Gail's Recipe Station

Crockpot French Onion Beefloaf Swiss Cheese   Slow-cooked meatloaf topped with caramelized onions and melted Swiss cheese. Like French onion soup in meatloaf form! # Ingredients: → Hearty Beefloaf Base 01 - 2 pounds ground beef 02 - 1 cup breadcrumbs 03 - ½ cup grated Parmesan cheese 04 - ¼ cup milk ...

Garlic Parmesan Cheddar Chicken Linguine in Creamy Butter Sauce Ingredients: 8 ounces linguine pasta 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces 2 tablespoons olive oil 4 cloves garlic, minced 1 cup heavy cream 1 cup shredded sharp cheddar cheese 1/2 cup grated Parmesan cheese 1/4 cup unsalted butter 1 teaspoon Italian seasoning Salt and pepper to taste Fresh parsley, chopped (for garnish) Instructions: 1. Cook linguine until al dente, drain, and reserve 1/2 cup pasta water. 2. Heat olive oil in a skillet, season chicken with salt and pepper, cook until browned and done, then set aside. 3. In the same skillet, melt butter, add garlic, and sauté 1 minute. 4. Add heavy cream, simmer, stir in Italian seasoning, then add cheddar and Parmesan until melted and smooth. 5. Return chicken and pasta to skillet, toss together, adding pasta water as needed for consistency. 6. Adjust seasoning, garnish with parsley, and serve hot.

Crab Stuffed Mushrooms Perfect as an appetizer or party snack — creamy, savory, and packed with flavor. Ingredients: 16 large white mushrooms, stems removed 8 oz crab meat (lump or claw), drained and flaked 4 oz cream cheese, softened ¼ cup grated Parmesan cheese 2 tbsp breadcrumbs (optional for a little crunch) 1 garlic clove, minced 1 tbsp chopped parsley (plus more for garnish) ½ tsp Old Bay seasoning or paprika (optional) Salt and pepper, to taste Olive oil (for brushing mushrooms) Instructions: Preheat Oven:   Set to 375°F (190°C). Prep Mushrooms:   Clean mushrooms with a damp paper towel. Brush lightly with olive oil and place on a baking sheet. Make Filling:   In a bowl, mix cream cheese, crab meat, Parmesan, breadcrumbs, garlic, parsley, and seasoning. Adjust salt and pepper to taste. Stuff the Mushrooms:   Spoon filling into each mushroom cap, slightly mounding the tops. Bake:   Bake for 18–20 minutes, or until golden and heated...

Tender Steak Bites in Garlic Butter with Creamy Parmesan Sauce Author: Mia Martinez Total Time: 25 minutes Savor tender steak bites cooked in garlic butter and smothered in creamy Parmesan sauce for a rich and delicious main course perfect for any dinner. Ingredients Ingredients: 1 lb (450g) sirloin steak, cut into bite-sized pieces Salt and pepper, to taste 2 tbsp (28g) butter 5 cloves garlic, minced 1/2 cup (120ml) beef broth 1/2 cup (120ml) heavy cream 1/2 cup (50g) grated Parmesan cheese Fresh parsley for garnish Instructions Season the Steak: Season the steak bites with salt and pepper. Cook the Steak Bites: In a skillet, melt the butter over medium-high heat. Add the steak bites and cook until browned, about ...

Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats This stuffed zucchini dish takes a fresh spin on traditional Italian flavors, offering a satisfying vegetarian option packed with protein and fiber. Ingredients: 2 medium zucchini 1/2 cup sliced mushrooms 1 tablespoon extra virgin olive oil 1/2 cup ricotta cheese 1/2 cup chopped spinach 1/2 cup shredded mozzarella cheese Salt and pepper to taste Optional: garlic powder, dried herbs (e.g., thyme, oregano) Instructions: Preheat oven to 375°F (190°C). Cut the zucchinis in half lengthwise and scoop out the insides. In a pan, heat olive oil and sauté sliced mushrooms until tender. In a bowl, mix cooked mushrooms, ricotta cheese, chopped spinach, salt, and pepper. Stuff each zucchini boat with the ricotta mixture. Top with shredded mozzarella cheese. Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly. Serve hot, garnished with optional garlic powder or dried herbs if desired.

Stuffed Mushrooms Ingredients: 12 large button mushrooms ½ cup bread crumbs (50 g) ¼ cup Parmesan (30 g) 2 tbsp olive oil 2 garlic cloves (minced) 2 tbsp parsley (chopped) Instructions: Remove stems from mushrooms and set caps aside. Chop stems finely and sauté with garlic in olive oil. Mix sautéed stems with bread crumbs, Parmesan, and parsley. Stuff mushroom caps with filling. Place on baking sheet and bake at 190°C (375°F) for 20 minutes. Serve hot as appetizer.