RATATOUILLE BAKE RECIPE RECIPES

Name: Ratatouille
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4 to 6 servings
Cuisine: french
Ingredients: Extra-virgin olive oil; 1 large onion, cut into 1/4-inch dice; Kosher salt; Pinch crushed red pepper; 4 cloves garlic, smashed and finely chopped; 3 large tomatoes, cut into 1/2-inch dice; 1 small bundle fresh thyme; 1 red pepper, stems, seeds and pith removed and cut into 1/2-inch dice; 1 medium eggplant, cut into 1/2-inch dice; 1 large or 2 small summer squash, cut into 1/2-inch dice; 1 large zucchini, cut into 1/2-inch dice; 6 fresh basil leaves, cut into chiffonade

BEST RATATOUILLE RECIPE | ANNE BURRELL | FOOD NETWORK

Best Ratatouille Recipe | Anne Burrell | Food Network image

Provided by Anne Burrell

Categories side-dish

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

Extra-virgin olive oil
1 large onion, cut into 1/4-inch dice
Kosher salt
Pinch crushed red pepper
4 cloves garlic, smashed and finely chopped
3 large tomatoes, cut into 1/2-inch dice
1 small bundle fresh thyme
1 red pepper, stems, seeds and pith removed and cut into 1/2-inch dice
1 medium eggplant, cut into 1/2-inch dice
1 large or 2 small summer squash, cut into 1/2-inch dice
1 large zucchini, cut into 1/2-inch dice
6 fresh basil leaves, cut into chiffonade

Steps:

Coat a large wide pan with olive oil. Add the onions, season with salt and crushed red pepper and bring the pan to a medium heat. Cook the onions until they are soft and very aromatic but have no color, 7 to 8 minutes. Add the garlic and cook for 2 to 3 minutes.
Add the tomatoes, 1/2 cup water, thyme bundle and season with salt. Cook the tomatoes until they become very pulpy and have broken apart, 15 to 20 minutes.
Add the peppers and cook for 5 minutes. Add the eggplant, summer squash and zucchini, season with salt and cook until the squash is soft, 15 to 20 minutes.
Stir in the basil and taste to make sure the seasoning is correct. Serve warm or at room temperature.

BAKED SWISS CHICKEN RECIPE: HOW TO MAKE IT - TASTE OF HOME

Baked Swiss Chicken Recipe: How to Make It - Taste of Home image

Canned soup, white wine, Swiss cheese and crushed croutons dress up the chicken breasts in this elegant entree. Ideal for unexpected guests, it requires only a few ingredients. The creamy sauce is excellent with garlic mashed potatoes or rice. —Beverly Roberge, Bristol, Connecticut

Provided by Taste of Home

Categories Dinner

Total Time 40 minutes

Prep Time 5 minutes

Cook Time 35 minutes

Yield 6 servings.

Number Of Ingredients 5

Ingredients

6 boneless skinless chicken breast halves (6 ounces each)
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup white wine or chicken broth
6 slices Swiss cheese
1 cup crushed seasoned croutons

Steps:

Preheat oven to 350°. Place chicken in a greased 13x9-in. baking dish. In a small bowl, combine soup and wine; pour over chicken. Top with cheese and sprinkle with croutons. , Bake, uncovered, until a thermometer inserted in chicken reads 165°, 35-40 minutes.

Nutrition Facts : Calories 308 calories, FatContent 13g fat (7g saturated fat), CholesterolContent 92mg cholesterol, SodiumContent 614mg sodium, CarbohydrateContent 11g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 31g protein.

More about "ratatouille bake recipe recipes"

CHICKEN MARSALA RECIPE: HOW TO MAKE IT - TASTE OF HOME

Most versions of this dish are high in fat and calories. But in this easy chicken marsala recipe, the flavor comes from deglazing the skillet with the broth and wine, so even though I eliminated extra oil, the taste isn’t lost. —Nancy Granaman, Burlington, Iowa
From tasteofhome.com
Reviews 4.3
Total Time 50 minutes
Category Dinner
Calories 247 calories per serving

Flatten chicken to 1/2-in. thickness. Place in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate for 8 hours or overnight. , Drain and discard marinade. Combine the flour, Italian seasoning, garlic powder, paprika and pepper; sprinkle over both sides of chicken. In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil and butter for 2 minutes on each side or until browned. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. , Gradually add broth and wine to skillet, stirring to loosen browned bits. Bring to a boil; cook and stir for 2 minutes. Strain sauce; set aside. In the same skillet, cook mushrooms in remaining oil for 2 minutes; drain. Stir sauce into mushrooms; heat through. Pour over chicken; sprinkle with parsley. Bake, uncovered, at 350° for 25-30 minutes or until chicken juices run clear.

See details

BAKED SALMON RECIPE: HOW TO MAKE IT - TASTE OF HOME

I often make this very moist and flavorful oven-baked salmon for company because I can have it ready in less than half an hour. This baked salmon with lemon is well complemented by rice or a green vegetable and a tossed salad. —Emily Chaney, Penobscot, Maine
From tasteofhome.com
Reviews 4.5
Total Time 30 minutes
Category Dinner
Calories 209 calories per serving

Pat salmon dry. Place in a greased 13x9-in. baking dish. Brush with butter. Combine remaining ingredients; pour over salmon. , Bake, uncovered, at 425° for 15-20 minutes or until fish flakes easily with a fork.

See details

TRADITIONAL RATATOUILLE RECIPE | FOOD NETWORK

From foodnetwork.com
Reviews 3.7
Total Time 45 minutes
Category side-dish

Set a large 12-inch saute pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.

See details

CLASSIC RATATOUILLE RECIPE: HOW TO MAKE IT

This rich and flavorful ratatouille is the perfect salute to the harvest. Hearty and full of veggies, it fills the kitchen with the comforting aroma of thyme, onions and garlic. —Diane Trester, Sheboygan, Wisconsin
From tasteofhome.com
Total Time 01 hours 40 minutes
Category Side Dishes
Cuisine Europe, French
Calories 193 calories per serving

In a Dutch oven, saute onions and garlic in 1 tablespoon oil until tender. Reduce heat to low., In a large skillet, saute eggplant, zucchini, squash and peppers in batches in remaining oil until lightly browned, adding each batch of sauteed vegetables to the Dutch oven., Add the stock, bay leaf, thyme, rosemary, salt and pepper to the Dutch oven; stir. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes., Meanwhile, fill a large saucepan two-thirds with water; bring to a boil. Score an "X" on the bottom of each tomato. Using a slotted spoon, place tomatoes in boiling water for 30-60 seconds. Remove tomatoes and immediately plunge into ice water. Discard skins and coarsely chop tomatoes., Drain vegetable mixture, reserving juices. Remove vegetables from the pan and set aside. Return juices to Dutch oven. Bring to a boil; cook until thickened, about 5 minutes. Return vegetables to pan and stir in tomatoes. Discard bay leaf.

See details

VEGETARIAN ENCHILADA BAKE RECIPE: HOW TO MAKE IT

I’ve had this vegetarian enchilada bake recipe for years. You’ll enjoy the delicious Tex-Mex flavors so much that you won't even miss the meat. —Barbara Stelluto, Devon, Pennsylvania
From tasteofhome.com
Reviews 4.7
Total Time 40 minutes
Category Dinner
Calories 286 calories per serving

Preheat oven to 350°. In a large skillet, saute zucchini and pepper in oil until pepper is crisp-tender. Add garlic; cook 1 minute longer. Add the corn, beans, salt and cumin; saute 2-3 minutes longer. Stir in salsa and cilantro., Place a tortilla in the bottom of a 1-1/2-qt. round baking dish coated with cooking spray. Spread with 2/3 cup vegetable mixture; sprinkle with 1/4 cup cheese. Repeat layers twice., Bake, uncovered, until heated through and cheese is melted, 20-25 minutes. Let stand 10 minutes before serving. If desired, serve with sour cream.

See details

OVEN BACON RECIPE - NYT COOKING - RECIPES AND COOKIN…

Cooking bacon in the oven gives you perfectly crispy slices without any flipping or fussing, and the cleanup is superspeedy. It’s also the best way to make bacon for a crowd. You can cook the bacon directly on aluminum foil-lined baking sheets or on a wire rack set on top of the baking sheets. The latter method will give you extracrispy bacon, but you'll have to wash that greasy rack. Your choice!
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Calories 315 per serving

Transfer the bacon to a paper towel-lined plate to drain.

See details

RECIPES - GOODTOKNOW

Decorated cookies for Easter. Looking for biscuit recipes, easter recipes, gizzie erskine recipes or easter biscuit recipes? Gizzi Erskine shows you how to make these easy biscuits in our step-by-step video recipe…
From goodto.com

See details

INSTANT POT® FROZEN SALMON RECIPE | ALLRECIPES

Kick off the weekend with traditional hot cross buns on Good Friday, then bake a sweet pull-apart bread for Sunday brunch, and end the Easter celebration with a festive lamb or bunny cake. Whether you're a baking novice or pro, this collection of Easter baking recipes …
From allrecipes.com

See details

23 RECIPE IDEAS INSPIRED BY OUR FAVORITE MOVIES | MARTHA ...

Most people would be horrified to find a rat in their kitchen. But in "Ratatouille," Remy the rat is the secret to chef Linguini's delicious dishes. He even impresses the food critic Anton Ego with what will become his signature dish, ratatouille…
From marthastewart.com

See details

CHEESY CHICKEN AND MUSHROOM PASTA BAKE | CHICKEN RECIPES ...

This hearty chicken pasta bake recipe is a simple way to feed the whole family. With tender chicken and garlicky fried mushrooms, cream cheese makes an easy cheat's sauce, for dinner ready in …
From realfood.tesco.com

See details