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 Country Ribs

Italian Country Ribs
Original recipe by allrecipes.com
http://allrecipes.com/recipe/14718/italian-country-style-ribs/

Homemade spaghetti sauce is easy to make and it will make this dish delicious.  Here's the link to my homemade spaghetti sauce.

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

Ingredients:

3 pounds country style pork ribs
1 (32 ounce) jar spaghetti sauce
1/2 cup water
2 tablespoons olive oil
1 (12 ounce) box of spaghetti
Shredded Parmesan cheese

Directions:

Heat the oil in a extra-large skillet over medium-high heat. Add the ribs and brown on all sides.

Once the ribs have been browned, pour the spaghetti sauce over the ribs and stir in the water. Reduce the heat and simmer, covered for 1 hour. Turn the ribs after 1/2 hour of cooking. If the sauce gets too thick, add a little more water.

Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 8 to 11 minutes or until al dente; drain.

Place the country ribs over the spaghetti noodles and smother with sauce. Garnish with Parmesan cheese. Serve with salad and bread.

Italian Country Ribs 

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.

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.)

Carnitas

Carnitas

Ingredients:

3 1/2 - 4 pound boneless pork butt / shoulder, cut into six equal pieces
2 teaspoons salt
1 teaspoon pepper
1 tablespoon oregano
1 tablespoon cumin
8 cloves garlic, crushed
1 medium onion, quartered
3 bay leaves
1 lime, juiced
1 large orange, juiced (save the spent halves)

Optional Toppings:

Tortillas / taco shells
Rice
Black beans
Salsa
Guacamole
Sour cream
Cilantro
Cheese

Directions:

In a slow cooker, add cut pork, salt, pepper, oregano, cumin, garlic, onion, bay leaves, and lime juice. Juice the orange and add the spent halves to the cooker as well. Mix together until the meat is well-coated.

Cover and cook on low for 8 - 10 hours, or until the meat pulls apart easily.

Remove the pork and transfer to a foil-lined baking sheet. Shred the pork and spread across the baking sheet in a single layer.

Pour about 1 cup of the liquid remaining in the slow cooker over shredded pork. Broil for 5 - 10 minutes until the meat browns and crisps along the edges.

Serve immediately. Great as a filling in tacos, burritos, salads, or nachos!

4 - 6 servings

White Bean and Ham Soup

White Bean and Ham Soup

Ingredients:

1 lb of white beans, Cannellini or Great Northern, about 2 1/2 cups
2 quarts water
3 to 4 lbs of smoked ham hocks or shanks
2 teaspoons Herbes de Provence, or Italian seasoning
1 tablespoon olive oil
1 cup of diced onions (about 1 small onion)
1 cup chopped celery (about 2 to 3 ribs)
2/3 cup chopped carrots (about 2 medium carrots)
2 to 3 cloves garlic, minced
Tabasco sauce
Fresh parsley

Directions:

Soak the dry beans in hot water.  Fill a pot large enough to hold the beans with water and bring to a boil. Turn off the heat, add the beans and soak the beans for about 2 hours. Drain the water.

Make the ham broth.  While the beans are soaking, put the ham shanks or ham hocks in a separate large pot and cover them with 2 quarts of water.  Add the herbes de Provence or Italian seasoning.  Heat on high heat until the water comes to a simmer, then lower the heat, partially cover and maintain the simmer for about 1 hour or 1 1/2 hours. Add water if needed.

Saute the onions.  Heat olive oil in a small saute pan on medium high heat.  Add the chopped onions and cook until translucent, about 5 to 6 minutes.  Add the minced garlic and cook a minute more.

Add vegetables and beans to the ham broth.  Once the ham hocks or shanks have been simmering for an hour, add the drained soaked beans, the onions, garlic, and the chopped celery and carrots.  Cook for another 40  minutes or so, uncovered, until the vegetables are soft and the ham meat easily pulls away from the bone.  Remove the ham bones from the soup and pull off any meat and return it to the soup.  Discard the bones.

Season to taste.  Add several drops of Tabasco to taste.

Serve with a pinch of chopped fresh parsley.

Serves 8

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

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

Pork Carnitas, Slow Cooker

Pork Carnitas, Slow Cooker
Recipe by Cuisine

Ingredients:

FOR THE CARNITAS-
2 boneless pork shoulder roasts (about 3 lb. each), season with salt and pepper
2 tablespoons vegetable oil, divided
1 medium onion, sliced
5 teaspoons dried oregano or 5 fresh sprigs
2 tablespoons minced garlic
1 cup low-sodium chicken broth, divided
3/4 cup cider vinegar
2 tablespoons brown sugar

FOR THE TACO'S-
24 corn tortillas
2 cups purchased salsa
2 cups shredded lettuce
1 1/2 cups shredded Colby-Jack cheese
1/2 cup chopped scallions
1/2 cup matchstick-cut radishes
1/2 cup sour cream

Directions:

Working in two batches and using 1 tablespoon oil per batch, brown roasts on all sides in a skillet over high heat, about 10 minutes.

Place onions, oregano, and garlic in a 6- to 7-qt. slow cooker; add browned pork.

Deglaze skillet with 1/2 cup broth; add to slow cooker.  Whisk together remaining 1/2 cup broth, vinegar, and sugar; pour over pork.

Cover; cook on high-heat setting for 6 to 7 hours or on low-heat setting for 8 to 9 hours.

Remove meat and shred.  Strain drippings, skimming off fat.

Optional step - preheat oven to 400 degrees.  Place pork on a baking sheet; drizzle with 1/2 cup drippings.  Roast until pork begins to brown, 20 minutes.

Serve pork in corn tortillas with salsa, lettuce, cheese, scallions, radishes, and sour cream.

Remember the Spanish rice.

Spanish Rice recipe
http://crowdedkitchen509.blogspot.com/2013/01/spanish-rice.html

   

24 servings

Baked Spaghetti with Italian Sausage

 

Baked Spaghetti with Italian Sausage

This is one of those meals that benefits from sitting in the refrigerator for 24 hours before serving.  You will be glad you prepared this meal early.  It is delicious, and everyone will ask for more!   This recipe calls for cheddar and Monterey Jack cheese, verses mozzarella and Parmesan cheese.  It is good either way, so take your pick and enjoy this wonderful dish!

Ingredients:

All Time Favorite Tomato Sauce

2 tablespoons olive oil
1 large onion, chopped
4 rounded tablespoons 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 teaspoon crushed red pepper flakes
2 to 3 tablespoons Italian seasoning
3/4 cup Italian parsley, chopped

1 1/2 lb Italian sausage
8 oz uncooked Capellini (Angel Hair) pasta
1 cup cheddar cheese, grated
1 cup Monterey Jack cheese, grated

Directions:

In a large stockpot, make the "All Time Favorite Tomato Sauce" (recipe post, April 2012).  Simmer sauce for 1 to 2 hours.

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

In a large skillet, cook the Italian sausage over medium-heat until fully cooked. 

Incorporate the cooked Italian sausage into the tomato sauce, and simmer for 30 minutes more.

Preheat the oven to 350 degrees.

Cook the Capellini (Angel Hair) pasta according to the package directions.

Spray a 9 x 13-inch pan with vegetable or olive oil.

Cover the bottom of the 9 x 13-inch pan with (1/3) portion of tomato sauce.

Divide the pasta, and layer (1/2) portion of the pasta over the tomato sauce.

Combine the cheddar and Monterey Jack cheese together.

Sprinkle (1/3) portion of the cheese mixture over pasta.

Repeat the layers (1/3 portion tomato sauce, 1/2 portion cooked spaghetti, and 1/3 portion cheese mixture)

Top and spread the last (1/3) portion of tomato sauce over spaghetti dish.

Bake for 30 minutes.

Remove the baked spaghetti from the oven and top with the remaining (1/3) portion of cheese mixture.

Bake for another 5 minutes, until the cheese has melted.

Cut into squares, and serve with bread and salad.

Penne Pasta with Bacon and Cream Sauce

Penne Pasta with Bacon and Cream Sauce

This pasta dish is sinfully rich and delicious!

Ingredients:

15 bacon slices
2 packages (8 oz) fresh mushrooms, sliced
4 tablespoons minced garlic
1 package (16 oz) penne pasta, cooked
1 1/2 cups freshly grated Parmesan cheese
2 cups whipping cream
1/2 teaspoon pepper
1/2 cup Italian parsley, chopped
4 green onions, sliced

Directions:

Cook bacon in a large skillet over medium-heat until crisp. 

Remove the bacon, reserving 4 tablespoons drippings in skillet.

Coarsely chop bacon, set aside.

Saute sliced mushrooms and garlic in reserved drippings 3 to 5 minutes, or until tender. 

Stir in the cooked pasta and the remaining ingredients; simmer over medium-low heat, stirring often for 3 to 5 minutes.

Add the bacon.  Stir for 3 to 5 minutes, or until sauce is thickened.

Serve hot

Serves 6

Texas Pulled Pork Sandwich, Slow Cooker

Texas Pulled Pork Sandwich, Slow Cooker

Ingredients:

1 (4 pound) pork shoulder roast

1 teaspoon vegetable oil
1 cup barbecue sauce  (See Best-Ever Barbecue Sauce Recipe Post, 9/12)
1/2 cup apple cider vinegar
1/2 cup chicken broth
1/4 cup light brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 extra large onion, chopped
3 tablespoons garlic, minced
1 1/2 teaspoon dried thyme

8 hamburger buns

Directions:

Rinse the pork shoulder roast, set aside.

Add and mix all the ingredients into the slow cooker.

Place the pork shoulder roast in the center of the slow cooker.

Cook on low for 10 to 12 hours.

Remove the roast from the slow cooker, and shred the meat using two forks.  Return the shredded pork to the slow cooker, and stir the meat into the juices.

Butter and toast the hamburger buns. 

Spoon shredded pork into the toasted buns.

GRAHAM SAVORING THE TEXAS PULLED PORK SANDWICH
9/8/12

Italian Sausage Lasagna

Italian Sausage Lasagna

Ingredients:

2 tablespoons olive oil
1 large chopped onion, divided
4 tablespoons garlic, minced
2 - 28 ounce crushed tomatoes w/ puree
1 - 15 ounce tomato sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons Italian seasoning
1/2 teaspoon crushed red pepper flakes
Italian parsley

2 tablespoons olive oil
1 tablespoon garlic, minced
1 large bell pepper, chopped
1 1/2 pounds Italian sausage

15 ounce ricotta cheese
1 large egg, beaten slightly

12 oven ready (no-boil) lasagna pasta sheets (7 x 3 1/2-inch)
12 ounce mozzarella, shredded
1/4 cup fresh Parmesan cheese, grated

Directions:

Step 1

Tomato Sauce

In a large pot, add 2 tablespoons of olive oil.  Saute 1/2 of the chopped onions, 4 tablespoons minced garlic until softened.  Add 2 - 28 ounce can crushed tomatoes, 1 - 15 ounce can of tomato sauce, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon crushed red pepper flakes, chopped parsley and 2 tablespoons of Italian seasoning.

Simmer for 15 minutes

Preheat oven to 375 degrees

Step 2

In a large saucepan, add 2 tablespoons of olive oil and cook the remaining chopped onions and minced garlic until softened.

Add the sausage and chopped bell pepper.  Cook for 6 minutes, or until sausage is almost cooked.  Break up sausage with utensil.

Once the sausage is almost cooked, pour the mixture into the large pot.  Stir sausage and tomato sauce mixture together.

Simmer for 15 minutes

Step 3

In a large bowl stir together ricotta cheese and slightly beaten egg.

Step 4

Spread 1 cup of cooked sauce into a 9 x 13-inch baking dish.  The sauce will not cover the bottom of the dish completely.

Cover with 3 lasagna sheets, making sure they do not touch each other.

Spread about 1 1/2 cups of sauce over pasta.

Drop 1/3 portion of ricotta cheese mixture by spoonfuls onto sauce and gently spread with the back of a spoon.

Sprinkle 1/4 portion of mozzarella cheese over ricotta cheese mixture.

REPEAT ABOVE DIRECTIONS AND MAKE TWO MORE LAYERS IN THE SAME MANNER.

After placing the last three pasta sheets, spread the remaining sauce evenly over the top.  Make sure the pasta is completely covered, and then sprinkle with Parmesan cheese and the remaining shredded mozzarella cheese.

Cover the lasagna dish tightly with foil, and bake for 30 minutes.

Remove the foil and bake lasagna for 10 additional minutes, or until top is bubbling and golden.

Let lasagna stand for 5 minutes before serving.

Serves 8

Penne Pasta with Sausage and Cream Sauce

PENNE PASTA WITH SAUSAGE AND CREAM SAUCE

This recipe is very special to my heart, because my father and I make our own Italian sausage. When I think back to the first time we made sausage, I smile, and remember how we fried sausage after sausage doing taste tests. We altered the seasonings after every bite, and finally, we made the sausage our own. It is delicious! When my father and I come together for an afternoon to make Italian sausage, it is always filled with laughter, and good memories. I treasure the times we spend together.

INGREDIENTS:

2 tablespoon butter
3 tablespoon olive oil
1 medium onion, thinly sliced
6 garlic cloves, minced
1 1/2 pounds spicy Italian sausage (Buy Italian Sausage w/ Hot, Red Peppers, Caraway Seeds, Coriander, Fennel Seeds, etc.)
1 cup dry white wine
1 14 1/2-ounce can diced peeled tomatoes with juices
1 cup whipping cream
8 tablespoons chopped Italian parsley
1 pound penne pasta
1 cup freshly grated Parmesan cheese

PREPARATION:

Melt butter with oil in heavy large skillet over medium-high heat. Add onion and garlic and sauté until golden brown and tender, about 7 minutes.

Add sausage and sauté until golden brown and cooked through, breaking up with back of spoon, about 7 minutes. Drain any excess drippings from skillet. Add wine to skillet and simmer for about 2 minutes. Add tomatoes with juices and simmer 3 minutes. Add cream and simmer until sauce thickens slightly, about 5 minutes.

Stir in 8 tablespoons parsley.

Season to taste with salt and pepper. Remove from heat. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)

Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; transfer to large bowl.

Bring sauce to simmer. Pour sauce over pasta. Add 3/4 cup cheese and toss to coat. Sprinkle with remaining 1/4 cup cheese and 2 tablespoons parsley.

6 Servings

My Father making Italian Sausage

Italain Sausage 8/22/12