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Best Homemade Meatloaf Recipe
This easy meatloaf recipe is the best you’ll ever try. Tender beef topped with a sticky caramelized topping and simple to make in under an hour.
I Heart Naptime | Easy Family-Friendly Recipes
Bechamel Sauce or White Sauce Recipe - On The Go Bites
Bechamel sauce or white sauce recipe is so versatile and a base for many recipes. You've been making bechamel already, you just didn't know it! Bechamel is a white sauce, one of the French mother sauces. Made with unsalted butter, flour, milk and nutmeg. Add cheese and you have a Mornay sauce. Add to lasagna, mac & cheese, macaroni and cheese, au gratin or scalloped potatoes and so much more. OnTheGoBites.Com
225K views · 1.6K reactions | Stuffed Rigatoni Pasta | My aunt taught me this rigatoni trick 😍 | By The Pun Guys | We're going to start with our rigatoni noodles right into our spring form pan. You want there to be absolutely no gaps. So just slide the last one in there. Now we're going to grab our ground beef mixture. Just take a little bit at a time so that it's not completely stuffed. We put some peppers in here and some onions and then an entire jar of tomato basil sauce. And what we're going to do is we're going to take the back of our spoon and gently push that into these noodles because you want it to go inside of them. So it's like vertical lasagna. And the noodles are pre-cooked as well. So you don't have to worry about them being too al Dante. This would not be a lasagna without some white beige Jamel sauce. Ooh. Pour that right on top and you don't have to be too careful with it because we are going to spread that out. This one has pieces of truffle in it and some herbs. Ooh who doesn't love truffle? Oh yeah this one's fancy. This is probably the fanciest pasta I'll ever make. So don't make me redo it. You get it one time. You want to do this gently because you don't want to mix it in. You just want to spread it on top. And what kind of recipe would this be without some mozzarella cheese? I was waiting for that one. I was like there has to be cheese in this recipe. There's no cheese I don't want it. Me neither. You always want to pre-shred this yourself with a whole entire block of cheese. Cos otherwise that stuff from a bag never melts. And we want this to be the meltiest creamiest pasta. And it's good because we're going to give this some thyme and the gravity is going to help all the meat get right into the cracks. That way it can fill up every single tube of rigatoni. That looks pretty good. But we do want a nice crispy crunchy top. And the thing to help with that is an entire cone of parmesan. Just grate it up right on top. This is going to give it that nice little crisp. That nice golden brown look. And a really sharp flavour. Just to give it some nice colour. We're going in with some parsley flakes before we bake it. That looks pretty good. And now this needs to go in the oven. I have a feeling this one's going to be really good. So let's pop this in the oven. It only needs about 20 minutes since all the ingredients have already cooked. Slide that on in. And we're going to let that cheese get super crispy. Alright this has to be done now and honestly it smells amazing already. Let's get it out of here. Come take a look. Okay Let's see. Wow. Oh my gosh. Listen to the sizzle. This cheese is crisp to perfection. I need to get a slice of this. But first of course there's no such thing as too much cheese. I always like to top it with some fresh grated parm. Nice. Look at that. And of course some freshly chopped basil. You know you can't put this in the oven so you gotta wait till it's done. Make it look all pretty right before you give it to your guests. Oh my goodness. It's going to be so good. Pan's a little hot. So you gotta be careful. Pop it out. Okay. Let's see if we can lift. Nice. Think this is the best something's ever come off. How would the edges look? Wow. That is perfect. Wow. You can't tell me that does not look good. And it's perfectly on a plate already. I need to cut this. Let's see what the cross section looks like. I'm ready. Okay let's grab our knife. And I'm just going to cut into it. One already came out. Everyone's too impatient. They needed to eat it. Yummy. Oh yeah sure. Let's see what this looks like. Come on. Look at that cheese. Wow. That looks so good. Let's slide it onto this plate. I definitely need a part of this crispy cheese at the top here. Cheers. Mm. Yep. She has no words. She's speechless. I'm going in for a vanilla bite.
146K views · 990 reactions | Stuffed Rigatoni Pasta | My aunt taught me this rigatoni trick 😍 | By The Pun Guys | We're going to start with our rigatoni noodles right into our spring form pan. You want there to be absolutely no gaps. So just slide the last one in there. Now we're going to grab our ground beef mixture. Just take a little bit at a time so that it's not completely stuffed. We put some peppers in here and some onions and then an entire jar of tomato basil sauce. And what we're going to do is we're going to take the back of our spoon and gently push that into these noodles because you want it to go inside of them. So it's like vertical lasagna. And the noodles are pre-cooked as well. So you don't have to worry about them being too al Dante. This would not be a lasagna without
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