seo november 2024

This creamy chicken casserole tastes like — you guessed it — a million bucks.

Million Dollar Chicken Casserole

cream cheese,

condensed cream of chicken soup

cottage cheese

sour cream

onion powder

garlic powder

black pepper

scallions

45 Ritz crackers (about 1 1/2 sleeves)

unsalted butter, melted

Cracker substitution: Townhouse butter crackers can be used in place of the Ritz, you will need about 50 crackers (about 1 2/3 sleeves) to yield 2 cups coarse crumbs.Make ahead: The casserole can be assembled without the cracker topping, covered, and refrigerated for up to 2 days ahead. Let the casserole sit at room temperature and make the cracker topping while the oven heats. Bake uncovered as directed; you may need to add 5 to 10 minutes to the baking time.Storage: Refrigerate leftovers in an airtight container for up to 4 days.

The Kitchn

Patty Catalano

Step 1

Step 2

Stir 4 ounces room temperature cream cheese, 1 (10.5-ounce) can condensed cream of chicken soup, 1/2 cup cottage cheese, 1/2 cup sour cream, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon black pepper together in a large bowl until the cream cheese is incorporated.

Step 3

Thinly slice 2 medium scallions, keeping the dark green parts separate from the light green and white parts. Stir the light green and white scallion parts and 1 pound shredded chicken into the cream cheese mixture until combined.

Step 4

Transfer to a 9x9-inch square or 2 1/2-quart baking dish and spread into an even layer. Wipe the now-empty bowl clean.

Step 5

Place 45 Ritz crackers in a large zip-top plastic bag and seal the bag. Use your hands or a rolling pin to crush into coarse crumbs (about 2 cups). Stir the crackers and 6 tablespoons melted unsalted butter together in the empty bowl until the crumbs are evenly coated. Evenly sprinkle the cracker crumbs over the casserole.

Step 6

Bake until the edges are bubbling and the top is golden-brown, 30 to 35 minutes. Garnish with the dark green scallion parts, and let cool for 5 minutes before serving.

The nutritional information for this dish is an utter disaster.  I can&#39;t leave zero stars, but zero is my rating.  Do better, please.

This staple of Puerto Rican cuisine is made with white rice and pigeon peas simmered in a flavorful homemade sofrito.

Arroz con Gandules

yellow onion, quartered

cilantro

green bell pepper, seeded and quartered

garlic

olive oil

sazón seasoning

white rice

sofrito (see above)

water

(about 15-ounce) can pigeon peas, drained and rinsed

olives

pimento peppers, drained (optional)

kosher salt,

Adding meat: Many recipes add ham, pork, or bacon to the rice (the meat can be cooked or uncooked). If using, cook 1/2 cup diced meat in the oil in Step 1 of the rice until browned before adding the sazón seasoning.Make ahead: The sofrito can be made up to 4 days ahead and refrigerated in an airtight container, or frozen for up to 6 months. Thaw in the refrigerator before using.Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Andrea Rivera Wawrzyn

Step 1: Make the sofrito:

Process 1/2 chopped medium yellow onion, 1/2 chopped medium bunch fresh cilantro, 1/2 chopped medim green bell pepper, and 6 peeled garlic cloves in a food processor until finely chopped and the texture of pesto, about 30 seconds. Reserve 1/2 cup of sofrito for the rice; the remaining can be refrigerated in an airtight container for up to 4 days, or frozen for up to 6 months.

Step 1: Make the rice:

Heat 2 tablespoons olive oil in a large pot over medium heat until shimmering. Add 1 tablespoon sazón seasoning and cook, stirring frequently, until fragrant, about 30 seconds. Add 1 1/2 cups long-grain white rice and cook, stirring often, until fragrant, about 2 minutes.

Step 2: Make the rice:

Stir in the reserved 1/2 cup sofrito, 2 1/2 cups water, 1 (about 15-ounce) can pigeon peas (drained and rinsed), 1/4 cup pitted Manzanilla olives, 2 tablespoons diced pimento peppers if using, 1 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper. Bring to a boil.

Step 3: Make the rice:

Reduce the heat to low to maintain a simmer. Cover and cook until the rice is tender and all the liquid is absorbed, about 20 minutes. Fluff the rice with a fork. Taste and season with more kosher salt as needed.

Brushing it with honey takes it over the top.

Perfect Fluffy Cornbread

buttermilk or whole milk,

eggs,

Cooking spray

all-purpose flour

yellow cornmeal

baking powder

baking soda

salt

unsalted butter, melted and cooled slightly

sugar brown sugar

honey,

Halving the recipe: This recipe can be halved to yield 12 pieces. Halve all the ingredients except for the baking soda; use 1/2 teaspoon. Bake in an 8x8-inch baking dish, and check on the cornbread after 20 minutes of baking time.Storage: Leftover cornbread can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 2 months. Thaw in the refrigerator before reheating in a 325ºF oven until warmed through.

Christine Gallary

Heat the oven to 375ºF. Coat a 9x13-inch baking pan, preferably metal, with cooking spray.

Whisk 2 cups all-purpose flour, 2 cups yellow cornmeal, 4 teaspoons baking powder, and 3/4 teaspoon baking soda together in a large bowl.

Whisk 2 sticks melted unsalted butter, 2 cups room-temperature buttermilk, 2 room-temperature large eggs, 1/2 cup granulated sugar, and 2 teaspoons kosher salt together in a medium bowl until combined.

Add the butter mixture to the cornmeal mixture and fold together with a flexible spatula until just combined. Transfer to the baking pan and spread into an even layer, going all the way to the corners.

Bake until the edges are starting to brown and a tester inserted into the center comes out clean, 22 to 25 minutes.

Immediately brush the top with 2 tablespoons honey if desired. Let cool for at least 15 minutes before cutting into 24 pieces. Serve warm or at room temperature with more butter and honey if desired.

Cheesy, crispy, lemony roasted green beans.

Roasted Green Beans

green beans

lemon

lemon juice (from 1/2 medium lemon)

black pepper,

grated Parmesan cheese (1/2 cup firmly packed freshly grated

toasted, sliced almonds (optional)

Storage: Refrigerate leftovers in an airtight container for up to 4 days.

Janette Zepeda

Heat the oven to 425ºF. Meanwhile, line a rimmed baking sheet with parchment paper or aluminum foil. Trim the stems ends from 1 pound green beans, then pat very dry.

Place the green beans, 2 teaspoons olive oil, 2 teaspoons finely grated lemon zest, 1 teaspoon lemon juice, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper on the baking sheet. Toss with your hands until evenly coated, then spread into an even layer.

Roast for 5 minutes. Stir and arrange the green beans back into an even layer. Evenly sprinkle with 1 ounce grated Parmesan cheese.

Return to the oven and roast until the cheese and green beans are browned in spots, 5 to 6 minutes more. Transfer to a serving dish. Sprinkle with more grated Parmesan cheese, lemon zest, black pepper, and 1/2 cup toasted, sliced almonds if using.

Butternut Squash Soup

unsalted butter

yellow onion, diced (about 1 3/4 cups)

carrots,

garlic,

(32-ounce) carton low-sodium vegetable

smoked paprika

Heavy cream, crème fraîche, or coconut cream, for drizzling (optional)

Storage: Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.

Rachel Perlmutter

Melt 3 tablespoons unsalted butter in a medium Dutch oven or heavy-bottomed pot over medium-high heat. Add 1 diced large yellow onion, 2 peeled and diced medium carrots, and 4 crushed garlic cloves. Cook, stirring occasionally, until softened, and lightly browned in spots, about 8 minutes.

Stir in 1 chopped butternut squash, 1 quart low-sodium vegetable broth, 2 teaspoons finely chopped fresh sage leaves, 1/2 teaspoon smoked paprika, and 1/2 teaspoon kosher salt. Bring to a boil.

Reduce the heat to maintain a simmer. Partially cover and cook until the squash is tender and starting to fall apart, 20 to 30 minutes.

Turn off the heat. Use an immersion blender and blend directly in the pot, or blend in batches in a stand blender until creamy and smooth. Taste and season with kosher salt and black pepper as needed. Serve drizzled with heavy cream and garnished with more finely chopped fresh sage leaves and black pepper if desired.

This quick and easy pumpkin pie is perfect on every Thanksgiving table.

Pumpkin Pie

recipe Flaky Pie Dough, chilled (or 1 store-bought pie crust,

All-purpose flour,

pumpkin purée (not pumpkin pie filling)

evaporated milk

sugar

eggs

pumpkin pie spice

vanilla extract

Make ahead: The pie can be baked up to 1 day ahead. Let cool, tightly wrap in plastic wrap, and refrigerate. Serve chilled or let sit at room temperature for 20 minutes before serving.Storage: Cover leftover pie and refrigerate for up to 3 days.

Molly Allen

Let 1 disk pie dough sit at room temperature for 10 minutes. Dust a work surface generously with all-purpose flour. Roll out the dough on the work surface into a 12-inch round. If the dough cracks when you first start rolling, let it sit for 1 minute to warm slightly before rolling again. Transfer into a 9 1/2- to 10-inch deep-dish pie dish and crimp the edges.

Refrigerate for at least 30 minutes. Meanwhile, arrange a rack in the lower third of the oven and heat the oven to 425°F.

Whisk 1 (15-ounce) can pumpkin purée, 1 (12-ounce) can evaporated milk, 1 cup granulated sugar, 2 large eggs, 2 teaspoons pumpkin pie spice, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt together in a large bowl until smooth. Pour into the pie crust.

Bake for 15 minutes. Without opening the oven door, reduce the temperature to 350°F. Bake until the pie is slightly puffed in the middle with a light jiggle if you gently tap the pan, 45 to 50 minutes more. Check after 30 minutes after you turn the temperature down: If the crust is browning too quickly, loosely cover the pie with aluminum foil. Let cool to room temperature before serving, at least 4 hours.

I&#39;ve always used the original Libby recipe, with added ground ginger and swap heavy cream for the evaporated milk and a ½ cup of light brown sugar in the required total.  Even pumpkin pie haters go back for seconds. 

This classic French stew is the coziest thing you’ll cook.

Coq au Vin

bone-in, skin-on chicken legs, thighs, drumsticks, or a combination

kosher salt, divided, plus more as needed

black pepper, plus more as needed

bacon

yellow onion, diced (about 2 cups)

tomato paste

bay leaves

thyme

Cognac

dry red wine,

chicken broth

parsley

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Kelli Foster

Pat 3 pounds bone-in, skin-on chicken pieces dry with paper towels and season all over with 2 teaspoons of the kosher salt and 1/2 teaspoon black pepper.

Cook 4 ounces chopped thick-cut bacon in a Dutch oven or heavy-bottomed pot over medium heat, stirring occasionally, until the fat is rendered and the bacon is browned, 6 to 8 minutes. Transfer to a plate with a slotted spoon.

Increase the heat to medium-high. Working in 2 batches, add the chicken skin-side down to the pot in a single layer. Sear until the skin is crisp, golden-brown, and releases easily from the pan, then flip and sear the second side, 3 to 4 minutes per side. Transfer the chicken to a large plate or baking sheet; it will not be cooked through.

Reduce the heat to medium. Add 1 diced large yellow onion, 2 peeled and diced large carrots, and 1/2 teaspoon of the kosher salt. Cook, stirring occasionally, until the onion is softened, about 5 minutes. Stir in 3 minced garlic cloves, 1 tablespoon tomato paste, 2 dried bay leaves, and 1 teaspoon dried thyme. Cook until the tomato paste is fragrant and darker in color, about 2 minutes. Stir in 1 1/2 tablespoons all-purpose flour and cook for 1 minute to remove the floury taste.

Add 1/4 cup Cognac and cook until evaporated, about 30 seconds. Add 2 cups dry red wine and 1 cup low-sodium chicken broth, and scrape any browned bits from the bottom of the pot. Bring to a simmer. Reduce the heat to maintain a gentle simmer.

Return the chicken to the pot skin-side up so that it is mostly submerged (some overlapping is OK); pour in any accumulated juices from the plate. Cover and simmer until the chicken is very tender, about 30 minutes. Meanwhile, melt 3 tablespoons unsalted butter in a large skillet over medium heat. Add 8 ounces quartered cremini mushrooms, 8 ounces pearl onions, and the remaining 1/2 teaspoon kosher salt. Cook, stirring occasionally, until tender and lightly browned all over, 10 to 12 minutes. Turn off the heat.

Step 7

Add the reserved bacon, mushrooms, and onions to the pot and stir to combine. Cook uncovered for 10 minutes to let the flavors meld.

Step 8

Remove and discard the bay leaves. Taste and season with more kosher salt and black pepper as needed. Garnish with chopped fresh parsley leaves if desired.

Toasted pecans and a sweet filling inside a buttery, flaky pie crust.

Pecan Pie

recipe

Whipped cream or vanilla ice cream,

corn syrup

unsalted butter,

bourbon (optional)

pecan pieces (8 ounces)

Make ahead: The disk of pie dough can be made up to 4 days ahead and refrigerated. The wrapped dough can also be placed in a freezer bag and frozen for up to 3 months; thaw in the refrigerator overnight before using.Storage: Store the pecan pie, loosely covered, at room temperature for up to 3 days.

Step 1: Prepare the pie dough:

Let 1 disk pie dough sit at room temperature for 10 minutes. Dust a work surface generously with all-purpose flour. Place the dough on the work surface and roll out into a 12-inch round. If the dough cracks when you first start rolling, let it sit for 1 minute to warm slightly before rolling again.

Step 2: Prepare the pie dough:

Transfer to a regular 9-inch pie dish (not deep-dish). Trim the edges with kitchen shears as needed so there is a 1-inch overhang. Crimp the edges. Refrigerate until ready to use.

Step 1: Make the filling:

Arrange a rack in the lower third of the oven and heat the oven to 350°F.

Step 2: Make the filling:

Whisk 3 large eggs, 1 cup packed brown sugar, 3/4 cup corn syrup, 3 tablespoons melted unsalted butter, 1 tablespoon vanilla extract, 1 tablespoon bourbon if using, and 3/4 teaspoon kosher salt together in a large bowl until combined.

Step 3: Make the filling:

Remove the crust from the refrigerator. Sprinkle 2 cups pecan pieces evenly into the crust. Pour the filling over the pecans.

Step 4: Make the filling:

Place the pie on a rimmed baking sheet. Bake until the filling is just set but still slightly wobbly in the middle, and an instant-read thermometer inserted into the center of the pie registers at least 200°F, 45 to 50 minutes. (The filling will be very hot and will continue to cook once removed from the oven.)

Step 5: Make the filling:

Place the pie (still on the baking sheet) on a wire rack and let cool for 15 minutes. Remove the baking sheet, place the pie dish directly on the wire rack, and let cool completely, about 2 hours more. Serve with whipped cream or vanilla ice cream if desired.

Old-Fashioned

demerara sugar

Angostura bitters

bourbon or rye whiskey

orange peel

Luxardo cherries, for garnish (optional)

Stir 2 teaspoons water, 1 teaspoon demerara sugar, and 3 dashes Angostura bitters together in a mixing glass or cocktail shaker until the sugar is nearly dissolved.

Fill a rocks or old-fashioned glass with ice. Fill the mixing glass or cocktail shaker with ice, add 2 ounces bourbon, and stir until well-chilled.

Pour the cocktail through a strainer into the glass. Twist the orange peel directly over the cocktail’s surface, then garnish with the peel. Garnish with 1 to 2 Luxardo cherries if using.

Classic and my favorite drink.  I judge bars and restaurants by their Old Fashioned! (And yes, I have sent some back!). The only twist I love in

Classic and my favorite drink. I judge bars and restaurants by their Old Fashioned! (And yes, I have sent some back!).Luxardo cherries are a must and 1/8tsp or so of the syrup is a great addition.The only twist I love is to use a little real maple syrup instead of sugar! And don&#39;t overdo the bitters! 3 shakes is enough!

The Most Delicious Lasagna of All Time

pancetta (about 1 cup)

yellow onion, finely diced (about 1 1/2 cups)

carrot,

Olive oil,

beef

dry white wine

tomatoes

tomato sauce

nutmeg

lasagna noodles

grated Parmesan cheese (1 1/3 cups freshly grated

Make aheadThe bolognese sauce and béchamel can be made up to 2 days ahead. Refrigerate in separate airtight containers, placing a sheet of plastic wrap or parchment paper directly onto the surface of the béchamel to prevent a skin from forming before sealing the container. Gently reheat each sauce until warmed through before assembling the lasagna.The lasagna can be assembled up to 1 day ahead before baking. Let cool completely, cover, and refrigerate. Let sit at room temperature for 30 minutes before baking uncovered.Storage: Refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.

Step 1: Make the bolognese sauce:

Cook 4 ounces diced pancetta in a Dutch oven or heavy-bottomed pot over medium heat, stirring occasionally, until the fat is rendered and the pancetta is lightly browned, 6 to 8 minutes. Stir in 1 finely diced medium yellow onion, 1 peeled and finely diced medium carrot, 1 finely diced medium celery stalk, and 3 minced garlic cloves. Cook, stirring occasionally, until softened, 5 to 8 minutes. If the pan begins to dry out add up to 1 tablespoon olive oil.

Step 2: Make the bolognese sauce:

Add 1 pound lean ground beef, and season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, breaking up the beef into smaller pieces, until cooked through, 5 to 6 minutes.

Step 3: Make the bolognese sauce:

Stir in 2 tablespoons tomato paste and cook, stirring occasionally, until darkened in color, 2 to 3 minutes. Stir in 1/2 cup dry white wine and cook until almost evaporated, 2 to 3 minutes. Stir in 1 (28-ounce) can crushed tomatoes and 1 (15-ounce) can tomato sauce, and bring to a simmer.

Step 4: Make the bolognese sauce:

Reduce the heat to maintain a gentle simmer and cook until the sauce is slightly thickened and the flavors meld, about 30 minutes. Taste and season with more kosher salt as needed. While the sauce is simmering, soak the lasagna noodles and make the béchamel sauce.

Step 1: Soak the noodles and make the béchamel sauce:

Heat the oven to 350℉. Arrange 15 dried lasagna noodles in an even layer in a 9x13-inch baking dish. Add enough very hot tap water to completely cover the noodles and let soak for 20 minutes, moving the noodles around occasionally and separating any stacked noodles.

Top 15 seo november 2024 recipes from across the web

The most viewed seo november 2024 recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Million Dollar Chicken Casserole

Arroz con Gandules

Perfect Fluffy Cornbread

Roasted Green Beans

Butternut Squash Soup

Pumpkin Pie

Coq au Vin

Pecan Pie

Old-Fashioned

The Most Delicious Lasagna of All T...

Old-School Crumb Cake

Corn Pudding Casserole

Giblet Gravy

Puerto Rican Pasteles

Leftover Turkey Noodle Soup

Top 15 seo november 2024 recipes from across the web

The most viewed seo november 2024 recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Million Dollar Chicken Casserole

Arroz con Gandules

Perfect Fluffy Cornbread

Roasted Green Beans

Butternut Squash Soup

Pumpkin Pie

Coq au Vin

Pecan Pie

Old-Fashioned

The Most Delicious Lasagna of All T...

Old-School Crumb Cake

Corn Pudding Casserole

Giblet Gravy

Puerto Rican Pasteles

Leftover Turkey Noodle Soup

The most viewed seo november 2024 recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine