New recipes

Broccoli with Parmesan-breadcrumbs and hard boiled egg recipe

Broccoli with Parmesan-breadcrumbs and hard boiled egg recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

Steamed broccoli is topped with buttery breadcrumbs and chopped hard-boiled egg in this French (Polish-inspired) side dish.

1 person made this

IngredientsServes: 4

  • 450g broccoli, cut into florets
  • 2 tablespoons butter
  • 60g dry breadcrumbs
  • 1 tablespoon grated Parmesan cheese
  • 1 hard boiled egg, finely chopped

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover and bring the water to the boil over high heat. Add the broccoli, cover and steam until just tender, 2 to 6 minutes depending on thickness. Drain broccoli and place into a serving dish.
  2. Melt the butter in a small saucepan over medium heat; stir in breadcrumbs and Parmesan cheese. Cook until the breadcrumbs are golden brown, 1 to 2 minutes. Sprinkle the browned breadcrumbs on top of the steamed broccoli and toss gently. Sprinkle chopped hard boiled egg on top.

Parmesan cheese:

Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

Recently viewed

Reviews & ratingsAverage global rating:(12)

Reviews in English (11)

by detnyre

Made the Broccoli Polanaise today. Thought it was a quick, easy side dish to make. Used Italian bread crumbs and real butter - made it very rich. Would make again.-19 Feb 2011

by Linda T

I enjoyed this. It does need some seasoning so i added a spicy salt blend. I also dry toated some panko crumbs instead of using the butter and added some light butter to the dish afterwards.-19 Apr 2011


Asparagus with Parmesan Breadcrumbs

Good side dishes are hard to come by. Especially if you struggle with seasoning vegetables. I think ill-prepared vegetables are a big reason why we tend to not crave them and why kids won’t approve of them. But I do know that when vegetables are seasoned well and prepared to bring out their freshness and natural flavor – they shine!

When I was a kid, I wasn’t too picky with vegetables, but still, there were vegetables that I wouldn’t touch and still won’t touch. Peas and corn are at the top of that list. However – I have had both vegetables shock me before that made me think, “Hey, why have I never tasted these vegetables like THIS before?”. It’s like how Brussel sprouts were something people joked about eating as punishment and now they are front and center – all because word got out on how to season and cook them properly.

This lack of cooking knowledge doubled with the expectation that you need to eat steamed or boiled bland vegetables to lose weight sounds like something ya just gotta do. However, if you’ve ever set out to just stick to dinners of bland chicken and steamed broccoli until you lost all the weight because you thought you needed to suffer through that – I have better news for you.

It’s really simple too…its that you don’t need to do that. This kind of advice is not hard to find either, so I understand feeling like this is the golden ticket…removing all flavor and extra ingredients to food and being unrealistically strict.

And if you’re still thinking of vowing to a temporary life of bland food until you reach your goal – I’ll tell you exactly how that goes. That path looks a little like getting really sick of what you’re eating by day 4, throwing away half an uneaten plate by day 6, and binging on your favorite cheat meal on day 7. If it’s sounding like I’ve been there, its because I have on multiple unappetizing occasions. But I started this blog to tell you there’s a much more delicious way! You should think of seasoning as your best friend.

So get ready to crave some well seasoned, not bland vegetables guys. You can eat this Asparagus with Parmesan Breadcrumbs without abandon and healthfully in your meal plan. Let me know if this winds up becoming a staple in your house as well!


Joy's Recipes

  • amspinello (amspinello)
  • Allie Thome (alliethome)
  • Ana Doherty (anadoherty)
  • Brian Szpak (brianszpak1)
  • David Warner (davidwarner7)
  • Erin Behn (erinbehn)
  • Joy Merten (joymerten)
  • Rachel Mid (rachelmid)
  • Spenser Davis (spenserdavis2)
  • Una Pipic (unapipic)
  • Virginia (virginia397)

Dinner Recipes

It's dinner time! Discover dinner recipes in almost every category imaginable. Whether you're looking for something quick and simple for the busy weeknights, like this Easy Chicken Stir-Fry Skillet or a hearty Creamy Tortellini-Broccoli Bake for your next get-together, we've got you covered. Got picky eaters? Try our picky eater recipes for the kids. With all of the options, you're bound to find a dinner recipe to please every palate.

4b.452/adaptivemedia/rendition/mff-hero-30-minute-dinner-1349x514.jpg?id=7250fb369d56d7c85e049510fbbbc5f27907f46c&ht=150&wd&version=1&clid=pim&yocs=23_2f_" />

4b.452/adaptivemedia/rendition/mff-hero-20-minute-dinner-1349x475.jpg?id=f2221084915d5c59c62a75a52c7e7939a81fc3d3&ht=150&wd&version=1&clid=pim&yocs=23_2f_" />

4b.452/adaptivemedia/rendition/mff-hero-15-minute-dinner-1349x514.jpg?id=31e3be39ef8260b3accd7fd615f9df5cb1081fd9&ht=150&wd&version=1&clid=pim&yocs=23_2f_" />

4b.452/adaptivemedia/rendition/mff-hero-slow-cooker-dinner-recipes-1349x475.jpg?id=5805fee007b4e1d40f39631a7ebf2d5d88dc7742&ht=150&wd&version=3&clid=pim&yocs=23_2f_" />

4b.452/kraftrecipes/1533208191598-1533208189055-citrus-glazed-fish-62661-580x250.jpg?yocs=23_2f_" />


Our Official List of the Best Food Network Kitchen Recipes

We tinkered. We tested. We tested again. We tweaked these recipes until they were absolutely perfect — tried-and-true dishes that are sure to stand the test of time. We feel 100% confident in calling them our "Bests." Try them, and we bet you'll agree.

Photo By: Matt Armendariz ©Copyright 2015

Photo By: Caitlin Ochs, Caitlin Ochs, Caitlin Ochs

Photo By: Caitlin Ochs, Caitlin Ochs, Caitlin Ochs

Photo By: Brian Kennedy ©2013, Television Food Network, G.P. All Rights Reserved

The Best Chicken and Rice

Could classic chicken and rice be one of the most beloved comfort dinners to ever hit the plate? We think so. And to blow your mind even more , this version is made in just one skillet. Here we use bone-in, skin on chicken thighs which cook up in exactly the same time as the rice to guarantee juicy chicken. A quick broil at the end creates the perfect crispy skin and gives a little crunch to the rice and vegetables.

The Best Turkey Meatloaf

A slightly lighter version of the all-American classic, this satisfying meatloaf uses chicken broth and soaked panko to stay moist, and a mix of fresh herbs for flavor. It&rsquos the best turkey meatloaf you&rsquoll find!

The Best Stuffed Peppers

We've made this classic easier and faster by using the microwave to par-cook the peppers, saving you about 45 minutes of cook time! This is a great recipe to use up leftover rice. Be sure to really pile in the filling (mounding it is ok) as it will shrink as it cooks.

The Best Blueberry Muffins

The problem with most blueberry muffins is there are never enough blueberries. But for the batter to support the weight and moisture of the berries, it needs to have an airier texture than most dump-and-stir muffin recipes. So, we creamed the butter for that extra lift and to prevent the blueberries from making the batter gummy.

The Best Baked Salmon

This simple baked salmon really hits all the right notes: tangy, sweet, savory, a little spicy and crunchy. Cooking a larger piece makes for a nice presentation. Topped with buttery golden breadcrumbs and parsley, it's perfect for a weeknight dinner yet fancy enough to serve to guests.

The Best Chewy Chocolate Chip Cookies

We skipped the white sugar and went all in with dark brown sugar, which gives our cookies the ideal chewiness and perfect level of sweetness. Paired with the right amount of semisweet chocolate chips, this treat is a definite winner. The recipe makes a lot of cookies, but in our opinion, this is never a problem!

The Best Quiche Lorraine

Perfect for breakfast, lunch or dinner, this traditional French quiche is filled with crispy bacon, soft, sweet onions and nutty Gruyere, all nestled in a tender pastry crust. You do need to refrigerate the dough twice, but it's worth it. The pastry is extra buttery and keeping it chilled makes it easier to work with and results in a light flaky crust.

The Best Classic Strawberry Shortcake

For our simple and iconic shortcake, we discovered a great double-stacking technique that creates super light and high biscuits that are easy to split. This makes them easy to fill without crumbling. A simple recipe like this one allows its ingredients to shine, so use the very best berries you can find.

The Best Pot Roast

The secret to a flavorful pot roast is browning the meat and onions before roasting, which adds a rich meaty flavor and caramelized sweetness. This step is what separates our recipe from many others that use a slow cooker. And also unlike a slow cooker recipe, our sauce is simmered to reduce a little which concentrates the flavors. What you'll end up with is a roast that's fall-apart tender with a velvety sauce and delicious vegetables.

The Best Caesar Salad

It shouldn't come as a surprise that the best Caesar salad is also the most traditional version. That means it's time to bring out the anchovies and eggs &mdash and don't skimp on quality Parmesan cheese. We've even included garlicky homemade croutons to balance the tangy dressing.

The Best Chicken Cutlets

When we set out to create the best cutlets, we sought perfectly tender chicken that was flavorful and juicy (not tasteless and dry) with a crisp, breaded exterior that stayed put and didn't get soggy. After trying different methods, we found that a mix of panko and Pecorino Romano creates the salty, crunchy crust we crave, while dried spices in both the flour and breadcrumb mixtures ensure that our cutlets are never bland.

The Best Hummus

This is a classic tahini-forward, bright and lemony hummus, and is similar to what you would find in Israel. We tried this recipe with from-scratch dried chickpeas as well as with canned, and the flavor and texture were only marginally better with the freshly cooked. And we saved 24 hours of prep time! So for a creamy, satisfying 15-minute hummus, we're going with the can.

The Best Sloppy Joes

This is weeknight comfort food at its finest. We created a homemade sauce that is tangy and flavorful but also quick and easy. We used both ketchup and canned tomato sauce for lots of tomato-y zip and just a touch of brown sugar for a bit of sweetness and slight caramel finish. Green bell pepper is a key addition it really enhances the other ingredients, elevating the flavor profile into the realm of a true sloppy joe.

The Best Banana Bread

We have a lot of requirements when it comes to banana bread and we finally created a recipe that ticks all the boxes. It's moist, tender, a little tangy and perfectly sweet &mdash all around our favorite one. The best part is that it's even better the next day (if it lasts that long). Try toasting the bread and slathering with a little salted butter. We're pretty sure you'll never need another banana bread recipe.

The Best Chicken Tikka Masala

Chicken Tikka Masala is a spicy, tomato-based dish seasoned with garlic, ginger, fenugreek and garam masala. In this recipe we used fenugreek leaves for their nutty and slightly minty flavor. If you can't find them, substitute dried mint leaves and a pinch of ground fenugreek. Garam masala is a popular Indian spice blend that's pretty easy to find in your local grocery store and most national spice companies.

The Best Creme Brulee

We wanted a rich and creamy custard that wasn't too sweet, so we could fully enjoy the signature crunchy layer of caramelized sugar on top. By only using egg yolks, we achieved a soft and creamy texture. We tried using milk and half-and-half but, in the end, we landed with heavy cream for its richness. Whole vanilla beans give a more intense, pure vanilla flavor that you can't get from extract. We also like seeing the vanilla seeds flecked throughout the custard.

The Best Chicken Noodle Soup

We chose to use chicken leg quarters rather than a whole chicken to make this well-loved soup. It shortens the cooking time without sacrificing any flavor, and the dark meat adds extra depth.

The Best Garlic Bread

We went very classic with this garlic bread recipe&mdashlots of butter and lots of garlic loaded onto warm, pillowy French bread. You could make a light meal by rounding it out with a crisp green salad. Or serve it our favorite way&mdashalongside your favorite red-sauce pasta.

The Best Lasagna

A long-simmered beef ragu lets the brightness of the tomatoes develop and shine through while developing a meaty richness. Our ricotta is mixed with nutty Parmesan that tempers the sharp garlic and adds flavor. We worked hard to get the right balance of the ricotta and tomato sauce in the layers since each element has their own voice.

The Best Coconut Layer Cake

Can something be impossibly light while also being incredibly rich and decadent? Apparently so. This coconut cake is majestic in its height and a beauty &mdash a flurry of tangy frosting, sweet shredded coconut and tender cake. It will truly put all other coconut cakes to shame. The bar has now been set.

The Best Fried Chicken

To get the most delicious chicken, we dry brined it overnight so the seasonings could penetrate the meat right down to the bone. (Don't worry, the brown sugar doesn't make the chicken sweet, it only helps to bring out the flavor.) We also wet the seasoned dredging flour with buttermilk and hot sauce to achieve large shaggy pieces of flavorful crust once the chicken is fried. And the cornstarch in that dredge? It keeps the crust shatteringly crisp &mdash more so than just flour would &mdash even if you are serving the chicken at room temperature.

The Best Buttermilk Pancakes

We're transporting you to the old-fashioned diner for a plate of fluffy buttermilk pancakes. Our recipe has both baking powder for an airy and light interior and baking soda for that even golden-brown exterior.

The Best Bread Pudding

Toasting the challah adds flavor, but more importantly, it helps the cubes to soak up and hold onto more of the deliciously rich custard. And if that wasn&rsquot enough, we use not 1 but 2 vanilla beans to amp up the custard &mdash plain old extract just doesn&rsquot do it justice.

The Best Chicken Piccata

We love this recipe because the chicken breasts, which can often be dry and tasteless, come out so moist and tender. What&rsquos our secret? Seasoning the chicken with salt and pepper 1 hour before cooking ensures that they stay juicy.

The Best Lentil Soup

Brown lentils are the star of this dish. To boost flavor, we used a classic mirepoix &mdash onion, celery and carrot &mdash as well as thyme, bay and oregano for an herby finish. We found the fresh lemon juice and parsley at the end brightened up the soup and added a nice pop of color.

The Best All-Butter Pie Dough

This all-butter pie dough is extra flaky and tender, thanks to the chilled vodka and our easy folding technique. Stacking the pieces of dough repeatedly takes minor extra effort, and the result is a puff pastry-like texture that is definitely worth it. You'll want to make this dough for every pie &mdash all year round.

The Best Chicken Parmesan

Chicken Parmesan should have, well, Parmesan. So we not only topped ours with it, we added it to the crust for even more flavor and texture. For the coating, we prefer to start with plain breadcrumbs and enhance them with our favorite flavors. And our very simple, classic Italian-American tomato sauce has a bright and tomato-y flavor that cuts through the richness of the chicken and pasta.

The Best Fudgy Brownies

We've created the perfect brownie by employing a few tips and tricks. Using both semisweet chocolate and cocoa powder gives us the deep and complex chocolate flavor we crave. Cooking the butter until golden brown adds a toasted nuttiness, while the pop of cream provides luscious texture.

The Best Beef Stew

The deep flavors in our beef stew come from browning the chuck roast in batches and cooking the onions and garlic until they're sweet. Cooking low-and-slow in the oven allows the meat to become completely tender in its rich red wine-laced sauce. This is a great dish to make ahead as its complex flavors intensify overnight.

The Best Crepes

Our classic crepe is versatile enough to go sweet or savory, just omit the vanilla if going the savory route. The rest time here is key the flour absorbs the milk as it sits giving you a more tender crepe and golden color.

The Best Cinnamon Rolls

Once you've tried "from-scratch" cinnamon rolls, you'll never go back! The secret to our rolls is the wet, buttery dough and double rising time. Once baked, they will be light and pillowy and full of buttery cinnamon goodness on the inside.

The Best Pumpkin Pie

Instead of store-bought pumpkin pie spice, we like using ground cinnamon and nutmeg so we can control of the ratio between the two, opting for a healthy amount of nutmeg as it brings out the flavors in the pumpkin.

The Best Coconut Cream Pie

This old-fashioned pie is filled with rich, creamy custard, then capped with a cloud of toasted meringue and a generous sprinkling of sweet coconut flakes. It tastes as if you pulled it straight from the dessert case of your favorite diner, only better.

The Best Focaccia

It's easy to make classic focaccia at home. Our version is airy and slightly chewy, with a delicate golden crust. A drizzle of salt water over the dough during the final rise gives the bread a deeper flavor.

The Best Carbonara

Now this is our idea of comfort food. Creamy and rich, it's the quintessential dish for a chilly evening. We like to splurge every once in a while and add a knob of butter to the cheesy egg sauce just to round it out. We've left that option up to you, however. Either way, we can't think of a more classic or satisfying pasta dish.

The Best M&M Cookies

We took our favorite chocolate chip cookie recipe and increased the brown sugar to make these cookies extra moist and chewy. Then we super-sized them &mdash the better to get in more of our favorite candy-coated chocolates. Save some extra candy for topping each cookie before baking. The result, cookies that look just as good as they taste!

The Best Meatloaf

We opted for an all-beef meatloaf rather than the traditional mix of beef, veal and pork because we wanted that satisfying big beef flavor. Milk adds richness and tenderizes the meat, preventing it from getting tough or dry. We also cook the onion instead of adding it raw as many recipes suggest, which imparts a welcome sweetness and eliminates that harsh raw onion flavor.

The Best American Potato Salad

Our favorite potato salad kicks up the traditional mayonnaise base with not only chopped dill pickles, but also uses the pickle brine for extra tang. Scallions, celery and parsley add freshness and a little crunch, while hard-boiled eggs practically make it a meal.

The Best Apple Pie

We love using a variety of apples in our pie it adds both flavor and texture and makes every bite a little different. Vodka in the pie crust makes the dough easier to work with, and since the alcohol burns off during baking, it doesn't impart any flavor. But feel free to use bourbon or apple brandy instead to complement the filling.

The Best Sweet Potato Casserole

We opted for a nutty crumb topping over marshmallows to create a pleasantly crunchy contrast to the creamy and soft mashed sweet potatoes. The filling gets a pumpkin pie-like treatment, with brown sugar and vanilla for a deep caramel flavor and butter and eggs for richness. This recipe is bound to become a holiday staple.

The Best Gravy

Our gravy delivers rich flavors from a homemade stock made with the turkey giblets, onion and fresh herbs. Roast turkey drippings and a dash of Worcestershire sauce round out this creamy, lump-free holiday must-have.

The Best Peanut Brittle

This sweet and salty peanut brittle has the perfect crunch and sheen. With a little patience, you'll have a delicious brittle to serve to party guests or as an edible gift around the holidays.

The Best Broccoli-Cheddar Soup

This outstanding broccoli-cheddar soup is rich, cheesy and packed with flavor. We decided to puree just over half the soup which makes it extra thick and creamy, and left the remainder chunky so there are broccoli bits in every bite. Gild the lily with more shredded cheese on top to satisfy your comfort food craving.

The Best Bacon Cheeseburger

While we love a grilled burger, this one is our go-to for all seasons. Instead of making a typical patty, we smash the meat in a super-hot cast-iron pan to get crispy, ruffled edges. Once you smash your burgers this way, you'll never go back! We top them with all the fixings, including our perfectly balanced special sauce. It's what we consider an iconic burger.

The Best Butter Cookies

Your search is over &mdash this perfect butter cookie will stay in your recipe box for years. It's crisp, yet tender and perfect for tea for two or cookies for someone special. Plus, you have the choice to make drop cookies or a slice-and-bake version!

The Best Vanilla Cake

We love the light texture that cake flour gives baked goods, but we didn't want you to buy a whole box of it. So we used a cheat &mdash all-purpose flour mixed with cornstarch. Cornstarch blocks the formation of gluten in the flour and makes the cake airy and tender. We also added 3 tablespoons of vegetable oil, an old baker's trick, to ensure that the cake stays moist. The heavy cream keeps the frosting light and fluffy.

The Best Crab Cakes

When we set out to make the "best" crab cakes, opinions in the test kitchen were strong and varied. But we could all agree on plenty of fresh, high-quality crabmeat with very little filler. After some tinkering, we created these decadent cakes&mdashgenerously sized and highly seasoned&mdashwith plenty of lemon juice, fresh herbs and spices. The jumbo lump crabmeat is front and center, so splurge on the best and freshest you can find.

The Best Samosas

As much as we love the filling in these samosas, we also must give a big shout-out to the dough. We tried a number of techniques to get that perfect light and crispy texture &mdash the hallmark of a classic aloo samosa. In the end, we found that a wet dough, when rested long enough to fully hydrate the flour, created steam during frying that yielded crispy, bubbled and puffy samosas.

The Best Lemon Bars

It's tough to top a classic lemon bar, but we've done it! We kept the tender, buttery crust and bright filling of the original, and made a few improvements. For our luscious lemon layer, we employed a unique double-cooking method. Simmering first on the stovetop like lemon curd allows us to add butter, which balances the tart and sweet elements and adds a richer, smoother texture.

The Best Vinegar Coleslaw

We love the zippiness that a vinegar-based dressing brings to this coleslaw, making it the perfect partner for rich, meaty dishes like pulled pork or ribs. Cabbage can take lots of seasoning and lots of vinegar, so don&rsquot be bashful. But the real secret to this colorful coleslaw is the marinating time &mdash a long trip to the fridge softens up the veggies and gives them time to absorb the flavors of the vinaigrette. A drizzle of olive oil at the end balances the acidity.

The Best Butter Chicken

Butter chicken originated in a Delhi restaurant when the chef was looking for a way to serve unsold tandoori chicken from the night before. He created a mild tomato curry spiced with cinnamon, cardamom and cloves and finished with butter. It was an instant classic that we love to serve alongside basmati rice and plenty of naan to soak up the fragrant sauce.

The Best French Toast

Our favorite bread for making French toast is pain de mie for its neutral flavor and spongey texture, which helps it absorb the egg mixture without falling apart. It's sometimes hard to find, so you can substitute brioche for a richer and more decadent toast or challah for an all-purpose choice.

The Best Carrot Cake

Our classic carrot cake is nicely spiced with cinnamon, ginger and nutmeg and has toasted pecans both in the cake and on top. Plumped golden raisins and a full pound of carrots make it nice and moist while buttermilk lends tang and tenderness. Our homemade cream-cheese frosting has just the right amount of sweetness.

The Best Corn Casserole

We added Cheddar and chives to this classic and quick side that goes from mixing bowl to oven in less than 10 minutes. It bakes up golden brown and puffy &mdash perfect for a potluck or holiday gathering.

The Best Pecan Pie

This pie delivers plenty of classic flavors like brown sugar, vanilla and toasted nuts. We found that bourbon made a welcome addition. The alcohol bakes off leaving behind irresistible notes of smoke and caramel. Our all-butter crust perfectly balances the sweetness of the filling.

The Best Mashed Potatoes

This is our go-to recipe for classic mashed potatoes, made with plenty of butter and cream. To make them fluffy and flavorful, be sure to simmer them slowly and add plenty of salt to the cooking water. And don't skip the step of steaming the excess water off leaving too much moisture in the potatoes causes them to be loose and gluey.

The Best Stuffing

There's something for everyone in our festive stuffing. It's filled with satisfying ingredients like sausage and mushrooms, plus classic Thanksgiving flavors like onion, celery and lots of chopped herbs. We like it best when baked in a casserole dish and served alongside the turkey. This is also the safest way to prepare it.

The Best Egg Salad

While we love a jazzed up version of egg salad, we always come back to this one for its simplicity, clean flavors and sheer nostalgia. This is the best version of a classic egg salad. It's bright with herbs and the mayonnaise-to-egg ratio is just right, making it perfectly mound-able on a sandwich or bowl of greens.

The Best Oatmeal Raisin Cookies

Do you like chewy cookies? Or do you prefer cakey ones? Our oatmeal-raisin cookies can be both! For a chewy cookie, bake them right away. For a cakey cookie, let the dough rest in the refrigerator for at least 3 hours (or overnight works even better) to allow the oatmeal to hydrate.

The Best Mulled Wine

We love a well-spiced, fragrant mulled wine and this one hits the spot. The spices steep in the cider to intensify their flavors before everything is combined to create a warming, winter drink.

The Best Green Bean Casserole

We bring extra umami (a savoriness) to a traditional green bean casserole with the addition of dried shiitake mushrooms. Once rehydrated, they turn soft and earthy, and their soaking liquid adds oomph to the sauce as well. Our fried onion topping is made from scratch &mdash first, a dip in buttermilk, then fried to crunchy perfection.

The Best Turkey Meatballs

These juicy meatballs with a tender, light texture are packed with flavorful herbs. The meat mixture is softer than you might expect, thanks to the addition of ricotta, but sacrificing a perfectly round shape is worth it. You'll make these turkey meatballs so often you just might forget about your beef meatball recipe.

The Best Chocolate Cake

This is not your everyday chocolate cake. It's a showstopper &mdash very tall and much more of a bakery-style cake than a cake from a box. The frosting has both melted chocolate for smoothness and cocoa for depth of flavor.

The Best Spinach Artichoke Dip

This is our best version of the classic party dip. It's savory and creamy with a slight tang from sour cream and Parmesan -- so hard to resist. We like to use frozen whole leaf spinach and chop it ourselves for more control over the finished texture of the dish.

The Best Peanut Butter Cookies

We wanted a super peanut buttery treat but found that store-bought peanut butter made the cookies a bit gummy when we used more than 1 cup. So we ground roasted peanuts ourselves and added that to the batter for an additional boost of flavor. Honey and melted butter add richness and create a soft and chewy cookie with an irresistible crackled exterior. We topped the dough balls with raw sugar for extra crunch and a hit of sweetness that balances the salt of the peanuts.

The Best Deviled Eggs

Our classic deviled eggs get their kick from mustard and hot sauce. We like the simplicity of the flavor &mdash it's the perfect recipe to use your imagination and add your favorite toppings or mix-ins.

The Best Angel Food Cake

Even though there are just a few ingredients in this simple cake, there are also a few techniques that will make or break it. First, be sure to use the correct pan -- an angel food cake pan -- and do not grease it. Additionally, superfine sugar, sifted cake flour and perfectly whipped egg whites are key components that set you up for success -- and set this cake apart from the rest.

The Best Bolognese

Our bolognese is rich and meaty, yet surprisingly light on the tomato. Instead, its base is made from a classic combination of wine and milk. The combination of pork, beef and pancetta adds complexity while a Parmesan rind lends even more flavor.

The Best Chocolate Lava Cakes

Go ahead and indulge in these perfectly rich and dreamy chocolate lava cakes! Bittersweet chocolate and espresso powder create a luscious and balanced batter that stays molten in the center during baking.

The Best Beef Stroganoff

We used a marbled, tender piece of ribeye as the star of this comfort food classic. Two kinds of mushrooms are cooked until crispy to add an extra element of flavor. The whole dish is brought together with a rich, tangy sauce made with sour cream and Dijon and served over egg noodles.

The Best Guacamole

Simple ingredients in perfect proportion make a this dip a crowd-pleasing favorite for any event. We decided not to use tomato in ours (it makes the guac watery) and included both onion and garlic for extra zip. A healthy dose of fresh lime juice balances and brightens the flavors.

The Best Pork Enchiladas

Enchiladas from the Mexican state of Oaxaca are made with a red chile sauce. Ours has raisins to pull the fruit flavors from the ancho chiles and add a touch of sweetness. The pork is braised with aromatics and seasonings that turns into a deeply flavored blended sauce. Frying the tortillas a bit before rolling them gives them a durability that is important when assembling the dish.

The Best Scones

The extra-rich taste of our cream scones comes from using milk powder in addition to the standard ingredients butter and cream. A light touch when combining the dough ensures a tender crumb.

The Best Chicken Marsala

This classic Italian-American dish is a nostalgic reminder of large family dinners of a bygone era. It's the ultimate crowd pleaser. The flavors from the marsala and cremini mushrooms bring a sweet earthiness to the sauce that really elevates simple seared chicken breasts.

The Best Lemon Meringue Pie

It's the stuff of dreams: a classic sweet and tart dessert with a foolproof meringue topping that won't weep! We use mostly butter in our from-scratch pie dough, but add a little vegetable shortening as well &mdash we found that this combination creates a crust that is both tender and flaky.

The Best Tuna Salad

While we love many kinds of tuna salad, this classic version tops them all. The crispy celery and red onion give add zest and crunch, while mayonnaise and touch of mustard marry it all together. The lemon juice is optional as it&rsquos not traditional, but we strongly recommend it to brighten up the flavors of the final dish.

The Best Crispy Tofu

The key to getting tofu nice and crispy is to first remove excess moisture. We wrap the block of tofu in a clean kitchen towel and place a heavy pan on top of it to press out as much water as possible. When searing the tofu, resist the urge to move it around. Instead, allow it to form a crust before flipping, and then again let it cook undisturbed on the other side until browned.

The Best Chicken Salad

Gently poaching chicken breasts in an aromatic broth yields tender morsels for folding into a bright and herby homemade dressing. Serve it solo on a bed of lettuce with sliced tomatoes or in half an avocado. It also makes a killer chicken club sandwich topped with crisp bacon and other sandwich fixings.

The Best Crispy Chocolate Chip Cookies

These cookies are inspired by the thin and crispy style made popular by the Long Island bakery Tate's Bake Shop. In our version, we've upped the brown sugar, vanilla and chocolate chips for an even more flavorful and decadent treat.

The Best Granola

For our best granola, we wanted a crunchy, clustery version that wasn't too sweet. We created this simple but universally likeable recipe that's flavored with vanilla and a blend of brown sugar and maple syrup. We love its pure flavors and balance of salty and sweet. It is the perfect canvas for personalization, so we've included some ideas for mix-ins at the end of the recipe.

The Best Pie Dough for a Lattice Crust

We love this dough for making the lattice crust for many reasons. The combination of shortening and butter makes the dough incredibly easy to work with and forgiving when cutting and weaving. Plus, the added vodka provides tenderness and depth of flavor, making it perfect for a variety of pie fillings.

The Best French Onion Soup

This bistro classic is deceptively easy to make. It just takes a little time and a few good ingredients. We found that yellow onions, also known as Spanish onions, work best for this recipe. They have a nice balance of sweetness and bitterness and caramelize perfectly. Just don't take them too dark -- a nice golden brown is perfect. Good beef broth also makes a big difference. If you can't make your own, look for a high-quality prepared variety.

The Best Baked Beans

If you think baked beans only come from a can, you're in for a treat. Bacon, molasses and bourbon add depth and flavor to our classic recipe that's perfectly spiced with paprika, mustard and Worcestershire. A bit of brown sugar adds just the right amount of sweetness and to keep things easy, the beans require no soaking! They get tender and delicious right in the oven.

The Best French Toast Casserole

There's no need to get up early on the weekend to make brunch for a crowd. With this rich, custardy French toast casserole, nearly all the prep is done in advance. Simply assemble and refrigerate overnight. About an hour before brunch time, just pop it into the oven. Whip up a fast and easy banana-caramel topping and bask in the praise of your well-fed guests.

The Best Banana Cake

This banana cake is delectably moist, perfectly sweet and easy to make. Dark brown sugar and sour cream add depth to the batter, and we added melted butter instead of vegetable oil for a flavor boost. Fluffy cream cheese frosting and swirls of dulce de leche will make you go back for seconds. We also upped the ante by using bananas in two ways -- fresh bananas are mixed into the cake while maple-candied banana chips create a crunchy topping.

The Best Banana Pudding

This creamy banana dessert is our very favorite version, piled high with layers of just-ripe bananas, rich vanilla pudding and tender cookies. We used vanilla bean paste instead of extract in our homemade filling for a bold flavor boost and topped the pudding with swirls of freshly whipped cream. When it all comes together, it's dreamy, luscious and feeds a crowd!

The Best Parker House Rolls

These Parker House rolls are super indulgent thanks to plenty of butter mixed in and brushed on top. Milk and eggs enrich the dough, lending a perfectly tender texture. A sprinkle of flaky sea salt adds a welcome bit of contrast and crunch. These rolls are best served fresh and warm.

The Best Homemade Applesauce

After tasting the pure apple flavor of this homemade sauce, you just might never go back to the store-bought kind. Supermarket applesauce can be loaded with added sweeteners and flavorings. We use only a little sugar, plus lemon juice, salt and cinnamon, providing a balanced flavor and the perfect amount of sweetness.

The Best Roasted Asparagus

The perfect roasted asparagus should be lightly browned and tender, yet bright green and crisp. Roasting the spears at a high temperature helps achieve this. We also browned grated Parmesan to make a nutty, crumbly frico topping. Wait until ready to serve to top the vegetables so the crisped cheese stays crunchy.

The Best Roasted Brussels Sprouts

Olive oil, salt and pepper let the earthy flavor of the sprouts shine as they get crisp and golden in the oven. Heating the pan and laying the veggies flat-side down is the secret to achieving maximum browning -- and don't toss the loose leaves that fall off during trimming. They become toasted and crisp -- the best part! To make these extra special, we topped them with homemade Parmesan breadcrumbs.

The Best Fruitcake

Fruitcakes have become the punchline of many a holiday joke, but this recipe will give the notorious seasonal gift a whole new reputation. Filled with loads of real dried fruit and nuts along with brandy, warm spices and citrus, this cake tastes like the holidays. The recipe makes two loaves so you can gift one.

The Best Pumpkin Cheesecake

There's no better way to celebrate pumpkin-spice season! With swirls of pumpkin filling, caramel and a gingersnap crust, this autumnal cheesecake is a delight. We start by whipping up a classic cheesecake batter, then add pumpkin and warm spices to half the batch. Both are used to create a unique bullseye pattern. Nutty spiced seeds add crunch. Make sure all the ingredients are at room temperature -- this ensures that the cheesecake is smooth and creamy.

The Best Tiramisu

Making this classic Italian dessert is surprisingly easy. We start the custard with a traditional Marsala-flavored zabaglione -- a cooked mixture of egg yolks and sugar. Then we lighten it with tangy mascarpone cheese, which provides just the right creamy, mousse-like texture. Once assembled, the ladyfingers soften sufficiently after 4 hours in the refrigerator, but if you can wait longer, the flavors will meld even more .

The Best Chicken and Dumplings

This is pure comfort food at its finest. Tender chunks of chicken and vegetables come together in a creamy, richly-flavored sauce with pillowy dumplings baked right on top. It's hearty but not too heavy and comes together from scratch in about an hour.

The Best Meat and Potatoes

This recipe will please not only the meat-and-potato lover in your house but will also please the cook. It comes together in just 30 minutes with minimal cleanup! We seared tender, juicy strip steaks in a hot cast-iron skillet, then made a fast pan sauce with mustard, wine and herbs. Mashed potatoes are kicked up with sour cream, horseradish and spinach for a stick-to-your-ribs side dish that's a cinch to prepare in the microwave.

The Best Apple Crisp

If you just went apple picking, here's the perfect recipe to enjoy the fruits of your labor. We've included two varieties of fresh apples, plus warm spices and tangy cider. The sweet, buttery crumble topping is flavored with brown sugar and studded with nutty pecans for the ultimate easy apple dessert.

The Best Risotto

With relatively few ingredients (none of them being cream), the success of a classic creamy risotto depends largely on technique. We've tested all the methods and narrowed it down to a few easy-to-follow steps that will help you achieve perfectly cooked Italian-style rice every time. This basic recipe is delicious on its own and makes a wonderful base to add your favorite vegetables or protein.

The Best Shepherd's Pie

We stuck with tradition and made our shepherd's pie with lamb, but you could easily swap in ground beef. The saucy filling is packed with tender vegetables and the creamy topping is inspired by the Irish potato dish, colcannon, and is filled with cabbage, leeks and cheese.

The Best Tomato Sauce

There are about as many versions of tomato sauce as there are cooks in the world. The Italian-American heritage of one of our test-kitchen team members informed the development of this recipe, leading us to a version of her family's favorite tomato sauce. A variety of canned tomatoes adds richness. A long simmer helps the flavors meld and results in a sauce that is perfect on pasta or nestled around chicken cutlets or meatballs.

The Best Irish Soda Bread

We prefer the slightly sweet American version of this classic Irish quick bread, so we added dried currants and a small amount of sugar. Buttermilk and baking soda give the loaf plenty of lift and butter gives it a moist crumb.

The Best Cranberry Sauce

Our classic cranberry sauce has the ideal texture of tart whole berries suspended in a sweet jammy sauce we added citrus peel for a little extra brightness. Don't be tempted to skip the salt and and pepper at the end. It may seem a bit odd, but salt brings out the fruitiness of the berries while pepper gives the sauce a warm and spicy finish.

The Best Corned Beef and Cabbage with Horseradish Cream

Our recipe for corned beef and cabbage is so delicious, we'd like to eat it year-round. The whole spices included in the braising liquid are our secret ingredients (the tangy horseradish cream doesn't hurt, either!). Cabbage and potatoes are cooked in the same pot as the brisket, so everything comes out perfectly tender and infused with flavor.

The Best Roasted Fennel

Fennel sometimes plays second fiddle to other vegetables, but it is the true star in this simple but impressive side dish. Roasting the fennel until tender and almost creamy mellows its usual licorice flavor and brings out a touch of natural sweetness. Even if you don't normally like fennel, give this delicious dish a try. You might be surprised.

The Best Pulled Pork

Chipotle powder, apple cider and ketchup create the perfect balance of smoky, sweet and tangy without the need for a smoker or grill! For our classic, satisfying pulled pork, all that's required is a flavorful homemade rub and a long trip to the oven to cook low and slow until it's meltingly tender. Eat it as-is, or pile onto a potato roll with your favorite toppings for the ultimate sandwich. Coleslaw is a traditional accompaniment, and we love a vinegary one for the way it cuts through the richness of the pork.


Parmesan Crusted Baked Fish

This flavorful and filling fish fillet recipe might earn a spot in your weekly rotation because of its ease and convenience. Baked in the oven, these delicious and golden fish fillets are the perfect dinner alongside simple side dishes—think roasted potatoes and broccoli rabe—and a tangy rémoulade sauce or tartar sauce.

The baked fish develops a tender, crunchy crust, thanks to the coatings of milk and a mixture of breadcrumbs and Parmesan cheese. This recipe is an easy blueprint for making your own variations, such as adding dried herbs or spices to the breadcrumb mixture before baking.

Choose any fish of your liking, but we recommend a firm fish like tilapia, haddock, cod, bass, or swordfish—just be mindful that while 145 F is the minimum recommended temperature for eating fish and seafood safely, the cooking time might vary depending on how thick the fillets are. Use frozen and thawed fillets or any fresh fish that's available. Although salmon and trout are delicious, this Parmesan crust is best when used on milder white fish.


Recipe Summary

  • 1 large head cauliflower
  • ½ cup seasoned bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • ¼ cup margarine, melted
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon salt
  • 1 pinch red pepper flakes
  • 1 pinch dried oregano

Clean cauliflower, and trim off leaves and any brown spots. Place the whole head of cauliflower into a steamer basket, place the basket in a large pot, and add one inch of water. Cover, and bring to a boil over medium heat. Cook for about 20 minutes or until tender.

Preheat the oven to 375 degrees F (190 degrees C). In a medium bowl, mix together the bread crumbs, Parmesan cheese, melted margarine. Season with garlic powder, salt, red pepper flakes, and oregano, and mix well. Place the head of cauliflower into a baking dish, and coat with the breadcrumb mixture.

Bake for about 10 to 15 minutes in the preheated oven, or until golden brown.


Favorite Meatless Recipes?

Since we are hearing about and already seeing some meat shortages, thought I would ask what are some of your favorite meatless meals and recipes?

I love roasted veggies. Any kind. I roast them and blend them with chicken or vegetable stock for soup, serve them room temperature with some olive oil over them with bread and cheese, serve them over pasta, top pizzas with them, add them to rice along with some soy sauce. My favorite combinations always include onions, asparagus, broccoli, tomatoes, carrots, and butternut squash.

I don’t use a recipe per say. Just chop the veggies, out on a sheet pan and season with herbs, olive oil and salt and pepper. I roast them in a 400 degree oven until they start to brown and get crispy.

What are some of your favorites?

Barkley

DIS Veteran<br><font color=orange>If I ever have a

stuffed portabello mushrooms. hollow them out (set the stuff you pulled out plus the chopped stems aside), put a layer of pesto in first, top with cheese (i prefer goat but anything gooey works), dribble with marinara. put into a baking dish that has some marinara (not much) and sprinkle the remaining portabello (stuff you hollowed out/stems) around the mushrooms. bake at 375 degrees for about 20 minutes (or until bubbly).

we do TONS of grilled veggies in the summer. mushrooms, zucc, yellow squash, eggplant. i cut them up and then pop them into a container or ziplock with either flavored olive oil or whatever oil based salad dressing i have on hand. eggplant grills in slices, the others go on skewers. i also got one of those finger spiralizers (goes on your index finger-much easier than the machines) and make spiralized veggies that i do up aldente using oil based salad dressing in a pan on the stove top. if i have any odds and ends of other veggies (a slice of onion, a few mushrooms. ) i chop them up and toss them in as well.

LuvOrlando

DIS Veteran

I saw this and my first thought was, why isn't the Fed/NG helping with the cleaning issues, they help in nursing homes so why isn't the NG helping them clean? Food supply is a big deal. I'm also wondering if the meat co's realize they are just teaching us how to live without meat, sort of shooting themselves in the foot isn't it? I hope the workers all get through this safely - I'm just not sure this is all there is to it and antics aren't playing a part.

I am going to start reducing how much meat I use at every meal and doing full meatless every other day so my family gets used to this slowly. My daughter won't care but filling up my son will require extra PB&Js during the day I think, a bowl of hard boiled eggs or maybe I'll be sure to leave a heavy soup in the fridge for him snacking as he gets used to less protein. Butt that's ok, I'll figure it out.

I'm not big on directions and straight lines so I apologize to the by-the-book sorts, I'm a wavy line creative sort.

For meatless I do a lot of lentil, barley, split pea & black bean soup.
Tarragon tuna salad, Taste of home
Going through a ton of eggs here:
Egg salad, hardboiled in salad, omelette, frittata, fried, scrambled, quiche. Depression era grandma did a lot of frying a cooked potato until browned then adding scrambled eggs, and also onion peppers with eggs in a sandwich.

Sartù di riso (Neapolitan Rice Timbale) by Frank, just no meat I guess -I did this 3-4 nights ago. Grandma also made this which is delicious, with or without tomato sauce, and she didn't use meat. The recipe calls for way more work then needs to be, I just put in a layer of ground beef with tomato sauce LOL

I put a can of tomato sauce in a pot to get it boiling - made the rice in its own pot at the same time(20 min too)
as they were cooking I browned ground beef ( totally not necessary)
*Into rice went about 1/4 cut tomato sauce, oregano, garlic and onion powder a bit of (1/2-1 cup) mozzarella and parmesan (maybe 1/8 cup)
*into meat went peas and tomato sauce, with meat I used a little can but without I'd prob do a big one- let thicken a bit so it will sit on top of the rice when it bakes. Grandma didn't use meat so I'm sure it's fine.
I got my lasagne pan out and smeared some oil in it then sprinkled some breadcrumb (Not needed but why not)
Layer of the rice mix, then the tomato mix, then the rice mix on top. Baked at 350 about 30 min.

No sauce grandma made looks like All Recipes Torte di riso, but there were no veggies, just rice goodness - never got the recipe, I'd ask and she's say to whip an egg or 2, add cheese and bake. My brother and I would fight over the extra crispy corners.

Stuffed peppers, boil rice & boil peppers cut in half and take the peppers out of the water and lay in a baking pan - if I am of the mind I'll boil the rice in the remaining pepper water for flavor
saute a bit of onion & garlic, add 3-4 cups cooked rice, 1-2 cans tomato soup (no water) 1/2-1 cup chedder or taco cheese & 2 teaspoons chili powder (I've used cumin if I don't have much chili)
Put this mix into the peppers and bake. I have also done this with laying pepper strips on top of a casserole if I didn't have a lot of peppers or just skipped the pepper and called it stuffed pepper insides LOL

Spaghetti pie with leftover pasta (I'm not picky) is like an easy baked ziti dish, leftover pasta of any kind 1/2 - 1 lb pasta- I put this in last 1/2 - 1 cup ricotta, 1/2 cup mozzarella, a few shakes of parmesan, some shakes of italian spice or oregano and an egg - blend it then pour on top of pasta. then put into an oiled roast pan, I'm thinking the bread crumb thing might be nice here too. A splash of tomato sauce on top looks pretty
Saute' garlic or shallots in oil and whatever veggies you have then mix in pasta, in PA I was introduced to cabbage and noodles w butter which is sooo delicious.
Creamy tomato soup from Taste of home with Cambells tomato soup and cream cheese is amazing as soup, and my kids discovered is delicious as a pasta sauce
Mac and cheese
Broth with rice
Onion Soup w garlicy bread and cheese on top instead of traditional indulgent kind
Stuffed cabbage w just rice, Tyler Florence's recipe
Fish taco, whole foods taco sauce is amazing & I use any sort of round tortilla ish thing as a taco

Hikergirl

DIS Veteran

Easyas123

DIS Veteran

Is a dish w/ shrimp considered meatless? Is meat any meat or for purposes of this thread is it beef/pork/chicken/venison and the like? I'm not familiar with the different terminologies and classification of meatless/vegetarian/ vegan so forgive me!
I do a sauteed shrimp in a bit of olive oil and a lot of garlic. After it's cooked thru I toss in a fair bit of fresh spinach and a bunch of cherry tomatoes I've already roasted. Give that a toss to wilt the spinach, then eat as is, or over lentil penne. Maybe some crusty french bread, too.

I love homemade tomato soup, too. And it's easy to make.

Butterscotchcollins

Drop Chicken

There are a ton of great recipes you can get for free from Blue Apron, one of my favorites is the Roasted Cauliflower and Kale: https://www.blueapron.com/recipes/roasted-cauliflower-salad-with-caper-brown-butter-parmesan-breadcrumbs

SO GOOD and lemony and buttery, and surprisingly filling. You can do it without the egg as a side dish too. I've made this many times and it's a hit.

Lovemygoofy

DIS Veteran

Sweet Potato and Black Bean Tacos

Portobello "Philly Cheese Steak" Sandwich

I make sloppy vegetables sometimes with half veggies half meat and smother on fries and top with cheese

Veggie lasagna with or without noodles. I sub in sliced eggplant

I love grilled veggie sandwich with roasted red peppers, hummus, cheese and arugula.

Nycdisneygal

DIS Veteran

Hsmamato2

<font color=magenta>Tink in Training-Good Girl,Bad

I saw this and my first thought was, why isn't the Fed/NG helping with the cleaning issues, they help in nursing homes so why isn't the NG helping them clean? Food supply is a big deal. I'm also wondering if the meat co's realize they are just teaching us how to live without meat, sort of shooting themselves in the foot isn't it? I hope the workers all get through this safely - I'm just not sure this is all there is to it and antics aren't playing a part.

I am going to start reducing how much meat I use at every meal and doing full meatless every other day so my family gets used to this slowly. My daughter won't care but filling up my son will require extra PB&Js during the day I think, a bowl of hard boiled eggs or maybe I'll be sure to leave a heavy soup in the fridge for him snacking as he gets used to less protein. Butt that's ok, I'll figure it out.

I'm not big on directions and straight lines so I apologize to the by-the-book sorts, I'm a wavy line creative sort.

For meatless I do a lot of lentil, barley, split pea & black bean soup.
Tarragon tuna salad, Taste of home
Going through a ton of eggs here:
Egg salad, hardboiled in salad, omelette, frittata, fried, scrambled, quiche. Depression era grandma did a lot of frying a cooked potato until browned then adding scrambled eggs, and also onion peppers with eggs in a sandwich.

Sartù di riso (Neapolitan Rice Timbale) by Frank, just no meat I guess -I did this 3-4 nights ago. Grandma also made this which is delicious, with or without tomato sauce, and she didn't use meat. The recipe calls for way more work then needs to be, I just put in a layer of ground beef with tomato sauce LOL

I put a can of tomato sauce in a pot to get it boiling - made the rice in its own pot at the same time(20 min too)
as they were cooking I browned ground beef ( totally not necessary)
*Into rice went about 1/4 cut tomato sauce, oregano, garlic and onion powder a bit of (1/2-1 cup) mozzarella and parmesan (maybe 1/8 cup)
*into meat went peas and tomato sauce, with meat I used a little can but without I'd prob do a big one- let thicken a bit so it will sit on top of the rice when it bakes. Grandma didn't use meat so I'm sure it's fine.
I got my lasagne pan out and smeared some oil in it then sprinkled some breadcrumb (Not needed but why not)
Layer of the rice mix, then the tomato mix, then the rice mix on top. Baked at 350 about 30 min.

No sauce grandma made looks like All Recipes Torte di riso, but there were no veggies, just rice goodness - never got the recipe, I'd ask and she's say to whip an egg or 2, add cheese and bake. My brother and I would fight over the extra crispy corners.

Stuffed peppers, boil rice & boil peppers cut in half and take the peppers out of the water and lay in a baking pan - if I am of the mind I'll boil the rice in the remaining pepper water for flavor
saute a bit of onion & garlic, add 3-4 cups cooked rice, 1-2 cans tomato soup (no water) 1/2-1 cup chedder or taco cheese & 2 teaspoons chili powder (I've used cumin if I don't have much chili)
Put this mix into the peppers and bake. I have also done this with laying pepper strips on top of a casserole if I didn't have a lot of peppers or just skipped the pepper and called it stuffed pepper insides LOL

Spaghetti pie with leftover pasta (I'm not picky) is like an easy baked ziti dish, leftover pasta of any kind 1/2 - 1 lb pasta- I put this in last 1/2 - 1 cup ricotta, 1/2 cup mozzarella, a few shakes of parmesan, some shakes of italian spice or oregano and an egg - blend it then pour on top of pasta. then put into an oiled roast pan, I'm thinking the bread crumb thing might be nice here too. A splash of tomato sauce on top looks pretty
Saute' garlic or shallots in oil and whatever veggies you have then mix in pasta, in PA I was introduced to cabbage and noodles w butter which is sooo delicious.
Creamy tomato soup from Taste of home with Cambells tomato soup and cream cheese is amazing as soup, and my kids discovered is delicious as a pasta sauce
Mac and cheese
Broth with rice
Onion Soup w garlicy bread and cheese on top instead of traditional indulgent kind
Stuffed cabbage w just rice, Tyler Florence's recipe
Fish taco, whole foods taco sauce is amazing & I use any sort of round tortilla ish thing as a taco


50 Vegetarian Pasta Recipes to Bookmark Now

Tasty vegetarian pasta recipes are among the best that pasta has to offer. Pasta on its own is always a delicious safe bet (especially now that there are plenty of alternatives to suit just about any dietary need). And from there it's almost impossible to go wrong by tossing some vegetables and other good stuff like fresh herbs into the mix.

In general, pasta is a convenient and budget-friendly way to make a meal that is as nutritionally well-rounded as it is enjoyable to eat. “Pasta is such a lovely, easy way to work in a variety of different foods,” Rachael Hartley, R.D., certified intuitive eating counselor and owner of Rachael Hartley Nutrition, has previously told SELF. That variety of textures, flavors, and nutrients is what helps make a meal truly satisfying. The most filling meals usually include a balance of carbs, protein, fat, and fruit or veggies, Hartley explains—something that's pretty easy to do with vegetarian pasta ingredients like tomato sauce, greens, root veggies, cruciferous veggies, lentils, peas, beans, nuts, cheese, cream, yogurt, and eggs.

One concern sometimes surrounding vegetarian recipes is that no meat means not enough protein, but there are plenty of affordable ways to ensure a pasta dish meets your protein needs. Take chickpeas, which are packed with protein (and fiber) and make a yummy pasta addition in various forms—whether puréed into a rich, creamy sauce or crisped up in oil to use as a crunchy topping. (You can also just toss a can of beans into many recipes without messing anything up—or take the ultimate easy route and start pasta made from legumes.)

These 50 vegetarian pasta recipes are just a sampling of what you can do with plant-based ingredients and a pot of pasta. From seasonally focused dishes to dinners you can eat all year long, it'll be hard not to find something to get excited about.


Preheat the oven to 425 F / 220 C / Gas Mark 7. Line a rimmed baking sheet with foil. Spray the foil with nonstick cooking spray or brush lightly with oil.

Lightly sprinkle the fish fillets all over with salt and pepper. Keep in mind that if your Creole seasoning (or other seasoning blend) is quite salty already, you can skip or reduce the salt in this step. You can always salt at the end if needed.

Put the flour in a wide, shallow bowl. Combine the panko crumbs and parsley in another wide, shallow bowl. In a third bowl, whisk the eggs with the mayonnaise and Creole seasoning. You will have to whisk for a minute or two to ensure the mayonnaise doesn't leave clumps.

Dip a fillet in the flour, coating thoroughly.

Then dip the fillet in the egg mixture, turning to coat both sides.

Next, roll the fillet in the panko crumb mixture, pressing lightly to help crumbs adhere to the fish. Repeat with the remaining fillets.

Arrange the fish in the prepared baking pan. For pieces with a long, thin "tail," tuck the thin parts under the fillet. They should be uniform in thickness so they will cook evenly.

Bake the fish for about 18 to 22 minutes, or until it is cooked through and flakes easily with a fork. The baking time depends on thickness, so adjust for very thin or thick fillets.

Serve with lemon wedges, along with the seafood sauce of your choice. Enjoy.

  • To test a piece of fish for doneness, insert a fork into the center of the thickest fillet. Twist and lift. The fish from the center should flake easily and appear opaque.
  • To ensure that the fish does not stick to the pan, use a liberal amount of oil or cooking spray.
  • If your fish is frozen, the ideal way to thaw it is to leave it in the fridge overnight. However, you can also thaw it in cold water for a couple hours. The microwave is less than ideal way to thaw fish, because it comes up to temperature very quickly. If you do use this method, microwave the fish just long enough so it has some bend but is still frosty to the touch. It is not recommended to leave the fish out on the counter to thaw.
  • If you're using another type of fish with thicker fillets (catfish, for example) and are uncertain how long to bake them for, you can follow the 10-minute rule. You should measure each fillet or steak at its thickest point, and then bake it 10 minutes for every inch. So a fillet that's 1 1/2 inches at its thickest point would be baked at 450 F for 15 minutes. You should, however, make every effort to keep the fish pieces to a uniform thickness. Otherwise, some parts can be dry while others are undercooked.

Recipe Variation

  • If you want to get your vegetables in and ensure that the fish won't stick to the pan, you can place the fillets on a bed of vegetables. You want to make sure that they're quick-cooking veggies like onions, zucchini, asparagus, or chopped kale. Be sure to thinly slice the onions and zucchini (aim for no thicker than 1/8 inch slicing them on a mandoline could help). Layer them in a single, thin layer below the fish.
  • If you're looking for a buttery twist, substitute 1 1/2 cups of crushed Ritz crackers instead of the panko crumbs.

Which Is Healthier, Haddock or Cod?

Haddock and cod both belong to the same genetic family, and are similar in taste, texture, and nutritional profile. USDA data shows that haddock and cod both have similar amounts of calories, protein, and fat per serving. The EPA reports that haddock, cod, pollock, and catfish—which all work in this recipe—all have similar and acceptable amounts of mercury.

Is Haddock Healthier Than Salmon?

It depends how you define healthy. If you're looking to minimize fat intake, haddock is preferable to salmon. It has just 3.4 percent of the fat that farmed Atlantic salmon does, and about 7 percent of the fat that wild-caught Atlantic salmon does.

If you're on a keto diet or are prioritizing protein intake, salmon may be a better option. Both farmed and wild-caught Atlantic salmon have approximately 3 more grams of protein than haddock, per 3 ounce serving. When it comes to mercury, the EPA reports that both haddock, canned salmon, and fresh or frozen salmon all have comparable, acceptable amounts of mercury.

Do Fish Have Worms?

You may have seen news reports about worms being found in fish from the supermarket or at restaurants. According to the FDA, if fish are properly frozen and inspected, worms (also called parasites) should not be an issue. However, in the United States, health issues caused by seafood-related worms occur "with sufficient frequency" to recommend preventative measures.   The FDA recommends that fish should be frozen to a temperature of -4 F for 7 days as one way to minimize the possibility of parasites. Because home freezers don't typically go down to such a low temperature, this step must be taken at commercial facilities. However, it is possible to ensure seafood safety at home. Seafood Health Facts Website, a project by Cornell University and several other academic institutions, recommends cooking fish to at least 145 F for 15 seconds to minimize the risk of parasites. At this point the fish usually turns opaque, and flakes easily with a fork. However, if you want to be 100 percent certain of internal temperature, you can purchase an instant-read thermometer.



Comments:

  1. Kadmus

    Thank you very much for an explanation, now I know.

  2. Dosida

    I think you are making a mistake. I can prove it. Email me at PM, we'll talk.

  3. Delmont

    Found site with a topic that interests you.



Write a message