“artisan chocolate uk”

Dish up a protein-packed meatless meal with this ravioli skillet that gets a flavor boost from a lower-calorie wild mushroom filling. Shortcut ingredients like refrigerated pasta and store-bought sauce provide the flavors of lasagna without the wait time.
Add onion and garlic to the pot and cook about 2-3 minutes, until soft.  Pour in marinara sauce, fill up empty sauce jar with water and add to the pot.  Bring to a boil, then reduce to a strong simmer.
Serve skillet hamburger steaks like grandma used to make. Worcestershire and dry mustard add a sharp bite to the ground chuck, while lightly sautéed onion and bell pepper add crisp texture. Plate with instant mashed potatoes and a fresh veggie for a home-style meal that’s ready in less than 30 minutes.
I followed the recipe as is except doubled the recipe and reduced the amount of milk; they taste a little too bread crumby. Not sure where I went wrong unless it was the lesser amount of milk I I need help.
Cover with foil; bake 45 minutes. Sprinkle remaining 1 cup cheese over potatoes. Bake uncovered 15 to 20 minutes longer or until top is brown and bubbly and potatoes are tender. Let stand 5 minutes before serving.
Whether you’re in the mood for hearty comfort food or a light, bright summer pasta, you can never have too many pasta supper ideas. Pasta dishes are a great thing to have in your repertoire, especially these easy pasta recipes that won’t take up too much precious weeknight time. Need a one-pot supper? Pasta to the rescue! Had a long day, tiresome day? Mix up a batch of our ooey, gooey macaroni and cheese and put your feet up. Unexpected drop-in guests? Wow them with fancier-than-it-looks burst tomato and herb spaghetti. Spring vegetables, fall vegetables, chicken, ground beef, cheese, sausage, sauce–the combinations are endless, and can be daunting because of the sheer volume of possible dishes. That’s why we have put together this collection of our favorite quick pasta recipes so that you will always have at least one dish to turn to in a pinch.
My family and I loved these meatballs! The flavours and texture are fantastic. I didn’t have a cup of breadcrumbs so I used some oatmeal and crushed saltines as well, and they were still wonderful. This recipe is a keeper. Thanks so much!
Leftover mashed potatoes are mixed with white cheddar cheese to form the top crust for this British pub-food staple. Ground beef is traditionally used, but lean ground turkey will work, as well. Brown the crust under the broiler for a minute or two, if you like.
I’m making these tonight for a big crowd (doubled the recipe)! I just mixed it all up and popped it in the fridge because it seemed really wet. I used 1lb ground beef and 1lb ground pork and double all the other ingredients. It is normal for the mixture to be kind of wet? Thanks!
Delicious and decadent. The sauce is rich and silky with more depth of flavor than I would have expected from such a simple recipe, and the meatballs are incredibly tender. I upped the ante and replaced the spaghetti with home-made fettuccine–four eggs’ worth of pasta is perfect if you go this route–the silken texture of fresh pasta pairs very well with this recipe. One small note: my bread crumbs absorbed all the milk, and I couldn’t squeeze any out, but it didn’t seem to matter since the meatballs turned out amazing anyhow.
I have a question about the 1 tablespoon of dough for each cookie. when I measured it out, I got about twice the amount of cookies as the recipe states. They are small and very delicious, but wondered if maybe the dough measurement is meant to be 2 tablespoons to get the larger size and be closer to the 2 dozen as the recipe says.
At 5pm I was fried; had a freshly cleaned but mostly empty fridge, save for a lb of ground beef I forgot I’d thawed. Literally searched ‘weeknight ground beef’ & found this – jackpot! Simple recipe, fairly staple ingredients & flavors my people love – I feel like I shouldn’t have needed a recipe for this but I DID, and I’m so grateful you provided it. Looking forward to the next time w/ broccoli!
This one-bowl cookie dough requires no machinery and is a great all-purpose recipe that you can dress up all the ways: roll out and cut into shapes, make into thumbprints, or just form into a solid slice-and-bake log for maximum cookie ease.
Won ton wrappers make homemade ravioli super easy to prepare. A light sauce made with chicken broth and white wine tops the fresh ricotta, Parmesan, and basil-stuffed pasta. Change the level of spiciness by adjusting the amount of dried crushed red pepper.
I always double this recipe, bake a couple dozen, then form and freeze the rest. Just bake the frozen dough for a few minutes longer at 350 degrees (instead of 325). They turn out perfect every time. Now I always have cookies in the freezer ready to pop in the oven on a whim. I haven’t said no to a request for cookies in months!
Reprinted with permission from The Meatball Shop Cookbook by Daniel Holzman and Michael Chernow with Lauren Deen. Copyright © 2011 by Daniel Holzman and Michael Chernow; photographs copyright © 2011 by John Kernick. Published by Ballantine Books, an imprint of The Random House Publishing Group. All Rights Reserved.
Great recipe, although I used room temperature butter as I did not want my cookies to be as dense. I also didn’t chill them as they do not spread as much when chilled. To anyone reading, if you don’t want the huge cookies that she went for, make sure to cut the cooking time!
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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!
Guilty of making recipes and not providing reviews. So, will try to improve. These meatballs are excellent. Can’t wait to immerse in fav sauce and cook for 20 minutes or so to add some additional flavor to sauce.
i HAVE DONE THE CRANBERRY MEAT BALLS AND THERE GREAT BUT DO YOU HAVE THE RECIPE FOR THE LITTLE COCKTAIL WIENERS AND MUSTARD AND JELLY. It was with current jelly but I can not find any of that anymore and do not know how much for the mustard do you or any one have the recipe.
These meatballs sound wonderful. I love it when meatballs are tender. Sometimes they are just dreadful – almost like little rubber balls. I bet your slow cooker method, along iwth not overmixing, solves that problem. This is my first visit to your site, and I will be back!
A bit thicker than the norm, this sugar cookie is just like one you might find at a good bakery. My children often request these sweet treats for their birthdays and are always happy to help me decorate. —Heather Biedler, Martinsburg, West Virginia
I usually start with fresh, but ground beef stored in the freezer could definitely dry out over time, especially if not well wrapped. Maybe you could try double-wrapping when you do freeze it and see if that helps.
Made these tonight with my 14 year old son. We doubled the recipe, so after filling 2 cookie sheet of meatballs we had some leftover and my son turned it into a meatloaf…he LOVED it. This meatball recipe is awesome and a definite keeper. Thanks!
To brown the meatballs, heat olive oil in a heavy pot or large skillet over medium-high heat. Add meatballs 8 at a time, turning to brown. Remove and drain on a paper towel after each batch. Set meatballs aside.
I haven’t tried with rice, Ginger–and I assume you mean cooked rice. It wouldn’t hurt to try. I don’t think the outcome would be bad, just slightly different. If you do try, I’d love to know what you think. And if you are looking for a good gluten-free substitute, I like crushed Rice Chex. : )
If there’s anything we’re willing to experiment with, it’s finding just the right kind of chocolate chip cookie that suits our tastes. After baking, testing and tasting over and over again, we landed on the ultimate crowd-pleaser of a chocolate chip cookie—and that’s why we named this recipe “Ultimate Chocolate Chip Cookies!” What makes it the best? A texture that balances tender and crunchy, just the right amount of chips and a cup of nuts for a little extra something special. Even better, this recipe is reliable enough that you can use it as a base for a little experimentation—try different kinds of chips and nuts for easy flavor twists.
I am always surprised when someone makes changes, in some cases – significant changes, and then complains the outcome was OK, not great.  Really?  Why is that a surprise to you?  You didn’t make the recipe — you made your version of it.  That’s ok, but I would suggest that the first time you make the recipe as directed – then the next time, tweak it to your personal preference. That is the only way to know what you want changed. This is an Italian based (seasoned) recipe. Some added a Mexican flare to it with Red Pepper and wondered why it didn’t work combining the two distinctly different flavors and seasoning ??? No duh. Chicken broth is a always a good additive (especially instead of just water) It does normally does not take away from other seasoning flavors. While you might think, doesn’t get it give you a ‘chicken flavor’ – the answer is no. When more liquid is needed — chicken broth give you “more” than water which will do nothing but” water down a recipe.” Chicken broth doesn’t change the underling taste.  Beef broth might make this more beefy tasting and but then mask the Italian Seasonings – causing you to add more seasoning to achieve the Italian taste.  You might be surprised, tomatoes are acidity. To cut that acid taste, instead of adding more salt, try just a touch of sugar.  It cuts the acid bite and adds just a very slight sweet taste which compliments the other ingredients.  I use brown sugar in my Spaghetti sauce to create a deep rich flavor and I am always asked – what did you do to this sauce  – Its great?  Brown sugar it the secret ingredient.