat and add warm water. Mixture should be around 110 degrees F (43 degrees C).
  3. 3 Combine 1 cup flour, sugar, anise seed, yeast, and salt in a large bowl. Beat in warm milk mixture, then add eggs and orange zest; beat until well combined. Stir in 1/2 cup flour and continue adding more flour until dough is soft.
  4. 4 Turn dough out onto a lightly floured surface; knead until smooth and elastic. Place dough into a lightly greased bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 2 hours.
  5. 5 Punch dough down and shape into a large round loaf with a round knob on top. Place dough onto a baking sheet; loosely cover with plastic wrap. Let rise in a warm place until just about doubled in size, about 1 hour.
  6. 6 Preheat the oven to 350 degrees F (175 degrees C). Bake in the preheated oven until golden brown, 35 to 45 minutes. Cool slightly before brushing with glaze.
  7. 7 To make the glaze: Combine 1/4 cup sugar, orange juice, and orange zest in a small saucepan. Bring to a boil over medium heat and boil for 2 minutes.
  8. 8 Brush glaze over top of warm bread. Sprinkle with 2 tablespoons sugar.

By Lorna

Choereg (Armenian Easter Bread)
Bread & Baking Middle Eastern

Choereg (Armenian Easter Bread)

4.8

Prep
360 min
Cook
25 min
Total
385 min

Instructions

  1. 1 Combine milk, butter, and margarine in a saucepan over medium heat. Heat until butter and margarine are melted, but do not let it boil. Stir in 1 cup of sugar until dissolved, then set aside to cool to lukewarm.
  2. 2 Meanwhile, dissolve 2 teaspoons of sugar in warm water in a small bowl. Sprinkle the yeast over the surface, and let stand until frothy, about 10 minutes.
  3. 3 Crack eggs into a large bowl, and stir a little to break up the yolks. Slowly pour in heated milk mixture while whisking constantly, so as to temper the eggs and not cook them. Add yeast mixture, and stir just until blended.
  4. 4 Combine flour, baking powder, mahleb, and salt in a large bowl; make a well in the center, and pour in egg mixture. Stir until it forms a sticky dough. Pour onto a floured surface, and knead in additional flour as needed to make a more substantial dough. Knead for about 10 minutes. Place in an oiled bowl, and set in a warm place to rise for about 2 hours, or until doubled in size.
  5. 5 When dough has doubled, punch down again, and let rise until doubled. It will only take about half as long this time.
  6. 6 Separate dough into 5 even portions, then separate each of those into thirds. Roll each of those into ropes about 12 inches long. Braid sets of three ropes together, pinching the ends to seal, and tucking them under for a better presentation. Place loaves onto baking sheets lined with parchment paper. Loaves should be spaced 4 inches apart. Set in a warm place to rise until your finger leaves an impression behind when you poke the loaf gently.
  7. 7 Preheat the oven to 350 degrees F (175 degrees C). Brush loaves with beaten egg, and sprinkle with sesame seeds.
  8. 8 Bake in the preheated oven until nicely golden brown all over, about 25 minutes.

By Ani

Farm Fresh Zucchini Cranberry Nut Muffins
Bread & Baking American

Farm Fresh Zucchini Cranberry Nut Muffins

4.7

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with liners.
  2. 2 Mix flour and brown sugar together in a medium bowl. Cut in butter until mixture forms coarse crumbs. Set topping aside.
  3. 3 Beat white sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in egg and vanilla.
  4. 4 Mix flour, baking powder, baking soda, and salt together in a separate bowl; gradually beat into butter mixture. Fold in zucchini, cranberries, and walnuts. Spoon batter into the prepared muffin cups, filling almost to top. Sprinkle topping over each muffin.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

By SHORECOOK

Easy Zucchini Bread with Pineapple
Bread & Baking American

Easy Zucchini Bread with Pineapple

5.0

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 4x6-inch loaf pan.
  2. 2 Combine flour, white sugar, cinnamon, baking soda, baking powder, and salt in a large bowl.
  3. 3 Whisk egg, pineapple juice, and oil together in a separate bowl until well combined; stir into flour mixture until crumbly and dry. Stir in zucchini and crushed pineapple until moist, blended, and very thick; pour into the prepared loaf pan.
  4. 4 Combine oats, coconut, and brown sugar in a separate bowl; toss in margarine with a fork until crumbly. Sprinkle topping over batter.
  5. 5 Bake in the preheated oven until a toothpick inserted into center comes out clean, 40 to 60 minutes. Cool before serving.

By twilightgirls60r

Vasilopita (Orange Sweet Bread)
Bread & Baking Greek

Vasilopita (Orange Sweet Bread)

4.0

Prep
30 min
Cook
31 min
Total
346 min

Instructions

  1. 1 Mix orange juice, water, and cinnamon in a microwave-safe bowl. Heat in the microwave until the mixture registers 110 degrees F (43 degrees C) on an instant-read thermometer, 1 to 2 minutes.
  2. 2 Stir yeast into the orange juice mixture. Let stand until yeast is creamy and frothy, about 45 minutes.
  3. 3 Combine sugar and margarine in the bowl of a stand mixer. Beat until creamy. Add eggs; beat on high speed for 30 seconds. Mix in yeast mixture and orange zest until well combined.
  4. 4 Sift flour, salt, and baking powder together in a bowl. Add gradually to the mixture in the stand mixer, mixing with a bread hook until a soft, sticky dough forms, about 5 minutes.
  5. 5 Transfer dough to a large glass bowl. Cover with plastic wrap; let rise in a warm place until doubled in size, 2 to 4 hours.
  6. 6 Preheat oven to 350 degrees F (175 degrees C). Grease 2 round cake pans.
  7. 7 Divide dough into 2 equal pieces. Put 1 wrapped coin in each piece; knead for 2 to 3 minutes and shape into a ball. Place 1 ball of dough in each cake pan. Cover with plastic wrap; let rise until puffy, 2 to 4 hours more.
  8. 8 Whisk egg white and vanilla together in a small bowl. Brush over the top of dough.
  9. 9 Bake in the preheated oven until a knife inserted into the center comes out with a few crumbs attached, 30 to 55 minutes.

By Kathryn Dietz

Piadina Romagnola (Italian Flat Bread)
Italian

Piadina Romagnola (Italian Flat Bread)

4.7

Prep
30 min
Cook
30 min
Total
90 min

Instructions

  1. 1 Stir the milk, margarine, and yogurt together in a bowl.
  2. 2 Mix the flour, salt, baking powder, and egg white in a large bowl. Pour the milk mixture into the flour mixture and work the mixture together with your hands until the dough separates from the sides of the bowl, adding flour or water as needed to get the right consistency, which will be neither sticky nor dry. Cover with a damp cloth and let stand at room temperature for 30 minutes.
  3. 3 Turn the dough out onto a lightly floured surface; divide into 12 pieces and roll into balls. Roll and stretch each ball to about 1/8-inch thick and 8 inches in diameter.
  4. 4 Lightly oil a cast iron skillet and place over medium-low heat. Cook the dough in the hot skillet until it begins to set, 1 to 2 minutes per side. Pierce the dough with a fork 3 to 4 times while it cooks. Wrap the finished pieces in a towel until ready to serve.

By Max_a_romagnolo_In_America

The Best Pizza Crust
Italian

The Best Pizza Crust

4.1

Prep
20 min
Cook
25 min
Total
200 min

Instructions

  1. 1 Combine flour, salt, sugar, dry milk, butter or margarine, yeast, and warm water. Gather into a ball. Turn out an a lightly floured surface, and knead until the dough is smooth. Place in a well oiled bowl, and turn to coat the surface. Cover with a damp cloth, and place in a warm spot for 2 hours.
  2. 2 Punch down the dough. Roll out to fit a 14 inch pizza pan. Allow to rise until doubled in size.
  3. 3 Bake at 375 degrees F ( 190 degrees C) until crust is a very light brown color. Remove from oven.
  4. 4 Place desired toppings on the pizza. Bake for 20 minutes, or until toppings are done.

By Flute

Quick Garlic Breadsticks
Dinner Italian

Quick Garlic Breadsticks

4.6

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
  2. 2 Stir Parmesan cheese, garlic powder, and basil together in a small bowl.
  3. 3 Place hot dog buns, cut-sides up, onto the prepared baking sheet. Spread margarine onto buns, then sprinkle Parmesan mixture over top.
  4. 4 Bake in the preheated oven until golden brown, about 10 minutes.

By Billie Miller

White Sauce for Pasta
Dinner Italian

White Sauce for Pasta

4.4

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Melt butter and margarine in a saucepan over medium-low heat.
  3. 3 Add flour and crumbled bouillon; stir until well blended, 1 to 2 minutes.
  4. 4 Continue to cook and stir until thickened and lightly browned, about 5 minutes.
  5. 5 Increase the heat to medium and whisk in water until smooth.
  6. 6 Stir in milk; cook and stir until hot and thickened, 2 to 3 more minutes.
  7. 7 Season with white pepper.

By KEIRISTY

Classic Anise Pizzelle
Dessert Italian

Classic Anise Pizzelle

4.8

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Beat eggs and sugar with an electric mixer until fluffy. Stir in the melted butter and anise extract. Combine the flour and baking powder; stir in gradually. Dough will be sticky.
  2. 2 Preheat your pizzelle iron according to the manufacturer's instructions. Drop batter by rounded spoonfuls onto the iron. Close and cook for about 90 seconds, or until steam stops coming out of the iron. Carefully remove and cool. Store in an airtight tin at room temperature.

By Betty

Real Neapolitan Cookies
Italian

Real Neapolitan Cookies

Prep
45 min
Cook
11 min
Total
551 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease three 13x9x2-inch pans; line with waxed paper and grease waxed paper.
  2. 2 Mix almond filling, egg yolks, margarine, and sugar together in a bowl using an electric mixer until light and fluffy.
  3. 3 Combine flour and baking powder in a bowl. Stir into almond mixture.
  4. 4 Beat egg whites together in a bowl using an electric mixer on medium speed until soft peaks form. Fold into almond batter.
  5. 5 Divide batter equally among 3 bowls. Add green food coloring to 1 bowl; add red food coloring to another. Leave the third bowl uncolored. Pour the contents of each bowl into the prepared pans.
  6. 6 Bake in the preheated oven until edges are golden brown, 10 to 12 minutes. Invert onto wire racks, remove waxed paper, and turn right-side-up on a baking sheet.
  7. 7 Spread apricot jam onto the surface of the green cake; top with the plain cake. Spread raspberry jam onto the plain cake; top with the red cake. Cover with plastic wrap; set a heavy cutting board or flat pan on top. Refrigerate 8 hours to overnight.
  8. 8 Place chocolate in a microwave-safe bowl; heat in the microwave until melted, 1 to 2 minutes. Spread melted chocolate onto the surface of the cake. Allow to set, about 15 minutes.
  9. 9 Cut off all 4 sides of the cake to make the edges clean and even. Cut the cake into 1-inch strips; cut strips into bite-size pieces.

By nella marley

Asparagus Lasagna
Dinner Italian

Asparagus Lasagna

4.4

Prep
20 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain. Cut noodles in half crosswise.
  2. 2 Meanwhile, melt margarine in a large skillet over medium heat. Add garlic; cook until just fragrant. Stir in flour until no lumps remain; gradually stir in milk. Season with thyme; simmer until thick. Remove sauce from heat.
  3. 3 Grease a 9x9-inch microwave-safe glass baking dish. Layer noodles, sauce, asparagus, ham, and mozzarella in the prepared baking dish; repeat layers twice more, starting each layer with noodles and finishing with mozzarella.
  4. 4 Cover the dish with a microwave-safe lid or plastic wrap; microwave on high until cheese is melted and bubbly, 9 to 10 minutes (time may vary depending on your microwave). Set aside before serving, 5 to 10 minutes.

By Wendy Hansen

Chocolate Chocolate Biscotti
Dessert Italian

Chocolate Chocolate Biscotti

3.9

Prep
25 min
Cook
50 min
Total
75 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. 2 In a large bowl, cream together the sugar, margarine and olive oil until smooth. Stir in the vanilla and egg substitute. Combine the flour, cocoa, and baking powder. Stir into the creamed mixture. Fold in the chocolate pieces. Cover, and chill dough for 10 minutes.
  3. 3 Divide the dough into two equal pieces. Roll each piece into a log about 9 inches long. Place the logs onto the prepared cookie sheets about 4 inches apart. Flatten each one down to 1 inch thickness.
  4. 4 Bake in the preheated oven for 20 to 25 minutes, or until firm. Cool on sheets for 15 minutes before removing to wire racks to cool completely.
  5. 5 Move the cookie loaves to a cutting board. Using a serrated knife, slice each loaf crosswise into 3/4 inch slices. Return slices to the baking sheet cut side down and bake for an additional 8 to 10 minutes on each side, until dry and lightly toasted. Cool completely before storing in an airtight container.

By EHOLT

Crostini
Appetizer Italian

Crostini

4.6

Prep
10 min
Cook
8 min
Total
18 min

Instructions

  1. 1 Set the oven to broil at 425 degrees F (220 degrees C).
  2. 2 In a small saucepan, combine the olive oil, butter and garlic. Set over medium heat, and cook until butter has melted and the mixture starts to bubble. Season with salt and pepper. Remove from the heat.
  3. 3 Dip each slice of bread into the garlic mixture, turning to coat each side. Place Parmesan cheese on a plate. Press one side of each piece of bread into the cheese, and place cheese side up on a baking sheet.
  4. 4 Broil on the middle rack of the preheated oven for about 8 minutes, or until golden brown.

By PTrish

Double Chocolate Biscotti II
Dessert Italian

Double Chocolate Biscotti II

4.5

Prep
45 min
Cook
25 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
  2. 2 In a large bowl, beat the sugar, olive oil and margarine until smooth. Stir in the egg substitute and vanilla. Combine the flour, cocoa and baking powder, gradually stir into the wet ingredients. Mix in the chopped candy bar. Chill dough for 10 minutes.
  3. 3 Divide the dough into two equal pieces. Roll each piece into a 9 inch long log. Place the logs onto the prepared cookie sheet 4 inches apart and flatten to 1 1/2 inch thickness. If there is not enough room, put each one onto a separate sheet.
  4. 4 Bake for 20 to 25 minutes in the preheated oven until somewhat firm. Cool on the baking sheets until cool enough to handle.
  5. 5 Remove baked loaves to a cutting board and cut each one crosswise into 1/2 inch slices with a sharp knife. Place the slices cut side down back onto the baking sheets, and toast on each side for an additional 8 to 10 minutes. Cool on wire racks and store in an airtight container.

By EHOLT

Ground Sausage Spaghetti
Dinner Italian

Ground Sausage Spaghetti

4.7

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain.
  2. 2 Cook and stir sausage in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir onion, bell pepper, and margarine into sausage. Reduce heat to low, cover, and cook until onion is soft, 3 to 5 minutes.
  3. 3 Stir tomatoes, tomato sauce, and Italian seasoning into sausage mixture; bring to a boil. Stir in Parmesan cheese and pour over cooked spaghetti. Top with mozzarella.

By kcs

Kahala's Shrimp and Broccoli Toss
Dinner Italian

Kahala's Shrimp and Broccoli Toss

3.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Bring a pot of water to a boil, and cook the broccoli 5 minutes, just until tender. Drain, and set aside.
  2. 2 Bring a large pot of lightly salted water to a boil. Add angel hair pasta, cook for 4 minutes, until al dente, and drain.
  3. 3 Heat the margarine and olive oil in a skillet, and cook the onion and garlic until tender. Mix in broccoli and shrimp, and cook until heated through. Toss with the cooked pasta, season with salt and pepper, and top with cheese to serve.

By Kahala

Garlic Cheese Flatbread
Side Dish Italian

Garlic Cheese Flatbread

4.6

Prep
40 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Sprinkle yeast over water in a bowl; let stand until dissolved, 5 to 10 minutes.
  2. 2 Stir flour, sugar, and salt together in a large bowl. Add yeast mixture and oil; beat with a sturdy spoon until dough begins to pull away from sides of the bowl. Cover bowl; set aside in a warm place until doubled in volume, about 35 minutes.
  3. 3 Turn dough out onto a floured surface; knead briefly. Roll dough to 1/4- to 1/2-inch thickness or to the size of a baking sheet.
  4. 4 Grease a baking sheet; place dough on the prepared baking sheet. Spread butter evenly over top; sprinkle with garlic powder, followed by Parmesan cheese, then mozzarella cheese. Rest while oven preheats.
  5. 5 Preheat the oven to 350 degrees F (175 degrees C).
  6. 6 Bake in the preheated oven until golden brown and cheese is bubbly, about 20 minutes. Serve warm.

By Gina Izzy Shores

Chicken Garlic Pizza
Dinner Italian

Chicken Garlic Pizza

4.3

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Place chicken breast in a saucepan with enough water to cover. Bring to a boil, and cook until no longer pink, about 20 minutes. Drain and cool slightly, then cut into strips.
  2. 2 Meanwhile, in a small skillet over medium heat, melt butter with garlic, onion, and basil. Pour into a chilled dish to cool, and refrigerate until set.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C).
  4. 4 Roll out pizza dough, place onto a pizza pan or other baking sheet, and spread herb butter over surface using the back of a spoon. Arrange chicken on top, then dot with ricotta cheese. Top with tomato slices, cilantro, and Parmesan cheese.
  5. 5 Bake for 15 to 20 minutes in the preheated oven, until crust is browned and the center is cooked through.

By ksimone619

The Italian Irishman's Pie
Dinner Italian

The Italian Irishman's Pie

4.9

Prep
25 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Grease a 2-quart casserole dish.
  3. 3 Heat olive oil in a skillet over medium heat; cook and stir Italian sausage until browned and crumbly, about 10 minutes. Use a slotted spoon to transfer sausage to prepared casserole dish. Drain drippings and reserve 2 tablespoons drippings in the skillet.
  4. 4 Melt 2 tablespoons margarine in a separate skillet over medium heat; cook and stir apple and onion slices until tender, about 8 minutes. Place apple and onion in casserole dish with sausage.
  5. 5 Lightly stir sausage, apple, and onion together; season with salt, black pepper, and oregano.
  6. 6 Brown flour in reserved drippings in skillet over medium heat. Whisk water into flour until thick gravy forms, about 3 minutes.
  7. 7 Pour gravy over sausage mixture in the casserole dish; spread mashed potatoes over the top with a spoon, creating peaks. Lightly brush mashed potatoes with 1 tablespoon melted margarine.
  8. 8 Bake in the preheated oven until the potatoes are lightly browned and the sausage mixture is bubbling, about 30 minutes.

By NikkHoff