Cooking - for a new lifestyle (Our Test Kitchen)

Bake 9 potatoes Drizzled in oil At 350 for 40 minutes. Cool until handle-able. Cut each potato in half. Scoop out center And place it in a bowl. Set empty potatoes aside. Mash and add Parsley Salt and pepper to taste 2 tbsp butter Spread the mashed potatoes In a greased pie plate And smooth out. In a bowl mix together 1lb ground beef Parsley Salt and pepper Diced onions Form 18 rough meatballs. Stuff a boccini mini mozza ball Or a cube of your favourite cheese And roll the meatball One more time To encase the cheese completely. Now take the  potato shells And stuff with the meatballs. Place stuffed potato shells Meatball side down  On mashed potato crust. Cover all the potatoes  in a bechamel sauce. Top with shredded mozzarella. Bake at 350 For  20 minutes. Serve with a big salad. "Bon appetit!" Bechamel Sauce Melt 3 tablespoons (45 ml) butter On medium heat Stir in 3 tablespoons (45 ml) flour Forming a light paste Then add 2 cups (500 ml) milk 1/2 onion, finely c

Cut 1.5 potatoes per person Into wedges Drizzle with olive oil Mix until covered. *I used frozen fries and it worked fine Sprinkle with Salt and pepper And Paprika Put onto bake sheet evenly With 4 garlic cloves Bake at 350 for 30 min Remove garlic and mash Mix together: 1tbsp mayo 2tbsp cream cheese And mashed garlic Add 3 tbsp milk  And mix to creamy consistency. In a square baking pan Lined with parchment paper, Cover bottom  with shredded mozzarella cheese. Stand fries along edges working in Until pan is full. Drizzle milk mixture between potatoes Sprinkle with more Shredded mozzarella And some bacon. Bake again at 400 For 10 minutes. Sprinkle chopped green onion. Great for sharing. "Bon appetit!" Taken from https://www.facebook.com/110597240574537/posts/343498773951048/

1 boneless beef chuck roast (3 to 4 pounds) 1/2 teaspoon salt 1/2 teaspoon pepper 1 tablespoon olive oil 1 medium onion, cut into 1-inch pieces 3/4 cup Asian black bean sauce Or Hoisen sauce 1/4 cup reduced-sodium beef broth 1/2 pound sliced fresh mushrooms 8 ounces fresh snow peas, trimmed 1 tablespoon cornstarch 1 tablespoon cold water Hot cooked rice 4 green onions, sliced Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown roast 3-4 minutes on each side. Transfer to a 6-qt. slow cooker.  Add onion.  Whisk together black bean sauce and broth; pour over roast.  Cook, covered, on low 5-6 hours. Add mushrooms and snow peas;  continue cooking on low until meat is tender, about 30 minutes. Remove roast and vegetables to a serving platter; keep warm.  Transfer cooking juices to a small saucepan; skim fat. Bring cooking juices to a boil.  In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices.  Return to

Ingredients: 1 medium spaghetti squash  Cut squash lengthwise in half  remove and discard seeds.  Place squash in a baking pan,  cut side down add 1/2 in. of water.  Bake, uncovered, 40 minutes.  Drain water from pan. When squash  Is cool enough to handle,  Use a fork to separate strands.  ***note: I did not believe this would work. BUT It did work! So I mixed it in with the pasta! We had a tough time finding it So a great way to add even MORE Veggies to a spaghetti supper. 1 pound lean ground beef (90% lean) 2 cups sliced fresh mushrooms 4 garlic cloves, minced, divided 4 plum tomatoes, chopped 1 rib celery diced 1 small zucchini diced or shredded 1\2 onion diced 1 cup chopped spinach leaves 2 cups pasta sauce 1/2 teaspoon pepper, divided 1 tablespoon olive oil Salt and pepper Half a bag of spaghetti Cooked as directed. Grated Parmesan cheese Directions Preheat oven to 375°.  In a large skillet,  cook beef and mushrooms  over medium heat  until beef is no longe

Ingredients: 2 tablespoons olive oil 1 small onion, chopped 1 celery rib, finely chopped 1 small green pepper, chopped 2 garlic cloves, minced 1 can (15 ounces) Italian tomato sauce 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained 1/2 cup water 1/2 teaspoon Worcestershire sauce 1/8 to 1/4 teaspoon cayenne pepper 1 pound uncooked shrimp (31-40 per pound), peeled and deveined 1 1\2 cups brown rice In a large skillet,  Heat oil over medium heat.  Add onion, celery and pepper Cook and stir 5-7 minutes or until tender.  Add garlic; cook 1 minute longer. Stir in tomato sauce,  diced tomatoes,  water, Worcestershire sauce and cayenne bring to a boil.  Reduce heat and simmer, uncovered,  10-15 minutes or until slightly thickened,  stirring occasionally.  Add shrimp;  cook 2-4 minutes or until shrimp turn pink.  Serve with cooked rice "Bon appetit!"

Ingredients: 1 bag egg noodles 1 tablespoon olive oil 1 package frozen Italian meatballs, thawed 1-1/2 cups beef broth 1 cup shredded carrots 1 teaspoon dried parsley flakes 3/4 teaspoon dried basil 1/2 teaspoon salt 1/2 teaspoon dried oregano 1/4 teaspoon pepper 1 cup heavy whipping cream 3/4 cup sour cream Directions: Cook egg noodles according to package directions for al dente; drain. Meanwhile, in a large skillet,  heat oil over medium-high heat.  Brown meatballs;  Remove from pan.  Add broth,  stirring to loosen browned bits  from pan.  Add seasonings.  Bring to a boil;  cook until liquid is reduced to 1/2 cup,  5-7 minutes. Add meatballs, noodles and cream.  Bring to a boil.  Reduce heat;  simmer, covered,  until slightly thickened,  Mix in 1\2 cup of shredded cheese  And cook on low for 3-5 minutes.  Stir in sour cream;  heat through. "Bon appetit!"