Cheese Filling and Pasta:
3 cups part-skim ricotta cheese
4 ounces grated Parmesan cheese (about 2 cups)
8 ounces shredded mozzarella cheese (about 2 cups)
2 large eggs , lightly beaten
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh parsley leaves (or 2 1/2 teaspoons dried parsley)
2 teaspoons chopped fresh basil (or 1 teaspoon dried basil)
16 jumbo shells (prepare as directed, al dente preferred)
Adjust oven rack to middle position and heat oven to 375 degrees.
In a medium bowl, combine ricotta, 1 cup Parmesan chese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.
Remove noodles from water and place in single layer on clean kitchen towels.
Spread bottom of baking dish evenly with 1 1/2 cups spaghetti sauce (your choice). Using soup spoon, stuff shells with cheese mixture. Top evenly with remaining sauce, making certain that pasta is completely covered.
Cover shells with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Sprinkle shells evenly with remaining 1 cup Parmesan. Bake until cheese is browned and bubbly, about 6-7 minutes. Remove from oven and let sit for 15 minutes before serving.
The shells can be prepared right up until the baking step then covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month.
Showing posts with label Other Main Dish. Show all posts
Showing posts with label Other Main Dish. Show all posts
Monday, March 28, 2011
Spaghetti Di Olio
1/2 c olive oil
5 cloves garlic, minced
1/2 T. Basil
1/2 T. Oregano
1 tsp. salt
1 tsp. pepper
2 lbs. Spaghetti
Parmesan cheese
At least six hours before (I like to prepare the day before) measure out oil, garlic, and spices into a Tupperware dish that has a lid. Let soak. The olive oil will take on the flavors of the spices the longer it sits. When ready to start dinner, cook spaghetti according to package directions. In a frying pan pour the oil and ingredients into the pan—but don’t start it yet! When spaghetti is done, rinse. Sauté oil for only about a minute to lightly cook the garlic, you don’t want to overcook it, you just want to soften and release the flavor. Toss the spaghetti in the oil and serve with Parmesan cheese. Another option is to add precooked shrimp to the oil while you are sautéing it; note that you will need to sauté a little longer if you choose to add the shrimp.
5 cloves garlic, minced
1/2 T. Basil
1/2 T. Oregano
1 tsp. salt
1 tsp. pepper
2 lbs. Spaghetti
Parmesan cheese
At least six hours before (I like to prepare the day before) measure out oil, garlic, and spices into a Tupperware dish that has a lid. Let soak. The olive oil will take on the flavors of the spices the longer it sits. When ready to start dinner, cook spaghetti according to package directions. In a frying pan pour the oil and ingredients into the pan—but don’t start it yet! When spaghetti is done, rinse. Sauté oil for only about a minute to lightly cook the garlic, you don’t want to overcook it, you just want to soften and release the flavor. Toss the spaghetti in the oil and serve with Parmesan cheese. Another option is to add precooked shrimp to the oil while you are sautéing it; note that you will need to sauté a little longer if you choose to add the shrimp.
Wednesday, March 23, 2011
Cafe Rio Pork Barbacoa
2 ½ lbs. pork roast
⅓ cup water
1 clove garlic, minced
⅛ teaspoon salt
⅛ teaspoon pepper
1 cup canned salsa verde
1 cup brown sugar
Put pork, water, garlic, salt and pepper in crock pot on high for 4 hours. Drain, shred pork with two forks. Stir together salsa verde and brown sugar, pour over pork and stir in. Serve in burritos, tacos, salad, etc. SERVE WITH CILANTRO-LIME RICE found in the SIDE DISH SECTION.
⅓ cup water
1 clove garlic, minced
⅛ teaspoon salt
⅛ teaspoon pepper
1 cup canned salsa verde
1 cup brown sugar
Put pork, water, garlic, salt and pepper in crock pot on high for 4 hours. Drain, shred pork with two forks. Stir together salsa verde and brown sugar, pour over pork and stir in. Serve in burritos, tacos, salad, etc. SERVE WITH CILANTRO-LIME RICE found in the SIDE DISH SECTION.
Manicotti
12 large manicotti
4 cups shredded mozzarella cheese , divided
2 cups ricotta cheese
6 tablespoons chopped fresh basil or
2 tablespoons dried basil
1 (26ounce)jar prepared spaghetti sauce, divided (I have used Prego or made my own)
1/2 cup grated parmesan cheese or romano cheese
1. Preheat oven to 350 degrees F. Spray 13×9-inch baking dish with nonstick cooking spray.
2. Cook pasta according to package directions(be sure to not over cook, they need to be a little chewey for easier stuffing). Carefully remove each shell and rinse with cool water. Let pasta dry on paper towels.
3. For the filling, in a large ziplock bag (seriously!), put in 3 cups mozzarella with the ricotta and fresh basil. Seal the bag tightly. Smush the bag around with your hands until the ingredients are thoroughly mixed (it’s a nice stress reliever too!).
4. Snip off the bottom corner of the ziplock bag (the point is to have the hole a tad smaller than the manicotti opening, where you can just barely slip it into the shell). Use this method to squeeze the cheese mixture into each manicotti.
See, that wasn’t so bad! ;).
5. Spoon 2 cups spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella.
6. Bake manicotti for 15 minutes. Sprinkle with the Parmesan; bake for 10 minutes longer. Serve immediately.
4 cups shredded mozzarella cheese , divided
2 cups ricotta cheese
6 tablespoons chopped fresh basil or
2 tablespoons dried basil
1 (26ounce)jar prepared spaghetti sauce, divided (I have used Prego or made my own)
1/2 cup grated parmesan cheese or romano cheese
1. Preheat oven to 350 degrees F. Spray 13×9-inch baking dish with nonstick cooking spray.
2. Cook pasta according to package directions(be sure to not over cook, they need to be a little chewey for easier stuffing). Carefully remove each shell and rinse with cool water. Let pasta dry on paper towels.
3. For the filling, in a large ziplock bag (seriously!), put in 3 cups mozzarella with the ricotta and fresh basil. Seal the bag tightly. Smush the bag around with your hands until the ingredients are thoroughly mixed (it’s a nice stress reliever too!).
4. Snip off the bottom corner of the ziplock bag (the point is to have the hole a tad smaller than the manicotti opening, where you can just barely slip it into the shell). Use this method to squeeze the cheese mixture into each manicotti.
See, that wasn’t so bad! ;).
5. Spoon 2 cups spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella.
6. Bake manicotti for 15 minutes. Sprinkle with the Parmesan; bake for 10 minutes longer. Serve immediately.
Tuesday, March 22, 2011
Lasagna Roll-ups
Sauce-
1/4 lb ground beef
2 tablespoons onion (chopped)
2 garlic cloves (minced)
1 (16 oz) can crushed tomatoes
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 dash cayenne pepper (or more to your taste)
Filling-
1 1/4 cups small curd cottage cheese
1/4 cup grated parmesan cheese
1 egg (lightly beaten)
1 tablespoon fresh parsley (minced) (or 1 tsp. Dried)
1/4 teaspoon onion powder
8 lasagna noodles (cooked)
1/2 cup shredded mozzarella cheese
Step 1: In a large skillet cook ground beef, onion and garlic until the beef is no longer pink. Drain any excess fat from the pan. Add tomatoes, oregano, salt and cayenne. Simmer for 10 minutes. Spread half of the meat sauce on the bottom of a greased 8” baking dish.
Step 2: In a bowl combine cottage cheese, parmesan cheese, egg, parsley and onion powder. Spread ¼ cup of the cheese mixture evenly over each lasagna noodle. Roll up and place seam side down in rows in the baking dish. Top with remaining sauce.
Step 3: Bake in the oven at 375 degrees for 25 minutes. About 5 minutes before the dish is finished cooking remove from the oven and top with shredded mozzarella cheese. Return to oven and cook until cheese has melted.
Donna’s tip: Double the recipe and freeze half in a foil disposable pan.
1/4 lb ground beef
2 tablespoons onion (chopped)
2 garlic cloves (minced)
1 (16 oz) can crushed tomatoes
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 dash cayenne pepper (or more to your taste)
Filling-
1 1/4 cups small curd cottage cheese
1/4 cup grated parmesan cheese
1 egg (lightly beaten)
1 tablespoon fresh parsley (minced) (or 1 tsp. Dried)
1/4 teaspoon onion powder
8 lasagna noodles (cooked)
1/2 cup shredded mozzarella cheese
Step 1: In a large skillet cook ground beef, onion and garlic until the beef is no longer pink. Drain any excess fat from the pan. Add tomatoes, oregano, salt and cayenne. Simmer for 10 minutes. Spread half of the meat sauce on the bottom of a greased 8” baking dish.
Step 2: In a bowl combine cottage cheese, parmesan cheese, egg, parsley and onion powder. Spread ¼ cup of the cheese mixture evenly over each lasagna noodle. Roll up and place seam side down in rows in the baking dish. Top with remaining sauce.
Step 3: Bake in the oven at 375 degrees for 25 minutes. About 5 minutes before the dish is finished cooking remove from the oven and top with shredded mozzarella cheese. Return to oven and cook until cheese has melted.
Donna’s tip: Double the recipe and freeze half in a foil disposable pan.
Apricot Lime Pork Chops
4 pork loin chops
salt and pepper
1 tbsp. butter
1/2 cup apricot jam (or any kind of jam you’d like)
1/4 cup lime juice
Rinse pork an pat dry; sprinkle with salt and pepper. Melt butter in a large skillet. Cook pork over medium heat for 8-10 min per side. Stir together jam and lime juice and pour into skillet. Cook for 5 min. or until pork is nicely glazed.
salt and pepper
1 tbsp. butter
1/2 cup apricot jam (or any kind of jam you’d like)
1/4 cup lime juice
Rinse pork an pat dry; sprinkle with salt and pepper. Melt butter in a large skillet. Cook pork over medium heat for 8-10 min per side. Stir together jam and lime juice and pour into skillet. Cook for 5 min. or until pork is nicely glazed.
Indoor BBQ Ribs
Prep time: 5 minutes
Cook time: about 6 1/2 hours
Yield: 6 servings
• Cooking spray
• 2 lbs boneless country-style pork loin ribs
• 1 onion, sliced
• 1 tsp jarred chopped garlic (or chop a garlic yourself)
• 6-oz can pineapple juice
• 2/3 cup barbecue sauce
• 1/3 cup plum jam/or pomegranate or berry jelly
1. Coat a 4- to 6-quart slow cooker with cooking spray. Arrange the ribs, sliced onion, and chopped garlic in the cooker. Pour pineapple juice over ribs.
2. Cover and cook on low for 6 hours or High 3-3 ½ hours.
3. Drain the cooking juices. Remove onions from the slow cooker and discard them. In a small bowl, stir together the barbecue sauce and the plum jam. Pour over the ribs and spread so that the ribs are evenly covered with sauce.
4. Cover and cook on high for another 30 minutes.
Cook time: about 6 1/2 hours
Yield: 6 servings
• Cooking spray
• 2 lbs boneless country-style pork loin ribs
• 1 onion, sliced
• 1 tsp jarred chopped garlic (or chop a garlic yourself)
• 6-oz can pineapple juice
• 2/3 cup barbecue sauce
• 1/3 cup plum jam/or pomegranate or berry jelly
1. Coat a 4- to 6-quart slow cooker with cooking spray. Arrange the ribs, sliced onion, and chopped garlic in the cooker. Pour pineapple juice over ribs.
2. Cover and cook on low for 6 hours or High 3-3 ½ hours.
3. Drain the cooking juices. Remove onions from the slow cooker and discard them. In a small bowl, stir together the barbecue sauce and the plum jam. Pour over the ribs and spread so that the ribs are evenly covered with sauce.
4. Cover and cook on high for another 30 minutes.
Black Bean Burgers
1 cup frozen mixed veggies, thawed
1 small onion, chopped
½ cup chopped sweet red pepper
1 can (15 oz.) black beans, rinsed and drained, divided
1 Tbsp. cornstarch
2 Tbsp. cold water
2 Tbsp. mashed potato flakes
¼ cup quick oats
3 Tbsp. whole wheat flour
2 Tbsp. nonfat dry milk powder
1 egg, lightly beaten
½ tsp. salt
1 tsp. salt
¼ tsp pepper
4 tsp. veggie oil
6 Kaiser Rolls, split
2 cups shredded lettuce
¾ cups salsa
In a large microwave sale bowl, combine the mixed veggies, onion and red pepper. Cover and microwave on high for 2 minutes. (I like to puree them after they are cooked to help nervous vegetable eaters not freak out.) Coarsely mash ¾ cup black beans. In a bowl, combine the cornstarch and water until smooth; stir in the mashed beans, potato flakes, oats, flour, milk powder, eggs, salt and pepper. (I like to add garlic powder to the mix too.) Stir in veggie mixture and remaining black beans. Shape into six thick patties. In a large nonstick skillet, cook patties in oil for 4-5 minutes on each side or until lightly browned. Serve on rolls with lettuce and salsa. (You can also add tomato, avocado, cheese or whatever. Use your imagination. I would recommend a quality thick bun as these burgers are hefty.)
1 small onion, chopped
½ cup chopped sweet red pepper
1 can (15 oz.) black beans, rinsed and drained, divided
1 Tbsp. cornstarch
2 Tbsp. cold water
2 Tbsp. mashed potato flakes
¼ cup quick oats
3 Tbsp. whole wheat flour
2 Tbsp. nonfat dry milk powder
1 egg, lightly beaten
½ tsp. salt
1 tsp. salt
¼ tsp pepper
4 tsp. veggie oil
6 Kaiser Rolls, split
2 cups shredded lettuce
¾ cups salsa
In a large microwave sale bowl, combine the mixed veggies, onion and red pepper. Cover and microwave on high for 2 minutes. (I like to puree them after they are cooked to help nervous vegetable eaters not freak out.) Coarsely mash ¾ cup black beans. In a bowl, combine the cornstarch and water until smooth; stir in the mashed beans, potato flakes, oats, flour, milk powder, eggs, salt and pepper. (I like to add garlic powder to the mix too.) Stir in veggie mixture and remaining black beans. Shape into six thick patties. In a large nonstick skillet, cook patties in oil for 4-5 minutes on each side or until lightly browned. Serve on rolls with lettuce and salsa. (You can also add tomato, avocado, cheese or whatever. Use your imagination. I would recommend a quality thick bun as these burgers are hefty.)
Saturday, March 19, 2011
Stuffed Zuchini Boats
5-6 small zucchinis
½ cup carrots, thinly sliced
½ cup celery
½ cup onion
½ cup mushroom
2 tablespoons olive oil
2 cups cooked rice
2 cans mushroom soup
1 pound ground beef
1 cup cheddar cheese
½ teaspoon salt
¼ teaspoon pepper
In a large saucepan, sautee carrots, celery, onions, and mushrooms in oil. Cut ends off of each side of the zucchini. Cut in half and cut the half length wise. Scoop out seed with a mellon baller.
Blanch in boiling water for 5 minutes. Place in 9x13 pan, sprayed with Pam. Brown hamburger and cook rice. Add veggies and two cans of mushroom soup. Stuff each zucchini.
Sprinkle with cheese. Bake at 350 degrees for 20-30 minutes until heated thoroughly. -Barbie Squires
½ cup carrots, thinly sliced
½ cup celery
½ cup onion
½ cup mushroom
2 tablespoons olive oil
2 cups cooked rice
2 cans mushroom soup
1 pound ground beef
1 cup cheddar cheese
½ teaspoon salt
¼ teaspoon pepper
In a large saucepan, sautee carrots, celery, onions, and mushrooms in oil. Cut ends off of each side of the zucchini. Cut in half and cut the half length wise. Scoop out seed with a mellon baller.
Blanch in boiling water for 5 minutes. Place in 9x13 pan, sprayed with Pam. Brown hamburger and cook rice. Add veggies and two cans of mushroom soup. Stuff each zucchini.
Sprinkle with cheese. Bake at 350 degrees for 20-30 minutes until heated thoroughly. -Barbie Squires
BBQ Pork Sandwiches
1 Tbsp. vegetable oil
3 1/2 pound boneless pork shoulder roast netted or tied
1 can (10 1/2 ounces) Campbell's condensed French onion soup
1 cup ketchup
1/4 cup cider vinegar
3 Tablespoons packed brown sugar
12 round sandwich rolls or hamburger buns
Heat the oil in a 10 inch skillet over medium high heat. Add pork and cook until brown on all sides. Stir ketchup, vinegar and brown sugar together in a 5 quart slow cooker. Add pork roast and turn to coat. Cover and cook on Low for 8-9 hours or on high for 4-5 hours until pork is fork tender.
Remove from cooker and place on cutting board. Let stand 10 minutes. Using two forks, shred pork and return to cooker. Divide the pork and sauce mixture among the rolls.
3 1/2 pound boneless pork shoulder roast netted or tied
1 can (10 1/2 ounces) Campbell's condensed French onion soup
1 cup ketchup
1/4 cup cider vinegar
3 Tablespoons packed brown sugar
12 round sandwich rolls or hamburger buns
Heat the oil in a 10 inch skillet over medium high heat. Add pork and cook until brown on all sides. Stir ketchup, vinegar and brown sugar together in a 5 quart slow cooker. Add pork roast and turn to coat. Cover and cook on Low for 8-9 hours or on high for 4-5 hours until pork is fork tender.
Remove from cooker and place on cutting board. Let stand 10 minutes. Using two forks, shred pork and return to cooker. Divide the pork and sauce mixture among the rolls.
Thursday, March 17, 2011
Vegetable Fiesta Skillet Supper
Prep Time: 25 minutes
1 cup chopped carrots
1/2 cup chopped onion
1 small zucchini, halved lengthwise, cut into 1/4-inch-thick slices (3/4 cup)
1 small yellow summer squash, halved lengthwise, cut into 1/4- inch-thick slices (3/4 cup)
1 (15.5-oz.) can Green Giant or Joan of Arc Kidney Beans, drained, rinsed
1 (11 oz.) can Green Giant Mexicorn whole Kernel Corn, Red and Green Peppers, undrained
1 (8oz.) can tomato sauce
1/2 cup Old El Paso Medium Thick 'n Chunky Picante
1/4 cup water
4 teaspoons Old El Paso Taco Seasoning
Mix (half of 11/4-oz. pkg.)
4 oz. (1 cup) shredded Cheddar Cheese
1. Sprayer large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add carrots and onion; cook and stir 8-10 min. or until vegetables are crisp-tender, adding 2 to 3 tablespoons water if necessary to prevent sticking.
2. Stir in all remaining ingredients except cheese. Bring to a boil. Reduce heat to medium-low; cover and simmer 5 to 7 minutes, stirring once. Remove from heat. Sprinkle with cheese. Cover; let stand until cheese is melted. 6 (1 cup) servings.
Wonderful! Even grand kids love this veggie Dish!
1 cup chopped carrots
1/2 cup chopped onion
1 small zucchini, halved lengthwise, cut into 1/4-inch-thick slices (3/4 cup)
1 small yellow summer squash, halved lengthwise, cut into 1/4- inch-thick slices (3/4 cup)
1 (15.5-oz.) can Green Giant or Joan of Arc Kidney Beans, drained, rinsed
1 (11 oz.) can Green Giant Mexicorn whole Kernel Corn, Red and Green Peppers, undrained
1 (8oz.) can tomato sauce
1/2 cup Old El Paso Medium Thick 'n Chunky Picante
1/4 cup water
4 teaspoons Old El Paso Taco Seasoning
Mix (half of 11/4-oz. pkg.)
4 oz. (1 cup) shredded Cheddar Cheese
1. Sprayer large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add carrots and onion; cook and stir 8-10 min. or until vegetables are crisp-tender, adding 2 to 3 tablespoons water if necessary to prevent sticking.
2. Stir in all remaining ingredients except cheese. Bring to a boil. Reduce heat to medium-low; cover and simmer 5 to 7 minutes, stirring once. Remove from heat. Sprinkle with cheese. Cover; let stand until cheese is melted. 6 (1 cup) servings.
Wonderful! Even grand kids love this veggie Dish!
Southern White Beans and Ham
1 cup White Beans
1 yellow onion - diced
1 red Pepper - chopped
5-6 cloves of garlic
3 smoked pork chops or ham (as much as you like)
1. Partially cook beans
2. Add chopped onions, pepper and garlic
3. Cut shops or ham into small pieces and brown. Add to beans. Put a little water into hot browning pan and add to beans.
4. Simmer all until veggies are cooked and juice thickens
Serve with corn bread
Recipe by: Patricia Pomeroy Durrett (Audrey's sister)
1 yellow onion - diced
1 red Pepper - chopped
5-6 cloves of garlic
3 smoked pork chops or ham (as much as you like)
1. Partially cook beans
2. Add chopped onions, pepper and garlic
3. Cut shops or ham into small pieces and brown. Add to beans. Put a little water into hot browning pan and add to beans.
4. Simmer all until veggies are cooked and juice thickens
Serve with corn bread
Recipe by: Patricia Pomeroy Durrett (Audrey's sister)
Mother's Macaroni and Cheese Dish
1 Macaroni and cheese dinner (I use Kraft or Velveeta Deluxe)
1/2 Cup Milk
1/2 to 1 Cup Sour Cream
1 small can sliced olives
Dried onion flakes to taste
2 or 3 sliced green onions
3 or 4 slices bread, buttered and cubed
1/2 to 1 cup grated cheese
4 wieners, sliced and browned in a pan
Prepare macaroni and cheese dinner as instructed on box. Stir in milk, sour cream, olives, onions, and wieners. Pour into backing dish and cover with grated cheese. Cover cheese with cubed bread. Bake in 400 degree oven for twenty minutes.
Mexican Macaroni and Cheese
Prepare Macaroni and Cheese dinner as instructed. Stir in 1/2 cup chopped green or red Bell pepper, 1/2 cup sour cream, 1 small can sliced olives, 1/2 to 1 cup salsa. Serve Hot.
1/2 Cup Milk
1/2 to 1 Cup Sour Cream
1 small can sliced olives
Dried onion flakes to taste
2 or 3 sliced green onions
3 or 4 slices bread, buttered and cubed
1/2 to 1 cup grated cheese
4 wieners, sliced and browned in a pan
Prepare macaroni and cheese dinner as instructed on box. Stir in milk, sour cream, olives, onions, and wieners. Pour into backing dish and cover with grated cheese. Cover cheese with cubed bread. Bake in 400 degree oven for twenty minutes.
Mexican Macaroni and Cheese
Prepare Macaroni and Cheese dinner as instructed. Stir in 1/2 cup chopped green or red Bell pepper, 1/2 cup sour cream, 1 small can sliced olives, 1/2 to 1 cup salsa. Serve Hot.
Wednesday, March 16, 2011
Fettuccine Carbonara
12 oz. Fettuccine, uncooked
1 cup frozen peas
1/4 cu light cream cheese
1/4 cup light Caesar salad dressing
1 Tbsp. flour
1 cup milk
8 oz. of ham, chopped
Parmesan cheese and parsley for garnish
Cook pasta as directed on package adding the peas to the cooking water
for the last 3 minutes of cooking time. Meanwhile, beat the cream cheese,
salad dressing and flour in a small saucepan with a wire whisk until well
blended. Gradually add milk, stirring constantly until the mixture is
well blended. Add ham; cook on medium low heat for 5 minutes, stirring
constantly. Drain the fettuccine mixtures; return to sauce pan, add the
sauce mixture and toss lightly. Cook an additional 2-3 minutes or until
heated through. Top with parsley and sprinkle with Parmesan cheese.
1 cup frozen peas
1/4 cu light cream cheese
1/4 cup light Caesar salad dressing
1 Tbsp. flour
1 cup milk
8 oz. of ham, chopped
Parmesan cheese and parsley for garnish
Cook pasta as directed on package adding the peas to the cooking water
for the last 3 minutes of cooking time. Meanwhile, beat the cream cheese,
salad dressing and flour in a small saucepan with a wire whisk until well
blended. Gradually add milk, stirring constantly until the mixture is
well blended. Add ham; cook on medium low heat for 5 minutes, stirring
constantly. Drain the fettuccine mixtures; return to sauce pan, add the
sauce mixture and toss lightly. Cook an additional 2-3 minutes or until
heated through. Top with parsley and sprinkle with Parmesan cheese.
Hawaiian Pork Roast
1 8 lb. Pork butt roast
1/4 c. rock salt (I used slightly less)
liquid smoke (a bottle should do 4-5 roasts)
Pour 1/4 bottle liquid smoke all over the roast. Spread the rock salt over the surface. Triple wrap in heavy-duty aluminum foil. Place in baking dish. Put in oven at 10 p.m. Cook at 225 until morning then turn up to 300. At noonish take out and cool slightly then shred. Discard the fatty and boney parts. There will also be quite a bit of fat. Heather says that’s one of the reasons it tastes so good. I got rid of most of the extra liquid fat.
Serve over rice.
We made pork tacos with this and barbeque pork sandwiches. They were great!
1/4 c. rock salt (I used slightly less)
liquid smoke (a bottle should do 4-5 roasts)
Pour 1/4 bottle liquid smoke all over the roast. Spread the rock salt over the surface. Triple wrap in heavy-duty aluminum foil. Place in baking dish. Put in oven at 10 p.m. Cook at 225 until morning then turn up to 300. At noonish take out and cool slightly then shred. Discard the fatty and boney parts. There will also be quite a bit of fat. Heather says that’s one of the reasons it tastes so good. I got rid of most of the extra liquid fat.
Serve over rice.
We made pork tacos with this and barbeque pork sandwiches. They were great!
Monday, March 14, 2011
Beach Street Cajun Shrimp
Here's one way to show your husband you love him...cook him up a plate of Cajun shrimp! :)
1/2 c olive oil
1 clove garlic, whole
2 T Cajun seasoning
2 T lemon juice
2 T minced parsley
1 T brown sugar
1 T soy sauce
16 extra lg shrimp
Combine first 7 ingredients in a 9x13 dish. shell and devein the shrimp, pat dry and toss in marinade to coat. Refrigerate for 1-12 hours. Preheat over to 450 degrees, remove garlic clove. Bake for 7-10 minutes, stirring occasionally. Be sure not to over cook.
You can also grill them on skewers! Delicious with lemon linguini!
1/2 c olive oil
1 clove garlic, whole
2 T Cajun seasoning
2 T lemon juice
2 T minced parsley
1 T brown sugar
1 T soy sauce
16 extra lg shrimp
Combine first 7 ingredients in a 9x13 dish. shell and devein the shrimp, pat dry and toss in marinade to coat. Refrigerate for 1-12 hours. Preheat over to 450 degrees, remove garlic clove. Bake for 7-10 minutes, stirring occasionally. Be sure not to over cook.
You can also grill them on skewers! Delicious with lemon linguini!
Spaghetti with tomato and mozzarella
1 lb spaghetti
8 oz fresh mozzarella, diced
1 T mint, chopped
2 lbs cherry tomatoes
2 T fresh basil, chopped
1/2 c olive oil
1-2 cloves of garlic, minced
pepper
Cook pasta in boiling water until al dente. Drain and toss with tomatoes, mozzarella, basil, mint, garlic and oil. Season with salt and pepper. serve hot.
8 oz fresh mozzarella, diced
1 T mint, chopped
2 lbs cherry tomatoes
2 T fresh basil, chopped
1/2 c olive oil
1-2 cloves of garlic, minced
salt
pepper
Cook pasta in boiling water until al dente. Drain and toss with tomatoes, mozzarella, basil, mint, garlic and oil. Season with salt and pepper. serve hot.
Monday, May 31, 2010
Manicotti
12 large manicotti
4 cups shredded mozzarella cheese , divided
2 cups ricotta cheese
6 tablespoons chopped fresh basil or
2 tablespoons dried basil
1 (26ounce)jar prepared spaghetti sauce, divided (I have used Prego or made my own)
1/2 cup grated parmesan cheese or Romano cheese
1. Preheat oven to 350 degrees F. Spray 13×9-inch baking dish with nonstick cooking spray.
2. Cook pasta according to package directions(be sure to not over cook, they need to be a little chewey for easier stuffing). Carefully remove each shell and rinse with cool water. Let pasta dry on paper towels.
3. For the filling, in a large ziplock bag (seriously!), put in 3 cups mozzarella with the ricotta and fresh basil. Seal the bag tightly. Smush the bag around with your hands until the ingredients are thoroughly mixed (it’s a nice stress reliever too!).
4. Snip off the bottom corner of the ziplock bag (the point is to have the hole a tad smaller than the manicotti opening, where you can just barely slip it into the shell). Use this method to squeeze the cheese mixture into each manicotti.
See, that wasn’t so bad! ;).
5. Spoon 2 cups spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella.
6. Bake manicotti for 15 minutes. Sprinkle with the Parmesan; bake for 10 minutes longer. Serve immediately.
4 cups shredded mozzarella cheese , divided
2 cups ricotta cheese
6 tablespoons chopped fresh basil or
2 tablespoons dried basil
1 (26ounce)jar prepared spaghetti sauce, divided (I have used Prego or made my own)
1/2 cup grated parmesan cheese or Romano cheese
1. Preheat oven to 350 degrees F. Spray 13×9-inch baking dish with nonstick cooking spray.
2. Cook pasta according to package directions(be sure to not over cook, they need to be a little chewey for easier stuffing). Carefully remove each shell and rinse with cool water. Let pasta dry on paper towels.
3. For the filling, in a large ziplock bag (seriously!), put in 3 cups mozzarella with the ricotta and fresh basil. Seal the bag tightly. Smush the bag around with your hands until the ingredients are thoroughly mixed (it’s a nice stress reliever too!).
4. Snip off the bottom corner of the ziplock bag (the point is to have the hole a tad smaller than the manicotti opening, where you can just barely slip it into the shell). Use this method to squeeze the cheese mixture into each manicotti.
See, that wasn’t so bad! ;).
5. Spoon 2 cups spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella.
6. Bake manicotti for 15 minutes. Sprinkle with the Parmesan; bake for 10 minutes longer. Serve immediately.
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