Ingredients
4 cups frozen vegetable mix, peas, carrots
1 to 2 tablespoons canola oil
3 tablespoons butter
1 cup chopped onion
1 cup chopped celery
1 1/2 cups low sodium chicken broth
1/2 cup milk
3 tablespoons flour
1 teaspoon curry powder
2 tablespoons dried parsley
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 cups cubed cooked chicken
1 package puff pastry
Directions
Preheat oven to 400 degrees F.
Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.
In a saute pan heat 1 tablespoon of butter and sweat the onion and celery. In another saucepan, heat the broth and milk. Add 2 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the parsley, salt and pepper. Toss the browned vegetables and the chicken. Pour into a shallow baking pan, or a large terra cotta pot base, lined with foil, and top with 6 to 8 circles of puff pastry. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.
~~~~~~~~~~~~
My husband does not like curry so I sub. the curry for 1 teaspoon of thyme and sub parsley for 1 teaspoon of rosemary. My family loves this recipe!
~~~~~~~~~~~~~~~~~~~~~~
[from Sue]
Showing posts with label favorites. Show all posts
Showing posts with label favorites. Show all posts
Monday, June 14, 2010
Wednesday, June 2, 2010
Sausage and Mushroom Polenta "Lasagna" (Master Recipe)
Made this last night...YUM!
Sausage and Mushroom Polenta "Lasagna" (Master Recipe)
•2 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
•2 tablespoons unsalted butter
•1/2 pound bulk sweet Italian sausage (I used chicken sausage)
•1 portobello mushroom , stem removed
•1 small yellow onion , chopped
•4 large cloves garlic , chopped
•2 sprigs fresh rosemary , leaves stripped and finely chopped
•1/2 teaspoon crushed red pepper flakes
•Salt
•finely ground black pepper
•1/2 cup chicken stock or broth
•Zest and juice of 1 lemon
•2 cups ricotta cheese
•1 egg
•1/2 cup grated Parmigiano-Reggiano
•1/2 cup plain breadcrumbs
•1 tube (24 ounces) prepared polenta , plain or flavored, cut into 21 disks about 1/4-inch thick
•1 cup shredded mozzarella
Directions:
Preheat the oven to 450°.
Preheat a large skillet over medium-high heat with the 2 tablespoons of EVOO (twice around the pan) and the butter. Once the butter is melted, add the sausage, breaking it up with the back of a wooden spoon. While the sausage is starting to brown, cut the portobello mushroom in half and then thinly slice and add to the sausage. Chop and add to the pan as you go the onions, garlic and rosemary. Season the sausage and mushrooms with the red pepper flakes, salt, and pepper. Once everything is in the pan, the sausage is lightly browned, and the mushrooms and onions have wilted, add the chicken stock and lemon juice. Continue to cook over high heat until the liquids have evaporated, about 2 to 3 minutes.
While the sausage and mushrooms are cooking down in the liquid, in a bowl, combine the ricotta cheese with the egg, lemon zest, Parmigiano, and the breadcrumbs.
Brush an 8-inch spring form pan or an 8" x 8" baking dish with a little EVOO and place 7 disks of the polenta on the bottom of the dish. If they overlap a little that's fine; it will vary depending on what kind of dish you are using. Divide the sausage and mushroom mixture into 3 even portions. Do the same with ricotta mixture.
Using the back of a spoon, spread one third of the ricotta mixture on top of the polenta. Don't make yourself crazy doing this—just mush it out over the polenta. Top the ricotta with a third of the sausage and mushrooms. Repeat the layers two more times, starting with the polenta and finishing with a sausage and mushroom layer. Sprinkle the top with the mozzarella. Cover the baking dish with aluminum foil, transfer to the oven, and bake for 15 to 18 minutes. To make sure it is cooked through, insert a knife into the center of the dish, wait a few seconds, and then remove it. Touch the knife with your fingertips and if it is hot, the lasagna is done. Remove from the spring form (or cut loose from the baking dish) and serve.
~~~~~~~~~~~~~~~
Raegan, that sounds very yummy! I have never seen prepared polenta in a tube. What part of the grocery is that in?
~~~~~~~~~~~~~~~
I always find it in produce. At Wal-Mart it's where all the stuff like Tofurkey is. :) It's refrigerated.
~~~~~~~~~~~~~~~
[from Raegan]
Sausage and Mushroom Polenta "Lasagna" (Master Recipe)
•2 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
•2 tablespoons unsalted butter
•1/2 pound bulk sweet Italian sausage (I used chicken sausage)
•1 portobello mushroom , stem removed
•1 small yellow onion , chopped
•4 large cloves garlic , chopped
•2 sprigs fresh rosemary , leaves stripped and finely chopped
•1/2 teaspoon crushed red pepper flakes
•Salt
•finely ground black pepper
•1/2 cup chicken stock or broth
•Zest and juice of 1 lemon
•2 cups ricotta cheese
•1 egg
•1/2 cup grated Parmigiano-Reggiano
•1/2 cup plain breadcrumbs
•1 tube (24 ounces) prepared polenta , plain or flavored, cut into 21 disks about 1/4-inch thick
•1 cup shredded mozzarella
Directions:
Preheat the oven to 450°.
Preheat a large skillet over medium-high heat with the 2 tablespoons of EVOO (twice around the pan) and the butter. Once the butter is melted, add the sausage, breaking it up with the back of a wooden spoon. While the sausage is starting to brown, cut the portobello mushroom in half and then thinly slice and add to the sausage. Chop and add to the pan as you go the onions, garlic and rosemary. Season the sausage and mushrooms with the red pepper flakes, salt, and pepper. Once everything is in the pan, the sausage is lightly browned, and the mushrooms and onions have wilted, add the chicken stock and lemon juice. Continue to cook over high heat until the liquids have evaporated, about 2 to 3 minutes.
While the sausage and mushrooms are cooking down in the liquid, in a bowl, combine the ricotta cheese with the egg, lemon zest, Parmigiano, and the breadcrumbs.
Brush an 8-inch spring form pan or an 8" x 8" baking dish with a little EVOO and place 7 disks of the polenta on the bottom of the dish. If they overlap a little that's fine; it will vary depending on what kind of dish you are using. Divide the sausage and mushroom mixture into 3 even portions. Do the same with ricotta mixture.
Using the back of a spoon, spread one third of the ricotta mixture on top of the polenta. Don't make yourself crazy doing this—just mush it out over the polenta. Top the ricotta with a third of the sausage and mushrooms. Repeat the layers two more times, starting with the polenta and finishing with a sausage and mushroom layer. Sprinkle the top with the mozzarella. Cover the baking dish with aluminum foil, transfer to the oven, and bake for 15 to 18 minutes. To make sure it is cooked through, insert a knife into the center of the dish, wait a few seconds, and then remove it. Touch the knife with your fingertips and if it is hot, the lasagna is done. Remove from the spring form (or cut loose from the baking dish) and serve.
~~~~~~~~~~~~~~~
Raegan, that sounds very yummy! I have never seen prepared polenta in a tube. What part of the grocery is that in?
~~~~~~~~~~~~~~~
I always find it in produce. At Wal-Mart it's where all the stuff like Tofurkey is. :) It's refrigerated.
~~~~~~~~~~~~~~~
[from Raegan]
Favorite From Raegan
Finally, I love this: Just made this last week, too and it was AWESOME. I added mozzerella on the top when I baked it.
Ingredients
•5 tablespoons EVOO – Extra Virgin Olive Oil, divided
•6 cloves garlic, finely chopped, divided
•1 large or 2 small to medium onions, finely chopped, divided
•1 small carrot, finely chopped or grated
•Salt and pepper
•1 1/2 teaspoons oregano or marjoram, half a palmful
•1 teaspoon crushed red pepper flakes, 1/3 palmful
•1 teaspoon fennel seeds, crushed by pressing under flat of your knife
•2 tablespoons chopped fresh thyme, 5 to 6 sprigs
•1/4 cup flat-leaf parsley, finely chopped
•1/2 cup dry white or red wine
•2 cups chicken stock
•2 28-ounce cans Italian crushed tomatoes
•1 pound medium or large shell pasta (not extra-large stuffing shells)
•2 boxes frozen chopped spinach, defrosted and wrung dry in clean towel
•Freshly grated nutmeg, about 1/4 teaspoon
•2 cups fresh ricotta cheese
•1/2 cup grated Parmigiano-Reggiano cheese, plus some to pass at table
•2 large egg yolks, lightly beaten
In a large pot, heat 3 tablespoons EVOO, 3 turns of the pan, over medium heat. Add 4 cloves of chopped garlic, 3/4 of finely chopped onion and the carrot. Season with salt, pepper, oregano or marjoram, red pepper flakes, fennel seeds and thyme, and gently sauté 10 minutes, stirring frequently. Add in parsley, stir, then add wine and reduce a minute. Add stock and tomatoes, bring sauce up to a bubble and reduce heat to simmer. Simmer sauce 45 minutes.
After sauce has been simmering for 30 minutes, preheat oven to 375ËšF.
Bring a pot of water to a boil for the pasta. Salt water and cook pasta 5 minutes.
While pasta water comes to a boil, heat remaining 2 tablespoons EVOO in a small skillet over medium heat. Add remaining garlic and onion and sauté to soften, 5 minutes. Add spinach, pulling it apart and separating it as you add it to pan. Stir to combine well and season with salt, pepper and nutmeg. Turn off heat.
Drain undercooked pasta and return it to the hot pot. Add spinach mixture to pot along with ricotta and grated Parm. Stir to combine, adjust salt and pepper then add eggs and stir.
Pour a thin layer of marinara sauce into the bottom of a casserole dish. Fill dish with pasta then top with another thin layer of red sauce. Save remaining sauce to pass at table. Bake 30 minutes until bubbly.
Serve casserole directly from casserole dish, passing extra sauce and cheese at the table.
[from Raegan]
Ingredients
•5 tablespoons EVOO – Extra Virgin Olive Oil, divided
•6 cloves garlic, finely chopped, divided
•1 large or 2 small to medium onions, finely chopped, divided
•1 small carrot, finely chopped or grated
•Salt and pepper
•1 1/2 teaspoons oregano or marjoram, half a palmful
•1 teaspoon crushed red pepper flakes, 1/3 palmful
•1 teaspoon fennel seeds, crushed by pressing under flat of your knife
•2 tablespoons chopped fresh thyme, 5 to 6 sprigs
•1/4 cup flat-leaf parsley, finely chopped
•1/2 cup dry white or red wine
•2 cups chicken stock
•2 28-ounce cans Italian crushed tomatoes
•1 pound medium or large shell pasta (not extra-large stuffing shells)
•2 boxes frozen chopped spinach, defrosted and wrung dry in clean towel
•Freshly grated nutmeg, about 1/4 teaspoon
•2 cups fresh ricotta cheese
•1/2 cup grated Parmigiano-Reggiano cheese, plus some to pass at table
•2 large egg yolks, lightly beaten
In a large pot, heat 3 tablespoons EVOO, 3 turns of the pan, over medium heat. Add 4 cloves of chopped garlic, 3/4 of finely chopped onion and the carrot. Season with salt, pepper, oregano or marjoram, red pepper flakes, fennel seeds and thyme, and gently sauté 10 minutes, stirring frequently. Add in parsley, stir, then add wine and reduce a minute. Add stock and tomatoes, bring sauce up to a bubble and reduce heat to simmer. Simmer sauce 45 minutes.
After sauce has been simmering for 30 minutes, preheat oven to 375ËšF.
Bring a pot of water to a boil for the pasta. Salt water and cook pasta 5 minutes.
While pasta water comes to a boil, heat remaining 2 tablespoons EVOO in a small skillet over medium heat. Add remaining garlic and onion and sauté to soften, 5 minutes. Add spinach, pulling it apart and separating it as you add it to pan. Stir to combine well and season with salt, pepper and nutmeg. Turn off heat.
Drain undercooked pasta and return it to the hot pot. Add spinach mixture to pot along with ricotta and grated Parm. Stir to combine, adjust salt and pepper then add eggs and stir.
Pour a thin layer of marinara sauce into the bottom of a casserole dish. Fill dish with pasta then top with another thin layer of red sauce. Save remaining sauce to pass at table. Bake 30 minutes until bubbly.
Serve casserole directly from casserole dish, passing extra sauce and cheese at the table.
[from Raegan]
Hungarian Style Chili with Cheesy Polenta
Hungarian Style Chili with Cheesy Polenta
Ingredients
•2 tablespoons EVOO – Extra Virgin Olive Oil
•2 pounds coarse ground sirloin
•1 red chili pepper, seeded and finely chopped
•1 red bell pepper, chopped
•1 large onion, chopped
•4 cloves garlic, finely chopped
•Salt and pepper
•1 1/2 tablespoons chili powder, a palmful and a half
•1 1/2 tablespoons smoked sweet paprika
•1 teaspoon dried marjoram or oregano, 1/3 palmful
•1/4 cup tomato paste
•1 quart beef stock
•1 1/2 cups water or chicken stock
•1 1/2 cups milk
•1 cup quick cooking polenta
•2 tablespoons butter
•1 cup shredded Gouda or smoked Gouda
•1 cup sour cream
•Finely chopped fresh dill, parsley and chives for garnish
Preparation
Heat a large pot over medium-high to high heat. Add beef and brown 7-8 minutes. Add hot pepper, bell peppers, onions and garlic and season with salt and pepper. Cook to soften vegetables, 7-8 minutes more. Stir in chili powder, sweet paprika and oregano. Add tomato paste to pot and stir to combine, 1 minute. Add stock to pot and bring chili to a boil. Reduce heat to simmer and cook 15 minutes more.
In a separate pot, bring water or chicken stock and milk to a boil, whisk in polenta and cook 2-3 minutes until thickened. Stir in butter and cheese, season with salt and pepper.
Fill shallow bowls with polenta, make a well in the center. Fill well with ladles of chili and top with sour cream and herbs.
***Oh, I used regular instead of sweet paprika and sharp cheddar instead of Gouda and it was great!
[from Raegan]
Ingredients
•2 tablespoons EVOO – Extra Virgin Olive Oil
•2 pounds coarse ground sirloin
•1 red chili pepper, seeded and finely chopped
•1 red bell pepper, chopped
•1 large onion, chopped
•4 cloves garlic, finely chopped
•Salt and pepper
•1 1/2 tablespoons chili powder, a palmful and a half
•1 1/2 tablespoons smoked sweet paprika
•1 teaspoon dried marjoram or oregano, 1/3 palmful
•1/4 cup tomato paste
•1 quart beef stock
•1 1/2 cups water or chicken stock
•1 1/2 cups milk
•1 cup quick cooking polenta
•2 tablespoons butter
•1 cup shredded Gouda or smoked Gouda
•1 cup sour cream
•Finely chopped fresh dill, parsley and chives for garnish
Preparation
Heat a large pot over medium-high to high heat. Add beef and brown 7-8 minutes. Add hot pepper, bell peppers, onions and garlic and season with salt and pepper. Cook to soften vegetables, 7-8 minutes more. Stir in chili powder, sweet paprika and oregano. Add tomato paste to pot and stir to combine, 1 minute. Add stock to pot and bring chili to a boil. Reduce heat to simmer and cook 15 minutes more.
In a separate pot, bring water or chicken stock and milk to a boil, whisk in polenta and cook 2-3 minutes until thickened. Stir in butter and cheese, season with salt and pepper.
Fill shallow bowls with polenta, make a well in the center. Fill well with ladles of chili and top with sour cream and herbs.
***Oh, I used regular instead of sweet paprika and sharp cheddar instead of Gouda and it was great!
[from Raegan]
Southwest Beef Stew
Southwest Beef Stew *Charis LOVES this one.
1-2 lbs ground beef
1 chopped onion
1 28 oz. can diced tomatoes
16 oz frozen corn
1 15 oz can black beans
1 cup salsa
3/4 tsp salt
3/4 cup water
1 tsp-1 T cumin
1/2-1 T garlic powder
1/2 tsp pepper ( I add more)
1. Cook and drain beef and onions.
2. Add all the other ingredients. Add more water/chicken broth if desired.
3. Bring to a boil. Reduce heat and simmer 15-20 minutes, or until corn is done.
4. Top with sour cream, cheese.
[from Raegan]
1-2 lbs ground beef
1 chopped onion
1 28 oz. can diced tomatoes
16 oz frozen corn
1 15 oz can black beans
1 cup salsa
3/4 tsp salt
3/4 cup water
1 tsp-1 T cumin
1/2-1 T garlic powder
1/2 tsp pepper ( I add more)
1. Cook and drain beef and onions.
2. Add all the other ingredients. Add more water/chicken broth if desired.
3. Bring to a boil. Reduce heat and simmer 15-20 minutes, or until corn is done.
4. Top with sour cream, cheese.
[from Raegan]
Baked Eggplant Parmesan
Baked Eggplant Parmesan-Brian dies of happiness when I make this. :)
Ingredients:
2-3 eggplants
6 T salt
2 T olive oil
1 1/2 c grated mozzarella
1 1/2 c grated Parmesan
Sauce:
2 15 oz. cans of chopped Italian tomatoes
1/2 c finely chopped onion
2 cloves of garlic, peeled and minced
2 T olive oil
salt and pepper
red pepper flakes (optional)
3 T finely chopped basil
Cut the eggplants lengthwise into 3/4 to 1 inch sliced. Place a few sliced in a colander and sprinkle w/ a little salt. Continue to slice the eggplants and place them in the colander w/ salt. Place a plate that just covers the eggplant on top, and then weigh it down w/ a heavy can or canister. Let the eggplant drain in the sink for about 45 minutes. Pat eggplant dry.
While the eggplant is being purge of bitterness, being the sauce by heating the olive oil in a heavy saucepan. Add the onions and cook until soft. Add garlic and cook another minute or two. Next add the tomatoes, salt, pepper, and red pepper flakes. Cook over low heat until the sauce has thickened, about 30 minutes. Add the chopped basil and mix well.
Turn on the broiler in the oven and place the eggplant slices on a lightly greased baking sheet. Lightly brush the tops of the eggplant with olive oil and broil until lightly browned. Turn the eggplant and brown the other side. Continue in this manner until all of the eggplant slices have been browned.
Preheat the oven to 350. In a large baking pan, first spoon a little sauce to just barely cover the bottom of the pan. Place a layer of eggplant slices side by side without touching each other. Spoon a little sauce on each slice and then sprinkle a little of each of the grated cheeses. Layer with eggplant. Spoon on sauce on each slice and sprinkle with remaining cheese. Bake until bubbly and lightly browned, about 40 minutes.
It's worth the effort!!!!
[from Raegan]
Ingredients:
2-3 eggplants
6 T salt
2 T olive oil
1 1/2 c grated mozzarella
1 1/2 c grated Parmesan
Sauce:
2 15 oz. cans of chopped Italian tomatoes
1/2 c finely chopped onion
2 cloves of garlic, peeled and minced
2 T olive oil
salt and pepper
red pepper flakes (optional)
3 T finely chopped basil
Cut the eggplants lengthwise into 3/4 to 1 inch sliced. Place a few sliced in a colander and sprinkle w/ a little salt. Continue to slice the eggplants and place them in the colander w/ salt. Place a plate that just covers the eggplant on top, and then weigh it down w/ a heavy can or canister. Let the eggplant drain in the sink for about 45 minutes. Pat eggplant dry.
While the eggplant is being purge of bitterness, being the sauce by heating the olive oil in a heavy saucepan. Add the onions and cook until soft. Add garlic and cook another minute or two. Next add the tomatoes, salt, pepper, and red pepper flakes. Cook over low heat until the sauce has thickened, about 30 minutes. Add the chopped basil and mix well.
Turn on the broiler in the oven and place the eggplant slices on a lightly greased baking sheet. Lightly brush the tops of the eggplant with olive oil and broil until lightly browned. Turn the eggplant and brown the other side. Continue in this manner until all of the eggplant slices have been browned.
Preheat the oven to 350. In a large baking pan, first spoon a little sauce to just barely cover the bottom of the pan. Place a layer of eggplant slices side by side without touching each other. Spoon a little sauce on each slice and then sprinkle a little of each of the grated cheeses. Layer with eggplant. Spoon on sauce on each slice and sprinkle with remaining cheese. Bake until bubbly and lightly browned, about 40 minutes.
It's worth the effort!!!!
[from Raegan]
Best Chocolate Pie. Ever.
This is the best chocolate pie I have ever had. Ever. It is from the pioneerwoman.com
Ingredients
•4 ounces, weight Unsweetened Baking Chocolate
•1 cup Salted Butter, Softened
•1-½ cup Sugar
•1 teaspoon Vanilla Extract
•4 whole Eggs
•1 package Baked Pie Shell
Preparation Instructions
In small microwave safe bowl melt 4 ounces of unsweetened baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.
In a large bowl with an electric mixer beat 1 cup (2 sticks) of regular (salted) butter and 1 ½ cups of white sugar until fluffy (about 1 to 2 minutes). When melted chocolate is cooled, drizzle it over the butter/sugar mixture. Add 1 teaspoon of vanilla extract. Beat the mixture thoroughly until combined (on a Kitchen Aid mixer, you will be using the whisk attachment).
Turn your mixer to a medium speed and over a period of 15 to 20 minutes add in the four eggs, one at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the baked pie shell, scraping every last speck of it out of the bowl. Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer).
Plop a heap of whipped cream and garnish with a few chocolate curls if you’re feeling sassy.
Click here for photos along with instructions
[from Valerie]
Ingredients
•4 ounces, weight Unsweetened Baking Chocolate
•1 cup Salted Butter, Softened
•1-½ cup Sugar
•1 teaspoon Vanilla Extract
•4 whole Eggs
•1 package Baked Pie Shell
Preparation Instructions
In small microwave safe bowl melt 4 ounces of unsweetened baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.
In a large bowl with an electric mixer beat 1 cup (2 sticks) of regular (salted) butter and 1 ½ cups of white sugar until fluffy (about 1 to 2 minutes). When melted chocolate is cooled, drizzle it over the butter/sugar mixture. Add 1 teaspoon of vanilla extract. Beat the mixture thoroughly until combined (on a Kitchen Aid mixer, you will be using the whisk attachment).
Turn your mixer to a medium speed and over a period of 15 to 20 minutes add in the four eggs, one at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the baked pie shell, scraping every last speck of it out of the bowl. Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer).
Plop a heap of whipped cream and garnish with a few chocolate curls if you’re feeling sassy.
Click here for photos along with instructions
[from Valerie]
Green Pepper Casserole
Last night was green pepper casserole
· 3 green peppers chopped into squares
· ½-1 cup long grain rice (just not instant)
· 1 can diced tomatoes
· 1 can tomato sauce
· ½ large onion diced
· A couple of cloves of garlic minced
· A little water if necessary
· 1- 1.5 lb ground beef
· 1 ½ -2 cups shredded mozz. cheese
Last night I threw in some left over mushrooms too and it was good
Brown beef and drain excess fat. While browning, do your chopping. After browned, mix all ingredients in a 13x9 dish. (spray dish with pam before adding mixture)
*The actual recipe only calls for ½ c rice and ½ c water. I like a little more rice and more “tomato-ey” so I add the can of tomato sauce. You don’t really need the water since you are adding the tomato sauce, but I do just to make sure all rice gets plump.
Bake at 350 covered for 1 hour. Give it a little stir about ½ way so rice on top gets to some liquid. Take off cover for the last 5 min and add cheese to the top. Put it back in till cheese is melty and bubbly.
[from Molly]
· 3 green peppers chopped into squares
· ½-1 cup long grain rice (just not instant)
· 1 can diced tomatoes
· 1 can tomato sauce
· ½ large onion diced
· A couple of cloves of garlic minced
· A little water if necessary
· 1- 1.5 lb ground beef
· 1 ½ -2 cups shredded mozz. cheese
Last night I threw in some left over mushrooms too and it was good
Brown beef and drain excess fat. While browning, do your chopping. After browned, mix all ingredients in a 13x9 dish. (spray dish with pam before adding mixture)
*The actual recipe only calls for ½ c rice and ½ c water. I like a little more rice and more “tomato-ey” so I add the can of tomato sauce. You don’t really need the water since you are adding the tomato sauce, but I do just to make sure all rice gets plump.
Bake at 350 covered for 1 hour. Give it a little stir about ½ way so rice on top gets to some liquid. Take off cover for the last 5 min and add cheese to the top. Put it back in till cheese is melty and bubbly.
[from Molly]
Upside Down Deep-DishPizza
Upside Down Deep-DishPizza
*brown you meat and onion. Add seasonings. Drain off any fat.
*Add jar of sauce and bring to simmer. I add mushrooms at this point.
*Nuke broccoli for a few minutes to thaw and warm.
*Spray a casserole dish with nonstick spray. Spread broccoli across dish. Pour meat and sauce over evenly. Cover with cheese. Spread, pizza dough across dish; covering it from side to side, but not overlapping the dish.
*Bake at 375 for 20 minutes. Brush with egg white if you want the crust shiny and golden. Let stand for 10 minutes before serving.
[from doodiebug30]
- 1 lb ground beef
- 1/2 cup chopped onion
- seasonings (garlic powder, italian seasoning, etc...
- 1 jar spaghettie sauce
- 2 cups mozzarellla cheese
- 1 pkg broccoli, thawed
- 1 refrigerated pizza crust
- **optional: olives, mushrooms...
*brown you meat and onion. Add seasonings. Drain off any fat.
*Add jar of sauce and bring to simmer. I add mushrooms at this point.
*Nuke broccoli for a few minutes to thaw and warm.
*Spray a casserole dish with nonstick spray. Spread broccoli across dish. Pour meat and sauce over evenly. Cover with cheese. Spread, pizza dough across dish; covering it from side to side, but not overlapping the dish.
*Bake at 375 for 20 minutes. Brush with egg white if you want the crust shiny and golden. Let stand for 10 minutes before serving.
[from doodiebug30]
Tavia's White Chicken Chili
Tavia's White Chicken Chili
Ingredients
•1 lb chicken, canned or fresh (shredded, cooked or cubed)
•1 medium onion, chopped (steam in water until translucent)
•1 (16 oz) can chicken broth
•1 (16 oz) can cream of chicken soup
•1 small can chopped green chilies
•1 cup water or more, depending on consistency
•1 can (11 oz) green giant brand mexi-corn
•2 (16 oz) cans of great northern beans
•1 1/2 tsp garlic powder or fresh garlic
•1/2-1 tsp ground cumin
•1 tsp oregano
•1/2 tsp pepper
•1/4 tsp cayenne pepper
•------------------------
•1/2 cup whipping cream or evaporated milk
•1 cup sour cream
•cheese
•tortilla chips
Mix first group of ingredients together and heat through. Just before serving add the whipping cream and sour cream. Top with cheese and tortilla chips.
[from Rachel]
Ingredients
•1 lb chicken, canned or fresh (shredded, cooked or cubed)
•1 medium onion, chopped (steam in water until translucent)
•1 (16 oz) can chicken broth
•1 (16 oz) can cream of chicken soup
•1 small can chopped green chilies
•1 cup water or more, depending on consistency
•1 can (11 oz) green giant brand mexi-corn
•2 (16 oz) cans of great northern beans
•1 1/2 tsp garlic powder or fresh garlic
•1/2-1 tsp ground cumin
•1 tsp oregano
•1/2 tsp pepper
•1/4 tsp cayenne pepper
•------------------------
•1/2 cup whipping cream or evaporated milk
•1 cup sour cream
•cheese
•tortilla chips
Mix first group of ingredients together and heat through. Just before serving add the whipping cream and sour cream. Top with cheese and tortilla chips.
[from Rachel]
Gemelli with Sweet Sausage and Spinach
Gemelli with Sweet Sausage and Spinach
Michelle (MMmom)
Serves: 4
In a large pot of boiling salted water, cook the gemelli until al dente. Drain, reserving 1 cup of the cooking water.
Meanwhile, in a large, deep skillet, heat the olive oil until shimmering. Add the onion and cook over med. high heat, stirring, until softened, about 5 minutes. Add the sausage and crushed red pepper. Cook, breaking up the meat with the back of a spoon, until no trace of pink remains. Add the spinach and tomatoes and cook just until softened.
Add the gemelli and Parmesan cheese to the pan. Add reserved cooking water as needed. Cook over moderate heat, lightly crushing the tomatoes, until heated through. Season with salt and serve. Add additional Parmesan cheese to each serving if desired.
**I added a diced red pepper before the spinach (would've added yellow and orange, but got distracted and had no time to chop the rest up!)
I also served it with penne because it's what I had. DH ate it with spaghetti because he refuses other kinds of paste :)
[from Improvingmama]
Michelle (MMmom)
Serves: 4
- 3/4 pound gemelli, penne, or rotini
- Salt
- 2 tablespoons extra-virgin olive oil
- 1 large onion, cut in half and thinly sliced
- 1 pound sweet Italian sausages, casings removed
- 1/2 teaspoon crushed red pepper
- 2 cups coarsely chopped baby spinach (used 2 c frozen, thawed first)
- 1/2 pint cherry tomatoes, halved (I tossed in a few more)
- 1/2 cup freshly grated Parmesan cheese
In a large pot of boiling salted water, cook the gemelli until al dente. Drain, reserving 1 cup of the cooking water.
Meanwhile, in a large, deep skillet, heat the olive oil until shimmering. Add the onion and cook over med. high heat, stirring, until softened, about 5 minutes. Add the sausage and crushed red pepper. Cook, breaking up the meat with the back of a spoon, until no trace of pink remains. Add the spinach and tomatoes and cook just until softened.
Add the gemelli and Parmesan cheese to the pan. Add reserved cooking water as needed. Cook over moderate heat, lightly crushing the tomatoes, until heated through. Season with salt and serve. Add additional Parmesan cheese to each serving if desired.
**I added a diced red pepper before the spinach (would've added yellow and orange, but got distracted and had no time to chop the rest up!)
I also served it with penne because it's what I had. DH ate it with spaghetti because he refuses other kinds of paste :)
[from Improvingmama]
Ravioli Casserole
Tonight I am making ravioli casserole.
Ingredients:
Instructions: Layer in an 11x7 baking dish. 1/3 sauce, half raviolis, half cheese, all of spinach, 1/3 sauce, half raviolis, half cheese. Cover and bake 20 minutes at 350. Uncover and keep baking until heated through (total cook time 50-60 minutes). Enjoy!
[from Nicole]
Ingredients:
- bag of frozen ravioli (like 25 ounces or so, we use sausage ravioli since DH doesn't like ricotta cheese)
- box of frozen chopped spinach, thawed and drained
- jar of your fave spaghetti sauce (we use classico)
- 2c shredded mozz
Instructions: Layer in an 11x7 baking dish. 1/3 sauce, half raviolis, half cheese, all of spinach, 1/3 sauce, half raviolis, half cheese. Cover and bake 20 minutes at 350. Uncover and keep baking until heated through (total cook time 50-60 minutes). Enjoy!
[from Nicole]
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