My Favorite Italian Pasta
#shorts #pasta #cheese
AGLIO E OLIO
8oz pasta
4tbs olive oil
2tbs butter
1.5tsp red chile flakes
2tbs garlic (sliced)
3tbs parsley (chopped)
Salt + Lemon Juice
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What's For Dinner? | Sour Cream Noodle Bake Recipe | Day 7
Today I'm making an easy Pioneer Woman recipe called Sour Cream Noodle Bake. This casserole is made in layers, a lot like lasagna, and is super easy to make. If you try it, let me know how you like it.
Thanks so much for watching!
-Sharon
Creamy Ham and Potato Soup | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
▢1 tablespoon oil
▢2 large carrots (peeled and chopped)
▢1 medium onion (diced)
▢2 ribs celery (chopped)
▢1 teaspoon salt
▢1 teaspoon minced garlic
▢1 teaspoon dried parsley
▢½ teaspoon dried thyme
▢¼ teaspoon black pepper
▢4 cups low sodium chicken broth
▢2 pounds russet or gold potatoes (peeled and chopped, 900 grams)
▢2 cups cooked ham (chopped or shredded)
▢1 ham bone
▢¼ cup melted butter
▢3 tablespoons all purpose flour
▢1 ½ cups milk (any kind)
▢1 cup shredded cheddar cheese
▢shredded cheese and green onions for topping as desired
Instructions
In a large soup pot, heat oil over medium high heat. Add carrots, onion, and celery, saute until onions are softened, about 4-5 minutes.
Add salt, garlic, parsley, thyme and pepper and cook 1 minute.
Add chicken broth, ham, ham bone, and potatoes to the pot. Scrape the bottom with a wooden spoon to remove any browned bits from the bottom.
Bring to a simmer over medium high heat, then reduce heat to medium low, cover, and cook until potatoes are tender, about 10 minutes.
Thicken the milk:
Meanwhile, place melted butter in a medium bowl or large glass measuring cup (leave yourself some room at the top as the mixture will bubble up and thicken considerably). Whisk in flour.
Whisk in milk, using a spatula to get the flour from the sides of the cup as necessary.
Microwave in 45-60 second intervals (Start with 60, then reduce as the milk gets thicker and closer to being done), whisking well each time, until milk has thickened considerably. Stand at the microwave and keep an eye on it as the mixture will bubble up.
Finish the soup:
When the potatoes are cooked, remove the ham bone and pull any meat from it to stir back in.
Stir in the thickened milk and cheddar cheese. Top with additional shredded cheese and green onions as desired.
Classic Nostalgic Comfort Food - Pioneer Woman’s Sour Cream Noodle Bake #12tomatoes
When I saw this recipe I knew I had to make it for two reasons. One — it’s incredibly similar to a casserole my mom always made that I LOVE called Martha’s Company Casserole. And two — the Pioneer Woman is pretty much synonymous with comfort food so her casseroles are comfort food you can trust.
I was right on both fronts. This casserole is delicious classic comfort food and to me, at least, it tastes incredibly nostalgic, just like the simple pasta bake my mom has made for me a hundred times over.
INGREDIENTS
1 lb lean ground beef
1 (15 oz) can tomato sauce
8 oz uncooked egg noodles
1/2 cup sour cream
1 1/2 cup small curd cottage cheese
1/3 cup green onions, sliced
1 cup sharp cheddar cheese, grated
Kosher salt and freshly ground black pepper, to taste
Get the full recipe here -
#thepioneerwoman
#noodles
#12tomatoes
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Ham and sour cream pasta so so delicious please try it
Layered Ham & Cheese Potato Bake
Here is what you'll need!
Potato Lasagna
Serves 4-5
INGREDIENTS
5 potatoes, peeled
2 teaspoons salt
1 teaspoon pepper
8-10 slices ham
7-8 slices mozzarella cheese
5 slices bacon, cooked and crumbled
¼ cup parsley, chopped
2 cups shredded mozzarella cheese
1 cup heavy cream
2 eggs
PREPARATION
Preheat oven to 350°F / 180°C.
Slice the peeled potatoes into ½ centimeter slices.
Season the potatoes with salt and pepper, tossing them to make sure they’re coated evenly.
Press a layer of potatoes evenly into the bottom of a greased, square baking pan.
Place half of the ham slices evenly on top of the potatoes, followed by half of the sliced cheese.
Follow with another layer of potatoes, then the remaining ham and sliced cheese.
Sprinkle the bacon and parsley evenly on top of the sliced cheese, and place one final layer of potatoes on top.
Sprinkle the shredded cheese on top of the potatoes, then press it into an even layer.
In a small bowl, mix the heavy cream and eggs. Pour on top of the shredded cheese.
Bake for about 40 minutes, until the cheese is a deep golden brown.
Cool slightly, slice, then serve!
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