Portobello Mushrooms & Fries



  • 4 portobello mushrooms (about 1 1/4 pounds total), stems discarded
  • 1/4 cup olive oil
  • kosher salt and black pepper
  • 4 slices Cheddar (about 4 ounces)
  • 3 medium russet potatoes (about 1 1/2 pounds), cut into wedges
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • 1/3 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • lettuce and sliced red onion, for serving
  • 4 English muffins, split and toasted

How to Make It

Step 1

Heat oven to 425° F. Rub the mushrooms with 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper on a rimmed baking sheet.

Step 2

Place the mushrooms stem-side down and roast until tender, 18 to 20 minutes. Top each mushroom with a slice of Cheddar and continue to cook until melted, 3 to 5 minutes more.

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Oven Baked Breakfast Taco

  • 40 MIN
  • Ingredients7
  • Servings8

Oven-Baked Breakfast Tacos


slices bacon
tablespoons canola oil
cups cubed (about 1 inch) potatoes
2 1/2
tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
soft corn tortillas (6 inch)
eggs, beaten
cup shredded Monterey Jack cheese (2 oz)


  • 1
    Heat oven to 375°F.
  • 2
    Place bacon slices in ungreased cookie sheet with sides. When oven is preheated, bake bacon 10 minutes. Remove from oven; cool 5 minutes. Coarsely chop bacon into small pieces.
  • 3
    While bacon is baking, heat oil in 10-inch skillet over medium heat. Add potatoes; stir to coat in hot oil. Sprinkle taco seasoning mix over potatoes; stir to mix. Cook potatoes 15 to 20 minutes, turning every 5 minutes, until potatoes are soft when pierced with tip of knife.
  • 4
    In ungreased 13×9-inch (3-quart) glass baking dish, place tortillas standing against each other to form taco shells.
  • 5
    In another skillet, cook and stir beaten eggs over medium heat until they begin to scramble. Remove from heat.
  • 6
    Fill each tortilla with 1/4 cup potatoes. Divide scrambled eggs and bacon evenly into each. Top each with 1 tablespoon cheese.
  • 7
    Bake 10 minutes. Serve immediately.
  • © 2017 ®/TM General Mills All Rights Reserved

Easy Baked Spaghetti

Easy Baked Spaghetti


tablespoons olive oil
yellow onion, diced
Salt and pepper, to taste
1 1/2
lb ground beef
jar (25.5 oz) Muir Glen™ classic marinara pasta sauce
lb uncooked spaghetti
lb mozzarella cheese, sliced
Sliced fresh basil leaves


  • 1
    Heat oven to 350°F. Spray 13 x 9-inch (3-quart) baking dish with cooking spray.
  • 2
    In 10-inch skillet, heat 2 tablespoons olive oil over medium heat; add 1 yellow onion, diced. Season with salt and pepper; cook about 5 minutes, stirring occasionally, until onion starts to brown. Add 1 1/2 lb ground beef; sprinkle with more salt and pepper. Cook 5 to 6 minutes, stirring frequently, until browned. Stir in 1 jar (25.5 oz) Muir Glen™ classic marinara pasta sauce; heat until warmed.
  • 3
    Cook and drain 1 lb spaghetti as directed on package. In baking dish, mix cooked spaghetti and pasta sauce mixture. Top with 1 lb sliced mozzarella cheese.
  • 4
    Bake about 30 minutes or until bubbling and cheese is melted. If desired, set oven control to broil last 1 to 2 minutes until cheese is browned. Top with sliced fresh basil leaves for serving.
    © 2017 ®/TM General Mills All Rights Reserved

PB & J Waffle Sandwiches


can (16.3 oz) Pillsbury™ Grands!™ Flaky
Layers refrigerated
Original biscuits
cup peanut butter
cup grape jelly
tablespoon powdered sugar
cup fresh fruit (such as strawberries, peach slices, grapes)


© 2017 ®/TM General Mills All Rights Reserved.  

 1. Use Belgian or regular waffle maker.

Separate dough into 8 biscuits; press or roll each into 4-inch round.

  • 2
    Depending on size of waffle maker, place 2 to 4 biscuit rounds at a time in hot waffle maker. Bake 2 minutes or until golden brown. Cool 1 to 2 minutes.
  • 3
    Spread peanut butter evenly on 4 of the hot waffles; spread jelly on remaining 4 waffles. Place jelly-spread waffles, jelly down, on peanut butter-spread waffles. Cut sandwiches in half; place on individual plates. Sprinkle with powdered sugar; garnish with fruit.

Parmesan Chicken Mini Pies



can (8 oz) Pillsbury™ refrigerated seamless dough sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
Tyson® frozen popcorn chicken pieces
1 1/4
cup tomato pasta sauce
cup shredded Parmesan cheese


  • 1
    Heat oven to 375F. Grease 12 regular size muffin cups with cooking spray.
  • 2
    Remove dough from can; press to 8×18 inch rectangle. Cut dough evenly into 12 squares. Press dough squares into muffin cups.
  • 3
    Microwave chicken pieces on microwavable plate 1 minute on High. Place chicken pieces in muffin cups; top each with 2 tablespoons sauce. Sprinkle with cheese. Bake 15 to 18 minutes of until golden
    © 2017 ®/TM General Mills All Rights Reserved

Bacon and Broccoli Mac and Cheese


  • 3 cups broccoli florets
  • 8 ounces uncooked rigatoni
  • 1 tablespoon butter
  • 1 1/2 tablespoons all-purpose flour
  • 1 1/4 cups 2% reduced-fat milk
  • 2 ounces reduced-fat processed American cheese, cut into pieces
  • 1/4 cup thinly sliced green onions
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 slices center-cut bacon, cooked and crumbled
  • 2 ounces extra-sharp cheddar cheese, shredded (about 1/2 cup packed

How to Make It

Steam broccoli 5 minutes or until crisp-tender; drain. Pat dry, and keep warm. Cook pasta in boiling water in a large saucepan for 8 minutes or until al dente; drain and keep warm. Wipe pan with paper towels, and return to medium heat. Melt butter in pan. Sprinkle flour over melted butter; cook for 1 minute, stirring constantly with a whisk. Gradually add milk to the flour mixture in pan, and bring to a boil, stirring constantly with a whisk. Cook for 1 minute or until slightly thick, and remove from heat. Add American cheese; stir until smooth. Stir in sliced green onions and the remaining ingredients. Stir in broccoli and pasta; serve immediately.

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Summer Tomato Pie

 1014136 (1)
Recipe By:Elizabeth
“This is a simple but delicious side dish. It could also be a main course for a vegetarian. It’s great for using all those wonderful summer tomatoes from the garden! You can change the cheeses to fit your taste as well as the seasoning. Blue cheese and fennel, Swiss cheese and thyme, Gouda and dill, whatever your favorites are.”


  • 1 recipe pastry for a single 9-inch pie crust
  • 3 tomatoes, thinly sliced
  • 2 teaspoons salt
  • 3 cloves garlic, minced


  • 1/4 cup chopped fresh basil
  • 1/2 cup shredded Cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup mayonnaise


  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Press pie crust into a 9-inch pie pan; prick bottom and sides with fork.
  3. Bake crust in the preheated oven until lightly browned, 10 to 12 minutes. Cool completely.
  4. Reduce oven temperature to 350 degrees F (175 degrees C).
  5. Place tomatoes in a single layer of a colander; sprinkle with salt. Let sit for about 10 minutes to release moisture. Blot excess moisture with a paper towel. Arrange 1 layer of tomato slices around the bottom of the cooled pie crust, overlapping the slices. Sprinkle half the garlic and half the basil onto tomato layer. Sprinkle half the Cheddar cheese and half the mozzarella cheese over basil layer. Repeat layering with remaining tomatoes, garlic, basil, Cheddar cheese, and mozzarella cheese. Spread mayonnaise over the top mozzarella cheese layer.
  6. Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes. Cool on a wire rack.


Perfect Pot Roast


4 hr 30 min
15 min
4 hr 15 min
6 servings




Salt and freshly ground black pepper

  • One 3- to 5-pound chuck roast
  • 2 or 3 tablespoons olive oil
  • 2 whole onions, peeled and halved
  • 6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
  • 1 cup red wine, optional
  • 3 cups beef broth
  • 2 or 3 sprigs fresh rosemary
  • 2 or 3 sprigs fresh thyme
  • Directions

    Preheat the oven to 275 degrees F.

    Generously salt and pepper the chuck roast.

    Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.

    Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.

    If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate. 

    With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.

    Add in the onions and the carrots, along with the fresh herbs.

    Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it’s fall-apart tender.

Easy Tuna Dish


12 ounces tuna (in water, drained and flaked)
1 tablespoon Knorr Chicken Flavor Bouillon
2 tablespoons chopped fresh cilantro
1/2 cups orange juice
2 radishes (cut into thin strips)
1/4 cups tomatoes
2 tablespoons sliced green onions
1In large glass bowl, combine all ingredients. Let stand for 5 minutes. Serve with plantain or tortilla chips.

Chimichuri Portobello


Serves 4

  • 1/2 cup chopped flat-leaf parsley
  • 1/4 cup chopped fresh cilantro
  • 3 Tbsp. olive oil
  • 2 Tbsp. red wine vinegar
  • 1 large clove garlic, chopped (about 2 tsp.)
  • 4 large portobello mushroom caps (about 1 lb.), thickly sliced
  • 1 small red bell pepper, thinly sliced (about 1 cup)
  • 1 can (15.5 oz.) no salt added pinto beans, rinsed and drained
  • 1 package Knorr® Fiesta Sides™ – Mexican Rice


  • Make the Chimichurri: COMBINE cilantro, olive oil, vinegar and garlic in small bowl; set aside.
  • SEASON mushrooms and bell pepper, if desired, with salt and pepper. Heat large nonstick skillet over medium-high heat and cook mushrooms, peppers and 1/4 cup chimichurri mixture, stirring occasionally, until vegetables soften and brown, about 4 minutes. Remove and set aside.
  • PREPARE Knorr® Fiesta Sides™ – Mexican Rice in same skillet according to package directions. Stir in pinto beans and mushroom mixture and top with remaining chimichurri.
    • Credit.www.knorr.com