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

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.

Pasta with Peas and Sausage

Pasta with Peas and Sausage
Original recipe by Allrecipes.com 
http://allrecipes.com/recipe/23974/pasta-with-peas-and-sausage/

This is delicious and simple to make.

Ingredients:

1 pound rigatoni pasta
2 tablespoons olive oil
2 - 3 clove garlic, minced
1 pound Italian sausage, casing removed
12 ounces frozen green peas
1 1/2 cups heavy cream
4 tablespoons butter
2 tablespoons grated Parmesan cheese

Directions:

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.

In a skillet heat oil and saute garlic over medium heat. Brown sausage in skillet. Once brown add frozen peas and simmer for 5 minutes. Slowly add heavy cream and butter to skillet; bring to a slight boil. Add more cream if necessary. Cook for 5 minutes. Toss with cooked pasta and top with Parmesan cheese.

Italian Cabbage Rolls

Italian Cabbage Rolls

This recipes tastes best made one day in advance.

Ingredients:

1 large head cabbage
1 cup cooked rice
1 1/2 pounds ground beef or pork, or mixture of both
1 medium onion
1 1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons parsley, minced
1/4 teaspoon sage
1/2 cup Provolone cheese, shredded
1/2 cup Fontina cheese, grated
1 (29 ounce) can crushed tomatoes

Directions:

First, you need to remove the leaves from the cabbage. The best way to do this is to core the cabbage, then immerse the whole head in boiling water until the outer leaves begin to loosen. Remove cabbage from the water and carefully peel away as many outer leaves as will come off easily. You will need 10 - 15 large cabbage leaves.

Meanwhile, combine rice, ground meat, onion, salt, pepper, parsley, sage, Provolone and Fontina in a large bowl. Mix with hands to blend together. Divide mixture (1/3 cup fulls) and shape into meat rolls. Place each meat roll at the base of a cabbage leaf and roll each leaf around the meat and fold ends under. Secure with a toothpick, if needed. Place rolls seam side down in an 11-inch x 7-inch baking dish

Spread crushed tomatoes over cabbage rolls.

Bake at 350 degrees for 1 1/2 hours, or until a meat thermometer reads 165 degrees.

The cabbage rolls can be prepared in advance and stored in the refrigerator or frozen.

Skillet-Toasted Gnocchi with peas

Skillet-Toasted Gnocchi with Peas
Original recipe by Southern Living

Instead of boiling the gnocchi, toast them in a skillet until golden brown.

Ingredients:

1/4 cup salted butter, divided
1 (16 ounce) package potato gnocchi
1 tablespoon minced garlic
2 teaspoons chopped fresh thyme
1 1/2 cups reduced-sodium chicken broth
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 (10 ounce) package frozen sweet peas, thawed, or 1 1/2 cups shelled fresh sweet peas
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/2 cup grated Parmesan cheese

Directions:

Heat 2 tablespoons of the butter in a large nonstick skillet over medium-high; add gnocchi, and cook, stirring occasionally, until browned all over, about 10 minutes. Add garlic and thyme, and cook, stirring often, until fragrant, about 1 minute. Add broth, salt, and pepper; bring to a simmer, and cook until reduced by about half, 4 to 5 minutes. Add peas, parsley, lemon zest, lemon juice, and remaining 2 tablespoons butter; cook, stirring constantly, until butter melts, about 1 minute.

Top with Parmesan, and serve immediately.

Spaghetti Puttanesca

Spaghetti Puttanesca
This recipe was adapted from David Rocco's Dolce Vita
 Cookingchanneltv.com

"Spaghetti Puttanesca" (pronounced spaghetti putta'neska). The name of this pasta dish is very controversial. In Italian, it means "spaghetti in the style of a prostitute". The name is often said to have originated with the ladies, because it was quick enough to make in between appointments, or that the aroma of the dish lured the clients in from the streets. Regardless of the meaning, this pasta dish is delicious. I loved everything about it. The tomatoes, olive oil, anchovies, olives, capers and garlic all work well together.

Ingredients:

1 pound spaghetti
4 - 5 tablespoon extra-virgin olive oil
4 cloves garlic, crushed
Crushed red pepper flakes
4 - 6 anchovy filet's, coarsely chopped
1 (6 ounce) can, or more black olives, pitted
1 tablespoon capers
1 cup walnuts, coarsely chopped
1 (28 ounce) can plum tomatoes with juices, hand crushed
Fresh flat leaf parsley, finely chopped

Directions:

While the spaghetti cooks in salted boiling water, prepare the sauce.

Heat up the olive oil in a large saucepan. Add the garlic and crushed red pepper flakes, to taste. When the garlic is golden, add the anchovies, olives, capers, and walnuts.

Let the mixture cook for about 1 minutes before pouring the hand crushed plum tomatoes with juices into the pan. Cook for approximately 10 minutes on medium heat.

About a minute before the al dente stage, drain the spaghetti and add it to the saucepan, allowing it to finish cooking in the sauce. Sprinkle the spaghetti with freshly chopped parsley and transfer to a pasta bowl. Serve immediately.

Classic Chicken and Dumplings

Classic Chicken and Dumplings
Original recipe by Real Simple

This is a great and easy meal to make on a winters day. The original recipe called for 10 cups of water. I used 8 cups of low sodium chicken broth and 2 cups of water instead. I also ended up adding more salt and pepper than what the recipe directed.  

Ingredients:

1 tablespoon olive oil
6 bone-in, skin-on chicken thighs (about 2 pounds)
Kosher salt and black pepper
4 stalks celery, chopped
4 carrots, chopped
2 onions, chopped
2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
2 cloves garlic, chopped
2 bay leaves
10 cups water
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
6 tablespoons (3/4 stick) unsalted butter, melted
3/4 cup buttermilk
2 tablespoons chopped fresh flat-leaf parsley leaves, plus more for serving

Directions:

Heat the oil in a large pot or dutch oven over medium-high heat. Season the chicken with 1/2 teaspoon each salt and pepper. Brown in batches, 4 to 6 minutes per side. Transfer to a plate; reserve the pot.

Add the celery, carrots, onions, thyme, and garlic to the drippings in the pot and cook, stirring until the vegetables begin to soften, 5 to 7 minutes. Add the chicken, bay leaves and 10 cups water.  Bring to a simmer and cook until chicken is cooked through, 25 to 30 minutes. Discard the bay leaves and transfer the chicken to a plate.  Shred the chicken with 2 forks and return it to the pot (discarding the skin and bones).

Whisk together 1/2 cup of the flour, 2 cups of the cooking liquid, and 1/4 teaspoon each salt and pepper in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, 8 to 10 minutes.

Make the dumplings: Whisk together the remaining 2 cups flour, the baking powder, baking soda, and 1/4 teaspoon each salt and pepper in a medium bowl. Stir in the butter, buttermilk, and parsley. Reduce heat to low and drop the mixture into the broth in 8 large spoonfuls. Simmer, covered, until the dumplings are firm, 12 to 15 minutes. Serve sprinkled with parsley.

Pasta with Sausage Ragu

Pasta with Sausage Ragu
Original recipe by Cook's Country

Ingredients:

1/2 fennel bulb, stalks discarded, bulb cored and chopped coarse
1/2 onion, chopped coarse
1 tablespoon fennel seeds
1 (28 ounce) can whole peeled tomatoes
2 pounds sweet or hot spicy Italian sausage, casings removed
1 tablespoon extra-virgin olive oil, plus extra for drizzling
Salt and pepper
2 tablespoons tomato paste
4 garlic cloves, minced
1 1/2 teaspoon dried oregano
3/4 cup red wine
1 pound pappardelle or tagliatelle
Grated Parmesan cheese

Directions:

Pulse fennel, onion and fennel seeds in food processor until finely chopped, about 10 pulses, scraping down sides of bowl as needed; transfer to separate bowl. Process tomatoes in now-empty processor until smooth, about 10 seconds; transfer to second bowl. Pulse sausage in now-empty processor until fiely chopped, about 10 pulses, scraping down sides of bowl as needed.

Heat oil in Dutch oven over medium-high heat until shimmering. Add sausage and cook, breaking up meat with spoon, until all liquid has evaporated and meat begins to sizzle, 10 to 15 minutes.

Add fennel mixture and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 5 minutes. (Fond on bottom of pot will be deeply browned.) Add tomato paste, garlic, and oregano and cook, stirring constantly, until fragrant, about 30 seconds.

Stir in wine, scraping up any browned bits, and cook until nearly evaporated, about 1 minute. Add 1 cup water and pureed tomatoes and bring to simmer. Reduce heat to low and simmer gently, uncovered, until thickened, about 45 minutes. (Wooden spoon should leave trail when dragged through sauce.) Season with salt and pepper to taste; cover and keep warm.

Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain pasta and return to pot. Add 3 cups sauce and 1/2 cup reserved cooking water to pasta and toss to combine. Adjust consistency with remaining reserved cooking water as needed. Transfer to serving dish. Drizzle with extra oil, sprinkle with Parmesan, and serve. (Remaining 3 cups sauce can be refrigerated for up to 3 days or frozen for up to 1 month.)

Penne with Vodka Sauce

Penne with Vodka Sauce

Looking for an easy romantic dinner?  If yes, just add salad, bread, red wine and Italian music!

Ingredients:

Kosher salt
Penne pasta (12-ounce)
1 (28-ounce) can whole plum tomatoes
1 tablespoon unsalted butter
2 shallots, minced
2 - 3 garlic cloves, minced
1/4 teaspoon red pepper flakes
1/2 cup  vodka
2/3 cup heavy cream
1/2 cup freshly grated Parmesan cheese, plus more for topping
Handful of fresh basil leaves, torn, plus more for topping

Directions:

Bring a large pot of salted water to a boil. Add the penne and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta. Empty the tomatoes into a bowl and crush with your hands.

Meanwhile, melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until slightly softened, about three minutes. Add the garlic and red pepper flakes and cook, stirring, 30 seconds. Remove from the heat and stir in the vodka, tomatoes and salt to taste. Return the skillet to medium heat and simmer, stirring often, until the alcohol cooks off, about seven minutes. Stir in the heavy cream and cook until the sauce thickens slightly, about three minutes. Stir in the Parmesan and basil.

Add the pasta to the sauce and toss to combine, adding some of the reserved cooking water to loosen, if needed. Season with salt. Serve topped with more Parmesan and basil.

Serve with salad and bread.

4 servings

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.

Spanish Chicken and Rice

Spanish Chicken and Rice

This easy to put together meal tastes great! You can also serve the Spanish chicken and rice with flour tortillas and hot sauce!

Ingredients:

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 2 1/2-inch pieces
kosher salt and pepper
1 medium onion, sliced
1 green bell pepper, sliced
2 cloves garlic, finely chopped
1 cup dry white wine
1 28-ounce can diced tomatoes, including liquid
1 cup long-grain white rice
1 cup frozen peas
1/4 cup fresh flat-leaf parsley, roughly chopped
1/4 cup pimiento-stuffed Spanish olives, chopped (optional)

Directions:

Prep: 40 minutes

Heat the oil in a large saucepan over medium heat.

Pat the chicken dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until golden brown, 2 minutes per side.

Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the wine, tomatoes and their liquid, rice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and bring to a boil. Reduce heat and simmer, covered, for 20 minutes.

Stir in the peas into the rice and chicken and cook, covered, until heated through, about 2 minutes.

Spoon the chicken and rice onto individual plates and sprinkle with parsley.  Serve with the olives, if desired.

Calories:  442
Makes 4 servings

Chicken Parmesan

Chicken Parmesan
Recipe submitted by Patricia Gaimari-Robinson & Graham Gaimari 
Original recipe by Tyler Florence & FoodNetwork.com

Don't forget the Italian dinner music, salad, bread and the Italian wine!

Ingredients:

1/4 cup extra-virgin olive oil, plus 3 tablespoons
2 garlic cloves, minced
2 bay leaves
1/2 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand crushed
pinch sugar
kosher salt and freshly ground black pepper
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1 tablespoon water
1 cup dried bread crumbs
1 (8-ounce) ball fresh buffalo mozzarella, water drained
Freshly grated Parmesan
1 pound spaghetti pasta, cooked al dente

Directions:

Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add some hand-torn basil.  Carefully add the tomatoes, cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.

Preheat the oven to 450 degrees F.

Get the ingredients together for the chicken so you have a little assembly line.  Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap or wax paper over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick.  Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.  In a wide bowl, combine the eggs and water, beat until frothy.  Put the bread crumbs on a plate, season with salt and pepper.

Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.

Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil.  Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.

4 servings.

Looks delicious Graham Gaimari

Recipe submitted by Patricia Gaimari-Robinson

Chicken Cacciatore

Chicken Cacciatore

Cacciatore means "hunter" in Italian.  In cuisine, alla cacciatora refers to a meal prepared "hunter style" with onions, herbs, tomatoes, bell peppers, and wine.

Ingredients:

8 (6 oz) boneless chicken pieces
Salt and pepper
1 1/2 teaspoon olive oil, or more if needed
1 medium onion, chopped
3 Portobello mushrooms caps, sliced and cubed
4 minced garlic cloves
1 1/2 tablespoons flour, or more if needed
1 1/2 cups red wine
1 (28 oz) can diced tomatoes
1 large red bell pepper, chopped
1/2 cup chicken broth
1 1/2 teaspoon oregano

1 pound spaghetti
Parmesan cheese
Parsley for garnish

Directions:

Sprinkle the chicken pieces with salt and pepper.

Cover chicken pieces in flour to coat lightly.

In a large saute pan, heat the oil over medium heat and add the chicken pieces to the pan and saute until golden, for about 8 minutes on each side.  If the chicken does not fit in the pan, saute in batches.  Once chicken is saute, set aside.

Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 8 minutes.  Season with salt and pepper.

Add the red wine and mushrooms and simmer until wine is reduced by half, or about 4 minutes.

Add the tomatoes with juice, chicken broth and oregano.

Add the chicken pieces to the pan and coat in the sauce, bring to simmer.  Continue simmering over medium-low heat until the chicken is cooked, about 35 to 40 minutes.

Meanwhile, bring a large pot of salted water to a boil.  Add the pasta and cook, stirring occasionally to prevent from sticking, until al dente.

To serve, mound the pasta on a plate or pasta bowl and arrange the chicken pieces and sauce on top. Sprinkle with Parmesan cheese.

Garnish with parsley and serve with salad and bread.

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

Pizza Soup

Pizza Soup
Recipe submitted by Lisa VanMansum

Lisa VanMansum writes, . . . I had a soup like this at the restaurant Paprika.  It was the perfect soup for a chilly day! Great warm, satisfying flavor and a snap to make.  Serve along with some chewy bread.

Ingredients:

1 (8 oz)  sweet or hot Italian sausage - loose or remove casings.
1 yellow onion - diced small
2 cloves garlic, minced
1 teaspoon fennel seed
1 can of diced tomatoes, including juice
1 can chicken broth
1 can white Cannellini beans, rinsed
1 tablespoon fresh basil - minced
Fresh Parmesan cheese - finely grated

Directions:

Using a large pot - brown sausage until fully cooked; drain off grease and remove from pan.  Saute onion, garlic and fennel seed, until onion is softened 3 - 4 minutes.  Add cooked sausage back into pot, along with diced tomatoes and chicken broth.  Bring to a gentle boil and then reduce to simmer for 10 minutes.  Add beans and fresh basil - just warm through for about 5 minutes.

Serve with fresh grated Parmesan on top of each serving.

Recipe submitted by Lisa VanMansum

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

Slow Cooker Cilantro Lime Chicken

Slow Cooker Cilantro Lime Chicken
Recipe by Allrecipes.com

Ingredients:

1 (16 oz) jar salsa
1 (1.25) package dry taco seasoning mix
1 limes, juiced
3 tablespoons chopped fresh cilantro
3 pounds skinless, boneless chicken breast halves

flour tortillas
shredded lettuce
diced tomatoes
mild cheddar cheese, shredded
chopped olives
sour cream

Directions:

Place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker, and stir to combine.

Add the chicken breasts, and stir to coat with the salsa mixture.

Cover the cooker, set to high, and cook until the chicken is very tender, about 4 hours.  If desired, set cooker to low and cook 6 to 8 hours.

Shred chicken with forks to serve.

Place all side ingredients (diced tomatoes, sour cream, etc) in separate bowls and serve with black beans and Spanish rice.

Italian Sausage Stromboli

Italian Sausage Stromboli

Ingredients:

Olive oil
1 medium sweet onion, diced
4 to 5 cloves garlic, minced
1 pound spicy Italian sausage
1/2 cup "All Time Favorite Tomato Sauce" or any pizza sauce, plus extra for dipping
2 cups shredded mozzarella cheese, divided
1 (13.8 oz) Pillsbury refrigerated pizza crust

1 tablespoon butter, melted
1/4 teaspoon onion powder
1/4 teaspoon garlic salt
1/2 teaspoon dry Italian seasoning
1 tablespoon grated Parmesan cheese

Link to "All Time Favorite Tomato Sauce"
http://crowdedkitchen509.blogspot.com/2012/04/all-time-favorite-tomato-sauce.html

Directions:

In a large saucepan, drizzle 2 tablespoons of olive oil and saute the diced onions for 4 to 5 minutes.  Add the minced  garlic and saute for another 2 to 3 minutes.

Add the Italian sausage and cook until there is no pink visible.  Remove from the heat and drain any excess fat from the pan.

Preheat oven to 425 degrees.

On parchment paper, stretch the dough into a 10 x 13-inch rectangle.

Sprinkle with half of the shredded mozzarella cheese.  Arrange the cooked sausage on top, and then drizzle with the "All Time Favorite Tomato Sauce".  Top with the remaining mozzarella cheese.

Begin to roll the dough starting from the widest edge.  Arrange seem side down on the prepared baking sheet.

Brush the top and sides with the melted butter.

Sprinkle the seasonings on top, and finish with a sprinkle of Parmesan cheese.

Bake for 18 minutes.

Allow to rest 5 to 10 minutes before cutting into 1 to 2-inch slices.  Serve with additional "All Time Favorite Tomato Sauce" for dipping.

4 servings

Crescent Dogs

Crescent Dogs

Crescent rolls update the popular "pig-in-blanket" concept.  These yummy treats are easy to make and kids and adults love them.

Do you need an accompanying side dish for the dogs?   If yes, here's the link for Papa's Mac & Cheese.

http://crowdedkitchen509.blogspot.com/2012/11/presidential-macaroni-and-cheese.html

Ingredients:

8 hot dogs
1 (8 oz) can Pillsbury refrigerated crescent dinner rolls

Directions:

Preheat oven to 375 degrees.

Separate dough into triangles.

Wrap dough triangle around each hot dog, and place on a lightly greased (sprayed) baking sheet.

Bake for 12 to 15 minutes or until golden brown.

* If you would like cheese with your crescent dogs, take four slices of american cheese and cut each slice into 6 strips.  Before you roll up the crescent dogs, make a slit into each dog to within 1/2-inch of ends and insert 3 strips of cheese into each slit.