Never thought to do this and i buy it weekly... Alternative to pasta: Bring a skillet to medium-high heat on the stove. Add slaw and 1/4 cup water. Stirring occasionally, cook until water has evaporated and slaw has softened slightly, about 5 - 8 minutes. Then add tomato sauce and any veggies you would normally eat with your pasta. by kathy
kathy
kathy Never thought to do this and i buy it weekly... Alternative to pasta: Bring a skillet to medium-high heat on the stove. Add slaw and 1/4 cup water. Stirring occasionally, cook until water has evaporated and slaw has softened slightly, about 5 - 8 minutes. Then add tomato sauce and any veggies you would normally eat with your pasta.
Recipes
Alternative to pasta: Bring a skillet to medium-high heat on the stove. Add slaw and 1/4 cup water. Stirring occasionally, cook until water has evaporated and slaw has softened slightly, about 5 - 8 minutes. Then add tomato sauce and any veggies you would normally eat with your pasta. "Totally solves my spaghetti cravings when I'm trying to cut down on carbs." by patricé
patricé
patricé Alternative to pasta: Bring a skillet to medium-high heat on the stove. Add slaw and 1/4 cup water. Stirring occasionally, cook until water has evaporated and slaw has softened slightly, about 5 - 8 minutes. Then add tomato sauce and any veggies you would normally eat with your pasta. "Totally solves my spaghetti cravings when I'm trying to cut down on carbs."
RECIPES
Easy Creamy Caramel Sauce: 3/4 cup butter~1 1/2 cups light brown sugar, firmly packed~2 tablespoons water~1/4 teaspoon salt~3/4 cup evaporated milk~1 tablespoon vanilla extract. Add butter, brown sugar, water, and salt to medium saucepan and heat over medium heat, stirring until butter melts. Bring to boil for 3 to 5 minutes (it will bubble a lot!) depending upon thickness desired, stirring occasionally. Remove from heat and stir in evaporated milk and vanilla. by gena
gena
gena Easy Creamy Caramel Sauce: 3/4 cup butter~1 1/2 cups light brown sugar, firmly packed~2 tablespoons water~1/4 teaspoon salt~3/4 cup evaporated milk~1 tablespoon vanilla extract. Add butter, brown sugar, water, and salt to medium saucepan and heat over medium heat, stirring until butter melts. Bring to boil for 3 to 5 minutes (it will bubble a lot!) depending upon thickness desired, stirring occasionally. Remove from heat and stir in evaporated milk and vanilla.
breakfast
Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated. Season to taste with salt and pepper. garnish by keri
keri
keri Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated. Season to taste with salt and pepper. garnish
Food Porn and Recipes
Ground beef, salt, black pepper, 1 packet taco seasoning, 2 cups water, 1 cup jarred mild salsa, uncooked rotini pasta, shredded Mexican-style cheese, toppings: chopped tomatoes, avocado, tortilla chips, cilantro. In a large deep skillet over medium heat add ground beef and season with salt and pepper. Cook, stirring occasionally. Drain grease. Stir taco seasoning into ground beef then stir in water, salsa and pasta noodles. Stir, cover and reduce heat to a simmer until pasta is tender. by elba
elba
elba Ground beef, salt, black pepper, 1 packet taco seasoning, 2 cups water, 1 cup jarred mild salsa, uncooked rotini pasta, shredded Mexican-style cheese, toppings: chopped tomatoes, avocado, tortilla chips, cilantro. In a large deep skillet over medium heat add ground beef and season with salt and pepper. Cook, stirring occasionally. Drain grease. Stir taco seasoning into ground beef then stir in water, salsa and pasta noodles. Stir, cover and reduce heat to a simmer until pasta is tender.
good reads
This soup is a show stopper. Every dinner party I make it for, there are  never any leftovers, and jaws drop when they learn that it is vegan. It's  rich & creamy, hearty & satisfying.   An essential component to this soup is the cashew cream. Don't be  intimidated by it, it is really simple!  You can presoak your cashews for 2+ hours, or if you forget simple boil the  cashews for 10-15 minutes!  Creamy Cashew Chowder     * 1 tbsp coconut oil     * 1 sweet onion, diced     * 3 carrots, peeled and sliced into 1/4 inch half moons     * 3 celery stalks, sliced thin     * 4 oz shiitake mushrooms, sliced very thin     * 8 ounces of white button mushroom, or baby bellas, sliced into 1/4       inch slices     * 2 potatoes of your choice     * 2 sheets of nori, finely chopped     * 5 cups of vegetable stock     * 1 cup of raw cashews, soaked for 2 hours (or boiled for 10-15       minutes)     * 4 tsp corn starch     * 2 tbsp tomato paste     * 2 tbsp fresh lemon juice     * salt and pepper    1. In a large pot, heat the coconut oil over medium heat.     2. Once heated, sauté the onion, carrots, and celery with a pinch of       salt until carrots are tender. 8-10 minutes, stirring occasionally.    3. Meanwhile make the cashew cream. Drain the cashews. In a blender add       the cashews and 1/2 cups of vegetable stock, pulse until there are no       more big chunks, slowly add in 1 1/2 cups more stock, stopping to       blend after the addition of each 1/2 cup. Once you have added 2 cups       of stock total, add the 4 tsp of corn starch to the blender. Blend on       high for 1-3 minutes until completely smooth and creamy (should not       be gritty). Set aside.    4. Once the vegetables are tender, add the mushrooms to the pot. Cook       until softened. About 4-5 minutes. You just want them to soften a       bit, but still maintain their texture.    5. Add the remaining 3 cups of vegetable stock to the pot, along with       the nori and 2 tsp salt.  Bring to a boil, reduce to a simmer, and       let summer for 20 minutes.    6. While soup is simmering, leave the skin on the potatoes and cut them       into bite-sized pieces.    7. Add potatoes to soup and cook about 13 minutes.     8. Stir in the cashew cream gently, heat uncovered for 5-8 minutes until       thickened.    9. Stir in the tomato paste and lemon juice.    10. Season with salt and pepper to taste.   11. Serve immediately & enjoy!  (Note: If the soup gets too thick, simply add a little water.)  Pace, amore e felicità!  Bailey Rae by DeeDeeBean
DeeDeeBean
DeeDeeBean This soup is a show stopper. Every dinner party I make it for, there are never any leftovers, and jaws drop when they learn that it is vegan. It's rich & creamy, hearty & satisfying.  An essential component to this soup is the cashew cream. Don't be intimidated by it, it is really simple! You can presoak your cashews for 2+ hours, or if you forget simple boil the cashews for 10-15 minutes! Creamy Cashew Chowder * 1 tbsp coconut oil * 1 sweet onion, diced * 3 carrots, peeled and sliced into 1/4 inch half moons * 3 celery stalks, sliced thin * 4 oz shiitake mushrooms, sliced very thin * 8 ounces of white button mushroom, or baby bellas, sliced into 1/4 inch slices * 2 potatoes of your choice * 2 sheets of nori, finely chopped * 5 cups of vegetable stock * 1 cup of raw cashews, soaked for 2 hours (or boiled for 10-15 minutes) * 4 tsp corn starch * 2 tbsp tomato paste * 2 tbsp fresh lemon juice * salt and pepper 1. In a large pot, heat the coconut oil over medium heat.  2. Once heated, sauté the onion, carrots, and celery with a pinch of salt until carrots are tender. 8-10 minutes, stirring occasionally. 3. Meanwhile make the cashew cream. Drain the cashews. In a blender add the cashews and 1/2 cups of vegetable stock, pulse until there are no more big chunks, slowly add in 1 1/2 cups more stock, stopping to blend after the addition of each 1/2 cup. Once you have added 2 cups of stock total, add the 4 tsp of corn starch to the blender. Blend on high for 1-3 minutes until completely smooth and creamy (should not be gritty). Set aside. 4. Once the vegetables are tender, add the mushrooms to the pot. Cook until softened. About 4-5 minutes. You just want them to soften a bit, but still maintain their texture. 5. Add the remaining 3 cups of vegetable stock to the pot, along with the nori and 2 tsp salt.  Bring to a boil, reduce to a simmer, and let summer for 20 minutes. 6. While soup is simmering, leave the skin on the potatoes and cut them into bite-sized pieces. 7. Add potatoes to soup and cook about 13 minutes.  8. Stir in the cashew cream gently, heat uncovered for 5-8 minutes until thickened. 9. Stir in the tomato paste and lemon juice.  10. Season with salt and pepper to taste. 11. Serve immediately & enjoy! (Note: If the soup gets too thick, simply add a little water.) Pace, amore e felicità! Bailey Rae
Yummy
Veggie Pasta Alternative-Hungry Girl. Add 1/4 cup of water and cook tip tender 5-8 minutes. Add tomato sauce and ground turkey. Delicious! by kathy
kathy
kathy Veggie Pasta Alternative-Hungry Girl. Add 1/4 cup of water and cook tip tender 5-8 minutes. Add tomato sauce and ground turkey. Delicious!
Recipes
Veggie Pasta Alternative-Hungry Girl. Add 1/4 cup of water and cook tip tender 5-8 minutes. Add tomato sauce and ground turkey. Delicious! by kathy
kathy
kathy Veggie Pasta Alternative-Hungry Girl. Add 1/4 cup of water and cook tip tender 5-8 minutes. Add tomato sauce and ground turkey. Delicious!
Recipes
Knorr Quick Risotto-Style Rice & Chicken has all the flavors you love in a slow-simmered risotto in only 30 minutes! Just cook chicken thoroughly & set aside. Then, cook mushrooms. Add milk, Knorr® Rice Sides™ - Chicken flavor & peas. Reduce heat to medium-low & cook covered, stirring occasionally, 7 minutes, or until rice is tender. Stir in chicken, sour cream and 3 tablespoons Parmesan cheese. Garnish with chopped parsley & cracked black pepper. Your family will love it! by gale
gale
gale Knorr Quick Risotto-Style Rice & Chicken has all the flavors you love in a slow-simmered risotto in only 30 minutes! Just cook chicken thoroughly & set aside. Then, cook mushrooms. Add milk, Knorr® Rice Sides™ - Chicken flavor & peas. Reduce heat to medium-low & cook covered, stirring occasionally, 7 minutes, or until rice is tender. Stir in chicken, sour cream and 3 tablespoons Parmesan cheese. Garnish with chopped parsley & cracked black pepper. Your family will love it!
What's For Dinner
INGREDIENTS 1/4 cup LAND O LAKES® Butter, softened 2 tablespoons chopped fresh Italian (flat-leaf) parsley 1 clove garlic, finely chopped 1/4 cup chopped fresh chives 1 can (11 oz) Pillsbury® refrigerated crusty French loaf 1 tablespoon Crisco® Light Olive Oil 1 1/2 lb extra-lean (at least 90%) ground beef 1/2 cup pickled jalapeño chiles, drained, chopped and 2 tablespoons liquid reserved 1 teaspoon ancho chili powder or regular chili powder 1 can (8 oz) garlic-and-onion tomato sauce or regular tomato sauce 1/4 cup Smucker’s® Seedless Blackberry Jam 1 tablespoon Dijon mustard 1/4 teaspoon coarse (kosher or sea) salt 1/4 teaspoon pepper 1/2 cup sour cream DIRECTIONS 1. Heat oven to 350°F. In small bowl, mix butter, parsley, garlic and 2 tablespoons of the chives; set aside. 2. Bake French loaf as directed on can. Cool 5 minutes; cut into 12 (1-inch) slices. Spread butter mixture on one side of each slice. 3. While bread is baking, in 10-inch skillet, heat oil over medium heat. Add beef; cook 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in chiles, reserved chile liquid, chili powder, tomato sauce, jam, mustard, salt and pepper; heat to simmering. Reduce heat to low; cover and cook 5 minutes. 4. For each serving, place 2 bread slices on each plate; top each slice with heaping 1/4 cup beef mixture, dollop of sour cream and some of remaining chives. by Sweet Green Tea
Sweet Green Tea
Sweet Green Tea INGREDIENTS 1/4 cup LAND O LAKES® Butter, softened 2 tablespoons chopped fresh Italian (flat-leaf) parsley 1 clove garlic, finely chopped 1/4 cup chopped fresh chives 1 can (11 oz) Pillsbury® refrigerated crusty French loaf 1 tablespoon Crisco® Light Olive Oil 1 1/2 lb extra-lean (at least 90%) ground beef 1/2 cup pickled jalapeño chiles, drained, chopped and 2 tablespoons liquid reserved 1 teaspoon ancho chili powder or regular chili powder 1 can (8 oz) garlic-and-onion tomato sauce or regular tomato sauce 1/4 cup Smucker’s® Seedless Blackberry Jam 1 tablespoon Dijon mustard 1/4 teaspoon coarse (kosher or sea) salt 1/4 teaspoon pepper 1/2 cup sour cream DIRECTIONS 1. Heat oven to 350°F. In small bowl, mix butter, parsley, garlic and 2 tablespoons of the chives; set aside. 2. Bake French loaf as directed on can. Cool 5 minutes; cut into 12 (1-inch) slices. Spread butter mixture on one side of each slice. 3. While bread is baking, in 10-inch skillet, heat oil over medium heat. Add beef; cook 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in chiles, reserved chile liquid, chili powder, tomato sauce, jam, mustard, salt and pepper; heat to simmering. Reduce heat to low; cover and cook 5 minutes. 4. For each serving, place 2 bread slices on each plate; top each slice with heaping 1/4 cup beef mixture, dollop of sour cream and some of remaining chives.
Favorites
summer vegetable pasta salad with squash, zucchini, tomatoes, onions, red peppers, & broccoli.    STEP 1: Bring a large pot of lightly salted water to a boil. Add the pasta and boil for 5-7 minutes or until tender. Drain in a colander.    STEP 2: While you're waiting for the pasta water to boil and the pasta to cook, prepare the vegetables (squ by ingrid
ingrid
ingrid summer vegetable pasta salad with squash, zucchini, tomatoes, onions, red peppers, & broccoli. STEP 1: Bring a large pot of lightly salted water to a boil. Add the pasta and boil for 5-7 minutes or until tender. Drain in a colander. STEP 2: While you're waiting for the pasta water to boil and the pasta to cook, prepare the vegetables (squ
Baked Goods and Food Recipes
Put neutral oil in a large skillet over high heat. When hot, brown 8 ounces ground pork, then add 1 tablespoon each minced garlic and ginger, and cook for 15 seconds; add shredded Napa cabbage (1 small cabbage) and cook, stirring, until soft and slightly brown, 5 or 6 minutes. Add a handful of peanuts and cook until lightly toasted. Turn off heat, and stir in 1 or 2 tablespoons soy sauce. Garnish: Scallions. by eluthrea
eluthrea
eluthrea Put neutral oil in a large skillet over high heat. When hot, brown 8 ounces ground pork, then add 1 tablespoon each minced garlic and ginger, and cook for 15 seconds; add shredded Napa cabbage (1 small cabbage) and cook, stirring, until soft and slightly brown, 5 or 6 minutes. Add a handful of peanuts and cook until lightly toasted. Turn off heat, and stir in 1 or 2 tablespoons soy sauce. Garnish: Scallions.
recipe
Try our creamy, flavor packed Quick Curried Chicken with Rice recipe! Puree yogurt, cilantro, oil & curry powder in blender. Reserve half for later. Combine remaining sauce with chicken in a bowl. Heat up a skillet & cook chicken, stirring occasionally, until chicken is fully cooked, about 5 mins. Remove chicken & set aside. Add 2 cups water, Knorr® Rice Sides™ Chicken Broccoli, peas & carrots. Prepare to package directions. Finally, top with chicken and extra sauce and serve. by sally
sally
sally Try our creamy, flavor packed Quick Curried Chicken with Rice recipe! Puree yogurt, cilantro, oil & curry powder in blender. Reserve half for later. Combine remaining sauce with chicken in a bowl. Heat up a skillet & cook chicken, stirring occasionally, until chicken is fully cooked, about 5 mins. Remove chicken & set aside. Add 2 cups water, Knorr® Rice Sides™ Chicken Broccoli, peas & carrots. Prepare to package directions. Finally, top with chicken and extra sauce and serve.
Favorites
INSTRUCTIONS For the Blackberry Syrup: 1.Put the blackberries and sugar in a small saucepan over medium heat. 2.Cook for 20-30 minutes, stirring occasionally, until blackberries have softened and you have a thick syrup. 3.Strain syrup through a mesh sieve to separate any seeds or lumps from the syrup. 4.Let syrup cool for 20 minutes. For the Blackberry Whiskey Lemonade 1.Combine all ingredients in a large shaker with ice. by Makia55
Makia55
Makia55 INSTRUCTIONS For the Blackberry Syrup: 1.Put the blackberries and sugar in a small saucepan over medium heat. 2.Cook for 20-30 minutes, stirring occasionally, until blackberries have softened and you have a thick syrup. 3.Strain syrup through a mesh sieve to separate any seeds or lumps from the syrup. 4.Let syrup cool for 20 minutes. For the Blackberry Whiskey Lemonade 1.Combine all ingredients in a large shaker with ice.
Let's eat!
Creamy Shrimp Pasta- 1/2 cream cheese. 1/2 stick butter. 1 lb shrimp. 1 can diced tomatoes. 3 cloves garlic minced. basil, parsley, salt and pepper to taste. Spaghetti noodles. Melt butter in large skillet on stove top. Toss dry shrimp in herbs and cook in butter a few minutes. Add in remaining ingredients and cook until blended. Add in cooked noodles and serve. by wylene
wylene
wylene Creamy Shrimp Pasta- 1/2 cream cheese. 1/2 stick butter. 1 lb shrimp. 1 can diced tomatoes. 3 cloves garlic minced. basil, parsley, salt and pepper to taste. Spaghetti noodles. Melt butter in large skillet on stove top. Toss dry shrimp in herbs and cook in butter a few minutes. Add in remaining ingredients and cook until blended. Add in cooked noodles and serve.
dinner
Cauliflower "Rice" (Variation) ~ Heat over medium heat: 3 TBSP Olive Oil ~ Add: 1 medium Onion (chopped) ~ Saute' until soft & translucent ~ In food processor, pulse until texture of rice: 1 large head Cauliflower ~ Add Cauliflower to skillet ~ Cover & cook for 15-20 min until soft, stirring occasionally ~ Salt & Pepper by LucyB
LucyB
LucyB Cauliflower "Rice" (Variation) ~ Heat over medium heat: 3 TBSP Olive Oil ~ Add: 1 medium Onion (chopped) ~ Saute' until soft & translucent ~ In food processor, pulse until texture of rice: 1 large head Cauliflower ~ Add Cauliflower to skillet ~ Cover & cook for 15-20 min until soft, stirring occasionally ~ Salt & Pepper
Favorites
How to make Turkey Gravy....Step 1: Butter and Flour.... Melt 1/3 cup butter in a large skillet over medium-low heat; whisk in 1/3 cup all-purpose flour until smooth.    Step 2: Whisk in Stock....  Gradually whisk in 1 (49.5-oz.) can chicken stock; bring to a boil.    Step 3: Simmer  Reduce heat; simmer, stirring occasionally, 5 to 10 minutes or until thickened. by janis
janis
janis How to make Turkey Gravy....Step 1: Butter and Flour.... Melt 1/3 cup butter in a large skillet over medium-low heat; whisk in 1/3 cup all-purpose flour until smooth. Step 2: Whisk in Stock.... Gradually whisk in 1 (49.5-oz.) can chicken stock; bring to a boil. Step 3: Simmer Reduce heat; simmer, stirring occasionally, 5 to 10 minutes or until thickened.
Wonderful Words
Protein Powder Pancakes:  The World's Easiest Pancake    INGREDIENTS: 1 scoop flavored protein powder of your choice, water. DIRECTIONS: Place protein powder in a bowl and add just enough water that the mixture has a consistency similar to pancake batter (it should be slightly lumpy). Pour the mixture onto a non-stick skillet on medium heat. Cook 1-2 minutes on each side. by simone
simone
simone Protein Powder Pancakes: The World's Easiest Pancake INGREDIENTS: 1 scoop flavored protein powder of your choice, water. DIRECTIONS: Place protein powder in a bowl and add just enough water that the mixture has a consistency similar to pancake batter (it should be slightly lumpy). Pour the mixture onto a non-stick skillet on medium heat. Cook 1-2 minutes on each side.
Kid Parties
Meat Filled Manicotti Puerto Rican Style   Ingredients: 1(8ounce)package manicot pasta 1 pound lean ground beef  1 cups shredded mozzarella cheese 1 egg (slightly beaten) 1/2 teaspoon dried oregano 1/4 cup chopped onion  1 teaspoon garlic powder ¼ cup Italian bread crumbs   1 small jar of Ragu spaghetti sauce How To Make: Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente. Drain and rinse then set aside and let cool. Place ground beef, chopped onion, garlic powder, Italian seasoning and oregano in a large skillet. Cook over medium heat until beef is evenly brown. Remove from heat. Drain and cool.Into the meat, add in the bread crumbs, egg. and 1 cup shredded cheese. Mix well. Preheat oven to 350 degrees F.Lightly grease a 9x13 inch baking dish.Pour enough spaghetti sauce in dish to cover the bottom. Stuff the filling into the Manicotti shells.Place stuffed noodles in the dish,  Cover with spaghetti sauce and top with the mozzarella cheese.Cover, and bake in preheated oven for 30 minutes.Remove cover, and bake 10 minutes. Serve with tossed salad and bread. by ingrid
ingrid
ingrid Meat Filled Manicotti Puerto Rican Style Ingredients: 1(8ounce)package manicot pasta 1 pound lean ground beef 1 cups shredded mozzarella cheese 1 egg (slightly beaten) 1/2 teaspoon dried oregano 1/4 cup chopped onion 1 teaspoon garlic powder ¼ cup Italian bread crumbs 1 small jar of Ragu spaghetti sauce How To Make: Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente. Drain and rinse then set aside and let cool. Place ground beef, chopped onion, garlic powder, Italian seasoning and oregano in a large skillet. Cook over medium heat until beef is evenly brown. Remove from heat. Drain and cool.Into the meat, add in the bread crumbs, egg. and 1 cup shredded cheese. Mix well. Preheat oven to 350 degrees F.Lightly grease a 9x13 inch baking dish.Pour enough spaghetti sauce in dish to cover the bottom. Stuff the filling into the Manicotti shells.Place stuffed noodles in the dish, Cover with spaghetti sauce and top with the mozzarella cheese.Cover, and bake in preheated oven for 30 minutes.Remove cover, and bake 10 minutes. Serve with tossed salad and bread.
Baked Goods and Food Recipes
•1 lb. ground beef •3/4 package of tube pasta (I use gobetti) •1 packet of taco seasoning •1 C. of water  •4 oz. of cream cheese •1 1/2 cups of shredded cheese cheddar/jack) 1.Cook pasta  2. brown the ground beef in a skillet., add in water and taco seasoning.  Simmer for 5 minutes until the sauce is thickene  , add in the cream cheese and stir occ until melted, add pasta. by em.blaque
em.blaque
em.blaque •1 lb. ground beef •3/4 package of tube pasta (I use gobetti) •1 packet of taco seasoning •1 C. of water •4 oz. of cream cheese •1 1/2 cups of shredded cheese cheddar/jack) 1.Cook pasta 2. brown the ground beef in a skillet., add in water and taco seasoning. Simmer for 5 minutes until the sauce is thickene , add in the cream cheese and stir occ until melted, add pasta.
Favorites
Knorr Mexican Steak Salsa & Rice is bursting with carne asada flavor! With only 6 ingredients, this one-skillet recipe is quick & easy to make. Just melt spread over medium-high heat. Then, cook steak and onion until steak is at its desired doneness. Remove & set aside. Prepare Knorr® Fiesta Sides™ - Mexican Rice in same skillet according to package directions, stirring in corn during the last 5 minutes of cook time. Then, stir in steak, onions and tomato. Garnish with chopped fresh cilantro! by MyohoDane
MyohoDane
MyohoDane Knorr Mexican Steak Salsa & Rice is bursting with carne asada flavor! With only 6 ingredients, this one-skillet recipe is quick & easy to make. Just melt spread over medium-high heat. Then, cook steak and onion until steak is at its desired doneness. Remove & set aside. Prepare Knorr® Fiesta Sides™ - Mexican Rice in same skillet according to package directions, stirring in corn during the last 5 minutes of cook time. Then, stir in steak, onions and tomato. Garnish with chopped fresh cilantro!
Recipes & Entertaining
"RHUBARB BUTTER 4 stalks of rhubarb 1 apple, cored and cut into chunks 1/2 cup honey 2 tsp vanilla extract 1/4-1/2 tsp cinnamon Instructions Puree together the apple and rhubarb until smooth in your food processor or vitamix. Pour apple/rhubarb mixture into a pot and mix in honey, vanilla and cinnamon. Bring mixture to a boil, stirring occasionally. Reduce to simmer and continue to stir every 4-5 minutes or so. Cook for about 15-20 minutes or until desired consistency is reached." by tammy
tammy
tammy "RHUBARB BUTTER 4 stalks of rhubarb 1 apple, cored and cut into chunks 1/2 cup honey 2 tsp vanilla extract 1/4-1/2 tsp cinnamon Instructions Puree together the apple and rhubarb until smooth in your food processor or vitamix. Pour apple/rhubarb mixture into a pot and mix in honey, vanilla and cinnamon. Bring mixture to a boil, stirring occasionally. Reduce to simmer and continue to stir every 4-5 minutes or so. Cook for about 15-20 minutes or until desired consistency is reached."
I LOVE Fall
Lemon pasta with chicken, spinach & tomatoes // In a skillet over low heat, cook the oil, garlic, and crushed pepper until the oil sizzles (7-10 mins). Add lemon juice, cream, & reserved 3 tbs pasta water to the oil mixture. Cook over medium low heat until it bubbles. Add pasta, zest & 3/4 c. Parmesan to the cream sauce. Add chicken, spinach & tomatoes. Top with remaining cheese. by nell
nell
nell Lemon pasta with chicken, spinach & tomatoes // In a skillet over low heat, cook the oil, garlic, and crushed pepper until the oil sizzles (7-10 mins). Add lemon juice, cream, & reserved 3 tbs pasta water to the oil mixture. Cook over medium low heat until it bubbles. Add pasta, zest & 3/4 c. Parmesan to the cream sauce. Add chicken, spinach & tomatoes. Top with remaining cheese.
Mood
NYT Cooking: This astonishingly delicious pasta dish is surprisingly easy to make. Just combine the zest of two lemons, heavy cream, salt and pepper in a saucepan, and let it come to a boil. Pour over freshly-cooked egg noodles, add fresh lemon juice and toss. Cook for a couple minutes until the sauce has thickened slightly and cloaks the noodles in a rich, creamy, lemon-y brightness. It's luxurious weeknight cooking at its best. by Divonsir Borges
Divonsir Borges
Divonsir Borges NYT Cooking: This astonishingly delicious pasta dish is surprisingly easy to make. Just combine the zest of two lemons, heavy cream, salt and pepper in a saucepan, and let it come to a boil. Pour over freshly-cooked egg noodles, add fresh lemon juice and toss. Cook for a couple minutes until the sauce has thickened slightly and cloaks the noodles in a rich, creamy, lemon-y brightness. It's luxurious weeknight cooking at its best.
DIVINA MEZA
Crockpot Macaroni & Cheese 16 oz. elbow macaroni 2 1/2 cups milk 12-oz. can evaporated milk 8 oz. cream cheese, cut into 1-inch pieces 3 cups shredded cheddar cheese Instructions: Place the macaroni, milk, evaporated milk, cream cheese and cheddar cheese into a crockpot. Set heat to Low and cook for 2 to 3 hours, or until pasta is cooked through. Stir occasionally and check for doneness starting at the 2-hour mark. by gale
gale
gale Crockpot Macaroni & Cheese 16 oz. elbow macaroni 2 1/2 cups milk 12-oz. can evaporated milk 8 oz. cream cheese, cut into 1-inch pieces 3 cups shredded cheddar cheese Instructions: Place the macaroni, milk, evaporated milk, cream cheese and cheddar cheese into a crockpot. Set heat to Low and cook for 2 to 3 hours, or until pasta is cooked through. Stir occasionally and check for doneness starting at the 2-hour mark.
What's For Dinner
Blow your MIND" Tomato Basil Pasta! - No Straining, just Stirring Blow your MIND" Tomato Basil Pasta! - No Straining, just Stirring Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta by Makia55
Makia55
Makia55 Blow your MIND" Tomato Basil Pasta! - No Straining, just Stirring Blow your MIND" Tomato Basil Pasta! - No Straining, just Stirring Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta
Let's eat!
Vegan Chickpea Meatball recipe - a delicious and healthy alternative. Throw into tomato sauce over pasta, add to soups, or just eat a bowl of them! by hazel
hazel
hazel Vegan Chickpea Meatball recipe - a delicious and healthy alternative. Throw into tomato sauce over pasta, add to soups, or just eat a bowl of them!
vegan
Vegan Chickpea Meatball recipe - a delicious and healthy alternative. Throw into tomato sauce over pasta, add to soups, or just eat a bowl of them! via @thecrunchychron by hazel
hazel
hazel Vegan Chickpea Meatball recipe - a delicious and healthy alternative. Throw into tomato sauce over pasta, add to soups, or just eat a bowl of them! via @thecrunchychron
vegan
Vegan Chickpea Meatball recipe - a delicious and healthy vegan meatball alternative. Throw into tomato sauce over pasta, add to soups, or just eat a bowl of them! by hazel
hazel
hazel Vegan Chickpea Meatball recipe - a delicious and healthy vegan meatball alternative. Throw into tomato sauce over pasta, add to soups, or just eat a bowl of them!
vegan
Garlic butter spaghetti - Cook 1lb spaghetti. Meanwhile, heat 6tbsp butter  over medium low heat. Add 8 cloves minced garlic and saute for 3-5 minutes. Chop 5cups baby spinach and basil into small bite-sized pieces and add to the skillet, stirring 1min till greens soften slightly. Add the spaghetti to the skillet and season with salt and pepper. Toss well to combine and let it rest for a few min. serve with an additional pat of butter and/or fresh grated Parmigiano Reggiano cheese. by francine
francine
francine Garlic butter spaghetti - Cook 1lb spaghetti. Meanwhile, heat 6tbsp butter over medium low heat. Add 8 cloves minced garlic and saute for 3-5 minutes. Chop 5cups baby spinach and basil into small bite-sized pieces and add to the skillet, stirring 1min till greens soften slightly. Add the spaghetti to the skillet and season with salt and pepper. Toss well to combine and let it rest for a few min. serve with an additional pat of butter and/or fresh grated Parmigiano Reggiano cheese.
Nom Nom
Copy Taco Bell Mexican Pizza 1 lb. ground beef 3 Tbsp. taco seasoning 1/4 c. water vegetable oil, for frying 12 flour tortillas 16 oz. can refried beans 3/4 c. salsa 1 large tomato, diced 1 1/2 c. taco cheese 1/2 c. green onion, diced Preheat oven to 400 degrees. Brown ground beef in skillet over medium-high until no longer pink, drain. Add taco seasoning and water, bring to a boil. Reduce heat to low and simmer 3-5 minutes. Heat vegetabl by melissagarsia
melissagarsia
melissagarsia Copy Taco Bell Mexican Pizza 1 lb. ground beef 3 Tbsp. taco seasoning 1/4 c. water vegetable oil, for frying 12 flour tortillas 16 oz. can refried beans 3/4 c. salsa 1 large tomato, diced 1 1/2 c. taco cheese 1/2 c. green onion, diced Preheat oven to 400 degrees. Brown ground beef in skillet over medium-high until no longer pink, drain. Add taco seasoning and water, bring to a boil. Reduce heat to low and simmer 3-5 minutes. Heat vegetabl
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