Posts Tagged ‘dinner’

Meat Lover’s Lasagna

October 19, 2008

INGREDIENTS
2-1/2 (14.5 ounce) cans diced tomatoes, undrained
1-1/4 (8 ounce) cans tomato sauce
1 cup and 3 tablespoons water
1-1/4 (6 ounce) cans tomato paste
1-1/4 medium onion, chopped
1-1/4 garlic clove, minced
1 tablespoon and 1/2 teaspoon dried basil
1 tablespoon and 1-3/4 teaspoons dried parsley flakes
2-1/2 teaspoons sugar
garlic salt to taste
9-1/2 uncooked lasagna noodles
29 cooked meatballs
1-1/4 egg
1 cup and 3 tablespoons ricotta cheese
2-1/3 cups and 1 tablespoon shredded mozzarella cheese
3/4 cup and 2 tablespoons and 1 teaspoon grated Parmesan cheese

DIRECTIONS
1.In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Meanwhile, cook lasagna noodles according to package directions; drain. Crumble meatballs into the sauce.
2.In a small bowl, combine egg and ricotta cheese. Spoon 1 cup of the meat sauce into a greased 13-in. x 9-in. x 2-in. baking dish. Layer with half of the noodles, ricotta mixture, meat sauce, mozzarella and Parmesan cheeses. Repeat layers. Cover and bake at 350 degrees F for 45 minutes. Uncover; bake 5-10 minutes longer or until golden brown. Let stand for 15 minutes before cutting.

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Crunchy Fried Ravioli

October 19, 2008

INGREDIENTS
2 tablespoons whole milk
1 egg
3/4 cup Italian seasoned bread crumbs
1/2 teaspoon salt (optional)
1/2 (25 ounce) package frozen cheese ravioli, thawed
3 cups vegetable oil for frying
1 tablespoon grated Parmesan cheese
1 (16 ounce) jar spaghetti sauce

..DIRECTIONS
1.Combine milk and egg in a small bowl. Place breadcrumbs and if desired, salt in a shallow bowl. Dip ravioli in milk mixture, and coat with breadcrumbs.
2.In a large saucepan, heat marinara sauce over medium heat until bubbling. Reduce the heat to simmer.
3.In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown. Fry ravioli, a few at a time, 1 minute on each side or until golden. Drain on paper towels. Sprinkle with Parmesan cheese and serve immediately with hot marinara sauce.

Cooked 2 The Bone Fried Chicken

October 19, 2008

INGREDIENTS
50 saltine crackers
3 tablespoons and 1 teaspoon all-purpose flour
3 tablespoons and 1 teaspoon dry potato flakes
1-3/4 teaspoons seasoned salt
3/4 teaspoon ground black pepper
1-2/3 egg
1/3 cup and 1 tablespoon and 1 teaspoon vegetable oil
10 skinless, boneless chicken breast halves

DIRECTIONS
1.Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
2.Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
3.One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
4.Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.

Cheesy Heaven Mac & Cheese

October 19, 2008

INGREDIENTS
1-1/3 (8 ounce) packages elbow macaroni
1/3 cup and 1 tablespoon and 1 teaspoon butter
1/3 cup and 1 tablespoon and 1 teaspoon all-purpose flour
5-1/3 cups warm milk (110 degrees F/45 degrees C)
salt and pepper to taste
1-1/3 pinches cayenne pepper
5 ounces cubed ham
7 ounces cubed Cheddar cheese
7 ounces mozzarella cheese, cubed
7 ounces Monterey Jack cheese, cubed
paprika to taste

..DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 baking dish. 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.
2.In medium saucepan, melt butter and stir in flour to make a roux. Cook 1 to 2 minutes, stirring constantly, then whisk in warm milk a little at a time to make a white sauce. Bring to a boil, then reduce heat and simmer. Mix in salt, pepper, and cayenne, and stir frequently until sauce thickens.
3.Remove pan from heat and stir in cheddar, mozzarella, jack and ham. Combine pasta with sauce and stir well. Pour into baking dish. Use paprika to make a decorative pattern on top. Bake 45 to 60 minutes, or until top is the desired crispiness. Let rest 20 minutes before serving.

Pizza Italiano

October 19, 2008

Ingredients
Pizza Dough: Makes enough dough for two 10-12 inch pizzas

1 1/2 cups warm water (105°F-115°F)
1 package (2 1/4 teaspoons) of active dry yeast (check the expiration date on the package)
3 1/2 cups bread flour (can use all-purpose but bread flour will give you a crisper crust)
2 Tbsp olive oil
2 teaspoons salt
1 teaspoon sugar
Pizza Ingredients

Olive oil
Cornmeal (to slide the pizza onto the pizza stone)
Tomato sauce
Mozzarella or Parmesan cheese, shredded
Feta cheese
Mushrooms, thinly sliced
Bell peppers, stems and seeds removed, thinly sliced
Italian sausage, cooked ahead
Chopped fresh basil
Pesto
Pepperoni, thinly sliced
Onions, thinly sliced
Sliced ham
Special equipment needed

A pizza stone, highly recommended if you want your pizza dough to be crusty
A pizza peel or a flat baking sheet
A pizza wheel for cutting the pizza, not required, but easier to deal with than a knife
Method
Making the Pizza Dough
1 In the large bowl of a heavy duty electric mixer (such as a Kitchen Aid), add the warm water. Sprinkle on the yeast and let sit for 5 minutes until the yeast is dissolved. Stir to dissolve completely if needed at the end of 5 minutes.

2 Attach a mixing paddle to the mixer. Mix in the olive oil, flour, salt and sugar on low speed for about a minute. Remove the mixing paddle and replace with a dough hook. Knead using the mixer and dough hook, on low to medium speed, until the dough is smooth and elastic, about 10 minutes. If you don’t have a mixer, you can mix and knead by hand.

3 Place ball of dough in a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl so that it gets coated with the oil. Cover with plastic wrap. Let sit in a warm place (75-85°F) until it doubles in size, about 1 to 1 1/2 hours. If you don’t have a warm spot in the house you can heat the oven to 150 degrees, and then turn off the oven. Place the bowl of dough in this warmed oven to rise.

At this point, if you want to make ahead, you can freeze the dough in an airtight container for up to two weeks.

Preparing the Pizzas
1 Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 450°F for at least 30 minutes, preferably an hour.

2 Remove the plastic cover from the dough and punch the dough down so it deflates a bit. Divide the dough in half. Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 10 minutes.

3 Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way. About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza.

4 Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter – 10 to 12 inches. Use your palm to flatten the edge of the dough where it is thicker. You can pinch the very edges if you want to form a lip.

5 Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 5 minutes.

Repeat with the second ball of dough.

6 Lightly sprinkle your pizza peel (or flat baking sheet) with corn meal. Transfer one prepared flattened dough to the pizza peel. If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions.

7 Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza.

8 Sprinkle some cornmeal on the baking stone in the oven (watch your hands, the oven is hot!). Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal. Slide the pizza off of the peel and on to the baking stone in the oven. Bake pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.

Chicken Fajita With Spanish Rice

October 15, 2008

Chicken Fajita With Spanish Rice

Chicken Fajita

Ingredients
2 tablespoons fresh cilantro
1/4 cup Caesar dressing
1 1/2 tablespoons southwest marinade (1/2 package)
one 10-ounce package refrigerated cooked chicken strips
8 ounces (1/2 bag) frozen pepper stir-fry
4 flour tortillas
paper towel

Steps
1. Chop cilantro. (Prepare any toppings for fajitas and set aside.)
2. In mixing bowl, combine dressing and marinade seasoning (use 1/2 package). Mix well. Add cilantro, chicken and vegetables.
3. Preheat sauté pan on medium-high for 1-2 minutes.
4. Add chicken mixture to hot pan. (Mixture will sizzle.) Sauté for 6-8 minutes, stirring occasionally.
5. When 2 minutes of cook time remain, place tortillas on paper towel and microwave on high for 45-60 seconds, to make warm and pliable.
6. To serve: add chicken mixture to center of each tortilla. Add desired fajita toppings. Fold bottom edge up, then fold one side toward middle and, using a rolling motion, continue until fully enclosed. Repeat for all fajitas.

Spanish Rice

Ingredients
one 6-ounce box Mexican fiesta rice
1 cup salsa
1 cup water

Steps
1. Place rice (including seasoning packet), water and salsa in 2-quart saucepan; cover and bring to boil on high.
2. When boiling, reduce heat to low and simmer for 10 minutes covered, stirring occasionally.
3. Remove from heat and allow to stand for 5 minutes or until desired consistency. Stir before serving.

Spanish Style Grilled Swordfish

October 15, 2008

Ingredients:

* 4 pieces of sword fish (one for each serving)
* 4 medium tomatoes
* 1 tbsp breadcrumbs
* 1 clove of garlic crushed
* 1 tsp oregano

* olive oil
* salt and pepper
* fresh basil
* fresh parsley
* 4 shallots or a small onion
* juice of half a lemon

Steps:

1. Place the pieces of sword fish on a plate and sprinkle with olive oil (about 8 tbsp) – leave for 10 mins

2. To make the sauce heat 6 tbsp olive oil and add the chopped parsley and basil, shallots or small onion and salt and pepper – set aside once the onion is cooked

3. In a bowl mix the crushed garlic, breadcrumbs, oregano and lemon juice – add salt and pepper to taste

4. Cut the tomatoes in half, place on a baking tray and cover with the oil and garlic mixture – cook in the oven at 180 degrees for about 10 mins

5. To cook the sword fish place on a hot griddle and cook until golden brown on both sides – add more olive oil at this stage if necessary

6. To serve place the fish on plates with the baked tomato halves and cover with the herb sauce

After Church Pork Ribs

October 15, 2008

Mild Boneless Barbeque Pork Ribs

* 4 LBS Country Style Ribs (boneless)
* 1 LARGE Bottle of Your Favorite BBQ Sauce
* 1 or 2 Thinly Sliced Onions
* Brown Sugar & Garlic Powder

Place ribs in large 9×13 inch pan. Sprinkle on brown sugar & garlic. Bake at 400 degrees for 45-60 minutes. Remove from oven. Lower temperature to 250 degrees. Drain fat from meat. Sprinkle with a little more garlic and brown sugar to taste. Pour BBQ sauce on top with thinly sliced onion. Bake for an additional 3 more hrs. at 250 degrees. Don’t over cook. Remove from oven and enjoy.