8 oz. ziti rigate (ridged) or other short pasta
1 cup part-skim ricotta cheese
1 large egg, lightly beaten
¾ cup finely grated parmesan
1 cup shredded park-skim mozzarella
1 jar (24-26 oz.) best quality tomato sauce (about 3 ½ cups)
1. Preheat oven to 350. Bring a large pot of salted water to a boil. Cook pasta according to package instructions, drain and reserve.
2. In a large bowl, combine ricotta, egg, ¼ cup parmesan and ½ cup mozzarella. Season with salt and pepper. Add the pasta and toss to mix.
3. In the bottom of a 9x13 serving dish, spread ½ the tomato sauce. Top with the pasta mixture then top with the remaining tomato sauce. Sprinkle remaining ½ cup parmesan and remaining ½ cup mozzarella.
4. Bake at 350 until top is browned (20 -25 minutes)
-- You can bake now then cool and put in fridge and reheat for dinner.
Or you can put in fridge now then bake at dinner time. Remove from fridge 45 minutes before you cook if you do it this way.
Showing posts with label vegetarian. Show all posts
Showing posts with label vegetarian. Show all posts
6.12.2010
1.11.2010
Potatoes “like that”
Potatoes (one per person)
1/4 c butter
Seasonings
1. Melt about 1/4 c butter on a foil lined cookie sheet in oven while the oven is warming to 425.
2. Slice the potatoes and when butter is melted, place the slices on the cookie sheet. Turn slices over to cover both sides.
3. Salt (and sprinkle with paprika if you want). Bake at 425 for about 20 minutes. Test to see if they are cooked through.
1/4 c butter
Seasonings
1. Melt about 1/4 c butter on a foil lined cookie sheet in oven while the oven is warming to 425.
2. Slice the potatoes and when butter is melted, place the slices on the cookie sheet. Turn slices over to cover both sides.
3. Salt (and sprinkle with paprika if you want). Bake at 425 for about 20 minutes. Test to see if they are cooked through.
12.27.2009
Penne Pasta with Broccoli
3 large broccoli heads
1/2 c olive oil
4 cloves garlic, peeled and minced
1 med onion, finely chopped (about 1 c)
16 oz penne pasta
4 tbls Finely grated aged pecorino Romano cheese
Salt and pepper to taste
1. Bring large pot of salted water to boil over high heat.
2. Meanwhile, wash and cut the broccoli into small florets discarding large stalk ends. Set aside.
3. In a medium saucepan, heat olive oil over medium-low heat. Add garlic and onion; cook and stir until translucent. Do not brown. Remove from heat.
4. When water boils, cook broccoli in the salted water about 3 minutes. Use a slotted spoon to remove broccoli and add to the saucepan with garlic and onion. Stir and cook broccoli until tender yet still green; remove from heat.
5. Meanwhile, return salted water to a boil. Cook penne according to package directions. Reserve 3/4 c cooking water and drain pasta.
6. Toss penne into broccoli mixture and add grated pecorino cheese. If needed add just enough reserved cooking water to bind sauce and pasta together. Add salt/pepper to taste
1/2 c olive oil
4 cloves garlic, peeled and minced
1 med onion, finely chopped (about 1 c)
16 oz penne pasta
4 tbls Finely grated aged pecorino Romano cheese
Salt and pepper to taste
1. Bring large pot of salted water to boil over high heat.
2. Meanwhile, wash and cut the broccoli into small florets discarding large stalk ends. Set aside.
3. In a medium saucepan, heat olive oil over medium-low heat. Add garlic and onion; cook and stir until translucent. Do not brown. Remove from heat.
4. When water boils, cook broccoli in the salted water about 3 minutes. Use a slotted spoon to remove broccoli and add to the saucepan with garlic and onion. Stir and cook broccoli until tender yet still green; remove from heat.
5. Meanwhile, return salted water to a boil. Cook penne according to package directions. Reserve 3/4 c cooking water and drain pasta.
6. Toss penne into broccoli mixture and add grated pecorino cheese. If needed add just enough reserved cooking water to bind sauce and pasta together. Add salt/pepper to taste
Broccoli Salad
6-8 servings
Salad
5 stalks of broccoli (tops only)
1 c green onions chopped
1 c red or green grapes
1 c raisins or craisens
1 pound bacon (cooked and crumbled)
Dressing
1 1/4 c mayonnaise
3 tbs. Cider vinegar
1/3 c sugar
1. Cook bacon by placing bacon on a foil covered cookie sheet. Place foil on top. Bake at 350 about 30 minutes. Keep checking so it won't burn.
2. Chop up salad ingredients.
3. Mix dressing ingredients together in separate bowl and pour on broccoli mix and toss.
4. May add salted sunflower seeds.
Salad
5 stalks of broccoli (tops only)
1 c green onions chopped
1 c red or green grapes
1 c raisins or craisens
1 pound bacon (cooked and crumbled)
Dressing
1 1/4 c mayonnaise
3 tbs. Cider vinegar
1/3 c sugar
1. Cook bacon by placing bacon on a foil covered cookie sheet. Place foil on top. Bake at 350 about 30 minutes. Keep checking so it won't burn.
2. Chop up salad ingredients.
3. Mix dressing ingredients together in separate bowl and pour on broccoli mix and toss.
4. May add salted sunflower seeds.
Potato Cheese Soup
6-8 servings
9 med russet potatoes, peeled
1 c celery
1 onion, chopped
1 quart half and half (in the dairy section)
1 dash Worcestershire sauce (if don't have don't worry)
1/2 c butter
1 lb cheddar cheese, grated
1.Add potatoes, onion and celery into a large pot with enough water to cover potatoes. Simmer several minutes until mushy.
2. Mash the potatoes, onion and celery mixture (along with the water, don't drain) with a potato masher right in the pot until blended.
3. Add the half and half, Worcestershire sauce, melted butter and cheese. Warm on low, but don't boil, it will curdle the half and half.
4. Salt and pepper to taste. Serve with a garnish of grated cheese and parsley if desired. If soup needs to be thickened (it should be like Marie Calendars soup) prepare a flour and milk paste and stir in.
** This is not an "exact" recipe. You can add more potatoes or cheese or celery if you want.**
9 med russet potatoes, peeled
1 c celery
1 onion, chopped
1 quart half and half (in the dairy section)
1 dash Worcestershire sauce (if don't have don't worry)
1/2 c butter
1 lb cheddar cheese, grated
1.Add potatoes, onion and celery into a large pot with enough water to cover potatoes. Simmer several minutes until mushy.
2. Mash the potatoes, onion and celery mixture (along with the water, don't drain) with a potato masher right in the pot until blended.
3. Add the half and half, Worcestershire sauce, melted butter and cheese. Warm on low, but don't boil, it will curdle the half and half.
4. Salt and pepper to taste. Serve with a garnish of grated cheese and parsley if desired. If soup needs to be thickened (it should be like Marie Calendars soup) prepare a flour and milk paste and stir in.
** This is not an "exact" recipe. You can add more potatoes or cheese or celery if you want.**
12.26.2009
Light Vegetable Lasagna
Lasagna
12 lasagna noodles
1 tbls olive oil
1 yellow squash
1 zucchini
1 large yellow pepper
1 large red pepper
1 bunch broccoli
3 garlic cloves
4 tsp fresh thyme
1 tsp salt
Cheese mix
2 eggs
1 15 oz ricotta cheese
1 16 oz low fat cottage cheese
1/2 c basil leaves chopped
1/4 tsp liquid red pepper seasoning.
1. Preheat oven to 425. Cook noodles. Drain. Slice peppers and squash. Coat 13x9 baking dish with nonstick cooking spray.
2. Heat oil in Dutch oven over medium heat. Add squash, peppers, broccoli, garlic and thyme. Cover and cook for 10 minutes or until veggies are tender crisp, stirring occasionally. Pour off liquid. Sprinkle salt over veggies; stir to combine.
3. Prepare cheese mix. Beat eggs in large bowl until blended. Stir in ricotta, cottage cheese, basil, and red pepper seasoning until blended.
4. Line prepared pan with 3 noodles. Spread 2 cups of cheese mix on top. Sprinkle on 1 cup mozzarella. Cover with 3 noodles. Spread with remaining cheese mix. Top with remaining noodles. Spread with remaining veggies. Sprinkle with remaining mozzarella. Cover with foil, sealing edges firmly to baking pan.
5. Bake in preheated oven for 1 hour or until heated through. Cool on rack 10 minutes before serving. Garnish with thyme sprigs.
12 lasagna noodles
1 tbls olive oil
1 yellow squash
1 zucchini
1 large yellow pepper
1 large red pepper
1 bunch broccoli
3 garlic cloves
4 tsp fresh thyme
1 tsp salt
Cheese mix
2 eggs
1 15 oz ricotta cheese
1 16 oz low fat cottage cheese
1/2 c basil leaves chopped
1/4 tsp liquid red pepper seasoning.
1. Preheat oven to 425. Cook noodles. Drain. Slice peppers and squash. Coat 13x9 baking dish with nonstick cooking spray.
2. Heat oil in Dutch oven over medium heat. Add squash, peppers, broccoli, garlic and thyme. Cover and cook for 10 minutes or until veggies are tender crisp, stirring occasionally. Pour off liquid. Sprinkle salt over veggies; stir to combine.
3. Prepare cheese mix. Beat eggs in large bowl until blended. Stir in ricotta, cottage cheese, basil, and red pepper seasoning until blended.
4. Line prepared pan with 3 noodles. Spread 2 cups of cheese mix on top. Sprinkle on 1 cup mozzarella. Cover with 3 noodles. Spread with remaining cheese mix. Top with remaining noodles. Spread with remaining veggies. Sprinkle with remaining mozzarella. Cover with foil, sealing edges firmly to baking pan.
5. Bake in preheated oven for 1 hour or until heated through. Cool on rack 10 minutes before serving. Garnish with thyme sprigs.
Southern Banana Pudding
8 servings
1 pkg Vanilla pudding/pie filling
2 eggs
2 1/2 c milk
25 vanilla wafers
2 large bananas
Dash salt
1/4 c sugar
1. Separate egg yokes from whites and slightly beat them; keep both whites and yolks. Slice bananas.
2. Combine pudding mix, yolks, and milk in sauce pan. Cook and stir over medium heat until boiling. Remove from heat.
3. Arrange layer of wafers on bottom and sides of baking dish. Add layer of bananas, then pudding. Continue layers until gone, ending with pudding.
4. Beat egg whites with salt until foamy throughout. Gradually beat in sugar and continue beating until mix forms stiff, shiny peaks. Spoon lightly onto pudding, sealing edges well.
5. Bake at 425 for 5-10 min or until meringue is lightly browned. Serve warm or chilled.
1 pkg Vanilla pudding/pie filling
2 eggs
2 1/2 c milk
25 vanilla wafers
2 large bananas
Dash salt
1/4 c sugar
1. Separate egg yokes from whites and slightly beat them; keep both whites and yolks. Slice bananas.
2. Combine pudding mix, yolks, and milk in sauce pan. Cook and stir over medium heat until boiling. Remove from heat.
3. Arrange layer of wafers on bottom and sides of baking dish. Add layer of bananas, then pudding. Continue layers until gone, ending with pudding.
4. Beat egg whites with salt until foamy throughout. Gradually beat in sugar and continue beating until mix forms stiff, shiny peaks. Spoon lightly onto pudding, sealing edges well.
5. Bake at 425 for 5-10 min or until meringue is lightly browned. Serve warm or chilled.
Eggs Rolls
4 c shredded cabbage
1 1/2 c shredded carrots
3/4 c shredded celery (or other veg)
1 tbls garlic salt
1/4 tsp ground ginger
2 tsp soy sauce
1/4 tsp ground pepper
3/4 tbsp sugar
1 lb ground pork (or other meat)
1 eggs
1 handful soaked bean thread noodles
Egg roll skin
1. Mix all ingredients together well.
2. Take spoonful of mix and put in egg roll skin and fold and roll.
3. Deep fry until brown and crispy. Hold end of folding paste shut with a dab of egg.
1 1/2 c shredded carrots
3/4 c shredded celery (or other veg)
1 tbls garlic salt
1/4 tsp ground ginger
2 tsp soy sauce
1/4 tsp ground pepper
3/4 tbsp sugar
1 lb ground pork (or other meat)
1 eggs
1 handful soaked bean thread noodles
Egg roll skin
1. Mix all ingredients together well.
2. Take spoonful of mix and put in egg roll skin and fold and roll.
3. Deep fry until brown and crispy. Hold end of folding paste shut with a dab of egg.
Cheesy Potato Casserole
2 pkgs hash browns
1/2 cup melted margarine
1 can cream of chicken
1/2 c chopped onion
1 cup sour cream
2 cups grated cheese
1. Mix together and sprinkle cheese on top.
2. Cook at 350 for 45 min. DO NOT COVER
(Courtesy of Saralyn)
1/2 cup melted margarine
1 can cream of chicken
1/2 c chopped onion
1 cup sour cream
2 cups grated cheese
1. Mix together and sprinkle cheese on top.
2. Cook at 350 for 45 min. DO NOT COVER
(Courtesy of Saralyn)
Italian Pasta Salad
3 c tri-colored rotini pasta
2 c broccoli flowerets
1 8 oz bottle Italian salad dressing
1 c Parmesan cheese
1/2 c chopped red pepper
1/2 c pitted ripe olives
1/2 c sliced red onion
1. Cook and drain pasta.
2. Toss all ingredients together. Refrigerate.
2 c broccoli flowerets
1 8 oz bottle Italian salad dressing
1 c Parmesan cheese
1/2 c chopped red pepper
1/2 c pitted ripe olives
1/2 c sliced red onion
1. Cook and drain pasta.
2. Toss all ingredients together. Refrigerate.
Zucchini Fritters
Serves 4
1 pound zucchini (about 2 medium)
1 tsp salt
1 tbsp lemon zest (1 lemon), plus 1 lemon for garnish, cut into 8 wedges (optional)
10 sprigs fresh flat-leaf parsley, stems removed and leaves finely chopped, plus more sprigs for garnish (optional)
1 medium clove garlic, minced
1/4 tsp ground black pepper
2 eggs, lightly beaten
1/2 cup flour
2-4 tbsp olive oil
Directions
1. Using the large holes of a box grater, grate zucchini into a medium bowl. Add salt, lemon zest, chopped parsley, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form.
2. Heat 2 tbsp olive oil in a large saute pan over medium-high heat until oil sizzles when you a small amount of zucchini mixture into pan. Carefully drop about 2 tbsp zucchini mixture into pan; repeat, spacing fritters a few inches apart.
3. Cook fritters until golden, 2-3 minutes. Reduce heat to medium. Turn fritters, and continue cooking until golden, 2-3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Garnish with parsley sprigs and lemon wedges, if desired; serve.
1 pound zucchini (about 2 medium)
1 tsp salt
1 tbsp lemon zest (1 lemon), plus 1 lemon for garnish, cut into 8 wedges (optional)
10 sprigs fresh flat-leaf parsley, stems removed and leaves finely chopped, plus more sprigs for garnish (optional)
1 medium clove garlic, minced
1/4 tsp ground black pepper
2 eggs, lightly beaten
1/2 cup flour
2-4 tbsp olive oil
Directions
1. Using the large holes of a box grater, grate zucchini into a medium bowl. Add salt, lemon zest, chopped parsley, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form.
2. Heat 2 tbsp olive oil in a large saute pan over medium-high heat until oil sizzles when you a small amount of zucchini mixture into pan. Carefully drop about 2 tbsp zucchini mixture into pan; repeat, spacing fritters a few inches apart.
3. Cook fritters until golden, 2-3 minutes. Reduce heat to medium. Turn fritters, and continue cooking until golden, 2-3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Garnish with parsley sprigs and lemon wedges, if desired; serve.
12.21.2009
Overnight French Toast
Ingredients:
5 eggs, beaten
3/4 c. milk
1 Tbsp. pure vanilla extract
1/4 tsp. baking powder
1 loaf French bread, cubed
1 pkg. fresh or frozen berries (I used a mix of frozen strawberries/fresh blueberries, but you can use anything)
3/4 c. sugar
cinnamon sugar mix
Mix eggs, milk, vanilla, and baking powder. Pour over bread, and stir to coat well. Cover and refrigerate 4 hours or overnight. Mix berries and sugar in 9x13 pan. Top with soaked bread, and sprinkle with cinnamon sugar. Bake in preheated oven at 450 degrees for 20-25 minutes, or until golden brown. No need for syrup... the berries on the bottom will sweet the entire dish!
5 eggs, beaten
3/4 c. milk
1 Tbsp. pure vanilla extract
1/4 tsp. baking powder
1 loaf French bread, cubed
1 pkg. fresh or frozen berries (I used a mix of frozen strawberries/fresh blueberries, but you can use anything)
3/4 c. sugar
cinnamon sugar mix
Mix eggs, milk, vanilla, and baking powder. Pour over bread, and stir to coat well. Cover and refrigerate 4 hours or overnight. Mix berries and sugar in 9x13 pan. Top with soaked bread, and sprinkle with cinnamon sugar. Bake in preheated oven at 450 degrees for 20-25 minutes, or until golden brown. No need for syrup... the berries on the bottom will sweet the entire dish!
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