Baked ZITI Recipe - Easy PASTA CASSEROLE
Baked Ziti is an easy, saucy, and cheesy pasta casserole. It has all of the great flavors of lasagna but is much easier to make as a pasta bake with ziti or penne noodles.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
BAKED ZITI INGREDIENTS:
►1 lb ziti (or penne pasta)
►1 lb ground beef (85% lean)
►1 onion, chopped
►2 garlic cloves, minced
►1 tsp salt
►1/2 tsp black pepper
►5 cups marinara sauce
►15 oz fresh ricotta,
►10 fresh basil leaves
►12 oz mozzarella cheese, shredded
►1 cup grated parmesan cheese
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:31 How to cook pasta
1:06 Prepping onion and garlic
1:48 Grating cheese
2:17 Cooking beef and onions
2:51 Adding garlic and seasonings
3:06 Adding marinara sauce
3:32 Draining the pasta
3:57 How to assemble Ziti casserole
4:27 How to cut basil leaves
5:44 How to layer ziti casserole
7:04 Ziti casserole baking instructions
7:52 Taste test
8:43 Describing ziti pasta flavors and texture
9:14 Make-ahead suggestions
9:40 More comfort food ideas
9:54 Bloopers and behind the scenes
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Potatoes and eggs. Incredible! I have never eaten such a delicious dinner.
Today I am preparing a new recipe for a delicious dinner. A delicious dinner of potatoes, eggs and salad is easy to make with readily available and cheap ingredients. Potato is the most affordable product available to everyone. A light salad will complement a delicious dinner of potatoes and eggs. When there is little time to cook, a great idea is how to cook something quickly and tasty. Everyone should prepare a delicious dinner of potatoes and eggs.
Recipe and preparation:
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1 kilogram of potatoes.
Let's cook a delicious dinner of potatoes and eggs together.
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vegetable oil.
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add salt and black pepper to taste.
fry potatoes until half cooked.
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6 eggs.
add salt and black pepper to taste.
0.5 teaspoon dried garlic
1/3 teaspoon turmeric.
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cover with foil.
bake in the oven at 180 C for 30 minutes.
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150 grams of canned corn.
2 tablespoons of mayonnaise.
100 grams of cheese.
bake until cheese is melted.
chop the green onion.
dill.
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The Pioneer Woman Makes Green Bean Casserole | The Pioneer Woman | Food Network
What's Thanksgiving without a comfy, creamy green bean casserole?
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Green Bean Casserole
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr
Prep: 15 min
Cook: 45 min
Yield: 8 servings
Ingredients
2 pounds fresh green beans, ends cut off
Salt
4 slices bacon, cut into 1/4-inch pieces
3 cloves garlic, minced
1 red bell pepper, diced
1/2 whole large onion, chopped
4 tablespoons (1/2 stick) butter
4 tablespoons all-purpose flour
2 1/2 cups whole milk, plus extra for thinning if needed
1/2 cup half-and-half
Freshly ground black pepper
1/8 teaspoon cayenne pepper
1 cup grated sharp Cheddar
1 cup panko breadcrumbs
Directions
Preheat the oven to 350 degrees F.
Cut the green beans in half if you like the pieces to be a little smaller. Blanch the green beans: drop them into lightly salted boiling water and allow the green beans to cook for 3 to 4 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge into a bowl of ice cold water to stop the cooking process. Drain the beans once they're cool and set aside.
Add the bacon pieces to a skillet over medium heat. Cook the bacon for 2 minutes, and then add the peppers, garlic and onions, and continue cooking until the bacon is done (but not crisp) and the onions are golden brown, 3 to 5 minutes. Remove from the heat and set aside.
In a separate saucepan, melt the butter over medium heat. Sprinkle the flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or 2, and then pour in the milk and half-and-half. Continue cooking, whisking constantly, while the sauce thickens, about 2 minutes. Add 1 1/2 teaspoons salt, some black pepper and the cayenne, and then add the grated cheese. Stir while the cheese melts. Turn off the heat.
Add the bacon/onion mixture and stir to combine. Add the green beans and stir gently to combine. Pour into a baking dish and top with the panko. Bake until the sauce is bubbly and the panko is golden, about 30 minutes.
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The Pioneer Woman Makes Green Bean Casserole | The Pioneer Woman | Food Network
EGG AND VEGGIE CASSEROLE RECIPE | BREAKFAST | BRUNCH
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An egg and veggie casserole that is dairy free and gluten free and totally satifying breakfast to start off the new year!
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Homemade Green Bean Casserole Recipe | Camp Chef
Creamy, comforting green bean casserole made completely from scratch! Made with homemade cream and mushroom soup and topped with crispy fried onions. It's the perfect classic side dish for the holidays or any meal.
Grab the full recipe here:
INGREDIENTS:
For the Green Beans:
2 lbs fresh green beans, washed and trimmed
1 Tablespoon salt
For the Mushroom Sauce:
8 Tablespoons butter, divided
1/2 yellow onion, diced
8 oz mushrooms, sliced
1/3 cup all purpose flour
1/4 cup soy sauce
1 Tablespoon Frank's Hot Sauce
1 Tablespoon Worchestershire sauce
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper
2 cloves of garlic, minced
2 cups heavy cream
1/2 cup sour cream
2 Tablespoon fresh parsley, chopped
2 Tablespoons fresh thyme
1/2 cup sharp cheddar cheese, shredded
1/2 cup pepperjack cheese, shredded
For the Fried Onions:
1 1/2 pounds of onions, sliced into paper-thin rings
2 cups buttermilk
2 cups all purpose flour
2 Tablespoons Creole seasoning
Peanut of canola oil for frying
PREPERATION:
For the Green Beans:
Bring a gallon of water and 1 Tablespoon of salt to a boil in a large saucepan. Add the beans and blanch for 5 minutes. Drain and immediately place into a large bowl filled with ice water to stop the cooking process. Drain again and set aside.
For the Fried Onions:
Heat oil in a dutch oven or cast iron fry set to 350 degrees F. Mix the flour and creole seasoning together in a shallow bowl. Add the onions to the buttermilk and let stand 10 minutes. Drain and then dredge onions in the flour mixture. Fry onions in small batches, until golden brown and crisp. Drain on paper towel lined plate. Set aside. Preheat pellet grill to 350 degrees F.
For the Mushroom Sauce:
Add 2 Tablespoons of butter to the skillet. Add onions, mushrooms and garlic. Stir to incorporate. Cook until onions are transparent and mushrooms are softened. About 10 minutes. Remove mixture from skillet and set aside. Add 4 Tablespoons of butter to skillet. When the butter has melted, add flour over the butter and whisk together. Draw as much butter and juices of the vegetables as you can into the flour. Cook until mixture is slightly browned. Add soy sauce, Frank's Red Hot Sauce, Worchestershire sauce, salt and pepper. Whisk and cook for about 1 minute. Then slowly add the heavy cream while you whisk and scrape the bottom of the pan (If sauce gets too thick, you can add a little milk or more cream). Once the mixture is smoothed out, add onions and mushrooms back to the mixture. Cook until thickened, about 10 minutes. Then stir in sour cream, parsley and thyme. Add 1/2 cup cheddar cheese and 1/2 cup pepperjack cheese. Stir until cheese has melted. In a square Dutch oven or casserole dish, add green beans and top with mushroom sauce. Stir, combining the beans and the sauce. Top with fried onions. Bake in pellet grill for 30-40 minutes until beans are tender and sauce is bubbling.
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