Tabla de contenidos para allrecipes One-Pan Recipes 2023 en Allrecipes

ITALIAN BEAN RAMEN HANDS-ON 20 MIN TOTAL 50 MIN SERVES 6 SUBMITTED BY KEMPM 11 REVIEWS 3 Tbsp. olive oil1 large onion, chopped(about 2 cups)1 tsp. salt½ tsp. black pepper5 large cloves garlic, minced1½ Tbsp. chopped fresh rosemary or 1 tsp. dried4 cups water3 carrots, sliced2 large stalks celery, diced1 large boiling potato, diced (such as Yukon Gold or red)1 (15.5-oz.) can cannellini beans, drained and rinsed1 (14.5-oz.) can diced tomatoes2 (3-oz.) pkg. ramen noodles, coarsely broken in pkg. (flavor packets discarded)⅓ cup chopped fresh parsley6 Tbsp. grated Parmesan cheese 1. Heat oil in a 4- to 5-qt. pot over medium heat. Add onion, salt, and pepper. Cook, covered, stirring occasionally, until lightly browned, about 10 minutes. Add garlic and rosemary; cook, stirring frequently, about 1 minute. Add the…

FARMERS MARKET VEGETARIAN QUESADILLAS HANDS-ON 15 MIN TOTAL 30 MIN SERVES 6 SUBMITTED BY JENNIFER BAKER 348 REVIEWS 1 Tbsp. olive oil1 cup chopped red bell pepper1 cup chopped zucchini1 cup chopped yellow squash1 cup sliced mushrooms¾ cup chopped red onion¼ tsp. salt6 (8-inch) whole-wheat tortillas2¼ cups shredded sharp cheddar cheese (9 oz.)Sour cream and salsa, for serving 1. Heat oil in a large skillet over medium-high heat. Add bell pepper, zucchini, yellow squash, mushrooms, onion, and salt. Cook, stirring occasionally, until just tender, about 7 minutes. Transfer to a bowl; wipe out skillet. 2. Coat skillet with cooking spray. Lay one tortilla in skillet and sprinkle evenly with ½ cup cheese. Spread with ¾ cup vegetable mixture, then sprinkle with another ¼ cup cheese. Top with another tortilla…

KERRI’S CONCOCTION SWEET SNACK MIX HANDS-ON 15 MIN  TOTAL 25 MIN SERVES 16 SUBMITTED BY KERRI TOLBERT 4 REVIEWS No air fryer? Spread on a baking pan and bake at 400°F, 5 to 7 minutes. Continue as directed. ¼ cup butter1½ Tbsp. packed brown sugar¾ tsp. cinnamon¼ tsp. ginger¼ tsp. nutmeg2 cups round toasted oat cereal2 cups bite-size shredded wheat cereal biscuits2 cups crispy rice cereal squares2 cups mini pretzels2 cups mixed nuts1 cup dried cranberries1 cup white chocolate chips 1. Preheat air fryer to 350°F. Microwave butter in a bowl until melted. Stir in brown sugar, cinnamon, ginger, and nutmeg. In a large bowl, toss together cereals, pretzels, and nuts. Drizzle with melted butter mixture and toss to coat. 2. Working in batches, arrange snack mix in an even layer in air fryer basket;…

EASY BUTTERMILK BAKING-SHEET PANCAKES HANDS-ON 10 MIN TOTAL 30 MIN SERVES 6 SUBMITTED BY MATT WENCI 48 REVIEWS Instead of making pancakes in batches at the stove, try this one-and-done version. Flip over the squares to serve—the best browning is on the bottom. 2½ cups complete buttermilk pancake mix1½ cups water1 to 2 Tbsp. turbinado sugarFresh berries, sliced peaches, granola, and pure maple syrup, for toppers 1. Preheat oven to 425°F. Line a 10x15-inch rimmed baking sheet with foil; coat with cooking spray. Whisk together pancake mix and water in a large bowl. Let stand 10 minutes. 2. Pour batter into prepared pan, spreading to corners. Sprinkle with turbinado sugar. 3. Bake pancakes until lightly browned, 10 to 12 minutes. Cut into six pieces. Serve with desired toppers. armagazine.com/easy-buttermilk-baking-sheet-pancakes…

1. BABY BEET SALAD Preheat oven to 400°F. Trim tops from 2 lb. assorted baby beets. Gently wash beets, then arrange in a single layer in a shallow baking pan. Drizzle with 1 Tbsp. olive oil and gently toss to coat. Roast, covered, until beets are tender, about 40 minutes. Let cool in covered pan on a wire rack 30 minutes. Peel beets and halve lengthwise, then gently toss with your favorite vinaigrette dressing. Arrange 5 cups loosely packed baby lettuces on a serving platter. Top with beets, ⅔ cup crumbled Gorgonzola cheese, and ⅔ cup lightly toasted, coarsely chopped walnuts. SERVES 6. 2. SPINACH SALAD WITH WARM BACON VINAIGRETTE Cook 6 slices bacon in a large skillet until browned and crisp. Transfer to paper towels; reserve drippings…

VEGAN CHOCOLATE CAKE HANDS-ON 10 MIN TOTAL 1 HR, 40 MIN SERVES 8 SUBMITTED BY ANGEL 807 REVIEWS 1½ cups all-purpose flour1 cup white sugar¼ cup unsweetened cocoa powder1 tsp. baking soda½ tsp. salt1 cup water⅓ cup vegetable oil1 tsp. vanilla extract1 tsp. distilled white vinegarPowdered sugar, for dustingFresh berries (optional) 1. Preheat oven to 350°F. Lightly oil an 8- or 9-inch round cake pan and line bottom with a round of parchment or wax paper. 2. Whisk together flour, white sugar, cocoa powder, baking soda, and salt in a large bowl. Whisk in the water, oil, vanilla, and vinegar until smooth. 3. Pour cake batter into prepared pan; bake until cake is springy to the touch and a toothpick inserted in center comes out clean, 35 to 40…

DIJON PORK WITH APPLES AND CABBAGE HANDS-ON 15 MIN TOTAL 55 MIN SERVES 6 SUBMITTED BY MOLLYGILBS 61 REVIEWS ½ head red or green cabbage (1 lb.), cored and cut into ½-inch-thick wedges2 large apples (1 lb.), sliced into ½-inch-thick wedges (3½ cups)4 Tbsp. extra-virgin olive oil1½ tsp. kosher salt½ tsp. black pepper2 (1 lb.) pork tenderloins3 Tbsp. coarse-grain Dijon mustard1 Tbsp. white wine vinegar1 Tbsp. honey1 tsp. chopped fresh thyme leavesThyme sprigs, for garnish 1. Preheat oven to 400°F. Line a rimmed baking sheet with foil and coat with cooking spray. 2. Toss together cabbage, apples, 3 Tbsp. oil, ½ tsp. salt, and ¼ tsp. pepper on prepared pan. Arrange in an even layer. 3. Pat pork dry and sprinkle with remaining 1 tsp. salt and ¼ tsp.…

VERDE CHILAQUILES HANDS-ON 20 MIN TOTAL 40 MIN SERVES 6 SUBMITTED BY OCEANMAN99507 NEW RECIPE GO ONLINE TO RATE & REVIEW 1 Tbsp. vegetable oil1½ cups thinly sliced red onion1 jalapeño pepper, seeded and minced1 (10-oz.) bag corn tortilla chips (12½ cups)2 (16-oz.) jars salsa verde1 lb. cooked boneless, skinless chicken breast, shredded1 (2.25-oz.) can sliced black olives, drained¼ cup chopped fresh cilantro, plus more for garnish6 eggsDash saltDash black pepperCrumbled cotija cheese and sliced radishes, for garnish 1. Preheat oven to 400°F. Heat oil in a large oven-safe skillet over medium heat. Cook onion and jalapeño, stirring occasionally, until onion begins to brown, about 10 minutes. 2. Add chips, salsa, chicken, olives, and cilantro to onion mixture in skillet. Toss to coat, breaking chips slightly. 3. Use bottom…

ROASTED BEETS WITH GOAT CHEESE AND WALNUTS HANDS-ON 20 MIN TOTAL 1 HR, 15 MIN SERVES 8 SUBMITTED BY CHEF JOHN 40 REVIEWS 2 lb. beets, tops and bottoms trimmed and beet greens reserved2 Tbsp. walnut oil½ tsp. kosher salt½ Tbsp. black pepper¼ cup champagne vinegar4 oz. soft goat cheese1 cup chopped toasted walnuts 1. Preheat oven to 375°F. Wrap beets in foil and put on a rimmed baking sheet. Roast until tender, 45 to 60 minutes. Remove and cool until easy to handle. [You can roast beets the day before, wrap in foil, and chill overnight. Wrap beet greens in damp paper towels and chill separately.] 2. Increase oven temperature to 400°F. Peel beets with a sharp paring knife; cut in half and slice into ½-inch-thick half moons.…

CRANBERRY-PISTACHIO BISCOTTI HANDS-ON 20 MIN  TOTAL 1 HR, 30 MIN  MAKES 28  SUBMITTED BY GERRY MEYER 1,412 REVIEWS ¾ cup sugar¼ cup light olive oil2 tsp. vanilla extract½ tsp. almond extract2 eggs1¾ cups flour1 tsp. baking powder¼ tsp. salt½ cup dried cranberries1½ cups pistachios 1. Preheat oven to 300°F. Line a cookie sheet with parchment paper. Stir together sugar and oil in a large bowl until well blended. Stir in vanilla and almond extracts, then stir in eggs. In a small bowl, whisk together flour, baking powder, and salt. Gradually stir flour mixture into egg mixture. Stir in cranberries and pistachios. 2. Divide dough in half. Form two logs (2x12 inches each) on prepared cookie sheet. [Dough will be sticky; wet hands with cool water to handle dough more easily.] 3. Bake until light brown, 35 to…