Stuffed Shells Recipe

Homemade Stuffed Shells Recipe - Laura Vitale - Laura in the Kitchen Episode 450

Recipe
Preparation: 10 minutes
Cook Time: 45 minutes
Servings: Serves 8
Episode: 450

Ingredients

• 1 lb Jumbo Pasta Shells, cooked according to packaged instructions
• 8oz of Shredded Mozzarella
• 1 cup of Parmiggiano Reggiano (parmesan)
• 2 Tbsp of Fresh Parsley, chopped
• 2 lbs Whole Milk Ricotta
• 2 Eggs
• Salt and Pepper, to taste
• 3 cups (of however much you like) of Homemade meat sauce

Preparation

1) Preheat your oven to 375 degrees. Lightly oil a large baking dish or 2 baking dishes (big enough to fit all the pasta in one layer).
2) In a large bowl, mix together the ricotta, eggs, parsley, parmesan, mozzarella, and salt and pepper.
3) Put about a cup of the sauce in the bottom of the baking dish and smear around.
4) Spoon some of the mixture inside each pasta shell and place it in the baking dish.
5) Pour over the remaining sauce, cover the baking dish with some aluminum foil and bake for about 30 minutes.
6) Uncover, sprinkle over some more mozzarella and parmesan cheese and place it back in the oven uncovered for another 15 minutes or until the cheese is melted and everything is golden brown and bubbly.
7) Allow it to cool for about 10 minutes before serving.

Mac & Cheese

Mac & Cheese | Basics with Babish

Ingredients

Easiest Mac & Cheese Ingredients:

• 1 ½ cups whole milk
• 1 cup water
• 8 oz dry pasta
• 8 oz cheddar cheese, shredded

America’s Test Kitchen Method Ingredients:

• 1 ½ cups whole milk
• 1 cup water
• 8 oz dry pasta
• 1 tsp dijon mustard
• Sprinkle cayenne pepper
• 4 oz American cheese, grated
• Kosher salt
• Freshly ground pepper
• 4 oz extra sharp cheddar, grated
• Toasted bread crumbs

J. Kenji López-Alt’s Method Ingredients:

• 6 oz dry pasta
• Cold water
• 6 oz evaporated milk
• 6 oz cheese of choice, shredded
• 1 tsp dijon mustard (optional)
• Sprinkle cayenne pepper (optional)

Baked Mac & Cheese Ingredients:

• Bechamel/Mornay Sauce
• 1 box dry pasta (16 oz)
• 3 oz cheddar, grated
• 1 oz parmesan, grated

Bechamel/Mornay Sauce Ingredients:
1.5 lbs cheese, any make up of the following:

• Parmesan, shredded
• Gruyere, shredded
• Sharp white cheddar, shredded
• Fontina, shredded
• Low moisture full-fat mozzarella, cubed
• ¼ cup butter
• ¼ cup flour
• 4 cups cold whole milk
• Kosher salt
• Freshly ground pepper
• Cayenne pepper (optional)
• 2 Tbsp whole grain mustard

Southern Style Mac and Cheese:

• 1 lb macaroni noodles
• 8 oz mozzarella, cubed
• 4 oz gouda, shredded
• 8 oz sharp cheddar, shredded
• 2 oz parmesan, grated
• 3 eggs
• 4 oz yellow cheddar, shredded
• 4 oz white cheddar, shredded
• 12 oz evaporated milk

Method

Easiest Mac & Cheese Method:

• Start by combining 1 ½ cups of whole milk with 1 cup of water in a medium saucepan.
• Then add and cook the pasta directly in the milk & water mixture over medium heat while stirring and allowing the liquid to be absorbed by the pasta, about 1 minute before the pasta is done.
• Before adding the cheese, kill the heat and add 8 ounces of shredded cheddar cheese. Stir it until it is just distributed amongst the pasta, cover, and let rest for 5 minutes.
• After resting for 5 minutes, plate and enjoy.

America’s Test Kitchen Mac & Cheese Method:

• Start by combining 1 ½ cups of whole milk with 1 cup of water in a medium saucepan.
• Then add and cook the pasta directly in the milk & water mixture over medium heat while stirring and allowing the liquid to be absorbed by the pasta, about 1 minute before the pasta is done then reduce the heat.
• Add 1 teaspoon of dijon mustard, a sprinkle of cayenne pepper and 4 ounces of grated American cheese then mix together over low heat before seasoning with kosher salt and freshly ground pepper.
• Once the American cheese has completely melted add 4 ounces of grated extra sharp cheddar, kill the heat entirely and mix it until it is dispersed amongst the pasta then cover and let it rest 5 minutes.
• After 5 minutes, give it a stir then serve and enjoy, or optionally toast up some bread crumbs in butter to top the mac and cheese with.

J. Kenji López-Alt’s Mac & Cheese Method:

• In a medium saucepan, cover 6 ounces of pasta with just enough cold water to submerge and bring to a boil. Allow to simmer until most of the water is absorbed and the pasta is fully cooked.
• Then pour 6 ounces of evaporated milk over top, bring that to a simmer, and once it’s at a bare simmer add 6 ounces of shredded cheese of choice (cheddar in this case).
• Mix and cook that over low to no heat until the cheese is completely melted and the sauce has thickened. Add some optional Dijon mustard and cayenne pepper.
• Once completely mixed together and creamy, plate and enjoy.

Baked Mac & Cheese Method:

• On a stovetop, start by cooking your pasta of choice. While they’re cooking, make a pan of bechamel - method below.
• Once the bechamel/mornay sauce is finished, place the cooked pasta into a casserole dish and pour the cheese sauce over top. Stir together inside the casserole dish.
• After the cheese sauce has been evenly dispersed, add the cubed mozzarella and mix to make sure it’s evenly distributed.
• Top the whole thing with another 2-3 ounces of grated cheddar and 1 ounce of grated parmesan.
• Place into a 375°F oven for about 45 minutes (rotating once halfway through) and bake until a golden brown on top.
• Let sit and rest for 10 minutes before serving.

Bechamel/Mornay Sauce Method:

• Start by shredding the parmesan, gruyere, fontina, and sharp white cheddar on the large hole side of a box grater and cubing the mozzarella cheese. All together it should be 1 ½ lb.
• In a large saucepan, melt ¼ cup of butter over medium heat for 2-3 minutes until it stops spattering, the stage right before browning. Make sure to swirl regularly so the butter doesn’t splatter.
• At this point, add ¼ cup of flour and whisk into a thick paste and cook for 2-3 minutes until the raw flour smell dissipates.
• At which point, slowly add the 4 cups of cold milk a little at a time. Slowly add ½ cup of milk while whisking together until it reaches a smooth paste then add another ½ cup whisk until smooth, and so on and so forth until all of the 4 cups of milk have been added.
• Whisk that rigorously over medium-high heat until it comes to a bare simmer and reaches a consistency of just thicker than that of heavy cream.
• Once the bechamel is finished, combine all the cheese (except mozzarella) into a heatproof bowl. Pour the bechamel over top through a fine-mesh strainer. Fold the cheese into the bechamel and whisk until it is fully melted and turned into a mornay sauce.
• Season with a bunch of salt, freshly ground pepper, cayenne pepper (optional), and 2 tablespoons of whole grain mustard and whisk to combine.

Southern Style Mac and Cheese:

• Start by cooking 1 lb of macaroni pasta in water.
• Then shred 8 ounces of sharp cheddar, cube 8 ounces of mozzarella, and shred 4 ounces of smoked gouda.
• Once the macaroni is cooked, drained, and returned to the warm pot. Add in the sharp cheddar, stirring into the past while adding 12 ounces of evaporated milk and mix together.
• After the cheese has melted and the pasta is creamy and cheesy, add in the smoked gouda and mozzarella then mix together until evenly distributed.
• Once the pasta has cooled enough to stick a finger without being burnt, put in 3 large eggs - whisking together vigorously until the eggs are nice and smooth.
• Place into a casserole dish, smooth it all out then cover/sprinkle on top with 4 ounces of shredded yellow and white cheddar cheese along with the 2 oz of grated parmesan.
• After the cheese is evenly coated on top, place the casserole dish into a 375°F oven for about 45 minutes until golden brown.
• Let rest for 10 minutes before serving.

American Lasagna

How to Make American Lasagna | Allrecipes.com

• Prep: 30 Mins
• Cook: 1 hr 15 mins
• Additional: 10 mins
• Total: 1 hr 55 mins
• Servings: 8
• Yield: 8 servings

Ingredients

• 1 ½ pounds lean ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh basil
• 1 teaspoon dried oregano
• 2 tablespoons brown sugar
• 1 ½ teaspoons salt
• 1 (29 ounce) can diced tomatoes
• 2 (6 ounce) cans tomato paste
• 12 dry lasagna noodles
• 2 eggs, beaten
• 1 pint part-skim ricotta cheese
• ½ cup grated Parmesan cheese
• 2 tablespoons dried parsley
• 1 teaspoon salt
• 1 pound mozzarella cheese, shredded
• 2 tablespoons grated Parmesan cheese

Directions

• Step 1: In a skillet over medium heat, brown ground beef, onion and garlic for 5 minutes; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.
• Step 2: Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.
• Step 3: In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.
• Step 4: Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.
• Step 5: Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.

Cook's Notes: 

• If lasagna has been refrigerated, bake for 45 minutes.

Editor's Note: 

• The Video Team found that covering the lasagna with aluminum foil and baking for 1 hour, then removing the foil and and baking for an additional 20 minutes produced the best result.

Tip: 

• Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Cinnamon Rolls

How To Make Homemade Cinnamon Rolls • Tasty

Servings: 12 

INGREDIENTS

Dough 

• 2 cups whole milk, warm to the touch 
• ½ cup granulated sugar 
• ½ cup (1 stick) unsalted butter, melted 
• 2¼ teaspoons (1 packet) active dry yeast 
• 5 cups all-purpose flour, divided 
• 1 teaspoon baking powder
• 2 teaspoons kosher salt

Filling

• ¾ cup light brown sugar
• ¾ cup (1½ sticks) unsalted butter, softened
• 2 tablespoons ground cinnamon

Frosting

• 4 ounces cream cheese, softened and cubed
• 2 tablespoons unsalted butter, melted
• 4 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup powdered sugar 

PREPARATION 

• Make the dough: In a large bowl, whisk together the warm milk, sugar, and melted butter. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If any warmer, allow to cool slightly. 
• Sprinkle the yeast evenly over the milk mixture, stir, and let sit in a warm place for about 10 minutes until the yeast has bloomed.
• Add 4 cups of flour to the milk mixture and stir with a wooden spoon until just combined.
• Cover the bowl with a kitchen towel or plastic wrap and let rise in a warm place for 1 hour, until nearly doubled in size.
• Generously butter 2 9-inch round baking pans and set aside.
• Make the filling: In a medium bowl, combine the brown sugar, butter, and cinnamon. Mix well, then set aside.
• Remove the plastic wrap from the dough and add the remaining cup of flour, baking powder, and salt. Stir well, then turn out onto a clean surface. Leave a bit of flour nearby to use as needed, but try not to incorporate too much.
• Knead the dough for at least 10 minutes, adding more flour as necessary, until the dough just loses its stickiness and does not stick to the surface or your hands. The dough should be very smooth and spring back when poked.
• Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix the corners with a bench scraper or a spatula to make sure they are sharp and even.
• Spread the filling evenly over the dough.
• Starting from one short end, roll up the dough into a log and pinch the seam closed. Place seam-side down. Trim any uneven ends.
• Using unflavored dental floss, cut the log into evenly pieces, about 1½ inches (8cm) thick. Place the cinnamon rolls in the prepared pans, 1 in the center and about 5 around the sides. Cover with a towel and let rise in a warm place for 35-45 minutes, until expanded by about half of their original volume. If you’re saving the cinnamon rolls for later, cover with plastic wrap and freeze for up 3 months.
• Preheat the oven to 350˚F (180˚C).
• Bake the cinnamon rolls for 25-30 minutes, until golden brown.
• While the cinnamon rolls are baking, make the frosting: In a medium bowl, whisk together the cream cheese, melted butter, milk, and vanilla extract until smooth. Gradually add the powdered sugar and whisk until homogenous and runny.
• When the cinnamon rolls are finished, let cool for about 10 minutes.
• Drizzle the frosting over the cinnamon rolls, using the back of a spoon to spread if desired.
• Enjoy!

CHOCOLATE OVERLOAD CAKE!

CHOCOLATE OVERLOAD CAKE! Brigadeiro Cake w/ Sweetened Condensed Milk Topping 

Moist Chocolate Cake in grams and cups:

•  - 150 gr All Purpose Flour (1 cup)
• - 40 gr Unsweetened Cocoa Powder (1/4 cup + 1 tbsp)
• - 180 gr Sugar ( 3/4 cup + 2 tbsp)
• - 2 Eggs
• - 2 tsp Baking Powder
• - 110 gr Soft Butter (1 stick)
• - 150 gr Warm Milk (1/2 cup + 2 tbsp)
• - 2 tbsp Coffee ( optional but recommended)
• - 1/4 tsp Salt

Brigadeiro Sweetened Condensed Milk Topping: 

•  - 400 gr Sweetened Consensed Milk ( 14 ounces)
• - 40 gr Unsweetened Cocoa Powder (1/4 cup + 1 tbsp)
• - 2 tbsp Butter 
• - 30 gr Dark Chocolate (1 ounce)

Enjoy warm or room temperature! 

I used two 5 inch pans. but you can use one 9 inch pan :) 

Enjoy! ♥

CUSTARD CAKE RECIPE! Creamy Vanilla Custard Cake

CUSTARD CAKE RECIPE! Creamy Vanilla Custard Cake

Vanilla Cake in grams and cups (Custard Cake base) : 

•  - 70 gr Soft Butter ( 2/3 stick )
• - 25 gr Coconut Oil (2 Tbsp)
• - 100 gr Sugar (1/2 cup)
• - 1 tsp Vanilla Extract
• - 2 Eggs
• - 180 gr All Purpose Flour (1 1/3 cup)
• - 2 tsp Baking Powder
• - 80 gr unsweetened full fat yogurt (1/3 cup)
• - 40 gr warm Milk (3 tbsp)
• - 1/4 tsp Salt - Grating of Nutmeg 
• - 1/8 tsp Cinnamon 

Custard Cream: 

•  - 330 gr Whole Milk (1 1/3 cup)
• - 4 Egg Yolks
• - 90 gr Sugar (1/4 cup + 2 tbsp)
• - 4 tsp Cornstarch
• - 1 tsp Vanilla Extract
•  - Pinch of Salt

Allow the custard to cool for 10 min before pouring it onto your cake. 

You can either use two 5 inch pans OR one 8 inch pan. This cake is meant to be served warm. HOWEVER if you prefer to serve it chilled use my sponge cake recipe as the cake base. https://www.youtube.com/watch?v=OUXo-...

Scalloped Potato Roll

Scalloped Potato Roll

Ingredients for 8 servings 

• 6 potatoes, peeled
• 2 cups grated parmesan cheese, divided
• 3 teaspoons salt, divided
• 4 tablespoons olive oil, divided
• 1 sweet onion, diced
• 1 lb ground beef
• 14 ½ oz diced tomato, 1 can, drained
• 4 tablespoons fresh parsley, chopped, divided
• 1 teaspoon paprika 
• ½ teaspoon pepper 
• 6 cups spinach 
• 2 cloves garlic, minced
• 1 cup ricotta cheese 
• 1 cup shredded mozzarella cheese 

Preparation 

• Preheat oven to 350˚F (180˚C). 
• Using a knife or mandolin cut the potatoes into slices ⅛-inch (3 mm) thick. 
• On a parchment paper-lined baking sheet, sprinkle half of the Parmesan cheese and spread until it is evenly covering the parchment paper. 
• Place the potatoes over the parmesan so each potato is overlapping the previous potato both vertically and horizontally. Continue until the entire pan is filled with potatoes. Sprinkle to rest of the Parmesan evenly over the potatoes. Season with 1 teaspoon of salt. Bake for 30 minutes, until golden and the potatoes are flexible and slightly crispy. 
• In a skillet heat 2 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the onions, and cook until caramelized, about 15 minutes. 
• Add the beef break up and mix with the onion until cooked. Mix in the tomatoes, 3 tablespoons of parsley, paprika, 1 teaspoon of salt, and pepper. Stir, cooking until the beef is browned and cooked through. Remove from heat. 
• In a skillet heat 2 tablespoons of olive oil over medium heat. Add the spinach, cook until wilted. Add 1 teaspoon of salt and the garlic. Stir to combine. Remove from heat. 
• In a bowl combine the spinach mixture and the ricotta. Set aside. Evenly spread the spinach mixture over the cooked potato sheet. 
• Evenly spread the beef mixture over the spinach. Sprinkle mozzarella over the beef. 
• Take one end of the potato sheet holding the parchment paper begin rolling upward, making sure the ingredients are not coming out the ends. 
• Once the it is completely rolled place the potato roll on the parchment paper and bake for 15 minutes. Sprinkle with parsley for garnish. Slice and serve immediately. 
• Enjoy!

Chocolate Fudge Brownie Cheesecake

How To Make Chocolate Fudge Brownie Cheesecake with Alix • Tasty

Here's the instructions of how to make Chocolate Fudge Brownie Cheesecake.

Ingredients for 10 servings 

 

CHEESECAKE

• 1 box brownie mix, prepared according to package instructions 
• 24 oz cream cheese 
• ¾ cup sugar 
• 3 eggs, beaten 
• 2 teaspoons vanilla extract 

 

GANACHE

• 1 lb semi-sweet chocolate chips 
• 2 cups heavy cream 

 

Preparation 

• Preheat oven to 350˚F (180˚C). 
• Prepare the brownie batter and pour into greased springform pan. 
• Bake until set, about 20-25 minutes. 
• Meanwhile, beat the cream cheese and sugar until incorporated. Add beaten eggs and vanilla, and beat again until smooth. 
• Remove brownies and lower oven temperature to 325˚F (165˚C). 
• Pour cheesecake batter over brownie bottom, and bake for 50 minutes until set and slightly jiggly. Remove cheesecake and refrigerate for 4 hours, or overnight. 
• Heat or microwave whipping cream to just before boiling and pour over chocolate chips. Stir continuously until the chocolate is melted and smooth. 
• Allow the ganache to sit for 10-15 minutes. 
• Transfer cheesecake to a baking pan with a wire rack. In a circular motion starting from the inside out, pour the ganache glaze over the cheesecake making sure to cover all sides. 
• Allow ganache to cool and set for 30 minutes. 
• Enjoy!

Vanilla Custard Cream Donuts

Melt In Your Mouth Vanilla Custard Cream Donuts Recipe !

Homemade Custard Donuts Recipe (In the video you see me using 2 eggs because I doubled the recipe) : 

 - 280 gr of All Purpose Flour (2 cups + 3 tbsp flour) 

- 40 gr Sugar (3 tbsp) 

- 1/2 tsp Salt

 - 1/4 tsp Nutmeg 

- 1 egg 

- 120 gr Whole Milk (1/2 cup) 

- 40 gr melted Butter (1/3 stick) 

- 7 gr Dry Yeast (1 packet) 

If you're making this dough by hand, because it's quite sticky here's the right technique for kneading this dough by hand: https://www.youtube.com/watch?v=w6TxH... NOTE: I used a 7 1/2 cm ( 3 inch ) cookie cutter and fried 3-4 donuts at a time. If you choose to make larger donuts use a bigger pan OR fry only 2 donuts at a time. 

Vanilla Custard :

   

- 660 gr Whole Milk (2 2/3 cup) 

- 3 WHISKED medium Eggs (I like using whole eggs. The egg yolks add richness, while the egg whites add a beautiful glossy shine to your custard) Whisk the eggs well before adding them to the milk mixture. 

- 180 gr Sugar (3/4 cup + 2 tbsp) 

- 5 tbsp Cornstarch 

- 2 tsp Vanilla Extract 

 - Pinch of Salt