Pepperoni Pizza Lasagna Rolls

Pepperoni Pizza Lasagna Rolls

Pepperoni Pizza Lasagna Rolls

Ingredients:

For the Sauce:

  • 1 tablespoon unsalted butter
  • 1 teaspoon extra virgin olive oil
  • 2 garlic cloves, minced
  • 1/2 of a medium yellow onion, diced small
  • 28 ounce can HUNTS’s 100% Natural Diced Tomatoes
  • 3 ounces tomato paste
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon sugar
  • pinch of red pepper flakes
  • salt and pepper to taste

For the Lasagna Rolls

  • 10 traditional lasagna noodles, cooked, drained and rinsed with cold water
  • 2 cups of the pizza sauce you prepared
  • 1 egg, lightly beaten
  • 1 and 1/4 cup part-skim ricotta cheese
  • 1 and 1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
  • 3/4 cup KRAFT Grated Parmesan Cheese, divided
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon pepper
  • 3 ounces sliced pepperoni (50-60 slices)

Click here to see full recipe: rachelcooks.com

Buffalo Chicken Macaroni and Cheese

Buffalo Chicken Macaroni and Cheese

Buffalo Chicken Macaroni and Cheese

Ingredients:

  • 7 Tablespoons unsalted butter, plus more for the dish
  • Kosher salt
  • 1 pound elbow macaroni
  • 1 small onion, finely chopped
  • 2 stalks celery, finely chopped
  • 3 cups shredded rotisserie chicken
  • 2 cloves garlic, minced
  • 3/4 cup Frank’s Buffalo Wing Sauce, divided
  • 2 Tablespoons all-purpose flour
  • 2 teaspoons dry mustard
  • 2-1/2 cups half-and-half
  • 1 pound extra sharp cheddar cheese, shredded
  • 8 ounces pepper jack cheese, shredded
  • 2/3 cup sour cream
  • 1 cup panko (Japanese breadcrumbs)
  • 1/2 cup crumbled blue cheese
  • 2 Tablespoons chopped fresh parsley

See full directions on : noblepig.com

Chilled Spicy Sesame Noodles with Shrimp

Chilled Spicy Sesame Noodles with Shrimp

Chilled Spicy Sesame Noodles with Shrimp

Ingredients
For the Noodles:

  • 1 lb. thin noodles, cooked and rinsed (I used angel hair pasta)
  • 1 tablespoon vegetable oil
  • 3 cloves garlic, minced
  • 3 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons granulated sugar
  • 1 tablespoon hot chili paste
  • 1 teaspoon mirin (optional)
  • ¾ teaspoon kosher salt
  • 10 scallions, thinly sliced
  • 3-4 carrots, grated
  • squeeze of lemon

For the Shrimp:

  • 1 lb. shrimp, cleaned, patted dry, and deveined (see note)
  • 2-3 tablespoons vegetable oil
  • 1 shallot, minced
  • 1 tablespoon hot chili paste
  • 1 tablespoon Sriracha
  • 1 teaspoon sesame oil
  • 1 teaspoon granulated sugar
  • ⅛ teaspoon fresh or ground ginger
  • pinch salt and pepper
  • ¼ teaspoon sesame seeds, for garnish

See full instructions on : crepesofwrath.net

Spinach & Artichoke Mac & Cheese Recipe

Spinach & Artichoke Mac 'N' Cheese

Spinach & Artichoke Mac & Cheese Recipe

Ingredients:
Salt
1 lb Semolina or Whole-Wheat Penne Pasta
2 TBSP EVOO
3 TBSP Butter
1 Medium Onion
3 Garlic Cloves, finely chopped or grated
3 TBSP All-Purpose Flour
1/2 Cup Dry White Wine
2 Cups Whole Milk
1/4 Tsp Freshly Grated Nutmeg
1 (10 oz) Box Frozen Chopped Artichokes, defrosted and drained
1 (10 oz) Box Frozen Chopped Spinach, defrosted and wrung dry
Black Pepper
1 1/2 Cups Shredded Italian Fontina Cheese
1 1/2 Cups Grated Parmigiano-Reggiano Cheese
Directions:
Full recipe here

Cheesecake Factory Copycat Pasta Da Vinci Recipe

 

Cheesecake Factory Copycat Pasta Da Vinci Recipe

Cheesecake Factory Copycat Pasta Da Vinci Recipe

Ingredients:

1 (16oz) box penne pasta
2 tablespoons olive oil
3 large boneless skinless chicken breasts, diced
1 large red onion, finely chopped
2 large Portabella Mushrooms (or shiitake)
6 cloves garlic, grated
1 cup Madeira wine
1 cup heavy cream
1/2 cup sour cream
2 tablespoon butter

Directions:

I could not find Shiitake mushrooms, so I got Portabella’s and thought they went well with the dish. Chop the onion, grate the garlic, dice the mushrooms, and cube the chicken. My husband requested that I do larger chunks of chicken next time (like the original dish). Also start a large pot of salted water to boil, cook the penne to al dente, drain and set aside.
I found a few different Madeira wines. Some were like a white wine, while others are reddish pink. Go with the darkest color you can find, not white for the best taste in this dish. Here is a picture of the one I bought. This was a $15 bottle of wine.
I cooked the chicken, onions, mushrooms and garlic all together in a large skillet with the oil. Next time (at my husband’s request) I will cook the chicken separately and caramelize the onions and mushrooms with the garlic for much longer to really work up the flavor. This is the trick to getting it more like the original dish.
Cook until chicken is no longer pink. Remove from pan and set aside.
For the sauce, pour the wine in the pan that previously had the vegetables in it. Bring to a boil and simmer the wine until it has reduced, for about 8-10 minutes.
Add the heavy cream and sour cream to the wine, combine well and simmer an additional 1-2 minutes. Stir in the butter (Sorry I forgot to take a picture of the sauce at this point). Add everything to the pasta and toss well to coat all the pasta with the sauce. According to the “all knowing” husband, the sauce was perfect! Just like the real deal. Enjoy!

makes about 6-8 delicious servings!

 

Chicken Cordon Bleu

Chicken Cordon Bleu

Ingredients

  • 1 lb chicken cutlets (I had 5)
  • 1/4 cup flour
  • 1 egg, whisked
  • 1 cup panko breadcrumbs
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/4 tsp dried thyme
  • 1/4 tsp salt
  • salt and pepper
  • about 2 tbsp olive oil, for drizzling
  • 1/3 lb thinly sliced black forest ham
  • 1/3 lb thinly sliced Swiss or Gruyere cheese (or you can do grated cheese instead)

Directions
See full recipe on : fifteenspatulas.com