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Salsa di Noci
Pantry Italian

Salsa di Noci

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Bring water to a boil in a small saucepan. Add walnuts and cook until they have softened slightly, about 5 minutes. Drain and set aside.
  2. 2 Combine garlic and pinch sea salt in the bowl of a mortar and pestle. Grind to create a thick paste. Add walnuts, marjoram, thyme, and oregano. Grind until combined and slightly creamy, but still coarse.
  3. 3 Transfer the walnut mixture to a large bowl. Slowly whisk in olive oil to form a thick emulsion. Add heavy cream and Pecorino Romano cheese and whisk until combined. Season with black pepper and sea salt to taste.
  4. 4 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, return to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
  5. 5 Toss walnut sauce with pasta. Garnish with fresh chives.

By Marketchef

Meat-Lover's Slow Cooker Spaghetti Sauce
Pantry Italian

Meat-Lover's Slow Cooker Spaghetti Sauce

4.6

Prep
20 min
Cook
500 min
Total
520 min

Instructions

  1. 1 Heat olive oil in a skillet over medium heat. Add Italian sausage and onion; cook and stir until sausage is browned, about 10 minutes. Transfer sausage and onions to a slow cooker.
  2. 2 Add ground beef to the same skillet over medium heat; season with Italian seasoning, 1 teaspoon of garlic powder, and marjoram. Cook and stir until beef is browned and crumbly, about 10 minutes. Transfer ground beef into the slow cooker.
  3. 3 Stir in tomato sauce, diced tomatoes, stewed tomatoes, tomato paste, 2 teaspoons garlic powder, oregano, thyme, and basil. Cover and cook on Low for 8 hours. Stir in sugar 15 minutes before serving.

By Ashley

Garlic Confit
Pantry French

Garlic Confit

5.0

Prep
15 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Cut tops off garlic bulbs. Place bulbs on a clean working surface; press down firmly on bulbs with the flat part of a large knife to separate cloves. Remove and discard skins.
  2. 2 Pour oil into a very small pot; add garlic cloves and thyme. Cook over medium heat until bubbles start to form. Reduce the heat to the lowest possible setting, and cook until garlic is soft but not brown, 20 to 25 minutes, depending on the size of the cloves. Let cool to room temperature, 15 to 30 minutes.
  3. 3 Transfer mixture to a sterilized jar, then seal and refrigerate.

By Bren

Turkey Brine
Pantry American

Turkey Brine

4.9

Prep
5 min
Cook
5 min
Total
520 min

Instructions

  1. 1 Combine broth, salt, rosemary, sage, thyme, and savory in a large stockpot. Bring to a boil, stirring frequently until salt dissolves; let cool to room temperature. Pour into a food-grade 5-gallon bucket. Stir in ice water.
  2. 2 Pat turkey dry; remove giblets from cavity. Place turkey, breast-side down, into brine, making sure cavity fills. Refrigerate at least 8 hours, or overnight.
  3. 3 Drain off and discard excess brine; pat turkey dry. Cook turkey as desired, reserving drippings for gravy. Note that brined turkeys often cook 20 to 30 minutes faster; start checking for doneness early.

By SHERI GAILEY

Tomato Butter
Pantry American

Tomato Butter

5.0

Prep
10 min
Cook
7 min
Total
17 min

Instructions

  1. 1 Preheat the oven's broiler to high heat.
  2. 2 Place the tomatoes on a foil-lined, rimmed baking sheet, and place on a rack about 6 inches from the heating element.
  3. 3 Broil tomatoes until they start to brown and release their juice, shaking the pan occasionally, so the tomatoes brown all over, 6 to 7 minutes. Remove from the oven and let the tomatoes cool to room temperature.
  4. 4 Drain tomatoes and place in a food processor. Add thyme, oregano, garlic, red pepper flakes, and salt. Pulse until finely chopped, but not completely smooth.
  5. 5 Cube the butter and add to the food processor. Blend until butter is completely incorporated into the tomato mixture, scraping down sides of bowl, if necessary, 25 to 30 seconds.
  6. 6 Transfer the butter to a small covered dish. May be served immediately or stored in the refrigerator for up to 1 week.

By lutzflcat

Herb Turkey Rub
Pantry American

Herb Turkey Rub

4.7

Prep
10 min
Cook
Total
20 min

Instructions

  1. 1 Combine white wine Worcestershire sauce, olive oil, rosemary, thyme, onion, garlic, salt, and black pepper in a blender or the bowl of a food processor; pulse until well blended.
  2. 2 Transfer herb rub to a bowl; cover. Chill in the refrigerator before rubbing under turkey skin or injecting into meat as desired, at least 10 minutes.

By Vivian Herren

Old Hamburger Bun Croutons
Pantry American

Old Hamburger Bun Croutons

4.9

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Drizzle olive oil over hamburger bun cubs in a large bowl; toss to coat. Spread cubes onto a baking sheet. Sprinkle garlic powder, oregano, thyme, basil, salt, and black pepper over the cubes.
  3. 3 Bake in the preheated oven until brown and crispy, 8 to 10 minutes. Cool completely before storing in an airtight container for up to 2 weeks.

By tashaspice

Herbed Dumplings
Pantry American

Herbed Dumplings

4.5

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Combine flour, baking powder, salt, baking soda, thyme, parsley, and oregano in a bowl. Cut in butter until mixture resembles coarse crumbs. Gradually add milk, using just enough to form a thick batter.
  2. 2 Drop by rounded tablespoons into simmering soup or stew, cover, and cook for 15 minutes.

By Ronna

Herb Butter for Steak
Pantry American

Herb Butter for Steak

5.0

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Place 7 tablespoons softened, unsalted butter in a small mixing bowl.
  2. 2 Melt remaining 1 tablespoon unsalted butter in a skillet over medium heat. Add minced garlic and cook, stirring constantly, until fragrant, 1 to 2 minutes. Stir cooked garlic into reserved softened butter.
  3. 3 Press minced fresh herbs into the garlic-butter mixture using a rubber spatula, stirring and pressing until evenly distributed. Season with sea salt to taste. Cover and refrigerate until slightly firmed up, about 20 minutes.
  4. 4 Turn mixture out onto a 9x12-inch strip of aluminum foil or parchment paper.
  5. 5 Form mixture into a log, about 6 inches long and 1 inch thick. Roll herb butter up in the foil or parchment, twisting the ends and closing with a twist tie or rubber band.
  6. 6 Return to the refrigerator until firmed up, about 40 minutes.
  7. 7 Slice into 8 equal portions and serve on top of steak or other dishes. Wrap and refrigerate any leftovers up to 4 days.

By Bibi

Bechamel Sauce
Pantry French

Bechamel Sauce

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Melt butter in a small saucepan over medium-low heat; stir in onion, flour, salt, and white pepper. Stir in half-and-half and chicken broth; cook, stirring frequently, at medium heat until thickened. Off heat, stir in thyme and cayenne pepper.

By Holly

Make-Ahead Turkey Gravy
Pantry American

Make-Ahead Turkey Gravy

4.8

Prep
20 min
Cook
175 min
Total
195 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C).
  3. 3 Arrange turkey wings in a single layer in a large roasting pan; scatter onions over top.
  4. 4 Roast in the preheated oven until wings are browned, about 1 hour 15 minutes.
  5. 5 Transfer wings and onions to a 5-quart stockpot.
  6. 6 Add water to the roasting pan and stir, scraping up any brown bits on the bottom of the pan.
  7. 7 Pour water and pan scrapings into the stockpot.
  8. 8 Stir in 6 cups chicken broth, carrots, and thyme. Set over medium-high heat and bring to a boil.
  9. 9 Reduce heat to medium-low and simmer, uncovered, for 1 ½ hours.
  10. 10 Transfer wings to a cutting board and let sit until cool enough to handle. Pull off skin and meat. Discard skin and reserve meat for another use.
  11. 11 Pour contents of the stockpot through a large strainer into a 3-quart saucepan. Press on vegetables in the strainer to extract any remaining liquid; discard vegetables.
  12. 12 Skim and discard fat from the turkey broth, then bring to a gentle boil.
  13. 13 Whisk flour into the remaining 2 cups chicken broth in a bowl until smooth.
  14. 14 Gradually whisk flour mixture into the simmering turkey broth. Simmer, whisking occasionally, until gravy has thickened, 3 to 4 minutes. Stir in butter and pepper.
  15. 15 Serve immediately, or cool and store in airtight containers. Refrigerate up to 3 days or freeze up to 3 months.

By SUE1956

Herbs de Provence
Pantry French

Herbs de Provence

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Grind rosemary and fennel seed in a spice grinder; transfer to a mixing bowl.
  3. 3 Add savory, thyme, basil, marjoram, lavender, parsley, oregano, tarragon, and bay powder to the bowl; stir well. Store in an airtight container between uses.

By Mariposa

Incredible Turkey Brine
Pantry American

Incredible Turkey Brine

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Stir together water, salt, brown sugar, Worcestershire sauce, garlic, thyme, rosemary, peppercorns, allspice berries, and bay leaf in a large pot; bring to a boil. Set aside to cool completely before brining turkey.

By Patrick

Mushroom Steak Sauce
Pantry American

Mushroom Steak Sauce

5.0

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Melt butter in a skillet over medium heat. Add onion and cook until it begins to soften and turn clear, about 4 minutes. Add mushrooms and salt; stir well and cook until mushrooms begin to release their liquid, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
  2. 2 Combine beef stock, wine, and Worcestershire sauce in a small measuring cup. Pour into the skillet and stir in thyme sprigs and pepper; bring to a boil.
  3. 3 Reduce heat and simmer, uncovered, until liquid has reduced and sauce is slightly thickened, about 15 minutes. Adjust salt and pepper if necessary.

By Bibi