cooking ideas

This indulgent pasta dish was a tradition in my family growing up. It&#39;s quick, easy, and delicious. Healthy? Absolutely not.
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Orange Spaghetti

spaghetti

tomato soup

cheese,

While the pasta is cooking, heat the tomato soup in a saucepan. Cover to keep warm.

When pasta is cooked, strain, and return to pot. In about 4 or 5 batches, add some soup, then a handful of cheese, and stir until the cheese melts. Continue until it&#39;s all well combined, and well, orange. Then, stuff your face.

“Chowder” just might be one of the best food words ever. If you’ve been lucky enough to have a bowl of a well-prepared version, you can conjure the chowder memory just by saying the word. My favorite is always creamy and studded with bacon. Sweet corn doesn’t hurt. This version calls for fresh salmon and bay scallops. I add some lump crab when I want to impress. Sharp, tangy, Louisiana-style red-pepper hot sauce adds kick.The creamy soup base is so good, you could skip the fish and turn it into vegetable chowder simply by doubling the corn and adding some roasted diced red and poblano peppers. For a speedy weeknight chowder, I use canned salmon in place of fresh fish. Better than anything sold at the soup bars at the local grocery stores.

Creamy Fish Chowder With Bacon, Corn and Spinach

(3 ounces) leek, split lengthwise, rinsed

bacon, diced (about 2 ounces)

olive oil

white onion, diced

carrot, peeled, diced

serrano pepper, halved, seeded, minced

(32 ounces) seafood stock or chicken broth

water

corn kernels

heavy (whipping) cream

salt, freshly ground pepper

salmon fillet, skinned,

bay scallops,

chives

red-pepper sauce

Step 1: Remove most of the dark green section of the leek and save for other use. Dice the white and light green portion.

Step 2: Put leek, 2 slices diced bacon, 2 tablespoons olive oil, 2 diced potatoes, diced onion, diced carrot and minced serrano into a large saucepan. Cook, stirring occasionally, over medium-low heat until softened, about 10 minutes. Do not brown.

Step 3: Stir in 1 quart seafood stock and 1 cup water. Heat to a boil; reduce heat to low. Simmer, uncovered, stirring often, 20 minutes. (Base can be made several days in advance; refrigerate covered and reheat before continuing to step 4.)

Step 4: Stir in 1 cup corn and 1 cup cream. Simmer over low heat, 5 minutes. Season with ½ teaspoon salt and ¼ teaspoon pepper. Stir in 12 ounces salmon and 1 pound bay scallops. Simmer, 2 minutes.

Step 5: Stir in small bunch spinach. Simmer until salmon almost flakes, about 2 more minutes. Taste and adjust salt and pepper.

Step 6: Garnish with fresh chives. Serve right away with warm bread or oyster crackers. Pass the hot sauce.

So many people are trying to jazz up their grilled cheese recipes these days – and while I’m not hating it – I can’t resist a good old-fashioned grilled cheese. I like using sourdough bread for mine because I feel it gives the perfect amount of crunch. The use of American cheese pays homage to my Kraft singles days, while the Cheddar spruces things up a bit. Don’t shy away from the mayonnaise either, I promise it’ll taste like a regular grilled cheese, with just an extra hint of flavor and a lot more texture. &nbsp;

How to Make the Best Grilled Cheese

mayonnaise

butter

sourdough bread

cheddar cheese

american cheese

Step 1: In a small bowl, combine 1 tablespoon mayonnaise and 1 tablespoon butter together.

Step 2: Spread the butter-mayonnaise mixture evenly on one side of each slice of bread.

Step 3: In another small bowl, combine 1 ounce shredded cheddar cheese and 1 ounce shredded American cheese.

Step 4: Heat a nonstick skillet to medium high and place one slice of bread, butter-mayonnaise side down, into the skillet and top with the cheeses and the other slice of bread, butter-mayonnaise side up. Cover and cook for 2-4 minutes, until the underside of the sandwich is golden brown, and then flip. Press with a spatula to compress the sandwich, cover, and cook for 3-4 more minutes until the other side of the sandwich is golden brown as well. Press once more with the spatula, flip and cook for 1 more minute, then remove from pan. Let the sandwich cool for five minutes, then serve.

We&#39;ve experimented with many dishes from Naples, and these potato croquettes are a classic Neapolitan fritto. Andrew adapted the recipe, making it his own, by adding provolone piccante, an aged cheese with pronounced sharpness that also contributes some moisture to the croquettes. For a good part of her early life, our daughter, Prue, basically subsisted on these: They would arrive at the table piping hot, we&#39;d cut them in half to release some of the steam, and Prue would wait expectantly for her nibbles of the creamy croquettes as Andrew and I said, &quot;Hot-hot-hot.&quot; Kids love these unanimously and so do adults. At the restaurant, we shower the croquettes with very finely grated Parmigiano-Reggiano. It&#39;s not necessary, but the effect is very pretty, like a snow-covered mountain. They&#39;re just a wonderfully simple yet polished little bite, and they&#39;d make a superior snack for a cocktail party.
Click here to see &#39;Franny&#39;s&#39; Cookbook Brings the Neighborhood Italian Joint to Your Kitchen.

Potato Croquettes

yukon gold potatoes, peeled

kosher salt and freshly cracked black pepper,

unsalted butter, melted and still hot

provolone piccante, grated finely (about 3/4 cup)*

eggs

all-purpose flour

breadcrumbs,

safflower, canola, or grapeseed oil,

parmigiano-reggiano, grated finely (about 1/2 cup)

In a large pot, combine the potatoes, water, and 2 tablespoons salt. Bring to a boil and boil until the potatoes are tender, 20-25 minutes. Drain.

Place the butter and provolone in a large bowl. Pass the hot potatoes through the medium-sized plate of a food mill into the bowl. Season with ¼ teaspoon salt and ¼ teaspoon pepper. Stir in 1 of the eggs.

Spread the batter in an even layer on a rimmed baking sheet and cool completely. Cover tightly with plastic wrap and chill for at least 6 hours and as long as overnight.

To make the croquettes, place the flour, remaining eggs, and the breadcrumbs in 3 separate wide shallow bowls. Lightly beat the eggs and roll the cold potato mixture into tablespoon-sized balls.

Dip each ball in the flour, turning to coat, then in the eggs, and then coat evenly with breadcrumbs. (At this point, the croquettes can be refrigerated on a baking sheet tightly covered with plastic wrap for up to 3 days; bring to room temperature before frying.)

In a deep-fryer or heavy pot, heat at least 2 inches of oil to 360 degrees and line a plate with paper towels. Working in batches, fry the croquettes until golden and crisp, 2-3 minutes. Transfer to the plate to drain. Toss with salt and pepper, to taste, and the Parmigiano-Reggiano while still warm.

Hot dogs are an amazing invention, partly because of how versatile and fun they can be when you trick them out with toppings. Wrapped in bacon, nestled into a bun, covered with colorful toppings, and the zigzag of condiments, the Sonoran dog has to be one of the coolest, most visibly striking riffs of the genre.Like many epic food creations, the origins of the Sonoran hot dog are hard to pin down. In a New York Times article from 2009, John T. Edge noted tales of bacon-wrapped dogs being fed to crowds at wrestling matches in the 1950s in Mexico City, and Sonora, but also suggested Oscar Meyer&rsquo;s own print ads hawking the idea of bacon-wrapped dogs may have had something to do with how this riff began.However it got started, the end result is a fun (and messy) one. Refried beans, tomatoes, onions, salsa, avocado, and well, bacon, all come together to create a colorful, zesty, indulgent and filling treat. For tang and texture, the refried beans in this recipe (Texan purists can call them Yankee refried beans all they like, but this riff is tasty!), incorporate an ingredient unlikely to be found in most traditional recipes, but one that Chicago-style hot dog lovers would never eat a hot dog without:&nbsp; pickles.In any event, just make sure you have some moist, sturdy bread (no top-loading bun substitutions for the traditionally used bolilo rolls).Click here to see 8 Creative Hot Dog Recipes.

Sonoran Hot Dog

japanese mayonnaise, preferably kewpie

pinto beans, drained

red onion,

dill pickle, minced

hot sauce

salt and pepper,

tomatillos

white onion

jalapeno,

lemon

juice of 1 lime

franks

bacon

bolillo rolls or portuguese rolls

yellow mustard

tomato, diced

semi-hard avocado, pitted, peeled, and diced finely

red onion, diced

white onion, halved, grilled, and diced

red onion, halved, grilled, and diced

crema

Add the mayonnaise to a pot over medium heat, then the can of drained pinto beans. When the beans start to bubble and soften, mash them until they’ve turned into a paste and add the water, stirring to combine.

Add the onions and pickle, then blend in the cheese and hot sauce. Reduce over medium-low heat until the consistency is loose but not runny. Season with salt and pepper, to taste, and turn down the heat to the lowest setting, and cover until you’re ready to assemble the hot dog.

Throw the tomatillos, onion, jalapeno, lemon juice, and lime juice into a blender. Season with salt and pepper, to taste. Pulse until the salsa is fluid. Adjust the heat and seasoning, to taste.

If your crema, mayonnaise, and mustard aren’t in squirt bottles you may want to put them into some or put some of these condiments in the corners of separate plastic bags (you can cut off the tips of the corners and squirt out the condiments).

Preheat a gas grill, grill pan, or griddle on high heat.

Wrap each frank with bacon from end to end. If you don’t have fresh bread straight from the bakery, turn the oven up to the highest setting so as to moisten and resuscitate the bread. Hold each roll under a cold running faucet briefly and only until the water has covered every part of the roll. Repeat for each roll, then put the rolls in the heated oven for about 5 minutes.

Once the bread is in the oven, put the dogs on the grill making sure to cook all the way through but do not burn the bacon, about 5 minutes.

To assemble each hot dog, cut the roll down the top from about ½ inch away from the end to the same place on the other side. Remove much of the interior of the bread to make room for all of the fillings (piping hot, so mind your fingers!).

Evenly cover the inside with a light coating of mayonnaise, and then with a layer of refried beans, about 3 tablespoons. Spread the beans everywhere along the inside of the roll. Squirt a liberal zigzag layering of mustard on top of the beans up and down the inside of the roll (you’ll need that tangy flavor inside), then nestle the bacon-wrapped dog inside.

Cover with the tomato, avocado, and red and white fresh and grilled onions. Zigzag the salsa verde from one end of the top of the dog to the other, repeat with the yellow mustard, and a final zigzag layer of crema. Admire and enjoy!

These open-faced little cucumber tea sandwiches are sure to be a hit with the whole family. They&#39;re sophisticated and flavorful enough to be appealing to the parents, but simple and fun enough for the kids to help make.
Click here to see 11 Open-Faced Sandwiches for Summer.

Simple Open-Faced Cucumber Tea Sandwiches

cream cheese, softened

plain greek yogurt

herbs,

salt

garlic,

french bread, sliced

Combine all of the ingredients in a bowl. Mix with a wooden spoon or an electric mixer until combined. (An electric mixer will create a light, fluffy dip, and mixing by hand will create a denser mixture, but both are delicious.)

Use flower-shaped cookie cutters (or other fun shape) to cut the cucumber slices. Spread the herbed cream cheese on the bread and top with the cucumber slices.

This is my absolute, without a doubt, favorite food of all time. My mother made it for me on a weekly basis growing up and I have continued to make it for myself as often as possible since leaving her loving nest. It&#39;s comfort food at its most comforting and I love it. I adapted my mother&#39;s recipe to make it a lactose-free experience, without sacrificing any taste!
Click here to see Casserole Recipe Redux

Tuna Noodle Casserole

garlic

mushrooms

whole-wheat flour, plus more as needed

mushroom broth

lactose-free milk,

egg noodles, cooked

can tuna in water

peas, preferably organic

cheddar

worcestershire sauce

breadcrumbs

Heat the olive oil in large frying pan over medium-low heat. Add the garlic and mushrooms. Sauté for 5 minutes. Add the flour and stir until well mixed. Add the broth and ½ cup of the milk and whisk continously until smooth. Season with salt and pepper, to taste. (At this point you can use your best judgment to add more flour or milk to get a consistency that you like. It should be as thick as a gravy.)

Put the cooked noodles, tuna, peas, cheese, Worcestershire sauce, remaining milk, and mushroom sauce in a casserole dish. Mix well. Sprinkle the breadcrumbs on top and bake uncovered in the oven for 20-30 minutes. Season with more salt and pepper, to taste.

When my kids were young and I was a single parent I recall making a lot of casseroles, some planned and some much like what I did for dinner on this night. Leftovers were golden and casseroles like this were a favorite. It all started with some leftover chicken, mushrooms that were still good but might not be in another couple of days, and some rice in the pantry. Those ingredients combined in a Marsala cream sauce made for a quick and tasty meal.
See all chicken recipes.

Chicken in Marsala Cream Sauce

unsalted butter,

white onion, sliced

-12 ounces mushrooms, sliced

-1 cup marsala wine, sherry, or white wine

half-and-half

milk

rice

chicken

panko breadcrumbs

parmesan

In a large skillet, melt the butter over medium-high heat until just melted. Add the onion and cook, stirring occasionally until it has started to caramelize and brown.

Add the mushrooms and cook, stirring until just softened, about 3-4 minutes. Add the flour to the mixture, stir, and cook for 1 minute. Add the wine, half-and-half, and milk, and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Season with salt and pepper, to taste.

Stir in the water and the rice. Grease a large casserole dish and spread the chicken on the bottom. Pour the mushroom and rice mixture over the chicken. Make sure the rice is evenly distributed in the dish and cover the dish with aluminum foil.

Bake until bubbly, about 35 minutes. Combine the breadcrumbs and Parmesan in a bowl, sprinkle on top, and bake for 5 more minutes.

Top 8 cooking ideas recipes from across the web

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

Top Tags

Orange Spaghetti

Creamy Fish Chowder With Bacon, Cor...

How to Make the Best Grilled Cheese

Potato Croquettes

Sonoran Hot Dog

Simple Open-Faced Cucumber Tea Sand...

Tuna Noodle Casserole

Chicken in Marsala Cream Sauce

Top 8 cooking ideas recipes from across the web

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

Top Tags

Orange Spaghetti

Creamy Fish Chowder With Bacon, Cor...

How to Make the Best Grilled Cheese

Potato Croquettes

Sonoran Hot Dog

Simple Open-Faced Cucumber Tea Sand...

Tuna Noodle Casserole

Chicken in Marsala Cream Sauce

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