Sunny's Sunset Park Noodle Bowl | Food Network

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Get the recipe: http://www.foodnetwork.com/recipes/sunny-anderson/sunnys-sunset-park-noodle-bowl-3691478

Sunny’s Sunset Park Noodle Bowl
Recipe courtesy of Sunny Anderson
Total: 25 min
Active: 20 min
Yield: 4 servings
Level: Easy

Ingredients

Beef:
2 tablespoons vegetable oil
1 pound ground chuck
1 teaspoon red chile flakes
1 teaspoon kosher salt
1 white onion, chopped

Soup:
4 cups beef stock
One 12-ounce beer (I like Corona or a pilsner here)
1/2 cup gochujang
2 packages ramen noodles (save the flavor packets for another use)
4 sunny-side up eggs
4 scallions, white and green parts, chopped
4 lime wedges

Directions

For the beef: In a large pot on medium-high heat, add the oil. When it begins to glisten, add the beef, red chile flakes, salt and onions all at once. Cook, stirring constantly, until the beef is done, 5 to 8 minutes. Remove to a plate, leaving the bits and fat in the pot.

For the soup: Add the stock, beer and gochujang to the pot and stir to combine. Heat until the mixture begins to simmer, then add the ramen noodles. Cook until the noodles are tender but not mushy, about 3 minutes.

Pour the soup into 4 wide bowls. Mound on equal amounts of ramen noodles and beef. Top each with an egg and scallions. Serve with a lime wedge for spritzing.

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Source: Homes and Lifestyle

Chicken Parm Stuffed Shells | Food Network

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Chicken Parm Stuffed Shells | Food Network
Make chicken Parmesan in a flash with this easy recipe.

Get the recipe: http://www.foodnetwork.com/recipes/food-network-kitchen/chicken-parmesan-stuffed-shells-3814173

Chicken Parmesan Stuffed Shells
Recipe courtesy of Food Network Kitchen
Total: 1 hr
Active: 25 min
Yield: 4 servings
Level: Easy

Ingredients

Kosher salt
24 jumbo pasta shells (about 10 ounces)
6 frozen chicken tenders (about 12 ounces)
1 pound whole-milk ricotta
1 cup grated Parmesan
1 1/2 teaspoons Italian seasoning
3 cups shredded mozzarella (about 12 ounces)
2 1/2 cups marinara sauce

Directions

Position an oven rack in the center of the oven and preheat to 400 degrees F.

Bring a large pot of salted water to a boil. Cook the pasta shells until just slightly softened but still firm, about 7 minutes. Drain well, then rinse under cold water. Arrange the shells in a single layer on a baking sheet, without touching each other.

Cook the chicken tenders according to the package directions. Slice the tenders into quarters; set aside.

Meanwhile, stir together the ricotta, Parmesan, Italian seasoning, 1 1/2 cups of the mozzarella and 1/2 teaspoon salt in a medium bowl. Transfer the mixture to a medium resealable plastic bag. Snip 1/2 inch off one corner of the bag.

Spread 1 cup of the marinara sauce on the bottom of a 9-by-13-inch baking dish. While holding a shell open with your fingers, pipe full with the ricotta mixture (about 1 1/2 tablespoons), then transfer to the baking dish. Press 1 chicken strip on top of the ricotta mixture. Repeat with the remaining shells, ricotta and chicken. Spoon the remaining 1 1/2 cups marinara sauce over the shells, then sprinkle with the remaining 1 1/2 cups mozzarella.

Bake, uncovered, until the cheese is melted and golden brown and the casserole is bubbling slightly on the sides, about 25 minutes.

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Source: Homes and Lifestyle