Recipes tagged with « Baked »
Sausage Pepper Shells
Stuffed pasta shells loaded with a savory mix of browned pork sausage and sautéed colorful bell peppers. Italian seasoning lifts the filling. Marinara sauce both base and topping, melted cheese locks in flavor. Oven baked until cheese bubbles and shells are tender yet with a bite. Adaptable, hearty, hands-on layering structure. Sausage browned to render fat, peppers soft but not mushy. Cook shells just shy of al dente to avoid stuffing mush. Colors pop between shells tightly nestled in sauce and cheese finish.
Lobster Mac Cheese
Cheesy, creamy macaroni, lobster chunks folded in, topped with crispy seasoned crumbs. Uses flour roux base for thick sauce. Panko crumbs toasted with olive oil, smoked paprika, garlic powder, salt, and pepper for crunch and flavor. Baked to meld and brown the top, lobster juices infuse pasta. Handy tweaks like Monterey Jack instead of cheddar, crab swap, or half and half dairy adjustments add variety. Solid textures and seasoning cues vital for balance. Timing flexes for bubbling, browning, and lobster warmth. Easy pantry swaps, ensuring robust, layered seafood and cheese experience in a home setup.
Twisted Stuffed Peppers
Ground beef browned and mixed with sautéed shallot and minced garlic, combined with jasmine rice, a splash of balsamic vinegar instead of Worcestershire, and a touch of tomato paste replacing ketchup. Bell peppers hollowed and filled with a cheesy beef-rice blend. Baked until tender with a final broil to melt cheese on top. Garnished with fresh basil instead of parsley. Cooking guided by visual and aroma cues rather than strict times. Substitutions and pro tips throughout for handling common issues like soggy peppers or dry meat.
Broccoli Scallop Gnocchi
Broccoli blanched briefly. Shallots soften in butter. Flour thickens. Wine and milk bubble up to sauce. Gnocchis soak it all, simmer till tender. Scallops folded in, broccoli too. Cheese sprinkles on top, melts and browns under grill. Five minutes rest before diving in. A warm dish, slightly creamy, rich with seafood and greens, moving fast to table. No eggs, no nuts.