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Post by SAR01 on Apr 10, 2024 15:33:23 GMT -5
Amish Buttered Noodles
Ingredients
1/4 cup butter, cubed 2 (14.5-ounce) cans chicken broth 1 chicken bouillon cube 12 ounces extra-wide egg noodles, uncooked coarsely ground pepper, optional
Directions
Step 1 -In a large heavy saucepan, melt the butter over medium heat and sauté, stirring constantly, until it is golden-brown, about 5-7 minutes.
Step 2 -Whisk the broth and the bouillon cube into the butter and bring it to a boil.
Step 3 -Stir the noodles into the broth mixture and return it to a boil.
Step 4 -Cover the saucepan and transfer it from the heat.
Step 5 -Let the mixture stand until the noodles are tender, about 15-20 minutes.
Step 6 -Sprinkle the noodles with the pepper and serve.
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Post by SAR01 on Apr 10, 2024 16:53:37 GMT -5
Old faithful casserole
Ingredients
For the meat sauce: 1 pound lean ground beef 1 large white onion, diced 2 cloves garlic, minced 1 (28-ounce) can whole tomatoes, drained 15 ounces pasta sauce or tomato sauce 1 teaspoon sugar 1 teaspoon Italian seasoning 1 tablespoon fresh parsley, chopped salt, to taste pepper, to taste For the casserole: 12 ounces medium pasta, such as rotini or penne 1 cup sour cream 1 cup cottage cheese or ricotta cheese 1 egg 1/2 teaspoon dried basil leaves parsley, chopped, to taste, for garnish 1/4 cup parmesan cheese, grated 1 cup mozzarella cheese, shredded, plus more to taste
Directions
Step 1 -Preheat the oven to 375 degrees F.
Step 2 -Cook the beef, the onion, and the garlic together in a large deep skillet until no pink remains, about 5-7 minutes.
Step 3 -Drain the fat.
Step 4 -Break up the canned whole tomatoes with a spoon or with your clean hands.
Step 5 -Add the broken-up tomatoes, the pasta sauce, the sugar, and the Italian seasoning to the beef mixture.
Step 6 -Simmer until thickened, about 15 minutes.
Step 7 -Stir in 1/2 of the parsley and taste for seasoning, adding the salt and the pepper as needed.
Step 8 -Bring a large pot of salted water to a boil.
Step 9 -Cook the pasta in the boiling water until al dente, according to the package directions.
Step 10 -Drain the pasta but do not rinse it.
Step 11 -Mix the sour cream, the cottage cheese, the egg, the basil, the remaining parsley, and the parmesan in a small bowl.
Step 12 -Add a thin layer of the meat sauce to the bottom of a 9x13-inch pan.
Step 13 -Layer in 1/2 of the pasta and then all of the sour cream mixture.
Step 14 -Layer in the remaining pasta and the remaining meat sauce.
Step 15 -Top the casserole with the mozzarella cheese.
Step 16 -Cover the casserole and bake for 15 minutes.
Step 17 -Uncover the casserole and bake until golden and bubbly, about 10-15 minutes.
Step 18 -Rest the casserole for 5 minutes.
Step 19 -Serve.
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Post by SAR01 on Apr 11, 2024 19:50:34 GMT -5
Italy in a pan
Ingredients
2 cups ziti kosher salt, to taste 1 pound ground round 1/2 small onion, chopped 1/4 cup panko breadcrumbs 2 cloves garlic, chopped 1 large egg freshly ground black pepper, to taste 1 tablespoon canola oil 1/4 cup dry red wine 1 (24-ounce) jar marinara 4 cups flat-leaf spinach, stems discarded and leaves torn 3 tablespoons fresh flat-leaf parsley, chopped, plus more, to taste, for garnish 3 tablespoons fresh basil, chopped, plus more, to taste, for garnish 8 ounces fresh small mozzarella balls/bocconcini
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Lightly grease a 2-quart baking dish.
Step 3 -Cook the ziti in a large pot of salted, boiling water until al dente, according to the package directions.
Step 4 -Gently combine the ground round, the onions, the breadcrumbs, the garlic, the egg, the salt, and the pepper in a bowl.
Step 5 -Shape the meat mixture into 16 meatballs.
Step 6 -Heat the oil in a large skillet over medium heat.
Step 7 -Add the meatballs to the hot oil and cook, turning occasionally, until they are brown on all sides, about 6-8 minutes.
Step 8 -Stir the wine into the meatball mixture, gently scraping up the brown bits from the bottom of the skillet.
Step 9 -Stir the marinara, the spinach, 3 tablespoons of the parsley, and 3 tablespoons of the basil into the meatball mixture and bring to a simmer.
Step 10 -Transfer the skillet from the heat and fold in the pasta.
Step 11 -Transfer the pasta mixture to the prepared baking dish.
Step 12 -Top the pasta mixture with the mozzarella.
Step 13 -Bake until the cheese has melted and the edges are bubbly, about 25-30 minutes.
Step 14 -Let the casserole stand for 10 minutes.
Step 15 -Garnish with the extra parsley and the extra basil and serve.
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Post by SAR01 on Apr 11, 2024 19:52:11 GMT -5
Italian countryside pasta
Ingredients
For the pasta salad: 1 pound tri-color corkscrew pasta 1 (12-ounce jar) marinated quartered artichoke hearts, drained 8 ounces smoked mozzarella, cubed 1 (8-ounce) link spicy pepperoni, cubed 1 cup cherry tomatoes, halved 2 tablespoons jarred chopped pepperoncini 1 large handful fresh basil leaves, torn For the dressing: 1 clove garlic, finely chopped 2 tablespoons red wine vinegar 1/4 cup extra-virgin olive oil kosher salt, to taste ground black pepper, to taste
Directions
Step 1 -In a large pot of salted, boiling water, cook the pasta to al dente, according to the package directions.
Step 2 -Drain the pasta well and allow it to cool.
Step 3 -Add the artichoke hearts, the mozzarella, the pepperoni, the tomatoes, the pepperoncini, and the basil to a large bowl.
Step 4 -Stir the cooled pasta into the pasta mixture.
Step 5 -In a small bowl, whisk the garlic, the red wine vinegar, the olive oil, the salt, and the pepper together.
Step 6 -Pour the dressing over the pasta and toss to coat.
Step 7 -Serve.
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Post by SAR01 on Apr 12, 2024 22:07:36 GMT -5
4 ingredient Lasagna
Ingredients
2 1/2 cups marinara sauce 1 (24-ounce) package frozen cheese ravioli 1 (8-ounce) package frozen spinach, optional, thawed and squeezed-dry 2 cups mozzarella cheese, shredded 1/4 cup parmesan cheese, grated
Directions
Step 1 -Preheat the oven to 400 degrees F.
Step 2 -Spray a 9x13-inch baking dish with cooking spray.
Step 3 -Pour a thin layer, about 1/2 cup, of the marinara sauce to cover the bottom of the prepared baking dish.
Step 4 -Arrange 1/2 of the frozen ravioli in a single layer over the sauce.
Step 5 -Layer the spinach on the ravioli, if using.
Step 6 -Add 1/2 of the marinara and 1/2 of the mozzarella in even layers in the baking dish.
Step 7 -Repeat the layers of the ravioli, the sauce, and the mozzarella once, starting with the ravioli.
Step 8 -Sprinkle the parmesan cheese on top.
Step 9 -Cover the baking dish with aluminum foil and bake for 20 minutes.
Step 10 -Remove the foil and bake, uncovered, until bubbly and hot in the center, about 20-25 minutes.
Step 11 -Let stand for 10 minutes.
Step 12 -Serve.
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Post by SAR01 on Apr 16, 2024 20:20:31 GMT -5
Pasta Pomadoro
Ingredients
2 tablespoons olive oil 1/2 cup onion, finely chopped 2 teaspoons garlic, minced 1/4 teaspoon crushed red pepper flakes, optional 1 (28-ounce) can San Marzano whole tomatoes, puréed in a blender or a food processor salt, to taste pepper, to taste 3 sprigs fresh basil, plus more, to taste, for garnish 12 ounces spaghetti or another long pasta 3 tablespoons butter 1/2 cup parmesan cheese, divided
recipe image Directions
Step 1 -Heat the olive oil in a large pan over medium heat.
Step 2 -Add the onions and cook until softened, about 4-5 minutes.
Step 3 -Add the garlic and cook until fragrant, about 1 minute.
Step 4 -Stir in the red pepper flakes and the puréed tomatoes.
Step 5 -Season with the salt and the pepper.
Step 6 -Bring the mixture to a simmer and cook until the sauce has just started to thicken, about 20 minutes.
Step 7 -Stir in the 3 basil sprigs.
Step 8 -Transfer the sauce from the heat.
Step 9 -Cook the spaghetti to al dente, according to the package directions.
Step 10 -Drain the pasta, reserving 1/4 cup of the cooking water.
Step 11 -Remove and discard the 3 basil sprigs.
Step 12 -Over medium heat, add the spaghetti to the tomato sauce, tossing well to coat.
Step 13 -Add the reserved pasta water, a little at a time, until the pasta sauce reaches your desired consistency.
Step 14 -Stir in the butter and 1/4 cup of the parmesan cheese, tossing until both the butter and the cheese are melted and incorporated.
Step 15 -Transfer the pasta from the heat.
Step 16 -Top with the remaining parmesan cheese and the extra basil.
Step 17 -Serve immediately.
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Post by SAR01 on Apr 18, 2024 14:59:02 GMT -5
Mississippi Sin Pasta Salad
Ingredients
12 ounces short pasta, such as rigatoni or penne 3 tablespoons butter 1 clove garlic, minced 1/4 teaspoon ground black pepper 1/4 teaspoon red pepper flakes 1/4 teaspoon salt 6 ounces cream cheese, cut into small cubes 2 cups whole milk 2 cups ham, diced 2 cups cheddar cheese, shredded, divided 2 green onions, green parts only, thinly sliced, for garnish
recipe image Directions
Step 1 -In a large pot of salted, boiling water, cook the penne pasta to al dente, according to the package directions.
Step 2 -Drain the water from the pasta and return the pasta to the pot.
Step 3 -In a large skillet or Dutch oven over low heat, melt the butter.
Step 4 -Add the garlic to the melted butter and cook, while stirring constantly, until fragrant, about 1 minute.
Step 5 -Add the black pepper, the red pepper flakes, and the salt to the garlic and stir to combine.
Step 6 -Add the cream cheese cubes and the milk to the garlic mixture and cook, while stirring constantly, until the cream cheese is melted.
Step 7 -Add the ham and 1 1/2 cups of the cheddar cheese to the cream cheese mixture and cook, while stirring constantly, until the cheddar cheese is melted.
Step 8 -Add the pasta to the cheese mixture and stir to combine.
Step 9 -Let the pasta mixture heat through, about 2-3 minutes.
Step 10 -Evenly add the remaining cheddar cheese to the top of the pasta mixture.
Step 11 -Cover the skillet or Dutch oven and transfer it to a wire rack.
Step 12 -Let the skillet sit, covered, until the cheddar on top melts, about 5 minutes.
Step 13 -Serve garnished with the green onions.
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Post by SAR01 on Apr 18, 2024 15:00:01 GMT -5
Chicken Piccata Pasta
Ingredients
2 tablespoons extra-virgin olive oil, divided 1 1/3 pounds chicken breast tenders, cut into 1-inch pieces salt, to taste pepper, to taste 1 1/2 tablespoons butter, divided 4 cloves garlic, chopped 2 shallots, chopped 2 tablespoons all-purpose flour 1/2 cup white wine 1 lemon, juiced 1 cup chicken broth or chicken stock 3 tablespoons capers, drained 1/2 cup flat-leaf parsley, chopped 1 pound penne rigate pasta, cooked and warm, for serving chives, optional, to taste, chopped, for garnish
Directions
Step 1 -Heat 1 tablespoon of the olive oil in a deep nonstick skillet over medium-high heat.
Step 2 -Season the chicken with the salt and the pepper.
Step 3 -Add the chicken to the hot oil and sauté until the tenders reach an internal temperature of 165 degrees F, about 5-6 minutes.
Step 4 -Transfer the chicken from the pan and reduce the heat to medium.
Step 5 -Add the remaining olive oil, 1 tablespoon of the butter, the garlic, and the shallots to the pan and sauté until the mixture is golden, about 3 minutes.
Step 6 -Add the flour to the garlic mixture and cook until golden, about 2 minutes.
Step 7 -Whisk the wine into the garlic mixture and cook until it reduces, about 1 minute.
Step 8 -Whisk the lemon juice and the broth into the sauce mixture.
Step 9 -Add the capers and the parsley to the sauce mixture.
Step 10 -When the liquid starts to bubble, add the remaining butter and the chicken to the sauce and cook until the meat is heated through, about 1-2 minutes.
Step 11 -Toss the pasta with the chicken and the sauce.
Step 12 -Taste the sauce and season with the salt and the pepper as desired.
Step 13 -Top the chicken piccata with the chives and serve.
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Post by SAR01 on Apr 19, 2024 14:57:13 GMT -5
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Post by SAR01 on Apr 19, 2024 14:58:21 GMT -5
Church Supper
Ingredients
1 pound ground beef 1 large onion, chopped 1 medium green pepper, chopped 1 (14.5 ounce) can diced tomatoes 1 cup water 2 tablespoons chili powder 1 (10-ounce) package frozen peas, thawed 1 (4-ounce) can mushroom stems and pieces, drained salt, to taste pepper, to taste 12 ounces spaghetti, cooked 2 cups cheddar cheese, shredded
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Grease a 9x13-inch baking dish
Step 3 -Cook the beef, the onions, and green peppers over medium heat in a large pan or skillet until the beef is brown, about 6-8 minutes.
Step 4 -Add the tomatoes and their juices, the water, and the chili powder into the meat mixture.
Step 5 -Cover and simmer for 30 minutes.
Step 6 -Add the peas, the mushrooms, the salt, and the pepper.
Step 7 -Stir in the cooked spaghetti.
Step 8 -Layer about half of the mixture into the prepared baking dish.
Step 9 -Sprinkle 1 cup of the cheddar cheese over the mixture in the baking dish.
Step 10 -Repeat the layers, ending with the cheese.
Step 11 -Bake, uncovered, for 20 minutes.
Step 12 -Serve!
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Post by SAR01 on Apr 22, 2024 21:15:18 GMT -5
The Best Salad Ever
Ingredients
For the salad: 2 cups romaine and spring mix 3 ounces rotisserie chicken, shredded 1/2 small tomato, chopped 1/3 ripe avocado 1/4 large beet, chopped red onion, thinly sliced, as desired 1-1 1/2 ounces goat cheese 2 tablespoons pecans, chopped 4-6 olives, sliced salt, to taste pepper, to taste oregano, fresh or dry, to taste fresh basil, torn or sliced into small pieces For the dressing: 2-3 tablespoons olive oil 2-3 tablespoons balsamic vinegar 1 teaspoon Dijon mustard 1/2 tablespoon sugar-free maple syrup, optional salt, to taste pepper, to taste For serving: 1 tablespoon balsamic vinegar, optional 2 teaspoons white vinegar, optional
Directions
Step 1 -Add the romaine and spring mix, the rotisserie chicken, the tomato, the avocado, the beet, the red onion, the goat cheese, the chopped pecans, the sliced olives, the salt, the pepper, the oregano, and the basil to a large bowl.
Step 2 -Add the olive oil, 2-3 tablespoons of the balsamic vinegar, the Dijon mustard, the maple syrup, the salt, and the pepper to a small jar or bottle and shake them up until combined.
Step 3 -Pour the dressing over the salad and toss to coat.
Step 4 -Top the salad with the remaining balsamic vinegar and the white vinegar.
Step 5 -Serve immediately.
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Post by SAR01 on Apr 23, 2024 15:00:10 GMT -5
Johnny Marzetti Casserole Ingredients
1 1/2 pounds ground beef 1 (6 ounce) can tomato paste 1 (1.31 ounce) package sloppy joe seasoning mix 1 1/4 cups water 1 (15.25 ounce) can corn, drained 4 cups elbow macaroni, cooked to just shy of al dente (2-3 minutes less than recommended according to package directions) 1 (4 ounce) can mushrooms, optional, drained and sliced 1 (8 ounce) package cheddar cheese, shredded and divided
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Lightly grease a 9x13-inch baking pan.
Step 3 -In a skillet over medium-high heat, brown the ground beef, about 5-7 minutes.
Step 4 -Drain the fat from the skillet.
Step 5 -Stir in the tomato paste, seasoning mix, and water, heating and stirring until fully combined.
Step 6 -Spoon the mixture into the prepared baking pan.
Step 7 -Mix in the corn, macaroni, mushrooms, and 1 cup of the cheese.
Step 8 -Bake for 45 minutes, uncovered.
Step 9 -Sprinkle the casserole with the remaining cheese.
Step 10 -Bake until the cheese is fully melted, about 10 minutes.
Step 11 -Serve.
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Post by SAR01 on Apr 23, 2024 20:48:06 GMT -5
Layered Overnight Salad
Ingredients
8 cups leaf lettuce, torn into bite-size pieces 1 small red onion, thinly sliced 10 ounces frozen peas 1 (3-ounce) can sliced water chestnuts, drained 1 cup cheddar cheese, shredded 1 (14-ounce) can quartered artichoke hearts, drained and roughly chopped 1 (2.25-ounce) can sliced black olives, drained 1 pound bacon, cooked and crumbled, divided 3/4 cup mayonnaise 3/4 cup sour cream
Directions
Step 1 -In a large glass dish, layer the lettuce, the onions, the peas, the water chestnuts, 3/4 of the cheese, the artichoke hearts, the black olives, and the 3/4 of the bacon.
Step 2 -In a small bowl, mix the mayonnaise and the sour cream together and spread it over the top of the bacon.
Step 3 -Sprinkle the salad with the remaining cheese and the remaining bacon.
Step 4 -Cover the dish with plastic wrap and refrigerate overnight.
Step 5 -Serve.
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Post by SAR01 on Apr 23, 2024 21:11:32 GMT -5
Italian Casserole
Ingredients
2 pounds ground beef 1 large onion, chopped 2 cloves garlic, minced 1 (24-ounce) jar spaghetti sauce 1 (14.5-ounce) can diced tomatoes 1 (4-ounce) can mushroom stems and pieces, drained 1 teaspoon Italian seasoning 3 cups medium pasta shells 3 plum tomatoes, sliced 3/4 cup provolone cheese, shredded 3/4 cup part-skim mozzarella cheese, shredded
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -In a large skillet, cook the beef and the onions over medium heat until the meat is no longer pink, about 6-8 minutes.
Step 3 -Add the garlic and cook until fragrant, about 1 minute.
Step 4 -Drain the fat from the skillet.
Step 5 -Stir in the spaghetti sauce, the diced tomatoes and their juices, the mushrooms, and the Italian seasoning.
Step 6 -Bring the beef mixture to a boil.
Step 7 -Reduce the heat to low and simmer, uncovered, for 20 minutes.
Step 8 -Cook the pasta shells to al dente, according to the package directions.
Step 9 -Drain the pasta.
Step 10 -Add the pasta shells to the beef mixture.
Step 11 -Gently stir in the plum tomatoes.
Step 12 -Transfer the beef mixture to an ungreased 9x13-inch baking dish.
Step 13 -Top the beef mixture evenly with the provolone and the mozzarella.
Step 14 -Bake until bubbly and heated through, about 25-30 minutes.
Step 15 -Serve warm.
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Post by SAR01 on Apr 27, 2024 12:32:02 GMT -5
Georgia Coast Salad
Ingredients
4 cups frozen peas, thawed 1/2 cup sharp cheddar cheese, shredded 1/2 cup ranch salad dressing 1/3 cup red onion, chopped 1/4 teaspoon salt 1/4 teaspoon black pepper 4 bacon strips, cooked and crumbled
Directions
Step 1 -In a large bowl with an airtight lid, add the frozen peas, the sharp cheddar cheese, the ranch salad dressing, the red onion, the salt, and the black pepper. Toss to coat.
Step 2 -Cover the bowl tightly and refrigerate for at least 30 minutes and up to overnight.
Step 3 -Add the bacon to the salad before serving and stir to combine.
Step 4 -Plate and serve.
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