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Elote en Vaso
Dinner Mexican

Elote en Vaso

5.0

Prep
10 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
  2. 2 Grill corn, turning occasionally, until kernels are slightly charred, 15 to 20 minutes. Let cool until safe to handle, at least 15 minutes. Remove kernels from the cobs to get about 2 cups of corn.
  3. 3 Mix cream, butter, lime juice, ancho chile seasoning, and cayenne pepper together in a bowl. Fold in cotija cheese. Drizzle mixture over the corn kernels. Serve hot or cold.

By jlmartin621

Rajas con Crema, Elote, y Queso (Creamy Poblano Peppers and Sweet Corn)
Dinner Mexican

Rajas con Crema, Elote, y Queso (Creamy Poblano Peppers and Sweet Corn)

4.6

Prep
20 min
Cook
70 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.
  2. 2 Place poblano peppers on the prepared baking sheet; brush with 1 tablespoon vegetable oil.
  3. 3 Roast in the preheated oven for 20 minutes; flip and continue roasting until skins charred and flesh soft, about 20 minutes more.
  4. 4 Transfer roasted peppers to a bowl and cover with plastic wrap; steam for 10 to 15 minutes.
  5. 5 Bring a saucepan of water to a boil; add corn kernels and cook until soft, about 10 minutes. Drain.
  6. 6 Peel and discard pepper skins; remove seeds and stems. Cut peppers into strips.
  7. 7 Heat butter and remaining 1 tablespoon vegetable oil in a saucepan over medium heat. Add onion; cook and stir until soft, 5 to 10 minutes. Add pepper strips, corn, and bouillon granules; cook for 3 minutes. Reduce heat to medium-low; stir in Manchego cheese and cream and simmer until cheese melts, about 5 minutes.

By Ainé

Chicken Butternut Squash Posole
Dinner Mexican

Chicken Butternut Squash Posole

4.0

Prep
15 min
Cook
480 min
Total
495 min

Instructions

  1. 1 Combine chicken, butternut squash, red beans, hominy, chicken broth, salsa, beer, and Mexican oregano in a slow cooker.
  2. 2 Cook on Low for 7 1/2 hours (or on High for 3 1/2 hours). Stir cream into soup and continue cooking for 30 minutes more.

By dthron

Honey-Lime Chicken Enchiladas
Dinner Mexican

Honey-Lime Chicken Enchiladas

4.3

Prep
20 min
Cook
30 min
Total
80 min

Instructions

  1. 1 Place shredded chicken in a bowl.
  2. 2 Whisk honey, lime juice, chili powder, and garlic together in a bowl; pour over chicken and toss to coat. Marinate chicken in refrigerator for at least 30 minutes.
  3. 3 Preheat oven to 350 degrees F (175 degrees C).
  4. 4 Mix enchilada sauce and cream together in a shallow bowl. Dip 1 tortilla in enchilada sauce mixture and place in the bottom of a 9x13-inch baking dish. Repeat dipping tortillas and arranging in the dish until bottom of dish is covered.
  5. 5 Spread 1/2 the chicken mixture over dipped-tortilla layer. Sprinkle 1/3 the queso asadero over chicken layer. Dip more tortillas in enchilada sauce mixture and arrange over queso asadero layer. Spoon 2 to 3 spoonful enchilada sauce mixture over tortilla layer. Repeat layering with remaining chicken, 1/3 queso asadero, ending with a layer of dipped tortillas. Pour any remaining enchilada sauce mixture over tortillas. Sprinkle remaining 1/3 queso asadero over enchiladas.
  6. 6 Bake in the preheated oven until heated through and cheese is melted and golden, about 30 minutes.

By Jen

Whit's Chicken Enchiladas
Dinner Mexican

Whit's Chicken Enchiladas

4.7

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Place the chicken breast halves into a saucepan, and fill with enough water to cover. Bring to a boil, and cook until the chicken is cooked through, about 20 minutes. Remove from the water, and set aside to cool.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C). Remove the chicken meat from the breasts, and discard the skin and bones. Set aside.
  3. 3 Heat the olive oil in a large skillet over medium heat. Add the green chilies, jalapeno and garlic. Cook and stir for a few minutes, until fragrant, then stir in the cream cheese and half of the Monterey Jack. As the cheese begins to melt, gradually stir in the water. Chop the chicken meat, and stir into the skillet. Remove from the heat.
  4. 4 Spoon the chicken mixture into tortillas, and roll up. Place the rolls seam side down in a 9x13 inch baking dish. Sprinkle the remaining Monterey Jack cheese over the top, then pour cream over all.
  5. 5 Bake for 30 minutes in the preheated oven, or until the enchiladas are golden brown on the top.

By WMONROE

Make-Ahead Chicken Enchiladas
Dinner Mexican

Make-Ahead Chicken Enchiladas

3.5

Prep
10 min
Cook
55 min
Total
1505 min

Instructions

  1. 1 Melt butter in a large skillet over medium heat. Add onions and cook, stirring occasionally, until soft and just beginning to brown, about 20 minutes. Remove from the heat and stir in chicken, pimentos, and cream cheese. Season with salt and set aside.
  2. 2 Heat 1/8 inch oil in a small skillet over medium heat. Use tongs to dip 1 tortilla into the hot oil just until it blisters and turns limp, about 3 seconds; do not fry until firm or crisp. Continue with remaining tortillas, stacking them on a plate between paper towels when heated.
  3. 3 Spoon about 1/3 cup filling down the center of each tortilla, then roll to enclose. Place enchiladas, seam-side down, in a 9x13-inch baking dish. Cover and refrigerate for up to 24 hours.
  4. 4 When ready to bake, preheat the oven to 375 degrees F (190 degrees C).
  5. 5 Remove enchiladas from the refrigerator. Spoon cream over top and sprinkle with Monterey Jack cheese.
  6. 6 Bake, covered, in the preheated oven for 15 minutes. Uncover and bake until hot and bubbly, about 15 minutes longer.

By crystalv1olet

Mexican Enchiladas Suizas
Dinner Mexican

Mexican Enchiladas Suizas

4.8

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Line a griddle or large frying pan with aluminum foil. Heat over medium-high heat. Add tomatillos, onion, chiles, and garlic. Grill until charred, 7 to 10 minutes, turning occasionally to cook evenly. Allow vegetables to cool slightly.
  2. 2 Transfer grilled vegetables to a blender with water, cream and 1/2 cup Chihuahua cheese; blend until smooth. Season with chicken bouillon granules; add additional water to thin sauce, if necessary,
  3. 3 Preheat the oven to 350 degrees F (175 degrees C).
  4. 4 Heat a small drizzle of oil in a frying pan over medium-high heat. Fry tortillas in hot oil for a few seconds, one by one, until soft but not crispy. Add more oil as needed. Place cooked tortillas on a baking sheet lined with paper towels to absorb excess oil.
  5. 5 Pour 1/3 the sauce into a 9x13-inch glass baking dish. Fill tortillas with equal amounts of shredded chicken, roll up, and arrange in a single layer over the sauce. Pour remaining sauce on top and cover with remaining 1 cup mild Cheddar cheese.
  6. 6 Bake in the preheated oven until melted, about 25 minutes.

By gem

Gerry's Chicken Enchiladas
Dinner Mexican

Gerry's Chicken Enchiladas

4.7

Prep
30 min
Cook
55 min
Total
115 min

Instructions

  1. 1 Cut chicken breasts into 1-inch strips; place in a medium glass or ceramic bowl. Add desired marinade; toss until chicken coated in marinade. Cover bowl; marinate in the refrigerator for at least 30 minutes.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Remove chicken from marinade and shake off excess. Discard remaining marinade.
  4. 4 Heat oil in a large skillet over medium heat. Add chicken and chopped onion; cook until chicken is evenly browned. Stir in stewed tomatoes, soup, broth, diced tomatoes with green chile peppers, and diced chile peppers; bring to a boil. Reduce heat, cover skillet, and simmer until chicken is no longer pink and juices run clear, 20 to 30 minutes.
  5. 5 Remove chicken from skillet; shred when cool enough to handle. Meanwhile, continue simmering tomato mixture in skillet until reduced to about 2 1/4 cups.
  6. 6 Combine shredded chicken and about 1/4 cup reduced tomato mixture (just enough to make a paste-like mixture) in a medium bowl; stir in 1/2 bunch chopped green onions. Pour remaining 2 cups reduced tomato mixture into a 9x13-inch baking dish.
  7. 7 Heat cream in a separate skillet over low heat, being careful not to boil. Dip tortillas into warm cream to soften and coat; transfer to a work surface. Spoon about 1/3 cup chicken mixture onto each tortilla; top each with about 1/4 cup Cheddar cheese. Roll up tortillas to enclose filling. Place rolled tortillas in the baking dish, seam-sides down, and drizzle with enchilada sauce. Cover with remaining 1 1/2 cups Cheddar cheese; sprinkle remaining 1/2 bunch chopped green onions over cheese.
  8. 8 Bake in the preheated oven, uncovered, until cheese is melted and bubbling, about 25 minutes.

By GERRYG58

Shrimp Enchiladas Suizas
Dinner Mexican

Shrimp Enchiladas Suizas

4.5

Prep
40 min
Cook
45 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly oil a 9x13-inch baking dish.
  2. 2 Make the sauce: Pulse tomatillos, cilantro, onion, jalapeños, and green onions in a food processor until coarsely chopped, about 8 pulses. Transfer mixture to a saucepan.
  3. 3 Bring tomatillo mixture to a simmer over medium heat, then cook for 5 minutes. Stir in cream, broth, salt, and pepper. Return to a simmer and cook until slightly thickened, about 10 minutes. Remove from the heat.
  4. 4 Make the filling: Place shrimp and spinach into a skillet over medium heat. Cover tightly and cook until spinach wilts and shrimp are heated through, about 3 minutes. Transfer to a bowl; wipe the skillet dry.
  5. 5 Make the enchiladas: Heat 1 teaspoon oil in the clean skillet over medium heat. Cook one tortilla in the hot skillet until soft, 7 to 8 seconds per side. Place about 1 tablespoon filling and 1 tablespoon Monterey Jack in the center and roll to seal. Place enchilada into the prepared baking dish with the seam facing down. Repeat to warm, fill, and roll tortillas, adding remaining oil as necessary.
  6. 6 Pour sauce over enchiladas and spoon remaining filling over top. Sprinkle with remaining cheese, dollop with sour cream, and drizzle with green pepper sauce.
  7. 7 Bake in the preheated oven until hot and bubbly, 15 to 20 minutes.

By cheeziekt

Keto Tex-Mex Ground Beef Casserole
Dinner Mexican

Keto Tex-Mex Ground Beef Casserole

4.4

Prep
10 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat an 11x7-inch baking dish with cooking spray.
  2. 2 Heat a large nonstick skillet over medium-high heat. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes. Stir in 1 ½ teaspoons chili powder, 1 teaspoon onion powder, 1 teaspoon garlic powder, cumin, coriander, salt, and black pepper until evenly distributed. Cook until fragrant, 4 to 5 minutes. Remove from heat.
  3. 3 Whisk eggs and cream together in a bowl; add to beef mixture. Transfer to the prepared baking dish; pat down evenly.
  4. 4 Wipe skillet clean; add olive oil and heat over medium heat. Add onion; cook until soft and translucent, about 2 minutes. Add remaining 1 teaspoon each chili powder, garlic powder, and onion powder; season with salt and black pepper. Stir in tomato paste; cook, stirring often, 2 to 3 minutes. Add cauliflower rice; continue cooking for 4 to 5 minutes. Remove from heat, stir in 1 cup Cheddar cheese; transfer to top beef mixture, smoothing with a spatula to flatten top.
  5. 5 Bake in the preheated oven for 25 to 30 minutes. Sprinkle remaining ½ cup Cheddar over top; continue baking until cheese has melted, about 5 minutes more. Remove from oven; cool about 5 minutes. Serve warm.

By Brenda Venable

Enchiladas Suizas
Dinner Mexican

Enchiladas Suizas

4.7

Prep
45 min
Cook
45 min
Total
90 min

Instructions

  1. 1 Make the salsa verde: Melt butter in a skillet over medium heat. Add onion and sauté until soft, about 5 minutes. Add flour and stir until fragrant, 1 to 2 minutes. Pour in broth, then add green chiles, garlic, salt, and cumin. Simmer until flavors have blended, about 15 minutes. Remove from the heat.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C.)
  3. 3 Make the enchiladas: Mix Monterey Jack and Cheddar together in a bowl.
  4. 4 Heat 1/4 inch oil in a heavy skillet over medium heat. Fry tortillas, one at a time, until blistering but still soft enough to roll, 10 to 20 seconds per side. Drain on paper towels.
  5. 5 Dip both sides of each tortilla in salsa verde, then place onto a work surface. Place 2 heaping tablespoons chicken and about 2 tablespoons cheese mixture down the center and roll tortilla around fillings. Place, seam-side down, into a shallow baking dish. Repeat to fill and roll remaining tortillas.
  6. 6 Spoon some salsa verde over enchiladas and pour in heavy cream. Sprinkle remaining cheese mixture over top and garnish with green onions.
  7. 7 Bake, uncovered, in the preheated oven until sauce is bubbly and cheese is melted, about 20 minutes. Remove from the oven and garnish with olives and cherry tomatoes. Serve immediately with remaining salsa verde on the side.

By Lisa Civitillo Blok

Take-Out Fake-Out Pollo Con Crema
Dinner Mexican

Take-Out Fake-Out Pollo Con Crema

4.5

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Sprinkle chicken cubes with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat, and cook and stir the chicken until the juices run clear, 5 to 10 minutes. Transfer the chicken to a bowl, and heat 1 more tablespoon olive oil in skillet over medium heat. Cook and stir the mushrooms, bell peppers, onion, and garlic until the vegetables are beginning to brown, about 10 minutes. Transfer the vegetables into the bowl with the chicken.
  2. 2 Melt butter over medium-high heat in the same skillet, and whisk in the flour. Cook the mixture, whisking constantly, until the roux is lightly browned and gives off a toasted fragrance, about 2 minutes. Whisk in the broth, bring to a simmer, and whisk until thickened. Reduce heat to low, and whisk in the cream, sour cream, ketchup, hot sauce, cumin, and ground dried chiles. Cover the skillet, and simmer until thick and the flavors have blended, about 15 minutes, stirring occasionally. Gently stir in the chicken and vegetables. Serve rolled in flour tortillas.

By Sarah Jo

Grilled Chicken Nachos with Lime Crema
Dinner Mexican

Grilled Chicken Nachos with Lime Crema

3.5

Prep
20 min
Cook
20 min
Total
80 min

Instructions

  1. 1 Whisk tequila, oil, lime juice, cilantro, cumin, garlic powder, salt, and cayenne for marinade together in a bowl. Place chicken slices into a plastic bag, add marinade, and refrigerate for 30 minutes.
  2. 2 Mix sour cream, mayonnaise, lime zest and juice, and enough heavy cream to make crema thin enough together in a bowl and refrigerate.
  3. 3 Remove chicken from the refrigerator and let come to room temperature for 10 minutes.
  4. 4 Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Preheat an outdoor grill for high heat and lightly oil the grate.
  5. 5 Cook chicken on the preheated grill until caramelized and no longer pink in the center, about 5 minutes on each side.
  6. 6 Lay tortilla chips out in a single layer over two cookie sheets. Mix pepper Jack and Mexican cheese together and sprinkle half of the mixture over the chips. Cut the grilled chicken into bite-sized pieces and distribute evenly over cheese. Top chicken with remaining cheese.
  7. 7 Bake in the preheated oven until cheese is melted, 10 to 15 minutes. Drizzle lime crema over nachos and sprinkle with cilantro.

By Sharon Dyson-Demers

Slow Cooker White Chicken Chili
Dinner Mexican

Slow Cooker White Chicken Chili

4.7

Prep
25 min
Cook
480 min
Total
505 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium heat. Cook and stir chicken in hot oil until completely browned, 5 to 7 minutes.
  2. 2 Add onion and celery to the skillet; cook and stir until vegetables are slightly softened, 2 to 3 minutes.
  3. 3 Transfer chicken mixture to a slow cooker. Stir in garlic powder, cumin, bay leaf, salt, black pepper, oregano, cayenne pepper, jalapeño peppers, green chilies, chicken stock, water, and beans.
  4. 4 Cook on Low for 8 to 10 hours, or on High for 4 to 5 hours. Remove bay leaf; stir sour cream and heavy cream through the chili to serve.

By GrandmaBonnie

Turkey Cream Cheese Enchiladas
Dinner Mexican

Turkey Cream Cheese Enchiladas

4.4

Prep
25 min
Cook
75 min
Total
120 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease two 9x12-inch baking dishes.
  2. 2 Heat butter and olive oil in a large skillet over medium heat. Stir in onion and bell peppers; cook and stir until peppers have softened and onion has turned translucent, about 10 minutes. Add kosher salt, black pepper, chipotle pepper, ancho pepper, cumin, and paprika. Cook and stir until seasonings become fragrant, about 5 more minutes.
  3. 3 Add cream cheese, sour cream, and heavy cream; stir well to combine. Cook over low heat until mixture is heated through and creamy, about 5 minutes. Remove the skillet from heat and cool for about 10 to 15 minutes. Reserve 1/2 of the cream-pepper mixture for topping.
  4. 4 Combine shredded turkey with 2 1/2 cups Cheddar cheese in a large bowl. Add remaining cream-pepper mixture and stir lightly to mix. Set aside.
  5. 5 Heat vegetable oil in a large skillet over medium heat until oil is hot but not smoking, about 2 minutes. Cook 1 tortilla at a time in hot oil until hot and pliable, 20 to 30 seconds. Stack warmed tortillas and cover to retain heat.
  6. 6 To assemble enchiladas, lay a few tortillas on the counter. Place 1/4 cup creamy turkey filling in a line down the center of each tortilla, roll tortillas, and lay a total of 11 enchiladas, seam-side down, into each prepared baking dish. Top each dish with 1/2 of the reserved cream-pepper mixture.
  7. 7 Bake in the preheated oven until enchiladas are heated through and sauce begins to brown and bubble, 20 to 25 minutes. Remove the baking dishes from the oven, sprinkle each with 3/4 cup Cheddar cheese, and return to the oven to finish baking until topping is melted, browned, and bubbling, about 15 more minutes. Let stand for about 10 minutes before serving.

By Josh C

Brookville Hotel Cream-Style Corn
Dinner

Brookville Hotel Cream-Style Corn

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Combine corn, cream and salt in a large stockpot or Dutch oven. Stir together the sugar and cornstarch to prevent lumps, then stir them into the corn. Bring to a boil, then reduce heat to low, and simmer until thick, about 20 minutes. The longer it cooks, the thicker it will be.

By RLSTANFIELD

Chef John's Homemade Ricotta Cheese
Dinner Italian

Chef John's Homemade Ricotta Cheese

4.9

Prep
5 min
Cook
5 min
Total
100 min

Instructions

  1. 1 Line a mesh strainer with cheesecloth and set over a deep bowl or pot.
  2. 2 Combine milk, cream, and salt in a heavy-bottomed saucepan and place over medium-high heat. Cook the mixture, stirring occasionally in a "figure eight" motion, until it reaches a temperature of 195 degrees F (90 degrees C). If you don't have a thermometer, this will be right before it starts to simmer. You'll see steam rising from the surface, and tiny bubbles forming around the edges of the pan.
  3. 3 Turn off the heat, pour in the vinegar, and stir slowly in a "figure eight" motion for 3 or 4 seconds.
  4. 4 Let the mixture sit, untouched, for 6 minutes.
  5. 5 Carefully ladle into the cheesecloth-lined mesh strainer so that the dripping whey drains into the pot or bowl. Let the ricotta drain into the pot for between 20 and 45 minutes, depending on how soft or firm you want your cheese. The longer it drains, the firmer the texture will be once chilled.
  6. 6 Grab the ends of the cheesecloth and lift the drained ricotta out of the strainer and place in a bowl. Let cool on the counter to room temperature, then wrap and chill thoroughly.
  7. 7 Remove cheesecloth and serve. Ricotta usually needs an additional pinch of salt when serving.

By John Mitzewich

Cream-Braised Brussels Sprouts
Dinner

Cream-Braised Brussels Sprouts

4.6

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Melt butter in skillet over medium-high heat. Add Brussels sprouts and salt. Cook, stirring occasionally, until sprouts are browned in spots, about 5 minutes.
  2. 2 Pour in cream, and bring to a simmer. Reduce the heat to low, cover, and simmer until sprouts are tender and easily pierced with a fork, 30 to 35 minutes. The cream will have reduced in volume, and will have taken on a creamy beige color.
  3. 3 Remove the lid and stir in lemon juice. Allow sprouts to simmer a few minutes more until cream thickens and coats the sprouts.
  4. 4 Season to taste with additional salt and lemon juice before serving.

By Pugged

Slow Cooker Mashed Sweet Potatoes with Parmesan
Dinner

Slow Cooker Mashed Sweet Potatoes with Parmesan

Prep
10 min
Cook
120 min
Total
130 min

Instructions

  1. 1 Place sweet potatoes in a lined or greased slow cooker. Add heavy cream, Parmesan cheese, salt, black pepper, and nutmeg. Stir to evenly coat sweet potatoes.
  2. 2 Cook on Low until sweet potatoes are fork-tender, stirring occasionally, 2 to 3 hours. Stir and mash sweet potatoes. Scoop into a serving dish.

By Yoly

Cardoon Gratin
Dinner

Cardoon Gratin

5.0

Prep
15 min
Cook
100 min
Total
115 min

Instructions

  1. 1 Combine heavy cream, chicken broth, and bay leaf in a large saucepan; season with salt and pepper. Add cardoon pieces. Bring mixture to a boil; reduce heat and simmer until cardoon is soft, about 1 hour.
  2. 2 Transfer cardoon pieces to a 9x13-inch baking dish with a slotted spoon.
  3. 3 Preheat oven to 350 degrees F (175 degrees C).
  4. 4 Simmer cream mixture until reduced to 3/4 cup, 5 to 10 minutes. Pour cream over cardoon pieces in the baking dish. Sprinkle Gruyere cheese on top.
  5. 5 Bake in the preheated oven until top is browned, about 30 minutes.

By Swoopadoop

Ranch Potatoes
Dinner

Ranch Potatoes

4.3

Prep
Cook
Total

Instructions

  1. 1 Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl.
  2. 2 Before mashing potatoes, add the cream cheese, salad dressing, cream and salt.
  3. 3 Beat with a mixer until smooth. Serve immediately.

By Erica

Three-Ingredient Keto Alfredo Sauce
Dinner Italian

Three-Ingredient Keto Alfredo Sauce

4.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Melt butter in a saucepan over medium heat. Stir with a wooden spoon and add heavy cream. Stir until combined.
  2. 2 Add Parmesan cheese to the cream mixture in the saucepan and stir until blended. Season with nutmeg.

By thedailygourmet

Fettuccine Alfredo with Ham
Dinner

Fettuccine Alfredo with Ham

4.2

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. 2 In a medium sauce pan over medium heat, melt butter. Stir in ham and cook 1 minute. Stir in cream and heat through. Stir in Parmesan and cook until thick and smooth. Toss with cooked pasta.

By Margie Tefel

Celeriac Mash
Dinner American

Celeriac Mash

4.8

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Place celeriac cubes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 12 minutes. Add potatoes and continue boiling until vegetables are very tender, about 15 minutes more. Drain and allow to steam dry for 1 to 2 minutes.
  2. 2 Return vegetables to the pot and stir over medium-high heat until liquid is no longer pooling from vegetables. Remove from heat.
  3. 3 Add cream and butter; mash with a potato masher until almost smooth.

By Kristin Boraas

Instant Pot® Angel Hair Alfredo Pasta
Dinner

Instant Pot® Angel Hair Alfredo Pasta

5.0

Prep
5 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Combine cream, broth, garlic, salt, pepper, and Italian seasoning in the bottom of a multi-functional pressure cooker (such as Instant Pot®). Stir to combine. Break pasta in half and lay it on top, making sure pasta is covered with liquid without stirring it. Close and lock the lid.
  2. 2 Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in Parmesan cheese.

By Lindsey Cleary

Bagna Cauda
Dinner Italian

Bagna Cauda

4.7

Prep
20 min
Cook
30 min
Total
170 min

Instructions

  1. 1 Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until fragrant. Reduce heat to low. Mix in anchovy filets and oil. Cook and stir until thickened. Remove from heat, cover and chill in the refrigerator approximately 2 hours.
  2. 2 Return the mixture to medium heat, stirring occasionally, until bubbly. Serve hot.

By Julie P

Instant Pot Queso Blanco
Dinner

Instant Pot Queso Blanco

4.0

Prep
5 min
Cook
8 min
Total
13 min

Instructions

  1. 1 Select Slow Cooker setting on a multi-functional pressure cooker (such as Instant Pot); set temperature to High. Add Oaxaca cheese, heavy cream, and Neufchatel cheese. Stir until melted, 3 to 5 minutes. Reduce temperature to Low. Let queso cook for 5 to 7 minutes more. Pour in green chiles, jalapenos peppers, and pickling juice. Mix well.

By thedailygourmet