Bread crumb topping:
3-4 slices white sandwich bread torn into quarters
1/4 cup grated Parmesan cheese
1/4 tsp. salt
1/8 tsp. black pepper
Pulse bread in food processor until mixture resembles coarse crumbs. Transfer
to small bowl, stir in other ingredients. Set aside.
Pasta and cheese:
4 oz. Italian Fontina cheese, shredded
3 oz. Gorgonzola cheese, crumbled
1/2 c. grated Pecorino Romano cheese
1/4 c. grated Parmesan cheese
1 lb. penne pasta
1 Tbsp. plus 1/4 tsp. salt
2 tsp. butter
1 tsp. flour
1 1/2 cups heavy cream
1/4 tsp. black pepper
Heat oven to 500 degrees. Bring 4 quarts water to a boil. Combine cheeses in
large bowl; set aside. Add pasta and 1 Tbsp. salt to boiling water, stir to
separate pasta. While pasta is cooking, melt butter in small saucepan over
medium-low heat; whisk flour into butter until no lumps remain, about 30
seconds. Gradually whisk in cream, increasing heat to medium, and bring to
boil, stirring occasionally; reduce heat to medium-low and simmer 1 minute to
ensure that flour cooks. Stir in remaining 1/4 tsp. salt and pepper; cover
cream mixture to keep hot and set aside. When pasta is very al dente (when
bitten into, pasta should be opaque and slightly underdone at very center),
drain about 5 seconds, leaving pasta slightly wet. Add pasta to bowl with
cheeses; immediately pour cream mixture over, then cover bowl with foil or
large plate and let stand 3 minutes. Uncover bowl and stir with rubber spatula,
scraping bottom of bowl, until cheeses are melted and mixture is thoroughly
combined. Transfer pasta to 9x13 in. baking dish, then sprinkle evenly with
reserved bread crumbs, pressing down lightly. Bake until topping is golden
brown, about 7 minutes. Serve immediately.
Friday, March 16, 2012
Tuesday, March 6, 2012
February 2012
Kimberly- Baked Four Cheese Pasta Casserole
Cassie-Chili
Lindsey-Italian Stuffed Meatload
Lauri-Barbequed Pork Ribs
Haley-Turkey Burgers
Holly-Baked Ziti
Deanne-Hawaiian Crockpot Chicken
Cassie-Chili
Lindsey-Italian Stuffed Meatload
Lauri-Barbequed Pork Ribs
Haley-Turkey Burgers
Holly-Baked Ziti
Deanne-Hawaiian Crockpot Chicken
Chili
Ingredients
2 pounds lean ground beef
1 (46 fluid ounce) can tomato juice
1 (29 ounce) can tomato sauce
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 1/2 cups chopped onion
1/4 cup chopped green bell pepper
1/8 teaspoon ground cayenne pepper
1/2 teaspoon white sugar
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 teaspoon salt
1 1/2 teaspoons ground cumin
1/4 cup chili powder
Directions
Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.
In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)
Apple Crisp Recipe: http://www.30daygourmet.com/Recipes/1065.aspx
2 pounds lean ground beef
1 (46 fluid ounce) can tomato juice
1 (29 ounce) can tomato sauce
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 1/2 cups chopped onion
1/4 cup chopped green bell pepper
1/8 teaspoon ground cayenne pepper
1/2 teaspoon white sugar
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 teaspoon salt
1 1/2 teaspoons ground cumin
1/4 cup chili powder
Directions
Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.
In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)
Apple Crisp Recipe: http://www.30daygourmet.com/Recipes/1065.aspx
Hawaiian Crockpot Chicken
2-4 frozen chicken breasts
1 bottle of Lawry's Hawaiian marinade
1 can of drained pineapple chunks
1 sliced green pepper (optional)
Put frozen chicken in crock pot, add 1 bottle of Lawry's Hawaiian marinade, 1 can of drained pineapple chunks, 1 sliced green pepper (optional). Cook on high for 3-4 hrs or on low for 5-6 hrs. Remove chicken and shred or cut into pieces. Return chicken to mixture. Serve over rice.
1 bottle of Lawry's Hawaiian marinade
1 can of drained pineapple chunks
1 sliced green pepper (optional)
Put frozen chicken in crock pot, add 1 bottle of Lawry's Hawaiian marinade, 1 can of drained pineapple chunks, 1 sliced green pepper (optional). Cook on high for 3-4 hrs or on low for 5-6 hrs. Remove chicken and shred or cut into pieces. Return chicken to mixture. Serve over rice.
Baked Ziti
1 lb. whole milk or 1% cottage cheese
2 large eggs, lightly beaten
3 oz. grated Parmesan cheese (about 1 1/2 cups), divided
Table salt
1 lb. ziti
1 tbsp. extra-virgin olive oil
20 oz. turkey Italian sausage
1/2 cup yellow onion, finely chopped
5 medium cloves garlic, minced or pressed
1 (28 oz.) can tomato sauce
1 (14.5 oz) can diced tomatoes
1 tsp. dried oregano
1/2 cup plus 2 tbsp. chopped fresh basil leaves, divided
1 tsp. sugar
Ground black pepper
3/4 tsp. cornstarch
1 cup heavy cream (or whole milk)
8 oz. low-moisture mozzarella, cut into 1/4-inch pieces
Directions:
Center a rack in the oven and preheat the oven to 350° F. Whisk cottage cheese, eggs, and 1 cup Parmesan together in a medium bowl; set aside. Bring a large pot of water to boil. Stir in 1 tablespoon salt and the pasta; cook until pasta begins to soften but is not yet cooked through, 5-7 minutes. Drain the pasta and leave in colander.
Meanwhile, heat olive oil in a skillet over medium heat. Crumble in the turkey sausage and cook until nearly browned. Add in the onion and garlic and continue to cook until the onion is softened and the sausage is completely browned. Stir in the tomato sauce, diced tomatoes and oregano; simmer until thickened, about 10 minutes. Off the heat, stir in 1/2 cup basil and the sugar, and season with salt and pepper.
In a small bowl stir together the cornstarch and heavy cream. Transfer the mixture to the now-empty stockpot over medium heat. Bring to a simmer and cook until thickened, 3-4 minutes. Remove the pot from the heat and add the cottage cheese mixture, 1 1/2 cups of the tomato sauce and 3/4 cup mozzarella. Stir to combine. Add the pasta and toss to coat thoroughly with the sauce.
Transfer the pasta to a 9×13″ baking dish and spread the remaining tomato sauce evenly over the top. Sprinkle the remaining mozzarella and Parmesan over the top. Cover the baking dish tightly with foil and bake for 30 minutes.
Remove the foil from the pan and continue to cook until the cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with the remaining 2 tablespoons basil and serve.
2 large eggs, lightly beaten
3 oz. grated Parmesan cheese (about 1 1/2 cups), divided
Table salt
1 lb. ziti
1 tbsp. extra-virgin olive oil
20 oz. turkey Italian sausage
1/2 cup yellow onion, finely chopped
5 medium cloves garlic, minced or pressed
1 (28 oz.) can tomato sauce
1 (14.5 oz) can diced tomatoes
1 tsp. dried oregano
1/2 cup plus 2 tbsp. chopped fresh basil leaves, divided
1 tsp. sugar
Ground black pepper
3/4 tsp. cornstarch
1 cup heavy cream (or whole milk)
8 oz. low-moisture mozzarella, cut into 1/4-inch pieces
Directions:
Center a rack in the oven and preheat the oven to 350° F. Whisk cottage cheese, eggs, and 1 cup Parmesan together in a medium bowl; set aside. Bring a large pot of water to boil. Stir in 1 tablespoon salt and the pasta; cook until pasta begins to soften but is not yet cooked through, 5-7 minutes. Drain the pasta and leave in colander.
Meanwhile, heat olive oil in a skillet over medium heat. Crumble in the turkey sausage and cook until nearly browned. Add in the onion and garlic and continue to cook until the onion is softened and the sausage is completely browned. Stir in the tomato sauce, diced tomatoes and oregano; simmer until thickened, about 10 minutes. Off the heat, stir in 1/2 cup basil and the sugar, and season with salt and pepper.
In a small bowl stir together the cornstarch and heavy cream. Transfer the mixture to the now-empty stockpot over medium heat. Bring to a simmer and cook until thickened, 3-4 minutes. Remove the pot from the heat and add the cottage cheese mixture, 1 1/2 cups of the tomato sauce and 3/4 cup mozzarella. Stir to combine. Add the pasta and toss to coat thoroughly with the sauce.
Transfer the pasta to a 9×13″ baking dish and spread the remaining tomato sauce evenly over the top. Sprinkle the remaining mozzarella and Parmesan over the top. Cover the baking dish tightly with foil and bake for 30 minutes.
Remove the foil from the pan and continue to cook until the cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with the remaining 2 tablespoons basil and serve.
Italian Stuffed Meatloaf
2 lbs ground beef
1 cup bread crumbs
1 t salt
1 t pepper
3 cloves garlic, minced
1/2 cup onion, diced
1/4 cup celery, finely diced
1 t. italian saesoning
1/2 t basil
1/4 cup parmesean or italian cheese blend, shreeded
2 eggs
1/4 t worcestershire sauce
1/4 t hot pepper sauce (I didn't add this)
milk, if needed
Filling:
1 cup ricotta cheese (low fat)
1 cup parmesean cheese or italian cheese blend, shredded
1 T parsley
1 cup mushrooms, sliced (optional)
1-2 T olive oil (optional)
2 T sun-dried tomoatoes, rehydrated* (optional)
Top with your choice of ketchup or favorite tomatoe sauce or spaghetti sauce
*to rehydrate sun dried tooatoes place desired amount of tomatoes ina small bowl filled with a little warm water. let stand until tender, then drain.
Meat Mixture: Mix first nine ingredients after the beef in a bowl. (bread thru cheese) Set aside. In a large mixing bowl mix up the beef, eggs, worcestershire sauce and hot peper sauce. Use latex gloves to decrease the mess. Then add the dry mixture and mash altogether.
For Filling: COmbine all together and set aside. If using mushrooms: in a small pan heat 1 T olive olid over medium heat. Pour slived mushcrooms into pan and saute for 3-4 minutes utnil tender. REmove from heat and cool.
To assemble: Divide meat into 2 equal parts. Press 1/4 of meat mixtures into two loaf pans pressing down with your fingers or using a the back of a spoon create a "ditch" down the middle of the meat mixture. spread 1/2 of the ricotta filling into each ditch leaving about a 1 1/2 inche border of meat all around. If using sund ried tomoatoes and/or muschrooms divide and layer oer the ricotta filling. Press a second 1/4 mieat mixture into each loaf pan pushing down around the outside edges to hep seal in the filling. Feeze if desired or preheat oven to 350. Bake for 30 mintues. Spoon off excess grease if necessary, pour ketchup or tomato sauce on top and return to ofen for another 25-30 minutes. Be careful not ot overbake. Serve with buttered nooddles or pasta, a salad and garblic bread. This recipe can easily be divided into 2 smaller meatloafs as well.
1 cup bread crumbs
1 t salt
1 t pepper
3 cloves garlic, minced
1/2 cup onion, diced
1/4 cup celery, finely diced
1 t. italian saesoning
1/2 t basil
1/4 cup parmesean or italian cheese blend, shreeded
2 eggs
1/4 t worcestershire sauce
1/4 t hot pepper sauce (I didn't add this)
milk, if needed
Filling:
1 cup ricotta cheese (low fat)
1 cup parmesean cheese or italian cheese blend, shredded
1 T parsley
1 cup mushrooms, sliced (optional)
1-2 T olive oil (optional)
2 T sun-dried tomoatoes, rehydrated* (optional)
Top with your choice of ketchup or favorite tomatoe sauce or spaghetti sauce
*to rehydrate sun dried tooatoes place desired amount of tomatoes ina small bowl filled with a little warm water. let stand until tender, then drain.
Meat Mixture: Mix first nine ingredients after the beef in a bowl. (bread thru cheese) Set aside. In a large mixing bowl mix up the beef, eggs, worcestershire sauce and hot peper sauce. Use latex gloves to decrease the mess. Then add the dry mixture and mash altogether.
For Filling: COmbine all together and set aside. If using mushrooms: in a small pan heat 1 T olive olid over medium heat. Pour slived mushcrooms into pan and saute for 3-4 minutes utnil tender. REmove from heat and cool.
To assemble: Divide meat into 2 equal parts. Press 1/4 of meat mixtures into two loaf pans pressing down with your fingers or using a the back of a spoon create a "ditch" down the middle of the meat mixture. spread 1/2 of the ricotta filling into each ditch leaving about a 1 1/2 inche border of meat all around. If using sund ried tomoatoes and/or muschrooms divide and layer oer the ricotta filling. Press a second 1/4 mieat mixture into each loaf pan pushing down around the outside edges to hep seal in the filling. Feeze if desired or preheat oven to 350. Bake for 30 mintues. Spoon off excess grease if necessary, pour ketchup or tomato sauce on top and return to ofen for another 25-30 minutes. Be careful not ot overbake. Serve with buttered nooddles or pasta, a salad and garblic bread. This recipe can easily be divided into 2 smaller meatloafs as well.
Monday, March 5, 2012
Honey BBQ pork ribs
3 pounds country style pork ribs ½ cup honey
½ tsp garlic salt ¼ cup spicy brown mustard
½ tsp pepper 2 Tbsp Worcestershire sauce
1 cup ketchup 1 ½ tsp liquid smoke
½ cup brown sugar
Place pork ribs in large crock pot. Cover and cook on high for 3 hours. DRAIN. Reduce heat to low. In a bowl combine remaining ingredients. Mix well. Pour over ribs in crock pot. Cover and cook on low for 3 hours.
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