Homemaking - Recipes
Main Dishes - Other
Looking for new ideas for dinner? This page is a "Potluck" page! Explore it for wonderful food surprises. For more ideas, see the Recipe page. For support, questions, encouragement, and more recipes, see our homemaking support message boards.
Also see Poultry and Fish Main Dish recipes, Beef and Pork Main Dish recipes, and Crockpot Cooking for more tasty meals.
Pepperoni Hopple-Popple
Posted By: laurajean
2 1/2 cups frozen shredded hash brown potatoes
1/3 cup chopped onion
3 Tbsp butter or margarine
5 eggs
1/2 cup milk
1 tsp Italian Seasoning
1/2 tsp salt
1/2 tsp pepper
25 slices pepperoni
1 cup (4 oz) shredded Mexican-cheese blend
In a large skillet, cook potatoes and onion in butter until tender and lightly browned. In a bowl, beat eggs, milk, Italian seasoning, salt and pepper. Pour over potato mixture. Sprinkle with pepperoni. Cover and cook on medium-low heat for 10-12 minutes or until eggs are set. Remove from the heat. Sprinkle with cheese; cover and let stand for 2 minutes. Cut into wedges. Yield: 6 servings.
MAC N CHEESE
Posted by Darla
Cook one or two 1# bags of pasta. Drain and leave in drainer. In same pan, melt 2-3 Tblsp. butter in a pan big enough to hold the pasta and add 2-3 Tblsp. flour. Add 4-6 cups of milk and heat almost to boiling. It should thicken a bit. Remove from heat and add 2-4 cups of shredded cheese, depending on availability and taste. Add about 1/2 tsp-1 tsp. salt (also to taste). Once cheese is melted, add pasta back to pan and stir to coat well.
Idea for Leftover Mac n Cheese
Posted By: Michelle
My two young children love boxed mac n cheese but only like it fresh and won't eat the left overs. I know they are spoiled and picky eaters (age 6 and 2). Anyway, the last time I opened a box, I cringed at wasting 1/2 a box. What I did was after the noodles cooked, I only mixed up half of it for them. The other half I made as mexican mac n cheese for myself. I opened up the fridge and threw in left overs. I threw in some ground beef, salsa, and grated cheddar cheese. I warmed it in the microwave for about a minute and I had a delicious adult meal with the kids. Just thought you might enjoy it as well. By the way, I make mexican mac n cheese for dinner sometimes as well. You can fancy it up a bit by adding peppers, onions, and garlic to the ground beef. Use real macaroni noodles. Add stewed tomatoes, salsa, anc cheese.
Enchilda Casserole
Posted By: StacyinTN
2 Lbs Beef or Chicken
5 ounces enchilada sauce
1 package small tortilla shells
1 pound schredded cheddar cheese
1 small onion
dash black pepper
dash of salt
dash of tyme
dash of basil
Cook the meat or Chicken and drain. Start warming meat again and add the enchilada sauce and all of the seasoning. Chop onion and add to meat and simmer for 10 minutes. Spray bottom of 9x9 or 8x12 pan with cooking grease.
Layer the bottom of pan with one layer of tortilla tear and break pieces to cover all the pan. Take a third of the meat and layer on top of the tortillas then layer the cheese on top of the meat and repeat two more times so there will be three layers of tortilla meat and cheese.
Put in Oven at 350 degrees for 20 to 25 minutes or until the cheese starts to brown. Serve with rice and refried beans.
Enchilada Casserole
Posted By: Shelly
1 lb. ground beef
1 lb. cheddar cheese
1 lb. Velveeta or American cheese (Velveeta works best)
1 can Ro-Tel tomatoes with chilis (I use salsa)
1 pkg. taco seasoning
1 can cream of mushroom soup
12 corn tortillas
Brown beef and drain. Add taco seasoning as directed. Cube cheddar cheese (I use shredded) and add to beef. Heat till melted. Set aside. In 9x13x2" pan, layer bottom of pan with 1/2 of the corn tortillas. Spread meat mixture overn evenly. Top with rest of corn tortillas. Set aside. In double boiler, melt the velveeta, Ro-Tel tomatoes, and the cream of mushroom soup. Pour over tortillas. Bake in 350 degree oven till hot and bubbly. You may also roll the meat mixture in the corn tortillas and place seam down if you want enchiladas. Use chopped green onions and black olives for garnish.
Another version of Enchilada Casserole
By: Debi
Here is one I make frequently:
Cooked chicken (remove from bones)
Shredded Cheese (a mix of jack and cheddar)
Lg Can Green Enchilada Sauce
Can Evaporated Milk
Can of Green Chilis (optional)
Olives, sliced (optional)
Corn or flour tortillas
In a bowl, combine the enchilada sauce with the evaporated milk. Layer a greased baking dish with tortillas. Sprinkle with some of the chicken, cheese, chilis (optional), top with some of the sauce. Add another layer of tortillas, and follow the same pattern, being sure to finish with sauce (cover all the top layer of tortillas with sauce so they don't dry out), cheese, and some sliced olives.
Bake at 350 till bubbly.
You can also use cooked, cubed/shredded turkey (great way to use leftovers after holiday meals!) or cooked ground beef.
*Soft* Flour Tortillas
Posted By: Briva
This make about a dozen smallish tortillas, not the great big burrito-sized ones, but you can double the recipe and make 'em bigger.
2 cups all purpose flour
1 tsp baking powder
1 tsp salt
3 tblsp shortening
2/3 cup water
Combine flour, baking powder, salt into a large bowl. Cut in the shortening. Add water a little at a time, mix well and knead three minutes. Cover with towel and let sit 2hrs. Again knead for 3 minutes and shape into 12 balls. Flatten each ball ito a thin tortilla on flour covered board. Cook each on a lightly greased griddle about 2 minutes on each side.
Pot Luck Recipe
Posted By: Linda1952
For 6 people boil one package of quick cook rice, or cook 2 cups rice according to package, either one will work. Mix 1/2 up milk and one can mushroom soup. add to cooked rice, stir and add 2 tbsp low fat margarine and salt and pepper to taste.
Quick Egg McMuffin
Posted By: kaci
Toast and butter english muffin, top with a slice of cheese. Take 1-2 eggs and place in slightly buttered (small) margarine tub (empty of course). Beat eggs. Place napkin over the top and nuke for about 45 seconds. You may need to stop the microwave at 20 seconds and give it a stir. You end up with a perfectly shaped egg to place on your McMuffin!
COUNTRY POTATO PIE
Posted By: Norma
2 med. raw taters, grated w/skin on
1/2 t salt
2 T butter
1 c grated cheese
1 med onion, diced
3 eggs
1 c milk
1 T parsley
Salt and Pepper
any other seasonings you like, like garlic, cajun, whatever
crumbled bacon (opt'l)
Use 1 T butter to grease bottom of 9 in pie pan. Press taters to form a crust. Sprinkle cheese over crust. Saute onion in rest of butter, and spread over cheese. Beat rest of ingredients together and slowly pour over the onion. Bake at 375 for 45 min. till golden and knife comes out clean. Cool 10 min. before serving.
Corn Tortillas
Posted By: clw
2 c. Blue Corn Meal
2 c. boiling water
1 t. salt
Add corn meal gradually to boiling, salted water, stir thoroughly. Cool. Shape into very think round cakes. Brown on griddle.
Flour Tortillas
Posted By: clw
8 c. flour
2 tsp. Baking powder
4 cups water
1/4 c. shortening (make sure it is shortening...it makes them firmer. This is one of the FEW things we use shortening in)
4 tsp. salt
Combine all ingredients and mix into stiff dough. Knead thoroughly on a lightly floured board. Cover and let set for 1/2 hour. Form balls according to the size tortilla desired. For a 6 inch tortilla, form a small egg-size ball. For larger sizes from larger balls. Shape by patting between hands and pulling, or roll very thin. Fry both sides on a lightly greased grill.
Pizza Hut pizza crust
Posted By: sunny
You're supposed to let the dough rise until it doubles in size. How long would that take approximately? Does it have to be in a warm place? The house is pretty cool, around 72 deg. It's probably 30-60 minutes to rise. Put it in a greased bowl (I spray oil on the pan) and cover the pan with a dampened towel.
I've experimented with my own pizza dough. I've let it rise as little as 10-15 minutes and it works fine, but it's better if it goes 45 minutes. Pizza is very forgiving.
Easy recipe....Mac and Cheese.
Posted By: Martha R.
Boil 2 cups of macaroni. Grate 2 cups of cheese. (I like to mix cheddar and some sort of white cheese.) Beat 2 eggs together with 2 cups of milk (plain soy milk for those who are lactose sensitive.) Put macaroni in greased 2 qt. dish. Mix in 2 T butter or olive oil (optional). Mix in the grated cheese. Add salt as desired. Pour milk/egg mixture over the top. Bake for 50-60 minutes at 350 degrees. YUM!
Eggplant Pizza
By: Karla B
1 lb. eggplant, peeled and cut into 1/3 in. slices
2 tbl olive oil
oregano
pepper/salt
1/4 c. pizza or pasta sauce
4 slices salami, quartered, or 8 slices pepperoni
1 thick slice fresh mozzarella, diced
2 pieces oil-packed sun-dried tomato, in bits
2 tbl. grated parmesan cheese
Preheat oven to 425 degrees. Brush eggplant lightly with olive oil on both sides and place them on baking sheet i the oven. Bake 10 minutes, turn and bake 15 minutes. The slices should be golden brown.
Fit the eggplant slices into a 10 in. pie plate with shallow sides. Cut extra peices to fill in the blanks. Sprinkle with oregano, pepper, salt, then spread the sauce thinly over the top. Scatter the salami, cheese and tomato evenly over the top and finish with a drift of parmesan cheese.
Broil the pie until the cheese is bubbly and beginning to brown.
Stuffed Peppers
By: Judy in Fl
Boil the peppers til just slightly soft. (10 minutes??) You don't want it too soft or it will break or flop around.
-brown chop meat with some chopped onion and spices if you want (s/p, garlic, basil, oregano?)
-remove grease
-throw in some spaghetti sauce,(not a lot), simmer for maybe 5 minutes.
(I make instant rice)
- mix meat, rice, diced(or shredded) mozzarella cheese and grated parmesan together (more sauce if it looks too dry). Also salt, pepper, italian seasonings if you like.
Stuff the pepper! I fill it to the top, top with a slice of mozzarella cheese and a spoon of sauce.
Put them is a pan that you can hopefully keep them standing next to each other so they won't fall.
I bake them at 350 for maybe 20-30 minutes. (til heated through and the cheese in the pepper is melted)
Everything should be warm when you assemble them, so it shouldn't take long.
Note: I like the meat, so I probably use about 1/2 meat 1/2 rice. Its up to you.
Note: Season to taste. Your sauce might have enough spice for you, or you can use plain tomato sauce and spice it up yourself, its up to you.
It really is simple... meat/rice/cheeses/sauce.
Spinach Alfredo Lasagne
By: laurajean
12 oz lasagne noodles
1 lb bulk pork sausage (or, I bet you could use ground beef or turkey/turkey sausage!)
1 pkg (10 oz) frozen chopped spinach, thawed and well drained
1 jar (17 oz) Alfredo sauce
1/2 tsp salt
1/4 tsp pepper
1 egg
2 cups (8 oz) shredded cheddar cheese
1 carton (15 oz) ricotta cheese
1/2 cup grated parmesan cheese
1 cup (4 oz) grated mozzarella cheese
Soak noodles in hot water for 15 min. Meanwhile, brown sausage. Drain noodles; set aside. Drain sausage; add spinach, Alfredo sauce, salt & pepper. In a bowl, combine egg, cheddar, ricotta and parmesan cheeses; mix well. In an ungreased 13x9x2 in. baking dish, layer a third of the sausage mixture, noodles, and cheese mixture. Repeat layers twice. Sprinkle top with mozzarella cheese. Cover and bake at 350 for 45 minutes. Let stand for 15 minutes before cutting.
Crustless Spinach Quiche
By: laurajean
3 oz cream cheese, softened
1 cup milk
4 eggs
1/4 tsp pepper
3 cups shredded cheddar cheese
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
1 cup fozen chopped broccoli, thawed and well-drained
1 small onion, finely chopped
5 fresh mushrooms, thinly sliced
In a small mixing bowl, beat the cream cheese. Add milk, eggs, and pepper; beat until smooth. Stir in remaining ingredients. Transfer to a 10 in. quiche pan (ok, I don't have a quiche pan, so I just use a small casserole dish) coated with non-stick spray. Bake at 350* for 45-50 min. or until knife inserted near the center comes out clean.
Emerald Rice
By: laurajean
3 cups cooked rice
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
1 cup (4 oz) shredded cheddar cheese
1 cup half and half
1/2 cup chopped onion
1 TBsp butter
1 tps salt
In a bowl, combine all ingredients. Transfer to a greased 1 1/2 qt. baking dish. Cover and bake at 350 for 25-35 minutes or until heated through.
Even my son, who hates spinach, loves this!
Tomato Cheese Pie
By: Kysa
Pie crust for a single crust pie. I prefer a recipe that uses lard, but you can make whatever you like.
Roll out dough and put in pan. Allow to "shrink" while you prepare the filling.
Filling:
4-5 medium tomatoes, diced
or
1 15 ounce can of diced tomatoes, well drained
4 ounces medium cheddar cheese diced in small cubes
3 ounces mozzarella cheese, diced in small cubes
1/3 cup fresh chopped basil (I have a plant in my window)
3 large eggs
1/3 cup cream
1/3 cup milk
Place the cheese cubes evenly around the crust. Spread the tomatoes evenly on top of the cheese. Spread fresh basil evenly on top of tomatoes. Whisk the eggs, milk, and cheese together. Pour this over everything in the crust. Bake 40-50 minutes at 350 F. Allow to set for 10 minutes before serving.
Luscious Lamb
By: Karla B
8 lamb chops
garlic powder
2 tbl butter
2 tbl worcestershire sauce
2 tbl lemon juice
2 tbl gin
1 tsp seasoned salt
Rub lamb chops with small amount of garlic powder. Melt butter and add worcestershire sauce, lemon juice gin, and salt in small pan. Pour liquid over lamb chops. Marinate 30 minutes. Remove lamb from marinate. Broil or barbecue to desired doneness. Top with mainate before serving.
Dinners in a bag
By: Rhonda
Double-Fudge Brownie Mix In A Jar
Dense and fudgie, these are the best brownies in the world.
2 cups sugar
1 cup cocoa (not Dutch process)
1 cup all-purpose flour
1 cup chopped pecans
1 cup chocolate chips
Mix all the ingredients together and store in an airtight container.
If you want to give this mix as a gift, attach the following instructions to the jar:
Double-Fudge Brownies
1 package Double-Fudge Brownie Mix
1 cup butter or margarine, softened
4 eggs
Preheat the oven to 325 degrees F. Grease a 12x9 inch pan. In the large bowl of an electric mixer, cream the butter. Add the eggs, one at a time, beating well after each addition. Add the Double-Fudge Brownie Mix and continue to beat the mixture until it is smooth. Spread the mixture into the greased pan, and bake for 40 to 50 minutes.
Italian Pasta And Bean Soup Mix In A Jar
1/2 cup dried pinto beans
1/2 cup dried pink beans
1/2 cup dried kidney beans
1 cup small egg pasta bows
1 tablespoon dried parsley
1 tablespoon instant chicken broth, granules
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon dried minced garlic
1/4 teaspoon crushed red pepper
Place beans into a 3 1/2 cup jar (layer or mix together) with a tight-fitting lid.
Place pasta in a ziplock baggie and place on top of the beans.
Mix remaining ingredients in a small bowl and place in a small ziplock baggie.
Include the following recipe:
Italian Pasta and Bean Soup Mix
Remove pasta and seasoning packets. Rinse beans. Cover with water and soak overnight. Rinse and place in a 5-quart Dutch oven with 8 cups water, 1 can (28-ounces) crushed tomatoes, seasoning packet and 1 cup each of coarsely chopped carrot, celery and onion. Bring to a boil, reduce heat to low, cover and simmer for 2 hours or until beans are tender-firm. Uncover, increase heat to medium-low and boil gently for 35 minutes, stirring until soup has thickened slightly. Stir in pasta, increase heat to medium and cook 10 minutes longer or until pasta is tender.
Texas Cornbread Mix in a Jar
Materials and Supplies:
12 wide-mouth pint (2-cup) canning jars with lids and rings
1/2 yard print cotton fabric
1 round (6 yards) craft ribbon (for jars)
OR
12 holiday-colored paper lunch sacks
12 quart-sized zipper food storage bags
4 yards 1"-wide holiday craft ribbon (for bags)
for 1 jar:
1 cup yellow corn meal
1 cup sifted flour
1/4 cup sugar
1/2 teaspoon salt
4 teaspoons baking powder
for 12 jars:
12 cups yellow corn meal
12 cups sifted flour
3 cups sugar
3 tablespoons salt
16 tablespoons baking powder
Recipe Instructions (included on gift tag):
1 container (2 cups) Texas Cornbread Mix
1 egg
1 cup milk
1/4 cup soft shortening (Crisco)
Preheat oven to 425 degrees. Grease one 8-inch square pan, or 8-inch cast iron skillet, or cast iron cornbread mold.
Place cornbread mix into bowl, mix thoroughly. Add egg, milk and shortening. Hand-beat until smooth, about one minute. DO NOT OVERBEAT!
Bake for 20 to 25 minutes for pan or skillet, 15 to 20 minutes for cornbread mold.
RUSSIAN TEA
Ingredients
1 cup instant tea (If preferred, 1) cup)
2 cups Tang
1 tsp. cinnamon
1 tsp. cloves
1 pkg. Wylers lemonade mix
1 1/2 cups sugar (or less)
Procedure
Mix all together and keep in tightly covered jar. Use approximately two heaping teaspoons for one cup of tea.
I got all my ingredients at Smart and Final, but where ever you get them, buy a small amount of boulion powder! It goes a long way, and I used Country Time canister of lemonade and it took about a teaspoon per package of wylers. I also used a decaf instant tea, but with all the sugar it may not matter in the long run.
You don't have to make these in jars...use baggies. Cut and paste the directions onto your computer and you can make tags for each. I splurged and cut really cute material for the jar tops and put the same material on the brown bags for the cornbread. This has become a yearly event in our house, since most people we know have all the knick knacks and "stuff" they need and this is consumable, and...I've even recieved some of the jars back!
Grilled Leg of Lamb w/ Raspberry Jalapeno Sauce
By: MicheleB
Serve this to someone who thinks they don't like lamb. It's a huge hit at our annual July 4th barbecue.
1 boneless leg of lamb, butterflied
Marinade:
2 tbsp garlic, minced
1 cup Dijon mustard
1/2 cup honey
1 cup white wine
Black pepper, coarsely ground
1/4 cup Italian parsley, minced
Combine marinade ingredients and place in a one-gallon resealable plastic bag. Unfold the lamb and examine how the butcher butterflied it. You may need to further cut it so the meat is of fairly uniform thickness. You may also have to cut it into 2 to 3 smaller, easier to handle portions. Add lamb to plastic bag and marinate in fridge for at least 2 hours.
Place lamb on grill over well-heated coals or low-medium flame gas grill. Turn lamb 2 to 3 times while grilling and remove once degree of doneness is achieved (measure with instant-read thermometer). Allow meat to rest 10 to 15 minutes before serving.
Serve with any/all of the following: 1. Reduced marinade (cook down while grilling meat); 2. Fresh garlic aioli; 3. Raspberry jalapeno sauce (recipe below)
Raspberry Jalapeno Sauce:
1 tsp butter
1 tsp garlic, minced
2-3 medium jalapeno peppers, finely minced
1 16oz jar seedless raspberry preserves
1/4 cup onion, finely minced
1/2 cup dry white wine
Sweat the garlic, onions and peppers in the butter. Add preserves, stirring constantly until liquefied. Add wine and reduce to syrupy consistency.
Deep Fried Wonton Raviolis
By: MicheleB
1 pint fresh raspberries
1/2 cup sugar
1/2 cup water
6 square wonton skins
1/2 cup chocolate chips
Canola oil for frying
3 ounces semi-sweet chocolate, chopped
1/2 cup heavy cream
Grand Marnier, to taste
Add berries, sugar and water to a hot saucepan. Allow mixture to come to a boil and then cook for approximately 3 minutes or until berries can be mashed. Remove from heat.
Strain the berry mixture into a bowl, pushing with a wooden spoon. Allow to cool. Can be stored in a squeeze bottle in the refrigerator for up to two weeks.
Stuff one wonton wrapper with 1/6 of the chocolate chips. Paint water on the edges, seal in a triangle shape, crimp lightly with a fork to ensure seal. Repeat with all six wonton skins.
In a large pot (or in a deep fat fryer) heat 3 inches of canola oil to 350 degrees. Using a spider or a slotted spoon, add the stuffed wontons to the oil and fry until golden on both sides. Remove to drain on paper towels.
Place the chopped chocolate in a small bowl. Heat heavy cream to a simmer and add to the chocolate stirring until the chocolate melts. Add Grand Marnier to taste.
Arrange wontons on a plate. Top with the coulis and chocolate
Mini Cheddar Cheese Souffles in Tomato Shells
By: Michele B
6 large firm, ripe tomatoes
Salt
2 tablespoons unsalted butter
2 tablespoons finely chopped shallots
2 tablespoons flour
6 tablespoons heavy cream
6 egg yolks
1 teaspoon salt
1 cup finely grated cheddar cheese
4 egg whites
Pinch cream of tartar
1 tablespoon finely grated dry jack cheese
Preheat the oven to 400 degrees F.
Cut the upper half from each tomato and scoop out the seeds and pulp. Sprinkle insides of the tomatoes lightly with salt, and invert on paper towels to drain for 20 minutes.
In a small, heavy saucepan, melt the butter over medium heat. Add the shallots and cook, stirring, for 2 minutes. Stir in the flour, and cook, stirring, for 3 minutes. Whisk in the cream, and simmer, stirring constantly, for 5 minutes. Remove from the heat and whisk in the egg yolks, salt,and cheddar.
In a bowl with an electric mixer, beat the egg whites with a pinch of cream of tartar until stiff peaks form. Fold 1/4 of the egg whites into the cheese-egg yolk mixture. Gently incorporate the remaining egg whites. Spoon the batter into the tomato shells, filling them 3/4 full. Place the tomatoes in a baking dish, and sprinkle 1/2 teaspoon of dry jack cheese over each. Place the tomatoes in the oven and immediately lower the heat to 375 degrees F.
Bake until the souffles have risen and are golden brown on top, about 20 to 25 minutes (but do not open the door during the baking time).
Remove from the oven and serve immediately.
EZZZ Homemade Cheesy Mac
By: Michele B
4 cups cooked elbow macaroni, drained
2 cups grated cheddar cheese
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1 cup milk
Preheat oven to 350 degrees F.
Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.
LAMB AND FETA LASAGNA
By: Michele B
1 1/2 pounds lean ground lamb
1 cup chopped yellow onions
1 tablespoon chopped garlic
2 ounces prosciutto, diced
2 tablespoons tomato paste
1/4 cup lightly toasted pine nuts
1 (28-ounce) can diced tomatoes and their juices
1 (14-ounce) can diced tomatoes and their juices
2 teaspoons chopped fresh oregano leaves
1 teaspoon chopped fresh rosemary leaves
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound ricotta cheese
6 ounces feta cheese, crumbled
1 1/4 cups packed grated Parmesan
1 pound lasagna noodles, cooked
Preheat the oven to 350 degrees F.
Heat a large skillet over medium-high heat. Add the lamb and cook, stirring to break up the meat, for 2 minutes. Remove from the heat and drain in a colander. Discard the fat from the pan, return the meat to the pan, and cook, stirring, for 3 minutes. Add the onions and cook, stirring, for 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the prosciutto and tomato paste, stir well, and cook for 1 minute. Stir in the pine nuts. Add the tomatoes and their juices and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for 25 minutes. Add the oregano, rosemary, salt, and pepper, and stir well. Remove from the heat and let cool.
Combine the ricotta, feta, and 1 cup of the Parmesan in a medium bowl and mix well.
Place a layer of lasagna noodles in the bottom of a 9-inch square baking dish. Spread 1/3 of the lamb mixture over the noodles and top with 1/3 of the cheese mixture. Repeat with the remaining ingredients, for 3 layers in all. Sprinkle the top with the remaining 1/4 cup Parmesan.
Cover tightly with aluminum foil and bake for 50 minutes. Uncover and bake until bubbling and golden brown, about 15 minutes longer. Remove from the oven and let sit for 15 minutes before serving.
Yogurt Fruit and Granola Parfaits
1 large container of vanilla yogurt (or whatever flavor you like)2 cups of assorted fresh fruit (I used peaches and blueberries)
1 box of granola bars (honey nut work best)
Use pretty wine glasses or martini glasses and layer yogurt, fruit, then granola ending with granola. The amounts listed above are enough for 8 parfaits.
GRILLED ARTICHOKES WITH GRILLED LEMON MAYO
By: Michele B
4 large artichokes, rinsed well, top third removed, and leaf tips trimmed
1/4 cup salt, plus 1 teaspoon
2 lemons, cut in 1/2
1 cup olive oil
1/3 cup balsamic vinegar
1 tablespoon chopped garlic
1 tablespoon chopped parsley leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 ounces herbed goat cheese, crumbled
Grilled Lemon Mayonnaise, recipe follows
Fill a large pot 3/4 full with water. Add 1/4 cup of the salt and bring to a boil.
Rub the cut sides and bottoms of the artichokes with the lemon wedges and carefully add them to the boiling water. Weight the artichokes as necessary with a heavy dish or bowl, and simmer, partially covered, until the bottoms are just tender and can be pierced with a sharp knife and an outer leaf pulls out easily, about 15 minutes. Drain the artichokes upside down in a colander until cool enough to handle.
Cut the artichokes into quarters and discard the prickly purple leaves and hairy choke.
In a bowl, combine the olive oil, vinegar, garlic, parsley, salt, and pepper. Add the artichoke quarters and toss to coat. Let marinate for 2 to 4 hours, turning occasionally.
Preheat the grill to medium-high.
Remove the artichokes from the marinade and grill, turning, until warmed through and lightly charred around the edges, about 5 minutes. Place on a platter and top with the crumbled cheese. Drizzle with the grilled lemon mayonnaise and serve additional mayonnaise on the side for dipping.
Grilled Lemon Mayonnaise:
2 lemons, halved
1 large egg*
2 to 3 tablespoons water
1/2 cup olive oil
1/2 cup vegetable oil
1/2 teaspoon salt
Pinch cayenne
Preheat the grill to medium-high.
Place the lemon halves, cut sides down, on the grill and cook until charred, about 1 minute.
Squeeze the lemon juice into the bowl of a blender or food processor. Add the egg and 1 tablespoon water and process for 20 seconds. With the processor running, slowly pour in the olive and vegetable oils through the feed tube and process until emulsified, adding additional water 1 tablespoon at a time to thin the mayonnaise to drizzling consistency. Add the salt and cayenne pulse to blend.
Adjust the seasoning to taste, transfer to an airtight container, and refrigerate for at least 30 minutes before using. (Mayonnaise will keep refrigerated for up to 24 hours.)
Yield: about 1 1/4 cups
Farmers Pasta
By: Michele B
Butter, for greasing pan
2 tablespoons (or more) olive oil
6 ounces pancetta, chopped (reg bacon is fine)
4 teaspoons minced garlic
1/3 cup all-purpose flour
7 cups whole milk
8 ounces Fontina cheese, grated
4 ounces mozzarella cheese, grated
3/4 cup freshly grated Parmesan
6 ounces provolone cheese, grated
1 pound rigatoni pasta
3 tablespoons chopped fresh Italian parsley leaves
3 tablespoons chopped fresh basil leaves
Salt and freshly ground black pepper
2 cups fresh coarse bread crumbs
Extra-virgin olive oil, for drizzling
Butter a 13 by 9 by 2-inch baking dish. Preheat the oven to 375 degrees F.
Heat 1 tablespoon of oil in a heavy large pot over medium-high heat. Add the pancetta and saute until golden and crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a small bowl. Pour off all but 1/4 cup of the pan drippings (if necessary, add more oil to the pan drippings to equal 1/4 cup total). Reduce the heat to medium. Add 3 teaspoons of garlic and saute until fragrant, about 30 seconds. Add the flour and whisk for 2 minutes. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Gradually whisk in all the Fontina, mozzarella, Parmesan, and provolone cheeses.
Meanwhile, bring a large pot of salted water to a boil. Add the rigatoni and cook until almost al dente, stirring occasionally, about 7 minutes. (The pasta will continue cooking in the oven.) Drain pasta and add directly into the cheese. Add the parsley, basil, and pancetta and toss to coat. Season the pasta mixture, to taste, with salt and pepper. Transfer the pasta mixture to the prepared dish.
Heat the remaining 1 tablespoon of oil in a heavy large skillet over medium heat. Add the remaining garlic and saute until fragrant, about 30 seconds. Remove from the heat. Add the bread crumbs and toss to coat. Sprinkle the bread crumb mixture over the pasta mixture. Drizzle the top with extra-virgin olive oil and bake until the sauce bubbles and the bread crumbs are golden brown, about 20 minutes
Pasta with Mushroom Sauce
By: Michele B
1 envelope (0.9 ounce) garlic-mushroom recipe soup mix
2 cups water
1 box (1 pound) penne pasta
2 tablespoons olive oil
1 small sweet red pepper, sliced
1 1/2 pounds assorted pre-sliced mushrooms
1/2 cup grated Parmesan
1/2 cup chopped flat-leaf Italian parsley
1/4 cup heavy cream
Whisk together soup mix and water in medium-size bowl; set aside.
Cook pasta according to package directions.
Meanwhile, heat oil in large skillet. Add sweet pepper and mushrooms; saute until partially tender, about 10 minutes. Stir in soup mixture. Increase heat to medium-high; cook, uncovered, until slightly thickened, about 8 minutes. Stir in 1/4 cup Parmesan, the parsley and the heavy cream; cook another 1 minute or until heated through.
Drain the pasta well; transfer the pasta to a large serving bowl. Add mushroom sauce and the remaining 1/4 cup Parmesan; toss to mix well. Serve the pasta immediately.
Pasta Al Forno
By: Michele B
1 pound ziti rigate
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 small onion, finely chopped
3 cloves garlic, chopped
1 (15-ounce) can, crushed tomatoes
1/2 cup heavy cream
2 pinches ground cinnamon
Salt and pepper
3 ounces prosciutto, 1 thick slice from deli, chopped (ham is fine)
1/4 to 1/3 cup grated Parmigiano-Reggiano
Softened butter to coat a medium casserole or baking dish
Bring large pot of water to boil, then salt and cook pasta to al dente on the chewy side, 7 minutes. Once your pasta water comes to a boil to cook ziti, preheat oven to 500 degrees F.
To medium skillet over medium heat add extra-virgin olive oil, 2 turns of the pan. Cook onions and garlic in oil 3 to 5 minutes. Stir in tomatoes and bring to a bubble. Add cream and season sauce with cinnamon, salt and pepper. Add chopped prosciutto to sauce and stir with cooked pasta to combine. Coat a medium casserole with the butter. Adjust seasonings and transfer pasta to casserole. Cover pasta with Parmigiano-Reggiano and place in the oven for 10 minutes. Serve hot from oven.
Other Recipes from this Episode
Veal Rolls with Pancetta
Pears with Vanilla Ice Cream and Chocolate Sauce
Broccoli Cheese Casserole
By: Michele B
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup mayonnaise
1 egg, beaten
1/4 cup onions, chopped
3 (10 ounce) packages frozen chopped broccoli
8 ounces shredded sharp Cheddar cheese
salt and pepper to taste
1 dash paprika
Preheat oven to 350 degrees F Butter a 9x13 inch baking dish.
In a medium mixing bowl, whisk together condensed soup, mayonnaise, egg and onions.
Place frozen broccoli into a very large mixing bowl. (I like to use my large stainless steel bowl to mix this recipe thoroughly.) Break up the frozen broccoli. Using a rubber spatula, scrape soup-mayonnaise mixture on top of broccoli, and mix well. Sprinkle on cheese, and mix well. Spread mixture into prepared baking dish, and smooth top of casserole. Season with salt, pepper and paprika.
Bake for 45 minutes to 1 hour.
Alfredo Mostaccioli
By: Michele B
1 (16 ounce) package mostaccioli
1 cup heavy cream
1/2 cup butter
1/2 cup grated Parmesan cheese
1 cup chopped fresh parsley
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Combine heavy cream and butter in a Dutch oven or large, heavy saucepan over medium heat. Heat until butter melts, stirring occasionally; be careful not to bring mixture to a boil. Stir in Parmesan cheese, parsley, salt, pepper and garlic powder. Toss with cooked pasta and serve immediately.
Spinach Artichoke Calzones
By: Michele B
2 cups part skim ricotta
1/4 teaspoon nutmeg, freshly grated or a few pinches ground
A few grinds black pepper
1/2 cup (a couple of handfuls) grated Parmigiano, plus extra, for sprinkling
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
1 (15-ounce) can quartered artichoke hearts, drained and coarsely chopped
2 cloves garlic, finely chopped
2 (10-ounce) tubes refrigerated pizza dough
2 cups shredded mozzarella
Garlic oil (1 or 2 cloves chopped and heated in 1/2 cup extra-virgin olive
oil)
2 cups tomato sauce, marinara or pizza sauce, for dipping or Five Minute Spicy
Marinara, recipe follows
Preheat oven to 425 degrees F.
Combine first 7 ingredients in a bowl. Roll each pizza dough out on a cookie sheet, and halve each cross-wise. Spread 1/2 cup mozzarella and up to 1/4 of filling on each rectangle. Work on just half of the surface of each rectangle of dough, then fold dough over top of filling and pinch edges firmly to seal. For a half-moon "pizza parlor" look to your calzones, mound filling into a half-moon shape, fold dough over top trim edges of dough to follow the rounded shape, then seal edges.
Tie strips of dough scraps in knots, brush with garlic oil and sprinkle with grated cheese. Bake knots with calzones.
If your dough tears, remove a little of the filling and repair. Repeat the process, spacing the calzones evenly on baking sheet. Bake the calzones for 12 to 15 minutes or until golden brown all over. Serve calzones with warm tomato or pizza sauce for dunking.
Personal Note: Freeze any remaining filling in a small plastic container and use it to stuff a chicken breast on another day.
Five Minute Spicy Marinara:
2 tablespoons (two turns around the pan) extra-virgin olive oil
3 cloves garlic crushed
1/2 teaspoon crushed red pepper flakes
1 (32 ounce) can chunky style crushed tomatoes
Salt and pepper
1 teaspoon Italian dried seasoning
1 handful Italian parsley leaves, chopped
Add olive oil to medium saucepan over moderate heat. Add garlic and crushed pepper to the heated olive oil; when pepper snaps and garlic sizzles, stir in crushed tomatoes. Season sauce with salt, pepper, and Italian seasoning. Cook for five minutes and stir in parsley. Serve.
Yield: 4 servings
Zucchini Quiche
By: laurajean
4 cups thinly sliced zucchini (I wonder if you could substitute some other veggie in this??? like broccoli or spinach and mushrooms???)
1 lg onion, thinly sliced
3 tbs butter
2 eggs
2 tsp dried parsley flakes
1/2 tsp salt
1/2 tsp each garlic powder, dried basil and oregano
1/4 tsp pepper
2 cups (8 oz) shredded mozzarella cheese
2 tsp prepared mustard
1 pastry shell (9 in)
In a large skillet, saute the zucchini and onion in butter until tender; drain. In a large bowl, whisk the eggs, parsley, salt, garlic powder, basil, oregano and pepper. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add egg mixture.
You can bake immediately, or you can cover and refrigerate over night. Remove from fridge 30 min. before baking. Bake, uncovered, at 400 for 35-40 min or until a knife inserted near the center comes out clean and crust is golden brown (cover loosely with foil after 25 min if needed to prevent over browning). Let stand 5 min before cutting.
OR (And I REALLY like this option!!!)
Cover and freeze up to 2 months. To use frozen quiche: Thaw in the refrigerator (I would take it out the Saturday morning or afternoon BEFORE Sunday and let it start thawing in the fridge). Bake, uncovered, at 400 for 50-55 min or until a knife inserted near the center comes out clean. Follow the rest of the directions above.
Baked Brunch Sandwiches
By: laurajean
3 tbs Dijon mustard
12 slices bread
6 slices fully cooked ham
12 slices cheddar or Swiss cheese
1 med. tomato, thinly sliced
3 tbs butter or margarine, softened
4 eggs
1/4 cup milk
1/4 tsp pepper
Spread mustard on one side of six slice of bread. Layer ham, cheese and tomato over mustard; top with remaining bread. Butter the outsides of the sandwiches; cut in half. Arrange in a greased 13x9x2 in. baking dish. Beat eggs, milk and pepper; pour over sandwiches. Cover and refrigerate overnight. Remove from fridge 30 min. before baking. Bake, uncovered, at 375 for 30 min or until the sandwiches are golden brown and the cheese is melted. Yield: 6 servings.
Picante Potato Pie
By: laurajean
5 eggs
2 1/2 cups frozen shredded hash browns
1 cup (4 oz) shredded Monterey Jack cheese
1/2 cup shredded sharp cheddar cheese
2/3 cup Picante sauce
2 green onions, sliced
1/4 tsp salt
6 bacon strips, cooked and crumbled
Additional Picante sauce or salsa, opt.
In a bowl, beat eggs. Stir in the hash browns, cheeses, Picante sauce, onions and salt. Pour into a greased 9-in. pie plate. Cover and refrigerate overnight. Remove from the fridge 30 min before baking. Bake at 350 for 25 min. Sprinkle with bacon; bake 5-10 more min. or until a knife inserted near the center comes out clean. Serve with additional Picante sauce or salsa if desired. Yield: 6 servings.
Sweet Potato Souffle
By: sherrisa
1 large can sweet potatoes (40 oz.)
1 tsp. vanilla
1 cup sugar
3 eggs
1/2 c. milk
1 stick butter, melted
Heat potatoes in syrup; drain & whip with mixer until fluffy. Add butter & other ingredients. Beat well. Pour into buttered casserole dish. Bake about 20 minutes @ 350. While baking, prepare topping.
Topping:
1 c. brown sugar
1/3 c. melted butter
1 c. chopped pecans
1/3 c. flour
Melt butter, mix sugar, flour & pecans; add to butter. Mix well & spread on top of casserole. Return to oven for about 10 minutes, or until firm.
Baked Macaroni and Cheese
By: michelle t
This is real simple. Just cook enough noodles to fill a 9x13 pan. Make a white sauce, you know milk, butter, flour and salt and pepper. Mix that in real good with the noodles. Cover with shredded cheddar, co-jack, whatever you prefer, and bake for about 20 minutes in a 350 oven.
This is my sister-in-law's recipe and it is always the kids favorite at family gatherings. I love it too! Just be careful not to over cook the noodles, prepare them al dente!
REAL BAKED/Crockpot Mac & Cheese
By: Star
Here's the Crock Pot version; it's my family's favorite and great to take to work; just plug in three hours before lunchtime!
8 ounces elbow macaroni, cooked and drained (do not overcook)
1 13 ounce can evaporated milk
1 cup whole milk
1/4 cup (1/2 stick) melted butter
2 large eggs, beaten
4 cups grated sharp cheddar cheese, divided
Salt and white pepper to taste
1/3 cup grated Parmesan cheese (optional)
In crock pot, mix cooked macaroni, evaporated milk, whole milk, melted butter, beaten eggs, 3 cups of cheddar cheese and salt and pepper to taste.
Top with remaining cup of cheddar cheese and Parmesan cheese, if using.
Cover and cook on low setting for 3 hours.
Makes 8 servings.
'Fried' apples
Slice and core (I never peel, but you may prefer too) @8 Granny Smiths 4Tbsp butter 1/4 cup brown sugar 2 Tbsp cinnamon Place all of above ingredients in large micorwavable dish. Microwave on high for @ 2 minutes. Stir, and nuke until apples are soft. @ 4-5 minutes.
Cheese Enchiladas
Posted by Sheril
12 corn tortillas
1 cup cheddar cheese -- shredded
1 cup Monterey jack cheese -- shredded
1 cup sour cream
1/2 cup onion -- chopped
1 clove garlic -- crushed
1 can tomato sauce -- (8 ounce)
1 can chopped green chilies - drained,(4 ounce)
1/4 teaspoon ground cumin
1/2 cup cheddar or Monterey jack cheese--shredded
Enchiladas: Heat oven to 350F degrees. Prepare Tortillas. Mix 1 cup Cheddar, 1 cup Monterey Jack cheese, sour cream, onion and garlic. Spoon about 1/4 cup cheese mixture down center of each tortilla. Roll up; place seam sides down in ungreased oblong baking dish, 12 X 7 1/2 X 2".
Mix tomato sauce, chilies and cumin. Spoon tomato mixture lengthwise down center of each enchilada. Sprinkle 1/2 cup cheese over tomato mixture. Bake uncovered until cheese is melted and filling is bubbly, about 20 minutes. Can be frozen before baking
Broccoli Cheddar Veggie soup
Posted by Sheril
15 cups apx. mixed veggie blends mostly broccoli, carrot, cauliflower
10 cups of water
8 Tblsp. Chicken soup base
cook till very tender and cool
This can be bagged up into 3 Ziploc with 4 cups soup base each to finish the recipe:
for each 1 cup of base add:
1/2 cup milk
1 Tblsp. cornstarch stirred into about 1/4 cup chicken broth.. (can use water.. just need something to mix it with)
stir till thick and add:
shredded cheddar... to taste.. stir to melt cheese... serve
can be poured over rice to stretch it
