1/2 lb. ground beef
1/2 lb. Italian sausage
1 container (15 oz.) refrigerated marinara sauce
1 cup sliced mushrooms
1 can (14 1/2 oz.) diced tomatoes, undrained
1/2 tsp. Italian seasoning
1 pkg. (9 oz.) refrigerated cheese tortellini
1 cup shredded mozzarella or pizza style cheese (4 oz.)
Break beef and sausage into large pieces in 10-inch skillet. Cook over medium heat about 10 minutes, stirring occasionally, or until browned. Spray inside of 4 to 5-quart crock pot with cooking spray. Mix beef mixture, marinara sauce, mushrooms, tomatoes and Italian seasoning in slow cooker. Cover and cook on low heat for 7 to 8 hours. Stir in tortellini; sprinkle with cheese. Cover and cook on low heat about 15 minutes longer or until tortellini is tender. Enjoy!
Tuesday, February 22, 2011
Friday, February 4, 2011
Italian Meatball Hoagie Braids
2 (8oz.) cans refrigerated crescent dinner rolls
16 (1 1/2-inch) frozen fully cooked Italian meatballs, thawed, halved (or you can make your own)
1 cup tomato-basil spaghetti sauce
4 oz. (1 cup) shredded mozzarella cheese
1 egg, slightly beaten
1/4 cup grated Parmesan cheese
Heat oven to 375 degrees. Spray 2 cookie sheets with nonstick cooking spray. Separate dough into 8 rectangles. Place rectangles on sprayed cookie sheets. Firmly press perforations to seal. Place 4 meatball halves lengthwise down center of each rectangle. Top each with 2 Tbls. spaghetti sauce and 2 Tbls. mozzarella cheese. With scissors or sharp knife, make cuts 1 inch apart on each side of filling. Alternately cross strips over filling to give braid-like appearance. Brush dough with beaten egg; sprinkle with Parmesan cheese. Bake at 375 degrees for 15 to 20 minutes or until golden brown. Enjoy!
16 (1 1/2-inch) frozen fully cooked Italian meatballs, thawed, halved (or you can make your own)
1 cup tomato-basil spaghetti sauce
4 oz. (1 cup) shredded mozzarella cheese
1 egg, slightly beaten
1/4 cup grated Parmesan cheese
Heat oven to 375 degrees. Spray 2 cookie sheets with nonstick cooking spray. Separate dough into 8 rectangles. Place rectangles on sprayed cookie sheets. Firmly press perforations to seal. Place 4 meatball halves lengthwise down center of each rectangle. Top each with 2 Tbls. spaghetti sauce and 2 Tbls. mozzarella cheese. With scissors or sharp knife, make cuts 1 inch apart on each side of filling. Alternately cross strips over filling to give braid-like appearance. Brush dough with beaten egg; sprinkle with Parmesan cheese. Bake at 375 degrees for 15 to 20 minutes or until golden brown. Enjoy!
Sunday, January 30, 2011
Spinach Quiche Appetizers
10 eggs
1/2 cup flour
1 tsp. baking powder
1 (10 oz.) pkg. frozen chopped spinach, thawed & drained
1/2 cup butter, melted
2 (4 oz. each) cans green chilies, drained, seeded & chopped
2 cup cottage cheese
2 cup shredded cheddar cheese
2 cup shredded Monterrey Jack cheese
Preheat oven to 400 degrees. In a large bowl, beat the eggs. Stir in the flour and baking powder. Stir in the spinach, melted butter, green chilies, cottage cheese, cheddar cheese and Monterrey Jack cheese. Pour the mixture into a 3-quart rectangular baking dish. Bake for 15 minutes. Reduce the oven temperature to 350 degrees and bake for 25 to 30 minutes more or until the quiche is puffed and the center is set. Remove from the oven and let the quiche stand for 15 to 20 minutes before cutting into small squares. Enjoy!
1/2 cup flour
1 tsp. baking powder
1 (10 oz.) pkg. frozen chopped spinach, thawed & drained
1/2 cup butter, melted
2 (4 oz. each) cans green chilies, drained, seeded & chopped
2 cup cottage cheese
2 cup shredded cheddar cheese
2 cup shredded Monterrey Jack cheese
Preheat oven to 400 degrees. In a large bowl, beat the eggs. Stir in the flour and baking powder. Stir in the spinach, melted butter, green chilies, cottage cheese, cheddar cheese and Monterrey Jack cheese. Pour the mixture into a 3-quart rectangular baking dish. Bake for 15 minutes. Reduce the oven temperature to 350 degrees and bake for 25 to 30 minutes more or until the quiche is puffed and the center is set. Remove from the oven and let the quiche stand for 15 to 20 minutes before cutting into small squares. Enjoy!
Wednesday, January 26, 2011
Potato Lasagna
2 Tbls. olive or vegetable oil
2 garlic cloves, minced
1/2 tsp. salt
1/2 tsp. pepper
7 medium potatoes, sliced 1/4 inch thick
1 lb. Italian sausage
1 large onion
2 pkgs. (10 oz. each) frozen chopped spinach, drained and thawed
1 cup ricotta cheese
1/4 cup Italian-seasoned bread crumbs
Dash cayenne pepper
2 cups shredded mozzarella cheese
1/2 cup chicken broth
2 Tbls. grated Parmesan cheese
In a large bowl, combine oil, garlic, salt and pepper. Add potatoes and toss to coat; spread evenly in an ungreased 15x10 inch baking pan. Cover tightly with foil. Bake at 425 degrees for 35-40 minutes or until tender. Cool at least 15 minutes. Meanwhile, in a large skillet, brown sausage and onion; drain. Combine spinach, ricotta, crumbs, cayenne, salt and pepper; mix well. Arrange a third of the potatoes evenly in a greased 13x9 inch baking dish. Layer with half of the spinach mixture, half of the sausage and half of the mozzarella. Repeat with a third of the potatoes and the remaining spinach mixture, sausage and mozzarella. Pour broth over all. Top with remaining potatoes; sprinkle with Parmesan. Bake, uncovered at 350 degrees for 30-35 minutes. Let stand 5 minutes before serving. Enjoy!
2 garlic cloves, minced
1/2 tsp. salt
1/2 tsp. pepper
7 medium potatoes, sliced 1/4 inch thick
1 lb. Italian sausage
1 large onion
2 pkgs. (10 oz. each) frozen chopped spinach, drained and thawed
1 cup ricotta cheese
1/4 cup Italian-seasoned bread crumbs
Dash cayenne pepper
2 cups shredded mozzarella cheese
1/2 cup chicken broth
2 Tbls. grated Parmesan cheese
In a large bowl, combine oil, garlic, salt and pepper. Add potatoes and toss to coat; spread evenly in an ungreased 15x10 inch baking pan. Cover tightly with foil. Bake at 425 degrees for 35-40 minutes or until tender. Cool at least 15 minutes. Meanwhile, in a large skillet, brown sausage and onion; drain. Combine spinach, ricotta, crumbs, cayenne, salt and pepper; mix well. Arrange a third of the potatoes evenly in a greased 13x9 inch baking dish. Layer with half of the spinach mixture, half of the sausage and half of the mozzarella. Repeat with a third of the potatoes and the remaining spinach mixture, sausage and mozzarella. Pour broth over all. Top with remaining potatoes; sprinkle with Parmesan. Bake, uncovered at 350 degrees for 30-35 minutes. Let stand 5 minutes before serving. Enjoy!
Tuesday, January 25, 2011
Chunky Potato Soup
3 medium red potatoes
2 cups water
1 small onion
3 Tbls. butter
3 Tbls. all-purpose flour
Crushed red pepper flakes
Ground black pepper
3 cups milk
1 cup shredded Cheddar cheese
1 cup cubed cooked ham
Peel potatoes and cut into 1-inch cubes. Bring water to boil in large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Set aside potatoes. Measure 1 cup reserved liquid, adding water, if necessary; set aside. Peel and finely chop onion. Melt butter in saucepan over medium heat. Add onion to saucepan and cook, stirring frequently, until onion is translucent and tender, but not brown. Add flour to saucepan; season with pepper flakes and black pepper to taste. Cook 3 to 4 minutes. Gradually add potatoes, reserved liquid, milk and sugar to onion mixture in saucepan; stir well. Add cheese and ham. Simmer over low heat 30 minutes, stirring frequently. Store leftovers, covered in refrigerator. Enjoy!
2 cups water
1 small onion
3 Tbls. butter
3 Tbls. all-purpose flour
Crushed red pepper flakes
Ground black pepper
3 cups milk
1 cup shredded Cheddar cheese
1 cup cubed cooked ham
Peel potatoes and cut into 1-inch cubes. Bring water to boil in large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Set aside potatoes. Measure 1 cup reserved liquid, adding water, if necessary; set aside. Peel and finely chop onion. Melt butter in saucepan over medium heat. Add onion to saucepan and cook, stirring frequently, until onion is translucent and tender, but not brown. Add flour to saucepan; season with pepper flakes and black pepper to taste. Cook 3 to 4 minutes. Gradually add potatoes, reserved liquid, milk and sugar to onion mixture in saucepan; stir well. Add cheese and ham. Simmer over low heat 30 minutes, stirring frequently. Store leftovers, covered in refrigerator. Enjoy!
Monday, January 17, 2011
Beef Fried Rice
1/2 lb. ground beef
1 cup sliced celery
1 cup fresh bean sprouts
2/3 cup frozen sweet peas
4 green onions, sliced
2 Tbls. soy sauce
2 2/3 cup cooked rice (best if cold, so cook and then refrigerate rice before making this dish)
2 eggs, beaten
Brown ground beef over medium-high heat until thoroughly cooked, stirring frequently. Drain. Stir in celery, sprouts, peas, onions and soy sauce; cook and stir until vegetables are crisp-tender. Add cooked rice; cook and stir 3 to 5 minutes or until thoroughly heated. Drizzle beaten eggs over mixture; cook and stir 1 to 2 minutes or until egg is set. Enjoy!
1 cup sliced celery
1 cup fresh bean sprouts
2/3 cup frozen sweet peas
4 green onions, sliced
2 Tbls. soy sauce
2 2/3 cup cooked rice (best if cold, so cook and then refrigerate rice before making this dish)
2 eggs, beaten
Brown ground beef over medium-high heat until thoroughly cooked, stirring frequently. Drain. Stir in celery, sprouts, peas, onions and soy sauce; cook and stir until vegetables are crisp-tender. Add cooked rice; cook and stir 3 to 5 minutes or until thoroughly heated. Drizzle beaten eggs over mixture; cook and stir 1 to 2 minutes or until egg is set. Enjoy!
Sunday, January 16, 2011
Fried Lemon Catfish
3 lbs. catfish fillets
1 cup cornmeal
1 tsp. Paprika
1/4 tsp. dry mustard
1/2 tsp. onion powder
1/2 tsp. celery salt
1 Tbls. lemon zest
salt and pepper to taste
1/2 cup milk
oil for frying
In a mixing bowl combine cornmeal, paprika, dry mustard, onion powder, celery salt, lemon zest, salt and pepper. Dredge the catfish in the milk and then the cornmeal mixture. In a large frying pan, heat with oil. Place catfish in the pan. Cook fish until browned on both sides. Garnish with thinly cut lemon slices if desired. Enjoy!
1 cup cornmeal
1 tsp. Paprika
1/4 tsp. dry mustard
1/2 tsp. onion powder
1/2 tsp. celery salt
1 Tbls. lemon zest
salt and pepper to taste
1/2 cup milk
oil for frying
In a mixing bowl combine cornmeal, paprika, dry mustard, onion powder, celery salt, lemon zest, salt and pepper. Dredge the catfish in the milk and then the cornmeal mixture. In a large frying pan, heat with oil. Place catfish in the pan. Cook fish until browned on both sides. Garnish with thinly cut lemon slices if desired. Enjoy!
Subscribe to:
Posts (Atom)