YELLOW BUTTER DISH WITH LID RECIPES

Name: One-Pot Pasta with Bolognese
Total time: 45 min
Yield: 4 servings
Cuisine: Modern
Ingredients: 5 oz bacon (diced, 150 g); 3 tbsp unsalted butter; 1 yellow onion (chopped); 1 carrot (peeled and finely chopped); 1 rib celery (finely chopped); 2 garlic cloves (minced); 3/4 lb ground beef (340 g); 3/4 lb ground pork (340 g); 1 tbsp chopped fresh sage; 1/3 cup red wine (75 ml); 1 tbsp tomato paste; 1 can crushed tomatoes (28 oz/800 g); Kosher salt and freshly ground black pepper; 1 lb dried pasta (450 g, such as penne); 1 cup Water (240 ml); 1 cup grated parmesan cheese (plus more for serving, 115 g); Whole or chopped fresh sage or flat-leaf parsley leaves (for serving)

INSTANT POT RECIPES – THE OFFICIAL CURATED INSTANT POT RECIPES

Instant Pot Recipes – The official curated Instant Pot recipes image

Save hours at the stove by pressure cooking the sauce and then simply adding in the pasta at the end. The Instant Pot® comes up to pressure more quickly the second time around, so the second step takes no time at all.

Provided by Weldon Owen

Total Time 45 minutes

Yield 4 servings

Number Of Ingredients 17

Ingredients

5 oz bacon (diced, 150 g)
3 tbsp unsalted butter
1 yellow onion (chopped)
1 carrot (peeled and finely chopped)
1 rib celery (finely chopped)
2 garlic cloves (minced)
3/4 lb ground beef (340 g)
3/4 lb ground pork (340 g)
1 tbsp chopped fresh sage
1/3 cup red wine (75 ml)
1 tbsp tomato paste
1 can crushed tomatoes (28 oz/800 g)
Kosher salt and freshly ground black pepper
1 lb dried pasta (450 g, such as penne)
1 cup Water (240 ml)
1 cup grated parmesan cheese (plus more for serving, 115 g)
Whole or chopped fresh sage or flat-leaf parsley leaves (for serving)

Steps:

Select Sauté on the Instant Pot® and add the bacon. Cook until the bacon is crispy and almost all the fat has rendered, about 5 minutes. Add the butter, onion, carrot, and celery and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the beef, pork, and sage and cook, breaking up the meat with a wooden spoon, for 5 minutes. Add the wine and cook until combined. Add the tomato paste, tomatoes, 3 teaspoons salt, and 3 teaspoons pepper and stir to combine. Press the Cancel button to reset the program.
Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 8 minutes at high pressure. Turn the valve to Venting to quick-release the steam. Carefully remove the lid. Taste the sauce and adjust the seasoning as needed. Press the Cancel button to reset the program.
Add the pasta and water. Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 6 minutes at high pressure. Let the steam release naturally for 15 minutes, then turn the valve to Venting to quick-release any residual steam. Carefully remove the lid and stir in the 1 cup (115 g) cheese. Taste and adjust the seasoning as needed.
Serve in individual bowls topped with cheese and fresh herbs.

CHICKEN, BUTTER BEAN & PEPPER STEW RECIPE | BBC GOOD FOOD

Chicken, butter bean & pepper stew recipe | BBC Good Food image

Use storecupboard pulses and tasty chicken thighs in this healthy paprika-flavoured casserole with peppers and tomato

Provided by Good Food team

Categories Dinner, Main course

Total Time 1 hours 5 minutes

Prep Time 10 minutes

Cook Time 55 minutes

Yield 4

Number Of Ingredients 11

Ingredients

1 tbsp olive oil
1 large onion , chopped
2 celery sticks, chopped
1 yellow pepper , deseeded and diced
1 red pepper , deseeded and diced
1 garlic clove , crushed
2 tbsp paprika
400g can chopped tomato
150ml chicken stock
2 x 400g cans butter beans , drained and rinsed
8 skinless chicken thighs

Steps:

Heat oven to 180C/160C fan/gas 4. Heat the oil in a large flameproof casserole dish. Add the onion, celery and peppers, and fry for 5 mins. Add the garlic and paprika, and cook for a further 3 mins.
Stir in the tomatoes, stock and butter beans, and season well. Bring to the boil, then nestle the chicken thighs into the sauce. Cover with a tight-fitting lid and put in the oven for 45 mins.

Nutrition Facts : Calories 422 calories, FatContent 15 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 27 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 9 grams fiber, ProteinContent 44 grams protein, SodiumContent 1.6 milligram of sodium

YELLOW SQUASH CASSEROLE | ALLRECIPES

35 Party Appetizer Recipes Your Guests Will Love Whether you're looking for classic bite-sized party appetizers like bruschetta, deviled eggs, and cocktail meatballs to gather with family and friends, or need ideas for festive finger food or holiday platters that you can make ahead of time, we've got all the inspiration you'll need in this special collection of our best party appetizer recipes.
From allrecipes.com

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SOUTHERN BAKED YELLOW SQUASH RECIPE | ALLRECIPES

Stir in 1/2 cup of bread crumbs, onion, eggs, 1/4 cup of butter, sugar, salt, and pepper until thoroughly combined, and spread mixture into the prepared baking dish. Drizzle the top of the casserole with 1/4 cup melted butter, and sprinkle 1/4 cup bread crumbs over the butter.
From allrecipes.com

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PANEER BUTTER MASALA RECIPE ... - DASSANA'S VEG RECIPES

28/12/2020 · Oil or butter should leave sides of the sautéed tomato puree. If the tomato puree is not sautéed well, the raw flavor of tomatoes will be felt in the dish. Butter: Use good quality butter. You can use both unsalted or salted butter. Both yellow butter or white butter can be added.
From vegrecipesofindia.com

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SKILLET ZUCCHINI AND YELLOW SQUASH | MEL'S KITCHEN CAFE

23/12/2020 · This skillet zucchini and yellow squash recipe is so easy, delicious, and healthy, it is bound to become a summer side dish staple. Considering this is the side dish we eat four out of five times during the late summer months, I feel like it’s time to share my feelings about the gloriousness of sautéed zucchini and squash and then leave you to get on with your day and life.
From melskitchencafe.com

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ONE-POT HAMBURGER HELPER - THE DEFINED DISH - RECIPES

04/11/2017 · In my NYT Bestseller, The Defined Dish: Healthy and Wholesome Weeknights, I share 100 of my favorite simple and healthy recipes that will make busy weeknights much tastier and easier than ever! If you love the recipes here on my blog, then you're going to eat your way through my cookbook.
From thedefineddish.com

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STOVETOP BUTTER CHICKEN | THE MODERN PROPER

Stir in butter, stock, tomato paste, all of the spices—the flavorful base of the butter chicken sauce!—followed by all of the chicken pieces. Pop a lid on the pan and simmer until the chicken is done. Stir in lemon juice and heavy cream, and simmer on low for just a few minutes to let everything cohere. You’re done!
From themodernproper.com

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YELLOW CURRY (IN CREAMY CURRY SAUCE) - RASA MALAYSIA

Heat the oil in a small pot over medium heat. Add the yellow curry paste. When you smell the aroma from the curry paste, add the chicken, bamboo shoots, zucchini and bell peppers into the pot, stir to combine well with the curry paste. Add the coconut milk, water, and cover the pot with its lid.
From rasamalaysia.com

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VEGAN BUTTER - VEGAN HEAVEN

13/01/2020 · The recipe will still work without the nutritional yeast, but the buttery flavor that makes this vegan butter taste like the real thing will be less. Make sure not to add too much or you will end up with super bright yellow butter. A small pinch is enough! The butter keeps for about 2 weeks in the fridge.
From veganheaven.org

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