6 recipes found
Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch baking dish.
Spread apple slices into the prepared baking pan. Dot with 1 tablespoon butter pieces and sprinkle with lemon juice. Mix flour, rolled oats, brown sugar, cinnamon, and salt together in a bowl. Cut butter into oat mixture until mixture resembles coarse crumbs; spread over apples.
Bake in the preheated oven until topping is browned and apples are soft and tender, about 30 minutes.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
Heat 1 tablespoon of peanut oil in a skillet over medium-high heat, then add chicken breast. Cook and stir chicken until no longer pink inside, about 10 minutes; set aside.
In the same skillet, heat the remaining 2 tablespoons of peanut oil over medium-high heat and mix in carrots, celery, and green onion. Cook and stir until tender yet still crisp, 5 to 6 minutes. Mix in Chinese black bean and garlic sauce; cook and stir for another minute. In a separate bowl, mix chicken broth, soy sauce, and cornstarch; add sesame oil. Pour mixture over vegetables and simmer until thickened. Toss in drained pasta, stirring until well-coated and heated through.
Cook and drain the elbow noodles according to the package directions; set aside.
Brown the beef in a large skillet over medium heat. Drain excess grease. Stir in the Ragu® Sauce, chili powder, cumin, tomatoes and corn. Bring to a boil over medium high heat, cover,reduce to low and let simmer for 10 minutes.
Stir in the cooked noodles and 1 cup of the cheese until melted and heated through. Sprinkle the rest of the cheese evenly over top, heat on low until melted. Serve immediately.
Cook ground beef in large nonstick skillet over medium-high heat, stirring occasionally, until done.
Stir in sauce and chili powder. Bring to a boil over high heat. Reduce heat to low and simmer covered 10 minutes.
Stir in macaroni and heat through. Serve, if desired, with sour cream and shredded cheddar cheese.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Combine butter, soy sauce, wine, and water in a small saucepan over medium heat. Cook until butter has melted and sauce is hot, about 5 minutes.
Meanwhile, cut tilapia fillets in half lengthwise and arrange in a single layer in a baking pan. Pour warm sauce over top and sprinkle with paprika and tarragon.
Broil in the preheated oven until fish is crusty on the edges and flakes easily with a fork, 10 to 15 minutes.
Bring a large pot of salted water to a boil over high heat. Cook the pasta to al dente according to the package directions, reserving 1 1/4 cups of cooking water before draining.
In the now-empty pot, melt the butter over medium heat. Stir in the pumpkin purée, dried sage, pepper, and salt. Cook, stirring occasionally, until steaming, about 2 minutes. Taste the sauce and adjust the salt and pepper to your liking.
Stir in the shredded chicken, then the cooked pasta and pasta water. Stir until the pasta is fully coated with the sauce.
Transfer the pasta mixture to a 9x13-inch baking dish and spread it into an even layer. Top evenly with the shredded cheese.
Bake until the cheese is melted, about 10 minutes. Turn on the broiler and broil until the cheese is bubbly and browned and the pasta is beginning to brown on the edges, about 5 minutes.
Serve topped fresh chives, if desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
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