🤣 How To Make FRESH FETTUCCINE WITH PULLED ROTISSERIE CHICKEN, PESTO, AND ROAS

Try easy FRESH FETTUCCINE WITH PULLED ROTISSERIE CHICKEN, PESTO, AND ROAS Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!

INGREDIENTS

2?3 cup basil pesto 1 (9 ounce) package fettuccine pasta 1 tablespoon olive oil 3 garlic cloves, minced 4 cups pulled cooked chicken meat 2 cups sliced roasted sweet peppers 1?2 cup pitted olive, halved lengthwise salt and pepper 1?4 cup parmesan cheese, plus more for the table

DIRECTIONS

Put the pesto in a large bowl. Cook the pasta according to package instructions. Drain the pasta and reserve 1/3 cup of the pasta water. Whisk the pasta water into the pesto. While the pasta is cooking, heat the oil in a large skillet over medium-high heat. Add the garlic and cook, stiffing until soft and fragrant, about 30 seconds. Add the chicken, peppers, and olives and cook, stirring until hot, about 3 minutes. Season with salt and pepper. Add the pasta and cheese to the pesto and toss and combine. Add the chicken mixture and combine. Divide the pasta among 4 bowls and serve immediately. Pass parmesan at the table.

by: Chef Christine

➵ The Best FRESH BLUEBERRY PIE

How to Make FRESH BLUEBERRY PIE Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!

INGREDIENTS

1 pie crust 1 large egg white, lightly beaten 4 cups fresh blueberries, rinsed and dried 1?2 cup water 2 tablespoons cornstarch 1?2 cup sugar (or more depending on sweetness of berries) 1 teaspoon fresh lemon juice 1 pinch salt

DIRECTIONS

preheat oven to 425 degrees f. for at-least 20 minutes. Line crust with parchment, fill with dried beans or rice. Bake for 20 minutes. Remove from oven, remove parchment/beans, prick bottom with fork, return to oven and bake until golden brown. Remove from oven let cool on rack for 2 minutes. Brush entire crust with egg white. Measure out 1 cup of the softest blueberries and place them in a medium saucepan with 1/2 cup water, cover and bring to a boil. Meanwhile in a small bowl whisk cornstarch with 2 tablespoons of water until well blended, set aside. when water and blueberries come to a boil, lower the heat to simmer and stir constantly for 3-4 minutes until the berries start to burst and the juices start to thicken. While still stirring slowly add the cornstarch, sugar, lemon juice and salt. Simmer for a minute or so until the mixture becomes translucent. Remove from heat, gently stir in remaining blueberries. Spoon into prepared pie crust. Let sit at room temperature for at least 2 hours before serving with whipped cream. Store at room temperature for 2 days.

by: Steve_G

Ⓛ Easy FRENCH TOAST WAFFLES

Try easy FRENCH TOAST WAFFLES Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!

INGREDIENTS

4 -6 slices thick-sliced bread (I use 'Texas Toast' bread) 2 eggs, beaten 1?4 cup milk 2 tablespoons butter, melted 1?4 teaspoon vanilla 1?4 teaspoon cinnamon (optional)

DIRECTIONS

Preheat waffle iron. Allow 2 to 3 slices of bread per serving. Trim bread, if necessary, to fit your waffle iron. Beat the eggs, milk, butter, vanilla and cinnamon in a shallow bowl or pie plate. Dip bread in egg mixture, coating both sides. Cook in hot waffle iron until golden brown. Watch closely so it doesn't get too brown-- it doesn't have to cook as long as waffles do. Serve with desired toppings.

by: Carol in Oregon 2

✇ FRENCH TOAST

TESTED & PERFECTED FRENCH TOAST Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!

INGREDIENTS

8 slices homemade-type bread 4 eggs 1 cup milk 2 tablespoons orange juice 1 tablespoon sugar 1?2 teaspoon vanilla extract 1?4 teaspoon salt 4 tablespoons butter

DIRECTIONS

Beat eggs with milk. Stir in sugar, vanilla, orange juice, and salt until well combined. Heat about 2 tsp.of butter in a skillet on medium-high heat. Dip bread in egg mixture and lay in butter.(not you-the bread!). Reduce heat to medium and cook bread a few minutes on each side until golden brown. (My pan holds 2 pieces at a time.) Repeat with remaining bread, adding more butter to skillet, as needed.

by: cuisinebymae

ℳ How To FRENCH ONION SOUP: THE COOK'S ILLUSTRATED WAY

This easy FRENCH ONION SOUP: THE COOK'S ILLUSTRATED WAY Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!

INGREDIENTS

SOUP 3 tablespoons unsalted butter, cut into 3 pieces 6 large yellow onions, halved and cut pole to pole into 1/4-inch-thick slices (about 4 pounds) salt 2 cups water, plus extra for deglazing 1 tablespoon balsamic vinegar 4 cups low sodium chicken broth 2 cups beef broth 1?4 cup dry red wine 6 sprigs fresh thyme 1 bay leaf 2 sprigs fresh parsley leaves ground black pepper cheese crouton 1 baguette, cut into 1/2-inch slices 4 1?2 ounces swiss cheese, sliced 1/16-inch thick 1 1?2 ounces grated asiago cheese (about 3/4 cup)

DIRECTIONS

For the soup: Adjust oven rack to lower-middle position and heat oven to 400. Generously spray inside of heavy-bottomed large (at least 7-quart) Dutch oven with nonstick cooking spray. Place butter in pot and add onions and 1 teaspoon salt. Cook, covered, 1 hour (onions will be moist and slightly reduced in volume). Remove pot from oven and stir onions, scraping bottom and sides of pot. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring onions and scraping bottom and sides of pot after 1 hour. Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15 to 20 minutes, reducing heat to medium if onions are browning too quickly. Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary. (Scrape any fond that collects on spoon back into onions.) Stir in 1/4 cup water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in wine and balsamic vinegar, stirring frequently, until wine evaporates, about 5 minutes. Stir in broths, 2 cups water, the thyme, bay leaf and parsley (tied with twine or wrapped in cheese cloth for easy removal from pot) and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot. Increase heat to high and bring to simmer. Reduce heat to low, cover, and simmer 30 minutes. Remove and discard herbs, then season with salt and pepper to taste. For the croutons: While soup simmers, arrange baguette slices in single layer on baking sheet and bake in 400-degree oven until bread is dry, crisp, and golden at edges, about 10 minutes. Set aside. To serve: Adjust oven rack 4 to 6 inches from broiler and heat broiler. Set heat-safe soup bowls or crocks on rimmed baking sheet and fill each with about 1 1/2 cups soup. Top each bowl with two toasted baguette slices (try not to overlap) and divide Swiss cheese slices, laying them in a single layer, if possible, on bread. Sprinkle each serving with about 2 tablespoons grated Asiago cheese and broil until well browned and bubbly, 7 to 10 minutes. If using regular soup bowls, broil the toasts and the cheese only and then place the toasts on top of the soup. Cool 5 minutes and serve.

by: Scoutie

༄ The Best FRENCH NAPOLEONS

TESTED & PERFECTED FRENCH NAPOLEONS Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!

INGREDIENTS

2 sheets frozen puff pastry, thawed 1 cup cold milk 1 (3 1/2 ounce) package vanilla instant pudding mix (or use chocolate) 1 cup Cool Whip 1 1?4 cups sliced fresh strawberries GARNISH powdered sugar

DIRECTIONS

On a lightly floured surface, roll out each pastry sheet to 1/8-inch thickness. Using a shaped cookie cutter of your choice (I prefer hearts), cut out 9 Napoleons per sheet. Place on ungreased baking sheets. (If your dough has become too warm, place in refrigerator to chill. The pastry will not "puff" well if warm.). Bake at 400 for 8-11 minutes or until golden brown. Remove to wire racks to cool. In a bowl, whisk milk and pudding mix for 2 minutes. Fold in Cool Whip. Split puff pastry shapes in half. Place bottom halves on serving plates. Spoon filling over each; top with strawberries. I make the points of the slices stick out over the edges. Top with pastry tops. (Add just a dab of filling on top of strawberries so the pastry top will stick.). Sprinkle with powdered sugar. Serve immediately.

by: Charmie777

🧡 How To FRENCH DIP ROAST BEEF SANDWICHES

How to Make FRENCH DIP ROAST BEEF SANDWICHES Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!

INGREDIENTS

3 -4 lbs beef bottom round steaks or 3 -4 lbs rump roast 2 envelopes onion soup mix 3 cans beef broth 1 (12 ounce) can beer 1 small onion, quartered 12 italian rolls or 12 kaiser rolls

DIRECTIONS

Preheat oven to 350 degrees. Place roast in a large roasting pan. Combine soup mix, broth and beer in a bowl and stir until soup mix is dissolved. Pour over roast and place onions around it. Bake for 2 to 3 hours, basting frequently, or until beef is tender and looks stringy when pulled with a fork. If roast starts getting too crispy, cover pan with foil or lid. Slice meat thinly and serve on rolls. Serve juices in individual cups or bowls to dip sandwiches into.

by: Karen..