texas spaghetti
Texas Spaghetti
1 1/2 pounds ground beef
2 cans tomato soup
1/2 cup water
1 can cream of mushroom soup
Chopped green bell pepper
Chopped onion
1 teaspoon thyme
1 teaspoon oregano
Salt and pepper to taste
1/2 cup sliced stuffed green olives (optional)
1 (10 ounce) package wide curly noodles, cooked
Grated Parmesan cheese
8 ounces shredded mozzarella cheese
Brown meat and onion and drain any fat off; add green peppers, olives, cooked noodles, tomato soup and water and mushroom soup. Season with salt and pepper, thyme and oregano. Simmer.
Put half of mixture into a 9 x 13-inch casserole and sprinkle half of mozzarella cheese on top. Add remaining mixture. Sprinkle remaining mozzarella and Parmesan cheeses on top. Bake uncovered in 350 degree F oven for 45 minutes or until bubbly.
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ricotta lasagna swirls
Ricotta Lasagna Swirls
8 lasagna noodles
2 pounds fresh spinach
2 tablespoons Parmesan cheese
1/4 teaspoon nutmeg
1/2 pound ricotta cheese
Salt
Pepper
Cook and drain 8 lasagna noodles.
Steam 2 pounds fresh spinach for 7 minutes, then chop. Mix spinach with 2 tablespoons Parmesan cheese, 1/4 teaspoon nutmeg, 1/2 pound ricotta cheese, salt and pepper. Coat each noodle with 2 to 3 tablespoons of mixture along the entire length of the noodle. Roll up. Stand on end in a baking dish.
Sauce
2 cloves garlic, minced
1/2 cup chopped onion
2 cups tomato sauce
1/2 teaspoon basil
1/2 teaspoon oregano
Saut? garlic and onion. Add tomato sauce, basil and oregano. Pour sauce over noodles and bake at 350 degrees F for 20 minutes.
That there should one Man die ignorant who had capacity for Knowledge, this I call a tragedy. — Thomas Carlyle
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antipasto pasta
Antipasto Pasta
12 ounces linguine
3 tablespoons olive oil
4 large (5-inch diameter) portobello mushrooms, stemmed,
dark gills removed, caps sliced 1/4 inch thick
6 ounces 1/8-inch thick slices Genoa salami, cut into thin strips
1 cup sliced vegetables and 6 tablespoons marinade from 16 ounce
jar antipasto salad with olives
2 cups grated Asiago cheese, divided
2 cups chopped fresh basil, divided
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid.
Heat oil in same pot over medium-high heat. Add mushrooms; saut? until tender and brown, about 6 minutes. Add salami; toss 30 seconds. Add pasta, 1/2 cup cooking liquid, sliced vegetables, reserved marinade, and 1 1/2 cups cheese; toss until liquid thickens and coats pasta, about 3 minutes. Mix in 1 1/2 cups basil. Season with pepper. Transfer to bowl. Sprinkle with 1/2 cup basil; serve with 1/2 cup Asiago cheese.
You have to kiss a lot of toads before you find a handsome prince. — American Proverb
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cannelloni
Cannelloni
Special Seasoning
1 1/4 teaspoons granulated garlic
1 1/4 teaspoons salt
1 1/4 teaspoons white pepper
1 1/4 teaspoons dried basil
Mix together.
Filling
2 pounds lean ground beef
3/4 cup yellow onion, chopped
2 eggs, lightly beaten
1/2 cup Parmesan cheese, grated
1 cup plain bread crumbs
1 1/2 tablespoons garlic, finely chopped
3/4 cup flour
16 crepes or 16 manicotti shells,
cooked according to package
directions
2 cups marinara sauce or your favorite
red sauce, or 2 cups white sauce,
homemade or your favorite brand
In a large saut? pan over medium heat, cook ground beef and yellow onions until meat is fully cooked and onions are tender, about 12 to 15 minutes. Add the eggs, Parmesan, bread crumbs, garlic and flour, mixing together well. Stir in Special Seasoning and reduce heat to low.
If using crepes, place 4 to 5 ounces (about 1/2 cup) of filling in the center of each crepe and roll lengthwise; if using manicotti shells, gently stuff filling inside shells with a spoon. Place in a 13 x 9-inch baking pan. Cannelloni may be frozen at this point or stored in a refrigerator until you
e ready to serve it. If frozen, thaw in refrigerator overnight before serving.
When ready to serve, heat at 350 degrees F, covered, for about 20 minutes.
To serve, place two crepes or shells on each plate and top with your favorite red or white sauce.
Makes 8 servings.
Blade You better wake up. The world you live in is nothing but a sugarcoated topping There is another world beneath it. And if you want to survive it you better learn how to PULL THE TRIGGER — Blade
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bolognese meat sauce
Bolognese Meat Sauce
Posted by GourmetGal at recipegoldmine.com
2 tablespoons butter
4 tablespoons olive oil
1 medium onion, finely chopped
2 tablespoons pancetta or unsmoked bacon, finely
chopped (bacon is a lot cheaper!)
1 carrot, finely sliced
1 stalk celery, finely sliced
1 clove garlic, finely chopped
12 ounces lean ground beef
Salt and freshly ground black pepper
2/3 cup red wine
1/2 cup milk
1 (4 ounce) can plum tomatoes, chopped
with their juice
1 bay leaf
1/4 teaspoon fresh thyme leaves
Heat butter and oil in pan and add onion. Cook over moderate heat for 3-4 minutes. Add pancetta or bacon and cook until the onion is translucent. Stir in carrot, celery and garlic and cook 3-4 minutes longer. Add beef and crumbling it into the vegetables with a fork. Stir until meat loses its red color and season with salt and pepper. Pour in the wine, raise heat slightly and cook until the liquid evaporates, 3-4 minutes. Add the milk, and cook until it evaporates. Stir in the tomatoes with their juice, and the herbs. Bring the sauce to a boil. Reduce the heat to low, and simmer, uncovered for 1 1/2 to 2 hours, stirring occasionally. Correct the seasonings before serving.
Good for about 6 servings of pasta.
To ask the hard question is simple. — Wystan Hugh Auden
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