Easy Cremini Mushroom Pasta
Skip the tomato sauce and whip up this creamy pasta dish with fresh cremini mushrooms in just over 30 minutes.
Large pot of lightly salted water should be brought to a boil.
It takes about 11 minutes to cook linguine at a boil until it is soft to the bite.
Drain, saving about 1 cup of the pasta water to thin the sauce if needed later.
Instant Pot Baked Beans
This Instant Pot baked beans recipe is an old family favorite transformed into a much quicker Instant Pot recipe without needing to soak the beans.
Combine water and beans in a multi-functional pressure cooker (such as an Instant Pot).
Close and lock the lid.
Select high pressure according to manufacturer’s instructions; set the timer for 15 minutes.
Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer’s instructions about 20 minutes; quick-release remaining pressure according to manufacturer’s directions.
Unlock and remove the lid.
Drain and rinse beans with cold water and set aside.
Rinse and wipe out the Instant Pot insert and place back into the pressure cooker.
BBQ Spice Rub
For all of your grilling, smoking, and broiling needs, turn to this go-to barbecue rub. You can prepare it quickly with ingredients found in your pantry and spice rack.
Date-Marshmallow Waldorf Salad
This recipe was passed down to me by my grandmother. A light, fluffy marshmallow cream is used to dress the apples, celery, dates, and walnuts. It’s excellent, and kids seem to adore it.
Place the apples in a medium serving bowl and sprinkle with sugar lemon juice and salt.
Stir in the celery dates and walnuts.
In a separate bowl whip the cream with an electric mixer until it can hold a peak.
Mix in mayonnaise and gently fold into the apple mixture along with the marshmallows.
Refrigerate for at least 1 hour before serving.
Thai-style Cucumber Salad
This flavorful side dish features quick marinating of crisp cucumber in tamarind juice, ginger, fish sauce, sesame oil, and red pepper flakes.
In a large bowl, combine the ginger, cilantro, peanuts, rice vinegar, brown sugar, fish sauce, red pepper flakes, and tamarind juice.
Add the cucumber and stir.
10 minutes before serving, cover and place in the refrigerator.
Chestnuts add their distinctive flavor to this simple bread stuffing.
Make slits in the chestnuts’ surface with a sharp knife.
Bring to a boil some chestnuts in a medium saucepan with just enough water to cover them.
25 minutes of cooking or until tender.
Drain and chop the peel.
Set oven to 350 degrees Fahrenheit (175 degrees C).
In a medium saucepan set over medium heat, melt the margarine.
Cook for 3 minutes or until onions are soft after stirring in the chestnuts, onions, salt, pepper, and poultry seasoning.
Mix with the cubed bread before transferring to a medium baking dish.
Mix the milk and eggs in a small bowl, then pour the mixture over the cubed bread.
Bake for 30 to 45 minutes, or until the top is crisp and lightly browned, in a preheated oven.
Honey Dijon Brussels Sprouts
Tender Brussels sprouts are tossed in a buttery honey Dijon sauce. This recipe can easily be doubled, or even tripled, to serve a crowd.
Place Brussels sprouts into a saucepan filled with lightly salted water.
Boil over medium high heat until Brussels sprouts are just tender 8 to 10 minutes; drain.
Mix butter honey Dijon mustard dill weed and onion powder in a large bowl.
Toss Brussels sprouts in mustard mixture to coat.
Sous Vide Crispy Carnitas
A sous vide, or water bath, delivers juicy carnitas (Mexican-style pulled pork), which are broiled till crispy and served over Spanish rice.
In a small bowl, stir together 2 tablespoons salt, brown sugar, paprika, onion powder, garlic powder, oregano, and black pepper.
Put the chopped pork in a big bowl.
Press the spice mixture into the pork, rubbing it in evenly.
Include the bay leaves, onion, garlic, and cinnamon stick.
Juiced orange pieces should also be added to the bowl of pork after it has been squeezed with orange juice.
Put the pork mixture in a vacuum sealer bag that is safe for sous vide.
With a sous vide cooker, seal the bag and submerge it in a heat-resistant water container.
Ping pong balls should be placed on top of the food at 165 degrees F (74 degrees C) in temperature.
Cook for 12 to 24 hours, occasionally adding more water as it evaporates.
Very Personal Bolognese Sauce
This bolognese sauce’s distinctive tangy, spicy flavor comes from Worcestershire sauce and harissa, and the mascarpone adds an incredibly creamy finish. Serve with Parmesan cheese sprinkled over your preferred pasta.
Over medium-high heat, crumble the ground beef into a sizable skillet.
Add onion and cook, breaking up large chunks with a spoon, until no longer pink.
Drain away any extra grease.
Worcestershire sauce, harissa, and tomato paste should all be combined well.
Add the tomato sauce and garlic, then simmer for 15 minutes on low heat.
Mascarpone cheese is added, and the cooking time is increased by 15 minutes.
When done, turn off the heat and add dried basil.
Overnight Oat Ice Pops
These overnight oat ice pops can be made with any fruit juice and fruit to your liking and is a fun summer treat for grownups and kids alike.
Each ice pop mold should contain 1/2 cup fruit juice, which should be frozen for at least two hours or until mostly solid enough to allow for the addition of the top layer.
Pour the oats and vanilla ice cream mixture over the frozen fruit juice layer.
Place the fruit pieces in.
Popsicle sticks should be added to the mold and frozen for around five hours.