Top 20 most popular food recipes in the world
Preheat oven to 350 F. Grease a 2 1/2- to 3-quart baking dish. In large skillet or saucepan over low heat, melt butter; sauté mushrooms until tender. Blend in flour, stirring until smooth and bubbly. Gradually add chicken broth, milk, pimiento, and salt and pepper; stir constantly until sauce is thickened.
Grease a 9 x 13 x 2-inch baking pan (2 1/2 to 3-quart size). Heat oven to 350 F. Heat the olive oil in a large skillet over medium heat. When the oil is hot and shimmering, add the ground beef, onions, and celery.
Gather the ingredients. Lightly grease a 2 1/2-quart casserole. Cut or tear tortillas into bite-sized pieces. Set aside. In a saucepan over low heat, melt butter and saute the mushrooms. Remove mushrooms; set aside. Add flour to melted butter and mix until smooth. Slowly add the milk, stirring constantly, to form a medium-thick white sauce. Return the mushrooms to the sauce.
Gather the ingredients. Preheat oven to 350 F. Butter a 2-quart casserole. Cook rotini in boiling salted water following package directions. Drain, rinse, and set aside.
Gather the ingredients and preheat oven to 350 F. Spray a deep dish pie plate or quiche pan with nonstick cooking spray. In a large skillet over medium heat, melt the butter. Saute the bell pepper or poblano and the green onions for about 3 minutes, until tender. Stir in the cilantro, if using; set aside.
Gather the ingredients. Heat the oven to 350 F (180 C/Gas 4). Butter a 2 1/2-quart baking dish. In a large skillet or saute pan, cook the onion in melted butter until tender, not browned. Add celery salt, pepper, lemon juice, Worcestershire sauce, parsley, and crackers.
Gather ingredients. Heat the oven to 350 F/180 C/Gas 4. Lightly butter a 2-quart casserole. In a large skillet or sauté pan, cook ground beef, chopped onion, and chopped green pepper until meat is no longer pink; drain off fat.
Butter a 2-quart deep casserole. Heat oven to 350°. Melt 1 tablespoon of butter with the olive oil over medium heat. Add the onion and sausage; cook, stirring, until onion is nicely browned.
Gather the ingredients. Cook the macaroni in boiling salted water following package directions. Drain and then set aside. Heat the oven to 350 F. Grease a 2 1/2- to 3-quart casserole.
Gather the ingredients. In a large Dutch oven or stockpot, combine chicken, water, parsley, celery, half of the onions, and thyme. Cover and cook chicken on the stovetop over medium heat until very tender, about 1 1/4 hours.
Heat the oven to 350 F. In a heavy skillet or saute pan over medium heat, cook the sausage, stirring, until browned. Remove the sausage to drain, leaving about 3 tablespoons of fat in the pan.
Gather the ingredients. Pat the chicken breasts dry with paper towels. Cut it into cubes or slice horizontally to make cutlets. Sprinkle the chicken lightly with salt and pepper.
Heat oven to 350 F. Grease a 2-quart casserole. Cook pasta in boiling salted water following package directions; rinse and drain. Cook the vegetables as directed on the package. Drain and set aside.
Gather the ingredients. Lightly butter a 1 1/2- to 2-quart baking dish or casserole. Heat oven to 375 F. In a large bowl combine the cream of mushroom soup, milk or half-and-half, cubed chicken, butter, nutmeg, pepper, and broccoli. Blend ingredients thoroughly.
Heat oven to 350 F. Grease a 2 1/2 to 3-quart casserole. In a large skillet over medium heat, brown the ground beef in olive oil with the onion until onions are lightly browned and ground beef is no longer pink. Drain and discard excess drippings.
Spread 1 cup of the sour cream in the bottom of a 9-by-13-by-2-inch baking pan. Combine the chicken, 1/2 cup sour cream, mushrooms, green chile, onion, chili powder, salt, garlic powder, and pepper in a medium saucepan. Cook over low heat, stirring occasionally, until hot.
Gather the ingredients. Put the ground beef in a large skillet over medium heat. Cook, stirring and breaking up until the beef is no longer pink. Mix the browned ground beef with 1/2 bag of tater tots, cooked veggies, and soup.
Gather the ingredients. Put the chicken in a large saucepan with the chicken broth, onion, thyme, and pepper. Bring to a boil. Reduce heat to low, cover, and continue cooking at a low simmer for 25 to 30 minutes, until the chicken is cooked through and no longer pink.
Cook pasta following package directions; drain, rinse, and set aside. In a large saucepan or skillet, cook the andouille sausage with onion and bell pepper until onions are translucent. Remove the sausage mixture to a plate and set aside.
Gather the ingredients. In a medium-sized saucepan, melt the butter over a medium heat. Stir in the flour and mustard if using. Stir thoroughly and a thick paste will form but don't worry.