3 cups shredded chicken
1 -16 ounce ricotta cheese, whipped
¼ cup butter, unsalted
1 cup your choice Buffalo Flavor Sauce, such as Frank’s Red Hot
16 ounces large shell pasta
Salt and pepper to taste, (optional)
2 cups Monterey Jack cheese
FIRST STEP:
Every bite of these stuffed potatoes is superb! They play and explode in your mouth! I am so glad that I finally decided to give this one a try because I never would have tasted these heavenly treats! Let these filled wonders warm your stomach and light up your day. They are perfect to eat pretty much all day! Feel free to add more ingredients. Enjoy!
4 large baked potatoes
4 tablespoons butter
4 onions, halved and thinly sliced
1/2 teaspoon dried thyme
1/2 cup sherry or dry white wine
1 cup beef stock
2 cups Gruyere cheese, grated
Kosher salt and freshly ground black pepper, to taste
An elegant and delectable appetizer, Savory Crab Stuffed Mushrooms mixes the delicate aromas of fresh crab flesh with the earthy flavors of mushrooms and a combination of savory spices. These ingredients are stuffed inside mushrooms. These delectable treats, each of which can be devoured in just a few bites, are ideal for celebrations, get-togethers, or even just as a sweet indulgence.
These savory crab-stuffed mushrooms are a mouthwatering appetizer that mixes the natural sweetness of crab flesh with the earthy taste of mushrooms. Savory Crab Stuffed Mushrooms are a must-try! The exquisite combination of savory flavors in these bite-sized morsels is guaranteed to leave a favorable impression on your visitors. These Savory Crab Stuffed Mushrooms are the ideal dish to bring to any get-together or celebration because they include a delectable mix of tastes and textures that are sure to wow everyone in attendance.
You may give the crab filling more of a kick by including some cayenne pepper or some hot sauce into it, depending on how much heat you want. Before placing the filled mushrooms in the oven, you may add a layer of cheesy flavor by scattering some shredded cheddar or Gruyere cheese over the top of the mushrooms. If you have any extra filled mushrooms after serving them, you may keep them in the refrigerator for up to two days in an airtight container provided for that purpose. Before serving, warm the items for a few minutes in an oven that has been preheated.
24 large white button or cremini mushrooms
– 8 ounces lump crab…
6-8 medium zucchini
1 pound ground beef
1 tablespoon olive oil
1/2 cup onion chopped
2 cloves garlic minced
1 cup marinara sauce
1 tablespoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup low-fat shredded cheddar or mozzarella cheese
This wonderfully tasty Stove Top Meatloaf combines ground beef with classic Stove Top Stuffing to make a super easy, moist meatloaf dinner! Add a few herbs, an egg, some Worcestershire sauce for flavor, and top it off with ketchup, tomato sauce, or your favorite BBQ sauce for a family-favorite meal!
This easy meatloaf recipe gets a boost of flavor from Stove Top Stuffing!
Is there any other food that screams classic comfort food more than meatloaf?? It really is the ultimate when it comes to a down-home, nostalgic, and very easy meal.
Of course, I certainly don’t make everything ‘just like Grandma made it’ anymore. This meatloaf version isn’t from her recipe tin, but I’m still sure that my beloved Granny Janny would approve!
2- 8 oz cans Pillsbury crescent roll dough
2 cans cream of chicken soup
8 oz pkg cream cheese softened
2 cups shredded Monteray jack cheese
2 – 3 c shredded cooked chicken
1 pkg Italian dressing mix (or 3 TB)
2 – 3 green onions chopped – optional…
– 1 1/2 cups warm water
° jumbo boil – boil first
° spaghetti sauce
°15 ounces of ricotta cheese
° 8 oz shredded mozzarella
°1/2 c grated fresh Parmesan cheese
° 1 egg
°1 t of parsley
°1 t basil
° 1 t thyme
° salt
° Freshly black pepper
° garlic
Cannoncini stuffed with Italian cream 
+For the pastry cream (crema pasticcera):
°3 egg yolks
°3 c. (30g) flour
°1/2 cup (100g) sugar
°1 c. vanilla extract
°235ml milk
+For the cannoncini:
°1 sheet of puff pastry, thawed (about 8 oz, 225 g)
°50g of sugar
°1 egg (for egg washing)
° powdered sugar to decorate
Preparation :Begin by making the pastry cream:
Heat milk until hot (not boil).
In saucepan, whisking egg yolks with sugar, vanilla extract also flour until light also fluffy.
Adding milk a little at a time, whisk, making sure there are no lumps.
Place the saucepan over medium heat and stir until it comes to a slow boil. The cream will thicken, so…
Simplicity is at the heart of this dish. With minimal effort upfront, you can entrust the slow cooker to orchestrate a symphony of flavors, resulting in a soup that embodies comfort and hearty fulfillment.
