1 loaf Italian bread
2 garlic cloves minced finely
4 tsp. butter
4 thick slices of fresh mozzarella cheese
16 slices of Pepperoni
Cut bread into 4 square sections that are about the size of a slice of bread. Save the trimmings for something else (bread crumbs...) Stir together garlic cloves and butter until well combined. Slice the sections in half through the soft center of the bread. Through the middle. To form to slices of bread. Spread 1 tsp. of garlic butter between the 2 halves of each section. On bottom half of each sandwich place 4 slices of pepperoni, and 1 slice of cheese. Place top on sandwich. Spread a fine layer of regular butter on each side of sandwich and grill like you would a regular grilled cheese sandwich until bread is golden brown and cheese is melted. You can also add a Tbsp. of spaghetti sauce to each sandwich if desired.
Showing posts with label Italian. Show all posts
Showing posts with label Italian. Show all posts
3/2/10
Simple Sausage Lasagna
1 pound sweet italian sausage or bulk pork sausage
1 jar (26 oz.) spaghetti sauce
1/2 cup water
2 eggs, beaten
3 cups 4% cottage cheese
1/3 cup grated Parmesan cheese
1-2 Tbsp. dried parsley flakes (I use fresh...)
9 uncooked lasagna noodles (don't need to precook!)
3 cups shredded part-skim mozzarella cheese
1. In a large skillet, cook sausage (remove casings if any) over medium heat until no longer pink; drain. Stir in the spaghetti sauce and water. Simmer, uncovered, for 10 minutes. Meanwhile, in a large bowl, combine the eggs, cottage cheese, parmesan and parsley.
2. Spread 1/2 cup meat suace into a greased 9x13" baking dish. Layer with three noodles and a third of the cheese mixture, meat sauce and the mozzarella cheese. Repeat layers twice.
3. Cover and bake at 375* for 45 minutes. Uncover; bake 10 minutes longer or until the noodles are tender. Let stand for 15 minutes before serving.
1 jar (26 oz.) spaghetti sauce
1/2 cup water
2 eggs, beaten
3 cups 4% cottage cheese
1/3 cup grated Parmesan cheese
1-2 Tbsp. dried parsley flakes (I use fresh...)
9 uncooked lasagna noodles (don't need to precook!)
3 cups shredded part-skim mozzarella cheese
1. In a large skillet, cook sausage (remove casings if any) over medium heat until no longer pink; drain. Stir in the spaghetti sauce and water. Simmer, uncovered, for 10 minutes. Meanwhile, in a large bowl, combine the eggs, cottage cheese, parmesan and parsley.
2. Spread 1/2 cup meat suace into a greased 9x13" baking dish. Layer with three noodles and a third of the cheese mixture, meat sauce and the mozzarella cheese. Repeat layers twice.
3. Cover and bake at 375* for 45 minutes. Uncover; bake 10 minutes longer or until the noodles are tender. Let stand for 15 minutes before serving.
Spaghetti Squash with Sausage and Greens
1 Spaghetti Squash (about 3 1/2 lbs.), halved lengthwise
1/3 cup grated parmesan cheese
salt and black pepper
1 1/2 tsp. olive oil
12 oz. sweet italian sausage
1 bunch spinach, coarsely chopped
1/2 tsp. crushed red pepper
1. Place a squash half, cut side down, in a large microwaveable dish. Add 1/2 cup of water and microwave until tender... 10-15 mins. Repeat with the remaining squash half. Discard the seeds. Using a fork, comb the squash into strands into a bowl. Toss with parmesan and season with salt and pepper.
2. In a large skillet, heat the olive oil over med-high heat. Add the sausage and cook until no longer pink, about 6 mins. Add the spinach and crushed red pepper and cook until wilted, about 2 minutes. Season with salt and pepper. Serve on top of the squash.
1/3 cup grated parmesan cheese
salt and black pepper
1 1/2 tsp. olive oil
12 oz. sweet italian sausage
1 bunch spinach, coarsely chopped
1/2 tsp. crushed red pepper
1. Place a squash half, cut side down, in a large microwaveable dish. Add 1/2 cup of water and microwave until tender... 10-15 mins. Repeat with the remaining squash half. Discard the seeds. Using a fork, comb the squash into strands into a bowl. Toss with parmesan and season with salt and pepper.
2. In a large skillet, heat the olive oil over med-high heat. Add the sausage and cook until no longer pink, about 6 mins. Add the spinach and crushed red pepper and cook until wilted, about 2 minutes. Season with salt and pepper. Serve on top of the squash.
2/4/09
Marinara Sauce
I usually at least double this recipe. It is quick, easy, and really flavorful! It works well with spaghetti or any favorite pasta.
Marinara Sauce
Yields: 8 servings
INGREDIENTS:
2 (14.5 ounce) cans diced tomatoes
1 (6 ounce) can tomato paste
4 tablespoons chopped fresh parsley
1 clove garlic, minced
1 teaspoon dried oregano
1 Tbs. fresh oregano
1 Tbs. fresh basil
1 Tbs. brown sugar
1 teaspoon salt
1/4 teaspoon ground black pepper
3 Tablespoons olive oil
1/3 cup finely diced onion
1/2 cup chicken stock or white wine
DIRECTIONS:
1. In a food processor, place the tomatoes, tomato paste, chopped parsley, oregano, basil, salt, and pepper. Blend until mostly smooth or desired consistency.
2. In a large skillet over medium heat, sauté the onion and garlic in olive oil for 2 minutes or until onion is translucent. Add the blended tomato sauce and white wine or chicken stock.
3. Simmer for at least 30 minutes, stirring occasionally. Adjust seasonings to taste.
Marinara Sauce
Yields: 8 servings
INGREDIENTS:
2 (14.5 ounce) cans diced tomatoes
1 (6 ounce) can tomato paste
4 tablespoons chopped fresh parsley
1 clove garlic, minced
1 teaspoon dried oregano
1 Tbs. fresh oregano
1 Tbs. fresh basil
1 Tbs. brown sugar
1 teaspoon salt
1/4 teaspoon ground black pepper
3 Tablespoons olive oil
1/3 cup finely diced onion
1/2 cup chicken stock or white wine
DIRECTIONS:
1. In a food processor, place the tomatoes, tomato paste, chopped parsley, oregano, basil, salt, and pepper. Blend until mostly smooth or desired consistency.
2. In a large skillet over medium heat, sauté the onion and garlic in olive oil for 2 minutes or until onion is translucent. Add the blended tomato sauce and white wine or chicken stock.
3. Simmer for at least 30 minutes, stirring occasionally. Adjust seasonings to taste.
1/29/09
Mom's Ravioli
I have not tried this yet. Homemade ravioli intimidates me, but this looks pretty straightforward. I've had it in my "to try" file for awhile. If you make it before I do, let me know how it goes.
Dough:
4 eggs
2 1/2 cups water
8 cups flour
Filling:
2 (10 oz.) bags spinach
2 lb. hamburger
2 cloves garlic
Fresh parsley
salt
1/2 cup Parmesan cheese
2 egg yolks
1/2 c. bread crumbs
Dough: Start with eggs in a bowl. Scramble them and pour in the water. Mix in flour. Mix well with hands and knead on floured board or table, until dough no longer sticks.
Filling: Break spinach; clean and cut into small pieces and boil. (I think you might be able to just add baby spinach right to the hamburger mixture and wilt it down without boiling it...not sure.)
Brown hamburger with garlic, salt and small amount of parsley. Drain oil. Add Parmesan cheese, egg yolks and bread crumbs.
Roll out dough and cut into circles or squares. Fill with 1 spoonful of filling. Cover with second piece of cut dough and seal edges. Let dry about 1 hour before refrigerating. Cook as you would spaghetti or macaroni until it's tender and floats to the top of boiling water. Serve with sauce of your choice.
Dough:
4 eggs
2 1/2 cups water
8 cups flour
Filling:
2 (10 oz.) bags spinach
2 lb. hamburger
2 cloves garlic
Fresh parsley
salt
1/2 cup Parmesan cheese
2 egg yolks
1/2 c. bread crumbs
Dough: Start with eggs in a bowl. Scramble them and pour in the water. Mix in flour. Mix well with hands and knead on floured board or table, until dough no longer sticks.
Filling: Break spinach; clean and cut into small pieces and boil. (I think you might be able to just add baby spinach right to the hamburger mixture and wilt it down without boiling it...not sure.)
Brown hamburger with garlic, salt and small amount of parsley. Drain oil. Add Parmesan cheese, egg yolks and bread crumbs.
Roll out dough and cut into circles or squares. Fill with 1 spoonful of filling. Cover with second piece of cut dough and seal edges. Let dry about 1 hour before refrigerating. Cook as you would spaghetti or macaroni until it's tender and floats to the top of boiling water. Serve with sauce of your choice.
10/18/07
Easy Manicotti
1 (15 oz.) container whole milk ricotta cheese
2 1/2 cups shredded mozzarella
1/4 cup shredded parmesan (fresh if possible)
8-10 manicotti shells, boiled and drained
1 jar Ragu Old World Style spaghetti sauce (I like tomato, onion, garlic)
garlic salt to taste
Preheat oven to 350. While manicotti shells are boiling, mix ricotta, 2 cups mozarella and parmesan. In a 9x13" glass baking dish, pour thin layer of Ragu sauce on bottom of dish. Sprinkle garlic salt over sauce. Stuff each shell to bursting capacity with cheese mixture and place in baking dish. Pour remainder of sauce over shells. Sprinkle garlic salt and 1/2 cup mozarella over top. Also, if you have any cheese mixture left over, put that on top. Cover with foil and bake for 35-40 minutes.
2 1/2 cups shredded mozzarella
1/4 cup shredded parmesan (fresh if possible)
8-10 manicotti shells, boiled and drained
1 jar Ragu Old World Style spaghetti sauce (I like tomato, onion, garlic)
garlic salt to taste
Preheat oven to 350. While manicotti shells are boiling, mix ricotta, 2 cups mozarella and parmesan. In a 9x13" glass baking dish, pour thin layer of Ragu sauce on bottom of dish. Sprinkle garlic salt over sauce. Stuff each shell to bursting capacity with cheese mixture and place in baking dish. Pour remainder of sauce over shells. Sprinkle garlic salt and 1/2 cup mozarella over top. Also, if you have any cheese mixture left over, put that on top. Cover with foil and bake for 35-40 minutes.
10/13/07
Skillet Lasagna
1 pound ground turkey
1 large onion, chopped (1 cup)
1 clove garlic, finely chopped
2 cups bottled pasta sauce
1/4 cup chopped fresh parsley
1 tsp. dried oregano
3/4 tsp. dried basil
1 pound large-curd cottage cheese (or ricotta)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
4-6 OVEN READY lasagna noodles
1. Cook turkey, onion and garlic in nonstick skillet 8 minutes until no longer pink. Add 1 cup pasta sauce, parsely, oregano and basil; spread evenly in skillet. Spread cottage cheese over top. Sprinkle wtih half the mozzarell and Parmesan. Top with 4 or more noodles to cover cheese. Break up remaining noodles to fill any open areas. Pour remaining pasta sauce over top; gently press down noodles to moisten.
2. Cover and simmer 15 minutes until noodles are tender. Top with remaining mozzarella and Parmesan. Cover; simmer 2 minutes or until cheese is melted. let stand, covered 15 minutes before serving.
6 Servings...Per serving 529 cal., 44 g. carb, 3 g. fiber, 21 g. fat
1 large onion, chopped (1 cup)
1 clove garlic, finely chopped
2 cups bottled pasta sauce
1/4 cup chopped fresh parsley
1 tsp. dried oregano
3/4 tsp. dried basil
1 pound large-curd cottage cheese (or ricotta)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
4-6 OVEN READY lasagna noodles
1. Cook turkey, onion and garlic in nonstick skillet 8 minutes until no longer pink. Add 1 cup pasta sauce, parsely, oregano and basil; spread evenly in skillet. Spread cottage cheese over top. Sprinkle wtih half the mozzarell and Parmesan. Top with 4 or more noodles to cover cheese. Break up remaining noodles to fill any open areas. Pour remaining pasta sauce over top; gently press down noodles to moisten.
2. Cover and simmer 15 minutes until noodles are tender. Top with remaining mozzarella and Parmesan. Cover; simmer 2 minutes or until cheese is melted. let stand, covered 15 minutes before serving.
6 Servings...Per serving 529 cal., 44 g. carb, 3 g. fiber, 21 g. fat
10/10/07
Chicken Linguine Alfredo
8 oz. linguine
1 1/4 lb. chicken breast strips
2 1/2 cups light alfredo sauce (recipe below)
1/3 cup shredded fresh Parmesan cheese
2 Tbsp. chopped fresh parsley
1. Cook Linguine; keep warm in pot off to side
2. Make alfredo sauce:
2 tsp. butter
2 Tbsp. finely chopped shallots
1 clove garlic, crushed
2 cups (1 pint) fat-free half & half
3 Tbsp. flour
1/2 cup light sour cream
1/2 cup grated Parmesan cheese
salt and pepper to taste
Melt butter. Add shallots and garlic. Cook 1 min.
In med. bowl, beat half & half and flour with wire whisk. Add to pan. Heat to boiling, whisking frequently. Beat in sour cream with whisk. Reduce heat to low and cook 1-2 minutes. Stir in cheese and salt and pepper. Serve over linguine or favorite pasta.
3. Fry up chicken slices.
4. Add chicken, alfredo sauce and linguine together; stir to mix; garnish with cheese and parsley
SERVE IMMEDIATELY!
1 1/4 lb. chicken breast strips
2 1/2 cups light alfredo sauce (recipe below)
1/3 cup shredded fresh Parmesan cheese
2 Tbsp. chopped fresh parsley
1. Cook Linguine; keep warm in pot off to side
2. Make alfredo sauce:
2 tsp. butter
2 Tbsp. finely chopped shallots
1 clove garlic, crushed
2 cups (1 pint) fat-free half & half
3 Tbsp. flour
1/2 cup light sour cream
1/2 cup grated Parmesan cheese
salt and pepper to taste
Melt butter. Add shallots and garlic. Cook 1 min.
In med. bowl, beat half & half and flour with wire whisk. Add to pan. Heat to boiling, whisking frequently. Beat in sour cream with whisk. Reduce heat to low and cook 1-2 minutes. Stir in cheese and salt and pepper. Serve over linguine or favorite pasta.
3. Fry up chicken slices.
4. Add chicken, alfredo sauce and linguine together; stir to mix; garnish with cheese and parsley
SERVE IMMEDIATELY!
10/9/07
Amazing Whole Wheat Pizza Crust
1 tsp. white sugar
1 1/2 cups warm water (110*F)
1 Tbsp. active dry yeast
1 Tbsp. olive oil
1 tsp. salt
2 cups whole wheat flour
1 1/2 cups all-purpose flour
1. In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
2. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough oout onto a survace floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth (about 10 minutes!) Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, (about 1 hour)
3. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise about 45 minutes, until doubled.
4. Preheat the oven to 425*. Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well-oiled pizza pan. Top with your favorite toppings. (P.S. I just stretch the dough out onto a cookie sheet and roll the edges over to make a thicker edge crust!)
5. Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden on the edges, and the cheese is melted on top.
1 1/2 cups warm water (110*F)
1 Tbsp. active dry yeast
1 Tbsp. olive oil
1 tsp. salt
2 cups whole wheat flour
1 1/2 cups all-purpose flour
1. In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
2. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough oout onto a survace floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth (about 10 minutes!) Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, (about 1 hour)
3. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise about 45 minutes, until doubled.
4. Preheat the oven to 425*. Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well-oiled pizza pan. Top with your favorite toppings. (P.S. I just stretch the dough out onto a cookie sheet and roll the edges over to make a thicker edge crust!)
5. Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden on the edges, and the cheese is melted on top.
7/26/07
Sausage Bread
1 recipe pizza dough
8 oz. mild Italian sausage-browned
8 oz. grated mozzarella cheese
1/2 cup freshly grated Parmesan cheese
1 Tbsp. oregano
2 cloves garlic-mashed and minced
melted butter
Prepare pizza dough. You may use frozen, thawed dough, a bread machine recipe, or just your favorite. Shape dough into a rectangle about 8x12" Top the center of the dough with the remaining ingredients. Fold the sides of dough over the topping, overlapping. Enclose the ends; brush with melted butter. Bake on a lightly greased baking sheet or dish at 400* for about 20 minutes, or until browned. Cool slightly on a rack then cut into 1 inch slices.
Serves 6
8 oz. mild Italian sausage-browned
8 oz. grated mozzarella cheese
1/2 cup freshly grated Parmesan cheese
1 Tbsp. oregano
2 cloves garlic-mashed and minced
melted butter
Prepare pizza dough. You may use frozen, thawed dough, a bread machine recipe, or just your favorite. Shape dough into a rectangle about 8x12" Top the center of the dough with the remaining ingredients. Fold the sides of dough over the topping, overlapping. Enclose the ends; brush with melted butter. Bake on a lightly greased baking sheet or dish at 400* for about 20 minutes, or until browned. Cool slightly on a rack then cut into 1 inch slices.
Serves 6
10/29/06
Spinach Stuffed Pasta Shells
Spinach Stuffed Pasta Shells
1 (26 ounce) jar fat-free spaghetti sauce, divided Vegetable cooking spray
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup lite ricotta cheese
1/2 cup Parmesan cheese, divided, finely shredded
1/2 teaspoon ground pepper
1/2 teaspoon ground nutmeg
12 jumbo pasta shells, cooked
Spoon half of spaghetti sauce into an 11 x 7 x 1 1/2-inch baking dish coated with cooking spray. Set aside.Combine spinach, ricotta cheese, 1/4 cup Parmesan cheese, pepper and nutmeg; stir well. Spoon spinach mixture evenly into pasta shells. Arrange shells over sauce in baking dish. Spoon remaining half of spaghetti sauce over shells.Cover and bake at 400 degrees F for 35 minutes or until bubbly.
CHICKEN FLORENTINE CASSEROLE
10 – 12 chicken tenders
¼ cup + 2 T. butter
2-3 teaspoons minced garlic
1 teaspoon minced basil
1 ½ T. lemon juice
1 ½ can cream of chicken soup
1 T. Italian seasoning
¾ cup half and half (fat free is okay)
¾ cup grated Parmesan cheese
1 package frozen spinach, thawed, drained, chopped
½ cup Canadian bacon, chopped
2 cups shredded Italian cheese mixture
Preheat oven to 375 degrees.Cook chicken tenders on the stove in a little olive oil until just done. Don’t overcook. Grease the bottom of a 9x9 inch pan with a little olive oil. Squeeze fluid from spinach, chop and lay in the bottom of the 9x9 inch pan. Cover the spinach with cooked chicken tenders. In a saucepan, melt the ¼ cup butter and stirring constantly, mix in the garlic, basil, lemon juice, soup, Italian seasoning, half and half, and Parmesan cheese. Pour this mixture over the chicken and top with Canadian bacon and then the Italian cheeses. Bake for 20-25 minutes until bubbly and lightly brown.(It is good if you add some mushrooms too!)
1 (26 ounce) jar fat-free spaghetti sauce, divided Vegetable cooking spray
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup lite ricotta cheese
1/2 cup Parmesan cheese, divided, finely shredded
1/2 teaspoon ground pepper
1/2 teaspoon ground nutmeg
12 jumbo pasta shells, cooked
Spoon half of spaghetti sauce into an 11 x 7 x 1 1/2-inch baking dish coated with cooking spray. Set aside.Combine spinach, ricotta cheese, 1/4 cup Parmesan cheese, pepper and nutmeg; stir well. Spoon spinach mixture evenly into pasta shells. Arrange shells over sauce in baking dish. Spoon remaining half of spaghetti sauce over shells.Cover and bake at 400 degrees F for 35 minutes or until bubbly.
CHICKEN FLORENTINE CASSEROLE
10 – 12 chicken tenders
¼ cup + 2 T. butter
2-3 teaspoons minced garlic
1 teaspoon minced basil
1 ½ T. lemon juice
1 ½ can cream of chicken soup
1 T. Italian seasoning
¾ cup half and half (fat free is okay)
¾ cup grated Parmesan cheese
1 package frozen spinach, thawed, drained, chopped
½ cup Canadian bacon, chopped
2 cups shredded Italian cheese mixture
Preheat oven to 375 degrees.Cook chicken tenders on the stove in a little olive oil until just done. Don’t overcook. Grease the bottom of a 9x9 inch pan with a little olive oil. Squeeze fluid from spinach, chop and lay in the bottom of the 9x9 inch pan. Cover the spinach with cooked chicken tenders. In a saucepan, melt the ¼ cup butter and stirring constantly, mix in the garlic, basil, lemon juice, soup, Italian seasoning, half and half, and Parmesan cheese. Pour this mixture over the chicken and top with Canadian bacon and then the Italian cheeses. Bake for 20-25 minutes until bubbly and lightly brown.(It is good if you add some mushrooms too!)
10/25/06
Tortellini Carbonara
Leisha, Here is the recipe you wanted. Whenever I make it, I think of you. Cary and Braeden love this dish!
1 pkg. cheese filled tortellini
1 small clove garlic, minced
1 1/2 t. Olive oil
1/2 t. white vinegar
3 slices bacon, cooked and crumbled
1/3 c. grated parmesan cheese
1/2 c. whipping cream
1 T. fresh parsley, minced
1/4 t. pepper
Cook tortellini according to package directions, drain. Meanwhile, saute garlic in olive oil; stir in vinegar. Toss garlic with tortellini. Combine bacon, parmesan cheese, whipping cream, and pepper in small bowl. Toss cream mixture with tortellini. Serve immediately. Yummy with french bread and salad.
1 pkg. cheese filled tortellini
1 small clove garlic, minced
1 1/2 t. Olive oil
1/2 t. white vinegar
3 slices bacon, cooked and crumbled
1/3 c. grated parmesan cheese
1/2 c. whipping cream
1 T. fresh parsley, minced
1/4 t. pepper
Cook tortellini according to package directions, drain. Meanwhile, saute garlic in olive oil; stir in vinegar. Toss garlic with tortellini. Combine bacon, parmesan cheese, whipping cream, and pepper in small bowl. Toss cream mixture with tortellini. Serve immediately. Yummy with french bread and salad.
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