Q Kitchen

  https://www.dhs.gov/news/2025/01/29/president-trump-signs-laken-riley-act-law

  Ingredients    1x 2x 3x 24   oz   jumbo shells For the Filling: 30   oz   ricotta cheese 2   egg 2   tsp   basil 2   tsp   oregano 1 ½   cup   parmesan cheese   (divided) 4   cups   shredded chicken   (seasoned with a little salt and pepper) For Assembly: 4   cups   Alfredo sauce 2   cup   shredded mozzarella cheese Equipment Large Mixing Bowl Instructions Preheat the oven to 350 degrees Fahrenheit.. Bring a pot of water to boil and cook your large shell noodles according to package directions. Drain out the water and set them aside. In a large bowl mix together the ricotta cheese, egg, basil, oregano, and 1/2 cup Parmesan cheese. Stir in the cooked chicken. Spread about 3/4 cup of Alfredo sauce into the bottom of a 9×13 pan. Put about 2 TBS of cheese filling into the middle of each shell and place into the Alfredo sauce in the pan. Spread remaining Alfredo sauce over the top ...

 mollyshomeguide.com Ingredients 1 tablespoon finely chopped garlic 1/4 teaspoon coarse salt 16 ounces uncooked penne pasta 28 ounces crushed tomatoes 2 cups half-and-half cream 3/4 cup parmesan cheese (finely grated, separated) 1 cup ricotta cheese Basil leaves for decoration Step 1: Preheat the Oven Begin by preheating your oven to 400 degrees Fahrenheit. Make sure it’s properly heated before you start preparing the dish to ensure even cooking.   Step 2: Combine Ingredients in Baking Dish In a greased 9×13-inch baking dish, combine garlic, salt, pasta, tomatoes, half-and-half, and 1/2 cup of Parmesan cheese. Stir everything together until well mixed. This will form the base of your baked pasta dish.   Step 3: Cover and Bake Cover the baking dish with a double layer of foil, crimping the edges tightly to seal. Place the dish on the center rack of your oven. Bake for 45 to 50 minutes, or until the pasta is tender and the liquid is absorbed.   Step 4: Add Ricotta and ...

  No Bake Peanut Butter Cheerio Bars Ingredients 1   cup   white sugar 1 ¼   cups   light corn syrup 1   cup   peanut butter 2   teaspoon   vanilla 1   cup   peanuts 6   cups   Cheerios Instructions Spray a 9x13 inch baking pan with nonstick spray and set aside. In a medium saucepan mix together white sugar and light corn syrup. Bring to a boil. Remove pan from heat and add peanut butter and vanilla. Mix until smooth. Pour Cheerios and peanuts in a large mixing bowl. Pour peanut butter mixture over Cheerios and peanuts. Stir until combined. Spread Cheerio mixture in prepared 9x13 inch pan. Let cool and cut into bars Notes Tips For Storing Cheerio Bars Room Temperature:  Store them in an airtight container, and they will keep well for two to three days at room temperature. Refrigerator:  They will keep in the fridge for up to a week in an airtight container. Let them sit at room temperature to warm up before servi...

  8   lasagna noodles 1   tablespoon   olive oil 1   (10 ounce) package   frozen chopped spinach 2   tablespoons   thinly sliced green onion 1   pint   part-skim ricotta cheese ¼   cup   grated Parmesan cheese ½   teaspoon   salt 1   egg 21   ounces   Alfredo-style pasta sauce 1   cup   shredded mozzarella cheese Directions Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente. Rinse in cold water and drain well. Meanwhile, in a large sauce pan over medium heat add oil and cook broccoli or spinach and green onions until tender, stirring frequently. Remove pan from heat and stir in ricotta cheese, Parmesan cheese, salt and egg. Preheat oven to 375 degrees F (190 degrees C). Place noodles in a single layer on a sheet of waxed paper. Evenly spread some of the cheese mixture on each noodle. Roll up each noodle from the short end, jelly-roll...

  Ingredients 6 – 8 skinless, bone-in chicken thighs 1 tablespoon olive oil or butter 6 cloves garlic, minced 1 cup heavy cream 1/3 cup chicken broth 3/4 cup grated parmesan cheese 1 tablespoon Italian seasoning 1 teaspoon crushed red chili pepper flakes, optional sea salt and fresh cracked black pepper 1/2 cup sun-dried tomatoes   (chopped) 2 cups spinach   (chopped, packed) Directions 1.  To prepare your crockpot chicken thighs recipe: heat oil or butter in a medium saucepan over medium heat. Add garlic and saute for about a minute, until fragrant. 2.  Add the cream and chicken broth. Bring to a gentle simmer, then set heat to low and simmer for about 10 minutes. The sauce should thicken enough to coat the back of a spoon. 3.  Meanwhile, place the chicken thighs at the bottom of your CrockPot. Season chicken thighs lightly with Italian seasoning, crushed red chili pepper flakes, sea salt, and black pepper. Top chicken thighs with sun-dried tomat...

Mandy's Dad's Potato Soup   Ingredients 6 large baking potatoes 1 medium onion, chopped or diced 1 1/2 cups chicken broth (add more if needed when cooking) 4 Tbsp butter 3 cloves minced garlic 1/2 tsp black pepper 1 tsp salt 1 cup heavy cream 2 cups sour cream Toppings (optional): bacon bits, green onion, shredded cheese Here’s how to make it Peel the potatoes and cut into small cubes. Place potatoes & onion in a soup pot with enough water to cover. Cook covered on med-high until fork tender (about 15 minutes). Drain, return to the pot and mash (mash as much or as little as you like). Add chicken broth, butter, garlic, and salt and pepper. Return to medium heat and bring to a boil. STIR CONSTANTLY!!! This will pop pretty badly - so don't get burned! (Add extra broth if the consistency is too thick) Reduce the heat to med-low and let it simmer for about 10-15 minutes. (I only let it simmer for about 5 min and I'm constantly stirring) Add heavy cream and bring to a bo...