“dietary nutritionist”

It only takes a tiny bit of peppermint extract to bring the perfect minty taste to these crunchy crackle cookies. You’ll love how rich and chocolaty they are thanks to the chopped, unsweetened baking bars, as well as some unsweetened cocoa. For the best “crackle” effect, you may want to reroll the balls of cookie dough in the powdered sugar just before baking to cover any exposed spots. Cool these Chocolate-Peppermint Crackle Cookies completely on a wire rack before digging in—if you can manage to wait that long! These will smell so good straight out of the oven that may be a little difficult.
[link href=”http://www.goodhousekeeping.com/food-recipes/a40391/brussels-sprout-basil-bowties-recipe/” target=”_blank” link_updater_label=”external_hearst”]Get the recipe for Brussels Sprout & Basil Bowties »
Hi Amanda, The crumbs soak up the moisture from the milk, so that is likely the reason you notice the breadcrumbs more than you’d like. If you make the recipe again, I recommend trying it will the full amount of milk. Serving the current batch with sauce may help mask the problem. Let me know if you have any more questions!
Of course these chocolate chip cookies would be decadent enough on their own, but sandwich some Bourbon Ganache between them and this treat gets elevated to new heights. The Bourbon Ganache is rich with whipping cream, semisweet chocolate morsels, and butter, and smoky-sweet with the flavors of that Southern staple drink: bourbon. Once this ganache is ready to go, it gives new meaning to the phrase “spreading it on thick” because you will want to cover every inch of these chocolate chip cookies with this creamy delight. Good thing this recipe includes the cookies because otherwise we’d be tempted to simply eat the Bourbon Ganache with a spoon.
A recipe that is my favorite is frozen meatballs, finely chopped onion, dousing of Worcestershire Sauce, for each bag of meatballs, 1 jar jalapeno jelly, 1 jar of cocktail sauce. Brown onions in pan and add meatballs and Worcestershire Sauce, brown meatballs on all sides. Transfer to crock pot and add jelly and cocktail sauce, put on low for 3 to 4 hours, or until jelly and sauce are combined and make a rich sauce. Make plenty, people LOVE them!
Growing up, I ate tuna casserole often. It’s probably one of my favorite comfort dinners during the winter season and thankfully it’s also super easy to keto-fy!Now, tuna casserole is usually made with some carby vegetables such as peas. So for this recipe, I swapped those out for some keto-friendly veggies like mushrooms and a small amount of carrots. Instead of pasta noodles I used shirataki noodles, but zucchini noodles are also a great alternative.The great thing about this …
I’ve made this twice already and both times it was great! The first time I added some veggies and the second time I threw in some veggies and shrimp. This is now on my list of dinners to make when I need something quick. I think my favorite thing is I always have all of the ingredients on hand.
This was such a crowd-pleaser! The 5, 8 and 11 year olds could not get enough. We had not had meatballs since my 8 year old was diagnosed with celiac disease, and they had been a beloved staple in our pre GF life… We used Ann’s GF version with Rice chex and they were such a success I cooked a double batch just to freeze! Thank you!
I made this with left over meatloaf I had cut in slices and froze for sandwiches. When I read this recipe I had to try it. I also put ketchup on my slices and used an 8 x 8 glass dish. I used instant mashed potatoes, cheese and store bought bacon crumbles. It was fantastic, I will do this again on purpose because it was so good and quick. I heated the oven to 3:50 and baked fo 30 minutes with foil on top.
Yes, Nancy…1/4 cup of fresh herbs is correct. If you use dry, reduce to 1/3 of that amount or a slightly rounded tablespoon. Also, a mix of both herbs would be delicious. You could even mix in a little thyme, chives, or another favorite if you have them on hand.
Heat the remaining 1 tablespoon oil in the pan over medium-high heat. Add chicken, Italian seasoning, salt and the remaining 1 tablespoon garlic. Cook, stirring frequently, until the chicken is no longer pink on the outside, about 2 minutes. Add broth, tomatoes and penne. Bring to a boil and cook, uncovered, stirring frequently, until the penne is cooked and the sauce has reduced and thickened, 15 to 20 minutes.
Broccoli rabe, a bitter, almost-spicy descendant of wild mustard, is actually more closely related to turnips than broccoli. Blanching, before sautéing, mellows out its bitterness and locks in the bright green color.
Great stroganoff recipe but I only used half of the sour cream. three quarters of a cup is overwhelming. I had the same problem with another stroganoff recipe there was way too much sour cream. Much better with less.
5 yr old, and 3 yr old)… I doubled the recipe using 1# ground beef and 1# ground pork… Otherwise, everything was TO THE RECIPE. I made them into meatball sliders, with Hawaiian rolls, ooey gooey parmesan/mozzarella blend, and jarred marinara… THEY WERE SUCH A HIT!! Even the kids gobbled ’em up! Of course, my son and I had to sample the meatballs, out of the oven, and pre-slider… They were soooo incredibly flavorful, tender, juicy, and just DELICIOUS!! Everyone raved… THIS recipe is a go-to, favorite, and will be used over and over and over! Thank you for sharing… I’m hooked!
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
I ended up using a different sauce recipe, but the meatballs came out great. I used store-bought breadcrumbs instead of making my own, but I would recommend the fresh breadcrumbs. The packaged ones got a little clumpy, and while the meatballs were super tender, I bet they would’ve been even more delicious with fresh bread. I also wasn’t able to finely ground the Parmesan, but I didn’t notice a huge difference. Definitely glad I tried this recipe and will continue using it for future meatball dinners!
Thank you. I just wanted to check if pre browning the meatballs is best. I’m doing them with tagliatelle. I’ll let you know how they turn out. I bought meatballs from the supermarket that are a mix of pork and beef. They look nice enough although I would usually make meatballs myself. However, these were so cheap and convenient that I thought why not.
I loved this! I did do two things differently. 1. I used whole wheat noodles and they were excellent in this dish as the flavors are strong enough to compensate for the flavor of the wheat noodles. 2. I added 1/4 cup of sherry to it after the flour stage, i.e. deglazed the pan with the sherry. This gave the dish a truly authentic stroganoff flavor!
I used this recipe and added cinnamon, all spice, and nutmeg for extra flavor and added 2 more teaspoons of vanilla and it really amped it up!! Thank you for the wonderful recipe it turned out amazing!
I’ve been looking for an easy but delicious meatball recipe. I’ve tried so many and this is the best and essentially foolproof. I just made two batches of these and both times were delicious. Not to mention clean up is so easy and there wasn’t any grease flying anywhere. Thank you!!!!
The korean Ground beef rice bowl Recipe is 🔥 🔥 🔥 🔥 like bomb im glad i tried it and decided to make it for sunday dinner and we fell in love with first bite… Thanks a ton #thiswillbeapartofmydinnermenuatleastonceeverytwoweeks
“This is a culmination of all the meat loaves I’ve ever eaten,” says Andrew Curren. “My mom always made a good meat loaf—it never had the tomato goo on top of it. Then I tasted a meat loaf that had cheese in it; that was a good idea. In Italy, I was introduced to soffritto and realized the importance of cooking with carrots, onion, celery.” Curren serves the meat loaf with creamy gravy, which is also excellent on lunchtime meat loaf sandwiches.
Only 15 minutes of prep and just one pan to clean makes this homemade pasta sauce labor-light, but it tastes like it was made with a secret recipe handed down in your family for generations. It has the basics: ground beef, onions, and garlic, but also has a hint of sugar for sweetness and a touch of chili powder for spice. That makes everything nice, and you’ll think so to as you devour this delicious sauce on plate after plate of pasta. Top it with grated Parmesan cheese, and garnish it with fresh parsley for even more subtle, delicate flavors. Now eat!
Don’t think chocolate when you try these brownies; instead, think pecans and a sweet cream cheese topping. That’s what goes into these delicious Bayou Brownies. Using a store-bought, boxed yellow cake mix makes the recipe extra convenient for busy cooks who can whip this up in minutes. You’ll love the taste and aroma of the pecans as they toast, and the creaminess of the sweet cream cheese frosting that is poured over the top. This cake may or may not be born on the bayou, but have a slice and you will certainly be letting the good times roll.
Preheat oven to 325 degrees. In a large bowl, beat the melted butter and sugars together with an electric mixer (or stand mixer) on medium speed until smooth and light and fluffy in color, around 5 minutes. Beat in the egg, yolk, and vanilla until combined.
And they are. BETTER, that is. I just made a few tiny changes to the original recipe and the result? My absolute favorite cookie. I will never again make any other chocolate chip cookie…unless I’m making these. Oh, or these.
If you love risotto but want something quicker, this simple orzo takes half the time. Rich cheese and cream are swapped with tangy Greek yogurt and goat cheese for equally satisfying creaminess. Sweet green peas and fragrant fresh tarragon and basil scream spring, though this dish is a year-round classic.
To the person who said that you don’t think shrimp goes with Italian seasoning, I’m Italian and I say give it a try. Seafood is HUGE in Italian dishes . Give it a try before you judge…. leave out any specific ingredients you don’t like.
This mash-up of lasagna and spaghetti with meat sauce makes for a warming one-pan dinner. (And if you start with leftover cooked noodles and meat sauce, you’re set for a super-fast weeknight meal.) Assemble the casserole ahead of time and bake when you’re ready to serve.
I have been making both versions of this recipe for many years. These meatballs practically vanish when they are part of a pot-luck meal. We often buy frozen plain meatballs, and they work well with this recipe, and couldn’t possibly be easier to make. I can have these on the table in a few minutes, and minute rice is a great side dish.
Ground beef is just the base of this manicotti stuffing. Add hot Italian sausage, cheese, and tomatoes to the mix and stuff into prepared manicotti shells. Cover in a cream sauce, sprinkle with Parmesan, and bake until the cheese is browned. Serve with a salad and garlic bread for a complete meal.