Sunnys Nunya Business Instant Rice And Pesto Recipes

Steps:

• Preheat the oven to 375 degrees F. Coat the bottom and sides of a 9-by-13-inch baking dish with cooking spray.
• Add just enough pizza sauce to the baking dish to coat the bottom. Begin to layer with half the pasta (uncooked), half of the remaining sauce, half of the mozzarella, half of the Cheddar blend, a pinch of Italian seasoning and some red chile flakes and black pepper. Repeat the layers a second time.
• Press the layers down to level and add 1/2 cup water to the dish along the sides (to not mess up the top). Top with the pepperoni. Sprinkle over some red chile flakes and another pinch of Italian seasoning and black pepper.
• Bake until the edges are bubbling and the pepperoni is beginning to curl on the edges, 50 to 60 minutes. Remove and immediately top with the Pecorino-Romano and hand-ripped basil. Allow to cool about 10 minutes before slicing.

Steps:

• Add the baked beans to a small pot on medium-high heat. Cook, stirring frequently, until it bubbles, about 5 minutes. Remove from the heat and stir in the mango salsa and chili flakes. Serve warm.

Steps:

• For the eggs: Preheat the oven to 375 degrees F. Spray the bottom and sides of an 8-inch square baking dish with cooking spray.
• In a medium bowl, whisk the bean sprouts, eggs and garlic.
• For the rice: In a large bowl, combine the rice, peas and carrots, soy sauce and chicken. Add the egg mixture and toss to coat. Gently pat into the prepared dish. Cover with aluminum foil. Bake, removing the foil about 10 minutes into baking, until the eggs have set and the casserole is golden brown, 20 to 25 minutes.
• For the topping: Serve topped with the fried onions, scallions and a squirt of sriracha to taste.

Steps:

• Preheat oil to 350 degrees F.
• Cut leftover stuffing into bite-sized cubes and set aside. In a small bowl whisk eggs and milk. Coat each stuffing bite with this egg wash, then dredge in the bread crumbs until fully coated and set aside.
• In a food processor blend cranberry sauce, pepper and walnuts and set aside.
• Once oil is at temperature fry each piece of stuffing until golden brown about 4 minutes. Drain on a paper towel and serve with cranberry pesto.

Steps:

• In a large bowl, completely mix the cranberries, condensed milk and orange juice. Fold in the whipped topping.
• Pour the filling into the prepared graham cracker crust and refrigerate 4 hours to overnight. Serve chilled.

Steps:

• Bring a large pot of salted water to a boil over medium heat. Blanch collards until bright green, about 1 minute. Transfer immediately to an ice bath to shock, saving the boiling water for cooking the pasta. Remove the collards from the ice water and pat dry with paper towels before transferring them to a food processor.
• Add the linguine to the pot of salted boiling water and cook according to package instructions.
• Meanwhile, in a dry skillet, over low heat, toast the pecans until fragrant. Transfer to the food processor with Parmesan, olives and garlic. With food processor running, slowly drizzle in olive oil until pesto comes together. Taste for seasoning, and add salt and freshly ground black pepper, to taste.
• To serve, put enough pesto to coat the pasta into a large serving bowl. Drain the pasta and quickly add it to the bowl. The water still clinging to the pasta will loosen up the pesto. Toss to coat. Add more pesto, if needed. Transfer the pasta to a serving bowl and garnish with Parmesan sprinkled over the top.