Manicotti

Manicotti
Original recipe by Food Network Kitchen
https://www.foodnetwork.com/recipes/food-network-kitchen/manicotti-recipe-2008786

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
https://crowdedkitchen509.blogspot.com/2012/04/all-time-favorite-tomato-sauce.html

Ingredients:

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

Marinara Sauce:

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

Directions:

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.

Marinara Sauce:

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

Italian Goulash

Italian Goulash
Original recipe by https://www.fortheloveofcooking.net/2013/01/italian-goulash-2.html

Ingredients:

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
https://crowdedkitchen509.blogspot.com/2012/04/all-time-favorite-tomato-sauce.html

Directions:

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.

Blackened Steak Salad

Blackened Steak Salad
Original recipe by Epicurious

Hands down, this is the best dinner salad ever!

Ingredients:

Spice Mixture

1 tablespoon paprika
2 teaspoons ground black pepper
1 1/2 teaspoon salt
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme

Salad

1/4 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
6 cups (packed) mixed baby greens
1/2 green bell pepper, thinly sliced
1/2 cup thinly sliced red onion
2 (6 ounce) beef tenderloin steaks, each about 1/2-inch thick
3 tablespoons butter, melted
6 tablespoons crumbled blue cheese (about 3 ounces)
1 tomato, quartered

Directions:

Spice Mixture

Mix all ingredients in a small bowl. (Can be made 1 week ahead. Store airtight at room temperature.)

Salad

Whisk oil, vinegar and mustard in large bowl to blend. Season with salt and pepper. Add greens, bell pepper and onion and toss to coat. Divide salad between 2 plates.

Spread spice mixture on plate. Coat both sides of steaks with spice mixture. Dip both sides of steaks into melted butter. Heat heavy large skillet over high heat until very hot. Add steaks and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer to cutting board; let stand 2 minutes. Thinly slice steaks crosswise. Arrange slices atop salads. Sprinkle with cheese. Garnish with tomato and serve.

Barbecued Beef Brisket

Barbecued Beef Brisket
Recipe submitted by Thomas M Shields

Ingredients:

1/2 cup packed brown sugar
1/2 cup ketchup
1/4 cup water
1/4 cup cider vinegar
1/4 cup canola oil
3 tablespoons dark corn syrup
2 tablespoons prepared mustard
1 tablespoon prepared horseradish
1 garlic clove, minced

Brisket

2 tablespoons canola oil
1 fresh beef brisket (2 to 2 1/2 pounds), trimmed

Directions:

In a small saucepan, combine the first nine ingredients; cook and stir over medium heat 3 - 4 minutes or until brown sugar is dissolved. Transfer to a disposable foil pan.

In a large skillet, heat oil over medium heat. Brown brisket on both sides. Place in foil pan, turning to coat with sauce. Cover pan tightly with foil.

Place pan on grill rack over indirect medium heat. Grill, covered, 2 to 2 1/4 hours or until meat is tender.

Remove from heat. Remove brisket from pan; tent with foil and let stand 10 minutes. Meanwhile, skim fat from sauce in pan. Cut brisket diagonally across the grain into slices; serve with sauce.

6 servings

Classic Beef Stroganoff

Classic Beef Stroganoff
Recipe by bettycrocker.com

This recipe is simple to make and the dish is great tasting.

Ingredients:

1 1/2 pounds beef sirloin steak, 1/2 inch thick
8 ounces fresh mushrooms, sliced (2 1/2 cups)
2 medium onions, thinly sliced
1 garlic clove, finely minced
1/4 cup butter
1 1/2 cups beef broth
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 cup all-purpose flour
1 1/2 cups sour cream
3 cups hot cooked egg noodles

Directions:

Cut beef across grain into 1 1/2 x 1/2-inch strips.

Cook mushrooms, onions and garlic in butter in a 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.

Cook beef in same skillet until brown, Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.

Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.

Slow Cooker Spicy Chili

Slow-Cooker Spicy Chili

Ingredients:

2 pounds ground beef
2 (16 oz) cans kidney beans, rinsed and drained
2 (14.5 oz) cans diced tomatoes, drained
1 (8 oz) can tomato sauce
2 onions, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
3 tablespoons chili powder
1 tablespoon cayenne pepper
2 teaspoons salt
1 teaspoon ground black pepper
1/2 cup shredder Cheddar cheese

Directions:

Heat a large skillet over medium-high heat and stir in ground beef.  Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 7 minutes.  Drain and discard any excess grease.

Combine ground beef, kidney beans, diced tomatoes, tomato sauce, onions, bell pepper, garlic, chili powder, cayenne pepper, salt and black pepper in a slow cooker.  Cover and cook on low for 10 hours, or high for 4 hours.

Garnish each serving with Cheddar cheese.

10 servings

Guinness Beef Stew

Guinness Beef Stew
Recipe submitted by Lisa VanMansum

Ingredients:

1 (3 1/2-to-4-pound) boneless beef chuck-eye roast, pulled apart at seams, and cut into 1 1/2-inch pieces
Salt and pepper
3 tablespoons vegetable oil
2 onions, chopped fine
1 tablespoon tomato paste
2 garlic cloves, minced
1/4 cup all-purpose flour
3 cups low-sodium chicken broth
1 1/4 cups Guinness Draught (do not use Guinness Extra Stout, it will be too bitter)
1 1/2 tablespoons packed dark brown sugar
1 teaspoon minced fresh thyme
1 1/2 pounds Yukon Gold potatoes, unpeeled, cut into 1-inch pieces
1 pound carrots, peeled and cut into 1-inch pieces
2 tablespoons minced fresh parsley

Directions:

Adjust oven rack to lower-middle position and heat to 325 degrees.

Season beef with salt and pepper.

Heat oil in Dutch oven over medium-high heat until shimmering.  Add onions and 1/4 teaspoon salt and cook, stirring occasionally, until well browned, 8 to 10 minutes.

Add tomato paste and garlic and cook until rust-colored and fragrant, about 2 minutes.

Stir in flour and cook for 1 minute.  Whisk in broth, 3/4 cup Guinness Draught, sugar, and thyme, scraping up any browned bits.  Bring to simmer and cook until slightly thickened, about 3 minutes.  Stir in beef and return to simmer.

Transfer to oven and cook, uncovered, for 90, stirring halfway through cooking.

Stir in potatoes and carrots and continue cooking until beef and vegetables are tender, about 1 hour, stirring halfway through cooking.

Stir in remaining 1/2 cup Guinness Draught and parsley.

Season with salt and pepper to taste, and serve.

Serves 6 to 8

Recipe submitted by Lisa VanMansum

Do you like ice cream?  If yes, here's another recipe that Lisa VanMansum has submitted.  Buttermilk Ice Cream.

http://crowdedkitchen509.blogspot.com/2014/08/buttermilk-ice-cream.html

Spicy Slow-Cooker Chili

Spicy Slow-Cooker Chili

Ingredients:

2 pounds ground beef
2 medium onions, chopped
2 tablespoons minced garlic
1 cup chopped celery
2 (15 oz) cans diced tomatoes
1 (15 oz) can tomato sauce
1 (15 oz) can pinto beans
1 (15 oz) can red kidney beans
4 tablespoons chili powder
1 tablespoon cumin
2 teaspoons paprika
2 teaspoons chipotle powder

Shredded cheddar cheese
Sour cream
Chopped cilantro
Sliced green onions


Directions:

In a large skillet, saute the chopped onions, minced garlic and chopped celery.  Add the ground beef and cook until no longer pink.

While the ground beef is browning, add the remaining ingredients into the slow-cooker.

Add the ground beef, sauteed onions, celery and garlic to slow-cooker and stir well.

Cook on low for 8 to 10 hours.

If needed, add additional liquid.

Serve chili with shredded cheddar cheese, a dollop of sour cream, chopped cilantro and sliced green onions.

6  to 8 servings.

Look for a dried Chile chipotle, if you have problems finding chipotle powder.  Chop the Chile.

Slow Cooker Italian Pot Roast

Slow Cooker Italian Pot Roast
Recipe by Everyday Food, Martha Stewart

Ingredients:

1 tablespoon olive oil
Coarse salt and ground pepper
1 can whole tomatoes in puree (28 ounces)
1 large onion, cut into 8 wedges
1 tablespoon fresh rosemary, chopped
3 pounds beef chuck roast
4 garlic cloves, halved lengthwise
1 1/4 pounds small white potatoes, scrubbed

Directions:

With a sharp knife, cut 4 slits in beef roast; stuff slits with half the garlic.  Generously season beef with 1 1/2 teaspoon salt and 1 teaspoon pepper.

In a large skillet, heat oil over high heat, swirling to coat bottom of pan.  Cook beef until browned on all sides, about 5 minutes.

In a 5-quart slow cooker, combine beef, onion, potatoes, tomatoes (with puree), rosemary, and remaining garlic.

Cover; cook on high setting until meat is fork-tender, about 6 hours, or 8 to 9 hours on low setting.

DO NOT UNCOVER WHILE COOKING

Transfer meat to a cutting board; thinly slice, and discard any gristle.  Skim fat from top of sauce.

To serve, divide beef and vegetables among bowls; generously spoon sauce over top.

Serves 8

Classic Ragu Bolognese

Classic Ragu Bolognese
Original recipe by Bon Appetit

Ingredients:

2 tablespoons extra-virgin olice oil
2 medium onions, finely chopped (about 1 1/2 cups)
2 celery stalks, finely chopped (about 1 cup)
2 carrots, peeled, finely chopped (about 3/4 cup)
6 oz ground beef (85% lean)
6 oz ground veal
3 oz thinly sliced pancetta (Italian bacon), finely chopped
1/2 cup dry red wine
3 cups beef stock or chicken stock, divided
3 tablespoon tomato paste
   kosher salt and freshly ground black pepper
1 cup whole milk
1 lb tagliatelle or fettuccine
   finely grated Parmesan for serving

Directions:

Heat oil in a large heavy pot over medium-high heat.  Add onions, celery, and carrots.  Saute until soft, 8 - 10 minutes. 

Add beef, veal, and pancetta; saute, breaking up with the back of a spoon, until browned, about 15 minutes. 

Add wine; boil 1 minute, stirring often and scraping up browned bits.  Add 2 1/2 cups stock and tomato paste; stir to blend.  Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, 1 1/2 hours.  Season with salt and pepper.

Bring milk to a simmer in a small saucepan; gradually add to sauce.  Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed, about 45 minutes, adding more stock by 1/4-cupfulls to thin if needed.  DO AHEAD: RAGU CAN BE MADE 2 DAYS AHEAD.  Chill uncovered until cold, then cover and keep chilled.  Rewarm before serving.

Bring a large pot of water to a boil.  Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente.  Drain, reserving 1/2 cup pasta water.  Transfer ragu to a large skillet over medium-heat heat.  Add pasta and toss to coat.  Stir in some of the reserved pasta water by tablespoons if sauce seems dry.  Divide pasta among plates.  Serve with Parmesan.

4 - 6 servings

Spaghetti and Meatballs, Now That's Italian!

Spaghetti and Meatballs, Now That's Italian!

Ingredients:

"All Time Favorite Tomato Sauce" (recipe post, April 2012)

2 tablespoons olive oil
1 large onion, chopped
4 rounded teaspoons minced garlic
2 - 28 oz can crushed tomatoes w/ puree
1 - 15 oz can tomato sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 crushed red pepper flakes
2 to 3 tablespoons Italian seasoning

Meatballs
1 lb ground beef
1/2 cup Parmesan cheese
2 eggs
1/2 cup bread crumbs (Italian bread crumbs of course)
2 tablespoons Italian seasoning
1 teaspoon salt
1/2 tablespoon minced garlic
2 - 4 tablespoons olive oil (for frying meatballs)

Spaghetti
1 lb box spaghetti

Directions:

Step 1

Prepare the "All Time Favorite Tomato Sauce" (see recipe post, April 2012)

http://crowdedkitchen509.blogspot.com/2012/04/all-time-favorite-tomato-sauce.html

All Time Favorite Tomato Sauce

Step 2

While the Tomato Sauce is cooking, prepare the meatballs.  Mix together the ingredients (ground beef through minced garlic).  The olive oil is used for frying the meatballs.

Form meat into 2-inch balls.

Heat the olive oil in large frying pan (If the oil is not hot enough, the meatballs will stick).  Slightly cook and brown the meatballs (be careful not to fully cook the insides of the meatballs).  Use a spatula to gently lift and turn over the meatballs.

Transfer the meatballs to the sauce pot and bring to a boil. 

Cover and simmer for 1 hour, or more.  Stirring freguently.  I personally simmer the tomato sauce for 2 to 3 hours.  Here's another hint, . . . make the tomato sauce and meatballs one day ahead of planned dinner.  The sauce is always better the next day and all the hard work is already done!

Step 3

Prepare spaghetti, as directed on package. 

Step 4

Pour the delicious tomato and meatball sauce over the spaghetti, and serve with a salad and bread.  Enjoy!