Recipes Cookbook - Creamy Tortellini with Spinach & Tomatoes

CREAMY TORTELLINI WITH SPINACH & TOMATOES #CREAMY #TORTELLINI #SPINACH #TOMATOES #delicious #food #recipes #steak #Quick_and_easy_dinner_recipes #Tortellini_recipes #Pasta_dishes #Creamy_beef_and_shells #Food_recipes_for_dinner #Ground_turkey_recipes

Ingredients

• 1 lb cheese tortellini
• 1 tbsp minced garlic
• 1 cup chopped fresh spinach
• 1 14.5 ounce can petite diced tomatoes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 teaspoons dried basil
• 1 teaspoon onion flakes
• 2 tablespoons all-purpose flour
• 1 1/2 cups half-and-half
• 1/4 cup grated Parmesan cheese

Instructions

1. Begin by boiling your tortellini noodles until they are al dente (aka ready). Follow the directions on the package for boiling time.
2. While the tortellini is boiling, roughly chop the spinach.
3. Heat a large skillet using medium heat and put the two minced garlic into it. Saute it briefly until fragrant, about thirty seconds or so.
4. Add into the skillet the petite diced tomatoes (undrained), spinach, salt, pepper, dried basil, and onion flakes.
5. Cook and stir over medium high heat until the mixture begins to bubble.
6. In another bowl, combine the flour and half-and-half. Whisk until fairly smooth.
7. Add the creamy mixture into the the skillet along with the Parmesan cheese.
8. Heat through and reduce the heat to medium low and continue to stir and cook until it thickens, about 5 minutes.
9. Add the drained tortellini and mix together gently.
10. Serve and enjoy!

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Baked Fries with Garlic Sauce

Baked Fries with Garlic Sauce |#Parmesanfrenchfries #Frenchfryrecipe #Slicedpotatoesintheoven #Garlicfrenchfries #Saltandvinegarpotatoes #Garlicfriesbaked #Mediterraneanpotatoes #Greekfood #Ediblecookiedough #Eatiblecookiedough #Greeklemonpotatoes #Greekpotatoesrecipe

Ingredients

• For the Fries:
• 2 large russet potatoes cut into thin wedges or fat match sticks
• 2 to 3 tsp starch like arrowroot or flour
• 1 tbsp oil
• salt pepper to taste
• 1/2 tsp (0.5 tsp) garlic powder
• 1/2 tsp (0.5 tsp) or more dried oregano or use fresh
Garlic Tahini Hummus Sauce
• 2 tsp oil
• 5 cloves of garlic minced/finely chopped
• 3 Tbsp hummus or use cooked chickpeas + lemon juice
• 3 Tbsp tahini
• 2 to 3 tsp lemon juice
• 1/2 tsp (0.5 tsp) garlic powder
• salt to taste 1/4 to 1/2 tsp
• 1/2 tsp (0.5 tsp) dried oregano
• 1/4 tsp (0.25 tsp) or more dried dill or parsley
• 2 to 3 Tbsp water as needed to thin
• 1 tbsp chopped fresh parsley or oregano for garnish

Instructions

1. Bake the fries: Preheat the oven to 425 degrees F / 220ºc. Chop the potatoes. Press a paper towel on the potatoes to absorb excess moisture if needed.
2. In a large bowl, add the chopped potatoes and toss in flour/starch. Then add oil and mix in. Sprinkle will salt, pepper, garlic, oregano and mix in.
3. Spread the potatoes on parchment lined baking sheet with atleast a 1/4 inch between them. *Parchment papers have oven safe temperature mentioned on them. Do not use parchment with temp rating lower than 425. Bake on a greased baking sheet instead.
4. Bake for 15 minutes. Turn the sheet around and bake for another 5 to 10 minutes or until golden/golden brown on most edges. do not over bake to too much brown as the potatoes get bitter when burnt. .
5. Meanwhile make the garlic tahini hummus sauce: In a small skillet heat oil over medium-low heat. Add chopped garlic and cook until translucent. Stir occasionally.
6. Blend the rest of the sauce ingredients and half of the cooked garlic until smooth. Taste and adjust salt, tang (lemon juice) and garlic.
7. To serve: Place a double layer of freshly baked fries in a serving container. Dress generously with garlic sauce. Sprinkle cooked garlic over the sauce. Garnish with chopped fresh oregano or parsley. Serve!

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Deviled Strawberries (Made with a Cheesecake Filling)

Deviled Strawberries (Made with a Cheesecake Filling) | #Frozensmores #Fruitsalad #Dessertrecipesvideos #Breakfastideas #Sidedishes #Smoresdessert #Poundcakecupcakes #Minidesserts #Donutsrecipe #Fooddeserts #Dessertrecipes #Bavariancreamrecipe

Ingredients

• 18-24 large strawberries
• 1 (8 ounce) package of cream cheese (softened)
• 1 cup heavy whipping cream
• 1/3 cup sour cream
• 2/3 cup white granulated sugar
• 1/2 cup graham cracker crumbs
• 1 tsp vanilla extract
• 1 tbsp fresh lemon juice (optional)

Instructions

1. Prep the strawberries by cutting off the stems and slicing them in half. Next, cut a small sliver off of the back of each strawberry half so that they sit up straight. Then use a small melon baller to carefully hollow out the middle (you don't need to take out much, just make a small enough indent so that the cream cheese filling doesn't slide off). *Pictorial Above *
2. Place the softened cream cheese, sour cream, sugar, vanilla extract and lemon juice in a medium sized mixing bowl (DO NOT add the heavy whipping cream). Beat with an electric mixer until smooth.
3. In a different medium sized mixing bowl, beat the whipping cream until stiff peaks form (about 5 minutes).
4. Fold the whipped cream into the cream cheese mixture until well incorporated.
5. Fill a piping bag with the cream cheese mixture (I used a star tip), and pipe it onto each sliced strawberry.
6. Finish with a sprinkle of graham cracker crumbs.
7. Serve and enjoy!

recipe adapted  >>>>>  here

Recipes Cookbook - Stir Fry Zucchini Noodles

Stir Fry Zucchini Noodles | #Howtocookzoodles #Spiralzucchinirecipes #Zoodlerecipes #Howtocookzucchininoodlesspaghetti #Stirfryzucchininoodles #Howtocookzucchininoodlesforspaghetti #Spiralizerrecipes #Stirfryzucchininoodles #Zoodlerecipes #Healthyrecipes #Veggienoodles #Cookingrecipes

Ingredients

• 2 tablespoons vegetable oil
• 2 yellow onions , spiralized
• 4 small zucchini , spiralized, patted dry with paper towel
• 1 tablespoon low sodium soy sauce
• 2 tablespoons low sodium teriyaki sauce
• 1 tablespoon sesame seeds

Instructions

1. Heat oil in a wok over medium heat.
2. Add onions and cook for 4 to 5 minutes, or until translucent and tender.
3. Stir in zucchini and continue to cook for 2 minutes.
4. Add soy sauce, teriyaki sauce and sesame seeds; mix and continue to cook for 5 minutes, or until zucchini is tender.
5. Remove from heat.
6. Serve.

Recipe Source : here

Recipes Cookbook - Chocolate Lasagna

Chocolate Lasagna | #Chocolate #Lasagna #Easydesserts #Sweetrecipes #Deliciousdesserts #Nobakedesserts #Cookingrecipes #Yummysweets #Deliciousdesserts #Cookingrecipes #Yummysweets #Cakerecipes #Sweetrecipes #Eatdessert

Ingredients

• 36 Oreo cookies (regular, not double stuffed)
• 6 tablespoons butter, melted
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 3 1/4 cups cold milk, plus 2 tablespoons, divided
• 12 oz tub Cool Whip, divided
• 2 – 3.9 oz packages chocolate instant pudding mix
• 1/2 cup mini chocolate chips

Instructions

1. In a large food processor, crush Oreo cookies into fine crumbs. Make sure there are no large chunks left.
2. In a medium bowl, mix melted butter into cookie crumbs using a fork. When the butter is thoroughly mixed in, transfer it to a 9 x 13 inch baking dish. Using a spatula, press the crumbs down into the bottom of the baking dish as evenly as possible. Put baking dish in refrigerator while you work on the next step.
3. In a medium bowl, mix the cream cheese with an electric beater until fluffy. Add the 2 tablespoons of cold milk and sugar and mix well. With large spoon or spatula, mix in 1 1/4 cups of the Cool Whip until combined. Spread cream cheese mixture over cookie crust. Return baking dish to refrigerator and let chill for 10 minutes.
4. In a large bowl, mix together chocolate instant pudding and 3 1/4 cups cold milk with electric beater or whisk until the pudding starts to thicken. Spread the pudding over the cream cheese layer. Return baking dish to refrigerator and let chill for 10 more minutes.
5. Have a seat on your couch and dream of how delicious this heavenly dessert is going to be. Start to drool. Spread remaining Cool Whip over the pudding layer and sprinkle mini chocolate chips over the top. (Feel free to use more than 1/2 cup of the chocolate chips if you want more!)
6. Chill in fridge for 4 hours or freezer for 1 hour.

recipe adapted >>>>>  here

Recipes Cookbook - 30 Minute Mozzarella Chicken in Homemade Tomato Sauce

30 Minute Mozzarella Chicken in Homemade Tomato Sauce | #Chickenbaconranchpasta #Chipotlechickensaladsandwich #Cookingrecipes #Chickendishes #Yummydinners #Chickendinner #Nocookmeals #Stuffedpeppers #Goodfood #Ethnicrecipes #Homemadetomatosauce #Ketochicken

Ingredients

• 4 small chicken breasts
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• ½ cup chopped onions
• 1 (14 ounce) can crushed tomatoes
• ½ teaspoon EACH Italian seasoning AND red pepper flakes (see notes)
• ¼ teaspoon dried basil
• 1 tablespoon sun-dried tomato pesto (homemade or store-bought) (see notes)
• salt and pepper + ¼ cup water
• 4 slices mozzarella cheese (or 1 cup shredded)
TO SERVE:
• chopped parsley or basil + pasta or crusty bread

Instructions

1. CHICKEN: Sprinkle the chicken with a pinch of salt and pepper on both sides. Heat a large nonstick skillet over medium high heat with the olive oil. Add the chicken to the skillet and cook for about 3-5 minutes per side or until the chicken is completely cooked through, remove to a plate. If you are planning on serving this with pasta, get the water going and cook the pasta according to package directions.
2. TOMATO SAUCE: Preheat the oven on the broiler setting. Add the onions to the oil remaining in the pan. If there isn’t any, add in about ½ teaspoon and sauté the onion for 2-3 minutes until the soften, add the garlic and let cook for 30 seconds. Add the crushed tomatoes, Italian seasoning, red pepper flakes, dried basil, and pesto and stir to combine. When the sauce reaches a simmer, add a ¼ cup of water, lower the heat, cover and allow to simmer for 10-12 minutes or until the sauce thickens a bit. Season with salt and pepper to taste.
3. ASSEMBLE: Nestle the chicken breasts into the sauce and using a spoon, cover the chicken with sauce. Top each breast with a slice of cheese. Place under the broiler for 1-2 minutes or until the cheese gets nice and bubbly and just melts. Top with chopped parsley or basil ribbons. Serve with pasta or crusty bread and a salad.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Heaven on Earth Cake

Heaven on Earth Cake |#Heavenonearthcakerecipe #Coconutpokecakes #Nobakedesserts #Jellocake #Dessertrecipes #Strawberrypokecakerecipecondensedmilk #Bananacreampieeasy #Almondpasterecipes #Appletartrecipe #Desertvideos #Bananacreampierecipeeasy #Iceboxcakerecipes

Ingredients

• 1 box Angel food cake or 1 prepared Angel Food Cake
• 1 package (3.4 ounces) instant vanilla pudding
• 1 1/2 cups milk
• 1 cup sour cream
• 1 can (21 ounces) cherry pie filling
• 1 tub (8 ounces) Cool Whip
• 1 tablespoon almond slivers, toasted

Instructions

1. Bake angel food cake according to package's directions. Allow to cool and cut into cubes.
2. In a bowl, combine pudding mix, milk, and sour cream and beat until smooth. Set aside.
3. In a 9x13 baking dish, arrange 1/2 of cake cubes in a layer.
4. Spoon 2/3 of cherry pie filling over cake.
5. Place the remaining 1/2 of the cake on top of pie filling.
6. Spoon pudding over cake and spread evenly.
7. Spoon and spread whipped topping over pudding layer.
8. Garnish cake with the remaining pie filling and toasted almonds. Chill for about 4 to 5 hours.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Vegan Barbecue Lentil Loaf

Vegan Barbecue Lentil Loaf |#Vegetarianveganrecipes #Veganfoods #Vegancooking #Veganeating #Wholefoodrecipes #Vegetariandishes #Vegetarianrecipes #Veganfoods #Veganeating #Wholefoodrecipes #Vegancooking #Vegetarianveganrecipes

Ingredients

• FOR THE LENTILS
• 1 cup (193g) dry green lentils (do not use red lentils, too mushy)
• 1/2 teaspoon fine salt
FOR THE LOAF
• 1/2 heaping cup (80g) finely chopped white onion
• 1 packed tablespoon minced fresh garlic
• 1/4 teaspoon fine sea salt
• 1/4 cup water (this is ONLY for cooking the veggies in 1st)
• 1 cup (240g) barbecue sauce (below), separated (This is the ONLY BBQ sauce tested in the recipe and the strong flavor and texture work perfectly.)
• 1/2 cup MEDIUM GRIND coarse cornmeal (It MUST be medium grind, not corn flour or regular fine cornmeal, otherwise it WILL BE DRY. I use this Bob's Red Mill. If you cannot find, order it off Amazon.)
• 3 tablespoons ground flaxseed
• 1/2 teaspoon chipotle chili spice (gives a hefty kick of heat, so ONLY use 1/4 tsp if sensitive)
• 1/2 cup corn
5 MINUTE BBQ SAUCE (This sauce is STRONG, so it stands out in the loaf. This sauce is what yields such flavor to the loaf, so I strongly advise against subbing. (Makes 1 1/2 cups, plenty for the loaf and for dipping!)
• 1/2 cup (120g) tomato paste, not sauce
• 1/2 cup (120g) water
• 1 teaspoon fine salt
• 1/2-1 tablespoon garlic powder, per preference
• 1 tablespoon + 1 teaspoon chili powder
• 1 tablespoon + 1 teaspoon yellow wet mustard
• 1 tablespoon + 1 teaspoon pure maple syrup
• 2 tablespoons + 2 teaspoons dark balsamic vinegar
• 2 tablespoons + 2 teaspoons unsulphured regular molasses

Instructions

1. This recipe takes a bit of time to prep and make. You are cooking lentils and you are cooking the loaf and there is prep time and waiting time in there as well, so give yourself 2 to 2 1/2 hours. Otherwise, I would suggest to save time, cook the lentils the day before you want to eat the loaf and mash them the next day as noted below. It will really knock off some time.
2. If you are making my homemade barbecue sauce, just simply add all of the ingredients to a small bowl and whisk really well until emulsified and thickened. Set aside or store in the fridge the night before making the loaf. This bbq sauce was created specifically for the loaf, so it WILL taste strong, but very yummy in this loaf!
3. For the lentils, rinse them off and add them with 2 cups water and the 1/2 tsp salt to a pot and bring to a boil. Once boiling, cover, turn to simmer and cook for 35-40 minutes. The water should be all evaporated basically. Turn off the heat and return the lid and let it sit for just 10 minutes.
4. While the lentils are cooking, cook the onions and garlic. Add the onion, garlic, 1/4 cup water and 1/4 teaspoon salt to a small frying pan. Bring to a boil and once boiling, immediately turn to simmer for about 5 minutes or until the water has completely evaporated. You don't want any remaining water so the loaf doesn't turn mushy. Turn off the heat.
5. After the lentils have finished and sat for 10 minutes, puree about 1/2 of the mixture with a hand immersion blender. You do not want to puree all of it, or it will make the loaf mushy, got it? Just eyeball about half of it, leaving the other half full lentils. Add them to a large bowl.
6. Preheat the oven to 350 degrees and line a 9x5 metal loaf pan with parchment paper hanging slightly over the sides for easy removal later. Make sure to spray the sides that the paper doesn't touch, so it doesn't stick.
7. Add the cooked onion/garlic mixture to the lentils. Add only 3/4 cup of the barbecue sauce to the lentil mixture. Add the chipotle spice and another good pinch of salt and stir together well. Add the cornmeal and flaxseed and stir around for a good minute or so until it becomes really thick and sticky. Lastly, gently stir in the corn. Note: If you taste the batter, it doesn't taste overly spicy uncooked, but it will become a lot spicier as the chipotle spice bakes, so keep that in mind.
8. Pour the batter in the loaf pan and spread out evenly. Let it sit for about 20 minutes before baking, so the cornmeal soaks up some liquid. Spread 1/4 cup of the barbecue sauce all over the top evenly. Bake for 55-60 minutes or until firm and a toothpick basically comes out clean. I baked mine for a full 60 minutes to ensure it was done. The ends got slightly charred just where the barbecue sauce was, but the inside was perfect. You can always trim a little of the sauce off it if gets a little done, but you definitely want to make sure the loaf is cooked through, so it's firm and not mushy. If yours turns out mushy, then you didn't let it cook long enough, because the result should be firm and have a nice bite to it.
9. It is crucial to let the loaf sit for at least 20 minutes to firm up. It will firm up a lot while cooling. If you try to cut it hot, it will fall apart. I let mine sit 30 minutes and it was still warm. Gently lift up the loaf with the parchment paper and very carefully transport it to a serving platter using spatulas. Carefully slice it. Spread extra barbecue sauce on top while still warm right before serving. Add chopped fresh parsley on top for garnish and presentation, if desired.

recipe adapted  >>>>>  here

Recipes Cookbook - PERFECT VANILLA FROSTING

PERFECT VANILLA FROSTING | #PERFECT #VANILLA #FROSTING #PERFECTVANILLA #FROSTING #Homemade_vanilla_icing #Vanilla_frosting_for_cupcakes #Vanilla_icing_recipe_easy #White_wine_butter_garlic_sauce #Vanilla_frosting_recipe_easy #Vanilla_frosting_for_cake #Buttercream_frosting_recipe #Cupcake_cakes #Vanilla_buttercream_frosting #Caramel_buttercream_frosting #4th_of_july_desserts #Salted_caramel_buttercream

Recipes Cookbook - SWEET & SPICY COCA-COLA CHICKEN WINGS RECIPE

SWEET SPICY COCA-COLA CHICKEN WINGS RECIPE | #Smokedchickenwings #Chickenwingrecipes #Bbqchickenwings #Airfryerrecipes #Chickenwingsintheoven #Dryrubchickenwingsgrilled #Mangohabanerowings #Cookingrecipes #Chickendishes #Poultryrecipes #Chickendinner #Wingsauce

Ingredients

• For the wings
• 4 lbs chicken wings, drummettes and flats separated
• 3 tablespoons olive oil
• Kosher salt
• Black pepper
For the sauce
• 1 1/2 cups Coca-Cola
• 3/4 cup dark brown sugar
• 2/3 cup tomato paste
• 5 garlic cloves, crushed
• 1/3 cup red pepper hot sauce (like cayenne or tabasco pepper sauce)
• 1 tablespoon smoked Spanish paprika
• 1 teaspoon kosher salt

Instructions

1. Prepare the wings:
2. Preheat oven to 400 degrees. Top 2 baking sheets with a metal rack. (You can use the same kind you use to cool cakes.) Line a third baking sheet with foil.
3. Remove chicken wings from package and pat very dry with a paper towel. Toss in a bowl with olive oil and generously season with kosher salt and black pepper, then arrange on the prepared baking sheets, allowing at least 1 inch between each piece of chicken on all sides.
4. Bake for 45 minutes to 1 hour, or until crisp and golden brown. (You can turn the broiler on for the last 3-5 minutes to give them even more color, if desired.)
5. Make the sauce
6. Combine Coca-Cola, brown sugar, tomato paste, and garlic in a medium saucepan over high heat. Bring to a boil, then lower heat to a simmer. Whisk in hot sauce, paprika, and salt. Let simmer 5 -10 minutes, whisking occasionally, until the sauce thickens. Taste and adjust seasoning with additional salt or hot sauce, as desired.
7. Once the chicken is ready, remove from oven and use tongs to roll each piece in the sauce, then place on the prepared foil-lined baking sheet. Lower oven to 350, and bake 7 minutes to set glaze. Serve immediately with additional sauce on the side for dipping.

recipe adapted >>>>>  here

Recipes Cookbook - Healthy Baked Cheddar Ranch Chicken

Healthy Baked Cheddar Ranch Chicken |#Hearthealthyrecipes #Lowcalorierecipesdinner #Chickenbreastrecipeseasyhealthy #Chickenbreastrecipeseasydinners #Healthybakedcheddarranchchicken #Easyhealthydinnerrecipes #Mashedpotatoesrecipe #Shreddedchickencasserole #Zucchinirecipescasserole #Chickencasserolerecipesfordinner #Zucchinicasserolerecipes #Fiestachickencasserolerecipes

Ingredients

• 1 (1.5 ounce) packet Simply Organic Ranch Dressing mix
• ½ cup panko breadcrumbs
• ½ cup shredded cheddar cheese
• 1.5 pounds chicken breasts
• 1 egg white
• 1 tablespoon extra virgin olive oil
• cooking spray

Instructions

1. Preheat oven to 375 degrees
2. In a medium bowl mix together ranch dressing mix, breadcrumbs, and shredded cheddar cheese.
3. In a small bowl place the egg white. One at a time, dip the chicken breast into the egg white and then dip into the breadcrumb mixture.
4. rub olive oil on the sheet pan or spray with cooking spray. Place chicken on the sheet pan.
5. Place any leftover breadcrumb mixture onto the chicken.
6. Bake for 15 minutes, carefully flip over, and then bake for another 15 minutes or until the chicken is cooked through.
7. Serve on a salad or with rice and vegetables.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Shrimp Boil Foil Packs

Shrimp Boil Foil Packs |#Hobofoilpacks #Shrimpboilfoilpacketsovens #Tinfoildinners #Seafoodfoilpackets #Shrimprecipes #Shrimpsausagefoilpackets #Healthydinnerrecipes #Shrimpboilrecipe #Foilpacketmeals #Crabboilrecipe #Grilleddinnerideas #Tinfoildinners

Ingredients

• 1 pound shrimp, peeled and de-veined
• 2 ears of corn on the cob, husked
• 1/2 pound andouille sausage
• 1 pound baby red potatoes OR baby yellow potatoes
• 3 tablespoons old bay seasoning OR homemade seasoning (see note)
• salt and pepper, to taste
• 1 tablespoon minced garlic
• juice of 1/2 lemon, plus lemon wedges for serving
• 3 tablespoons butter melted + 1/2 cup, divided
• chopped fresh parsley, for topping

Instructions

1. Chop corn into thirds, then chop each third in half lengthwise. Chop potatoes into 2 inch pieces. Boil corn and potatoes for 10 minutes. Drain and set aside.
2. In a large bowl combine shrimp, sausage, corn, and potatoes. Stir together melted 3 tablespoons butter, Old Bay seasoning, garlic, juice from half a lemon, and salt and pepper to taste and pour over shrimp, sausage, and veggies. Stir to coat.
3. Divide between four 12x12 inch sheets of aluminum foil. Fold edges of foil up around the food to create a closed packet.
4. Cook on preheated grill over medium-high heat for 8-10 minutes on one side, then flip and cook another 5-6 minutes on the second side. Alternately, you can bake the packets at 400 degrees for 15-20 minutes until corn is tender and shrimp are pink and fully cooked.
5. While packets are cooking, melt remaining butter in a medium sauce pan over medium-high heat. Once melted, continue to stir gently over medium heat for 3-4 minutes longer until color changes from pale yellow to a golden amber (but be careful not to burn it).
6. Serve shrimp boil packs topped with chopped parsley, lemon wedges for squeezing, and browned butter for drizzling over the top or dipping.

recipe adapted  >>>>>  here