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Cauliflower Gratin with Crispy Bacon

Cauliflower Gratin with Crispy Bacon

1. Separate the cauliflower into stems and medium to small florets.Finely chop the stems until you have 1 1/2 cups and set aside. Discard any leftover stems.2. Bring a large pot of water to a boil. Add the florets and 1 tsp salt to the boiling water. Cook about 5 to 6 minutes, rinse, drain and set aside.3. Preheat oven to 400° F.4. In a pan over medium heat melt the butter and add in the shallots and stems and cook about 4 minutes, stirring occasionally. Stir in the garlic and cook 30 more seconds.5. Stir in the wine, stock and heavy cream and cook for 10 to 15 minutes or until liquid is reduced by half. 6. Spread the cauliflower florets over the bottom of a 9x13 baking dish.7. Puree the liquid mixture from the pan in a blender until smooth and pour over the florets. Season with salt and pepper and stir.8. Top with the grated cheese and bake in the preheated oven for 30 minutes. Sprinkle the crispy bacon on top and bake an additional 5 minutes.

Spicy Parmesan Roasted Brussels Sprouts

Spicy Parmesan Roasted Brussels Sprouts

Brussels sprouts tossed in olive oil, red pepper flakes, and freshly grated Parmesan cheese then oven roasted.

Roasted Cauliflower and Broccoli

Roasted Cauliflower and Broccoli

Dusted liberally with a Parmesan cheese, and a squeeze of fresh lemon, roasted broccoli and cauliflower is a healthy and flavorful side dish.

Easier Homemade Mushroom Ravioli

Easier Homemade Mushroom Ravioli

1. In a dutch oven over medium heat add the butter, shallots, mushrooms 1/4 tsp salt and 1/4 tsp pepper. Cook for 6 to 7 minutes stirring occasionally. Add the garlic powder and cook 1 more minute.2. Put the mushroom mixture in a blender or food processor and add the Parmesan cheese. Puree mixture until smooth.3. Cut the egg roll wrappers in half and place 1 TBSP of the mushroom mixture on eavh piece. Brush a little water around the edges of the wrapper. Fold to encase mixture and press to seal, make sure the wrapper is sealed tight and the mushroom mixture can't come out. Repeat until all the mixture and wrappers are gone.4. In a large pot boil water with 1 tsp salt. Reduce heat to medium and place half the raviolis in the water.5. Cook raviolis about 3 to 4 minutes, remove with a slotted spoon and add the remaining raviolis.6. In a small sauce pan over medium heat add the heavy cream with salt and pepper to taste. Stir occasionally until cream is heated through.7. Serve raviolis topped with the cream sauce.

Spicy Parmesan Roasted Smoked Sausage and Potatoes

Spicy Parmesan Roasted Smoked Sausage and Potatoes

1. Preheat oven to 400° F.2. Peel potatoes and cut into 1 and 1/2 inch pieces and place in a 9x13 baking dish.3. Cut smoked sausage into 1/2 inch discs and add to the baking dish.4. Add the the onion, pepper, oil, paprika, garlic powder, cayenne, salt, pepper and Parmesan cheese to the baking dish and toss to coat.5. Place in the oven for 1 hour turning everything with a slotted spoon every 15 minutes.

Roasted Butternut Squash Cavatappi

Roasted Butternut Squash Cavatappi

Corkscrew pasta tossed with roasted butternut squash in a shallot and sage brown butter sauce with Parmesan cheese.

Parmesan Asparagus

Parmesan Asparagus

Roasted Parmesan Asparagus - This is one of the easiest and most flavorful ways to prepare this veggie. Roasted Parmesan Asparagus is packed full of flavor and is a great way to get some greens into your diet! Simple seasonings and Parmesan cheese enhance the flavors of naturally... #bossasparagus

Roasted Red Pepper and Tomato soup | Christmas recipes - Rumki's Golden Spoon

Roasted Red Pepper and Tomato soup | Christmas recipes - Rumki's Golden Spoon

Roasted Red pepper and Tomato soup is a classic winter soup recipe which is very popular in Christmas-New year celebrations. Its amazing flavour and vibrant colour makes it a perfect festive dish. This supreme soup is prepared by blending the roasted red bell peppers, tomatoes, onions, garlic and is seasoned with some herbs and spices. It is mostly served with garlic bread, grilled sandwiches, baguettes and some cheese.

Roasted Vegetable Salad

Roasted Vegetable Salad

How to make a Roasted Vegetable Salad. INGREDIENTS: 6-8 Servings 1 Red Bell Pepper 1 Green Bell Pepper 1 Yellow Bell Pepper 1/2 of Head Cauliflower 3/4 Cup Diced Cucumber 1/2 Cup Feta (crumbled) 1 1/2 Tbsp Olive Oil Salt and Pepper (to taste) 2 Tbsp Balsamic Salad Dressing 1/4 Cup Fresh Basil (chopp

Chili and Red Bell Pepper Appetizer

Chili and Red Bell Pepper Appetizer

This is a very hot dip for cheeses. Chili and Red Bell Pepper Appetizer is packed in small glass jars containing 13 tsp or 6 Tbsp because you do not need

Roasted Red Pepper Pesto

Roasted Red Pepper Pesto

The sweet, smoky and slightly spicy pesto features roasted red peppers, garlic, pine nuts, basil (and mint, if you have it) and Parmesan. It’s an incredible sauce for pasta, or you can spoon it on fish, chicken and vegetables. It’s also fabulous on sandwiches (it makes for the ultimate Grilled Cheese!). You can roast the peppers in the oven under the broiler, on the stovetop over a gas flame, or on a grill. Or you can use jarred roasted red peppers instead (use two large jarred peppers)! For a vegan version, omit the Parmesan cheese and add another tablespoon of pine nuts.

Roasted Cherry Tomato Pasta - Dreamy Table

Roasted Cherry Tomato Pasta - Dreamy Table

This roasted cherry tomato pasta is surprisingly so fresh and delicious. The combination of sweet cherry tomato and roasted garlic is so satisfying and makes a delicious sauce for angel hair pasta. If you make this Roasted Cherry Tomato Pasta, be sure to leave a comment and tag me on Instagram! Love to hear from you. Follow my Pinterest and Instagram to get more recipes and cooking ideas! Related article: Cheesy Baked Pasta Frittata Roasted Cherry Tomato Pasta Ingredients 250g mixed cherry tomatoes 1 garlic bulb, halved horizontally 1/4 cup olive oil 2 sprigs oregano 300g pasta sea salt & freshly ground black pepper freshly grated parmesan red pepper flakes Method Preheat oven to 200°C. Place tomatoes, garlic, and oregano into an ovenproof skillet. Drizzle with olive oil, and season with sea salt & freshly ground black pepper. Roast for 25-30 minutes until tomatoes are burst and tender. Meanwhile, in a large pot of boiling salted water, cook pasta until al-dente, stirring occasionally. Drain. Toss cooked pasta with tomato mixture. Top with grated parmesan and red pepper flakes.

Roasted Red Pepper and Tomato Soup - The Delectable Garden Food Blog

Roasted Red Pepper and Tomato Soup - The Delectable Garden Food Blog

My homely Roasted Red Pepper and Tomato Soup is comfort food at its best, especially when served with a grated cheese sandwich.

Spiced Coconut Pumpkin Soup - Dreamy Table

Spiced Coconut Pumpkin Soup - Dreamy Table

Warm and fragrant pumpkin soup infused with spices perfect for monsoon and winter. Serve this spiced coconut pumpkin soup with a swirl of coconut milk, pumpkin seeds, and savory granola for extra crunch. If you make this Spiced Coconut Pumpkin Soup, be sure to leave a comment and tag me on Instagram! Love to hear from you. Follow my Pinterest and Instagram to get more recipes and cooking ideas! Related article: Roasted Pumpkin Manti Spiced Coconut Pumpkin Soup Ingredients 1 kg butternut pumpkin, peeled and chopped 1/4 cup coconut oil 1 bulb garlic, halved 1/2 teaspoon coriander powder 1 teaspoon red chili flakes 1/2 teaspoon cayenne pepper 1 tsp grated fresh ginger 1-liter vegetable stock or water 200ml coconut milk salt and freshly ground black pepper pumpkin seeds, for serving savory granola, for serving coconut milk, for serving Direction Preheat oven to 200C. Place the pumpkin, and garlic on a lightly greased baking tray lined with baking paper. Drizzle with oil, and sprinkle with salt and pepper. Cook for 20-30 minutes or until pumpkin is soft. Remove the garlic from their skin. Heat 1 tablespoon coconut oil in a large saucepan. Add ginger, coriander, chili flakes, cayenne pepper, roasted pumpkin, and garlic to the …

Cauliflower Taco Meat - Salt and Wild Honey

Cauliflower Taco Meat - Salt and Wild Honey

As you may have gathered from my posts so far, I eat everything. It doesn’t matter if it is vegan or all meat. I just like variety and if it looks or sounds good, I will make it and eat it. I wasn’t trying to reduce my meat intake or anything of the sort but I came across this idea on Tasty and it looked so good and so much like meat that I had to try it. If you are vegan, this could be a great addition to your recipes or you may already know a variation of this recipe. But if you are a meat lover, do not turn away from this recipe because it doesn’t have meat! Give it a shot. Now I won’t tell you that this taste just like ground beef because that would be a lie. The texture is softer and though it does have some umami it isn’t as much as that of meat. But it is delicious and I didn’t miss the meat when I was eating this. I don’t think you will either. You can use this cauliflower meat for tacos, quesadillas, nachos, burritos, burrito bowls, you name it. Keep these three tips in mind while making this: Do not over blend the ingredients. You want this to stay pretty coarse like rice. Do not over cook it. You don’t want it to be mushy. Season it generously with salt. Taste and adjust; if this is bland it is all your fault 👀 Ok, now proceed to the recipe below. Cauliflower Taco Meat 1 cauliflower head 8 oz baby bella mushrooms 2 tablespoons oil 1 medium onion 3 cloves garlic 1 teaspoon cumin 1 to 2 tablespoons chili powder 2 tablespoons soy sauce Salt and pepper to taste Method Cut the cauliflower in half and break it up into small pieces. Place the cauliflower in a food processor or blender and pulse until they break down into rice size pieces. Take it out and set it aside. Place mushrooms in the food processor or blender and pulse until they break down into rice size pieces. Heat oil in a large pan over medium high heat. Add the onions and cook for about 3 minutes then add the garlic and cook for another minute or until fragrant. Add the cauliflower, mushrooms, cumin, chili powder, soy sauce, salt and pepper then stir. Taste and adjust salt if necessary. Cook for about 10 minutes until they are tender and most of the water from the cauliflower and mushrooms have evaporated. Prepare it along with other ingredients for nachos, tacos, or whatever you are making and enjoy!

Cauliflower cheese tart

Cauliflower cheese tart

This cauliflower cheese tart combines a light, cheesy filling with juicy roasted tomatoes and flaky shortcrust pastry. A perfect dinner party treat!

Fish and Vegetable en Papillote - Dreamy Table

Fish and Vegetable en Papillote - Dreamy Table

Moist and flavorful fish with perfectly crisp-tender summer vegetables, and a light lemony sauce, all cooked together in an attractive parchment paper pouch. When cooking en papillote beside the main item (seafood or chicken), there are usually vegetables, aromatic herbs, and seasoning. If you make this Stir-fry Garlic Chive Flowers, be sure to leave a comment and tag me on Instagram! Love to hear from you. Follow my Pinterest and Instagram to get more recipes and cooking ideas! Related article: Smoked Catfish Kedgeree Fish and Summer Vegetables en Papillote Ingredients 2 skinless fish fillets 1 medium-size zucchini 1 eggplant olive oil salt and pepper to taste Sauce 1 large shallot, sliced 2-inch ginger, julienne 1 lemongrass, sliced 2 green chili, sliced juice of 1 lemon 1/2 tablespoon fish sauce cilantro, mint leaves, and garlic chive flower Direction Prepare the sauce. Place the shallots, ginger, lemongrass, green chili, lemon, and fish sauce in a mixing bowl, whisk to combine. Prepare 2 large (12 x 12-inch) pieces of parchment paper. Fold it in half, unfold the paper and arrange the vegetables on the bottom half of a parchment paper. Place the fish fillet on top of vegetables, drizzle with olive oil, sprinkle with salt, and pepper. …

Roasted Broccoli with Garlic and Parmesan

Roasted Broccoli with Garlic and Parmesan

Delightfully tasty roasted broccoli with garlic and Parmesan is a side dish made in heaven with the uniquely wonderful garlic flavor and rich Parmesan cheese topping! Plus, roasting brings out such a different broccoli flavor that is a true treat for all of your broccoli lovers!

Cheesy Baked Pasta Frittata - Dreamy Table

Cheesy Baked Pasta Frittata - Dreamy Table

This cheesy baked pasta frittata is one the whole family will love. It also perfect for brunch, school lunch, or picnic. I made this delicious spaghettini frittata with plenty of cheese and sausage then served with a simple salad. If you make this Cheesy Baked Pasta Frittata, be sure to leave a comment and tag me on Instagram! Love to hear from you. Follow my Pinterest and Instagram to get more recipes and cooking ideas! Related article: One Pot Spicy Tomato Pasta Cheesy Baked Pasta Frittata Ingredients 4 large free-range eggs 40g parmesan or cheddar cheese 1 tbsp olive oil 1/2 onion, finely chopped 1 garlic, minced 2 sausage, sliced sea salt and freshly ground black pepper 300g cooked pasta melted cheese Direction Heat the olive oil in a non-stick ovenproof frying pan over medium-high heat. Cook the onion for 6 to 7 minutes until soft, stirring occasionally. Add garlic and sausage, cook for 2-3 minutes until fragrant. Stir in cooked pasta, mix well. Preheat oven to 200c. Beat the eggs in a large bowl, then grate in the cheese. Season with salt and pepper, whisk until combined. Add pasta mixture to the bowl and stir until well combined. Wipe the frypan clean with …

Whole roasted cauliflower cheese

Whole roasted cauliflower cheese

Whole roasted cauliflower cheese: it's a hybrid of roasted cauliflower and cauliflower cheese. Best of both worlds!

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