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.
2 cups elbow macaroni
2 tsps salt
2-1/2 cups milk
8 ozs velveeta cheese
salt
pepper
Italian breadcrumbs
1 Cook macaroni according to package directions, drain, pour into casserole dish and add milk, cheese, salt-pepper, mix thoroughly.
2 Dot with butter, top with bread crumbs.
3 Bake 30 minutes at 325-350 degrees.
6 whole eggs
3 cups all-purpose flour
** 2 eggs per 1 cup of flour
Make a well in the center of the flour pile and crack your eggs into that well. Slowly mix together with your hands. Turn it out onto a floured surface and knead by hand until dough becomes smooth and pliable, add the flour to the board if necessary.
Let the dough rest for a little while before rolling it out. To determine how much dough to make, remember 2 eggs and 1 cup of flour would make enough pasta for a dinner for two.
Roll dough on floured surface as thinly as it’ll go. The noodles will plump up when they boil in the water, so the thinner you can roll it, the better. Cut noodles really thin. I use a pizza cutter.
To cook the noodles, just boil in salted water for 2 minutes. They cook very fast!!
12 lasagna noodles
1/3 cup vegetable oil
5 medium-sized onions,
finely chopped (about 3
cups)
1/2 teaspoon black pepper
1 1/2 cups (6 ounces)
shredded Cheddar cheese
6 cups warm seasoned
mashed potatoes, store-
bought or homemade.
Instructions
1.Preheat oven to 350
degrees F. Coat a 9- x 13-
inch baking dish with
cooking spray.
2.Cook lasagna noodles
according to package
directions; drain and set
aside.
3.Meanwhile, in a large
skillet, heat oil over medium-
high heat. Saute onions 8 to
10 minutes, or until lightly
browned; reserve 1/2 cup
sauteed onions for topping.
Add remaining onions,
pepper, and cheese to
mashed potatoes; mix well.
4.Place 3 noodles on bottom
of prepared baking dish.
Spread 1/3 of potato mixture
over noodles. Repeat layers
until a total of 4 layers of
noodles and 3 layers of
potato mixture have been
placed (with a layer of
noodles on top). Top with
remaining sauteed onions.
5.Cover with aluminum foil
and bake 25 to 30 minutes,
or until heated through.
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!
4 cups of cooked macaroni
3 tablespoons of butter
1 teaspoon of minced onion
3 tablespoons of flour
3 cups of milk
dash of Worcestershire sauce
14 ounces of water packed tuna
1 cup of grated American cheese
4 pieces of bacon
salt and pepper
Preheat your oven to 400 degrees.
First, in a small saucepan on medium low heat, melt the butter and add the onion. Then whisk in the flour and gradually add the milk, whisking. Cook until thick and smooth, occasionally stirring. Then, add the Worcestershire sauce, salt and pepper.
Now, grease a baking dish and put in half the macaroni, half the cheese, and half the tuna fish. Then pour half the sauce over it. Repeat with the rest of the ingredients. Top the baking dish with the bacon and put in the oven. Bake for 30 minutes at 400 degrees.
Serves 6.
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.
Ingredients
| 5 | larger pieces chicken (can also use wild turkey ) |
| 4 | chicken bullion cubes |
| lots of spaghetti | |
| 1 | med. onion, chopped |
| 1 | bell pepper, chopped |
| 2 c | chopped celery |
| 1 bx | of fresh mushrooms, sliced or 1 can, drained |
| 1 qt | stewed tomatoes, drained |
| 1 jar(s) | pimentos, drained |
| 2 can(s) | cream of mushroom soup |
| 2 c | of reserved chicken broth |
| 8 oz | cream cheese |
| 1/2 lb | velveeta cheese, chunked |
| shredded cheddar cheese |
Directions
Boil chicken in a lot of water with the bullion cubes added, until tender. Remove from broth & debone. Set aside 2 C. of the broth & cook spaghetti in remaining broth until aldente’. Don’t overcook.
In large skillet, saute’ in butter, the onion, bell pepper, celery & mushrooms just until tender.
Add in the soups, cream cheese, Velveeta, broth & pimentos. Cook on low until smooth & creamy.
Turn off heat & add the drained, stewed tomatoes. Mix with the chicken & drained spaghetti in large oven pan. Salt & pepper, to taste. Sprinkle with shredded cheddar cheese & cook, uncovered, in oven about 30 minutes until cheese is melted.
***May stick under broiler a few minutes at the end to brown the cheese slightly if wanted.
Ingredients
1 pound bulk Italian sausage
1 large onion, chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (8 ounces) cream cheese, cubed
1 egg, lightly beaten
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
2 cups (8 ounces) shredded cheddar cheese
1 cup 4% cottage cheese
1 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground cinnamon, optional
24 jumbo pasta shells, cooked and drained
SAUCE:
1 can (29 ounces) tomato sauce
1 tablespoon dried minced onion
1-1/2 teaspoons dried basil
1-1/2 teaspoons dried parsley flakes
2 garlic cloves, minced
1 teaspoon sugar
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Stir in the spinach, cream cheese and egg. Add 1 cup mozzarella cheese, cheddar cheese, cottage cheese, Parmesan cheese, salt, pepper and cinnamon if desired.
Stuff pasta shells with sausage mixture. Arrange in two 11-in. x 7-in. baking dishes coated with cooking spray. Combine the sauce ingredients; spoon over shells.
Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining mozzarella. Bake 5-10 minutes longer or until bubbly and cheese is melted. Let stand for 5 minutes before serving.
Yield: 12 servings
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.
In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.
Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.
Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.
