🤣 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..

✦ Easy FRENCH CHICKEN THIGHS IN CILANTRO SAUCE

How to Make FRENCH CHICKEN THIGHS IN CILANTRO SAUCE Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!

INGREDIENTS

1 1?2 teaspoons corn oil 2 lbs chicken thighs, skin and fat removed (about 8) 3?4 lb onion, peeled and thinly sliced (resulting to 4 cups) 8 cloves garlic, peeled and thinly sliced 1?2 cup dry white wine 2 tablespoons finely chopped fresh cilantro (coriander or Chinese parsley) 1?2 teaspoon salt 1?2 teaspoon fresh ground black pepper

DIRECTIONS

Heat oil on large nonstick frying pan. Add thighs in one layer and saute them over medium to high heat for 4 minutes on each side, until nicely browned. Remove the chicken to a platter. Add the onions to the drippings in the skillet. Saute for 1 minute. Stir in the garlic, wine, and cilantro stems and saute for 10 seconds longer. Return chicken to frying pan, add salt and pepper, and bring surrounding liquid to a boil. Cover the pan, reduce heat, and bring to a slow boil for 15 minutes. Stir in cilantro leaves. Serve 2 chicken thighs per person.

by: Polar Bear

❦ Healty FRENCH BREAD ROLLS TO DIE FOR

Try easy FRENCH BREAD ROLLS TO DIE FOR Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!

INGREDIENTS

1 1?2 cups water 1 tablespoon active dry yeast 2 tablespoons sugar 2 tablespoons olive oil 1 teaspoon salt 4 cups bread flour

DIRECTIONS

Mix together warm water, yeast and sugar and let stand for about 10 minutes. In large bowl, combine yeast mixture with oil, salt and 2 cups of the flour. Stir well to combine. Stir in remaining flour 1/2 cup at a time, beating well after each addition. Turn out onto a lightly floured surface and knead until smooth and elastic. Lightly oil a large bowl and place dough in and turn to coat with oil. Cover with cloth and let rise in warm place until doubled, about 1 hour. Deflate the dough and turn out onto floured surface. Divide dough into 16 equal pieces and form into rounds. Place rolls onto lightly greased baking sheet at least 2" apart. Cover rolls with cloth and let rise until doubled, about 40 minutes. Preheat oven to 400 degrees and bake rolls for 18 to 20 minutes or until golden brown.

by: Marie

۵ Recipe FREEZING EGGS

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

INGREDIENTS

1 egg 1 egg

DIRECTIONS

Items Needed: Eggs. Ziplock Bags, various sizes. Permanent Markers. Freezing eggs will allow you to keep them for up to 1 yr. But they must be taken out of the shell. When freezing the eggs they will no longer work for a Fried Egg - seems to take away the "pretty" shape. Results are best when the eggs are beaten before freezing, allowing for a smoother product when thawed before use. Personal Recommendations of freezing in groups of 2 - 3 - 6 & 12 eggs per bag. Instructions for freezing individually below. Pre-made mixes such as cakes often call for 2 - 3 eggs. Batters such as for pancakes, french toast, scrambled eggs, baked egg dishes often need 6 or more eggs. The packages of 12 eggs would be for large families. Label ziplock bags PRIOR to filling, making sure to mark the NUMBER of eggs in the bag along with the DATE. (Month & Year is fine). Fill the bags with the number required, and carefully press out all the excess air possible. Lay filled bags flat in deep tray and place in freezer. When frozen place individual bags of same amount into GALLON size or HUGE ziplock bags, to keep the amounts more organized. Once the bags are frozen they will be easy to stand up side by side with zippers upright. TO FREEZE 1 EGG AT TIME - Beat egg lightly and place in ice-cube trays sprayed slightly with non-stick spray. When frozen, pop out cube and place in ziplock bag. TO USE: Place the amount of eggs needed in the REFRIGERATOR 24-48 hours PRIOR to use. NEVER THAW EGGS ON COUNTER TOP! If there still appears to be thick "globs" in the egg, a quick spin in the blender will smooth them out, or a good whisk. Use as you would normally from the shell. *note*. I have seen instructions stating that salt or sugar MUST be added when freezing eggs. I personally have NEVER done that, and after 15 yrs of using the above system MONTHLY, I have safely raised 7 children, not to mention several "strays" that chose to live with us for months at a time. There has NEVER been a problem at all! Servings & Time to Make: This will vary on how much you decide to put up. Once you have a smooth system, very little time is involved. I have learned to use my Magic Bullet - ( THE best countertop equipment that I will ALWAYS have in my kitchen ) to give them a quick beat, and find the little spout great when pouring. I also place my ziplock bags upright in a BIG coffee cup so that it does not tip over! --------- For those suffering from * S E Y F E W S * (Separating Egg Yolks From Egg Whites Syndrome ). Just mark the bags accordingly. Perhaps a good Meringue is just around the corner -- maybe you want a really extra rich yellow cake or toss the extra "whites" or "yolks" into the next giant omelette or pancake mix. I have not tried it yet -- but I stumbled across recipe # 376260 Toasted Meringue Almond Clouds by Chef mariajane tonight, and that will be my next egg white usage!

by: GypsyWinds

❦ Easy FREE RANGE FRUITCAKE

Try easy FREE RANGE FRUITCAKE Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!

INGREDIENTS

1 cup golden raisin 1 cup currants 1?2 cup sun-dried cranberries 1?2 cup sun-dried blueberries 1?2 cup sun-dried cherries 1?2 cup dried apricot, chopped 1 lemon, zest of, chopped coarsely 1 orange, zest of, chopped coarsely 1?4 cup candied ginger, chopped 1 cup golden rum 1 cup sugar 5 ounces unsalted butter (1 1/4 sticks) 1 cup unfiltered apple juice 4 whole cloves, ground 6 allspice berries, ground 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 3?4 cups all-purpose flour 1 1?2 teaspoons salt 1 teaspoon baking soda 1 teaspoon baking powder 2 eggs 1?4 - 1?2 cup toasted pecans, broken brandy, for basting and or spritzing

DIRECTIONS

Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to rehydrate fruit. Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring the mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.). Heat oven to 325 degrees. Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour; check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again. Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan. When cake is cooled completely, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake's flavor will enhance considerably over the next two weeks.

by: Blue Peacock

Ⓡ How To FOURTH OF JULY BURGERS

Try easy FOURTH OF JULY BURGERS Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!

INGREDIENTS

2 lbs ground beef 1 cup soft breadcrumbs 3?4 cup Burgundy wine 1 (4 ounce) can sliced mushrooms, drained 2 teaspoons onion salt 1 teaspoon dry mustard 1 teaspoon Worcestershire sauce 1?4 teaspoon garlic powder 1?4 teaspoon pepper 8 hamburger buns

DIRECTIONS

Mix together first 9 ingredients. Shape into 8 patties. Broil or grill 4-5 inches from heat 5 minutes on each side, or until desired degree of doneness. Serve in hamburger buns. **We also toast the buns on the grill. **Adjust seasonings to taste.

by: ratherbeswimmin

༄ Easy FOOTBALL BEAN DIP

This easy FOOTBALL BEAN DIP Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!

INGREDIENTS

2 cans refried beans (can be low-fat, vegetarian, whatever) 12 ounces Velveeta cheese (sometimes I add a little more) 1 jar chunky picante sauce 3 dashes Tabasco sauce (or similar)

DIRECTIONS

Begin heating refried beans in a suacepan. Cut Velveeta into cubes and add to beans. Heat until cheese is melted. Stir in picante sauce and as much Tabasco (or similar) as you like. Serve with chips, a cold beer, and a good football game (Hook'em Horns).

by: Mark H.