Type what you have

Ingredients

• ✓ flour
• butter
• heavy cream
• salt
• black pepper
• sour cream
• pesto

Instructions

1. 1 Melt butter in a medium saucepan over medium heat. Stir in heavy cream. Add flour and mix well to remove clumps. Season with salt and pepper.
2. 2 Stir sour cream and pesto into the saucepan. Reduce heat to medium-low; simmer, stirring, until flavors combine, 2 to 3 minutes more.

By sarah

Ingredients

• ✓ flour
• cremini mushroom
• onion
• garlic
• butter
• half and half
• cheese blend
• salt
• pepper

Instructions

1. 1 Process mushrooms, onion, and garlic in a blender until mixture is pureed. Melt 2 tablespoons butter in a saucepan over medium heat. Cook and stir the mushroom paste in the melted butter until smooth.
2. 2 Melt 2 more tablespoons butter in a separate saucepan over medium heat; gradually sprinkle flour into the melted butter, stirring continually. Whisk half-and-half into the flour paste; cook and stir until the sauce is thick and smooth, 4 to 5 minutes. Whisk mushroom mixture into sauce and cook until sauce has thickened a bit more, about 10 minutes. Stir cheese into the sauce; cook until the cheese melts, 2 to 3 minutes. Season with salt and black pepper.

By evilcookie007

Ingredients

• ✓ flour
• chipotle pepper in adobo sauce
• honey
• lime juice
• soy sauce
• garlic powder

Instructions

1. 1 Open can of chipotle peppers in adobo sauce and take out 3 to 5 peppers. Measure 2 tablespoons adobo sauce. Store remaining peppers and sauce for another use.
2. 2 Blend chipotle peppers and 2 tablespoons adobo sauce, honey, lime juice, soy sauce, garlic powder, and flour in a blender until almost smooth.

By Stefanie Beach Camfield

Ingredients

• ✓ flour
• white sugar
• butter
• almond meal
• egg
• vanilla extract
• almond extract

Instructions

1. 1 Beat butter and sugar until creamy. Add almond meal, egg, flour, vanilla extract, and almond extract. Stir until smooth and no traces of flour remain.
2. 2 Use at once or fill in an airtight container and refrigerate to use the same day.

By nch

Ingredients

• ✓ flour
• soy sauce
• sugar
• sesame oil
• green onion
• garlic
• sesame seed
• black pepper

Instructions

1. 1 Mix soy sauce, sugar, sesame oil, green onion, garlic, toasted sesame seeds, flour, and pepper in a medium bowl until well combined.

By Curlie

Ingredients

• ✓ flour
• butter
• all-purpose flour
• milk
• paprika
• chipotle pepper
• ancho chile powder
• cayenne pepper
• salt
• cheddar cheese
• monterey jack cheese
• muenster cheese

Instructions

1. 1 Melt butter in a large pot or Dutch oven over medium heat. Sprinkle in 3 tablespoons plus 1 teaspoon flour. Whisk constantly until the mixture is thick and all the flour is incorporated, 3 to 4 minutes.
2. 2 Slowly pour cold milk into the butter mixture, whisking constantly until combined. Simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in paprika, ground chipotle, ancho chile powder, cayenne pepper, and salt.
3. 3 Reduce heat to low and add sharp Cheddar cheese, Monterey Jack cheese, and Muenster cheese, a handful at a time; stir until thoroughly melted. Season with salt to taste.

By John Mitzewich

Ingredients

• ✓ flour
• butter
• onion
• carrot
• celery
• peppercorn
• clove
• beef broth
• water
• parsley
• salt
• black pepper
• red wine
• olive oil
• mushroom

Instructions

1. 1 Melt butter in a large skillet over medium-high heat. Saute onion, carrots, celery, peppercorns, and cloves in melted butter until onions are browned, 7 to 10 minutes.
2. 2 Stir flour into the onion mixture; cook and stir until the flour is completely moistened, 1 to 2 minutes. Stream beef broth into the skillet while stirring the onion mixture; cook, stirring continually, until the broth thickens into a gravy, 5 to 10 minutes. Add water to thin the gravy as needed to keep it from becoming paste-like.
3. 3 Stir 1 tablespoon parsley into the gravy; continue to cook, stirring frequently, until the parsley imparts flavor to the gravy, 5 to 10 minutes; strain through a fine-mesh strainer into a clean saucepan. Discard vegetables.
4. 4 Place the saucepan over low heat. Season sauce with salt, pepper, and most of the remaining parsley. Stir red wine into the sauce.
5. 5 Heat olive oil in a skillet over medium-high heat; saute mushrooms in hot oil until completely tender, about 5 minutes. Stir mushrooms into the sauce; garnish with remaining parsley after spooning over steaks.

By Cat

Ingredients

• ✓ flour
• vegetable oil
• turkey neck
• onion
• celery
• carrot
• marsala wine
• water
• porcini mushroom
• garlic
• bay leaf
• butter
• porcini mushroom
• heavy cream
• salt
• black pepper

Instructions

1. 1 Heat oil in a Dutch oven over medium-high heat. Place turkey necks in the Dutch oven and cook until golden brown, 5 to 7 minutes. Stir in onion, celery, and carrot; cook and stir until onion is soft and slightly brown, about 5 minutes.
2. 2 Pour Marsala wine over turkey necks; increase heat to high and bring to a boil while scraping the browned bits off of the bottom of the pan. Simmer until wine is reduced by half, 3 to 4 minutes.
3. 3 Stir in water, 1/4 ounce dried porcini mushrooms, garlic, and bay leaf. Bring to a boil then decrease heat to low; simmer, skimming any foam or fat that rises to the top. Cover the Dutch oven almost completely; simmer until meat is falling off the bones, 4 to 5 hours. Strain turkey stock carefully into a clean container and cool completely, about 2 hours.
4. 4 Place 1/4 ounce dry porcini mushrooms in a bowl and cover with warm water; soak until mushrooms are soft enough to dice, about 15 minutes. Drain, squeezing out excess water, and dice. Set aside.
5. 5 Melt butter in saucepan over medium heat. Add diced porcini mushrooms; cook and stir until browned, about 5 minutes.
6. 6 Stir flour into mushrooms and butter; cook and stir until flour is no longer gritty, about 3 minutes.
7. 7 Whisk in turkey stock, increase heat to medium-high and bring to a simmer. Simmer, stirring occasionally, until sauce is 1/3 reduced and thick, 15 to 20 minutes. Stir in cream, season with salt and pepper to taste.

By John Mitzewich

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
• sugar
• sugar
• lemon
• butter
• butter
• baking powder

Instructions

1. 1 Put the flour in a mixing bowl. Make a well in the center. Add eggs, 3/4 cups plus 2 tablespoons sugar, and lemon zest. Mix by hand, working in circles, pulling in the flour little-by-little until all the ingredients are incorporated into a dough.
2. 2 Add 1 stick plus 5 tablespoons cubed cold butter and baking powder. Quickly work the dough with your hands until a smooth ball is formed.
3. 3 Wrap in plastic wrap and refrigerate for at least 20 minutes before rolling out.

By Buckwheat Queen

Ingredients

• ✓ flour
• egg
• olive oil
• salt
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Mix flour, eggs, olive oil, and salt in a bowl until combined. Add water, 1 teaspoon at a time, until a smooth, thick dough forms.
3. 3 Turn dough out onto a lightly floured work surface and knead for 10 minutes. Let dough rest for 5 to 10 minutes.
4. 4 Divide dough into 8 balls; roll and cut dough into desired pasta shape using a pasta machine.

By pho1962

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
• grapeseed oil
• garlic
• chicken broth
• milk
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Heat oil in a saucepan over medium heat. Add garlic; cook and stir until golden, about 1 minute. Mix in flour and cook until you have a thick paste, about 1 minute. Whisk chicken broth in slowly until mixture is smooth, about 2 minutes. Pour in milk and whisk until smooth.
2. 2 Simmer mixture until thick, about 10 minutes. Add Parmesan cheese, salt, and pepper; stir until cheese melts and sauce is smooth.

By Sarah Stewart

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
• water
• yeast
• egg
• olive oil
• raisin
• blueberry
• apricot
• stevia powder
• candied fruit
• sugar substitute

Instructions

1. 1 Combine 1/4 cup lukewarm water, 1/3 of the flour, and yeast in a bowl and dissolve yeast. Cover with a clean dish towel and let rise in a warm place, 8 hours to overnight.
2. 2 Stir in 1/3 more of the flour and enough warm water to make the dough soft and elastic. Knead together, cover, and let rise in a warm place, about 2 hours. Add remaining flour and a few tablespoons of warm water, knead into a soft and elastic dough, cover, and let rise in a warm place, about 3 hours.
3. 3 Work in eggs, olive oil, raisins, blueberries, apricots, stevia, candied fruit, and sweetener and knead everything into a soft dough. Place dough in a panettone mold, cover, and let rise in a warm place until dough has almost doubled, about 1 hour.
4. 4 Preheat oven to 350 degrees F (175 degrees C).
5. 5 Bake in the preheated oven until panettone is baked through and lightly browned, about 45 minutes.

By rossellapruneti

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
• water
• all-purpose flour
• whole wheat flour
• rye flour
• active dry yeast
• all-purpose flour
• whole wheat flour
• water
• sunflower seed
• polenta
• flax seed
• salt
• honey
• cornmeal

Instructions

1. 1 Make the sponge: Stir warm water, flours (all-purpose flour, whole wheat, and rye), and yeast together in a large bowl until well combined. Cover the bowl with plastic wrap and let sit until bubbly and doubled in volume, 5 to 6 hours.
2. 2 Start the ciabatta: Stir all-purpose flour, whole wheat flour, water, sunflower seeds, polenta, flax seeds, salt, and honey into sponge with a wooden spoon until a very sticky dough ball forms, about 3 minutes. Scrape down the sides of the bowl, cover the bowl with plastic wrap, and let rise until doubled in volume, 10 hours to overnight.
3. 3 Line a baking sheet with parchment paper. Dust parchment paper with 1/2 teaspoon all-purpose flour and cornmeal.
4. 4 Scrape dough out of the bowl onto a lightly floured work surface; press down to remove air, then form into a smooth oval loaf. Place dough onto the prepared baking sheet. Dust top of loaf lightly with remaining 1/2 teaspoon all-purpose flour, cover with plastic wrap, and let rise until doubled in volume, about 1 1/2 hours.
5. 5 Preheat the oven to 450 degrees F (230 degrees C). Place a baking dish filled with water on the bottom rack of the oven.
6. 6 Remove plastic wrap from risen dough and mist the top of the dough with water.
7. 7 Bake in the preheated oven, misting the top of the loaf with water every 8 to 10 minutes, until loaf is golden and sounds hollow when tapped, 30 to 35 minutes total. Transfer bread to a cooling rack and let cool completely before slicing.

By John Mitzewich

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
• egg
• white sugar
• vanilla flavoring
• anise extract
• lime zest
• lemon zest
• ricotta cheese
• semisweet chocolate chip
• graham cracker crust

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C).
2. 2 Beat the eggs in a large mixing bowl, then mix in the sugar, vanilla flavoring, anise extract, lime zest, lemon zest, and ricotta cheese until smooth. Toss the chocolate chips with the flour in a plastic bag to coat. Fold in to the ricotta batter until evenly blended. Place the graham cracker crusts onto baking sheets. Evenly divide the batter among the crusts.
3. 3 Bake in the preheated oven for 30 minutes, then rotate the cheesecakes 90 degrees, and continue baking until a knife inserted into the center comes out clean, 20 to 30 minutes longer. Cool to room temperature, then refrigerate at least 2 hours until cold before serving.

By Keri

Ingredients

• ✓ flour
• cream cheese
• ricotta cheese
• egg
• white sugar
• butter
• cornstarch
• lemon juice
• vanilla extract
• sour cream

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
3. 3 Mix cream cheese and ricotta cheese together in a mixing bowl until well combined.
4. 4 Add eggs, sugar, butter, flour, cornstarch, lemon juice, and vanilla; mix to combine.
5. 5 Stir in sour cream and pour into the prepared pan.
6. 6 Bake in the preheated oven for 1 hour. Turn the oven off; allow cheesecake to cool in the oven with the door closed for 1 hour more to prevent cracking.
7. 7 Cool cheesecake completely in the refrigerator before serving.

By April Caudle

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