Heat 6 tablespoons butter in a 10-inch skillet over medium high heat, swirling constantly until golden brown and butter has a nutty aroma, about 2-4 minutes. Remove skillet from heat and add 3/4 cup chopped fresh sage to butter. Set aside to cool, about 10 minutes.
In food processor, add the butter mixture, 1 cup fresh parsley, 3/4 cup parmesan cheese and toasted walnuts. Pulse about 20 -30 times.
Add your pesto mixture to cooked cheese ravioli, my favorite is the Rosetto brand.
1-1/2 c. Flour, plus additional for dusting
1-1/2 teaspoons olive oil
1/2 package yeast
1/2 teaspoon salt
1/2 c lukewarm water (slightly less)
1/2 c roughly chopped black olives
1/2 red onion, finely diced
1-1/2 teaspoons fresh cilantro
In a bowl, mix flour, yeast, salt, water and oil until stiff dough is formed. Turn out dough onto a floured surface and knead until smooth. Place in lightly oiled bowl, cover with plastic wrap and let rise until double, approximately 1 hour.
Turn dough onto lightly floured surface and punch down. Add remaining ingredients and knead until well mixed. May require more flour. Roll into ball and place into a lightly oiled bread baker. Cover with plastic wrap and let rise til size doubles.
Place bread baker into cold oven, set temp to 350 and bake for approximately 45 minutes.
IngredientsPreheat oven to 350 degrees F. Place a nonstick cookie sheet in oven with a tin foil liner.
Heat 1/2-inch oil in a large nonstick skillet or frying pan over medium to medium high heat.
Season chicken tenders with salt and pepper. Wash hands. Place flour in a shallow dish. Beat eggs with water in a second dish along side the flour. In a third dish, combine the breading ingredients. Coat chicken in flour, then egg, then bread and cheese mixture. To keep your hands clean, ask for plastic gloves at the butcher counter. To ease your clean up, try using disposable tin pie tins for the flour, egg and bread crumbs.
Cook chicken until deeply golden on each side, 3 to 4 minutes. Transfer to cookie sheet in preheated oven and finish off for another 5 minutes cooking time. Cook chicken 5 or 6 tenders at a time in a single layer, adding additional oil if necessary. If the chicken begins to brown too quickly lower heat slightly. Serve chicken hot or cold with green salad or, complete as a Parmigiano.
Set water on to boil for pasta and prepare according to package directions for al dente. Before coating chicken, add oil, onions and garlic to a saucepan to cook medium low heat. Stir occasionally for 10 minutes while you are working on the chicken. Add both cans of tomatoes and a cup of chicken brothand bring sauce to a bubble. Reduce heat to a simmer until ready to serve. Stir in torn basil and season sauce with salt, to your taste.
Place a little of the sauce on the chicken tenders, top with the shredded provolone and Parmigiano. Place in oven or broiler to melt the cheese and then serve. Coat the hot, cooked pasta lightly with sauce then serve.
Enjoy!
This recipe is like having all my favorite things, all in one dish!
Preheat oven to 350ºF. Bring a large pot of lightly salted water to a roiling boil. Cook lasagna noodles according to package instructions, about 8 to 10 minutes, or until al dente. Drain, and rinse with cold water to stop the cooking.
In a saucepan over low heat, mix together heavy cream, cream of mushroom soup, Parmesan cheese, and butter. Simmer, stirring frequently, until well blended.
Heat the olive oil in a skillet over medium heat. Cook and stir the onion in the oil until tender, then add garlic and mushrooms. Mix in the chicken, and cook until chicken is warmed. Season with salt and pepper.
Lightly coat the bottom of a 9×13 inch baking dish with enough of the cream sauce to coat. Layer with 1/3 of the cooked lasagna noodles, 1/2 cup ricotta, half of the spinach, half of the chicken mixture, and 1 cup mozzarella. Top with 1/3 of the cream sauce, and repeat the layers. Place the remaining noodles on top, and spread with remaining sauce.
Bake 1 hour in the preheated oven, or until brown and bubbly. Top with the remaining mozzarella, and continue to bake until the cheese is melted and lightly browned.
Preheat oven to 375 degrees F. In a skillet over medium-high heat, brown mushrooms, about 5 minutes. Push mushrooms to the side of the skillet. Add ground beef to the skillet, breaking up into small pieces. Brown beef about 6-7 minutes. Add pasta sauce, Italian seasoning, garlic powder, and salt and pepper to taste.
Spray a cookie sheet with non-stick cooking spray. Remove dough from can and separate it into 4 rectangles. Press perforations together to seal the seams forming the 4 rectangles. They will be about 4×6 inches each.
Evenly distribute the meat mixture down the middle of the dough rectangles, leaving about a 1 inch border on all sides. Top evenly with mozzarella cheese. With a knife make 1 inch cuts down each side of the rectangle (the uncovered portions of the dough). Then cross the dough ‘tabs’ over the meat mixture alternating sides to form the braid (see photo).
Bake at 375 degrees F for 12 minutes, until golden brown.
Serve immediately.
