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Braised Ribs & Fantastic Flavor Lava Cakes

Packed full of flavor this braised rib, potato casserole and molten lava cake meal combination will be one that your guests and family will be talking about for a long time. Perfect selection for entertaining family and friends.

Rate & Review

This Creamy Parmesan Romaine salad is great with just about any meal and easy to make, too!

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recipe

Ingredients:

  • 2 slices whole-wheat bread (about 2 ounces total), cut into 1/2-inch cubes
  • 8 cups chopped romaine lettuce
  • 1 cup sliced cucumber
  • 1/2 cup thinly sliced red onion
  • 3 tablespoons Original NESTLÉ COFFEE-MATE Liquid Coffee Creamer
  • 2 tablespoons fat free sour cream
  • 1 1/2 tablespoons light mayonnaise
  • 2 tablespoons BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
  • 1 1/2 to 2 teaspoons cider vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Directions:

PREHEAT oven to 350° F.

PLACE bread cubes in single layer on large baking sheet. Bake for 12 minutes or until lightly golden. Remove from oven; cool completely.

PLACE lettuce, cucumber and onion in large bowl; set aside.

COMBINE Coffee-mate, sour cream, mayonnaise, cheese, vinegar, salt and pepper in small bowl; stir until completely blended. Add to lettuce mixture; toss gently, yet thoroughly, to coat completely. Add bread cubes; toss gently.

reviews

Review This Recipe
  •  Star(s)

    Creamy Parmesan Romaine

    Debby Griffin from Florida

    Excellent! Awesome flavor!

  •  Star(s)

    Yummy

    Deb Gallo from Michigan

    Love the crispy, crunch factor of this bright and yummy salad!

  •  Star(s)

    Not Bad

    Joe Hillen from Texas

    Tried with a combination of whole wheat and rye for the croutons. More flavor.

  •  Star(s)

    beachboy0

    john richmond from home

    just a salad variation. do not consider it recipe. however a good suggestion

  •  Star(s)

    looks great

    Jimmy Yuma from Philippines

    the ingredients are simple but an appetizing mixture of course.

  •  Star(s)

    Very Good

    Melba Barinka from Bradenton, Fl.

    I thought this was very good but I wondered where the garlic was. I didn't see it in the ingredients.

  •  Star(s)

    Fresh

    Krista C from test, IN

    Delicious and fresh!

  •  Star(s)

    DELICIOUS!

    Karlynn from

    I needed to make a double batch. I was gone before I could get a bite. Very Good. Very Easy!


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 4

  • Calories: 110
  • Calories from Fat: 40
  • Total Fat: 4.5g (7% of DV)
  • Saturated Fat: 1g (5% of DV)
  • Cholesterol: 5mg (2% of DV)
  • Sodium: 470mg (20% of DV)
  • Carbohydrates: 16g (5% of DV)
  • Dietary Fiber: 4g (15% of DV)
  • Sugars: 4g
  • Protein: 5g
  • Vitamin A: 130% of DV
  • Vitamin C: 50% of DV
  • Calcium: 8% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

A taste tempting combination of ingredients makes this Red Wine-Braised Short Ribs recipe unforgettable.

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recipe

Ingredients:

  • 1 tablespoon olive oil
  • 8 (3 to 4 inches long) extra-lean bone-in beef short ribs (about 3 1/2 pounds total)
  • Kosher salt and ground black pepper
  • 8 shallots, peeled and halved or 1 large red onion, chopped
  • 6 large cloves garlic, smashed and peeled
  • 1 bottle (750 mL) dry red wine
  • 2 cups water
  • 2 teaspoons MAGGI Granulated Beef Flavor Bouillon
  • 2 sprigs each fresh thyme, rosemary and sage
  • 4 large carrots or parsnips, peeled and thickly sliced or 1 pound peeled baby carrots
  • 2 tablespoons water
  • 1 tablespoon all-purpose flour
  • Horseradish smashed potatoes (optional)

Directions:

PREHEAT oven to 325º F.

HEAT oil in large, heavy oven-proof saucepan or Dutch oven over medium-high heat. Season short ribs with salt and pepper. Working in batches, add ribs to saucepan in single layer. Cook until brown on all sides; transfer to large bowl. Drain all but 1 tablespoon fat from pan (if your ribs are lean, there shouldn’t be but 1 tablespoon fat left).

ADD shallots to pan; cook for a few minutes until golden. Add garlic; cook for 30 seconds. Stir in wine, 2 cups water, bouillon, thyme, rosemary and sage. Bring to a boil, scrapping up brown bits from bottom of pan. Add carrots to pan along with short ribs and any accumulated juices. Bring to a boil; cover and place in oven.

BAKE, covered, for 2 ½ hours or until ribs are very tender and meat is falling off the bones. Using tongs, transfer ribs, shallots and carrots to a large bowl. Spoon oil from pan juices*. Combine 2 tablespoons water and flour in small bowl; whisk into pan. Boil juices for 10 to 15 minutes or until it starts to thicken (it should coat the back of a spoon). Remove and discard stems from herbs. Return ribs to pan; spoon sauce over. Serve over horseradish smashed potatoes.

*Cook’s Tip: A great way to remove excess oil from the surface is to freeze the pan juices for about 30 minutes. The fat will raise to the top, making removing it a snap!

NOTE: To create a more intense braising liquid, use 1/2 bottle of red wine, 1 1/2 cups port and 2 tablespoons balsamic vinegar instead of the whole bottle of red wine. All other braising ingredients remain the same. Also, 2 1/2 to 3 pounds of boneless short ribs can be used. Check for doneness at 2 hours.

reviews

Review This Recipe
  •  Star(s)

    Lovely!

    chris g from CA

    Excelent with port and balsamic. And don't skip the Horseradish. Pairs so well with this dish.


nutrition

Nutrition Facts

Serving Size: 6 to 8 servings

Servings Per Recipe: 0

  • Calories: 590
  • Calories from Fat: 370
  • Total Fat: 41g (65% of DV)
  • Saturated Fat: 17.5g (89% of DV)
  • Cholesterol: 90mg (31% of DV)
  • Sodium: 450mg (19% of DV)
  • Carbohydrates: 11g (4% of DV)
  • Dietary Fiber: 2g (7% of DV)
  • Sugars: 3g
  • Protein: 20g
  • Vitamin A: 120% of DV
  • Vitamin C: 8% of DV
  • Calcium: 6% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

This Baked Potato Casserole has creamy potatoes, cheddar cheese and turkey bacon blended together and baked to perfection. This side dish is sure to put a smile on everyone’s face.

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recipe

Ingredients:

  • 8 medium potatoes (about 2 1/2 to 3 lb. total), peeled and cut into 1-inch chunks
  • 1 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 1/2 cup light sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 cups (8-oz. pkg.) shredded 2% cheddar cheese, divided
  • 6 slices turkey bacon, cooked and crumbled, divided
  • Sliced green onions (optional)

Directions:

PLACE potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain.

PREHEAT oven to 350° F. Grease 2 1/2- to 3-quart casserole dish.

RETURN potatoes to saucepan; add evaporated milk, sour cream, salt and pepper. Beat with hand-held mixer until smooth. Stir in 1 1/2 cups cheese and half of bacon. Spoon mixture into prepared casserole dish.

BAKE for 20 to 25 minutes or until heated through. Top with remaining 1/2 cup cheese, remaining bacon and green onions. Bake for an additional 3 minutes or until cheese is melted.

TIP:
• This casserole can be assembled ahead of time and refrigerated. Cover with foil and bake at 350° F for 40 to 45 minutes or until heated. Uncover; top with cheese, bacon and green onions; bake for an additional 3 minutes or until cheese is melted.

reviews

Review This Recipe
  •  Star(s)

    Baked Potato Casserole

    Carol Chaltron from Madison Heights, MI

    We love potato's and this is fantastic with one little change. I used prosciutto nice flavor.

  •  Star(s)

    Eat This

    tanya austin from Apo, AE

    My entire family loves this soup! Must cook this again!

  •  Star(s)

    Wonderful!

    Cathy Carlson from Silver Creek, NY

    I love potatoes so tried this. Yummy and easy! I used the evaporated milk but wonder if you could substitute regular milk? Also I mashed the potatoes instead of using a mixer cause my family likes the semi lumpy texture better.

  •  Star(s)

    Fantastic..

    CAROLE L. from Ocala, Fl.

    I saved this one for sure...best tasting and easiest to make..

  •  Star(s)

    great for a family

    Kathryn Teel from Branchville, NJ

    This was a great recipe the whole family liked and it was very filling which helped stretch the meat portion of the meal!

  •  Star(s)

    T COLEMAN

    tyresher coleman from Orlando, FL

    GREAT RECIPE,AND VERY EASY TO MAKE

  •  Star(s)

    best potatoes ever

    Loretta Estes from Rose Hill, IA

    my daughter said these were the best potatoes I had ever made. She really loved them. I will be making them again.

  •  Star(s)

    Baked Potato Casserole

    Joanne Littleton from Woodhaven, MI

    I baked my potatoes in the microwave insted of boiling them then followed the recipe, added 1/4 of milk instead of whole cup. It was great

  •  Star(s)

    baked potatoe casserole

    valerie gellner from Mill Valley, Ca

    I made this for our Christmas "Friends Potluck". It was a hit. I used Yukon Gold potatoes, low fat sour cream, pancetta, and added 3/4 cup ( or more) of Pecorino Romano cheese, it really helps to give it that extra special kick, making it a 5 star.

  •  Star(s)

    Quick and good!

    dana freeman from Loganville, Ga

    This is so much easier than twiced baked potatoes but just as good!

  •  Star(s)

    More like a meal than a side

    R May from

    I cut out all that prep work and used instant mashed potatoes. I thought this was tasty but very heavy. I served with meatloaf and it was just too much. This dish has a lot going on in it and it almost seems like you'd have to serve it as a meal on it's own with a salad.

  •  Star(s)

    Great & Easy

    Kenyon Macali from Ballston Spa, NY

    This potato dish was really good. Easy to make and tasted great. The only downfall is peeling all those potatoes, but it was worth it in the end.

  •  Star(s)

    quite delicious!

    Kathryn Levon from Camden, IN

    My husband thought this looked good...he's a tater kind of guy. I used red potatoes with skin on and the casserole turned out wonderfully.

  •  Star(s)

    Make it easier

    Kelly C from Arkansas

    Why not use frozen hashbrowns. Would cut out all the chopping and cooking of the potatoes.

  •  Star(s)

    Simply Delicious!

    Gerry Wilson from Lawton, OK

    I made this dish last night and my family loved it!I used Colby-jack instead of cheddar and omitted the onions. Next time I will try shredded Velveeta to keep it soft. You just have to try this recipe!

  •  Star(s)

    Lots of Compliments!

    Angela Daniels from CARO, MI

    A very nice spin for the potato. Made this for company and we all enjoyed it very much! Easy to make. It's a recipe I'll be sure to keep!

  •  Star(s)

    A lot of work

    Brenda Martin from Champlin, MN

    Good but a lot of work.


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 16

  • Calories: 120
  • Calories from Fat: 40
  • Total Fat: 4.5g (7% of DV)
  • Saturated Fat: 2.5g (13% of DV)
  • Cholesterol: 5mg (6% of DV)
  • Sodium: 330mg (14% of DV)
  • Carbohydrates: 15g (5% of DV)
  • Dietary Fiber: 1g (6% of DV)
  • Sugars: 3g
  • Protein: 7g
  • Vitamin A: 6% of DV
  • Vitamin C: 20% of DV
  • Calcium: 25% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

Set hearts aflutter with these individual Mochaccino-Caramel Lava Cakes that excite the senses. A blend of coffee, caramel and chocolate make this dessert a guilty pleasure.

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recipe

Ingredients:

  • Nonstick cooking spray
  • 1/2 cup (1 stick) butter
  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 2 teaspoons NESCAFÉ TASTER'S CHOICE French Roast 100% Pure Instant Coffee Granules
  • 1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • Pinch of salt
  • 4 bite-size caramel-filled chocolates
  • Powdered sugar
  • Vanilla DREYER'S or EDY'S SLOW CHURNED Light Ice Cream (optional)

Directions:

PREHEAT oven to 350° F. Spray four 6-ounce ovenproof coffee cups or ramekins with nonstick cooking spray.

MELT butter, granulated sugar, water and coffee granules in medium saucepan over medium heat; stir well. Place morsels in large mixer bowl. Pour melted butter mixture over morsels; beat until smooth. Beat in eggs one at a time, beating well after each addition. Beat in flour and salt.

POUR batter evenly into prepared coffee cups. Drop one bite-size chocolate into center of each cup; press in so that it is completely covered. Place cups on rimmed baking sheet.

BAKE on center oven rack for 24 to 26 minutes or until puffed and center still moves slightly (center will be molten). Cool for 3 minutes. Sprinkle with powdered sugar. Serve immediately with scoop of ice cream.

reviews

Review This Recipe
  •  Star(s)

    Mochaccino Caramel Lave Cakes

    Jennifer Young from Somersworth, NH

    These were fantastic and super easy to make. Instead of coffee cups I used ramikins and then turned them out onto a plate and dusted with powdered sugar and served with ice cream. They were a huge hit in my home. I'll be making these again for sure!

  •  Star(s)

    Fun Food

    Jennifer Harris from Melbourne, FL

    Very Yummy!

  •  Star(s)

    Quick and Yummy

    Vicki Steensma from OH

    This is a great recipe for those wonderful afternoon treats with friends or family. Put a scoop of ice cream on top for added pleasure!!!! Yummy!

  •  Star(s)

    yummmm!

    mary mcmillan from ,

    They were VERY VERY GOOD! THANK YOU!!

  •  Star(s)

    Not too difficult

    Rebecca Windhorst from PITTSBURGH, PA

    My daughter and I made these and the recipe was simple enough for her to do most of the work.

  •  Star(s)

    The best

    Christopher from Torrance

    I absolutely love this recipe.

  •  Star(s)

    Mochaccino-Caramel Lava Cakes

    DIANNE CURTISS from GLEN GARDNER, NJ

    They were easy to make and my family loved them. I serviced them with homemade coffee ice cream and whipped cream. Will make the cakes again for a special event, such as birthdays. I used instant expresso powder instead of coffee for a richer coffee flavor.

  •  Star(s)

    Mochaccino-Caramel Lava Cakes

    Patty Bonneau from WARE, MA

    I've made these at least 6 times in the past month--trying different kinds of chocolate as well as the Treasures (Truffles do not work!), and they have come out great! These actually re-heat pretty good in the microwave as well. Several people who tried them at work asked for the recipe! The fact that these are so easy to make, don't take a lot of time and can be eaten in the cup,well that 5 stars for me! Its a keeper!

  •  Star(s)

    Very Debonair!

    Denise Cox from RICHMOND HILL, GA

    How cute is it to serve small coffee cakes that match the size of your cup of coffee! And the tastes blend very well with coffee, too! This one has my vote for a simple, yet unusual thing to serve to unexpected company!!!


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 4

  • Calories: 740
  • Calories from Fat: 400
  • Total Fat: 45g (69% of DV)
  • Saturated Fat: 27g (134% of DV)
  • Cholesterol: 170mg (56% of DV)
  • Sodium: 250mg (11% of DV)
  • Carbohydrates: 83g (28% of DV)
  • Dietary Fiber: 5g (18% of DV)
  • Sugars: 65g
  • Protein: 9g
  • Vitamin A: 15% of DV
  • Vitamin C: 0% of DV
  • Calcium: 4% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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