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5 Easy Fall Recipes MaidPro Tulsa
Fettuccine with Sausage & Kale ingredients Shop Kitchen ? 1 pound fettuccine 1 pound spicy Italian sausage, removed from casing 1/2 cup heavy cream 1 large bunch kale, trimmed and coarsely chopped 1/2 cup grated parmesan directions In large pot of boiling, salted water, cook pasta until al dente; drain. In large skillet, cook sausage over medium-low until browned, about 7 minutes. Add 1/2 cup water and cream; simmer until reduced by half, about 7 minutes. Add kale; toss until wilted. Remove from heat; toss with pasta. Sprinkle with parmesan. From RachelRayMag.com
Roasted Chicken & Cauliflower ingredients Shop Kitchen ? 4 whole chicken legs 3 tablespoons EVOO 4 cups cauliflower florets 12 cloves garlic, peeled and smashed directions Preheat oven to 400 degrees . Pat chicken dry; season. In large skillet, heat EVOO over high. Add chicken, skin side down; cook until browned, 8 minutes. Turn over; cook until browned, 5 minutes. Transfer to plate. Add cauliflower and garlic to skillet. Cook until cauliflower begins to brown, 5 minutes. Top with chicken; bake until chicken is cooked through, 25 minutes. From RachelRayMag.com
Broiled Miso Steak ingredients Shop Kitchen ? 1/4 cup red miso 2 tablespoons worcestershire sauce 1 teaspoon sesame oil 1/2 teaspoon sugar 2 1 inches thick sirloin steaks (3lb total) directions In bowl, whisk miso, worcestershire, oil and sugar. Spread over steaks; let sit 30 minutes. Broil steaks, turning once, about 10 minutes for medium-rare. Let stand 5 minutes, then slice. From RachelRayMag.com
Pumpkin Quesadillas ingredients Shop Kitchen ? 2 cups canned pure pumpkin puree 1 teaspoon ground cumin 8 8 inches flour tortillas 4 ounces goat cheese, crumbled 1/2 cup chopped walnuts, toasted 1/4 cup vegetable oil directions In bowl, stir pumpkin and cumin; season. Spread over 4 tortillas. Sprinkle with cheese and nuts. Top with remaining tortillas. In large skillet, heat 1 tbsp. oil over medium-low. Cook quesadillas 1 at a time, turning once and adding more oil between batches, until browned, 3 minutes. Cut into wedges. From RachelRayMag.com
Lemon Orzo Directions Simmer 1 cup orzo in a saucepan with 2 1/2 cups water, 2 tablespoons olive oil, 1 teaspoon dried mint, 1 teaspoon salt, 1/2 teaspoon paprika and 2 strips lemon zest, stirring occasionally, until the orzo is tender, 12 to 15 minutes. Let cool slightly. Stir in 2 chopped scallions, the juice of 1 lemon, and salt to taste. From FoodNetwork.com
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