3 racks (about 1 pound each) pork baby back ribs, each cut in half
Barbecue Sauce
1 C. ketchup
1/4 C. apple cider vinegar
3 T. dark brown sugar
3 T. Worcestershire sauce
1 tsp. liquid smoke
1/2 tsp. salt
Put ribs in a large pot with enough water to cover them. Bring water to a boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender.
Mix all sauce ingredients together in a medium sauce pan and bring to a boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or until slightly thickened.
Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat side down, on broiler pan, brush with 1/2 the sauce and broil 4-5 inches from heat source for 6 to 7 minutes. Turn ribs over , brush with remaining sauce and broil 6 to 7 minutes longer or until edges are slightly charred. Servings: 3
http://recipecircus.com/recipes/DollyJ/BEEF/Applebee39s_Baby_Back_Ribs.html
Showing posts with label main dishes. Show all posts
Showing posts with label main dishes. Show all posts
Saturday, March 28, 2009
Shipwreck Stew
1 can kidney beans
1 onion, sliced
1 lb. ground beef
1/4 C rice
salt and pepper
1 t chili powder
3 cups potatoes, diced
1 cup celery, diced
1 can tomato sauce
1/2 can water
1 T worcestershire sauce
Shape beef into patties. Layer onion, beef, rice, potatoes, celery, and beans in pressure cooker. Mix tomato sauce with water and seasonings and pour into cooker. Pressure cook 20 minutes or bake in cassarole at 350 for 1 hour.
http://recipecircus.com/recipes/vishusvi/PRESSURECOOKER/Shipwreck_Stew.html
1 onion, sliced
1 lb. ground beef
1/4 C rice
salt and pepper
1 t chili powder
3 cups potatoes, diced
1 cup celery, diced
1 can tomato sauce
1/2 can water
1 T worcestershire sauce
Shape beef into patties. Layer onion, beef, rice, potatoes, celery, and beans in pressure cooker. Mix tomato sauce with water and seasonings and pour into cooker. Pressure cook 20 minutes or bake in cassarole at 350 for 1 hour.
http://recipecircus.com/recipes/vishusvi/PRESSURECOOKER/Shipwreck_Stew.html
Grandmomma's Apple Meatloaf
2 1/2 lbs. ground beef
2 cups tart apples, chopped (do not peel)
3 eggs
1 1/2 cups bread crumbs
2 t salt
1 can tomato soup
2 T dijonaisse mustard (french's)
1 large onion, chopped
1 can mushroom soup
Combine all ingredients but soups. Mix soups. Pour half in meat mixture. Place in loafpan. Pour other half of soup mixture over meat. Bake 1 hour and 15 minutes at 350
http://recipecircus.com/recipes/vishusvi/MEATS/Grandmomma39s_Apple_Meatloaf.html
2 cups tart apples, chopped (do not peel)
3 eggs
1 1/2 cups bread crumbs
2 t salt
1 can tomato soup
2 T dijonaisse mustard (french's)
1 large onion, chopped
1 can mushroom soup
Combine all ingredients but soups. Mix soups. Pour half in meat mixture. Place in loafpan. Pour other half of soup mixture over meat. Bake 1 hour and 15 minutes at 350
http://recipecircus.com/recipes/vishusvi/MEATS/Grandmomma39s_Apple_Meatloaf.html
Patti's Green Rice
1 lb. ground beef
2 cups rice
1 can B&B mushrooms
1 pckg. frozen broccoli
8 oz. jar cheese whiz
Brown meat in skillet. Cook rice and broccoli separately. Combine all ingredients and bake in casserole at 375 for 15 minutes.
http://recipecircus.com/recipes/vishusvi/CASSEROLES/Patti39s_Green_Rice.html
2 cups rice
1 can B&B mushrooms
1 pckg. frozen broccoli
8 oz. jar cheese whiz
Brown meat in skillet. Cook rice and broccoli separately. Combine all ingredients and bake in casserole at 375 for 15 minutes.
http://recipecircus.com/recipes/vishusvi/CASSEROLES/Patti39s_Green_Rice.html
Friday, July 18, 2008
Fusilli Michelangelo
1 15-ounce can of stewed tomatoes
1/2 cup sun-dried tomatoes
1/4 pound mushrooms
1/4 cup (packed) fresh basil leaves
1-2 cloves garlic
1-2 tbs. olive oil
salt and pepper to taste
Cut the mushrooms and dried tomatoes into julienne strips. Heat olive oil in
a saucepan and saute the vegetables briefly (about 3 minutes). Drain the can
of tomatoes and toss the tomatoes into a blender; blend until you have an
almost but not completely smooth puree. Add the basil leaves to the vegetablesand saute, stirring constantly, for about 30 seconds (they should become
greener, but not cook too much). Add the puree. Press the garlic and stir in,and grind in some black pepper. Cook for maybe 5 minutes (basil should not
be cooked too long or its color will fade). Salt to taste. Toss over about
10 oz. cooked fusilli.
1/2 cup sun-dried tomatoes
1/4 pound mushrooms
1/4 cup (packed) fresh basil leaves
1-2 cloves garlic
1-2 tbs. olive oil
salt and pepper to taste
Cut the mushrooms and dried tomatoes into julienne strips. Heat olive oil in
a saucepan and saute the vegetables briefly (about 3 minutes). Drain the can
of tomatoes and toss the tomatoes into a blender; blend until you have an
almost but not completely smooth puree. Add the basil leaves to the vegetablesand saute, stirring constantly, for about 30 seconds (they should become
greener, but not cook too much). Add the puree. Press the garlic and stir in,and grind in some black pepper. Cook for maybe 5 minutes (basil should not
be cooked too long or its color will fade). Salt to taste. Toss over about
10 oz. cooked fusilli.
Berried Avocado Grapefruit Salad
Bibb lettuce
Watercress
2 avocados, seeded, peeled and sliced
2 cups grapefruit sections
1 cup fresh raspberries
Prepared sweet vinegar and oil dressing
Line serving platter or individual salad plates with lettuce and
watercress. Arrange avocado, grapefruit and raspberries over
and sprinkle with dressing.
Watercress
2 avocados, seeded, peeled and sliced
2 cups grapefruit sections
1 cup fresh raspberries
Prepared sweet vinegar and oil dressing
Line serving platter or individual salad plates with lettuce and
watercress. Arrange avocado, grapefruit and raspberries over
and sprinkle with dressing.
Thursday, April 24, 2008
Crockpot Lacquered Chicken
1 Tbsp vegetable oil
2 lb whole chicken
3 very large onions, peeled and chopped
5 large tomatoes, chopped
1 medium orange, unpeeled, seeded, chopped
1 tsp sugar
1 tsp salt
1/8 tsp pepper
1/2 cup water
1 bouillon cube, crumbled
3 heaping Tbsp red currant, raspberry or red grape jelly
1/4 cup sweet sherry
In a medium skillet, over medium high heat, heat the oil and saute
the chicken, turning often, until well browned all over. Remove the
chicken to a plate. Saute the onion in the skillet until well browned.
Turn into the crockpot. Place the tomatoes, orange, sugar, salt and
pepper in the pot and set the chicken on top. Rinse the skillet with the
water and scrape into the cooker. Add the bouillon cube. Cover and
cook on Low for 5 to 7 hours.
Before serving, remove the chicken to a deep serving dish and keep
warm. Turn the pot contents into a skillet, set the heat to high
and simmer until thick enough to mound on a spoon. Stir in the jelly
and the sherry and cook, stirring until the sauce boils. Do not
overcook, lest the sauce lose its shiny quality. If you wish, add
some sugar or sweet sherry to further brighten the taste. If sauce
is not shiny enough, bring back to a very brisk boil and quickly
stir in some jelly. Pour sauce over the chicken.
makes 4 to 6 servings
2 lb whole chicken
3 very large onions, peeled and chopped
5 large tomatoes, chopped
1 medium orange, unpeeled, seeded, chopped
1 tsp sugar
1 tsp salt
1/8 tsp pepper
1/2 cup water
1 bouillon cube, crumbled
3 heaping Tbsp red currant, raspberry or red grape jelly
1/4 cup sweet sherry
In a medium skillet, over medium high heat, heat the oil and saute
the chicken, turning often, until well browned all over. Remove the
chicken to a plate. Saute the onion in the skillet until well browned.
Turn into the crockpot. Place the tomatoes, orange, sugar, salt and
pepper in the pot and set the chicken on top. Rinse the skillet with the
water and scrape into the cooker. Add the bouillon cube. Cover and
cook on Low for 5 to 7 hours.
Before serving, remove the chicken to a deep serving dish and keep
warm. Turn the pot contents into a skillet, set the heat to high
and simmer until thick enough to mound on a spoon. Stir in the jelly
and the sherry and cook, stirring until the sauce boils. Do not
overcook, lest the sauce lose its shiny quality. If you wish, add
some sugar or sweet sherry to further brighten the taste. If sauce
is not shiny enough, bring back to a very brisk boil and quickly
stir in some jelly. Pour sauce over the chicken.
makes 4 to 6 servings
Saturday, April 12, 2008
Schnitzel
3 pork chops
2 eggs, beaten
1 cup bread crumbs
1 tbsp flour
Salt & pepper to taste
Oil
Mix together crumbs, flour, salt and pepper. Salt and pepper the pork chops. Dip pork chops in eggs; then batter them in bread crumb and flour mixture. Brown each side of the pork chops in hot skillet with a little oil. Cook until juices of pork chops are clear. Serves 2.
2 eggs, beaten
1 cup bread crumbs
1 tbsp flour
Salt & pepper to taste
Oil
Mix together crumbs, flour, salt and pepper. Salt and pepper the pork chops. Dip pork chops in eggs; then batter them in bread crumb and flour mixture. Brown each side of the pork chops in hot skillet with a little oil. Cook until juices of pork chops are clear. Serves 2.
Chicken Souffle
2 lb chicken, preferably thighs or breasts
1 very lg onion or 2 med onions
1 can tomato puree
2 tbsp lemon juice
1 tsp salt
3/4 tsp pepper
1 tsp turmeric
4 eggs
3-4 cups reserved chicken broth
Boil chicken, reserving broth. Remove skin, fat and bones. Chop chicken. Cut onion into thin slices and saute in oil in frying pan until very brown. In large bowl combine chicken, tomato puree, lemon juice, salt, pepper, turmeric, onions and eggs. Mix well. Add enough of the reserved chicken broth (approximately 3 1/2 cups) to make the chicken mixture the consistency of thin gravy. Pour into a large casserole dish and bake at 350* for 1 1/2 - 2 hours or until set and lightly browned on top.
Note: This dish will not rise like a traditional souffle.
1 very lg onion or 2 med onions
1 can tomato puree
2 tbsp lemon juice
1 tsp salt
3/4 tsp pepper
1 tsp turmeric
4 eggs
3-4 cups reserved chicken broth
Boil chicken, reserving broth. Remove skin, fat and bones. Chop chicken. Cut onion into thin slices and saute in oil in frying pan until very brown. In large bowl combine chicken, tomato puree, lemon juice, salt, pepper, turmeric, onions and eggs. Mix well. Add enough of the reserved chicken broth (approximately 3 1/2 cups) to make the chicken mixture the consistency of thin gravy. Pour into a large casserole dish and bake at 350* for 1 1/2 - 2 hours or until set and lightly browned on top.
Note: This dish will not rise like a traditional souffle.
Beef in Potato Shells
3 lg baking potatoes
1 tbsp margarine
1 lb ground beef
1 can whole tomatoes, undrained
1 env taco seasoning mix
1/2 cup shredded cheddar cheese
1/2 cup sour cream
Bake potatoes as normal. Heat oven to 475*. Cut each potato lengthwise into halves.
Scoop out potatoes, leaving a 1/4-inch shell. Brush outside and inside of shells with melted butter. Place shells on ungreased cookie sheet. Bake uncovered until edges are brown, 15 to 20 minutes. Brown ground beef in 10-inch skillet. Stir in tomatoes and seasoning mix. Break up tomatoes, simmer uncovered 20 minutes, stirring occasionally. Spoon mixture into shells and sprinkle with cheese. Heat until cheese is melted. Top each with dollop of sour cream.
1 tbsp margarine
1 lb ground beef
1 can whole tomatoes, undrained
1 env taco seasoning mix
1/2 cup shredded cheddar cheese
1/2 cup sour cream
Bake potatoes as normal. Heat oven to 475*. Cut each potato lengthwise into halves.
Scoop out potatoes, leaving a 1/4-inch shell. Brush outside and inside of shells with melted butter. Place shells on ungreased cookie sheet. Bake uncovered until edges are brown, 15 to 20 minutes. Brown ground beef in 10-inch skillet. Stir in tomatoes and seasoning mix. Break up tomatoes, simmer uncovered 20 minutes, stirring occasionally. Spoon mixture into shells and sprinkle with cheese. Heat until cheese is melted. Top each with dollop of sour cream.
Sunday, March 23, 2008
Scallop and Smoked Salmon Pasta
2 teaspoons olive oil
3 cloves garlic, minced
1 1/2 cups 2% milk
2 tablespoons cornstarch
1/4 cup shredded fat-free mozzarella cheese (1 ounce)
1/4 cup grated Parmesan cheese
1/4 teaspoon pepper
pinch saffron threads, crushed
4 ounces bay scallops
1/3 cup sliced green onions
1 tablespoon capers, drained
2 ounces smoked salmon (lox style), cut into strips
8 ounces spinach fettuccine or other pasta, cooked and drained
Heat oil in a medium saucepan over medium heat. Add garlic and cook for 30 seconds. Stir together milk and cornstarch; add to garlic. Cook and stir over medium-low heat until thickened and bubbly. Add mozzarella cheese, Parmesan cheese, pepper and saffron; stir till cheeses are melted and smooth.
Add scallops, green onions and capers. Cook for 3 to 5 minutes, stirring often, until scallops are done. Stir in salmon. Serve over hot cooked fettuccine or pasta.
Yield: 4 servings.
3 cloves garlic, minced
1 1/2 cups 2% milk
2 tablespoons cornstarch
1/4 cup shredded fat-free mozzarella cheese (1 ounce)
1/4 cup grated Parmesan cheese
1/4 teaspoon pepper
pinch saffron threads, crushed
4 ounces bay scallops
1/3 cup sliced green onions
1 tablespoon capers, drained
2 ounces smoked salmon (lox style), cut into strips
8 ounces spinach fettuccine or other pasta, cooked and drained
Heat oil in a medium saucepan over medium heat. Add garlic and cook for 30 seconds. Stir together milk and cornstarch; add to garlic. Cook and stir over medium-low heat until thickened and bubbly. Add mozzarella cheese, Parmesan cheese, pepper and saffron; stir till cheeses are melted and smooth.
Add scallops, green onions and capers. Cook for 3 to 5 minutes, stirring often, until scallops are done. Stir in salmon. Serve over hot cooked fettuccine or pasta.
Yield: 4 servings.
Saturday, March 1, 2008
Quiche Lorraine
3 to 4 ounces lean bacon (6 to
8 slices, medium thickness
(Diced, cooked ham, sauteed
briefly in butter, may replace
the bacon.)
1 quart water
An 8-inch partially cooked pastry
shell placed on a baking sheet
3 eggs or 2 eggs and 2 yolks
1 1/2to 2 cups whipping cream or
half cream half milk
1/2 teaspoon salt
Pinch of pepper
Pinch of nutmeg
1 to 2 tablespoons butter cut into pea size dots
Preheat oven to 375 degrees.
Cut bacon into pieces about an inch long and 1/4 inch wide. Simmer for 5 minutes in the water. Rinse in cold water. Dry on paper towels. Brown lightly in a skillet. Press bacon pieces into bottom of pastry shell.
Beat the eggs, cream or cream and milk, and seasonings. Pour into pastry shell and distribute the butter pieces on top.
Set in upper third of preheated oven and bake for 25 to 30 minutes, or until quiche has puffed and browned. Slide quiche onto a hot platter and serve.
8 slices, medium thickness
(Diced, cooked ham, sauteed
briefly in butter, may replace
the bacon.)
1 quart water
An 8-inch partially cooked pastry
shell placed on a baking sheet
3 eggs or 2 eggs and 2 yolks
1 1/2to 2 cups whipping cream or
half cream half milk
1/2 teaspoon salt
Pinch of pepper
Pinch of nutmeg
1 to 2 tablespoons butter cut into pea size dots
Preheat oven to 375 degrees.
Cut bacon into pieces about an inch long and 1/4 inch wide. Simmer for 5 minutes in the water. Rinse in cold water. Dry on paper towels. Brown lightly in a skillet. Press bacon pieces into bottom of pastry shell.
Beat the eggs, cream or cream and milk, and seasonings. Pour into pastry shell and distribute the butter pieces on top.
Set in upper third of preheated oven and bake for 25 to 30 minutes, or until quiche has puffed and browned. Slide quiche onto a hot platter and serve.
Veal Forestier
6 veal rib chops,each cut 1/2 inch thick.
1/4 cup all-purpose flour.
butter or margarine. 1 garlic clove,halved.
1/2 pounds mushrooms,thinly sliced.
1/2 cup dry vermouth.
1 teaspoon salt.
1/8 teaspoon pepper.
On waxed paper, coat chops lightly with flour. In 12-inch skillet over medium-high heat, in 2 tablespoons hot butter, cook garlic until brown; discard garlic. In butter remaining in skillet,cook chops,half at a time until well browned on both sides, removing chops as they brown to platter and adding a little more butter if needed. Reduce heat to low. In same skillet, melt 2 tablespoons more butter; cook mushrooms until just tender. Stir in vermouth, salt and pepper,scraping to loosen brown bits. Return chops to skillet; cover; simmer 15 minutes until chops are fork-tender.
To serve, arrange chops on warm platter;pour mushroom mixture in skillet over chops.
1/4 cup all-purpose flour.
butter or margarine. 1 garlic clove,halved.
1/2 pounds mushrooms,thinly sliced.
1/2 cup dry vermouth.
1 teaspoon salt.
1/8 teaspoon pepper.
On waxed paper, coat chops lightly with flour. In 12-inch skillet over medium-high heat, in 2 tablespoons hot butter, cook garlic until brown; discard garlic. In butter remaining in skillet,cook chops,half at a time until well browned on both sides, removing chops as they brown to platter and adding a little more butter if needed. Reduce heat to low. In same skillet, melt 2 tablespoons more butter; cook mushrooms until just tender. Stir in vermouth, salt and pepper,scraping to loosen brown bits. Return chops to skillet; cover; simmer 15 minutes until chops are fork-tender.
To serve, arrange chops on warm platter;pour mushroom mixture in skillet over chops.
Cheeseburger Bisquit Pie
1 (12oz) can Pillsbury® Big Country® Buttermilk Bisquits
1 lb. lean ground beef
¼ cup chopped onion
1/3 cup ketchup
3 TBS mustard
¼ tsp salt
¼ tsp pepper
7 slices American cheese
Heat oven to 400°F and grease a 9-inch pie pan. Separate dough into 10 bisquits. Press 6 bisquits over bottom and up sides of pie pan to form crust. Cut remaining 4 biscuits into quarters and set aside. In large skillet, brown ground beef and onion until thoroughly cooked, drain. Add ketchup, mustard, salt and pepper. Heat until bubbly. Spoon into biscuit-lined pan. Arrange cheese slices on top of beef mixture. Place biscuit quarters, point side down around edge of pie pan. Bake at 400°F for 15 to 17 minutes or until biscuits are golden brown. Serves 6.
1 lb. lean ground beef
¼ cup chopped onion
1/3 cup ketchup
3 TBS mustard
¼ tsp salt
¼ tsp pepper
7 slices American cheese
Heat oven to 400°F and grease a 9-inch pie pan. Separate dough into 10 bisquits. Press 6 bisquits over bottom and up sides of pie pan to form crust. Cut remaining 4 biscuits into quarters and set aside. In large skillet, brown ground beef and onion until thoroughly cooked, drain. Add ketchup, mustard, salt and pepper. Heat until bubbly. Spoon into biscuit-lined pan. Arrange cheese slices on top of beef mixture. Place biscuit quarters, point side down around edge of pie pan. Bake at 400°F for 15 to 17 minutes or until biscuits are golden brown. Serves 6.
Crockpot Portobello Chicken
4 to 5 pieces boneless/skinless chicken breasts (or even Tyson Chicken Tenders)
Portobello Mushrooms, sliced, I usually use 2 packages
1 tsp garlic powder (or to taste)
salt and pepper to taste
curly or elbow noodles, cooked (about 2 1/2 cups dry)
Grab your crock pot and throw in the frozen chicken, sprinkle it with the salt, pepper and garlic. Add the mushrooms and leave it alone. If you do this in the morning before work place it on low and cover. On low you can cook it as long as 9 to 10 hours, the meat will be very tender. If you're short on time you can raise the heat to high, but it will taste better slowly cooked. No need to add any liquid, it will make it's own. When you're ready to eat cook the noodles and serve the chicken with the broth on top.
- Mel's Recipes
Portobello Mushrooms, sliced, I usually use 2 packages
1 tsp garlic powder (or to taste)
salt and pepper to taste
curly or elbow noodles, cooked (about 2 1/2 cups dry)
Grab your crock pot and throw in the frozen chicken, sprinkle it with the salt, pepper and garlic. Add the mushrooms and leave it alone. If you do this in the morning before work place it on low and cover. On low you can cook it as long as 9 to 10 hours, the meat will be very tender. If you're short on time you can raise the heat to high, but it will taste better slowly cooked. No need to add any liquid, it will make it's own. When you're ready to eat cook the noodles and serve the chicken with the broth on top.
- Mel's Recipes
Wednesday, February 13, 2008
Ham Croquettes
1/4 cup butter
1/4 cup flour
1 small onion, diced fine
1 cup milk
2 eggs + 1 tb lemon juice
11/2 cup ham ground
salt and pepper to taste
fine bread crumbs
Crisco
1/4 tsp dill weed
Melt butter, blend in flour and onion. Cook till very thick. Stir in 1 egg beaten with lemon juice. Add ham, salt and pepper to taste. Pour into a shallow dish and cool. Shape into 4 or more croquettes. Chill. Dip in crumbs then in 1 egg beaten in 2 TB water. Dip into crumbs again and let stand 20 minutes. Fry in Crisco at 390 till golden brown.
1/4 cup flour
1 small onion, diced fine
1 cup milk
2 eggs + 1 tb lemon juice
11/2 cup ham ground
salt and pepper to taste
fine bread crumbs
Crisco
1/4 tsp dill weed
Melt butter, blend in flour and onion. Cook till very thick. Stir in 1 egg beaten with lemon juice. Add ham, salt and pepper to taste. Pour into a shallow dish and cool. Shape into 4 or more croquettes. Chill. Dip in crumbs then in 1 egg beaten in 2 TB water. Dip into crumbs again and let stand 20 minutes. Fry in Crisco at 390 till golden brown.
Tuesday, January 22, 2008
Tater Tot Casserole
1/2 cup Onion, chopped
1 can Cream of Celery Soup, undiluted
1 lb Ground beef
1 16oz. package Tater Tots
Preheat oven to 400 degrees. Grease a shallow 2qt. baking dish. Brown onion and ground beef. Drain fat. Spread in baking dish. Pour soup over meat. Arrange Tater Tots over top, so that top is completely covered. Bake 35-40 minutes.
1 can Cream of Celery Soup, undiluted
1 lb Ground beef
1 16oz. package Tater Tots
Preheat oven to 400 degrees. Grease a shallow 2qt. baking dish. Brown onion and ground beef. Drain fat. Spread in baking dish. Pour soup over meat. Arrange Tater Tots over top, so that top is completely covered. Bake 35-40 minutes.
Wednesday, January 16, 2008
Cara Mia Chicken
Chicken parts of your choice - skinless -- boneless
1 jar marinated artichoke hearts
1 can diced tomatoes - do not drain -- (28 oz)
2 cloves garlic - minced
1/2 tablespoon salt
1/2 tablespoon oregano
1/2 tablespoon basil
1/2 tablespoon pepper
1 pound fresh mushrooms - quartered
1/2 cup dry red wine
Season chicken with seasoned salt and garlic powder. Place in pan and bake UNCOVERED for 1/2 hour. Combine tomatoes, artichokes, garlic, mushrooms, all spices and red wine. Pour over chicken, cover and bake at 350 degrees for 1 hour. Serve garnished with chopped fresh parsley.
1 jar marinated artichoke hearts
1 can diced tomatoes - do not drain -- (28 oz)
2 cloves garlic - minced
1/2 tablespoon salt
1/2 tablespoon oregano
1/2 tablespoon basil
1/2 tablespoon pepper
1 pound fresh mushrooms - quartered
1/2 cup dry red wine
Season chicken with seasoned salt and garlic powder. Place in pan and bake UNCOVERED for 1/2 hour. Combine tomatoes, artichokes, garlic, mushrooms, all spices and red wine. Pour over chicken, cover and bake at 350 degrees for 1 hour. Serve garnished with chopped fresh parsley.
Seafood Lasagna
6 lasagna noodles
1 can Italian-style tomato sauce -- (15 oz.)
Filling
1 8 oz.pkg. crab meat
1 cup ricotta cheese
1/4 cup Parmesan cheese -- grated
1 egg
1 tablespoon parsley flakes
1/4 teaspoon onion powder
Cook noodles according to package directions. Rinse in cold water; drain well. Thoroughly combine filling ingredients with fork. Spread 1/3 cup filling on each noodle. Roll tightly; place seam-side down in a 9-inch square baking pan. Pour sauce over roll ups. Bake covered in 375°F oven 30 minutes.
1 can Italian-style tomato sauce -- (15 oz.)
Filling
1 8 oz.pkg. crab meat
1 cup ricotta cheese
1/4 cup Parmesan cheese -- grated
1 egg
1 tablespoon parsley flakes
1/4 teaspoon onion powder
Cook noodles according to package directions. Rinse in cold water; drain well. Thoroughly combine filling ingredients with fork. Spread 1/3 cup filling on each noodle. Roll tightly; place seam-side down in a 9-inch square baking pan. Pour sauce over roll ups. Bake covered in 375°F oven 30 minutes.
Tuesday, January 1, 2008
Swiss Chard and Caramelized Onion Lasagna
12 ounces lasagna noodles, uncooked
4 tablespoons olive oil
1 garlic clove, minced
2 bunches red swiss chard, stemmed, coarsely chopped and blanched
1 cup ricotta cheese
salt and pepper
4 1/2 cups onions, thinly sliced
1 teaspoon sugar
1 teaspoon balsamic vinegar
3 cups low-fat milk
1/3 cup flour
1 1/4 cups parmesan cheese, grated or asiago cheese
2 tablespoons parmesan cheese, grated or asiago cheese
Cook noodles just until tender. Cover with plastic wrap and set aside.
In a large skillet, heat 1 tablespoon oil over medium heat. Add garlic and cook, stirring often, about 30 seconds. Add chard and cook, stirring often, until tender, 5minutes. Transfer to a medium bowl and stir in ricotta. Season with salt and pepper and set aside. Wipe out skillet, heat remaining oil over medium heat.
Add onions, cook and stir, until onions begin to brown all over.
Sprinkle with sugar, cook and stir until deep amber in color, about 20 minutes.
Remove from heat and splash with vinegar. In a medium saucepan, heat 2 1/2 cups milk over medium heat until steaming. Put flour in a small bowl and whisk in 1/2 cup milk until smooth; whisk into hot milk and continue to whisk until until sauce simmers and thickens. Cook and stir 1 minute longer.
Stir in parmesan or Asiago cheese until melted and smooth. Season with salt and pepper. Preheat oven to 400 degrees. Lightly oil a 9x13-inch baking dish.
Coat bottom of dish with 1/2 cup sauce. Line bottom with a single layer of noodles.
Spread half the chard over noodles. Add another layer of noodles, arrange onions on top and season with salt and pepper.
Spread another 1/2 cup of sauce over all. Add another layer of noodles, followed by remaining chard.
Finish with remaining noodles and sauce. Sprinkle with remaining Parmesan.
Tightly cover with foil sprayed with cooking spray.
Bake 30 minutes.
Uncover and bake 10-15 minutes, until light brown and bubbly.
Let stand 10 minutes before serving.
4 tablespoons olive oil
1 garlic clove, minced
2 bunches red swiss chard, stemmed, coarsely chopped and blanched
1 cup ricotta cheese
salt and pepper
4 1/2 cups onions, thinly sliced
1 teaspoon sugar
1 teaspoon balsamic vinegar
3 cups low-fat milk
1/3 cup flour
1 1/4 cups parmesan cheese, grated or asiago cheese
2 tablespoons parmesan cheese, grated or asiago cheese
Cook noodles just until tender. Cover with plastic wrap and set aside.
In a large skillet, heat 1 tablespoon oil over medium heat. Add garlic and cook, stirring often, about 30 seconds. Add chard and cook, stirring often, until tender, 5minutes. Transfer to a medium bowl and stir in ricotta. Season with salt and pepper and set aside. Wipe out skillet, heat remaining oil over medium heat.
Add onions, cook and stir, until onions begin to brown all over.
Sprinkle with sugar, cook and stir until deep amber in color, about 20 minutes.
Remove from heat and splash with vinegar. In a medium saucepan, heat 2 1/2 cups milk over medium heat until steaming. Put flour in a small bowl and whisk in 1/2 cup milk until smooth; whisk into hot milk and continue to whisk until until sauce simmers and thickens. Cook and stir 1 minute longer.
Stir in parmesan or Asiago cheese until melted and smooth. Season with salt and pepper. Preheat oven to 400 degrees. Lightly oil a 9x13-inch baking dish.
Coat bottom of dish with 1/2 cup sauce. Line bottom with a single layer of noodles.
Spread half the chard over noodles. Add another layer of noodles, arrange onions on top and season with salt and pepper.
Spread another 1/2 cup of sauce over all. Add another layer of noodles, followed by remaining chard.
Finish with remaining noodles and sauce. Sprinkle with remaining Parmesan.
Tightly cover with foil sprayed with cooking spray.
Bake 30 minutes.
Uncover and bake 10-15 minutes, until light brown and bubbly.
Let stand 10 minutes before serving.
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