INGREDIENTS
1 lb. dried elbow pasta 1/2 cup unsalted butter 1/2 cup all purpose flour 1 1/2 cups whole milk 2 1/2 cups half and half 4 cups grated medium sharp cheddar cheese divided (measured after grating) 2 cups grated Gruyere cheese divided (measured after grating) 1/2 Tbsp. salt 1/2 tsp. black pepper 1/4 tsp. paprika INSTRUCTIONS Preheat oven to 325 degrees F and grease a 3 qt baking dish (9x13"). Set aside.
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1 tablespoon olive oil 4 garlic cloves, minced 2 cups solidified spinach ½ onion or 1 tablespoon onion powder 1 teaspoon dried oregano ¼ teaspoon dried thyme ¼ teaspoon pepper ½ teaspoon salt ½ teaspoon dried basil 2 (14.5 ounces) jars diced tomatoes, depleted 2 cups chicken stock 2 cups rotisserie chicken ½ cup without fat half and half* 3 tablespoons generally useful flour 16 ounce box penne pasta diced tomatoes, to embellish crisp basil, to decorate parmesan cheddar, to decorate Guidelines Spot the oil, garlic, spinach, and onion or onion powder in a 6-quart dutch broiler. Stew over medium warmth for 5 minutes. In the interim, fill a huge pot with salted water. Enable the water to bubble, at that point include the pasta. Include the oregano, thyme, pepper, salt, basil, diced tomatoes, and chicken stock to the dutch stove. Enable the blend to reach boiling point, at that point mix. Include the chicken and mix. In a little bowl, whisk together the half and half and flour together, ensuring there are no bunches. Mix the flour blend into the sauce, mixing ceaselessly well blend is joined. Enable the sauce to stew until the pasta is still somewhat firm, around 12 minutes. Channel the pasta, add the pasta to the sauce and mix. Trimming with diced tomatoes, new basil, and parmesan cheddar. Serves: 4
Ingredients 1 lb./500g chicken breast, cooked and diced into small chunks ½ red onion, diced finely ½ apple, diced into small chunks 10-15 grapes, quartered 2-3 tablespoons pomegranate seeds 2 tablespoons sliced almonds ½ cup/100g Greek yogurt 2 tablespoons lemon juice ½ teaspoon garlic powder salt and pepper Instructions Combine all of the ingredients in a large bowl and add salt and pepper to taste. Lancashire hotpot, fisherman’s pie, Jane Grigson’s shepherd’s pie: few foods comfort like an old-school potato dish. Luxuriate in these: Rory O’Connell’s roasties, Jeremy Lee’s proper chips and Simon Hopkinson’s sublime saffron mash. Brilliant winter warmers for January days. A little further afield we present Meera Sodha’s saag aloo, Giorgio Locatelli’s gnocchi and Fuchsia Dunlop’s potato slivers with chilli and Sichuan pepper. Potatoes have the ability to heal, I think, whether they’re the Quality Chop House’s signature confit or in Anja Dunk’s heartbreak soup. It uniquely nourishes us, the humble spud, never more than here in our 20 best potato recipes.
If you season the dish well, if you mash the potatoes especially for it, shepherd’s pie can be well worth eating. So familiar, so seemingly simple, and when good they put a smile on a face as big as can be. Don't get me wrong—I love a good caprese salad. This Tomato Caprese Salad and this Sun Gold Caprese Salad are proof that you can never go wrong with the classic Italian appetizer. But we like to think of the three core ingredients (tomatoes, fresh mozzarella, and basil) as a colorful opportunity to flex your creativity in the kitchen. From indulgent Caprese Mac and Cheese to the unexpected-but-delicious Caprese Ice Cream Sundaes, you're sure to find a new summer favorite in our collection of best caprese recipes.
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