Mary Ann's Complete Recipe Collection -
Main Dish/Italian & Pasta
Mary Ann's Complete Recipe Collection -
Main Dish/Italian & Pasta
Acorn Squash Puree
Makes 4 cups
1. Preheat oven to 400. Place 2 whole acorn squash (about 2 lbs each) on a rimmed baking sheet. Bake, turning occasionally, until very tender when pierced with the tip of a paring knife, about 1 hour.
2. When cool enough to handle, halve each squash lengthwise. Scoop out and discard seeds. Scrape out flesh from squash halves and transfer to a food processor (discard skin). Process until smooth.
Per cup: 91 cal., .2 gram fat; 1.8 g protein; 23.6 g carbo; 3.4 g. fiber
Acorn Squash Lasagna
Olive oil
4 c. acorn squash puree or 2 pkgs. frozen winter squash puree, thawed
1/2 t. dried rubbed sage
coarse salt and ground pepper
1 container (15 oz.) part skim ricotta cheese
1 c. grated Parmesan cheese
8 no boil lasagna noodles (1/2 8 oz. package)
Preheat oven to 400. Brush 8 in. square baking dish with oil, set aside. In medium bowl, mix squash puree with sage, 1 1/2 t. salt, 1/4 t. pepper. In another bowl, mix ricotta with 1/2 c. parmesan, 1 t. salt, 1/4 t. pepper. Set aside.
Lay 2 lasagna noodles in bottom of oiled dish. Spread with half the squash mixture. Layer 2 more noodles and spread with half the ricotta mixture. Repeat layering, end with ricotta mixture. Sprinkle with remaining 1/2 c. parmesan cheese.
Cover baking dish with foil; place on a rimmed baking sheet. Bake until lasagna is heated through, about 45 minutes; remove foil and continue baking until golden on top, 10-25 minutes more.
Recipe Contributed by
Susie Miali
1 lb ground round
3 1/2 c. water
15 oz tomato sauce
16 oz spaghetti noodles
Spices:
2 shakes pepper
1 T. minced onion
4 shakes salt
1 t. dried, crushed oregano
1 t. Worcestershire sauce
1/2 t. sugar
1/2 t. dried, crushed basil
1/4 t. garlic powder
Brown meat. Take off burner. Add water, tomato sauce, spices. Bring to boil.
Break spaghetti noodles up into small pieces and put them in the pot.
Set to LOW heat. Stir every 5 minutes or so.
In twenty minutes, it's ready to serve!
Add parmesan, if desired and garlic bread. Don't forget your vegetables!
Canned corn is good with this ... a Laun tradition!
Recipe Contributed by
Mary Ann Laun
Extra-virgin olive oil, for frying
3 medium eggplants, with the stem ends removed, cut lengthwise into 1/3-inch thick slices
Frittata:
4 large eggs
1/3 cup, plus 2 tablespoons freshly grated Parmigiano-Reggiano
1/3 cup freshly chopped Italian parsley leaves
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 cups basic tomato sauce
In a 12-inch frying pan, pour olive oil until it sits 1-inch deep. Heat the oil over medium-high heat until it is hot, but not smoking. Add the eggplant slices and fry, in batches, until lightly browned on each side. Remove the eggplant slices to drain on paper towels.
To make the frittata: whisk the eggs and the 1/3 cup Parmesan together in a bowl. Add the parsley, and season the mixture, to taste, with the salt and pepper. Heat 2 tablespoons olive oil in an 8 to 10-inch nonstick frying pan over medium-high heat. Pour in the egg mixture and cook, swirling the egg mixture to cover the bottom of the pan. Cook until the omelet sets and the bottom turns a light golden brown. Invert the frittata over a clean plate and then return to the pan, top-side down, golden brown-side up. Cook for another 1 to 2 minutes until the bottom side is also golden brown. Transfer the frittata to a cutting board and, using a sharp knife, cut into 1 1/2-inch strips. Cut each strip in half, crosswise.
Preheat the oven to 350 degrees F.
Place a frittata strip in the center of each eggplant piece. A few of the longer eggplant slices will need 2 shorter strips of frittata. Roll the stuffed eggplant up from 1 end to the other and place, seam side down, in a lightly greased baking pan. The rolls should be placed side by side, somewhat tightly, together. Spoon the tomato sauce over the eggplant rolls and drizzle lightly with olive oil. Sprinkle lightly with the remaining 2 tablespoons Parmesan. Bake in the preheated oven for 30 minutes. Let rest 5 minutes before serving
Recipe Contributed by
Susan Miali
1 pound gemelli (or other pasta)
6 ounces sliced prosciutto
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed of excess moisture (I blanched a pound of fresh spinach and used that)
2 cups milk
2 cups ricotta cheese
1 garlic clove, minced
Coarse salt and ground pepper
1/2 cup grated Parmesan
1.Preheat oven to 400 degrees. Cook pasta a few minutes less than package instructions suggest. Cut prosciutto into thin strips.
2.In a 9-by-13-inch baking dish, toss pasta with spinach, half of prosciutto, milk, ricotta, and garlic. Season with salt and pepper. Top with remaining prosciutto and Parmesan. Bake until golden, 30 to 40 minutes.
Read more at Marthastewart.com: Baked Pasta with Spinach, Ricotta, and Prosciutto - Martha Stewart Recipes
Next ime I will add sun dried tomatoes as well.
Recipe Contributed by
Mary Ann from Everyday Food
2 medium size chicken breasts - boneless & skinless
1- 14.5 oz can Italian style stewed tomatoes
1/2 of 12 oz jar Trader Joe's Bruschetta
1 egg
2 tablespoons milk
1/2 cup Italian style bread crumbs
2 tablespoons grated parmesan cheese
1 cup shredded cheese - mozzarella or mixed monterey/cheddar
2 tablespoons olive oil
Press/pound chicken breast to about 1/2" thickness. In one pie dish, beat egg with milk - in another pie dish, combine bread crumbs and parmesan cheese. Dip chicken in egg/milk mix to coat evenly then coat with bread crumb mix and set aside. In a medium bowl, combine stewed tomatoes and Brucshetta and stir to blend. In large skillet, heat olive oil on medium-low heat, then put breaded chicken breast on to cook. Turn when browned, about 5-7 minutes, then pour tomato mix over the top. Reduce heat to low. Cover and simmer for 5 minutes more. Turn fire off and top with grated cheese. Let sit for a few more minutes until cheese melts.
Total preparation & cooking time is about 30 minutes.
Great with garlic bread and zucchini for a perfectly Italian dinner
Serves 4
My husband loves chicken parmesan and in my search for a good and easy recipe, I created this recipe by trial and error. He says it's the best he's ever had and probably knows better than to say anything less ;) It's so easy and definitely a family favorite!
Recipe Contributed by
Maureen Milligan-Kaye
1 jar (26 to 28 ounces) tomato pasta sauce (any variety)(Bertolli's was great)
1 package (25 to 27 1/2 ounces) frozen cheese-filled ravioli
2 cups shredded mozzarella cheese (8 ounces)
2 tablespoons grated Parmesan cheese
Optional(recommended) 1 lb. some kind of meat
Brenda used italian sausage
Marcy used Laun Taco Meat cuz I always have some in freezer
1 Heat oven to 350?F. Spray bottom and sides of rectangular baking dish 13x9x2-inches, with cooking spray.
2 Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of the remaining pasta sauce and 1 cup of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.
3 Cover with aluminum foil and bake 40 minutes. Remove foil; bake uncovered 15 to 20 minutes longer or until bubbly and hot in center. Let stand 10 minutes before cutting.
I am going to use costco ravioli which isn't frozen. I am assuming it will just cook a shorter amount of time.
NEW NOTE(9/16/11) I have been using the frozen 3 cheese ravioli from Costco. One package will make 2 batches. I also bought the huge costco package of grated mozzerella cheese and bagged and froze 8 oz portions to have on hand for this dish. We like it best when we add sausage.
So easy and my family loves it.
Was very yummy when Brenda made it.
Recipe Contributed by
Brenda Dekruyf-Huegin
2 lbs (about 2 large) eggplants
Kosher salt
1 28-oz can whole peeled tomatoes
1 clove garlic, peeled and minced
Olive oil
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 cup fine dry breadcrumbs
4 large eggs, beaten
1 1/2 lbs of fresh mozzarella cheese, sliced into 1/4 inch rounds
1 cup grated high quality Parmesan cheese
1 packed cup fresh basil leaves
1 Cut eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking.
(Mary Ann's note: this is an important step!)
2 Prepare tomato sauce. Blend tomatoes, garlic and 1/3 cup olive oil in a food processor or blender. Season with salt and pepper to tasted and set aside.
3 When eggplant has drained, press down on it to remove excess water, wipe off the excess salt, and lay the slices out on paper towels to remove all the moisture. In a wide, shallow bowl, combine flour and breadcrumbs. Mix well. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet over medium heat, and pour in a a half inch of olive oil. When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.
4 Preheat the oven to 350?F. In the bottom of a 10x15 inch glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves. (Mary Ann leaves out basil for Jeff)
5 Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil. Add remaining eggplant, and top with the remaining tomato sauce and Parmesan.
6 Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.
Serves 8.
At Mammoth, I just did steps 1-3 and served the sauce on the side. Excellent!
Recipe Contributed by
Mary Ann Laun (from The New York Times)
1 lb fettucini
Cook in 3 qts water (measure)
1 T salt
4 oz Parmesan Reggiano grated fine on rasp
(Grate your own)
Cook til nearly al dente
Remove 1 c starchy water
Drain pasta, back on low burner
Add water, 5 T unsalted solid butter cut into 5 pieces
Stir vigorously 1 minute with tongs
Remove from heat, cover and sit 1 minute.
Serve in hot bowls!
Recipe Contributed by
Cooks Country
Roasted Vegetables
--2 T olive oil
--6 Medium zucchini (1-1/2 lbs.), cleaned and thinly sliced (I toss mine
in olive oil and BBQ them instead)
--2 large red bell peppers, cut into 1 inch pieces
--2 large leeks, white and light green parts only, cleaned and thinly sliced
--1-1/4 lbs. medium mushrooms, cleaned and quartered
--salt and pepper to taste
--1/2 c. Pesto (see Pesto recipes or just use Pesto from a jar from the market)
White Sauce
3 T. unsalted butter
3 T. All-purpose flour
2 c. hot whole milk
salt and pepper to taste
1/4 t. freshly grated nutmeg
Ricotta-Cheese Layer
1-1/2 pounds ricotta cheese (buy the good stuff from an Italian market)
3 large eggs
1 c. freshly grated Parmesan
2 T. finely chopped fresh parsley
salt and pepper to taste
1 pound fresh or dried green or white lasagne noodles
3/4 pound thinly sliced Muenster cheese, sliced (buy the good stuff from the Italian market)
1/3 c. freshly grated Parmesan
1. To roast the vegetables, preheat the oven to 450?. In a large roasting pan, combine the oil, zucchini (I toss the zucchini in olive oil and BBQ instead), peppers, leeks, and mushrooms and toss to coat all the ingredients. Roast the vegetables until softened, about 45 to 50 minutes, turning occasionally to keep them from sticking. Note: if water accumulates in the pan during cooking, pour off the excess and continue to roast. Transfer the vegetables to a mixing bowl, cool and season with salt and pepper. Gently toss the vegetables with the pesto, taste for seasoning and set aside.
2. To prepare white sauce:
Melt the butter in a heavy medium saucepan over medium heat. -- Off the heat, whisk in the flour until blended. -- Return the pan to the heat and cook the flour for 2 minutes, whisking continuously, until it is bubbling but the mixture has not changed color. -- Remove from the heat and gradually whisk in the hot milk, beating to prevent lumps from forming. -- Return to the heat and bring to a boil. Reduce the heat to low and whisk until thickened, about 10 minutes. Season with salt, pepper and nutmeg to taste. Cover with plastic wrap. Set aside.
3. To prepare ricotta-cheese layer, combine ricotta, eggs, Parmesan, parsley, salt and pepper in a medium mixing bowl and mix well.
4. To prepare noodles, cook in a large pot of salted boiling water (10 minutes if dry, 3-4 minutes if fresh, until just al dente (don't overcook). Drain and place the pasta in a mixing bowl; cover with lukewarm water. When the noodles are tepid, lay them in a single layer on paper towels to dry. Blot the pasta dry and set aside.
5. Preheat oven to 375?. To assemble the lasagna in the bottom of 13 inch long ovenproof lasagna pan:
1/2 white sauce
1/3 lasagne noodles
1/2 roasted vegetables with pesto
1/2 ricotta cheese mixture
1/2 muenster
1/3 lasagne noodles
rest of white sauce
rest of roasted vegetables with pesto
rest of lasagne noodles
rest of ricotta cheese mixture
rest of muenster
sprinkling of Parmesan
With a serrated knife, cut the lasagne into equal squares, which will help you serve it after baking. Bake the lasagne for about 45 minutes or until piping hot and bubbling throughout. Cut into squares and serve immediately.
Recipe Contributed by
Susan Miali
Pizza Dough
Recipe Excerpted from JAMIE AT HOME by Jamie Oliver. Copyright (c) 2008.
Prep Time: 20 min
Inactive Prep Time: 1 hr
Serves:
6 to 8 medium-sized thin pizza bases
* 7 cups strong white bread flour or Tipo "00" flour or 5 cups strong white bread flour or Tipo "00" flour, plus 2 cups finely ground semolina flour
* 1 level tablespoon fine sea salt
* 2 (1/4-ounce) packets active dried yeast
* 1 tablespoon raw sugar
* 4 tablespoons extra-virgin olive oil
* 2 1/2 cups lukewarm water
Sift the flours and salt onto a clean work surface and make a well in the middle. In a large measuring cup, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about 1 hour until the dough has doubled in size.
Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands - this is called punching down the dough. You can either use it immediately, or keep it, wrapped in plastic wrap, in the fridge (or freezer) until required. If using straightaway, divide the dough up into as many little balls as you want to make pizzas - this amount of dough is enough to make about six to eight medium pizzas.
Timing-wise, it's a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don't roll them out and leave them hanging around for a few hours, though - if you are working in advance like this it's better to leave your dough, covered with plastic wrap, in the refrigerator. However, if you want to get them rolled out so there's 1 less thing to do when your guests are round, simply roll the dough out into rough circles, about 1/4-inch thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted aluminum foil. You can then stack the pizzas, cover them with plastic wrap, and pop them into the refrigerator.
This is a fantastic, reliable, everyday pizza dough, which can also be used to make bread. It's best made with Italian Tipo "00" flour, which is finer ground than normal flour, and it will give your dough an incredible super-smooth texture. Look for it in Italian markets and good supermarkets. If using white bread flour instead, make sure it's a strong one that's high in gluten, as this will transform into a lovely, elastic dough, which is what you want. Mix in some semolina flour for a bit of color and flavor if you like.
Recipe Contributed by
Mary Ann
Meat Sauce Bolognese
1 cup chopped onion
1 clove garlic, minced
1/2 cup chopped celery
2 Tbs butter
1 pound mild Italian Sausage
1 pound ground round beef
2 Tbs olive oil
1/2 cup dry white wine
2 cups chopped tomatoes, peeled and seeded
3 Tbs tonatoe paste
2 cups beef stock
1 Bay leaf
1/2 tsp sugar
1/2 tsp dried oregano
1/8 tsp allspice
Salt and Pepper to taste
Besciamella (Italian Bechamel Sauce)
3 Tbs butter
6 Tbs flour
2 cups milk
1 cup heavy cream
1 tsp salt
Dash nutmeg
1 lb lasagna noodles (preferably green--I always use regular)
1 lb mozzarella cheese, grated
1/2 cup freshly grated Parmesan cheese
To prepare meat sauce, combine the onion, garlic, and celery and saute' over low heat in 2 Tbs butter until golden, 8-10 minutes, stirring frequently. Remove to a heavy 3-4 qt saucepan. In same frying pan, saute' the sausage and ground round in the olive oil until lightly browned. Stir to break up lumps. Remove excess grease. Add the wine to the meat and boil, stirring constantly, until the wine is almost evaporated. Add meat to saucepan with onion mixture and add the tomatoes, tomato paste, stock, and seasonings. Simmer, partially covered, for 1 hour, stirring occasionally.
To prepare Besciamella, melt 3 Tbs butter in a heavy 2-3 qt saucepan, over low heat. Stir in the flour and cook slowly 2-3 minutes, stirring constantly. pour in the milk and cream slowly, stirring with a whisk to obtain a smooth sauce. Heat to boiling, stirring constantly, until sauce thickens. Remove from heat and add 1 tsp salt and the nutmeg. Set aside. (Makes 3 cups.)
Butter a 9x13x3-inch baking dish. In a large 6-8 qt pot cook the lasagna. When cooked, drain and cover lasagna with cold water, then lift out strips and drain on paper towels.
To assemble, spread a layer of meat sauce on botton of baking dish to about 1/4 inch deep. Over this lay 1/3 of the noodles, then 1/3 of the Besciamella and 1/3 of the mozzarella. Repeat 2 more times; layering the meat sauce, noodles, Besciamella, and ending with the mozzarella. Sprinkle top with grated Parmesan and bake in a preheated 350 degree oven until bubbly, about 30 minutes. Can be frozen.
15 oz ricotta cheese
10 oz frozen spinach, thawed and dried
1 c. + 2 Tbsp grated Parmesan cheese
3 oz. sliced prosciutto, chopped
1 egg, beaten
3/4 tsp salt
1/2 tsp pepper
1-2 Tbsp olive oil
12 lasagna noodles
2 cups marinara (recipe on this site)
1 cup shredded mozzerella
Preheat oven to 450.
Mix ricotta, spinach,1 c. parm, prosciutto, egg, salt and pepper. Add oil to large boiling pot of salted water. Boil noodles until just tender, al dente. Arrange noodles in a single layer on a baking sheet to keep from sticking.
Butter 13 x 9 glass dish. Pour some marinara sauce over bottom of dish.
Spread 3 Tbsp ricotta mixture evenly over each noodle. Roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, on top of the marinara sauce. Repeat for each roll. Spoon 1 cup of marinara over lasagna rolls. Sprinkle with mozzarella and remaining parm. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes. Let stand for 10 minutes. Meanwhile, heat remaining marinara to serve along side.
Recipe Contributed by
Theresa from Hallmark
Lasagna noodles
1 pkg ground turkey
garlic powder
1 jar spaghetti sauce
16 oz. nonfat cottage cheese
low fat mozzarella
optional:spinach, mushrooms, tomatoes
Brown turkey. Add lots of garlic powder. Stir in sauce. Layer: Noodles, meatopt. veggies, cottage cheese, mozzarella. Repeat for a total of 2 layers.
Bake at 350 for 50 minutes covered + 10-15 minutes uncovered.
Lasagne noodles
1 pkg. Ground turkey
garlic powder
1 jar Prego spaghetti sauce
16 oz. Nonfat cottage cheese
lowfat mozzarella
optional: spinach mushrooms, tomoatoes
1 onion
3-4 cloves garlic
2-3 celery
1 large carrot
4 large cans tomato sauce
1 can diced tomatoes (garlic, oregano, flavor. if desired)
Meat can be anything from sausage, hamburger, chuck roast etc. I usually use a 3-4 lb boneless chuck roast
Salt pepper and Italian seasoning
Brown your meat first, (I use some red wine on my roast before its done)Salt and pepper ..
Then in olive oil brown your garlic onion carrot celery slow and low for about 10 minutes.. add in the sauce and tomatoes and season I put my roast in after that and let it simmer nicely for about 4 hours or till meat is falling apart. If you use other meat probably could be done in 3 hours. Longer it simmers the better the flavor. I do not really measure so you can add or subtract to suit what you need.
chuck roast is my preferred meat, I just brown it with salt pepper and then a little red wine right before its done for 3 minutes then put it all into the sauce simmer for 4 to 5 hours till meat is falling apa
This will give you enough sauce with meat to use on 2lbs of pasta, then usually I freeze the rest in gallon bags flat and use whenever. You can add mushrooms also and you can any other veggi you want.
rt.
Recipe Contributed by
Lorie Gonzales, my Hallmark buddy
Sauce:
2 Tbs. Red chili powder
1/2 c. flour
2 c. tomato juice
2 onions, ground very fine
salt
Mix chili powder and flour with a little water, add other ingredients and simmer until thick. Always put plenty of sauce on top of enchilladas when serving.
2 lbs. Hamburger
2 cups ground onion
3 tsps. Chili powder
1 tsp salt
2 cups tomato pulp
2 tbsp shortening
1/2 lb cheese
tortillas
10 lasagna noodles
2 bunches spinach
1/2 c. chopped onion (leek)
1 cup grated raw carrot
2 c sliced fresh mushrooms
1 15 oz can tomato sauce
Can `6 oz tomato paste
1/2 c chopped pitted olives
1/2 t oregano
2 c cottage cheese
1 lb jack cheese slices
1/4 c. grated Parmesan cheese
Cook noodles 10 min. Saute onions in oil and then add carrots, mushrooms.
Cook until crisp tender. Stir in sauce, paste, olives, oregano.
Grease 13 x 9x2 pan.
Layer 1/2 noodles, cottage cheese, spinach, sauce, jack cheese. Repeat.
Add parmesan cheese on top. Bake 375 for 30 minutes
Recipe Contributed by
Mary Ann Laun
Makes 12 large meatballs
1 1/2 lb. ground beef
1 1/2 lb. ground pork
2 cups fresh bread crumbs (I have been known to use the italian breadcrumbs from the market)
1/4 c. fresh minced garlic (about 1 large head)
2 c. Regiano Parmesano
3 large beaten eggs
1 cup finely diced spanish onion
1/4 c. italian parsley, chopped fine
1 T kosher salt
2 t. black pepper, coarsely ground
Preheat oven to 300.
Chop onions very fine with the garlic and parsley. You can use a food processor but be careful not to mince.
Mix all of the rest of ingredients in a large bowl. Make sure all lumps are out and mixture is smooth.
To form each meatball, take about 1/2 c. of mixture with wet hands and roll into shape (Rick's grandmother wet her hands with red wine). Place meatballs on a 12 x 18 x 1 jelly roll pan or cookie sheet with lip about 1/4 inch apart.
Place tray in oven and pour about 1/2 c. of water into tray. Bake for about 20 minutes or until internal temperature is 170 degrees. Remove tray carefully from the oven and pour off liquid.
Option: Top with a small scoop of fresh ricotta when serving.
Pomodoro Sauce
Makes about 8 cups of sauce
I like to make ahead, let it cool, then re-warm, something about the flavors melding.
1/4 c. extra virgin olive oil
1 medium spanish onion, 1/2" diced
Two cloves of minced garlic
Optional: saute 8 oz. sliced mushrooms with onion and garlic
2 large cans tomato sauce
1 28 oz. can chopped tomatoes in tomato puree
1/2 small can tomato paste
1/2 cup fresh chopped parsley
1 bunch fresh basil, julienned
2 t. kosher salt
2 t. black pepper, coarsely ground
1 T granulated sugar to taste (to remove acidity)
For meat sauce, not marinara
Add 1 lb. sausage or ground beef, brown and add to sauce as it simmers. I only add Claro's homemade sausage (the hot one is the best!)
Heat oil in saucepan. Add onion and saute until translucent--then add garlic, saute but do not brown. Add remaining ingredients.
Simmer on low heat for 20 minutes. Adjust salt, pepper and sugar to taste. Bring to a boil, and simmer. Great to make ahead and let it sit for up to one day.
I have worked and re-worked this one. I do love dipping my hands in the red wine while shaping the meatballs, soooo Miali family tradition, but my finger nails get red! I think it is worth it! The sauce is always better the second day.
Recipe Contributed by
Susie Miali
6 oz. Chorizo, crumbled and browned (6-8 minutes)
1/2 c. chopped white onion
1 clove garlic
1/2 t. cumin
8 oz. Tomato sauce
1/4 c. pitted, sliced olives
12 flour tortillas
1 c. Monterey jack
vegetable oil
1.c. sour cream, cilantro sprigs, radishes for garnish; guacamole
Recipe Contributed by
Mary Ann Laun
6 oz. Chorizo, crumbled and browned (6-8 minutes)
1/2 c. chopped white onion
1 clove garlic
1/2 t. cumin
8 oz. Tomato sauce
1/4 c. pitted, sliced olives
12 flour tortillas
1 c. Monterey jack
vegetable oil
1.c. sour cream,, cilantro sprigs, radishes for garnish; guacamole
PESTO
Makes 1 to 1/2 cups
2 garlic cloves, peeled
2 c. firmly packed fresh basil leaves (about 2 medium bunches)
1/2 c. firmly packed parsley leaves
2 T. Pine nuts
1/2 c. olive oil
1/4 t. black pepper
3/4 c. freshly grated Parmesan cheese
1. With motor running, add the garlic cloves to food processor fitted with the metal blade. Process until pureed. Add the basil and parsley and process until finely chopped. Add the pine nuts and finely chop.
2. With the motor running, slowly pour in the olive oil in a fine stream. Add the pepper.
3. Just before serving, add the cheese and process until well blended. Taste for seasoning. Refrigerate pesto in a tightly covered container until ready to use.
Can be prepared up to 1 week ahead through step 2 and refrigerate. Add the cheese just before serving.
MIXED HERB PESTO
2 cloves garlic, peeled
2 c. firmly packed fresh basil leaves (one medium bunch)
1/4 c. firmly packed parsley leaves
1 medium bunch of chives, chopped (1/3 c.)
1 T fresh thyme leaves
3 T pine nuts
1/2 c. olive oil
1/3 t. black pepper
1/2 c. freshly grated Parmesan cheese
1. While motor is running, add the garlic to a food processor, fitted with the metal blade. Process until pureed. Add the basil, parsley, chives, and thyme and process until finely chopped. Add the pine nuts and finely chop.
2. With the motor running, slowly pour in the olive oil in a fine stream. Scrape down the sides of the bowl to blend the ingredients. Add the pepper.
3. Just before serving, add the cheese and process until well blended. Taste for seasoning. Refrigerate the pesto in a tightly covered container until ready to use.
Advanced Preparation: Can be prepared up to 1 week ahead through step 2 and refrigerated. Add the cheese just before serving.
SUN DRIED TOMATO PESTO
(makes about 1/2 cup)
1 garlic clove, peeled
1/2 c. oil packed sun dried tomatoes, drained
2 T finely chopped fresh basil leaves
2 T pine nuts
1/4 t. salt
1/8 t. pepper
With motor running, add the garlic to a food processor fitted with a metal blade. Add the tomatoes, basil, pine nuts, salt & pepper and process until a thick paste is formed. If it is very thick, you may need to add a bit of olive oil. Place the pesto in a covered container and refrigerate.
Advance preparation: Can be prepared up to 1 week ahead and stored in the refrigerator.
Variation: For a simpler paste, puree the garlic, tomato, salt and pepper together and add enough oil to form a thick paste.
Recipe Contributed by
Susan Miali
Per email recollection from Dan, who had a Mediteranian restaurant in White Plains for 30 years:
Get a good can of quality plum tomatoes (med size) in juice (we used Trader Joe's brand), put in blender and puree about 10-15 seconds. [If using a large can, double the other ingredients]
Get about a tsp of finely chopped onion and a minced medium clove of garlic, saute with about 2 Tbsp of olive oil for about 1-2 minutes over med-low heat.
Add a tsp of dry oregano and a tsp of basil, dry is good enough, chopped parsley if you have, add the tomatoes, S&P to taste.
Add about a tsp of sugar and hot pepper flakes. Cook over low heat about 30-40 mins.
Traditionally, margarita has olive oil and has sliced fresh plum tomatoes, sliced fresh mozarella, fresh basil and olive oil.
We used Fresh N Easy pizza dough, divided into two on the grill, while still chilled. Use olive oil on the dough and the grill.
Wish we would have divided it into 4 parts. We used a wooden roller and covered it in plastic wrap to make the dough nice and flat. It was great.
Cook one side of the dough, bring it inside with the cooked side down. Add ingredients (be creative, we learned from a vegy pizza) and put it back on the grill to cook on the uncooked side down.
Great flavor, watch the bottom so it cooks to a golden brown.
Margarita pizza is just fresh mozzarella (wet), fresh basil leaves, and sauce above. Very popular in Italy - they don't use pizza toppings like Americans do!
Recipe Contributed by
Jeff and Patty through Dan Gaulin
Roasted Vegetables
2 T olive oil
6 Medium zucchini (1-1/2 lbs.), cleaned and thinly sliced
2 large red bell peppers, cut into 1 inch pieces
2 large leeks, white and light green parts only, cleaned and thinly sliced
1-1/4 lbs. medium mushrooms, cleaned and quartered
salt and pepper to taste
1/2 c. Pesto (Recipes below for Pesto) but I use one container of fresh pesto sauce from the market or Trader Joe's)
Bechemel Sauce
3 T. unsalted butter
3 T. All-purpose flour
2 c. hot whole milk
salt and pepper to taste
1/4 t. freshly grated nutmeg (or just a shake)
Ricotta-Cheese Layer
1-1/2 pounds ricotta cheese
3 large eggs
1 c. freshly finely Parmesan
2 T. finely chopped parsley
salt and pepper to taste
1 pound fresh or dried green or white lasagne noodles
3/4 pound thinly sliced Muenster cheese, sliced
1/3 c. freshly Parmesan
1. To roast the vegetables, preheat the oven to 450?. In a large roasting pan, combine the oil, zucchini, peppers, leeks, and mushrooms and toss to coat all the ingredients. Roast the vegetables until softened, about 45 to 50 minutes, turning occasionally to keep them from sticking. Note: if water accumulates in the pan during cooking, pour off the excess and continue to roast. Transfer the vegetables to a mixing bowl, cool and season with salt and pepper. Gently toss the vegetables with the pesto, taste for seasoning and set aside.
2. To prepare white sauce, melt the butter in a heavy medium saucepan over medium heat. Off the heat, whisk in the flour until blended. Return the pan to the heat and cook the flour for 2 minutes, whisking continuously, until it is bubbling but the mixture has not changed color. Remove from the heat and gradually whisk in the hot milk, beating to prevent lumps from forming. Return to the heat and bring to a boil. Reduce the heat to low and whisk until thickened, about 10 minutes. Season with salt, pepper and nutmeg to taste. Cover with plastic wrap. Set aside.
3. To prepare ricotta-cheese layer, combine ricotta, eggs, parmesan, parsley, salt and pepper in a medium mixing bowl and mix well.
4. To prepare noodles, cook in a large pot of salted boiling water (10 minutes if dry, 3-4 minutes if fresh, until just al dente. Drain and place the pasta in a mixing bowl; cover with lukewarm water. When the noodles are tepid, lay them in a single layer on paper towels to dry. Blot the pasta dry and set aside. Do not use the no boil noodles.
5. Preheat oven to 375?. To assemble the lasagna in the bottom of 13 inch long ovenproof lasagna pan:
1/2 white sauce
1/3 lasagne noodles
1/2 roasted vegetables with pesto
1/2 ricotta cheese mixture
1/2 muenster
1/3 lasagne noodles
rest of white sauce
rest of roasted vegetables with pesto
rest of lasagne noodles
rest of ricotta cheese mixture
rest of muenster
sprinkling of Parmesan
With a serrated knife, cut the lasagne into equal squares, which will help you serve it after baking. Bake the lasagne for about 45-60 minutes or until piping hot and bubbling throughout. Cut into squares and serve immediately.
PESTO
Makes 1 to 1/2 cups
2 garlic cloves, peeled
2 c. firmly packed fresh basil leaves (about 2 medium bunches)
1/2 c. firmly packed parsley leaves
2 T. Pine nuts
1/2 c. olive oil
1/4 t. black pepper
3/4 c. freshly grated Parmesan cheese
1. With motor running, add the garlic cloves to food processor fitted with the metal blade. Process until pureed. Add the basil and parsley and process until finely chopped. Add the pine nuts and finely chop.
2. With the motor running, slowly pour in the olive oil in a fine stream. Add the pepper.
3. Just before serving, add the cheese and process until well blended. Taste for seasoning. Refrigerate pesto in a tightly covered container until ready to use.
Can be prepared up to 1 week ahead through step 2 and refrigerate. Add the cheese just before serving.
Recipe Contributed by
Susan Miali
10 cooked lasagna noodles
15 oz low fat ricotta cheese
1/2 cup grated Parmesan cheese
10 oz spinach - frozen but thawed and all water squeezed out
mushrooms
1 egg
32 oz. marinara sauce
4 oz. part skim Mozzarella cheese, grated
Preheat oven to 350 degrees.
Combine spinach, ricotta, Parmesan, about 1/4 of the mozzarella and egg in bowl. Place layer of sauce on bottom of 9x12 backing dish. Lay out lasagna noodles. Take about 1/3 cup of ricotta mixture and spread over noodle. Roll and place seam side down into backing dish. Add mushrooms. Repeat with the rest of the noodles.
Poor the rest of the sauce over the rolls and top with a mozzarella cheese. Bake for about 40 minutes or until cheese melts and inside of rolls are hot.
Serves 10 at 7 points each.
These are very filling. If you serve them with a side salad or maybe even some Italian zucchini, you have a complete meal for only 7 points.
This will freeze well too!
Recipe Contributed by
Mary Ann Laun
1 pound penne
3 cloves fresh garlic, peeled and finely sliced
2 pints cherry tomatoes, on the vine or seeded tomatoes (about 2 cups)
3/4 cup extra-virgin olive oil, plus more as needed
Kosher salt and freshly ground black pepper
3/4 pound loose pork sausage
2 to 3 small zucchini, sliced
1 can artichoke hearts, drained and quartered or 2 fresh globe artichokes, trimmed to the hearts, cut into quarters
1/2 cup freshly grated Parmesan
1/4 bunch fresh basil leaves
Cook penne and while cooking, Brown sausage and remove. Add tomatoes and garlic to 3 T olive oil in pan and saute until tomatoes break down. Add zucchini and eggplant and cook until tender. Add sausage back in. While penne is draining, add 6 chopped artichoke hearts to warm through. Add to serving bowl, pour sauce and vegetables over pasta and add 1/2 c shredded Parmesan and toss. Sprinkle with fresh chopped tomatoes and basil. Serves 4.
Jeff loved this!
Original recipe: http://www.foodnetwork.com/recipes/tyler-florence/quick-farmers-market-pasta-recipe.html
Recipe Contributed by
Mary Ann Laun adapted from Tyler Florence
1 Box Penne Pasta
8 Fresh Roma Tomatoes, diced
Extra Virgin Olive Oil (a good kind like Pietra Pinta from Bristol Farms)
7 Fresh Basil Leaves, julienned
2 Whole Garlic Cloves
salt and pepper to taste
Heat Olive Oil in large heavy bottomed skillet. Add whole garlic and simmer over low heat until garlic turns golden brown. Add the diced tomatoes and bring to bring to boil over medium heat. Add the fresh basil and salt and pepper. Remove the garlic cloves and toss over the cooked pasta. Garnish with a healthy handful of grated Parmigiano. Add extra olive oil to taste.
6 oz. penne
2 T. pine nuts
3 T. butter
1/2 c. shallots or leeks (or white onion. mild)
4 cloves garlic, minced
1/2 c. chicken broth
1/4 t. salt
1/4 t. pepper
5 c. (6 oz.) spinach
1/4 c. freshly grated Parmesan or Asiego cheese
Preheat over to 350 degrees. Cook pasta. Toast pine nuts on cookie sheet 5-7 ,inutes. Set aside. Melt butter in skillet. Add shallots or leeks and cook for 5 minutes. Add garlic, cook 3 more minutes. Add broth, salt, pepper and a few red pepper flakes (no seeds). Simmer uncovered 5 minutes.
Saute the following ingredients:
2 T. oil
2 c. onion
2 green pepper
Add:
2 t. basil
1 t. oregano
1 t. thyme
1 1/2 t. salt
black pepper
then add:
4-6 cloves of garlic, chopped
Prepare white sauce: (white sauce good with shrimp and linguini)
3 T. flour
3 T. flour
3 cups warm milk
then add 1 tsp. oregano and cheese
Great layered with chicken or other vegetables
Recipe Contributed by
Pat Allen
2 Tbsp. butter
1 lb weiners, sliced
1 med. onion, chopped
1/2 green pepper, diced
1/2 c. celery, diced
1 can tomato sauce OR 2 cans tomatos soup(sweeter)
2 cans water or 3 cans if you did soup
1 Tbsp. brown sugar (or 2 Tbsp)
1 Tbsp. vinegar
8 oz. curly noodles
Brown veggies and weiners in butter. Add rest of ingredients in order named. Stir and mix together. Cook on high until mixture boils. About 30 minutes til pasta is done.
Recipe Contributed by
Margaret DeKruyf
1 pound firm tofu (drained and blottted in paper towels)
8 oz lasagne noodles (precooking makes the job easier!)
1 T. olive oil
1 large onion or leek, chopped
1 pound mushrooms, thinly sliced
1 t. each dried basil, dry thyme, dry oregano
2 (15 oz each) (no salt added) tomato sauce
1 can tomato paste (6 oz)
2 10 oz bags fresh spinach, steamed, drained and sqeezed dry
1 cup part skim ricotta cheese
8 oz. mozzarella cheese, grated
1/4 c. grated Parmesan cheese
Break tofu into course chunks and let it drain.
Mix ricotta and spinach and set aside. Heat oil in pan and saute tof u, onion, mushrooms, basil, thyme, and oregano. Cook stirring often until liquid has evaporated (about 7 minutes). Stir in tomato sauce and tomato paste. Remove from heat and set aside.
Spread 1/3 of the sauce in a 9 by 13 pan. Top with half the noodles, spinach mixture and mozzarella. (You may repeat layers...I didn't). Sprinkle Parmesan cheese on top. Bake 400 degrees for 25 minutes (approximately.) Let stand for 5 minutes before serving. Serves 8.
(made when I couldn't find Marcia for her recipe)
(458 calories, 31 g protein, 53 g. carbohydats, 16 g. total fat, 28 mg cholesterol, 505 mg. sodium)
Recipe Contributed by
Mary Ann Laun
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley (Janet likes to double this parsley)
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
Directions
Prep: 30 minutes
Cook: 2 h 30 m
Ready In: 3 h 15 m
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Nutrition Facts
Per Serving:
448 calories;
21.3 g fat;
36.5 g carbohydrates;
29.7 g protein;
82 mg cholesterol;
1788 mg sodium
https://www.allrecipes.com/recipe/23600/worlds-best-lasagna
Recipe Contributed by
Janet from allrecipies.com