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Reply
| | From:  Genie· (Original Message) | Sent: 11/7/2007 2:08 AM |
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Reply
| | | From: Genie· | Sent: 5/1/2008 6:48 PM |
| Ratatouille with Fettucini
3 tsp. extra virgin olive oil
2 cloves fresh garlic
1 c. chopped onion
1 lg. eggplant, diced 1/4", skin on
3 med. zucchini, diced 1/4"
2 med. yellow squash, diced 1/4"
1 lg. red pepper, diced 1/4"
1 lg. green pepper, diced 1/4"
2 c. 1/4" mushrooms
3 tsp. fresh oregano
3 tsp. fresh basil
5 tomatoes, peeled, seeded & chopped
Salt & pepper to taste
Heat oil in large saute pan, add garlic, onion and
cook until tender. Add all vegetables and stir well.
Let simmer for about 5 minutes. Do not over cook
vegetables. Add fresh spices and salt and pepper to
taste. Ratatooille can be served as a side dish, a
vegetable, or a nice light meatless entree over cooked
fettucini.
Serves 10.
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Reply
| | | From: Genie· | Sent: 5/2/2008 4:25 AM |
Vegetable Lasagna Casserole
Serves 16-20 2 16-ounce packages of lasagna noodles
2 onions, chopped
2 green peppers, chopped
4 cups broccoli, chopped
4 cups cauliflower, chopped
2 16-ounce cartons low-fat cottage cheese
4 cups grated mozzarella cheese
2 16-ounce cans tomato sauce
1 23-ounce can tomato juice
2 Tbs. cooking oil
1 clove garlic, minced
basil, oregano, rosemary or Italian spice mix
Spread 2 tablespoons of oil in the bottom of two 9x13-inch pans.
Layer one package uncooked noodles on bottom of pan, overlapping 1/2 inch. Top noodles with half of the chopped onions, peppers, broccoli and cauliflower.
Cover vegetables with 1 carton of the cottage cheese. Top cottage cheese with half the mozzarella cheese. Pour 1 can of tomato sauce over mozzarella.
Lightly sprinkle with minced garlic and seasonings.
Repeat layers, beginning with noodles.
Pour tomato juice over completed layers, filling the pans no more than 1/2 inch from the top to prevent boiling over.
Bake 50 to 60 minutes at 350 degrees. Cool 10 minutes.
Serve with Parmesan cheese, if desired.
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Reply
| | | From: Genie· | Sent: 5/21/2008 2:04 AM |
Baked Spaghetti
1 Pound Spaghetti
1 Tablespoon Salt
1 Medium Onion, chopped
4 Tablespoons Cooking oil
15 Ounces Tomato sauce
16 Ounces Tomatoes, chopped
Salt, to taste
Pepper, to taste
9 Ounces Cheddar cheese
1/4 Cup Seasoned breadcrumbs
Boil spaghetti for 15 minutes in salted water; drain. Make tomato gravy by frying onion in oil, adding tomatoes and salsa, then salt and pepper. Cook 20 minutes. Cut up cheese; 1/3 package in small pieces and 2/3 package in strips.
Grease large glass baking dish with oleo. Place 1/2 spaghetti in dish. Add small pieces cheese, half the gravy and then sprinkle bread crumbs on top. Add remaining spaghetti, cheese pieces and gravy. Top with cheese strips and breadcrumbs. Bake at 350 degrees for 25 minutes.
Makes 10 servings
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Reply
| | | From: Genie· | Sent: 6/13/2008 3:50 AM |
Mac and Cheese
About 2 pounds of shredded sharp cheddar cheese (preferably Vermont)
About 2 pounds of shredded Colby cheese (or Monterey Jack)
1 qt heavy cream
1 pound of butter
Fresh ground pepper
2 slices finely chopped grilled fresh ham
Spicy mustard (to taste)
Four pounds Pasta
Cook the pasta until it is about half done about 5 to 6 minutes). While it is cooking add the rest of the stuff into a large sauce pan and heat over medium heat until the cheese is melted.
Dump the pasta into a large mixing bowl and mix it all up. Put into an oiled baking dish (or two or three). Cover with a layer of bread crumbs, and melt some additional butter to pour over the bread crumbs. Bake at 375 for 90 minutes, if it starts to burn cover with foil.
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Reply
| | | From: Genie· | Sent: 6/25/2008 3:40 AM |
Mediterranean Lasagna
9 pieces lasagne, uncooked
1 tablespoons vegetable oil
1 large onion, finely diced
2 cloves garlic, minced
1 1 pound eggplant, peeled and finely diced
3 cups part skim ricotta cheese
4 ounces feta cheese, crumbled
1 cup plain, low fat yogurt
1 28 ounce can tomato sauce
1/2 cup grated Parmesan cheese
Cook lasagne according to package directions; drain. Preheat oven to 350F. Warm oil in a large saucepan over low heat. Add onion, garlic and eggplant. Cover and let vegetables cook until very soft, about 10 minutes. Meanwhile, stir together the ricotta, feta and yogurt. When vegetables are done, stir in tomato sauce. Remove from heat and set aside 1 cup of eggplant mixture. In a 9 x 13 x 2 inch baking dish, spread a little of the eggplant mixture over the bottom and cover with 3 pieces of lasagne. Spoon some of the ricotta over the lasagne. Continue to layer with eggplant mixture, lasagne, and ricotta. Place a layer of lasagne on top. Spread the reserved eggplant over lasagne and sprinkle with Parmesan. Bake uncovered for 45 minutes, until cheese is brown. Arrange a layer of 3 more lasagne pieces. Spread with the mushrooms, the remaining ricotta mixture, and 1/4 cup of the mozzarella. Top with the remaining 3 pieces of lasagne, 1 cup of tomato sauce and 1/2 cup of the mozzarella cheese. Sprinkle with Parmesan cheese. Bake until brown and bubbly, about 45 minutes. Serves 10 to 12.
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Reply
| | | From: Genie· | Sent: 6/26/2008 6:19 PM |
Vegetable Lasagna Casserole
Serves 16-20 2 16-ounce packages of lasagna noodles
2 onions, chopped
2 green peppers, chopped
4 cups broccoli, chopped
4 cups cauliflower, chopped
2 16-ounce cartons low-fat cottage cheese
4 cups grated mozzarella cheese
2 16-ounce cans tomato sauce
1 23-ounce can tomato juice
2 Tbs. cooking oil
1 clove garlic, minced
basil, oregano, rosemary or Italian spice mix
Spread 2 tablespoons of oil in the bottom of two 9x13-inch pans.
Layer one package uncooked noodles on bottom of pan, overlapping 1/2 inch. Top noodles with half of the chopped onions, peppers, broccoli and cauliflower.
Cover vegetables with 1 carton of the cottage cheese. Top cottage cheese with half the mozzarella cheese. Pour 1 can of tomato sauce over mozzarella.
Lightly sprinkle with minced garlic and seasonings.
Repeat layers, beginning with noodles.
Pour tomato juice over completed layers, filling the pans no more than 1/2 inch from the top to prevent boiling over.
Bake 50 to 60 minutes at 350 degrees. Cool 10 minutes.
Serve with Parmesan cheese, if desired.
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Reply
| | | From: Genie· | Sent: 7/16/2008 9:44 PM |
Baked Lasagna for a Crowd
MEAT SAUCE:
12 lbs. beef, ground
3 qt. (4 lb) onions, dry chopped
4 tsp. (4 cloves) garlic, dry, minced
4 1/2 tbsp. (3 oz) salt
1 tbsp. pepper, black
5 tbsp. (1 oz) oregano, ground
1 tbsp. thyme, ground
1 tbsp. pepper, cayenne
4 bay leaves, crumbled
1 1/2 gal. (12 lb 12 oz or 2-No. 10 can) whole tomatoes, canned, crushed
3 1/2 qt. (7 lb 8 oz or 4-No. 2 1/2 can) tomato paste, canned
3 qt. water
3 cups (12 oz) cheese, Parmesan, grated
FILLING:
1 qt. (20 eggs) eggs, whole, slightly beaten
3 3/4 qt. (7 lb 8 oz) cottage cheese
3 cups (12 oz) cheese, Parmesan, grated
1 cup (2 oz) parsley, fresh, minced
NOODLES
6 lb. Noodles, lasagna
6 gal water, boiling
1/2 cup salt
6 tbsp. salad oil
8 oz. cheese, Mozzarella, thinly sliced
Cheese, Parmesan, grated
Pan Size: 12 by 20 by 4-inch Insert or 18 by 24-inch Roasting Pan
Temperature: 350° F. Oven
MEAT SAUCE::
Saute beef with onions and garlic; drain excess fat. Add seasonings; continue to cook 5 minutes longer. Add tomatoes, tomato paste, water and Parmesan cheese. Stir to blend well; cover and simmer 1 hour.
FILLING:
Combine eggs, cheese and parsley. Mix well; set aside for use when panning lasagna.
NOODLES: In a pot add 6 gal water; heat to boiling, add salt and 6 tbsp. of salad oil. Stir frequently. Cook about 15 minutes or until tender. Stir occasionally. Do not overcook. Drain and wash in cold water until they no longer stick together.
Follow panning instructions. Bake until top is bubbling, about 1 hour. Let stand 15 minutes before cutting to allow sauce to firm.
PANNING INSTRUCTIONS: 12 by 20 by 4-inch Insert (5 pans)
Layer 1: 1/2 qtmeat sauce
Layer 2: noodles, flat and in rows
Layer 3: 1/2 qt filling
Layer 4: 6 oz sliced Mozzarella cheese
Layer 5: 1 qt meat sauce
Layer 6: noodles, flat and in rows
Layer 7: 1/2 qt filling
Layer 8: 6 oz sliced Mozzarella cheese
Layer 9: noodles, flat and in rows
Layer 10: 1 1/2 qt meat sauce Sprinkle with Parmesan cheese. Bake until top is bubbling, about 1 hour. Let stand 15 minutes before cutting to allow sauce to firm. Cut each pan 5 by 4.
OR PANNING INSTRUCTIONS: 18 by 24 Roasting Pan (2 pans)
Layer 1: 1 qt meat sauce
Layer 2: noodles, flat and in rows
Layer 3: 1 3/4 qt filling
Layer 4: 13 oz sliced Mozzarella cheese
Layer 5: 2 qt meat sauce
Layer 6: Noodles, flat and in rows
Layer 7: 1 1/4 qt filling
Layer 8: 13 oz sliced Mozzarella cheese
Layer 9: Noodles, flat and in rows
Layer 10: 3 qt meat sauce Sprinkle with Parmesan cheese. Bake until top is bubbling, about 1 1/2 hours. Let stand 15 minutes before cutting to allow sauce to firm. Cut each pan 6 by 9.
YIELD: 100 Portions | |
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Reply
| | | From: Genie· | Sent: 7/28/2008 3:06 AM |
| Hearty Lasagna
From Taste of Home
Here's a dish that's perfect to share with your sweetie! The heart on
top is an easy touch which makes the lasagna extra special. Because
you can make it ahead, you won't have to feel rushed when it's time
to enjoy your meal. —Marcy Cella, L'Anse, Michigan
INGREDIENTS
1-1/2 pounds ground beef
1 medium onion, chopped
1 garlic clove, minced
3 tablespoons olive oil
1 can (28 ounces) Italian diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 teaspoon dried oregano
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
2 carrots, halved
2 celery ribs, halved
12 ounces lasagna noodles
1 carton (15 ounces) ricotta cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
SERVINGS 12
CATEGORY
Main Dish
METHOD Baked
PREP 105 min.
COOK 45 min.
TOTAL 150 min.
DIRECTIONS
In a large skillet, cook beef, onion and garlic in oil until meat is
browned and onion is tender; drain. Stir in tomatoes, tomato sauce,
tomato paste, oregano, sugar, salt and pepper. Place carrots and
celery in sauce. Simmer, uncovered, for 1-1/2 hours, stirring
occasionally.
Meanwhile, cook lasagna noodles according to package directions.
Drain; rinse in cold water. Remove and discard carrots and celery.
In a greased 13-in. x 9-in. x 2-in. baking dish, layer one-third
of the noodles, one-third of the meat sauce, one-third of the
ricotta, one-third of the mozzarella and one-third of the Parmesan.
Repeat layers once. Top with remaining noodles and meat sauce.
Cut a heart out of aluminum foil and center on top of sauce.
Dollop and spread remaining ricotta around heart. Sprinkle with
remaining mozzarella and Parmesan. Bake, uncovered, at 350° for 45
minutes. Remove and discard foil heart. Let stand 10-15 minutes
before cutting. Yield: 12 servings.
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Reply
| | | From: Genie· | Sent: 8/7/2008 4:24 AM |
Buffalo Chicken Lasagna
12 pieces lasagna, uncooked
vegetable oil cooking spray
1 pound skinless, boneless chicken breasts, diced
4 cups low sodium spaghetti sauce
1 and 1/2 cups water
2 to 3 tablespoons hot pepper sauce
2 tablespoons vinegar
1 teaspoon garlic salt
15 ounces container part skim ricotta cheese
1/2 cup egg substitute
1 cup crumbled bleu cheese
Spray a large skillet with cooking spray; place over medium high heat until hot. Add chicken; saute 4 minutes. Drain well. Stir in spaghetti sauce, water, hot pepper sauce, vinegar and garlic salt. In a bowl, combine ricotta cheese and egg substitute. Set aside. Spray a 9 x 13 inch baking pan with spray. Spread 1 cup of the sauce over the bottom of the pan. Arrange four pieces of lasagna; 3 lengthwise, 1 widthwise, over the sauce. Cover with 1 1/2 cups of the sauce. Spread half of the ricotta mixture on top. Arrange another four pieces of lasagna over ricotta and top with another 1 1/2 cups of sauce. Spread the remaining ricotta mixture over the top. Arrange final four pieces of lasagna over ricotta mixture; cover with remaining sauce. Preheat oven to 350F. Cover lasagna with foil and bake for 1 hour and 10 minutes. Uncover lasagna, sprinkle bleu cheese over the top, bake an additional 5 minute uncovered. Let stand 15 minutes covered, before serving. Make 10 servings.
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Reply
| | | From: Genie· | Sent: 9/4/2008 6:31 PM |
| Baked Spaghetti
Recipe courtesy Paula Deen.
2 cups canned diced tomatoes, undrained
2 cups tomato sauce
1 cup water
1/2 cup diced onion
1/2 cup diced green bell pepper
2 cloves garlic, chopped
1/4 cup chopped fresh parsley leaves
1-1/2 tsp. Italian seasoning
1-1/2 tsp. House Seasoning, recipe follows
1-1/2 tsp. seasoning salt (i.e., Lawry's or McCormick)
1-1/2 tsp. sugar
2 small bay leaves
1-1/2 lb. ground beef
8 ounces uncooked angel hair pasta
1 cup grated cheddar
1 cup grated Monterey Jack
Preheat the oven to 350 degrees F.
In a stock pot, combine the tomatoes, tomato sauce, water, onions, peppers,
garlic,
parsley, seasoning mixtures, sugar, and bay leaves. Bring to a boil over
high heat, and
then reduce the heat and let simmer, covered, for 1 hour.
Crumble the ground beef in a large skillet. Cook over medium-high heat until
fully cooked, with
no pink color remaining. Drain the fat from the meat, and then add the ground
beef to the stock pot.
Simmer for 20 more minutes.
Cook the pasta according to the package directions. Cover the bottom of a 9"
x 13" baking pan with
sauce.
Add a layer of pasta and then a little less than 1/2 of each cheese; repeat
the layers, ending with
the sauce. Bake in the oven for 30 minutes. Top the casserole with the
remaining cheese, return it to
the oven, and continue to cook until the cheese is melted and bubbly, about
5 more minutes. Cut into
squares before serving.
Serves: 10.
House Seasoning
1 cup salt
1/4 cup ground black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6
months.
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Reply
| | | From: Genie· | Sent: 9/7/2008 8:21 PM |
| Baked Mostaccioli
8 ounces mostaccioli
1/2 cup water
1 1/2 pounds ground beef
1 teaspoon salt
1/2 cup onion, chopped
1 teaspoon sugar
1/4 cup green pepper, chopped
1 teaspoon dried basil, crushed
1 clove garlic, minced
1/8 teaspoon pepper
1 (28 oz) can tomatoes, cut up
1 large bay leaf
1 (8 oz) can tomato sauce
6 ounces mozzarella cheese, sliced
1 (6 oz) can tomato paste
1/2 cup grated parmesan cheese
1 (4 oz) can mushroom stems and pieces
Cook mostaccioli in a large amount of boiling salted water about 14 minutes or just till tender; drain. Set aside. Meanwhile, in large saucepan cook ground beef, onion, green pepper, and garlic till meat is browned and vegetables are tender. Drain off fat. Stir in undrained tomatoes, tomato sauce, tomato paste, undrained mushrooms, water, salt, sugar, basil, pepper, and bay leaf. Bring to boiling; reduce heat. Cover; simmer for 30 minutes, stirring occasionally. Remove bay leaf. Stir in mostaccioli. Layer half of the meat mixture into 8 quart casserole or 13x9x2 inch baking dish. Layer half of the mozzarella cheese on top. Top with remaining meat mixture. Sprinkle with parmesan cheese. Cover with foil. Bake in 350 degree oven about 35 minutes or till heated through. Remove foil. Cut remaining mozzarella cheese into strips; arrange atop casserole. Bake about 5 minutes more. Let stand 5 minutes before serving.
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