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A twist on macaroni cheese, with added veg and a crunchy topping of bread and nuts - make in batches and freeze

Cheese & Spinach Penne With Walnut Crumble

pack penne

leeks,

butter

plain flour

tsp ready-made English mustard

grating nutmeg

pack mature cheddar, grated

French bread, diced

walnut piece

bag spinach

Cheese & spinach penne with walnut crumble

If you are eating one of the pasta bakes now, heat oven to 190C/170C fan/ gas 5. Boil the pasta with the leeks for 10 mins, then drain.

Meanwhile, put the butter, flour, mustard, nutmeg and milk in a large pan with some seasoning. Gently heat, stirring all the time, until bubbling and thickened, then cook for 2 mins more, stirring frequently. Remove from the heat and stir in two-thirds of the cheese. Toss the remaining cheese with the bread and walnuts.

Cook the spinach in the microwave, or pour a kettle of boiling water over it to wilt, then squeeze out the excess water. Stir into the sauce with the pasta, leeks and some seasoning. If necessary, add a little extra milk to loosen. Divide between 2 ovenproof dishes and scatter the bread mixture on top. If eating straight away, bake for 40 mins until golden, or cool to freeze.

Packed with healthy veggies, this fried rice is perfect for an easy mid-week meal.

Super greens vegetable fried rice

brown rice

green onions

tsp Massel vegetable stock powder

Massel vegetable liquid stock

tbsp salt-reduced soy sauce

tbsp kecap manis

peanut oil

tsp finely grated fresh ginger

garlic cloves, sliced

asparagus,

broccolini,

gai lan, trimmed

kale stems, centre vein discarded, leaves chopped

red chillies, thinly sliced diagonally

tsp sesame seeds, toasted

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5845812507001&=domain=taste

5348771529001-5845812507001

Looking for a healthier spin on classic stroganoff? Use light sour cream and liquid stock for a delicious creamy sauce.

Healthier one-pan chicken stroganoff

tbsp extra virgin olive oil

chicken breast fillets, sliced

brown onion, halved, thinly sliced

swiss brown mushrooms, sliced

cup mushrooms, sliced

garlic cloves, crushed

tbsp smoked paprika

tbsp worcestershire sauce

tomato paste

Massel chicken style liquid stock

packet dried spiral spelt pasta

sour cream,

baby spinach

broccolini, halved lengthways

Chopped fresh flat-leaf parsley leaves,

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5348771529001-5845814960001

Today&#039;s recipe is super-spicy chicken, called buldak in Korean. The Korean word bul means fire, and dak means chicken, so you can call this &quot;fire chicken.&quot; I first heard about this dish years ago, when I still lived in Korea. One evening I saw a truck on the street selling barbecued chicken. The...

Fire chicken with cheese (Cheese buldak: 치즈불닭)

rice cake (optional)

green onion, chopped

water

soy sauce

black pepper

rice syrup (or corn syrup, sugar, honey)

garlic cloves, minced

ginger,

mozzarella cheese (optional),

my family is really pick and they LOVE this dish!! my mom requested that I make it tonight but we&hellip;

Make paste

Combine hot pepper flakes, hot pepper paste, soy sauce, 2 tablespoons vegetable oil, ground black pepper, rice syrup, garlic, and ginger in a bowl. Mix it well into a sweet and spicy paste.

Add chicken

Fry rice cakes

Heat up a skillet with 1 tablespoon vegetable oil. Add the sliced rice cakes and fry them for a few minutes. Turn them over with a spatula once or twice until both sides are crispy and light golden brown.

Cook chicken

Place the marinated chicken into a heavy pan, preferably cast iron. Use the water to rinse the bowl and get the last of the sauce into the pan. Cover and cook over medium high heat for 10 minutes. If you use a normal frying pan, it will take 7 to 8 minutes. Be sure not to burn the chicken.

Add rice cakes

Uncover, stir and turn over the chicken with a wooden spoon. Add the rice cakes to the top of the chicken.

Turn down the heat very low. Cover and let cook another 10 minutes, until the chicken is fully cooked. If you're using cheese, pre-heat the oven broiler.

Add cheese and melt

When the chicken is cooked, put the cheese over the top. Slip it into the oven for a few minutes until the cheese is melted and bubbly.

Serve

Remove and sprinkle with the chopped green onion. Serve hot.

Today&#039;s recipe is super-spicy chicken, called buldak in Korean. The Korean word bul means fire, and dak means chicken, so you can call this &quot;fire chicken.&quot; I first heard about this dish years ago, when I still lived in Korea. One evening I saw a truck on the street selling barbecued chicken. The guy had set up a homemade grill with real fire underneath, and was barbecuing huge chunks of chicken covered in a thick, spicy paste. With the flames and the smoke, it was a real festive sight, and there was a crowd of people gathering around, some to buy his chicken and some to just take part in the revelry. He had a banner on the side of his truck that said &quot;불닭&quot; (buldak). I had never heard the name before, but between the spicy chicken and the fire he was cooking it over, it seemed like a great name to me. I bought some and brought it home to my family. It was fantastic! These buldak trucks caught on: they would come out in the evenings, set up their makeshift fire pits, and grill spicy chicken over the flames. People would come out and take part in the fun. I can&#039;t set up a fire pit in my apartment, but my version is still plenty fiery! This buldak is spicy, a little sweet, and plenty soft and juicy. The crunchy rice cakes are my own variation and optional, but they give the dish a wonderful texture. If you want to make it less spicy, cut down on the hot pepper flakes, or use milder flakes. I use chicken breast in my recipe, but you could use chicken thigh, too. I hope you love this recipe! Let me know if you try it! Ingredients (4 servings) 2 pounds of chicken breast, cut into &frac34; or 1 inch cubes. &frac12; cup hot pepper flakes 2 to 3 tablespoons hot pepper paste 1 tablespoon soy sauce 3 tablespoons vegetable or corn oil. &frac12; teaspoon ground black pepper. ⅓ cup rice syrup (or corn syrup, sugar, honey) 6 large garlic cloves, minced. 2 teaspoons ginger, minced. 1 pound mozzarella cheese (optional), cut into small pieces. 1 cup of sliced rice cake (optional) 1 green onion, chopped. &frac14; cup water. Directions. Combine hot pepper flakes, hot pepper paste, soy sauce, 2 tablespoons vegetable oil, ground black pepper, rice syrup, garlic, and ginger in a bowl. Mix it well into a sweet and spicy paste. Add the chicken and mix well by hand. Heat up a skillet with 1 tablespoon vegetable oil. Add the sliced rice cakes and fry them for a few minutes. Turn them over with a spatula once or twice until both sides are crispy and light golden brown. Place the marinated chicken into a heavy pan, preferably cast iron. Use the water to rinse the bowl and get the last of the sauce into the pan. Cover and cook over medium high heat for 10 minutes. If you use a normal frying pan, it will take 7 to 8 minutes. Be sure not to burn the chicken. Uncover, stir and turn over the chicken with a wooden spoon. Add the rice cakes to the top of the chicken. Turn down the heat very low. Cover and let cook another 10 minutes, until the chicken is fully cooked. If you&#039;re using cheese, pre-heat the oven broiler. When the chicken is cooked, put the cheese over the top. Slip it into the oven for a few minutes until the cheese is melted and bubbly. Remove and sprinkle with the chopped green onion. Serve hot.

Make your own dry Ranch Seasoning Mix at home! This zesty mix of dried parsley, dill, chives, garlic, and onion powder can make dressing, dips, and season various recipes. It&#39;s as easy as mixing together simple ingredients, and it keeps well in the fridge for months, so you can always have it on hand.

DIY Dry Ranch Seasoning Mix for Dressing & More

buttermilk powder

parsley

dill weed

garlic powder (plus ½ T for extra garlic)

onion powder (plus ½ T for extra onion)

chives

fine sea salt (less

black pepper (to taste)

In a bowl, add all of the ingredients and whisk or stir until completely incorporated.

Store in an airtight container in the fridge for up to six months (check the buttermilk powder container to confirm its date). Use to make homemade ranch dressing (recipe below), or ranch dip for veggies. See the post for lots of other ideas, too!

This is a delicious recipe for Ranch Dressing.  It's easy to make a little it for a bigger crowd.  I liked the convenience of keeping the dry ingredients in a jar and whip up dressing easily! 

Top 5 bulk recipes from across the web

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Top 5 bulk recipes from across the web

The most viewed bulk recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheese & Spinach Penne With Walnut ...

Super greens vegetable fried rice

Healthier one-pan chicken stroganof...

Fire chicken with cheese (Cheese bu...

DIY Dry Ranch Seasoning Mix for Dre...

The most viewed bulk recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine