Thursday, February 15, 2018
Original recipe by Food Network Kitchen
This is a great manicotti recipe from the Food Network. However, I use a meat sauce, verses a marinara sauce. When I say meat sauce, I mean I use sausage and ground beef in this sauce. Yes, together. It is delicious! All you have to do is brown about a pound of sausage and about a pound of ground beef and then add it to the "All Time Favorite Tomato Sauce". It's that easy and you'll taste the difference. See below for the "All Time Favorite Tomato Sauce" recipe.
All Time Favorite Tomato Sauce
1 pound fresh spinach, stems trimmed and well washed or a 10-ounce package frozen spinach, thawed
Kosher salt, plus 1/2 teaspoon
12 manicotti shells
3 cups marinara sauce, recipe follows
1 1/2 cups ricotta cheese (about 1 pound)
1 cup shredded mozzarella cheese (about 4 ounces)
1 cup freshly grated Parmesan cheese or a mixture of half Pecorino and Parmesan
2 large eggs, lightly beaten
Pinch freshly grated nutmeg
Freshly ground pepper
2 teaspoons unsalted butter, diced
2 tablespoons extra-virgin olive oil
1/4 medium onion, diced (about 3 tablespoons)
3 cloves garlic, chopped
3 1/2 cups whole, peeled, canned tomatoes in puree, (one 28-ounce can), rough chopped
Sprig of fresh thyme
Sprig of fresh basil
2 teaspoons kosher salt
Freshly ground black pepper
Bring a large pot of water to a boil over high heat, and season generously with salt. Fill a medium bowl with ice water and season with salt, as well. Boil the spinach, uncovered, until tender, about 3 to 4 minutes. Remove with a slotted spoon, (do not drain), and immediately plunge the spinach into the ice water. Drain and squeeze the excess water from the spinach, and finely chop. Alternatively, if using thawed spinach, simply squeeze, and finely chop.
In the same pot of boiling water, cook the pasta shells until al dente, tender but still slightly firm. Drain and pat dry.
Preheat the oven to 350 degrees F.
Cover the bottom of a 9- x 13-inch ovenproof baking dish with 1 cup of the marinara sauce. In a medium mixing bowl, evenly combine the ricotta, mozzarella, and 1/3 cup of the Parmesan, the eggs, and the spinach. Season with 1/2 teaspoon salt, nutmeg, and pepper to taste. Spoon the cheese mixture into the manicotti shell and line them up in the baking dish. Cover with the remaining sauce. Scatter the remaining cheese on top and dot with the butter. Bake for 30 minutes. Serve immediately.
Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use now, or stored covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
Yield: 3 1/2 cups
Thursday, December 28, 2017
Original recipe by David Rocco
2 large tomatoes, thickly sliced
2 (1 pound) mozzarella balls, thickly sliced
4 fresh basil leaves
Extra-virgin olive oil, for drizzling
On a plate, arrange the slices of tomato and mozzarella, alternation one after the other and fanning out. Tear the fresh basil over the salad, salt and drizzle with the best extra-virgin olive oil available.
Monday, November 27, 2017
Original recipe by https://www.fortheloveofcooking.net/2013/01/italian-goulash-2.html
1 tablespoon olive oil
1 pound lean ground beef
1 yellow onion, diced
3 - 4 baby bell peppers (red & orange), diced
8 - 10 ounce mushrooms, sliced
4 - 5 cloves of garlic, chopped
Salt and pepper, to taste
4 cups "All Time Favorite Tomato Sauce" ( See recipe link below )
12 ounce elbow macaroni, cooked per directions
Fresh basil, chiffonade
Parmesan cheese, grated
All Time Favorite Tomato Sauce Recipe
Heat the olive oil in a large skillet over medium heat. Add the onions and mushrooms and cook for 3 - 4 minutes. Add the ground beef, bell peppers, chopped garlic and season with salt and pepper; cook until ground beef has browned. Drain any excess grease from the pan. Add the tomato sauce and stir until mixed thoroughly. Simmer for 1 - 2 hours so that the flavors combine.
Cook the elbow macaroni per instructions and drain completely. Combine the macaroni with the sauce mixture and add the fresh basil and mix well. Simmer for 15 minutes, so that the sauce has time to flavor the noodles. Top with Parmesan cheese and serve.
Wednesday, November 1, 2017
Caprese Zucchini Noodle Salad
Original recipe by KitchenAid Recipes
If you have a KitchenAid Stand Mixer buy the KitchenAid Spiralizer Attachment with Peel, Core & Slice. It will make the job of spiraling fast and easy. If you do not have a KitchenAid Stand Mixer don't worry, because your grocery store should sale zucchini noodles. This is a great salad and everyone will love it!
1- 2 large zucchini, at least 1 1/2 inches thick, spiral cut into noodles
1 pint grape tomatoes, halved
4 ounces fresh mozzarella, cut into 1/2 - inch cubes
2 tablespoons thinly sliced fresh basil
2 teaspoons red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons olive oil
Bring 3 to 4 quarts of water to boil in large pot over high heat. Add 2 to 3 tablespoons salt. Fill separate large bowl with ice water and set aside. Cook zucchini noodles in salted water, 45 seconds. Drain and place in ice water to stop cooking. When chilled, drain zucchini noodles.
Combine zucchini, tomatoes, mozzarella and basil in a large bowl. In a separate small bowl, combine vinegar, salt, pepper and then whisk in olive oil. Add dressing to salad and toss to coat.
Divide evenly onto 4 salad plates and serve.
New York Style Cheesecake
Original recipe by Emeril Lagasse (adapted by Frank Hays)
1 3/4 cup graham cracker crumbs
8 tablespoons ( 1/2 cup) unsalted butter
1 1/2 tablespoons sugar
2 1/2 (8 ounce) packages cream cheese, softened
1 1/2 cups sugar
1 lemon, zested
1 orange, zested
1/2 teaspoon vanilla extract
3 tablespoons all-purpose flour
2 egg yolks
1/2 cup sour cream
Preheat oven to 375 degrees.
Butter the bottom and sides of a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, butter and sugar and mix well. Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool.
Increase oven temperature to 500 degrees.
In a large mixing bowl with an electric mixer, combine cream cheese, sugar, zests and vanilla and beat until light and creamy.
Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add sour cream and mix until smooth.
Pour mixture into prepared pan and bake for 12 minutes. Reduce oven temperature to 200 degrees and bake for 1 hour more.
Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving.
To serve, slice with a knife dipped in hot water and wiped with a clean cloth, and serve.
Yield: 8 to 10 servings
Wednesday, October 25, 2017
Rum Glazed Pumpkin Cake
Original recipe by Taste of Home
1/2 cup chopped pecans
1 can (15 ounce) solid-pack pumpkin
1/2 cup sugar
1/2 cup canola oil
4 large eggs
1/4 cup water
1 package yellow cake mix (regular size)
1 - 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup sugar
1/2 cup butter, cubed
1/4 teaspoon ground cinnamon
Dash ground cloves
1/2 cup rum
Preheat oven to 350 degrees. Grease and flour a 10-inch fluted tube pan; sprinkle pecans onto bottom of pan.
In a large bowl, beat pumpkin, sugar, oil, eggs and water until well blended. In another bowl, whisk cake mix and spices; gradually beat into pumpkin mixture. Transfer to prepared pan.
Bake 55 - 60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack.
In a small saucepan, combine sugar, butter, cinnamon and cloves; cook and stir over medium heat until butter is melted. Remove from heat. Stir in rum; cook and stir 2 - 3 minutes longer or until sugar is dissolved.
Gradually brush glaze onto warm cake, about 1/4 cup at a time, allowing glaze to soak into cake before adding more. Cool completely.
Yield: 12 servings
Hint: To remove cakes easily, use solid shortening to grease plain and fluted pans.
Sunday, October 1, 2017
Oringinal recipe by NYT Cooking
1 cup sugar
1/2 cup unsalted butter, softened
1 cup unbleached flour
1 teaspoon baking powder
Pinch of salt
24 halves pitted purple plums
Heat oven to 350 degrees
Cream the sugar and softened butter together in a bowl. Add the flour, baking powder, salt and eggs and beat well.
Lightly coat an 8-inch springform pan with non-stick spray and spoon the batter into the springform pan. Place the plum halves skin side up on top of the batter.
Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon.
Bake 1 hour, approximately. Once cooled, serve plain or with whipped cream.
You can freeze your plum torte if desired. Double-wrap the torte in foil and place in a plastic bag and seal. To serve a torte that has been frozen, simply defrost and reheat it briefly at 300 degrees.