PIONEER WOMAN ALFREDO BAKE RECIPES

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ALFREDO SHRIMP SCAMPI CASSEROLE RECIPE | FOOD NETWO…



Alfredo Shrimp Scampi Casserole Recipe | Food Netwo… image

Just dump a box of pasta, bag of shrimp and a few other pantry staples into a dish and bake. Right before serving, stir in the heavy cream and top with grated cheese and fresh parsley for a rich and creamy weeknight dinner in a flash.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 30 minutes

Cook Time 5 minutes

Yield 4 servings

Number Of Ingredients 11

4 tablespoons unsalted butter, cut into 1/2-inch cubes, plus more for the casserole dish
12 ounces rotini pasta
1 pound frozen peeled and deveined medium shrimp 
2 cups chicken broth
1/4 teaspoon red pepper flakes
2 cloves garlic, minced
Zest of 1/2 lemon
Kosher salt and freshly ground black pepper
1/2 cup grated Parmesan 
1/3 cup loosely packed fresh parsley, chopped 
1/2 cup heavy cream, warmed

Steps:

  • Preheat the oven to 425 degrees F. Generously grease the bottom and sides of a 9-by-13-inch casserole dish with butter.
  • Spread the rotini in an even layer in the bottom of the prepared dish. Scatter the shrimp over top and dot with the cubes of butter. Pour in the broth, then sprinkle with the red pepper flakes, garlic, lemon zest, 2 teaspoons salt and some black pepper. Cover with aluminum foil and bake until the pasta is al dente, about 25 minutes.
  • Meanwhile, in a small bowl, toss together the Parmesan and parsley. When the pasta is done, stir in the warm cream and top with the cheese mixture.

SHEET PAN BREAKFAST BAKE RECIPE | FOOD ... - FOOD NETWORK



Sheet Pan Breakfast Bake Recipe | Food ... - Food Network image

Make bacon, eggs, home fries and toast -- we're talking the works! -- in a single sheet pan for the easiest breakfast for four ever.

Provided by Food Network Kitchen

Total Time 1 hours 10 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 11

1 1/2 pounds russet potatoes
2 tablespoons unsalted butter, melted, plus more at room temperature, for serving 
8 slices thick-cut bacon 
1 red bell pepper, diced  
1 small yellow onion, diced  
2 teaspoons garlic powder 
2 teaspoons paprika 
Kosher salt and freshly ground black pepper 
4 slices white bread, toasted 
4 large eggs 
Chopped chives, for garnish 

Steps:

  • Prick the potatoes all over with a fork and brush them with 1 tablespoon of the melted butter. Put on a microwave-safe plate and microwave, flipping halfway, until fork-tender, 10 to 15 minutes. Set aside to cool slightly.
  • Meanwhile, preheat the oven to 450 degrees F. When the potatoes are cool enough to handle, cut into bite-size pieces and set aside. 
  • Add the bacon to a sheet pan and bake until golden, about 15 minutes. Set the bacon aside on a paper towel-lined plate. 
  • Add the potatoes, bell peppers and onions to the sheet pan and toss to coat in the bacon fat. Sprinkle with the garlic powder, paprika, 2 teaspoons salt and 1 teaspoon pepper and toss again to coat with the spices. Spread out in a single layer and bake, tossing halfway through, until the onions and peppers are softened, about 20 minutes.  
  • Cut a 2-inch round from the center of each slice of toast; reserve the toast and rounds. 
  • Push the vegetables aside on the sheet pan to make a space in one corner and arrange the toast in 2 rows in the empty corner. Spread the vegetables evenly around the toast and add the bacon on top of the vegetables.  
  • Divide the remaining 1 tablespoon melted butter among the 4 holes in the toast and crack an egg into each. Place the 4 rounds around the toast. Bake until the eggs are set, 7 to 10 minutes. Top the eggs with chives and spread each toast round with butter.

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