Homemade French-Style Bread

Breads & Rolls

Homemade French-Style Bread

Bake two golden loaves for soup, sandwiches, or a generous swipe of butter. The dough is simple to shape, and the spare loaf freezes well.
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Prep
25 minutes
Cook
30 minutes
Rising
1 hour 30 minutes
Total
2 hours 25 minutes
Serves
2 loaves

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About this recipe.

Two golden sandwich-style loaves with a tender center. A simple yeast dough makes enough to share or freeze.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 1/4 cups Water (warm, around 110℉)
  • 1 1/2 tbsp Sugar (granulated)
  • 1 tbsp Yeast (instant or active dry)
  • 2 tsp Table salt
  • 2 tbsp Vegetable oil (plus a little for greasing the bowl; canola or olive oil also works)
  • 5 1/2-6 cups all-purpose or bread flour (add gradually, just enough for a soft, slightly tacky dough)
  • 1 large egg (optional, beaten with 1 teaspoon water for brushing)
  • Butter (salted; melted for brushing on top of the baked loaves (optional))

The cooking plan

How to make Homemade French-Style Bread.

  1. For active dry yeast, stir the warm water, sugar, and yeast in a mixer bowl and leave for about 5 minutes, until foamy. For instant yeast, combine these ingredients and continue immediately.

  2. Add the salt, oil, and 3 cups flour. Mix with a dough hook on low, then add more flour about 1/2 cup at a time until a soft ball forms and mostly clears the bowl. Knead for 2 to 3 minutes, rest for 5 minutes, then knead for another 1 to 2 minutes, until smooth and slightly tacky. Use only as much of the flour range as the dough needs.

  3. Place in a lightly oiled bowl, turn to coat, and cover. Leave in a warm, draft-free place until doubled, about 1 hour; use the dough size rather than the clock as your guide.

  4. Gently deflate and divide in half. Pat each half into a rectangle about 9 by 13 inches. Roll up from a long side, pinch the seam shut, and tuck the ends under. Set seam-side down on a parchment-lined baking sheet, leaving room between the loaves.

  5. Cover loosely and let rise until nearly doubled, about 30 minutes. Meanwhile, heat the oven to 375°F.

  6. Brush with the optional egg wash. With a sharp knife or bread lame, make several shallow diagonal cuts across each loaf. Bake for 25 to 30 minutes, until well browned. Do not place ice or water directly on the oven floor.

  7. Move to a rack. Brush with a little melted butter if you prefer a softer crust. Let cool before slicing so the crumb has time to set.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Homemade French-Style Bread

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Two golden sandwich-style loaves with a tender center. A simple yeast dough makes enough to share or freeze.
Print Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Rising 1 hour 30 minutes
Total Time 2 hours 25 minutes
Servings: 2 loaves
Course: Bread
Cuisine: French-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 2 ¼ cups Water warm, around 110℉
  • 1 ½ tbsp Sugar granulated
  •  
    1 tbsp Yeast instant or active dry
  •  
    2 tsp Table salt
  • 2 tbsp Vegetable oil plus a little for greasing the bowl; canola or olive oil also works
  •  
    5 1/2-6 cups all-purpose or bread flour add gradually, just enough for a soft, slightly tacky dough
  • 1 large eggs optional, beaten with 1 teaspoon water for brushing
  • Butter salted; melted for brushing on top of the baked loaves (optional)

Equipment

Stand mixer with dough hook
Saucepan
Saucepan
Knife and cutting board
Mixing bowl
Stirring spoon
Stirring spoon
Rimmed baking sheet
Wire rack
Parchment paper
Pastry brush
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. For active dry yeast, stir the warm water, sugar, and yeast in a mixer bowl and leave for about 5 minutes, until foamy. For instant yeast, combine these ingredients and continue immediately.
  2. Add the salt, oil, and 3 cups flour. Mix with a dough hook on low, then add more flour about 1/2 cup at a time until a soft ball forms and mostly clears the bowl. Knead for 2 to 3 minutes, rest for 5 minutes, then knead for another 1 to 2 minutes, until smooth and slightly tacky. Use only as much of the flour range as the dough needs.
  3. Place in a lightly oiled bowl, turn to coat, and cover. Leave in a warm, draft-free place until doubled, about 1 hour; use the dough size rather than the clock as your guide.
  4. Gently deflate and divide in half. Pat each half into a rectangle about 9 by 13 inches. Roll up from a long side, pinch the seam shut, and tuck the ends under. Set seam-side down on a parchment-lined baking sheet, leaving room between the loaves.
  5. Cover loosely and let rise until nearly doubled, about 30 minutes. Meanwhile, heat the oven to 375°F.
  6. Brush with the optional egg wash. With a sharp knife or bread lame, make several shallow diagonal cuts across each loaf. Bake for 25 to 30 minutes, until well browned. Do not place ice or water directly on the oven floor.
  7. Move to a rack. Brush with a little melted butter if you prefer a softer crust. Let cool before slicing so the crumb has time to set.

Notes

Yield: 2 loaves. Rising times vary with room temperature. Keep the dough soft; too much added flour makes a dense loaf. This is a soft French-style loaf rather than a traditional lean baguette.
Wrap cooled bread well and keep at room temperature for 2 to 3 days, or freeze for up to 3 months. Thaw before slicing. Egg wash and butter are optional finishes.
Adapted from Amy Nash at House of Nash Eats, with rewritten instructions and no direct-to-oven-floor ice step.

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Brown Butter Pecan Cheesecake

Desserts

Brown Butter Pecan Cheesecake

Browned butter and toasted pecans bring cozy flavor to a creamy cheesecake with a pecan-graham crust. Make it ahead so each slice has time to chill and set.
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Prep
25 minutes
Cook
1 hour 30 minutes
Cooling and chilling
5 hours
Total
6 hours 55 minutes
Serves
10 slices

Bring it to the table

About this recipe.

A pecan-graham crust and buttery toasted nuts give this creamy cheesecake a warm, nutty flavor. Plan ahead for cooling and chilling.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

CRUST

  • 9 Graham cracker sheets (about 140 g)
  • 1 cup Pecans
  • 1/4 cup Sugar (granulated)
  • 1/4 tsp Kosher Salt
  • 6 tbsp Butter (unsalted, melted)

FILLING & ASSEMBLY

  • 4 tbsp Butter (unsalted (1/2 stick))
  • 1 cup Pecans (roughly chopped, plus more for serving)
  • 32 oz Cream cheese (four 8-ounce blocks, softened)
  • 1 cup Sugar (granulated)
  • 4 large eggs
  • 1/4 cup Sour cream
  • 2 tsp Vanilla Extract (pure)
  • Whipped cream and caramel, for serving

The cooking plan

How to make Brown Butter Pecan Cheesecake.

  1. Heat the oven to 325°F. Use a 9-inch springform pan with sides at least 3 inches high. Wrap the outside base and sides in wide, overlapping layers of heavy-duty foil to keep the water bath out.

  2. Pulse the graham crackers and the crust pecans to fine crumbs. Mix with the crust sugar and salt, then stir in the 6 tablespoons melted butter. Press firmly over the pan base and partway up the sides. Bake for 15 to 18 minutes, until lightly colored, then let cool.

  3. Melt the 4 tablespoons butter in a skillet over medium heat. Add the chopped pecans and stir for 4 to 5 minutes, until the nuts smell toasted and the milk solids turn golden brown. Remove from the heat before they darken and let cool.

  4. Beat the softened cream cheese and filling sugar until smooth, scraping the bowl. Mix in the eggs one at a time on low speed, stopping as soon as each disappears. Mix in the sour cream and vanilla, then fold in the cooled pecans and all their butter.

  5. Pour the filling into the cooled crust. Set the wrapped springform pan inside a roasting pan and place on the oven rack. Carefully pour hot water into the roasting pan to reach halfway up the springform pan, staying below the foil edges.

  6. Bake for 60 to 70 minutes, until the outer filling is set and a small area in the center still wobbles gently when nudged; it should not look liquid. Turn off the oven, open the door slightly, and leave the cake inside for 1 hour.

  7. Lift the springform pan out of the water bath, remove the foil, and dry the outside. Refrigerate for at least 4 hours, preferably overnight, until fully cold and firm. Run a thin knife around the rim before removing it. Serve with optional whipped cream, caramel, and extra pecans.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Brown Butter Pecan Cheesecake

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A pecan-graham crust and buttery toasted nuts give this creamy cheesecake a warm, nutty flavor. Plan ahead for cooling and chilling.
Print Recipe
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Cooling and chilling 5 hours
Total Time 6 hours 55 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

CRUST
  •  
    9 Graham cracker sheets about 140 g
  •  
    1 cup Pecans
  • ¼ cup Sugar granulated
  • ¼ tsp Kosher Salt
  • 6 tbsp Butter unsalted, melted
FILLING & ASSEMBLY
  • 4 tbsp Butter unsalted (1/2 stick)
  •  
    1 cup Pecans roughly chopped, plus more for serving
  • A block of soft white cream cheese with a creamy smear on a plate32 oz Cream cheese four 8-ounce blocks, softened
  • 1 cup Sugar granulated
  • 4 large eggs
  • ¼ cup Sour cream
  • 2 tsp Vanilla Extract pure
  •  
    Whipped cream and caramel, for serving

Equipment

Large skillet
Roasting pan — equipment illustration
Roasting pan
Illustration of a round springform cake pan with a metal latch
Springform pan
Digital kitchen scale — equipment illustration
Kitchen scale
Knife and cutting board
Mixing bowl
Spatula
Stirring spoon
Stirring spoon
Aluminum Foil
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 325°F. Use a 9-inch springform pan with sides at least 3 inches high. Wrap the outside base and sides in wide, overlapping layers of heavy-duty foil to keep the water bath out.
  2. Pulse the graham crackers and the crust pecans to fine crumbs. Mix with the crust sugar and salt, then stir in the 6 tablespoons melted butter. Press firmly over the pan base and partway up the sides. Bake for 15 to 18 minutes, until lightly colored, then let cool.
  3. Melt the 4 tablespoons butter in a skillet over medium heat. Add the chopped pecans and stir for 4 to 5 minutes, until the nuts smell toasted and the milk solids turn golden brown. Remove from the heat before they darken and let cool.
  4. Beat the softened cream cheese and filling sugar until smooth, scraping the bowl. Mix in the eggs one at a time on low speed, stopping as soon as each disappears. Mix in the sour cream and vanilla, then fold in the cooled pecans and all their butter.
  5. Pour the filling into the cooled crust. Set the wrapped springform pan inside a roasting pan and place on the oven rack. Carefully pour hot water into the roasting pan to reach halfway up the springform pan, staying below the foil edges.
  6. Bake for 60 to 70 minutes, until the outer filling is set and a small area in the center still wobbles gently when nudged; it should not look liquid. Turn off the oven, open the door slightly, and leave the cake inside for 1 hour.
  7. Lift the springform pan out of the water bath, remove the foil, and dry the outside. Refrigerate for at least 4 hours, preferably overnight, until fully cold and firm. Run a thin knife around the rim before removing it. Serve with optional whipped cream, caramel, and extra pecans.

Notes

Use softened full-fat block cream cheese for a smooth filling. The time includes the crust bake, cheesecake bake, 1 hour of cooling, and at least 4 hours of refrigeration; overnight chilling is convenient for clean slices. Keep the finished cheesecake refrigerated.
Adapted from Makinze Gore at Delish, with a specified pan size and rewritten handling guidance.

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Tomato Cumin Mexican Rice

Side Dishes

Tomato Cumin Mexican Rice

Toasted rice, tomato, and cumin bring warm flavor to a simple side for tacos, burritos, and grilled chicken.
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Prep
5 minutes
Cook
35 minutes
Total
40 minutes
Serves
4 side servings

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About this recipe.

Toasted long-grain rice simmered with tomato, onion, and cumin for an easy taco-night side.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 3 tbsp Vegetable oil
  • 1 cup long-grain white rice (uncooked; not instant or brown rice)
  • 1 tsp Garlic salt
  • 1/2 tsp Ground Cumin (ground)
  • 1/4 cup yellow onion (finely chopped)
  • 1/2 cup Tomato sauce
  • 2 cups Chicken broth

The cooking plan

How to make Tomato Cumin Mexican Rice.

  1. Warm the oil in a heavy saucepan over medium heat. Stir in the rice, onion, garlic salt, and cumin. Cook, stirring frequently, until the grains begin turning golden and the onion softens, about 5 minutes.

  2. Add the broth and tomato sauce carefully; the pan may sputter. Bring to a boil, stir once, then cover tightly and reduce the heat to low. Simmer for 20 to 25 minutes, until the rice is tender and the liquid is absorbed.

  3. Remove the covered pan from the heat and let stand for 5 minutes. Fluff gently with a fork. If the rice is still firm and the pan is dry, add 2 tablespoons of water, cover, and cook on low for a few more minutes before resting.

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Tomato Cumin Mexican Rice

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Toasted long-grain rice simmered with tomato, onion, and cumin for an easy taco-night side.
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings: 4 side servings
Course: Side Dish
Cuisine: Mexican-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 3 tbsp Vegetable oil
  •  
    1 cup long-grain white rice uncooked; not instant or brown rice
  •  
    1 tsp Garlic salt
  • ½ tsp Ground Cumin ground
  • ¼ cup yellow onion finely chopped
  •  
    ½ cup Tomato sauce
  • 2 cups Chicken broth

Equipment

Saucepan
Saucepan
Knife and cutting board
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Warm the oil in a heavy saucepan over medium heat. Stir in the rice, onion, garlic salt, and cumin. Cook, stirring frequently, until the grains begin turning golden and the onion softens, about 5 minutes.
  2. Add the broth and tomato sauce carefully; the pan may sputter. Bring to a boil, stir once, then cover tightly and reduce the heat to low. Simmer for 20 to 25 minutes, until the rice is tender and the liquid is absorbed.
  3. Remove the covered pan from the heat and let stand for 5 minutes. Fluff gently with a fork. If the rice is still firm and the pan is dry, add 2 tablespoons of water, cover, and cook on low for a few more minutes before resting.

Notes

Use a saucepan with a snug lid and keep it covered while the rice cooks. For a vegetarian version, use vegetable broth. Garlic salt and broth vary in saltiness; use low-sodium broth if preferred.
Adapted from Mexican Rice by Mommyto2 on Allrecipes, with clarified measurements and original directions.

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Whipped Ricotta Pasta with Sun-Dried Tomatoes

Dinner · Pasta Mains

Whipped Ricotta Pasta with Sun-Dried Tomatoes

A spoonful of lemon-scented whipped ricotta makes a creamy base for rigatoni in a rich sun-dried tomato sauce. Spinach folds into the hot pasta just before serving.
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Prep
5 minutes
Total
30 minutes
Serves
4 servings

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About this recipe.

Rigatoni in a sun-dried tomato and spinach sauce, served over smooth lemon-scented whipped ricotta.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • Kosher Salt
  • 12 oz Rigatoni
  • 8.5 oz Sun-dried tomatoes, julienned oil-packed (jar; 3 tbsp oil reserved, drained)
  • 4 cloves Garlic (thinly sliced)
  • 1/2 tsp Crushed Red Pepper Flakes (crushed)
  • 28 oz Tomatoes (canned; crushed)
  • 3/4 tsp Sugar (granulated)
  • 15 oz Ricotta (whole milk (1 container))
  • 1/2 tsp Lemon zest (finely grated)
  • 2 tbsp Olive oil (extra virgin)
  • 5 oz Baby spinach (one 5-ounce package)
  • Parmesan cheese (grated, for serving)

The cooking plan

How to make Whipped Ricotta Pasta with Sun-Dried Tomatoes.

  1. Bring a large pot of salted water to a boil. Cook the rigatoni until 2 to 3 minutes short of the package time; it will finish in the sauce. Reserve 1 1/2 cups cooking water, then drain.

  2. Meanwhile, warm the reserved 3 tablespoons tomato oil in a high-sided skillet. Add the drained sun-dried tomatoes, sliced garlic, and pepper flakes. Stir until the garlic is fragrant and lightly golden, about 3 minutes, reducing the heat if it begins to darken. Add crushed tomatoes, sugar, and 1/2 teaspoon salt. Simmer gently for about 15 minutes, stirring occasionally.

  3. Blend the ricotta, lemon zest, and 1/2 teaspoon salt in a food processor or blender. With the motor running, drizzle in the separate 2 tablespoons olive oil and process until smooth, about 2 minutes.

  4. Add the drained pasta and 1 cup reserved pasta water to the tomato sauce. Stir in the 5 ounces spinach and cook until the pasta is tender and the spinach has wilted. Add more reserved water a little at a time if needed for a coating sauce. Taste and adjust salt.

  5. Spoon some whipped ricotta into four bowls. Add the hot pasta, then dollop with the remaining ricotta and finish with grated Parmesan.

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Whipped Ricotta Pasta with Sun-Dried Tomatoes

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Rigatoni in a sun-dried tomato and spinach sauce, served over smooth lemon-scented whipped ricotta.
Print Recipe
Prep Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-Inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • Kosher Salt
  •  
    12 oz Rigatoni
  •  
    8.5 oz Sun-dried tomatoes, julienned oil-packed jar; 3 tbsp oil reserved, drained
  • 4 cloves Garlic thinly sliced
  • ½ tsp Crushed Red Pepper Flakes crushed
  • 28 oz Tomatoes canned; crushed
  • ¾ tsp Sugar granulated
  •  
    15 oz Ricotta whole milk (1 container)
  • Finely grated yellow lemon zest beside a partly zested lemon½ tsp Lemon zest finely grated
  • 2 tbsp Olive oil extra virgin
  • 5 oz Baby spinach one 5-ounce package
  • Parmesan cheese grated, for serving

Equipment

Large stockpot
Large skillet
Knife and cutting board
Stirring spoon
Stirring spoon
Food processor
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Bring a large pot of salted water to a boil. Cook the rigatoni until 2 to 3 minutes short of the package time; it will finish in the sauce. Reserve 1 1/2 cups cooking water, then drain.
  2. Meanwhile, warm the reserved 3 tablespoons tomato oil in a high-sided skillet. Add the drained sun-dried tomatoes, sliced garlic, and pepper flakes. Stir until the garlic is fragrant and lightly golden, about 3 minutes, reducing the heat if it begins to darken. Add crushed tomatoes, sugar, and 1/2 teaspoon salt. Simmer gently for about 15 minutes, stirring occasionally.
  3. Blend the ricotta, lemon zest, and 1/2 teaspoon salt in a food processor or blender. With the motor running, drizzle in the separate 2 tablespoons olive oil and process until smooth, about 2 minutes.
  4. Add the drained pasta and 1 cup reserved pasta water to the tomato sauce. Stir in the 5 ounces spinach and cook until the pasta is tender and the spinach has wilted. Add more reserved water a little at a time if needed for a coating sauce. Taste and adjust salt.
  5. Spoon some whipped ricotta into four bowls. Add the hot pasta, then dollop with the remaining ricotta and finish with grated Parmesan.

Notes

The tomato oil and olive oil have different jobs: reserve 3 tablespoons from the tomato jar for the sauce and use 2 tablespoons olive oil for whipping the ricotta. The pasta finishes cooking in the sauce. Use 5 ounces baby spinach, not 15 ounces. The 30-minute total is the source estimate with overlapping preparation.

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Corned Beef Potato Nachos

Appetizer · Snacks

Corned Beef Potato Nachos

Crisp potato rounds stand in for chips beneath stout-braised corned beef, beans, and two kinds of cheddar. Horseradish sour cream, pickled jalapenos, and chives finish this generous party tray.
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Prep
30 minutes
Total
4 hours
Serves
8 servings

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About this recipe.

Crisp roasted potatoes layered with stout-braised corned beef, two cheddars, beans, and horseradish sour cream.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

FOR CORNED BEEF

  • 2-3 lbs Corned beef brisket (raw cured corned beef brisket, not plain uncured brisket)
  • 1/3 cup Mustard (Dijon)
  • 2 tbsp Brown sugar (packed)
  • 12 oz Guinness (1 bottle)

FOR NACHOS

  • 4 lb Potatoes (Yukon Gold, cut into 1/2-inch-thick rounds)
  • 2 tbsp Olive oil (extra virgin)
  • 1 tsp Oregano (dried)
  • 1/2 tsp Garlic powder
  • Kosher Salt
  • Black pepper (freshly ground)
  • 1 cup Cheddar cheese (shredded)
  • 1 cup White cheddar cheese (shredded)
  • 1/2 sm Red onion (thinly sliced)
  • 15 oz Black Beans (one 15-ounce can, rinsed and drained)
  • 1/2 cup Sour cream
  • 1 tbsp Prepared horseradish
  • Pickled jalapenos
  • Chives (freshly chopped)

The cooking plan

How to make Corned Beef Potato Nachos.

  1. Heat the oven to 325°F. Put the raw corned beef in a large pot and cover with water. Bring to a boil, then carefully drain. Cover with fresh water, bring to a boil again, and drain. This reduces salt; it does not finish cooking the meat. Place the brisket in a large baking dish.

  2. Mix the Dijon and brown sugar and spread over the brisket. Pour the stout around it and cover tightly with foil. Bake for 2 hours, then uncover and continue until fork-tender, about 45 to 60 minutes more or longer as needed. Check the pan liquid and add a little hot water if it is drying out; tent with foil if the top darkens too quickly. The meat must reach at least 145°F and rest at least 3 minutes for safety, but shreddable tenderness requires further cooking. Rest for 10 minutes, then shred.

  3. Raise the oven to 425°F. Cover the potato rounds with water, bring to a boil, and cook about 5 minutes, until just beginning to soften. Drain thoroughly and pat dry carefully.

  4. Divide potatoes between two large rimmed baking sheets in single layers. Toss with oil, oregano, garlic powder, salt, and pepper. Roast until browned, crisp at the edges, and tender inside, about 30 minutes, turning as needed.

  5. Arrange half the potatoes close together on one tray. Add half of each cheddar, onion, beans, and warm shredded corned beef. Repeat with the remaining potatoes and toppings. Bake until cheese melts and filling is hot, about 5 minutes.

  6. Mix sour cream and horseradish. Spoon over the nachos and finish with pickled jalapenos and chives. Serve promptly.

Let’s cook

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Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Corned Beef Potato Nachos

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Crisp roasted potatoes layered with stout-braised corned beef, two cheddars, beans, and horseradish sour cream.
Print Recipe
Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Appetizer
Cuisine: Irish-American-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

FOR CORNED BEEF
  •  
    2-3 lbs Corned beef brisket raw cured corned beef brisket, not plain uncured brisket
  •  
    ⅓ cup Mustard Dijon
  • Moist light brown sugar in a white prep bowl2 tbsp Brown sugar packed
  •  
    12 oz Guinness 1 bottle
FOR NACHOS
  • Whole yellow potatoes in a wooden bowl with sliced potatoes alongside4 lb Potatoes Yukon Gold, cut into 1/2-inch-thick rounds
  • 2 tbsp Olive oil extra virgin
  • 1 tsp Oregano dried
  • ½ tsp Garlic powder
  • Kosher Salt
  • Black pepper freshly ground
  • 1 cup Cheddar cheese shredded
  •  
    1 cup White cheddar cheese shredded
  • ½ sm Red onion thinly sliced
  • 15 oz Black Beans one 15-ounce can, rinsed and drained
  • ½ cup Sour cream
  •  
    1 tbsp Prepared horseradish
  •  
    Pickled jalapenos
  • Chives freshly chopped

Equipment

Large stockpot
Baking dish
Instant-read thermometer
Knife and cutting board
Mixing bowl
Rimmed baking sheet
Aluminum Foil
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 325°F. Put the raw corned beef in a large pot and cover with water. Bring to a boil, then carefully drain. Cover with fresh water, bring to a boil again, and drain. This reduces salt; it does not finish cooking the meat. Place the brisket in a large baking dish.
  2. Mix the Dijon and brown sugar and spread over the brisket. Pour the stout around it and cover tightly with foil. Bake for 2 hours, then uncover and continue until fork-tender, about 45 to 60 minutes more or longer as needed. Check the pan liquid and add a little hot water if it is drying out; tent with foil if the top darkens too quickly. The meat must reach at least 145°F and rest at least 3 minutes for safety, but shreddable tenderness requires further cooking. Rest for 10 minutes, then shred.
  3. Raise the oven to 425°F. Cover the potato rounds with water, bring to a boil, and cook about 5 minutes, until just beginning to soften. Drain thoroughly and pat dry carefully.
  4. Divide potatoes between two large rimmed baking sheets in single layers. Toss with oil, oregano, garlic powder, salt, and pepper. Roast until browned, crisp at the edges, and tender inside, about 30 minutes, turning as needed.
  5. Arrange half the potatoes close together on one tray. Add half of each cheddar, onion, beans, and warm shredded corned beef. Repeat with the remaining potatoes and toppings. Bake until cheese melts and filling is hot, about 5 minutes.
  6. Mix sour cream and horseradish. Spoon over the nachos and finish with pickled jalapenos and chives. Serve promptly.

Notes

The 4-hour total is a source estimate; brisket tenderness can take longer. Use two large trays so potatoes roast instead of steaming. If using refrigerated cooked corned beef, reheat it to 165°F before layering; a brief cheese-melting bake may not heat cold meat sufficiently. Use 2 cups cheddar overall, divided between two layers. This is a St. Patrick’s Day-inspired party dish.

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Burrito Spaghetti Squash Boats

Dinner · Meat & Poultry Mains

Burrito Spaghetti Squash Boats

Roasted spaghetti squash becomes a bowl for taco-seasoned beef, black beans, corn, and tomatoes. Monterey Jack and cheddar melt over the top for a hearty dinner.
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Prep
15 minutes
Total
1 hour 10 minutes
Serves
4 stuffed squash halves

Bring it to the table

About this recipe.

Roasted spaghetti squash halves filled with taco-seasoned beef, black beans, tomatoes, and corn under melted Monterey Jack and cheddar.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

FOR SPAGHETTI SQUASH

  • 2 med Spaghetti Squash (halved, seeds removed)
  • 1 tbsp Olive oil (extra virgin)
  • Kosher Salt
  • 1/2 tsp Chili powder
  • 1/2 tsp Ground Cumin

FOR FILLING

  • 1 tbsp Olive oil (extra virgin)
  • 1/2 Yellow Onion (chopped)
  • 2 cloves Garlic (minced)
  • 1 lb Ground beef
  • 1 tbsp Taco seasoning mix
  • Kosher Salt
  • Black pepper (freshly ground)
  • 15 oz Black Beans (one 15-ounce can, drained and rinsed)
  • 1 1/2 cups Cherry tomatoes (chopped)
  • 1 cup Corn (canned and drained, or frozen prepared according to package)
  • 1 cup Monterey Jack cheese (shredded)
  • 1/2 cup Cheddar cheese (shredded)
  • 2 tbsp Fresh Cilantro (freshly chopped (optional))

The cooking plan

How to make Burrito Spaghetti Squash Boats.

  1. Heat the oven to 400°F. Brush the cut sides of the four squash halves with the 1 tablespoon oil listed under Spaghetti Squash. Season with salt, chili powder, and cumin. Place cut-side down on a rimmed baking sheet and roast until the flesh is tender and separates into strands, starting to check after 30 to 35 minutes. Larger squash may need longer.

  2. Meanwhile, heat the filling-group tablespoon oil in a skillet over medium heat. Soften the onion for about 5 minutes, then add garlic and cook for about 1 minute. Add the beef, break it into small pieces, and cook to 160°F measured with a food thermometer. Drain excess fat carefully.

  3. Stir in the taco seasoning, drained black beans, tomatoes, and prepared corn. Heat through, stirring, and season with salt and pepper to taste.

  4. When the squash is safe to handle, loosen the strands with a fork while leaving the shells intact. Divide the hot filling among the four halves and top evenly with Monterey Jack and cheddar. Return to the oven until the cheese melts and the filling is hot, about 5 minutes. Garnish with optional cilantro.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Burrito Spaghetti Squash Boats

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Roasted spaghetti squash halves filled with taco-seasoned beef, black beans, tomatoes, and corn under melted Monterey Jack and cheddar.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 4 stuffed squash halves
Course: Dinner
Cuisine: Tex-Mex-inspired
Ingredients Equipment Instructions Notes

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Ingredients
  

FOR SPAGHETTI SQUASH
  •  
    2 med Spaghetti Squash halved, seeds removed
  • 1 tbsp Olive oil extra virgin
  • Kosher Salt
  • ½ tsp Chili powder
  • ½ tsp Ground Cumin
FOR FILLING
  • 1 tbsp Olive oil extra virgin
  • ½ Yellow Onion chopped
  • 2 cloves Garlic minced
  • 1 lb Ground beef
  • 1 tbsp Taco seasoning mix
  • Kosher Salt
  • Black pepper freshly ground
  • 15 oz Black Beans one 15-ounce can, drained and rinsed
  • 1 ½ cups Cherry tomatoes chopped
  • 1 cup Corn canned and drained, or frozen prepared according to package
  • 1 cup Monterey Jack cheese shredded
  • ½ cup Cheddar cheese shredded
  • 2 tbsp Fresh Cilantro freshly chopped (optional)

Equipment

Large skillet
Instant-read thermometer
Knife and cutting board
Stirring spoon
Stirring spoon
Rimmed baking sheet
Pastry brush
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 400°F. Brush the cut sides of the four squash halves with the 1 tablespoon oil listed under Spaghetti Squash. Season with salt, chili powder, and cumin. Place cut-side down on a rimmed baking sheet and roast until the flesh is tender and separates into strands, starting to check after 30 to 35 minutes. Larger squash may need longer.
  2. Meanwhile, heat the filling-group tablespoon oil in a skillet over medium heat. Soften the onion for about 5 minutes, then add garlic and cook for about 1 minute. Add the beef, break it into small pieces, and cook to 160°F measured with a food thermometer. Drain excess fat carefully.
  3. Stir in the taco seasoning, drained black beans, tomatoes, and prepared corn. Heat through, stirring, and season with salt and pepper to taste.
  4. When the squash is safe to handle, loosen the strands with a fork while leaving the shells intact. Divide the hot filling among the four halves and top evenly with Monterey Jack and cheddar. Return to the oven until the cheese melts and the filling is hot, about 5 minutes. Garnish with optional cilantro.

Notes

Makes four stuffed halves from two medium squash. There are 2 tablespoons olive oil overall: one for roasting and one for the filling. Use a stable cutting board when splitting the squash and take care around hot shells. The 70-minute total is the source estimate; squash size affects roasting time. If the shells cannot hold all the filling, heat the extra in a small oven-safe dish alongside.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.