Dinnar RECIPES

READY IN:  30mins SERVES:   6 UNITS:   US INGREDIENTS Nutrition 16 ounces elbow macaroni 1 ⁄ 4 cup butter 1 ⁄ 4 cup flour 1 ⁄ 2 teaspoon salt 1 dash black pepper 2 cups milk 2 cups shredded cheddar cheese or 8 ounces cheddar cheese DIRECTIONS Cook macaroni according to package directions. In medium saucepan, melt butter over medium heat; stir in flour, and cook for 3-5 minutes to form a roux; add salt and pepper; slowly add milk, stirring well after each addition. Cook and stir until bubbly. Stir in cheese a small amount at a time until fully melted. Drain macaroni; add to cheese sauce; stir to coat.

INGREDIENTS Nutrition 1 whole chicken, cut into 10 pieces (2 legs, 2 thighs, 2 wings, 4 breast) 4 cups water 3 teaspoons salt 1 cup buttermilk 2 eggs 1 tablespoon Season-All salt 1 cup flour 2 tablespoonscornmeal 2 teaspoons dried oregano 2 teaspoons Season-All salt vegetable oil orshortening (for frying) Shake to coat. Place on wire rack to rest. (I place wax paper under the rack to catch any flour that falls off.) Heat a shallow layer of oil or shortening to 360 F in a jumbo chicken skillet (cast iron is great for this job) or an electric skillet. Place the chicken in the pan, trying not to crowd the pieces. Cover for the first five minutes. Check the chicken. When golden brown, turn. Cover for the next five minutes. Remove cover and cook uncovered, turning occasionally, as needed for a total of an additional 20 minutes or until cooked through. Watch carefully, and don't allow it to get too dark....

READY IN: 50mins INGREDIENTS Nutrition 1 lb ground beef or 1 lbground turkey 1 ⁄ 2 medium yellow onion, chopped 1 (1 1/4 ounce) package taco seasoning 6 large flour tortillas 1 (16 ounce) can refried beans 2 -3 cups shredded taco cheese or 2 -3 cupscheddar cheese 1 (10 3/4 ounce) can cream of mushroom soup 4 ounces sour cream jarred hot sauce, if desired to spice it up   SEE 60 PHOTOS DIRECTIONS Brown ground meat/turkey & onion; drain. Add taco seasoning and stir in refried beans. Mix soup and sour cream in a separate bowl. Spread 1/2 sour cream mixture in the bottom of a casserole dish. Tear up 3 tortillas and spread over sour cream mixture. Put 1/2 the meat bean mixture over that. Add a layer of cheese. You could put some hot sauce on this now. Repeat the layers. Sprinkle cheese over the top and bake, uncovered, at 350°F for 20-30 minutes.

Prep: 10 min Cook:  10 min                                                                                                                              Ingredients 1 pound angel hair pasta 2 tablespoons olive oil 1 lemon, zested Kosher salt and freshly ground black pepper Parmesan, for garnish Directions Cook the angel hair according to the package instructions. When the pasta is nearly done, heat the olive oil in a large saute pan over medium heat and add the lemon zest, salt, and pepper and cook until fragrant, about 1 minute. Drain the pasta, reserving 1/4 cup cooking water, if needed. Remove the infused oil from the heat, add the pasta, ...

Prep: 10 min Cook: 20 min Ingredients 2 tablespoons extra-virgin olive oil 1 1/3 pounds chicken breast tenders, cut into 1-inch pieces Salt and pepper 1 1/2 tablespoons butter 4 cloves garlic, chopped 2 shallots, chopped 2 tablespoons all-purpose flour 1/2 cup white wine 1 lemon, juiced 1 cup chicken broth or stock 3 tablespoons capers, drained 1/2 cup flat-leaf parsley, chopped 1 pound penne rigate pasta, cooked to al dente Chopped or snipped chives, for garnish Directions Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots ...

Prep:   15 min Cook: 10 min Ingredients 4 (4-ounce) boneless, skinless chicken breast halves Salt and ground black pepper 1/3 cup all-purpose flour 1/2 teaspoon finely grated lemon zest 1/2 teaspoon paprika 1/2 teaspoon garlic powder 1 tablespoon olive oil 1/4 cup fresh lemon juice 1/2 cup dry white wine 1/2 cup reduced-sodium chicken broth 1 (14-ounce) can artichoke hearts, quartered 1/4 cup drained capers 1 cup quick-cooking brown rice 1/2 cup frozen lima beans Directions Place chicken in zip-top bags and pound with a meat mallet or rolling pin until 1/4-inch thick. Remove chicken from bag and season all over with salt and black pepper. In a shallow dish (or plastic bag), combine flour, lemon zest, paprika, and garlic powder. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour. Heat oil in a large skillet over medium-high heat. Add chicken and...

You don’t have to wait until summer to get your barbecue fix: this recipe brings together all those sweet and smoky flavors in a dish that you can make right now. Featuring juicy, pan-seared chicken breasts smothered in our special sauce, it’s proof that you don’t need a grill (or patio weather). And in case you’re really missing that backyard blowout fare, we’ve also added on a creamy mac ‘n’ cheese and an easy-breezy salad. Preparation Time  30 minutes Cooking difficulte  Level 1 Ingredients 2 unit Scallions 1 unit Lemon 24 ounce Chicken Breasts 2 ounce Cream Cheese ( Contains Milk ) 4 ounce Spring Mix Lettuce 1 unit Cucumber 6 ounce Gemelli Pasta ( Contains Wheat ) 1 cup Cheddar Cheese ( Contains Milk ) 4 tablespoon Barbecue Sauce Instructions Wash and dry all produce. Bring a medium pot of salted water to a boil. Thinly slice scallions, keeping greens and whites separate. Slice cu...