Recipes for "classic recipes"

Gather all ingredients.

Mix flour, salt, baking powder, and sugar together in a large bowl; set aside. Preheat waffle iron to desired temperature.

Beat eggs in a separate bowl; stir in milk, butter, and vanilla.

Pour milk mixture into flour mixture; beat until blended.

Ladle batter into a preheated waffle iron.

Cook waffles until golden and crisp.

Serve immediately and enjoy!

In a heavy-bottomed 6-cup saucepan set over medium-low heat, melt 2 tablespoons of butter. Add the flour and whisk together until the butter and flour mixture forms small bubbles with a faint tint of color, about 2 minutes.

Add 1 cup of the milk (all at once) and whisk until the sauce is smooth and lump-free. Whisk in the remaining 1 cup of milk (all at once), with the salt, and white or black pepper.

Raise the heat to medium and bring the sauce to a low boil with small bubbles breaking the surface and wisps of steam. Keep whisking the simmering sauce for an additional 2 minutes, or until it is thickened and no longer tastes of raw flour.

The finished sauce should have a thick, gravy-like consistency.

Use immediately or pour into a storage container. Spread the remaining 1 teaspoon of butter over the surface of the hot sauce to keep a skin from forming.

Cool the sauce for 10 to 15 minutes before storing. Refrigerate in an airtight container for up to 5 days. You can also freeze bechamel in an airtight container for up to 3 months.

Did you love the recipe? Give us some stars and leave a comment below!

Gather all ingredients.

Heat olive oil in a large Dutch oven over medium-high heat. Add onion and cook 3 minutes, stirring often.

Add ground beef and cook, breaking up the meat until it is evenly browned, about 5 minutes. Add garlic and cook 3 minutes, stirring often.

Stir in water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, seasoned salt, and bay leaves. Bring to a simmer, cover and cook 5 minutes, stirring halfway through.

Stir in uncooked macaroni, cover, and simmer over medium heat until pasta is tender, 11 to 13 minutes, stirring occasionally.

Remove from heat, discard bay leaves, and serve.

Pour some kosher salt into a wide bowl or small dish. Take a wedge of lime and generously rub it around the rim of your glass. Dip the rim into the salt.

Fill the glass with some fresh ice and set aside. (Skip the ice if you like your margarita straight up.)

Place the tequila, orange liqueur, and lime juice in a cocktail shaker filled with ice. Shake for 10 seconds, and then strain into a prepared cocktail glass. Garnish with a lime wedge if desired.

Did you love the recipe? Give us some stars and leave a comment below!

Preheat the oven to 400° F.

Using a large oven-proof pan over medium-high heat, sauté onions in 2 tablespoons of olive oil until they begin to soften, about 5 minutes. Add garlic and reduce heat to low.

Simply Recipes / Sally Vargas

While the onions and garlic are cooking over low heat, heat 2 tablespoons of olive oil in another frying pan over high heat. As soon as oil starts to smoke, quickly add enough zucchini cubes all at once to cover the bottom of the pan.

Keep on cooking over high heat, stirring, until zucchini is lightly browned on all sides. Remove zucchini cubes, and add them to pan with the onions.

Working in batches, repeat this process until all of the zucchini cubes have been cooked.

Simply Recipes / Sally Vargas

Cook the yellow squash in the same manner as the zucchini. Make sure to add a little olive oil between each new batch.

Continue with the bell peppers, then the eggplant cubes, adding the browned vegetables to the onion pan as soon as they are cooked.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

When all the vegetables (except the tomatoes) are browned and in the pan with the onions, increase the heat to high and stir, making sure they don't stick to the bottom of the pan.

Add salt to taste, along with thyme, bay leaf, rosemary, and the vegetable stock. Stir well.

Place the pan in a 400°F oven, and bake, uncovered, for 30 minutes. Alternatively, you can cook on the stovetop on low heat for 30 minutes.

If using fresh tomatoes, boil water in a saucepan. Remove the stems from tomatoes, and crisscross the bottoms with a knife. Plunge the tomatoes into boiling water for a minute or two, until skin starts to fall away. Rinse in cold water and remove the skin.

Cut tomatoes in half lengthwise, remove seeds, chop coarsely, and set aside.

After the vegetables have been in the oven for a half hour, remove from oven, drain vegetables in a colander set over a bowl to catch the juices. Clean browned bits (if any) off the bottom of pan with a paper towel.

Return any liquid to the pan and reduce to a thick glaze over medium-high heat. Keep on adding juices to the pan as they run out of the vegetables into the bowl.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

When all the juices have been reduced, return vegetables to the heavy pan. At this point the ratatouille should be moist and shiny, with very little liquid. Turn heat off. Add the chopped tomatoes and cover.

Remove the bay leaf, and season to taste with salt and pepper. If serving as a warm side dish, let the ratatouille stand for 10 minutes, just enough to "cook" the tomatoes. The ratatouille can be served at room temperature or refrigerated and reheated the next day.

Did you love the recipe? Let us know with a rating and review!

Simply Recipes / Sally Vargas