|
Post by SAR01 on Aug 2, 2024 21:13:18 GMT -5
Easy Cheesy Spaghetti
Ingredients
2 tablespoons canola oil 1 teaspoon cracked black pepper, plus more, to taste, for serving 1 teaspoon lemon zest 12 ounces spaghetti or linguine 4 cups water, plus more, to taste 5 tablespoons lemon juice, divided kosher salt, to taste 3/4 cup Pecorino Romano cheese, finely grated 1/4 cup parmesan cheese, finely grated
Directions
Step 1 -In a medium, high-sided skillet over medium-low heat, add the canola oil and 1 teaspoon of the black pepper and cook, while stirring gently, until the pepper starts to sizzle, about 2 minutes.
Step 2 -Transfer the skillet from the heat.
Step 3 -Add the lemon zest to the black pepper mixture and stir to combine.
Step 4 -In a separate, large skillet, add the spaghetti and 4 cups of the water. If the water does not completely cover the pasta, add the extra water until it does.
Step 5 -Bring the pasta to a boil.
Step 6 -Add 4 tablespoons of the lemon juice and the salt to the boiling water and cook the pasta, while using tongs to stir and separate the pasta, until it is just tender, about 7-10 minutes.
Step 7 -Reserve 1/2 cup of the pasta cooking water.
Step 8 -Add 1/3 cup of the reserved pasta water to the black pepper mixture and stir to combine.
Step 9 -Using tongs, transfer the cooked pasta to the black pepper mixture in the skillet and toss to combine. Do not drain the pasta water.
Step 10 -Add about 1/6 of the Pecorino Romano cheese and 1/6 of the parmesan cheese to the pasta mixture and stir vigorously to combine.
Step 11 -Repeat adding the remaining Pecorino Romano and the remaining parmesan in increments to the pasta mixture, stirring until both of the cheeses are completely incorporated.
Step 12 -Add 1-2 tablespoons of the remaining reserved pasta water to the pasta mixture and toss until the cheese is melted and creamy.
Step 13 -Drizzle the pasta with the remaining lemon juice.
Step 14 -Season the pasta mixture with the salt, as needed.
Step 15 -Serve topped with the extra black pepper.
|
|
|
Post by SAR01 on Aug 4, 2024 12:51:09 GMT -5
Picnic potato Salad
Ingredients
5 medium potatoes, peeled and cubed 6 large eggs, hard-boiled, chopped 1/2 cup green onions, thinly sliced 1/4 cup sweet pickles, chopped 1 teaspoon mustard 1 teaspoon celery seed 1 cup mayonnaise salt, to taste pepper, to taste
Directions
Step 1 -Place the potatoes in a large saucepan, add enough water to cover them, and bring to a boil.
Step 2 -Reduce the heat and cook the potatoes, uncovered, until they are tender, about 10-15 minutes.
Step 3 -Drain the potatoes and refrigerate them until they are cold, about 1 hour.
Step 4 -Add the eggs, the onions, and the pickles to the chilled potatoes and toss well.
Step 5 -Add the mustard, the celery seed, and the mayonnaise to the potato mixture and stir to combine.
Step 6 -Season the potato salad with the salt and the pepper and mix well to incorporate.
Step 7 -Refrigerate the potato salad until ready to serve.
Step 8 -Serve.
|
|
|
Post by SAR01 on Aug 18, 2024 12:24:47 GMT -5
Picnic slaw
Ingredients
1 (10-ounce) package shredded cabbage 1 cucumber, peeled and chopped 1 green bell pepper, optional, chopped 1 large tomato, chopped 1 bunch green onions, chopped 1/2 cup white sugar 1/2 cup vegetable oil 1/4 cup white vinegar salt, to taste ground black pepper, to taste
Directions
Step 1 -In a large bowl, add the cabbage, the cucumbers, the green bell peppers, the tomatoes, and the green onions.
Step 2 -In a saucepan over medium heat, add the sugar, the vegetable oil, the vinegar, the salt, and the black pepper and stir to combine.
Step 3 -Cook the oil mixture until the sugar dissolves, about 5 minutes.
Step 4 -Transfer the saucepan from the heat and allow the oil mixture to cool.
Step 5 -Pour the oil mixture over the vegetable mixture and stir to coat.
Step 6 -Transfer the bowl with the vegetable mixture to the refrigerator to marinate for at least 2 hours.
Step 7 -Serve.
|
|
|
Post by SAR01 on Aug 23, 2024 14:55:47 GMT -5
Granny Smith's Salad
Ingredients
1 (8-ounce) sweet potato, peeled and cut into 1/2-inch pieces 4 tablespoons extra-virgin olive oil, divided 3/4 teaspoon kosher salt, divided 1/2 teaspoon garlic powder, divided 2 tablespoons orange juice, freshly squeezed 2 teaspoons Dijon mustard 2 teaspoons apple cider vinegar 1 1/4 teaspoons sorghum syrup 5 ounces mixed greens 1 large Honeycrisp apple, cored and thinly sliced 3/4 cup dried cranberries 3 ounces feta cheese, crumbled 1/2 cup pecan halves red onions, optional, to taste, sliced
Directions
Step 1 -Position an oven rack in the center of the oven and place a baking sheet on it.
Step 2 -Preheat the oven to 425 degrees F.
Step 3 -In a medium bowl, add the sweet potatoes and 1 tablespoon of the oil and toss to combine.
Step 4 -Season the sweet potatoes with 1/2 teaspoon of the salt and 1/4 teaspoon of the garlic powder and toss to coat.
Step 5 -Carefully transfer the preheated baking sheet from the oven and add the seasoned sweet potatoes, spreading them out in a single layer.
Step 6 -Bake the sweet potatoes, tossing once halfway through, until they are tender and golden-brown, about 10-15 minutes.
Step 7 -In a large bowl, add the orange juice, the mustard, the vinegar, the sorghum syrup, the remaining salt, and the remaining garlic powder and whisk to combine.
Step 8 -Gradually add the remaining olive oil to the orange juice mixture, while whisking, until the dressing is emulsified and combined.
Step 9 -In a bowl, add the mixed greens, the apples, the cranberries, the feta, the pecans, the red onions, the roasted sweet potatoes, and the dressing and toss to fully coat.
Step 10 -Serve immediately drizzled with any remaining dressing from the bottom of the mixing bowl.
|
|
|
Post by SAR01 on Sept 2, 2024 20:06:05 GMT -5
Sunday Spaghetti
Ingredients
1 pound of ground beef 1 medium onion, chopped 4 cloves garlic, minced 1 small green bell pepper, diced 1 (28-ounce) can of diced tomatoes 1 (16-ounce) can of tomato sauce 1 (6-ounce) can of tomato paste 2 teaspoons dried oregano 2 teaspoons dried basil 1 teaspoon salt 1/2 teaspoon ground black pepper pasta, of your choice, cooked and hot, for serving crusty bread, optional, of your choice, for serving
Directions
Step 1 -Combine the ground beef, onion, garlic, and green pepper in a large saucepan over medium-high heat.
Step 2 -Cook and stir until the meat is brown and crumbly and the vegetables are tender, for about 5-7 minutes.
Step 3 -Drain the grease from the pan.
Step 4 -Stir the diced tomatoes, tomato sauce, and tomato paste into the pan.
Step 5 -Add the oregano, basil, salt, and pepper.
Step 6 -Simmer the sauce, stirring occasionally, for 1 hour.
Step 7 -Serve with the pasta and crusty bread.
|
|
|
Post by SAR01 on Sept 15, 2024 19:08:24 GMT -5
week end pizza casserole
Ingredients
1 pound ground beef 2 (15-ounce) cans crushed tomatoes 1 teaspoon garlic salt 1 tablespoon Italian seasoning 1 (16-ounce) box penne, cooked and warm 3 cups mozzarella 1 (6-ounce) package pepperoni, sliced 1/4 cup parmesan fresh parsley, to taste, for garnish
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Grease a 9x13-inch baking dish.
Step 3 -In a large pan over medium heat, add the beef and cook, while crumbling, until it is no longer pink. Drain the excess grease.
Step 4 -Add the crushed tomatoes and their juices, the garlic salt, and the Italian seasoning to the cooked beef and stir to combine.
Step 5 -Evenly spread 1/2 of the cooked penne into the bottom of the prepared baking dish and evenly top with 1/2 of the beef mixture. Evenly sprinkle the beef mixture with 1/2 of the mozzarella, then evenly layer with 1/2 of the pepperoni slices. Repeat the layers once.
Step 6 -Evenly sprinkle the parmesan over the pizza bake, then cover the baking dish with foil.
Step 7 -Bake the pizza bake, about 30 minutes.
Step 8 -Discard the foil and bake the pizza bake again until it is bubbly and brown, about 15 minutes.
Step 9 -Transfer the baking dish to a wire rack and let the pizza bake cool, about 5 minutes.
Step 10 -Serve the pizza bake garnished with the parsley.
|
|
|
Post by SAR01 on Sept 16, 2024 19:01:30 GMT -5
fall pasta salad
Ingredients
For the salad: 8 ounces rotini pasta 1/2 cup pecans, chopped 1/2 cup dried cranberries 1 small red onion, diced 2 carrots, grated 2 cups broccoli florets, chopped For the vinaigrette dressing: 1/2 cup olive oil 3 tablespoons apple cider vinegar 1 tablespoon Dijon mustard 1 tablespoon maple syrup 2 teaspoons Italian seasoning 1/2 teaspoon salt 1/4 teaspoon pepper
Make Recipe tap here Directions
Step 1 -Cook the pasta to al dente, according to package directions.
Step 2 -Drain and rinse the pasta with cold water until room temperature.
Step 3 -Place the pasta, the pecans, the cranberries, the onion, the carrot, and the broccoli in a large bowl, tossing to combine.
Step 4 -In a separate bowl, add the olive oil, the vinegar, the mustard, the maple syrup, the Italian seasoning, the salt, and the pepper and whisk to combine.
Step 5 -Pour the dressing over the salad and toss to evenly coat everything.
Step 6 -Refrigerate the pasta salad for 1 hour.
Step 7 -Serve.
|
|