Sausage and Spaghetti
by: Mary Babilya
Sausage
Spaghetti
Sauce
Oregano
Parsley
Salt
Pepper
I boiled the sausage til it was brown. Then in a pan I mixed 1/4 cup of sauce, a little bit of water, salt, pepper, parsley and oregano.. I cut the sausage in slivers and tossed it in and fried it til all the sauce evaporated in (about 15-20min) Then cook spaghetti normal and sauce in a seperate pan.
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Linguine Alle Vongole
By: Chris Rolleri
Ingredients:
Coarse Sea Salt
3/4 cup of extra virgin olive oil
3/4 pound of whole wheat linguine (healthier and has all the good stuff)
4 cloves of garlic (thinly sliced like in the movie Good Fellas)
Liberal quantities of red cayenne pepper (the spicier the better)
10-15 cherry tomatos chopped in half
1 Can of diced tomatos
Pre-made spicy fradiavolo sauce (or make your own home made version of it). ( I pre make my own)
1 pound of fresh clams
1 pound of shrimp (fresh or packaged)
1 pound of scallops
1 pound of baby squid
Fresh parsley (finely chopped)
Fresh basil (finely chopped)
Fresh oregano (finely chopped)
Fresh Thyme
black peppercorns (to grind)
Red wine of your choice (preferably cabernet sauvignon, shiraz or merlot)
Preparation:
Begin by boiling a large pot of water and liberal amounts of sea salt and extra virgin olive oil. Then add the whole wheat linguine.
In the mean time, heat up a nice large saute pan for a couple minutes then add 1/3 cup of extra virgin olive oil in order to heat it up for a couple minutes. Then add the garlic until they start looking like liquid gold.
Add the fradiavolo sauce, diced tomatoes, chopped up cherry tomatoes and lower the heat to medium while stirring it using a wooden spatula. After 2-4 minutes take it off the burner and let it sit for 3-5 minutes allowing for the flavors to develop. Then take it back to the burner and add a red wine of your choice. Let it heat up until the juice comes to a boil.
Next, add the clams, shrimp, scallops and baby squid into the pan as well as the red cayenne pepper, ground up black pepper, parsley, basil, oregano and thyme. Also add more olive oil into the dish. Now stir with a wooden spatula then put a cover on it for 5-10 minutes.
The Aftermath:
The linguine should be ready by now so strain it then put it into a large pasta bowl. Add the main dish on top of the linguine and stir it in order to even it out and then serve it to 3-5 people. Make sure to add freshly grated Parmesan cheese, black pepper and some more olive oil (to your liking). Also a nice Italian bread goes a long way to soak up all that home made goodness.
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Vegetable Lasagna (NO MEAT)
By Jessica Vanderhoff
1 teaspoon olive oil
3/4 cup sliced mushrooms
3/4 cup chopped zucchini
1/2 cup sliced carrot
1/2 cup chopped red bell pepper
1/2 cup thinly sliced red onion
1 (26-ounce) bottle fat-free tomato basil pasta sauce
2 tablespoons commerical pesto 1 (15-ounce) carton part-skim ricotta cheese
Cooking spray
6 hot cooked lasagna noodles (about 6 ounces uncooked), cut in half 3/4 cup (3 ounce) shredded part-skim mozzarella cheese
Preparation
Preheat oven to 375º.
Heat oil in a medium saucepan over medium heat. Add mushrooms and the next 4 ingredients (mushrooms through onion); cook for 5 minutes, stirring frequently. Add pasta sauce; bring to a boil. Reduce heat, and simmer 10 minutes.
Combine pesto and ricotta in a small bowl. Spread 1/2 cup tomato mixture in the bottom of a 8-inch square baking dish or pan coated with cooking spray. Arrange 4 noodle halves over tomato mixture. Top noodles with half of ricotta mixture and 1 cup tomato mixture. Repeat layers, ending with noodles. Spread remaining tomato mixture over noodles; sprinkle with mozzarella.
Cover and bake at 375º for 30 minutes. Uncover and bake an additional 20 minutes. Let stand 10 minutes.
Notes: To make ahead, assemble as directed; stop before baking. Cover and refrigerate overnight. Let stand 30 minutes at room temperature; bake as directed. For easy cleanup, assemble in a disposable 8-inch aluminum-foil pan. If you're making for a gift, deliver uncooked with baking instructions.
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Easy Vegetarian Lasagna
By Jessica Vanderhoff
•cooking spray
•3 cloves garlic, minced
•1 small onion, chopped
•1 28-ounce can crushed tomatoes
•1 ½ teaspoons dried basil
•1 teaspoon fennel, crushed
•1 teaspoon dried orange rind
•1/8 teaspoon crushed red pepper flakes
•15 ounces low-fat ricotta cheese
•½ pound zucchini, grated and squeezed of excess liquid
•2 small carrots, grated
•½ cup egg substitute
•½ cup shredded skim milk mozzarella cheese, plus 1/4 cup for garnish (the garnish is optional)
•2 tablespoons grated Romano cheese, plus 1 teaspoon for garnish (the garnish is optional)
•6 oven-ready lasagna noodles
Directions
1.Preheat the oven to 350°F.
2.Spray a non-stick covered pot with cooking spray. Add the onion and garlic and cook over medium heat until the onion is transparent (about 5 minutes). Add the tomatoes, basil, fennel, orange rind, and red pepper flakes. Bring to a slow simmer, cover and cook while you ready the rest of the ingredients.
3.Place the ricotta in a large bowl. Stir in the grated zucchini and carrots. Stir in the egg substitute, grated mozzarella and finally the Romano cheese. Set aside.
4.Prepare an 8-inch oven-proof square pan by spreading 3 to 4 tablespoons of the tomato sauce on the bottom.
5.Place 2 lasagna noodles on the bottom. Spread with 1/3 of the cheese and vegetable mixture and top with 1/3 of tomato sauce.
6.Repeat this, making 3 layers and ending with tomato sauce.
7.Top with reserved mozzarella and Romano.
8.Cover the lasagna with aluminum foil which you tent a bit to make sure it does not touch the cheese on top. Make sure to crimp around the edges of the pan.
9.Bake for 45 minutes, uncovering the last 10 minutes.
10.Remove from oven and allow to set for 10 minutes before cutting.
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Penne Arrabbiata
By Jessica Vanderhoff
•½ teaspoon crushed red pepper flakes
•2 large garlic cloves, finely chopped
•1 tablespoon olive oil
•1 14 1/2-ounce can no-salt added Italian tomatoes and their juice
•8 ounces penne pasta (or really, any kind of pasta that you want)
•2 tablespoons chopped flat-leaf parsley
•3 tablespoons freshly grated Parmesan cheese
•freshly ground pepper (to taste)
Directions
1.In a heavy non-stick skillet, cook the red pepper flakes and garlic in the olive oil over low heat until pepper flakes are fragrant and garlic is limp, but not browned (about 2 minutes).
2.Add the tomatoes, breaking them up with the back of a wooden spoon. Cook the sauce over medium-low heat until thickened (about 15 minutes).
3.Cook the pasta according to package directions until al dente. Add a cup of cold water after you remove the pan from the heat (it will stop the cooking process), and then drain thoroughly.
4.Add the drained pasta to the sauce along with the parsley and Parmesan cheese.
5.Toss to coat evenly and serve at once
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Baked Ziti:
by Desiree' Hoffman
1Lb of ziti
Sauce, either 1 jar or your home made sauce (i'll post mine later!)
1Lb of Ricotta cheese (NOT store brand, it's gritty)
1 egg
1 Block of Mozzerella cheese
1/2 cup Pecorino Romano Cheese
Parsley
Cinnamon
Salt n Pepper
(all spices I do to taste, not sure how much...but take it easy and add as you go!)
I do 1lb for a family dinner and double the recipe for company.
Preheat oven to 350.
Cook ziti to al dente (about 7 minutes). Don't make too soft or it'll get mushy in the oven. As ziti is cooking, prepare your cheese. Add all of the above ingredients (EXCEPT the Mozzarella and ziti !!!) in a large bowl and mix until it's blended well.
Next, slice your mozzarella into thin pieces and put aside. (I don't like the shredded mozz bc it has a waxy coating to make it not stick to each other)
When pasta is done, strain like normal and rinse with cool water and throw back into pot. Put enough sauce on it so it doesn't stick together.
Next, put sauce on bottom of pan and start to layer. It goes pasta, sauce, ricotta, mozzarella and then pasta, etc. Usually I get two layers and finish the top the same way.
COVER with foil and put in oven, covered for 1 hour. When there are 10 minutes left, take off foil so the cheese on top browns. At the end of the hour, check that the center is hot with a butter knife. Oven temps vary, so check every 10 minutes after the first hour and take out when the middle is warm! Enjoy ♥
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Smokey Salmon Pizza
by Rhyl Rager
1 (6-7.5 oz.) can Wild Alaskan Sockeye Salmon- drain remove skin and flake into pieces
1 prepared pizza crust, 1 pkg. 3 oz. Neufchatel cream cheese, 1/4 -1/2 cup each: shredded zucchini, thin sliced red onion, black olives and broccoli flowerettes (blanched), 1 1/2 cup shredded smoked mozarella or gouda
...
Preheat oven to 400F degrees. Place pizza crust on cookie sheet, coat lightly with nonstick spray. Spread
Neufchatel cheese over crust evenly. Add salmon, veggies and shredded cheese. Bake 10-12 minutes until cheese is melted.
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Vegetable Lasagna
by Jess Vanederhoff
1 (16 ounce) package lasagna noodles
1 pound fresh mushrooms, sliced
3/4 cup chopped green bell pepper
3/4 cup chopped onion
3 cloves garlic, minced
2 tablespoons vegetable oil
2 (26 ounce) jars pasta sauce
1 teaspoon dried basil
1 (15 ounce) container part-skim ricotta cheese
4 cups shredded mozzarella cheese
2 eggs
1/2 cup grated Parmesan cheese
Directions
1.Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
2.In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
3.Mix together ricotta, 2 cups mozzarella cheese, and eggs.
4.Preheat oven to 350 degrees F Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
5.Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.
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Pizza Dough
by Rhyl Rager
1 teaspoon active dry yeast
1 cup warm water
3 cups all-purpose flour, and more as needed
1½ teaspoons salt
olive oil
Sprinkle the yeast over the warm water in a medium bowl and let stand until dissolved. Toss the flour and salt together and stir into the dissolved yeast, using a wooden spoon or your fingers, until you have a stiff dough. Turn the dough onto a floured board and knead 5-10 minutes, adding flour as needed to prevent sticking, until the dough is smooth and elastic. Place the dough in a lightly oiled bowl, turn the dough to coat all sides with oil, and cover with a damp cloth. Set the bowl in a warm, draft-free spot until it doubles in volume, about 1 1/2 hours.
Punch down the dough and, if necessary, divide into the number of portions called for in the recipe. Place the dough balls on a lightly oiled baking sheet and cover with a piece of plastic wrap pressed directly against the dough. Refrigerate until the dough is roughly doubled in bulk. This can take from 12 to 24 hours. Punch down the dough and continue with the recipe. Make 4 pizza crust.
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Calzones
by Rhyl Rager
1 pound fresh ricotta , or one 15-ounce container whole-milk ricotta
pizza dough, (You will need recipe for pizza dough)
2 medium leeks,
white and light green parts only, trimmed and cleaned
3 tablespoons extra-virgin olive oil, plus more for brushing the calzones
salt
freshly ground black pepper
1 pound fresh bunch spinach, stems removed, leaves washed and drained
12 ounces fresh mozzarella, cut into 1/2-inch cubes
coarse cornmeal
Line a sieve with a double thickness of cheesecloth or basket-type coffee filter. Dump the ricotta in and set the sieve over a bowl. Cover with plastic wrap and refrigerate overnight or up to 1 day. Discard the drained liquid.
Prepare the pizza dough. It isn't necessary to divide the dough before the second rising.
Slice the leeks crosswise, 1/2 inch thick. In a large, deep skillet or braising pan, heat 3 tablespoons olive oil over medium-high heat. Add the leeks, season lightly with salt and pepper, and cook until softened, about 4 minutes. Stir in the spinach a large handful at a time, waiting for each handful to wilt somewhat before adding the next. Continue cooking until the spinach is completely wilted and all the liquid is evaporated, about 4 minutes. Drain in the colander, pressing lightly to remove excess liquid. Stir the drained ricotta and mozzarella together in a bowl until blended. Season to taste with salt and pepper.
Place one oven rack in the lowest position and the second rack in the upper third of the oven. Center a baking stone, if using, over the lower rack. Preheat the oven to 450 degrees. If not using a baking stone, sprinkle two large baking sheets generously with coarse cornmeal.
Divide the dough in half. Working with one half at a time, roll the dough out on a lightly floured surface to about 1/4 -inch thick. Cut the dough into 4-inch circles and reserve the unused dough. Spread 3 tablespoons of the cheese mixture in an even layer over half of each circle, leaving a 1/2-inch border around the edge. Top the cheese with about 1 tablespoon of the spinach and leeks. Brush the edges of the circles with water and fold the uncovered dough over the spinach-cheese filling. Seal the edges by pressing firmly with the tips of fork tines or by plaiting the edges. Poke holes into the top of each calzone several times with a fork. Brush the tops of the calzones with olive oil. Let stand until slightly puffed, about 15 minutes.
To bake the calzones on a baking stone first sprinkle a pizza peel or perfectly flat baking sheet generously with cornmeal. Place three or four of the calzones on the prepared peel and slide them onto one side of the stone, leaving some space between them. Repeat with a second round of three or four calzones. Bake the calzones until lightly browned on the underside, about 8 minutes. Transfer the calzones directly to the upper rack and continue baking until deep golden brown, about 20 minutes. Start baking a second batch on the stone once you remove the first batch. Let stand at least 10 minutes before serving.
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Eggplant Parmigiana
by Rhyl Rager
3 medium eggplants, (about 2 1/2 to 3 pounds total)
1 tablespoon sea salt, or kosher salt
3 large eggs
1 teaspoon salt
all-purpose flour, for dredging
2 cups plain breadcrumbs
freshly ground pepper
½ cup vegetable oil, or as needed
½ cup olive oil, or as needed
Tomato sauce
2 cups Parmigiano-Reggiano, grated
1 pound fresh mozzarella cheese or imported Fontina cheese, cut into slices 1/3-inch thick
12 fresh basil leaves
Trim the stems and ends from the eggplants. Remove strips of peel about 1-inch wide from the eggplants, leaving about half the peel intact. Cut the eggplant lengthwise into1/2-inch thick slices and place them in a colander. Sprinkle with the coarse salt and let drain for 1 hour. Rinse the eggplant under cool running water, drain thoroughly and pat dry.
Whisk the eggs and 1 teaspoon salt together in a 13 x 9 inch baking pan or wide, shallow bowl. Spread the flour and breadcrumbs in an even layer in two separate wide, shallow bowls or over sheets of wax paper. Dredge the eggplant slices in flour, shaking off the excess. Dip the floured eggplant into the egg mixture, turning well to coat both sides evenly. Let excess egg drip back into the pan, then lay the eggplant in the pan of breadcrumbs. Turn to coat both sides well with breadcrumbs, pressing with your hands until the breadcrumbs adhere well to the eggplant.
Pour 1/2 cup each of the olive and vegetable oils into a medium skillet. Heat over medium-high heat until a corner of one of the eggplant slices gives off a lively sizzle when dipped into the oil. Add as many of the eggplant slices as fit without touching and cook, turning once, until well browned on both sides, about 6 minutes. Remove the eggplant to a baking pan lined with paper towel and repeat with the remaining eggplant slices. Adjust the heat as the eggplant cooks to prevent the bits of coating that fall off the eggplant slices from burning. Add oil to the pan as necessary during cooking to keep the level more or less the same.
Preheat the oven to 375 degrees F. Heat the tomato sauce to simmering, if necessary, in a small saucepan over medium heat. Ladle enough sauce into a 9 x 13-inch baking dish to cover the bottom. Sprinkle with an even layer of grated cheese and top with a layer of fried eggplant, pressing it down gently. Tear a few leaves of basil over the eggplant and ladle about 3/4 cup of the sauce to coat the top evenly. Sprinkle an even layer of grated cheese over the sauce and top with a layer of mozzarella or Fontina, using about one-third of the cheese. Repeat the layering as described above two more times, ending with a top layer of cheese that leaves a border of about one inch around the edges of the baking dish. Drizzle sauce around the border of the baking dish and sprinkle the top layer with the remaining grated cheese. Finish with a few decorative streaks or rounds of tomato sauce. Cover the baking dish loosely with aluminum foil and poke several holes in the foil with the tip of a knife. Bake 30 minutes.
Uncover and continue baking until the top layer of cheese is golden in spots, about 15 minutes. Let rest 10 to 20 minutes, then cut into squares and serve.
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Homemade Spaghetti Sauce
by Rhyl Rager
2 heads of garlic roasted peeled,
2 lbs. ground chuck,
2 (32oz.) large cans stewed tomatoes,
1 can tomato paste,
1 cup fresh spinach washed chopped,
1 cup scrubbed mushrooms sliced,
2 Tbsp. sugar,
2 red bell peppers diced,
1 Tbsp. basil,
1 Tbsp. oregano,
2 cups sherry or red wine,
1 tsp. salt & pepper
2 large onions diced
Brown meat and onions in large Dutch oven until meat is cooked and onions are golden. Add stewed tomatoes an break up tomatoes with knife. Now add garlic, peppers, spinach and mushrooms simmer till soft. Next pour in wine, sugar and tomato paste add the oregano and simmer until excess water and alcohol evaporates, sauce should become thick. Stir thoroughly and taste for saltiness. Put in salt & pepper to your taste if needed, now add basil. Ready to serve or freeze in multiple containers. Serves approximately 8-10.
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"Mediterranean Lentil Balls”
by Rhyl Rager
Serves 4, Makes 18 small balls
The sauce is a dressing with a pesto twist. Lemon adds quite a bit of acid; if you care to thin it water is optional. For a change try pairing balls with marinara or serve them as is, maybe on some sauteed greens.
... 2 Cups Cooked Lentils, 2 Eggs, lightly beaten
3/4 Cup Ricotta, 1/4 Cup Grated Parmesan Cheese
1 Large Clove Garlic minced
1/2 tsp. Fennel Seed crushed
2 Tbsp. Finely Chopped Fresh Parsley
Hefty Pinch of Dried or Fresh Thyme
1 tsp. Each Sea Salt and Pepper
2/3 Cup Breadcrumbs (fresh or panko, preferably)
Lemon Pesto Sauce
1 Clove Garlic, 1/4 Cup Pinenuts
Zest and Juice of one Lemon, 1/2 tsp. Sea Salt
1 Cup Packed Basil Leaves
1/4 – 1/3 Cup Extra Virgin Olive Oil
2 Tbsp. Grated Parmesan, 2 Tbsp. Water to thin
In a food processor, pulverize the lentils into mush. Put them in a large mixing bowl.
Add the beaten eggs, ricotta, parmesan, garlic, fennel seed, parlsey, thyme, salt and pepper and stir to mix well. Stir in the breadcrumbs and let the mix sit for 20 minutes.
For the pesto sauce, put the garlic, nuts, lemon zest and juice and salt in a food processor or blender and run until smooth. Add in the basil leaves and olive oil until you get a smooth, sauce-like consistency. Add water, oil or lemon juice to thin as desired. Stir in the parmesan and set aside. The sauce will keep covered in the fridge for about a week.
Preheat the oven to 400′. Check the lentil mix by rolling a 1” round ball between your palms, it should hold together fairly well. If it seems pretty wet and it falling apart, stir in another Tbsp. or two of breadcrumbs until the ball with stay together.
Line a baking sheet with parchment paper. Roll the mix into balls and line them up on a baking sheet, there will be no spreading. If you like a bit more of a crust, brush them with olive oil.
Bake on the middle rack for 15-20 minutes until the tops are golden brown, gently turning the balls over halfway through baking. Remove to cool slightly.
Serve with your favorite noodles, on a bed of sauteed greens, or simply on their own with a nice drizzle of the pesto sauce.
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Green Tea Pasta - Home Made
by Rhyl Rager
1 Tablespoon Matcha green tea powder
1 pound all-purpose flour
1 teaspoon salt
1 large egg, 5 large egg yolks
1 tablespoon extra-virgin olive oil
Mix well the flour, salt and Matcha in a food processor. With the machine running, add the eggs, egg yolks, and olive oil through the feed tube, about 2 minutes. Make hand size balls of dough and roll out each dough ball into desired shape in a pasta machine according to the manufacturer's instructions. Bring a pot of salted water to the boil and cook the pasta until just al dente, about 2 minutes. Drain in a colander and serve with desired sauce.
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Four Cheese Florentine with Chicken Strips
Rhyl Rager
3 cups ziti uncooked,
4 skinless boneless breasts boiled and cut into strips
1 pkg. (10 oz.) frozen chopped Kale or Collards
4 oz. (1/2 of 8-oz. pkg.) cream cheese cut in cubes
1 cup 2% Milkfat Low Fat Cottage Cheese
2 eggs,
8 oz. Mozzarella Cheese or Pepper Jack
1/4 cup Parmesan Cheese or Asiago
HEAT oven to 375ºF.
Cook pasta as directed on package, omitting salt. Meanwhile, cook greens as directed on package; drain well. Place in large bowl. Add cream cheese cubes; stir until melted. Stir in cottage cheese and eggs until well blended.
Drain pasta. Add to greens mixture with mozzarella; mix lightly incorporate the chicken strips into mix. Spoon into 8- or 9-inch square baking dish; top with Parmesan. BAKE 25 min. or until center is set.
Follow the package directions to ensure that enough water is used for cooking the pasta. Add the pasta to the boiling water and cook until al dente' (tender but still a little firm to the bite), stirring frequently. To prevent pasta from sticking, add it slowly to plenty of boiling water and stir frequently while cooking. Adding oil to the cooking water is not recommended because some sauces may not cling to pasta coated with oil.
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Favorite
by Heather Niven
1 package of perdue shortcuts: Italian Seasoning
1 package of Ronzoni Garden Delight
peppers
onions
zucchini
Parm cheese
extra virgin olive oil
spices: italian seasoning, oregano, garlic, salt, pepper, crushed red pepper, and adobo.
Boil water for pasta....
In a pan cook veggies: Onion peppers zucchini in the olive oil.....add the chicken. Season to your liking with the above mentioned spices......once pasta boils, drain well, and add into pan with chicken/veggies------spice again and mix ingredients together. Add parm cheese.
(I'm sure u can do your own chicken and spice it yourself if desired also!)
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Spaghetti Squash
by Jess Vanderhoff
Ingredients
1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil
Directions
1.Preheat oven to 350 degrees F . Lightly grease a baking sheet.
2.Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
3.Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
4.Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.
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Tacos in Pasta Shells
by Jess Vanderhoff
Ingredients
1 1/4 pounds lean ground beef
1 (3 ounce) package cream cheese
1 teaspoon salt
1 teaspoon chili powder
18 jumbo pasta shells
2 tablespoons butter, melted
1 cup taco sauce
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1 1/2 cups crushed tortilla chips
1 cup sour cream
Directions
1.In a large skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, salt and chili powder; mix and simmer for 5 minutes.
2.Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss cooked shells in butter.
3.Preheat oven to 350 degrees F .
4.Fill shells with beef mixture and arrange in a 9x13 inch baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes.
5.Remove dish from oven and top with Cheddar cheese, Monterey Jack cheese and tortilla chips; return dish to oven to cook for 15 minutes more.
6.Top with sour cream and onions; serve.
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Antipasto Calzone
by Jess Vanderhoff
Ingredients
All-purpose flour, for dusting
1 (13 to 16-ounce) ball pizza dough
Cornmeal, for dusting
2 cups (8 ounces) shredded provolone cheese
2 cups (8 ounces) shredded fontina cheese* see Cook's Note
1 (4-ounce) salami, diced into 1/2-inch pieces
2 jarred roasted red bell peppers, drained and cut into 1-inch pieces (about 1 cup)
1/4 cup coarsely chopped kalamata olives
1/4 cup extra-virgin olive oil, plus more for drizzling
1 egg, beaten
Directions
Serving suggestion: warm marinara sauce
Put an oven rack in the center of the oven. Preheat the oven to 450 degrees F.
On a lightly floured work surface, roll out the dough into a 13-inch diameter circle, about 1/4-inch thick. Transfer the dough to a heavy baking sheet dusted with cornmeal.
In a medium bowl, combine the cheeses, salami, peppers, olives, and 1/4 cup olive oil. Put the cheese mixture on 1 side of the dough leaving a 1-inch border. Using a pastry brush, lightly brush the edges of the dough with the beaten egg. Fold the unfilled side of the dough over the filling and using the tines of a fork, press the edges of the dough together to seal. Drizzle with olive oil. Using a paring knife, cut a 1/2-inch wide slit in the top layer of the dough. Bake until golden brown, about 20 to 25 minutes. Remove from the oven and let cool for 5 minutes. Cut the calzone into slices and serve with warm marinara sauce, if desired.
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American Chop Suey
by Heather Niven
1 lb ground beef
one bell pepper
one onion
1 box of pasta (elbows)
1 jarred sauce or homemade (your choice)
salt
pepper
meat tenderizer
oregano
italian seasoning
basil
In 1 pot boil water for the pasta.
Fry onions, pepper, meat in pan until brown. add above mentioned seasonings.
drain meat well. add sauce. Once pasta is boiled drain it and add to meat sauce.
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Ground Beef Stroganoff
1 lb. lean ground beef
1 med. onion, chopped
1 T. Cornstarch
... 1/4 cup cold water
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. black pepper
2 cans cream of mushroom soup
1 (16 oz.) pkg. dried egg noodles
1 cup sour cream (or plain yogurt)
Brown beef and onion in skillet till meat is done and onion is transparent. Drain grease. Dissolve cornstarch in cold water and pour onto meat. Stir in garlic powder, salt & pepper and soups. Cook for five minutes, stirring constantly. Reduce heat to low and simmer for another 10 minutes. Meanwhile, cook noodles according to pkg. directions. When done, drain . Remove meat mixture from heat and stir in sour cream and mix well. Add to noodles and mix till well blended.
Enjoy.
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Chicken Alfredo with Broccoli
By Mary Babilya (from Cooks.com)
(Make with or without chicken)
Ingredients
- 1/2 (16 ounce) package linguine
- 1 cup fresh or frozen broccoli flowerets
- 2 tablespoons butter
- 1 pound skinless, boneless chicken breast, cut into cubes
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
- 1/2 cup milk
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon ground black pepper
Directions
- Cook linguine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain.
- Heat butter in skillet. Cook chicken until browned, stirring often.
- Add soup, milk, cheese, black pepper and linguine mixture and heat through. Serve with additional Parmesan cheese.
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Creamy Grilled Chicken Piccata
by Heather Poe
ChickenJuice of 1 lemon (3Tbsp)
3 Tbsp olive oil
1 Tbsp minced garlic
1 tsp salt
1/4 tsp black pepper
1/2 tsp basil or oregano
2 boneless, skinless chicken breasts
Pasta
2 cups dried penne pasta
2 Tbsp butter
Juice of 2 lemons (6 Tbsp)
1 Tbsp minced garlic
1/2 cup half and half (or heavy cream)
2 tsp dried basil
2 Tbps capers
1/2 cup grated parmesan cheese
Chicken
Combine first 6 ingredients and mix well. Place chicken in a ziplock bag and pour marinade over chicken. Marinate overnight in the refrigerator. When ready, grill until done. Allow chicken to rest for a few minutes and then slice into strips to serve over pasta.
Pasta
While chicken is grilling. Cook pasta according to directions (10-12 minutes). Reserve 1/2 cup of pasta water and drain. In same sauce pan, melt butter over medium heat. Whisk in garlic and lemon juice. Pour in half and half and whisk until hot. Add some salt and pepper to taste. Add the parmesan cheese, basil and capers, and heat until cheese is melted. Check the consistency of the sauce and add some of the reserved pasta water to loosen the sauce if necessary. Toss in pasta.
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Cheesy Stuffed Shells
By: Jess Vanderhoff
Ingredients
For the Sauce:
Kosher salt
2 tablespoons extra-virgin olive oil
... 1/2 cup grated carrot
1/2 cup grated zucchini
1 small onion, finely chopped
1/2 cup chopped celery
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons tomato paste
1 28-ounce can crushed tomatoes
Freshly ground pepper
For the Shells:
1 12-ounce box jumbo pasta shells
8 ounces silken tofu, mashed
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
1 1/2 cups cottage cheese
1/2 cup grated parmesan cheese
1 1/2 cups shredded mozzarella cheese
1 large egg, lightly beaten
1 clove garlic, minced
Kosher salt and freshly ground pepper
Cooking spray
Directions
Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Make the sauce: Heat the olive oil in a medium saucepan over medium heat. Add the carrot, zucchini, onion and celery and saute until soft but not brown, 5 minutes. Add the garlic and cook for 5 minutes, stirring occasionally. Add the basil, oregano, tomato paste, crushed tomatoes and 2 cups water. Bring to a boil, then reduce the heat and simmer for 15 minutes. Season with salt and pepper.
Meanwhile, prepare the shells: Add the pasta to the boiling water and cook for 8 minutes; drain. Mix the tofu, spinach, cottage cheese, parmesan, 1/2 cup mozzarella, the egg and garlic in a medium bowl and season with salt and pepper.
Mist a 9-by-13-inch baking dish with cooking spray. Spread about 1 cup of the sauce in the dish. Stuff the cheese mixture into the shells and place in the baking dish, open-side up. Pour the remaining sauce over the shells. Cover tightly with foil and bake for 30 minutes. Uncover, sprinkle with the remaining 1 cup mozzarella and bake for 15 minutes. Let cool slightly before serving.
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Ravioli with spinach and mushroom
by Mary Babilya
Ingredients:
1 pound mushrooms
2 packages (10 ounces each) frozen spinach, thawed
3 Tablespoons olive oil
4 cloves garlic, minced
1 pound cheese filled ravioli
3 Tablespoons butter
1½ teaspoons oregano
¼ teaspoon salt
¼ teaspoon pepper
¼ cup grated Parmesan cheese
Directions:
1. Bring a large pot of water to a boil.
2. Thinly slice the mushrooms. Squeeze out excess moisture from spinach.
3. In a large skillet, warm 1 Tablespoon of the oil over medium-high heat until hot.
4. Add the garlic and cook until slightly browned.
5. Add the ravioli to the boiling water and cook until al dente, 8 to 10 minutes, or according to package directions.
6. Add 1 Tablespoon of the oil and the mushrooms to skillet and stir-fry until mushrooms begin to soften (3 to 5 minutes).
7. Add 2 Tablespoons of the butter, the oregano, salt, pepper, and spinach. Cook until spinach is just limp and heated through, (about 3 minutes).
8. Divide the spinach and mushrooms among four plates.
9. Drain the ravioli. Add the remaining 1 Tablespoon each oil and butter to the skillet.
10. Add the drained ravioli and stir-fry until the ravioli are just beginning to brown, 2 to 3 minutes.
11. Serve the ravioli on top of the spinach and mushrooms. Sprinkle with Parmesan.
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