Type what you have

Ingredients

• ✓ flour
• egg
• salt

Instructions

1. 1 Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt. Gently beat eggs using a fork, incorporating the surrounding flour, until mixture is runny. Pull remaining flour into the center using a bench scraper, incorporating it until dough forms a ball.
2. 2 Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
3. 3 Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
4. 4 Roll out the dough with a pasta machine or with a rolling pin and cut into your favorite pasta.

By Alemarsi

Ingredients

• ✓ flour
• egg
• salt

Instructions

1. 1 Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt. Gently beat eggs using a fork, incorporating the surrounding flour, until mixture is runny. Pull remaining flour into the center using a bench scraper, incorporating it until dough forms a ball.
2. 2 Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
3. 3 Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
4. 4 Divide the dough into 3 equal portions. Flatten the first portion and pass through the thickest setting of the pasta machine. Dust with more flour, fold in half like a book and repeat 3 to 4 times, flouring, folding, and passing through the thickest setting,until the dough is smooth in texture, even in size, and no longer sticky.
5. 5 Move the pasta machine to a middle setting and pass each sheet through once. Move to the next-to-last setting and pass through once. Cut in half. Repeat with remaining 2 portions.
6. 6 Add the tagliatelle attachment to the pasta machine and pass each piece through. Roll the machine handle with one hand and collect the pasta with the other.
7. 7 Gently toss pasta with some more flour. Air dry for 30 minutes.
8. 8 Cook tagliatelle in plenty of salted, boiling water until tender yet firm to the bite, 3 to 5 minutes.

By Alemarsi

Ingredients

• ✓ flour
• egg
• salt
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt.
3. 3 Gently beat eggs using a fork, incorporating surrounding flour, until mixture is runny. Bring remaining flour into the mixture using a bench scraper until dough forms a ball. Mix in water, 1 tablespoon at a time, if dough feels too stiff.
4. 4 Knead dough with your hands by flattening, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
5. 5 Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
6. 6 Divide dough into 3 equal portions. Take one piece and flatten it a bit with your hands. Dust a work surface with flour and roll dough out using a rolling pin 5 to 6 times. Turn dough 45 degrees and roll out again, 5 to 6 times. Keep rolling and turning in the same way until dough is evenly very thin. When you hold up the dough, you should be able to see your fingers through it.
7. 7 Cut pasta dough into rectangular sheets to fit your baking dish using a pastry wheel or a knife. Transfer lasagna sheets to a floured kitchen towel and let air-dry for about 30 minutes before assembling.

By Alemarsi

Ingredients

• ✓ flour
• egg
• salt
• water

Instructions

1. 1 Place flour on a marble or wooden work surface. Make a well in the center; add eggs and salt. Gently beat eggs with a fork, incorporating surrounding flour, until batter is runny. Bring remaining flour into batter using a bench scraper until dough forms a ball. Add water, 1 tablespoon at a time, if dough feels too stiff.
2. 2 Knead dough by flattening the ball, stretching, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
3. 3 Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
4. 4 Dust work surface with flour. Divide dough into 3 equal portions. Flatten 1 piece, then roll 5 to 6 times with a rolling pin. Turn dough 45 degrees and roll 5 to 6 times more. Continue rolling and turning until dough is 1/16-inch thick.
5. 5 Cut dough into manageable, narrow sheets. Dust generously with flour and roll loosely into logs. Slice logs into 1/4-inch thick strips. Unroll strips and toss generously in flour. Let tagliatelle air-dry, about 30 minutes.
6. 6 Bring a large pot of salted water to a boil. Add tagliatelle and cook until tender yet still firm to the bite, 3 to 5 minutes. Drain.

By Alemarsi

Ingredients

• ✓ flour
• egg
• tomato paste
• salt
• water

Instructions

1. 1 Place flour on a marble or wooden work surface. Make a well in the center; crack eggs into center. Add tomato paste and salt. Gently beat eggs and tomato paste with a fork, incorporating the surrounding flour, until dough is runny. Bring remaining flour into dough using a bench scraper until forms a ball. Mix in water, 1 tablespoon at a time, if dough feels too stiff.
2. 2 Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
3. 3 Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 to 60 minutes.
4. 4 Roll dough out using a pasta machine or rolling pin. Turn into your favorite pasta shape.

By Alemarsi

Ingredients

• ✓ flour
• saffron
• water
• egg
• salt

Instructions

1. 1 Soak saffron threads in hot water for 30 minutes.
2. 2 Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt and saffron water. Gently beat eggs, saffron, and water using a fork, incorporating the surrounding flour, until mixture is runny. Pull remaining flour into the center using a bench scraper, incorporating it until dough forms a ball. Add more water, 1 tablespoon at a time, if dough is too stiff.
3. 3 Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
4. 4 Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
5. 5 Roll out the dough with a pasta machine or with a rolling pin and cut into lasagna sheets or tagliatelle.

By Alemarsi

Ingredients

• ✓ flour
• spinach
• water
• egg
• salt

Instructions

1. 1 Place spinach and water in a skillet over medium-low heat. Cover and simmer, stirring once, until spinach is wilted, about 10 minutes. Drain and let cool, about 10 minutes. Squeeze out as much water as possible, getting the spinach very dry. Chop spinach very finely.
2. 2 Place flour on a marble or wooden work surface. Make a well in the center and crack in the eggs; add the salt and finely chopped spinach. Gently beat eggs with a fork, incorporating the surrounding flour and spinach, until batter is runny. Bring remaining flour into the batter using a bench scraper until dough forms a ball. Mix in water, 1 tablespoon at a time, if dough feels too stiff.
3. 3 Knead dough with your hands by flattening the ball, stretching it and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
4. 4 Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, at least 1 hour.
5. 5 Roll out the dough with pasta machine or with a rolling pin and turn into your favorite pasta shape.

By Alemarsi

Ingredients

• ✓ flour
• brown sugar
• water
• salt
• olive oil
• active dry yeast
• cornmeal
• egg
• water

Instructions

1. 1 Place flour, brown sugar, warm water, salt, olive oil, and yeast into the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. 2 Place a pizza stone in the oven. Preheat the oven to 375 degrees F (190 degrees C). The oven must be preheated for at least 30 minutes before baking.
3. 3 Deflate dough and turn it out onto a lightly floured surface. Form dough into 2 loaves. Place loaves seam-side down on a cutting board generously sprinkled with cornmeal. Cover loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
4. 4 Beat together egg and 1 tablespoon water in a small bowl until well combined. Brush risen loaves with egg mixture. Make a single long, quick cut down the center of loaves with a sharp knife. Gently shake the cutting board to make sure loaves are not sticking. If they stick, use a spatula or pastry knife to loosen. Slide loaves onto the hot pizza stone with one quick but careful motion.
5. 5 Bake in the preheated oven until loaves sound hollow when tapped on the bottom, 30 to 35 minutes.

By Diane Sniffen

Ingredients

• ✓ flour
• butter
• garlic
• heavy cream
• milk
• parmesan cheese
• fontina cheese
• salt

Instructions

1. 1 Melt butter in a large pot over medium heat. Stir in garlic and flour; cook and stir until garlic is fragrant but not brown, about 1 minute.
2. 2 Whisk in heavy cream and milk until mixture is hot and slightly thickened, about 10 minutes. Gradually stir in Parmesan cheese and fontina cheese. Season with salt and pepper.
3. 3 Continue to simmer until cheese melts and sauce thickens, stirring often, 20 to 30 more minutes.

By Crystal R Ward

Ingredients

• ✓ flour
• fettuccine
• cooking spray
• chicken breast
• chicken broth
• neufchatel cheese
• parmesan cheese
• garlic powder
• pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
2. 2 Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook, stirring occasionally, until chicken is done, 5 to 7 minutes. Remove from the skillet.
3. 3 Mix broth and flour into the same skillet. Stir in Neufchâtel cheese, 2 tablespoons Parmesan, garlic powder, and pepper; cook, whisking constantly, until mixture boils and thickens, about 2 minutes. Stir in chicken.
4. 4 Place cooked fettuccine in a large serving bowl. Add chicken mixture; toss to coat. Sprinkle with remaining 1 tablespoon Parmesan.

By Philadelphia

Ingredients

• ✓ flour
• fettuccine pasta
• butter
• milk
• parmesan cheese
• salmon
• spinach
• caper
• sun-dried tomato
• oregano

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add fettuccine, and cook for 11 to 13 minutes or until al dente; drain.
2. 2 In a medium saucepan over medium heat, melt the butter, and blend with milk. Mix in the flour to thicken. Gradually stir in the Parmesan cheese until melted.
3. 3 Crumble salmon into the butter mixture. Stir in the spinach, capers, sun-dried tomatoes, and oregano. Cook and stir about 3 minutes, until heated through. Serve over the cooked pasta.

By Shane Roberts

Ingredients

• ✓ flour
• olive oil
• lemon juice
• salt
• black pepper
• swordfish
• onion
• white wine
• fava bean
• parsley

Instructions

1. 1 Mix together 2 tablespoons of the olive oil, lemon juice, salt, and pepper in a medium bowl. Add the fish and stir enough to get it coated. Let it marinate for about 15 minutes. Remove fish from the marinade and pat dry.
2. 2 Heat remaining olive oil in a large skillet over medium-high heat. Fry the onion until golden, about 8 minutes, then add the fish. Brown the chunks of fish, about 1 minute per side; remove from the pan and set aside.
3. 3 Stir the flour into the skillet; cook and stir until lightly browned. Gradually stir in the white wine. Return the fish to the pan, and add the fava beans. Sprinkle with fresh parsley, cover, and simmer for 2 to 3 minutes, or until the fish flakes easily with a fork. Serve hot.

By Salvatore

Ingredients

• ✓ flour
• ✓ flour
• ricotta cheese
• parmigiano-reggiano cheese
• egg
• salt
• black pepper
• nutmeg
• semolina flour
• marinara sauce
• parmigiano-reggiano cheese
• basil

Instructions

1. 1 Bring a large pot of salted water to a gentle boil.
2. 2 Meanwhile, combine ricotta cheese, 1/2 cup Parmigiano-Reggiano cheese, egg, salt, pepper, and nutmeg in a bowl; mix well. Add in 00 flour.
3. 3 Sift in semolina flour and carefully fold into ricotta mixture until semolina flour is just incorporated and a soft dough forms.
4. 4 Place dough on a lightly floured work surface and cut dough into 4 pieces. Roll each section into a long rope about 3/4 inch in diameter.
5. 5 Cut the rope into 1-inch long pieces with a butter knife. Use your forefinger and press down into the middle of each gnudi to create a small dimple. Set the gnudi on a lightly floured baking sheet.
6. 6 Drop gnudi in batches into the simmering water and cook until they float to the surface, less than 1 minute.
7. 7 Drain gnudi and transfer to bowls.
8. 8 Meanwhile, heat marinara sauce in a saucepan until hot, about 5 minutes.
9. 9 Top each portion generously with marinara sauce, Parmigiano-Reggiano cheese, and basil ribbons.

By thedailygourmet

Ingredients

• ✓ flour
• rotini pasta
• chicken breast
• vegetable oil
• egg
• bread crumb
• garlic powder
• mozzarella cheese
• parmesan cheese
• marinara sauce
• red wine

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in pasta and return to a boil. Cook uncovered, stirring occasionally, until pasta has cooked through but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
2. 2 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C), and preheat the oven to 350 degrees F (175 degrees C).
3. 3 Make a breading station: Place flour, egg, and bread crumbs in three separate bowls. Mix garlic powder into bread crumbs. Working in batches, coat chicken in flour, then dip in egg, and finally coat with bread crumbs.
4. 4 Carefully fry coated chicken in hot oil in small batches until golden brown and no longer pink in the center, 3 to 4 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain fried chicken over paper towels.
5. 5 Combine cooked pasta, fried chicken, 1/2 of the mozzarella cheese, and 1/2 cup grated Parmesan cheese in a large bowl. Stir in marinara sauce. Pour red wine into the empty marinara sauce jar; cover and shake the jar, and empty the contents into the bowl of pasta. Stir to combine. Spread pasta mixture in a large casserole dish and cover with aluminum foil.
6. 6 Bake in the preheated oven for 30 minutes. Remove the aluminum foil and sprinkle with remaining mozzarella cheese and 1/2 cup of Parmesan. Return to the oven and continue baking until cheese has melted, about 30 minutes.
7. 7 Remove from the oven and allow to rest for 5 minutes before serving. Serve hot.

By RCHEISS

Ingredients

• ✓ flour
• salmon fillet
• salt
• black pepper
• cayenne pepper
• butter
• caper
• white wine
• lemon
• butter
• water
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Season salmon with salt, pepper, and cayenne. Sprinkle flour onto one side of each fillet and pat gently onto the fish.
3. 3 Heat clarified butter in a nonstick skillet over medium-high heat. Add salmon, floured side down, and let sear for 2 ½ minutes. Flip and sear the other side for 2 minutes. Remove to a plate and cover with foil.
4. 4 Add capers to the skillet and press with the back of a fork to gently mash. Pour in wine and lemon juice; add lemon zest. Swirl the pan to combine. Let reduce by half, about 1 minute.
5. 5 Reduce heat to low and add butter; swirl the pan or stir with a spoon or spatula until butter is almost fully melted. Transfer salmon and any accumulated juices from the plate back into the skillet. Allow butter to fully melt while spooning sauce over salmon.
6. 6 Pour in water to thin sauce if needed; continue to spoon sauce over salmon and cook until salmon is fully cooked through and flakes easily with a fork. An instant-read thermometer inserted into the center of the fillets should read about 145 degrees F (63 degrees C). Sprinkle parsley over top.
7. 7 Remove from heat and transfer to a serving plate; spoon pan sauce over salmon.

By John Mitzewich

Ingredients

• ✓ flour
• ground beef
• bread crumb
• onion soup mix
• barbecue sauce
• garlic
• egg
• black pepper
• deli ham
• swiss cheese
• ketchup
• mustard
• brown sugar
• soy sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place a 24-inch sheet of parchment paper onto a work surface.
2. 2 Mix ground beef, bread crumbs, onion soup mix, barbecue sauce, garlic, egg, flour, and black pepper together in a bowl until well combined. Transfer meat mixture to the parchment paper, and pat it into a 10x16-inch rectangle shape. Layer ham slices on the meat, keeping 1 inch uncovered around all sides of the rectangle. Sprinkle Swiss cheese over ham.
3. 3 Carefully lift up a short edge of the meat rectangle with the parchment paper, and gently nudge and roll meat up and over the filling. Seal the edges and ends well. Transfer meatloaf to a 9x13-inch baking dish; discard the parchment paper.
4. 4 Bake in the preheated oven for 45 minutes.
5. 5 Meanwhile, mix ketchup, mustard, brown sugar, and soy sauce together in a bowl until sugar dissolves. Remove meatloaf from the oven and spread ketchup mixture over top. Return to the oven and bake until beef is no longer pink in the center, about 15 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By BKlein

Ingredients

• ✓ flour
• olive oil
• turkey sausage
• sausage drippings
• margarine
• apple
• onion
• salt
• black pepper
• oregano
• water
• mashed potato
• margarine

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

Ingredients

• ✓ flour
• penne pasta
• butter
• shallot
• portabella mushroom
• asparagus
• sun-dried tomato
• chicken broth
• marsala wine
• rotisserie chicken
• heavy cream
• butter
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook penne pasta at a boil until cooked through yet firm to the bite, about 11 minutes; drain.
2. 2 Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir shallot in melted butter until fragrant, about 5 minutes. Stir mushrooms, asparagus, and sun-dried tomatoes into shallot and butter mixture; cook and stir until asparagus begins to soften, about 10 minutes more.
3. 3 Pour chicken broth and Marsala wine into the skillet; bring to a boil, reduce heat to medium-low, and stir chicken and cream into mixture.
4. 4 Mix softened butter and flour into a paste in a bowl; stir into chicken mixture. Cook, stirring continually, until the flour is cooked and the liquid thickens, 1 to 2 minutes; ladle over the cooked penne pasta and top with Parmesan cheese to serve.

By Challengergurl

Ingredients

• ✓ flour
• eggplant
• salt
• vegetable oil
• olive oil
• onion
• garlic
• tomato puree
• basil
• salt
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Place a single layer of eggplant slices in a colander sitting on a plate and sprinkle with coarse salt. Cover with a second layer and sprinkle with salt. Repeat with remaining eggplant. Place a plate on top and add a weight to put pressure on the eggplant slices. Let stand at room temperature for about 1 hour.
2. 2 Rinse eggplant slices under running cold water to wash off all the salt. Pat dry on all sides with paper towels.
3. 3 Heat oil in a deep skillet over medium-high heat. Dredge eggplant slices in flour on both sides and add to the hot oil, working in batches. Deep fry eggplant until golden, 2 to 3 minutes per side. Drain on paper towels.
4. 4 Heat olive oil in a large pot over medium heat; cook garlic and onion until soft and translucent, about 5 minutes. Add tomato puree, 4 basil leaves, and salt. Cook, stirring often, until sauce starts to thicken, about 20 minutes. Remove sauce from heat. Discard garlic and stir in remaining 4 leaves basil.
5. 5 Preheat oven to 350 degrees F (175 degrees C).
6. 6 Spread a layer of tomato sauce over the bottom of a baking dish. Cover with a single layer of eggplant slices. Top with more sauce, mozzarella slices, and Parmesan cheese. Continue making layers, a total of 3 to 5, finishing with tomato sauce and grated Parmesan cheese.
7. 7 Bake in the preheated oven until heated through and bubbling, 30 to 40 minutes. Remove from oven and let stand for 20 minutes before serving.

By Beatrice

Ingredients

• ✓ flour
• butter
• olive oil
• portobello mushroom
• garlic
• beef broth
• marsala wine
• browning sauce
• kosher salt
• black pepper
• chicken breast
• kosher salt
• pepper
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Melt 4 tablespoons butter and heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir the mushroom slices in the skillet until tender. Remove pan from heat and set aside.
3. 3 Melt 1 tablespoon butter and heat 1 tablespoon olive oil in a saucepan over medium-high heat. Stir in the garlic and cook until tender, then gradually whisk in 1 tablespoon flour. Cook, stirring constantly, for 1 minute.
4. 4 Increase heat to high, and whisk in the beef broth, Marsala, and browning sauce. Season sauce with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring sauce to a boil, and reduce heat to low. Mix in the cooked mushrooms; you'll use the skillet to cook the chicken. Cover saucepan and remove from heat.
5. 5 Season chicken with salt and pepper, and dredge chicken breasts in the flour. Over medium heat, melt remaining 3 tablespoons butter in the skillet used to cook the mushrooms. Cook the chicken 2 minutes per side, until browned. Arrange the chicken in the bottom of a 9x13 inch baking dish, and cover with the sauce and mushroom mixture.
6. 6 Cover baking dish, and bake 25 minutes in the preheated oven, or until chicken juices run clear.

By JPFRMNY

Ingredients

• ✓ flour
• pizza dough
• olive oil
• cremini mushroom
• maitake mushroom
• oregano
• thyme
• kosher salt
• black pepper
• baby spinach
• ricotta cheese
• pecorino romano cheese
• garlic
• mozzarella cheese
• pecorino romano cheese

Instructions

1. 1 Put a pizza stone or baking sheet on the middle oven rack. Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Turn dough out onto a lightly floured work surface and roll out into a 14-inch circle. Transfer to a piece of parchment paper or a cookie sheet lightly dusted with flour or cornmeal. Cover with a kitchen towel; let stand at room temperature until ready to use.
3. 3 Meanwhile, heat 2 tablespoons oil in a large skillet over medium heat. Add cremini and maitake mushrooms; cook, stirring occasionally, until well browned and tender, 6 to 8 minutes. Stir in oregano, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Transfer mushroom mixture to a bowl. (Do not wipe skillet clean.)
4. 4 Add 1 tablespoon oil to skillet. Add spinach and 1/4 teaspoon pepper; cook, stirring frequently, until spinach is wilted, about 2 minutes. Transfer to a paper towel-lined plate to drain.
5. 5 Stir together ricotta, Pecorino-Romano, garlic, and remaining 1/4 teaspoon each salt and pepper in a bowl until well combined. Brush dough with remaining 1 tablespoon oil. Spread ricotta mixture in an even layer over the dough, leaving a 1-inch border. Sprinkle mozzarella evenly over ricotta mixture. Top with cooked mushrooms and spinach.
6. 6 Carefully transfer pizza on parchment to hot pizza stone or baking sheet in the oven. Bake until cheese is bubbly and crust is deeply golden brown, 15 to 18 minutes.
7. 7 Transfer pizza and parchment to a cutting board; let stand 5 minutes. Remove parchment. Garnish with additional thyme, a few grinds of pepper, and shaved Pecorino-Romano cheese.

By John Somerall

Ingredients

• ✓ flour
• penne pasta
• turkey sausage
• butter
• garlic
• red pepper flakes
• milk
• heavy cream
• pasta water
• mozzarella cheese
• provolone cheese
• fontina cheese
• parmesan cheese
• sun-dried tomato

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until penne start to get tender, about 8 minutes. Drain and reserve 1/4 cup pasta water.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Meanwhile, cook Italian sausage in a heavy skillet over medium-high heat until brown and crumbly, about 5 minutes. Transfer to a paper towel lined plate.
4. 4 Melt butter in a skillet over medium heat. Sauté minced garlic and red pepper flakes until garlic is fragrant, 30 to 45 seconds. Sprinkle flour over mixture and stir to combine, making sure there are no lumps.
5. 5 Pour in milk, cream, and reserved pasta water. Mix mozzarella, provolone, Fontina, and Parmesan cheeses in a bowl and stir in about 4/5th of the cheese mixture. Stir to combine. Add penne, cooked Italian sausage, and julienned sun dried tomatoes to the cheese sauce. Mix to combine and pour into an 8x8 inch casserole dish. Sprinkle with remaining cheese mixture.
6. 6 Bake in the preheated oven until cheese is melted and lightly browned, about 25 minutes.

By thedailygourmet

Ingredients

• ✓ flour
• chicken breast
• kosher salt
• black pepper
• egg
• bread crumb
• olive oil
• ricotta cheese
• cheddar cheese
• salt
• black pepper
• olive oil
• parmigiano-reggiano cheese
• marinara sauce
• parsley

Instructions

1. 1 Preheat oven to 500 degrees F (260 degrees C). Line a rimmed baking sheet with aluminum foil.
2. 2 Gently pound chicken breasts between 2 layers of plastic until each breast is evenly thick. Place breasts on a plate and season 1 side with kosher salt and black pepper. Sprinkle with flour; press flour to coat the entire surface and help it adhere. Turn and repeat on second side with salt, pepper, and flour.
3. 3 Brush excess flour from plate; place the chicken breasts back on the plate. Pour beaten egg over the breasts and coat each side. Cover bottom of a second plate with half the bread crumbs. Transfer chicken to the bread crumbs. Push crumbs up sides of chicken. Sprinkle on the remaining crumbs and thoroughly coat each side.
4. 4 Heat 1/2 inch olive oil in a skillet over medium-high heat. Cook chicken until crispy and golden, 2 to 3 minutes per side. Transfer to prepared baking sheet.
5. 5 Mix ricotta and Cheddar cheese together in a bowl. Stir in salt, black pepper, cayenne, and olive oil. Spread half the cheese mixture on each breast without extending all the way to the edges. Dust with Parmigiano-Reggiano cheese and drizzle with olive oil.
6. 6 Bake on center rack of preheated oven until cheese is melted and chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
7. 7 To serve, ladle the heated marinara sauce in a wide circle on warm plates. Place chicken in center and sprinkle with chopped parsley.

By John Mitzewich

Ingredients

• ✓ flour
• spaghetti
• olive oil
• onion
• garlic
• mushroom
• red bell pepper
• shrimp
• white wine
• oregano
• heavy cream
• butter
• salt
• black pepper
• parmesan cheese
• basil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
2. 2 Meanwhile, heat oil in a skillet over medium heat. Add onion; cook until soft and translucent, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds. Stir in mushrooms and bell pepper; cook until mushrooms lightly browned and bell pepper softened, 3 to 5 minutes. Add shrimp, white wine, and oregano; cook until shrimp begin to turn pink, 3 to 5 minutes.
3. 3 Stir in cream and butter; simmer, stirring constantly, for 8 minutes. Add cooked spaghetti; stir to combine. Turn off heat. If sauce is too thin, thicken with flour. Season with salt and black pepper; sprinkle with Parmesan cheese and basil.

By Littlechef

Ingredients

• ✓ flour
• flat-leaf parsley
• basil
• ricotta cheese
• salt
• parmesan cheese
• mozzarella cheese
• milk
• butter
• marinara sauce
• italian seasoning
• garlic
• ground sirloin
• olive oil
• salt
• vegetable oil
• lasagna noodle

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, about 8 minutes. Drain and pat dry with paper towels. Cut each noodle into assorted desired shapes.
2. 2 Pour vegetable oil to a depth of 3 inches into a Dutch oven; heat over high to reach 360 degrees F (182 degrees C). Add 8 to 10 pasta pieces, one at a time to avoid them sticking together, and cook, lightly tapping under the oil and stirring with a spider tool occasionally, until golden brown and crispy, 2 to 3 minutes. Remove using a spider or tongs to a paper towel-lined sheet tray, and sprinkle with salt. Repeat with remaining pasta pieces, allowing oil temperature to reach back to 360 degrees F (182 degrees C) before adding next batch.
3. 3 Set an oven rack in the top third and preheat the oven's broiler. Line a large rimmed baking sheet with foil.
4. 4 Heat a medium nonstick skillet over medium-high heat. Add olive oil and ground sirloin; cook, stirring occasionally, until beef is browned, about 3 minutes. Add garlic and Italian seasoning; cook stirring constantly, until fragrant, 1 minute more. Stir in marinara sauce and remove from heat. Set aside.
5. 5 Melt butter in a small saucepan over medium heat. Whisk in flour and cook, whisking constantly, until starting to bubble, about 30 seconds. Slowly whisk in milk, whisking constantly. Cook over medium heat, whisking often, until slightly thickened, about 2 to 3 minutes. Remove from heat and stir in mozzarella, Parmesan, and remaining 1/8 teaspoon salt.
6. 6 Arrange lasagna chips in an even layer on the prepared baking sheet. Drizzle 1/2 of the cheese sauce over top and evenly sprinkle with the sirloin mixture. Dollop with ricotta.
7. 7 Broil in the preheated oven until ricotta gets brown in spots, about 2 minutes. Serve drizzled with remaining cheese sauce, basil, and parsley.

By TheOtherJuliaGulia

Ingredients

• ✓ flour
• baking powder
• sugar
• salt
• butter
• buttermilk

Instructions

1. 1 Preheat an air fryer to 390 degrees F (195 degrees C).
2. 2 Sift flour, baking powder, sugar, and salt into a bowl. Cut butter into flour mixture, using a pastry cutter. Add buttermilk until just combined.
3. 3 Flour a work surface and, using your hands, bring dough together and fold 5 to 6 times, ending with a 1-inch thick rectangle.
4. 4 Cut biscuits with a 2 1/2-inch biscuit cutter. Bring leftover dough together to be able to cut more biscuits.
5. 5 Place biscuits into the air fryer basket and air-fry until golden brown, 8 to 10 minutes.

By Allrecipes Member

Ingredients

• ✓ flour
• cornmeal
• white sugar
• baking soda
• salt
• yogurt
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease an 8-inch square baking pan.
2. 2 Whisk flour, cornmeal, sugar, baking soda, and salt together in a large bowl. Stir in yogurt and eggs until just combined; do not overmix. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until the center springs back when lightly pressed, 20 to 25 minutes.

By Maria

Ingredients

• ✓ flour
• chicken drumstick
• egg product
• water
• potato chip

Instructions

1. 1 Preheat oven to 375 degrees F. Spray baking sheet with nonstick cooking spray.
2. 2 Place flour in large resealable plastic bag. Blend egg product and water in small shallow dish. Place crushed potato chips in separate shallow dish.
3. 3 Add drumsticks to flour in bag; shake to coat evenly. One at a time, dip drumsticks in egg mixture; coat evenly with potato chips and place on baking sheet.
4. 4 Bake 30 to 35 minutes or until chicken reaches an internal temperature of 180 degrees F.

By Tyson Chicken

Ingredients

• ✓ flour
• butter
• cream-style corn
• egg
• cayenne pepper
• cream of tartar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 4-cup souffle dish with butter. Dust dish with flour; tap out excess.
2. 2 Beat cream-style corn, egg yolks, and cayenne pepper in a large bowl with an electric mixer until smooth.
3. 3 Beat egg whites with cream of tartar in another bowl with an electric mixer until stiff peaks form. Fold a large spoonful of whipped egg whites into corn mixture until incorporated.
4. 4 Fold corn mixture into remaining egg whites. Pour into the prepared souffle dish.
5. 5 Bake in the preheated oven until souffle is golden brown and center is set, 25 to 30 minutes.

By patriciafulda

Ingredients

• ✓ flour
• chicken breast
• oil
• chicken broth
• cream cheese
• parsley

Instructions

1. 1 Coat chicken with flour. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 minutes on each side or until cooked through (165 degrees F). Remove chicken from skillet, reserving drippings in skillet. Cover chicken to keep warm.
2. 2 Add broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook 2 to 3 minutes or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk.
3. 3 Return chicken to skillet; turn over to coat both sides of chicken with sauce. Cook 2 minutes or until chicken is heated through. Sprinkle with parsley.

By Kraft