October 2019

“This Easy Oven-Fried Catfish recipe is a great alternative to pan-fried catfish. A combination of cornmeal and a variety of spices gives this recipe a savory kick in less than 30 minutes.”

Prep: 10 m Cook: 15 m Ready In 25 m

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EASY OVEN-FRIED CATFISH

To make this Easy Oven-Fried Catfish, You’ll need the following Ingredients:

Ingredients:

1 1/2 pounds catfish fillets

1/2 cup yellow cornmeal

1 teaspoon paprika

1 teaspoon dried thyme

1/2 teaspoon celery seed

1 teaspoon salt

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

Cooking spray

1/2 teaspoon ground black pepper

1/2 cup skim milk

Directions:

1. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.

2. In a shallow dish, stir together the cornmeal, paprika, thyme, salt, celery seed, onion powder, garlic powder, and pepper. Dip the catfish fillets in milk, then place them into the cornmeal mixture and coat liberally; place on the greased baking sheet. Coat the tops of the fillets with cooking spray until wet.

3. Bake for 15 minutes in the preheated oven, or until fish is easily flaked with a fork.

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Easy Oven-Fried Catfish

Easy Oven-Fried Catfish

"This Easy Oven-Fried Catfish recipe is a great alternative to pan-fried catfish. A combination of cornmeal and a variety of spices gives this recipe a savory kick in less than 30 minutes."

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Servings 0

Equipment

• Oven
• Foil
• Shallow Dish

Ingredients

  

• 1 1/2 pounds catfish fillets
• 1/2 cup yellow cornmeal
• 1 tsp paprika
• 1 tsp dried thyme
• 1/2 tsp celery seed
• 1 tsp salt
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• Cooking spray
• 1/2 tsp ground black pepper
• 1/2 cup skim milk

Instructions

 

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
  
• In a shallow dish, stir together the cornmeal, paprika, thyme, salt, celery seed, onion powder, garlic powder, and pepper. Dip the catfish fillets in milk, then place them into the cornmeal mixture and coat liberally; place on the greased baking sheet. Coat the tops of the fillets with cooking spray until wet.
  
• Bake for 15 minutes in the preheated oven, or until fish is easily flaked with a fork.
  

Keyword Easy Oven-Fried Catfish, Oven-Fried Catfish

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“This is the real Monte Cristo sandwich. It has a nice thick batter and is absolutely delicious. Enjoy hot sandwich with currant jelly or make a currant sauce with currant jelly, water and heavy cream.”

Prep: 10 m Cook: 5 m Ready In 15 m

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THE REAL MONTE CRISTO SANDWICH

To make this The Real Monte Cristo Sandwich, You’ll need the following Ingredients:

Ingredients:

1 quart oil for frying, or as needed

2/3 cup of water

1 egg

2/3 cup all-purpose flour

1 3/4 teaspoons baking powder

1/2 teaspoon salt

8 slices white bread

4 slices Swiss cheese

4 slices turkey

1/8 teaspoon ground black pepper

4 slices ham

1 tablespoon confectioners’ sugar for dusting

Directions:

1. Heat 5 inches of oil in a deep-fryer to 365 degrees F (180 degrees C). While oil is heating, make the batter: In a medium bowl, whisk together the egg and water. Combine the flour, baking powder, salt and pepper; whisk into the egg mixture until smooth. Set aside in the refrigerator.

2. Assemble sandwiches by placing one slice of turkey on one slice of bread, a slice of ham on another, then sandwich them with the Swiss cheese in the middle. Cut sandwiches into quarters, and secure with toothpicks.

3. Dip each sandwich quarter in the batter so that all sides are coated. Deep fry in the hot oil until golden brown on all sides. Remove toothpicks and arrange on a serving tray. Dust with confectioners’ sugar just before serving.

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The Real Monte Cristo Sandwich

The Real Monte Cristo Sandwich

"This is the real Monte Cristo sandwich. It has a nice thick batter and is absolutely delicious. Enjoy hot sandwich with currant jelly or make a currant sauce with currant jelly, water and heavy cream."

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Servings 0

Equipment

• Dip-Fryer

Ingredients

  

• 1 quart oil for frying, or as needed
• 2/3 cup of water
• 1 egg
• 2/3 cup all-purpose flour
• 1 3/4 tsp baking powder
• 1/2 tsp salt
• 8 slices white bread
• 4 slices Swiss cheese
• 4 slices turkey
• 1/8 tsp ground black pepper
• 4 slices ham
• 1 tbsp confectioners' sugar for dusting

Instructions

 

• Heat 5 inches of oil in a deep-fryer to 365 degrees F (180 degrees C). While oil is heating, make the batter: In a medium bowl, whisk together the egg and water. Combine the flour, baking powder, salt and pepper; whisk into the egg mixture until smooth. Set aside in the refrigerator.
  
• Assemble sandwiches by placing one slice of turkey on one slice of bread, a slice of ham on another, then sandwich them with the Swiss cheese in the middle. Cut sandwiches into quarters, and secure with toothpicks.
  
• Dip each sandwich quarter in the batter so that all sides are coated. Deep fry in the hot oil until golden brown on all sides. Remove toothpicks and arrange on a serving tray. Dust with confectioners' sugar just before serving.
  

Keyword Monte Cristo Sandwich, The Real Monte Cristo Sandwich

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“This is a super quick, super easy Tilapia with wine and tomatoes recipe that is sure to please. Tilapia fillets are easy to cook on the grill in a foil bag.”

Prep: 10 m Cook: 15 m Ready In 25 m

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EASY TILAPIA WITH WINE AND TOMATOES

To make this Easy Tilapia with Wine and Tomatoes, You’ll need the following Ingredients:

Ingredients:

4 (4 ounce) fillets tilapia

Salt and pepper to taste

4 tablespoons butter

3 cloves garlic, pressed

4 fresh basil leaves, chopped

1 large tomato, chopped

1 cup white wine

Directions:

1. Preheat a grill for medium-high heat.

2. Place the tilapia fillets side by side on a large piece of aluminum foil. Season each one with salt and pepper. Place one tablespoon of butter on top of each piece of fish, and sprinkle garlic, basil and tomato. Pour the wine over everything. Fold foil up around fish, and seals into a packet. Place packet on a cookie sheet for ease in transportation to and from the grill.

3. Place foil packet on the preheated grill, and cook for 15 minutes, or until fish flakes easily with a fork. Open the packet carefully so as not to get burned from the steam, and serve.

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Easy Tilapia with Wine and Tomatoes

Easy Tilapia with Wine and Tomatoes

"This is a super quick, super easy Tilapia with wine and tomatoes recipe that is sure to please. Tilapia fillets are easy to cook on the grill in a foil bag."

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Servings 0

Equipment

• Grill
• Foil

Ingredients

  

• 4 (4 ounce) fillets tilapia
• Salt and pepper to taste
• 4 tbsp butter
• 3 cloves garlic, pressed
• 4 fresh basil leaves, chopped
• 1 large tomato, chopped
• 1 cup white wine

Instructions

 

• Preheat a grill for medium-high heat.
  
• Place the tilapia fillets side by side on a large piece of aluminum foil. Season each one with salt and pepper. Place one tablespoon of butter on top of each piece of fish, and sprinkle garlic, basil and tomato. Pour the wine over everything. Fold foil up around fish, and seals into a packet. Place packet on a cookie sheet for ease in transportation to and from the grill.
  
• Place foil packet on the preheated grill, and cook for 15 minutes, or until fish flakes easily with a fork. Open the packet carefully so as not to get burned from the steam, and serve.
  

Keyword Easy Tilapia with Wine and Tomatoes, Tilapia with Wine and Tomatoes

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“Fresh sage, sun-dried tomatoes, prosciutto, and cream give this Tasty Italian Pork Tenderloin dish its rich flavor. It’s absolutely wonderful and simple! Chopped ham can be used if prosciutto is unavailable.”

Prep: 15 m Cook: 35 m Ready In 50 m

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TASTY ITALIAN PORK TENDERLOIN

To make this Tasty Italian Pork Tenderloin, You’ll need the following Ingredients:

Ingredients:

2 tablespoons olive oil

1/4 cup chopped prosciutto

2 tablespoons chopped fresh sage

2 tablespoons chopped fresh parsley

1/4 cup chopped onion

2 tablespoons chopped oil-packed sun-dried tomatoes

1 1/2 pounds pork tenderloin, cut into 1/2 inch strips

1/2 cup of chicken broth

1/2 cup heavy cream

1/4 teaspoon salt

1/2 teaspoon ground black pepper

Directions:

1. Heat the oil in a skillet over medium-high heat. Saute the prosciutto, sage, parsley, sun-dried tomatoes, and onion 5 minutes, until onions are tender. Mix the pork strips in the skillet, and brown, about 10 minutes, turning once.

2. Stir the broth and heavy cream into the skillet, and season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 20 minutes, stirring occasionally, until pork reaches a minimum temperature of 145 degrees F (63 degrees C) and sauce is thickened.

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Tasty Italian Pork Tenderloin

Tasty Italian Pork Tenderloin

"Fresh sage, sun-dried tomatoes, prosciutto, and cream give this Tasty Italian Pork Tenderloin dish its rich flavor. It's absolutely wonderful and simple! Chopped ham can be used if prosciutto is unavailable."

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Servings 0

Equipment

• Skillet

Ingredients

  

• 2 tbsp olive oil
• 1/4 cup chopped prosciutto
• 2 tbsp chopped fresh sage
• 2 tbsp chopped fresh parsley
• 1/4 cup chopped onion
• 2 tbsp chopped oil-packed sun-dried tomatoes
• 1 1/2 pounds pork tenderloin, cut into 1/2 inch strips
• 1/2 cup of chicken broth
• 1/2 cup heavy cream
• 1/4 tsp salt
• 1/2 tsp ground black pepper

Instructions

 

• Heat the oil in a skillet over medium-high heat. Saute the prosciutto, sage, parsley, sun-dried tomatoes, and onion 5 minutes, until onions are tender. Mix the pork strips in the skillet, and brown, about 10 minutes, turning once.
  
• Stir the broth and heavy cream into the skillet, and season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 20 minutes, stirring occasionally, until pork reaches a minimum temperature of 145 degrees F (63 degrees C) and sauce is thickened.
  

Keyword Italian Pork Tenderloin, Tasty Italian Pork Tenderloin

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“I do not like red sauce, but pizza is one of my favorite foods. So I came up with this delicious pizza without the red sauce recipe, a good alternative to traditional red sauce pizza. It still has a light tomato taste.”

Prep: 15 m Cook: 20 m Ready In 35 m

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DELICIOUS PIZZA WITHOUT THE RED SAUCE

To make this Delicious Pizza without the Red Sauce, You’ll need the following Ingredients:

Ingredients:

1 tablespoon olive oil

1 teaspoon dried basil leaves

2 tablespoons butter, melted

1 teaspoon dried oregano

1 tablespoon grated Parmesan cheese

2 tablespoons sun-dried tomato pesto

1 unbaked pizza crust

1 tomato, sliced

3 tablespoons minced garlic

1 bunch fresh spinach, torn

1 sweet onion, sliced

1 fresh jalapeno pepper, chopped

1 (6 ounce) package feta cheese, crumbled

Directions:

1. Preheat oven according to pizza crust package directions.

2. In a small bowl, combine butter, olive oil, garlic, pesto, basil, oregano and Parmesan cheese. Spread mixture evenly on pizza crust.

3. Arrange tomato, spinach, onion and jalapeno on pizza. Top with crumbled feta cheese.

4. Bake according to pizza crust package directions.

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Delicious Pizza without the Red Sauce

Delicious Pizza without the Red Sauce

"I do not like red sauce, but pizza is one of my favorite foods. So I came up with this delicious pizza without the red sauce recipe, a good alternative to traditional red sauce pizza. It still has a light tomato taste."

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Servings 0

Equipment

• Oven
• Small Bowl

Ingredients

  

• 1 tbsp olive oil
• 1 tsp dried basil leaves
• 2 tbsp butter, melted
• 1 tsp dried oregano
• 1 tbsp grated Parmesan cheese
• 2 tbsp sun-dried tomato pesto
• 1 unbaked pizza crust
• 1 tomato, sliced
• 3 tbsp minced garlic
• 1 bunch fresh spinach, torn
• 1 sweet onion, sliced
• 1 fresh jalapeno pepper, chopped
• 1 (6 ounce) package feta cheese, crumbled

Instructions

 

• Preheat oven according to pizza crust package directions.
  
• In a small bowl, combine butter, olive oil, garlic, pesto, basil, oregano and Parmesan cheese. Spread mixture evenly on pizza crust.
  
• Arrange tomato, spinach, onion and jalapeno on pizza. Top with crumbled feta cheese.
  
• Bake according to pizza crust package directions.
  

Keyword Delicious Pizza without the Red Sauce, Pizza without the Red Sauce

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“A twist on a classic brownie recipe, this  Soft Pumpkin Brownies is perfect for fall! Rich chocolate flavors are nicely complemented by pumpkin and spices.”

Prep: 20 m Cook: 40 m Ready In 1 h

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SOFT PUMPKIN BROWNIES

To make this Soft Pumpkin Brownies, You’ll need the following Ingredients:

Ingredients:

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

3/4 cup butter, melted

1 1/2 cups white sugar

2 teaspoons vanilla extract

3 eggs

1/2 cup semi-sweet chocolate chips

1/2 cup pumpkin puree

3/4 teaspoon ground cinnamon

1/2 cup chopped walnuts

1/2 teaspoon ground cloves

1/4 cup cocoa powder

1/2 teaspoon ground nutmeg

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8×8 inch baking pan. Stir the flour, baking powder, and salt together in a bowl.

2. In another bowl, stir together the melted butter, sugar, and vanilla extract; beat in the eggs one at a time with a spoon. Gradually add the flour mixture, and stir the batter until it’s evenly moistened. Divide the batter in half in two separate bowls.

3. Into one bowl of batter, blend the cocoa powder and chocolate chips. In the second bowl of batter, stir in the pumpkin puree, walnuts, cinnamon, cloves, and nutmeg.

4. Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with 1/2 of the pumpkin batter. Repeat the layers, ending with a pumpkin layer, and drag a kitchen knife or small spatula, gently through the layers in a swirling motion, to create a marbled appearance.

5. Bake in the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan, cut into squares, and serve.

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Soft Pumpkin Brownies

Soft Pumpkin Brownies

"A twist on a classic brownie recipe, this  Soft Pumpkin Brownies are perfect for fall! Rich chocolate flavors are nicely complemented by pumpkin and spices."

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Servings 0

Equipment

• Oven
• Baking Pan
• Bowl

Ingredients

  

• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup butter, melted
• 1 1/2 cups white sugar
• 2 tsp vanilla extract
• 3 eggs
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup pumpkin puree
• 3/4 tsp ground cinnamon
• 1/2 cup chopped walnuts
• 1/2 tsp ground cloves
• 1/4 cup cocoa powder
• 1/2 tsp ground nutmeg

Instructions

 

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan. Stir the flour, baking powder, and salt together in a bowl.
  
• In another bowl, stir together the melted butter, sugar, and vanilla extract; beat in the eggs one at a time with a spoon. Gradually add the flour mixture, and stir the batter until it's evenly moistened. Divide the batter in half in two separate bowls.
  
• Into one bowl of batter, blend the cocoa powder and chocolate chips. In the second bowl of batter, stir in the pumpkin puree, walnuts, cinnamon, cloves, and nutmeg.
  
• Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with 1/2 of the pumpkin batter. Repeat the layers, ending with a pumpkin layer, and drag a kitchen knife or small spatula, gently through the layers in a swirling motion, to create a marbled appearance.
  
• Bake in the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan, cut into squares, and serve.
  

Keyword Pumpkin Brownies, Soft Pumpkin Brownies

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“This basic pancake recipe turns into a delicious holiday breakfast simply by adding pumpkin and some fall spices! This Fluffy Pumpkin Pancakes recipe is sure to become your favorite.”

Prep: 15 m Cook: 45 m Ready In 1 h

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FLUFFY PUMPKIN PANCAKES

To make this Fluffy Pumpkin Pancakes, You’ll need the following Ingredients:

Ingredients:

2 cups all-purpose flour

2 tablespoons brown sugar

1 tablespoon white sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup pumpkin puree

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground allspice

1 egg

1 1/2 cups milk

2 tablespoons vegetable oil

2 tablespoons lemon juice

1 teaspoon vegetable oil

2 teaspoons grated lemon zest

Directions:

1. Combine flour, brown sugar, white sugar, baking powder, baking soda, and salt in a large mixing bowl, and whisk together for two minutes to aerate.

2. In a separate bowl, combine pumpkin puree, cinnamon, ginger, allspice, egg, milk, 2 tablespoons of vegetable oil, lemon juice, and lemon zest. Mix in the flour mixture, and stir just until moistened. (Do not overmix.)

3. Coat skillet with 1 teaspoon vegetable oil over medium heat.

4. Pour batter into skillet 1/4 cup at a time, and cook the pancakes until golden brown, about 3 minutes on each side.

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Fluffy Pumpkin Pancakes

Fluffy Pumpkin Pancakes

"This basic pancake recipe turns into a delicious holiday breakfast simply by adding pumpkin and some fall spices! This Fluffy Pumpkin Pancakes recipe is sure to become your favorite."

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Servings 0

Equipment

• Mixing Bowl
• Skillet

Ingredients

  

• 2 cups all-purpose flour
• 2 tbsp brown sugar
• 1 tbsp white sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup pumpkin puree
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground allspice
• 1 tbsp egg
• 1 1/2 cups milk
• 2 tbsp vegetable oil
• 2 tbsp lemon juice
• 1 tsp vegetable oil
• 2 tsp grated lemon zest

Instructions

 

• Combine flour, brown sugar, white sugar, baking powder, baking soda, and salt in a large mixing bowl, and whisk together for two minutes to aerate.
  
• In a separate bowl, combine pumpkin puree, cinnamon, ginger, allspice, egg, milk, 2 tablespoons of vegetable oil, lemon juice, and lemon zest. Mix in the flour mixture, and stir just until moistened. (Do not overmix.)
  
• Coat skillet with 1 teaspoon vegetable oil over medium heat.
  
• Pour batter into skillet 1/4 cup at a time, and cook the pancakes until golden brown, about 3 minutes on each side.
  

Keyword Fluffy Pumpkin Pancakes, Pumpkin Pancakes

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“Creamy Spaghetti Aglio e Olio is easy to make, delicious to eat and the sexiest pasta recipe I know. No two spaghetti aglio e olio recipes are alike, but this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden-brown in the olive oil. If it’s too light, you don’t get the full flavor and if it’s too dark it gets bitter. My advice? Do it perfectly.”

Prep: 10 m Cook: 22 m Ready In 32 m

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CREAMY SPAGHETTI AGLIO E OLIO

To make this Creamy Spaghetti Aglio E Olio, You’ll need the following Ingredients:

Ingredients:

1 pound uncooked spaghetti

6 cloves garlic, thinly sliced

1/2 cup olive oil

1/4 teaspoon red pepper flakes, or to taste

Salt and freshly ground black pepper to taste

1/4 cup chopped fresh Italian parsley

1 cup finely grated Parmigiano-Reggiano cheese

Directions:

1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl.

2. Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.

3. Stir the red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.

4. Serve pasta topped with the remaining Parmigiano-Reggiano cheese.

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Creamy Spaghetti Aglio E Olio

Creamy Spaghetti Aglio E Olio

"Creamy Spaghetti Aglio e Olio is easy to make, delicious to eat and the sexiest pasta recipe I know. No two spaghetti aglio e olio recipes are alike, but this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden-brown in the olive oil. If it's too light, you don't get the full flavor and if it's too dark it gets bitter. My advice? Do it perfectly."

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Prep Time 10 minutes mins

Cook Time 22 minutes mins

Servings 0

Equipment

• Large Pot
• Skillet

Ingredients

  

• 1 pound uncooked spaghetti
• 6 cloves garlic, thinly sliced
• 1/2 cup olive oil
• 1/4 tsp red pepper flakes, or to taste
• Salt and freshly ground black pepper to taste
• 1/4 cup chopped fresh Italian parsley
• 1 cup finely grated Parmigiano-Reggiano cheese

Instructions

 

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl.
  
• Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
  
• Stir the red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.
  
• Serve pasta topped with the remaining Parmigiano-Reggiano cheese.
  

Keyword Creamy Spaghetti Aglio E Olio, Spaghetti Aglio E Olio

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“This Flavorful Ricotta Meatballs is tender and so delicious. There are hardly any ingredients. Of course we’re going to throw this over some spaghetti, because we’re Americans and that’s what we do with meatballs.”

Prep: 20 m Cook: 40 m Ready In 1 h

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FLAVORFUL RICOTTA MEATBALLS

To make this Flavorful Ricotta Meatballs, You’ll need the following Ingredients:

Ingredients:

1/2 onion, minced

2 tablespoons olive oil

3 cloves garlic, minced

1 pound ground beef

1 cup whole milk ricotta cheese

1/4 cup packed chopped Italian parsley

1 egg, beaten

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1 pinch cayenne pepper, or to taste

1/3 cup dry bread crumbs

2 tablespoons olive oil

1 (28 ounce) jar marinara sauce

1 cup water

Directions:

1. Saute onion in 2 tablespoons olive oil in a skillet over medium heat until onion is translucent, about 5 minutes. Stir garlic into onion and turn off heat. Transfer onion mixture to a large mixing bowl.

2. Stir ground beef, ricotta cheese, parsley, egg, kosher salt, black pepper, and cayenne pepper to onion mixture until almost combined; stir in bread crumbs and continue to mix until thoroughly blended.

3. Roll about 2 tablespoons of mixture into a 1-inch ball for each meatball. Pour 2 tablespoons olive oil in same skillet used to cook the  onions. Place skillet over medium heat and brown meatballs on all sides in hot oil, about 5 minutes. Hold a crumpled paper towel with a tongs and use it to remove excess grease from skillet.

4. Pour marinara sauce and water over meatballs in skillet. Stir to combine and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until meatballs are cooked through and no longer pink in the center, about 30 minutes.

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Flavorful Ricotta Meatballs

Flavorful Ricotta Meatballs

"This Flavorful Ricotta Meatballs is tender and so delicious. There are hardly any ingredients. Of course we're going to throw this over some spaghetti, because we're Americans and that's what we do with meatballs."

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Servings 0

Equipment

• Skillet

Ingredients

  

• 1/2 onion, minced
• 2 tbsp tablespoons olive oil
• 3 cloves garlic, minced
• 1 pound ground beef
• 1 cup whole milk ricotta cheese
• 1/4 cup packed chopped Italian parsley
• 1 egg, beaten
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 pinch cayenne pepper, or to taste
• 1/3 cup dry bread crumbs
• 2 tbsp olive oil
• 1 (28 ounce) jar marinara sauce

Instructions

 

• Saute onion in 2 tablespoons olive oil in a skillet over medium heat until onion is translucent, about 5 minutes. Stir garlic into onion and turn off heat. Transfer onion mixture to a large mixing bowl.
  
• Stir ground beef, ricotta cheese, parsley, egg, kosher salt, black pepper, and cayenne pepper to onion mixture until almost combined; stir in bread crumbs and continue to mix until thoroughly blended.
  
• Roll about 2 tablespoons of mixture into a 1-inch ball for each meatball. Pour 2 tablespoons olive oil in same skillet used to cook the  onions. Place skillet over medium heat and brown meatballs on all sides in hot oil, about 5 minutes. Hold a crumpled paper towel with a tongs and use it to remove excess grease from skillet.
  
• Pour marinara sauce and water over meatballs in skillet. Stir to combine and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until meatballs are cooked through and no longer pink in the center, about 30 minutes.
  

Keyword Flavorful Ricotta Meatballs, Ricotta Meatballs

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