View this post on Instagram

A post shared by Taste of Home (@tasteofhome)

Ingredients:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 teaspoon salt
• 1-2 teaspoons pure vanilla extract (or other flavor extracts of your choice)
• 2-4 tablespoons milk (adjust as needed for consistency)
• Food coloring

View this post on Instagram

A post shared by Lindsay Conchar (@lifeloveandsugar)

Instructions:

1. In a large mixing bowl, use an electric mixer to beat the softened butter until creamy.
2. Add the confectioners’ sugar one cup at a time, beating well after each addition. 
3. Mix in the salt and your preferred flavoring. You can experiment with other extracts like almond, lemon, or even add a tablespoon of cocoa powder to make a chocolate buttercream.
4. If the frosting is too thick, add 1-2 tablespoons of heavy cream or milk and continue beating until you reach your desired consistency. If it’s too thin, add more powdered sugar.
5. Taste and adjust the flavor or sweetness by adding more flavor extract or confectioners’ sugar if needed.
6. Beat the frosting on medium-high for 2-3 minutes until it becomes light, fluffy, and well combined.
7. If you’d like to make colored frosting, add your food coloring one drop at a time and stir with a spatula until the color is fully incorporated. Keep going until you reach your desired shade, keeping in mind that most food dyes tend to darken slightly over time. 
8. Use the buttercream immediately to frost cakes, cupcakes, or cookies. Alternatively, you can store it in an airtight container in the refrigerator for a short period, but allow it to come to room temperature and re-whip before using.

View this post on Instagram

A post shared by Julianne Dell_Beyond Frosting (@beyondfrosting)

The post The Best Buttercream Recipe for All of Your Desserts appeared first on Cooking 4 All.

Ingredients:

For the Shrimp:

• 1 pound of large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

For the Slaw:

• 2 cups shredded cabbage
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime
• Salt and pepper to taste

Additional:

• Corn tortillas, warmed
• Avocado 
• Fresh salsa
• Lime wedges

Instructions:

1. In a large bowl, mix olive oil, chili powder, cumin, garlic powder, salt, and pepper. Add shrimp, toss to coat, and marinate for 10-15 minutes. 
2. Meanwhile, combine shredded cabbage, red onion, cilantro, and lime juice in another bowl; season and set aside. 
3. Preheat the grill to medium-high. Thread shrimp on skewers and grill for 2-3 minutes per side until pink. 
4. Warm tortillas on the grill, then assemble by adding slaw, grilled shrimp, avocado slices, and salsa. 
5. Serve immediately with lime wedges.

The post This Grilled Shrimp Taco Recipe Will Leave You Wanting More appeared first on Cooking 4 All.

Ingredients:

• 2.5 lbs stewing beef
• 2 large brown onions
• 4 cloves garlic
• 3 carrots
• 2 bell peppers (any color)
• 2 cups beef broth
• 2 cans chopped tomatoes
• 2.5 tablespoons sweet paprika
• Salt and pepper, to taste

View this post on Instagram

A post shared by David Roche (@ptit_dav_74)

Instructions:

1. Finely slice the onions and garlic, and chop the carrots and peppers into small chunks.
2. Chop the stewing beef into bite-sized pieces. 
3. In a large pot heat some oil and add the onion. Fry for a few minutes and then add the paprika. Fry for a further 5-10 minutes.
4. Add the beef and gently fry for 5-10 minutes.
5. Add the carrot and pepper and cook for another 5-10 minutes.
6. Add the garlic and season to taste. Cook for another 5 minutes.
7. Add the beef broth and the chopped tomatoes and increase the heat. 
8. Leave to simmer for 30-40 minutes, stirring occasionally. 
9. Serve hot with potatoes, pasta, or crusty bread.

The post This Hearty Hungarian Goulash is Perfect for Feeding a Crowd appeared first on Cooking 4 All.

Ingredients:

• 2 lb large vine tomatoes
• 2 cucumbers
• 3 bell peppers (any color)
• 1 large red onion
• 3 cloves garlic
• ½ cup extra virgin olive oil
• 2 tablespoons white wine vinegar
• Salt and pepper, to taste

View this post on Instagram

A post shared by Elizabeth Lind (@lizzie_keeping_busy)

Instructions:

1. Peel the cucumbers and chop them into quarters.
2. Chop the peppers in half and remove the core and seeds. 
3. Chop the tomatoes in half and remove the cores. 
4. Remove the skin from the onion and garlic, and chop the onion into quarters. 
5. Add all the ingredients to a food processor and blend until smooth.
6. It’s your choice how smooth you make it—some people prefer a slightly chunky gazpacho while others enjoy it completely smooth.
7. Once it has reached your desired consistency, transfer it to a suitable container and place it in the fridge for 2-3 hours. 
8. Remove from the fridge and transfer to bowls ready for serving. 

View this post on Instagram

A post shared by Vegane Rezepte zum Nachkochen (@vegane_kochwelt)

The post This Tasty Gazpacho is Ideal for a Summer’s Day appeared first on Cooking 4 All.

View this post on Instagram

A post shared by Sue (@me.the.sue.chef)

Ingredients:

• 1 pound of mixed fish fillets (such as cod, salmon, and haddock), skinless and boneless, cut into bite-sized pieces
• 1 onion, finely chopped
• 2 carrots, diced
• 1 cup frozen peas
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup of milk
• 1/2 cup of fish or vegetable broth
• 1 tablespoon chopped fresh parsley
• Salt and black pepper to taste
• 2 pounds of potatoes, peeled and diced
• 2 tablespoons butter
• 1/4 cup milk
• Salt and black pepper to taste
• 1 egg, beaten (for egg wash)
• Paprika, for sprinkling (optional)

View this post on Instagram

A post shared by Mrs DNT (@dinner_with_dnt)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a baking dish with butter or cooking spray. In a large pot, bring salted water to a boil. Add the diced potatoes and cook until tender, about 15-20 minutes. Drain the potatoes and return them to the pot.
2. Mash the cooked potatoes with 2 tablespoons of butter and 1/4 cup of milk until smooth and creamy. Season with salt and black pepper to taste. Set aside.
3. In a separate large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and diced carrots, and cook until softened, about 5 minutes. Stir in the all-purpose flour and cook for another 1-2 minutes to make a roux.
4. Gradually pour in the milk and fish or vegetable broth, stirring constantly to prevent lumps from forming. Cook until the sauce thickens, about 5 minutes. Add the chopped fish fillets, frozen peas, chopped parsley, salt, and black pepper to the skillet. Stir gently to combine and cook for another 3-4 minutes, or until the fish is cooked through.
5. Transfer the fish mixture to the greased baking dish, spreading it out evenly. Spread the mashed potatoes over the top of the fish mixture, smoothing it out with a spatula.
6. Brush the beaten egg over the mashed potatoes, and sprinkle with paprika for a golden finish (if desired). Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the filling is bubbling. Remove from the oven and let it cool for a few minutes before serving.

View this post on Instagram

A post shared by Jon Watts (@jonwatts88)

The post Try Making This Divine Fish Pie Recipe appeared first on Cooking 4 All.

View this post on Instagram

A post shared by Melissa Hemsley feelgood food (@melissa.hemsley)

Ingredients:

• 1 cup uncooked quinoa
• 1/4 cup chia seeds
• 1 cup water (plus more for soaking)
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 tablespoon apple cider vinegar

View this post on Instagram

A post shared by Renu Agrawal Dongre (Grow and Cook With Renu) (@cookwithrenu_ad)

Instructions:

1. Rinse the quinoa thoroughly under cold water. 
2. Soak the quinoa in water for at least 8 hours, or overnight.
3. Preheat your oven to 375°F. Line a loaf pan with parchment paper.
4. Drain the quinoa and place it in a blender or food processor. Add chia seeds, 1 cup of water, olive oil, salt, baking soda, baking powder, and apple cider vinegar. Blend on high until the mixture is smooth.
5. Pour the batter into the prepared loaf pan. Place in the oven and bake for about 90 minutes, or until the bread is firm and a toothpick inserted into the center comes out clean.
6. Remove the bread from the oven and let it cool before cutting in. 

View this post on Instagram

A post shared by Joy Filled Eats (@joyfilledeats)

The post This Easy Quinoa Bread is Healthy and Delicious appeared first on Cooking 4 All.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 pound of ground beef
• 1 tin of diced tomatoes
• 1 tin of tomato paste
• 1/2 cup of beef or vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• Cooked pasta, for serving
• Grated Parmesan cheese, for topping (optional)

View this post on Instagram

A post shared by Silvana Battaglia (@silvanabattaglia)

Instructions:

1. Heat the olive oil in a large skillet or saucepan over medium heat. Add the chopped onion, minced garlic, diced carrot, and diced celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
2. Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. Once the beef is browned, add the diced tomatoes (with their juices), tomato paste, beef or vegetable broth, dried oregano, dried basil, and dried thyme to the skillet. Stir to combine.
3. Bring the sauce to a simmer, then reduce the heat to low and let it simmer gently for about 20-30 minutes, stirring occasionally, to allow the flavors to meld together and the sauce to thicken. Season the ragù sauce with salt and pepper to taste, adjusting the seasoning as needed.
4. While the sauce is simmering, cook your pasta according to the package instructions until al dente. Drain the pasta and set aside. Serve the ragù sauce over the cooked pasta, tossing gently to coat the pasta evenly.
5. If desired, sprinkle grated Parmesan cheese over the top of each serving before serving. Enjoy your delicious ragù sauce with pasta and savor the rich flavors of this comforting dish.

View this post on Instagram

A post shared by Food etc. (@foodetc)

The post This Ragu Makes for a Great Pasta Night appeared first on Cooking 4 All.

Ingredients:

• 2 tablespoons of olive oil
• 1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces
• Salt and pepper, to taste
• 3 cloves of garlic, minced
• 1 quart (4 cups) of chicken broth
• 1 cup of heavy cream
• 1 pound of fettuccine pasta
• 1 1/2 cups of freshly grated Parmesan cheese
• 2 tablespoons of fresh parsley, chopped (optional for garnish)

View this post on Instagram

A post shared by Alyssa Rivers | The Recipe Critic (@alyssa_therecipecritic)

Instructions:

1. Season chicken with salt and pepper, then brown in olive oil in a pot, for about 5-7 minutes, and set aside. 
2. Sauté minced garlic in the same pot, then add chicken broth and heavy cream, bringing to a simmer. 
3. Add fettuccine, ensuring it’s submerged, and cook as per package instructions, stirring to prevent sticking.
4. Return the browned chicken to the pot, along with any juices that have accumulated. 
5. Stir in the grated Parmesan cheese until the sauce becomes creamy.
6. Adjust seasoning and garnish with parsley. 
7. Serve the creamy Alfredo with a generous portion of chicken and pasta.

View this post on Instagram

A post shared by Linds Kehl • The Pound Dropper (@therealpounddropper)

The post This One Pot Chicken Alfredo Recipe is a Classic appeared first on Cooking 4 All.

Ingredients:

• 2 cups all-purpose flour, plus extra for dusting
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 tablespoon of olive oil, plus extra for cooking
• 3/4 cup warm water
• 1 cup feta cheese, crumbled
• Fresh herbs (such as dill, parsley, or mint), finely chopped
• Optional: Spinach, finely chopped tomatoes, or olives

View this post on Instagram

A post shared by Emily Roz (@myriadrecipes)

Instructions:

1. Mix flour, salt, sugar, olive oil, and warm water in a bowl until dough forms. Knead on a floured surface for 5 minutes, then rest for 30 minutes.
2. In a separate bowl, mix the crumbled feta with your choice of herbs (and any optional ingredients). 
3. Divide the dough and flatten each piece. Place a spoonful of the feta mixture in the center of each disc. Fold the dough and gently roll it again.
4. Cook in a skillet over medium heat with olive oil until golden, about 3-4 minutes on each side.
5. Enjoy warm with a refreshing salad or as part of a spring mezze platter.

View this post on Instagram

A post shared by Sus Q (@susiequzeee)

The post These Delicious Feta Stuffed Flatbreads are Perfect for Spring appeared first on Cooking 4 All.

Ingredients:

• 12 ounces of pasta of your choice
• 1/4 cup of unsalted butter
• 1/4 cup of all-purpose flour
• 2 cups of whole milk
• 1 cup of grated Parmesan cheese
• 1 cup of shredded mozzarella cheese
• 1/2 cup of crumbled Gorgonzola cheese
• 1/2 cup of shredded sharp cheddar cheese
• Salt and pepper, to taste
• Optional garnish: chopped fresh parsley, extra grated Parmesan cheese

View this post on Instagram

A post shared by Julie Chiou (@tablefortwo)

Instructions:

1. Cook the pasta according to the package instructions until al dente. Drain the pasta, reserving 1/2 cup of the cooking water, and set aside. In a large saucepan, melt the unsalted butter over medium heat. Once melted, whisk in the all-purpose flour to form a roux. Cook the roux, stirring constantly, for 1-2 minutes until it turns golden brown and develops a nutty aroma.
2. Gradually pour in the whole milk, whisking continuously to prevent lumps from forming. Cook the sauce, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes. Reduce the heat to low and add the grated Parmesan cheese, shredded mozzarella cheese, crumbled Gorgonzola cheese, and shredded sharp cheddar cheese to the sauce. Stir until the cheeses are melted and the sauce is smooth and creamy.
3. Season the cheese sauce with salt and pepper to taste, adjusting the seasoning as needed. Add the cooked pasta to the cheese sauce, tossing gently to coat the pasta evenly with the creamy mixture. If the sauce is too thick, you can add some of the reserved pasta cooking water to loosen it up.
4. Serve the four cheese pasta hot, garnished with chopped fresh parsley and extra grated Parmesan cheese if desired. Enjoy this delicious and indulgent pasta dish as a satisfying meal that’s sure to please cheese lovers universally.

The post Try This Delicious Four Cheese Pasta appeared first on Cooking 4 All.

View this post on Instagram

A post shared by Taste of Home (@tasteofhome)

Ingredients:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 teaspoon salt
• 1-2 teaspoons pure vanilla extract (or other flavor extracts of your choice)
• 2-4 tablespoons milk (adjust as needed for consistency)
• Food coloring

View this post on Instagram

A post shared by Lindsay Conchar (@lifeloveandsugar)

Instructions:

1. In a large mixing bowl, use an electric mixer to beat the softened butter until creamy.
2. Add the confectioners’ sugar one cup at a time, beating well after each addition. 
3. Mix in the salt and your preferred flavoring. You can experiment with other extracts like almond, lemon, or even add a tablespoon of cocoa powder to make a chocolate buttercream.
4. If the frosting is too thick, add 1-2 tablespoons of heavy cream or milk and continue beating until you reach your desired consistency. If it’s too thin, add more powdered sugar.
5. Taste and adjust the flavor or sweetness by adding more flavor extract or confectioners’ sugar if needed.
6. Beat the frosting on medium-high for 2-3 minutes until it becomes light, fluffy, and well combined.
7. If you’d like to make colored frosting, add your food coloring one drop at a time and stir with a spatula until the color is fully incorporated. Keep going until you reach your desired shade, keeping in mind that most food dyes tend to darken slightly over time. 
8. Use the buttercream immediately to frost cakes, cupcakes, or cookies. Alternatively, you can store it in an airtight container in the refrigerator for a short period, but allow it to come to room temperature and re-whip before using.

View this post on Instagram

A post shared by Julianne Dell_Beyond Frosting (@beyondfrosting)

The post The Best Buttercream Recipe for All of Your Desserts appeared first on Cooking 4 All.

Ingredients:

For the Shrimp:

• 1 pound of large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

For the Slaw:

• 2 cups shredded cabbage
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime
• Salt and pepper to taste

Additional:

• Corn tortillas, warmed
• Avocado 
• Fresh salsa
• Lime wedges

Instructions:

1. In a large bowl, mix olive oil, chili powder, cumin, garlic powder, salt, and pepper. Add shrimp, toss to coat, and marinate for 10-15 minutes. 
2. Meanwhile, combine shredded cabbage, red onion, cilantro, and lime juice in another bowl; season and set aside. 
3. Preheat the grill to medium-high. Thread shrimp on skewers and grill for 2-3 minutes per side until pink. 
4. Warm tortillas on the grill, then assemble by adding slaw, grilled shrimp, avocado slices, and salsa. 
5. Serve immediately with lime wedges.

The post This Grilled Shrimp Taco Recipe Will Leave You Wanting More appeared first on Cooking 4 All.

Ingredients:

• 2.5 lbs stewing beef
• 2 large brown onions
• 4 cloves garlic
• 3 carrots
• 2 bell peppers (any color)
• 2 cups beef broth
• 2 cans chopped tomatoes
• 2.5 tablespoons sweet paprika
• Salt and pepper, to taste

View this post on Instagram

A post shared by David Roche (@ptit_dav_74)

Instructions:

1. Finely slice the onions and garlic, and chop the carrots and peppers into small chunks.
2. Chop the stewing beef into bite-sized pieces. 
3. In a large pot heat some oil and add the onion. Fry for a few minutes and then add the paprika. Fry for a further 5-10 minutes.
4. Add the beef and gently fry for 5-10 minutes.
5. Add the carrot and pepper and cook for another 5-10 minutes.
6. Add the garlic and season to taste. Cook for another 5 minutes.
7. Add the beef broth and the chopped tomatoes and increase the heat. 
8. Leave to simmer for 30-40 minutes, stirring occasionally. 
9. Serve hot with potatoes, pasta, or crusty bread.

The post This Hearty Hungarian Goulash is Perfect for Feeding a Crowd appeared first on Cooking 4 All.

Ingredients:

• 2 lb large vine tomatoes
• 2 cucumbers
• 3 bell peppers (any color)
• 1 large red onion
• 3 cloves garlic
• ½ cup extra virgin olive oil
• 2 tablespoons white wine vinegar
• Salt and pepper, to taste

View this post on Instagram

A post shared by Elizabeth Lind (@lizzie_keeping_busy)

Instructions:

1. Peel the cucumbers and chop them into quarters.
2. Chop the peppers in half and remove the core and seeds. 
3. Chop the tomatoes in half and remove the cores. 
4. Remove the skin from the onion and garlic, and chop the onion into quarters. 
5. Add all the ingredients to a food processor and blend until smooth.
6. It’s your choice how smooth you make it—some people prefer a slightly chunky gazpacho while others enjoy it completely smooth.
7. Once it has reached your desired consistency, transfer it to a suitable container and place it in the fridge for 2-3 hours. 
8. Remove from the fridge and transfer to bowls ready for serving. 

View this post on Instagram

A post shared by Vegane Rezepte zum Nachkochen (@vegane_kochwelt)

The post This Tasty Gazpacho is Ideal for a Summer’s Day appeared first on Cooking 4 All.

View this post on Instagram

A post shared by Sue (@me.the.sue.chef)

Ingredients:

• 1 pound of mixed fish fillets (such as cod, salmon, and haddock), skinless and boneless, cut into bite-sized pieces
• 1 onion, finely chopped
• 2 carrots, diced
• 1 cup frozen peas
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup of milk
• 1/2 cup of fish or vegetable broth
• 1 tablespoon chopped fresh parsley
• Salt and black pepper to taste
• 2 pounds of potatoes, peeled and diced
• 2 tablespoons butter
• 1/4 cup milk
• Salt and black pepper to taste
• 1 egg, beaten (for egg wash)
• Paprika, for sprinkling (optional)

View this post on Instagram

A post shared by Mrs DNT (@dinner_with_dnt)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a baking dish with butter or cooking spray. In a large pot, bring salted water to a boil. Add the diced potatoes and cook until tender, about 15-20 minutes. Drain the potatoes and return them to the pot.
2. Mash the cooked potatoes with 2 tablespoons of butter and 1/4 cup of milk until smooth and creamy. Season with salt and black pepper to taste. Set aside.
3. In a separate large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and diced carrots, and cook until softened, about 5 minutes. Stir in the all-purpose flour and cook for another 1-2 minutes to make a roux.
4. Gradually pour in the milk and fish or vegetable broth, stirring constantly to prevent lumps from forming. Cook until the sauce thickens, about 5 minutes. Add the chopped fish fillets, frozen peas, chopped parsley, salt, and black pepper to the skillet. Stir gently to combine and cook for another 3-4 minutes, or until the fish is cooked through.
5. Transfer the fish mixture to the greased baking dish, spreading it out evenly. Spread the mashed potatoes over the top of the fish mixture, smoothing it out with a spatula.
6. Brush the beaten egg over the mashed potatoes, and sprinkle with paprika for a golden finish (if desired). Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the filling is bubbling. Remove from the oven and let it cool for a few minutes before serving.

View this post on Instagram

A post shared by Jon Watts (@jonwatts88)

The post Try Making This Divine Fish Pie Recipe appeared first on Cooking 4 All.

View this post on Instagram

A post shared by Melissa Hemsley feelgood food (@melissa.hemsley)

Ingredients:

• 1 cup uncooked quinoa
• 1/4 cup chia seeds
• 1 cup water (plus more for soaking)
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 tablespoon apple cider vinegar

View this post on Instagram

A post shared by Renu Agrawal Dongre (Grow and Cook With Renu) (@cookwithrenu_ad)

Instructions:

1. Rinse the quinoa thoroughly under cold water. 
2. Soak the quinoa in water for at least 8 hours, or overnight.
3. Preheat your oven to 375°F. Line a loaf pan with parchment paper.
4. Drain the quinoa and place it in a blender or food processor. Add chia seeds, 1 cup of water, olive oil, salt, baking soda, baking powder, and apple cider vinegar. Blend on high until the mixture is smooth.
5. Pour the batter into the prepared loaf pan. Place in the oven and bake for about 90 minutes, or until the bread is firm and a toothpick inserted into the center comes out clean.
6. Remove the bread from the oven and let it cool before cutting in. 

View this post on Instagram

A post shared by Joy Filled Eats (@joyfilledeats)

The post This Easy Quinoa Bread is Healthy and Delicious appeared first on Cooking 4 All.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 pound of ground beef
• 1 tin of diced tomatoes
• 1 tin of tomato paste
• 1/2 cup of beef or vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• Cooked pasta, for serving
• Grated Parmesan cheese, for topping (optional)

View this post on Instagram

A post shared by Silvana Battaglia (@silvanabattaglia)

Instructions:

1. Heat the olive oil in a large skillet or saucepan over medium heat. Add the chopped onion, minced garlic, diced carrot, and diced celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
2. Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. Once the beef is browned, add the diced tomatoes (with their juices), tomato paste, beef or vegetable broth, dried oregano, dried basil, and dried thyme to the skillet. Stir to combine.
3. Bring the sauce to a simmer, then reduce the heat to low and let it simmer gently for about 20-30 minutes, stirring occasionally, to allow the flavors to meld together and the sauce to thicken. Season the ragù sauce with salt and pepper to taste, adjusting the seasoning as needed.
4. While the sauce is simmering, cook your pasta according to the package instructions until al dente. Drain the pasta and set aside. Serve the ragù sauce over the cooked pasta, tossing gently to coat the pasta evenly.
5. If desired, sprinkle grated Parmesan cheese over the top of each serving before serving. Enjoy your delicious ragù sauce with pasta and savor the rich flavors of this comforting dish.

View this post on Instagram

A post shared by Food etc. (@foodetc)

The post This Ragu Makes for a Great Pasta Night appeared first on Cooking 4 All.

Ingredients:

• 2 tablespoons of olive oil
• 1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces
• Salt and pepper, to taste
• 3 cloves of garlic, minced
• 1 quart (4 cups) of chicken broth
• 1 cup of heavy cream
• 1 pound of fettuccine pasta
• 1 1/2 cups of freshly grated Parmesan cheese
• 2 tablespoons of fresh parsley, chopped (optional for garnish)

View this post on Instagram

A post shared by Alyssa Rivers | The Recipe Critic (@alyssa_therecipecritic)

Instructions:

1. Season chicken with salt and pepper, then brown in olive oil in a pot, for about 5-7 minutes, and set aside. 
2. Sauté minced garlic in the same pot, then add chicken broth and heavy cream, bringing to a simmer. 
3. Add fettuccine, ensuring it’s submerged, and cook as per package instructions, stirring to prevent sticking.
4. Return the browned chicken to the pot, along with any juices that have accumulated. 
5. Stir in the grated Parmesan cheese until the sauce becomes creamy.
6. Adjust seasoning and garnish with parsley. 
7. Serve the creamy Alfredo with a generous portion of chicken and pasta.

View this post on Instagram

A post shared by Linds Kehl • The Pound Dropper (@therealpounddropper)

The post This One Pot Chicken Alfredo Recipe is a Classic appeared first on Cooking 4 All.

Ingredients:

• 2 cups all-purpose flour, plus extra for dusting
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 tablespoon of olive oil, plus extra for cooking
• 3/4 cup warm water
• 1 cup feta cheese, crumbled
• Fresh herbs (such as dill, parsley, or mint), finely chopped
• Optional: Spinach, finely chopped tomatoes, or olives

View this post on Instagram

A post shared by Emily Roz (@myriadrecipes)

Instructions:

1. Mix flour, salt, sugar, olive oil, and warm water in a bowl until dough forms. Knead on a floured surface for 5 minutes, then rest for 30 minutes.
2. In a separate bowl, mix the crumbled feta with your choice of herbs (and any optional ingredients). 
3. Divide the dough and flatten each piece. Place a spoonful of the feta mixture in the center of each disc. Fold the dough and gently roll it again.
4. Cook in a skillet over medium heat with olive oil until golden, about 3-4 minutes on each side.
5. Enjoy warm with a refreshing salad or as part of a spring mezze platter.

View this post on Instagram

A post shared by Sus Q (@susiequzeee)

The post These Delicious Feta Stuffed Flatbreads are Perfect for Spring appeared first on Cooking 4 All.

Ingredients:

• 12 ounces of pasta of your choice
• 1/4 cup of unsalted butter
• 1/4 cup of all-purpose flour
• 2 cups of whole milk
• 1 cup of grated Parmesan cheese
• 1 cup of shredded mozzarella cheese
• 1/2 cup of crumbled Gorgonzola cheese
• 1/2 cup of shredded sharp cheddar cheese
• Salt and pepper, to taste
• Optional garnish: chopped fresh parsley, extra grated Parmesan cheese

View this post on Instagram

A post shared by Julie Chiou (@tablefortwo)

Instructions:

1. Cook the pasta according to the package instructions until al dente. Drain the pasta, reserving 1/2 cup of the cooking water, and set aside. In a large saucepan, melt the unsalted butter over medium heat. Once melted, whisk in the all-purpose flour to form a roux. Cook the roux, stirring constantly, for 1-2 minutes until it turns golden brown and develops a nutty aroma.
2. Gradually pour in the whole milk, whisking continuously to prevent lumps from forming. Cook the sauce, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes. Reduce the heat to low and add the grated Parmesan cheese, shredded mozzarella cheese, crumbled Gorgonzola cheese, and shredded sharp cheddar cheese to the sauce. Stir until the cheeses are melted and the sauce is smooth and creamy.
3. Season the cheese sauce with salt and pepper to taste, adjusting the seasoning as needed. Add the cooked pasta to the cheese sauce, tossing gently to coat the pasta evenly with the creamy mixture. If the sauce is too thick, you can add some of the reserved pasta cooking water to loosen it up.
4. Serve the four cheese pasta hot, garnished with chopped fresh parsley and extra grated Parmesan cheese if desired. Enjoy this delicious and indulgent pasta dish as a satisfying meal that’s sure to please cheese lovers universally.

The post Try This Delicious Four Cheese Pasta appeared first on Cooking 4 All.