Beef Parmigiana

 

Beef Parmigiana

INGREDIENTS:
1 ½ lb stew beef
1/3 cup parmesan cheese
1/3 cup Italian bread crumbs
1 large egg, beaten
1/3 cup corn oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 (12oz) can tomato paste
1 tsp salt
½ tsp each granulated sugar & ground marjoram
3 cups hot water
8 oz mozzarella cheese, sliced
Cooked penne pasta

HOW TO PREPARE:
Cut beef in bite-size pieces. Combine parmesan & bread crumbs in a shallow bowl and mix well. Dip beef in egg. Coat with parmesan mixture. Preheat the oven to 350 degrees. Heat corn oil in a large skillet over medium-high heat. Cook beef in hot oil until browned on both sides, about 6 minutes. Transfer beef to a 13x9 baking dish. Sauté onion and garlic in skillet until tender, about 4 minutes. Add tomato paste, salt, sugar, marjoram and black pepper to onion mixture and mix well. Stir in hot water gradually. Bring to a boil. Boil, stirring to deglaze skillet, for 5 minutes. Pour ¾ of sauce over beef. Top with mozzarella and the remaining sauce. Bake for 1 hour. Serve with penne pasta, if desired.

German Spaghetti

German Spaghetti
INGREDIENTS:

16oz spaghetti
Bacon (use as much or as little as you like)
Eggs (I use 6-8)
1-2 cups shredded cheese
Parmesan cheese
Soy sauce

HOW TO PREPARE:
Boil the spaghetti, while it’s boiling, fry the bacon. Drain most of the grease. Leave bacon in the pan. Whisk eggs in a bowl and stir in cheese. Add egg/cheese mixture to bacon. Cook until eggs are almost cooked. Drain the spaghetti. Add noodles to the pan with eggs. Fry all together until the eggs are fully cooked. Add some parmesan cheese and soy sauce to taste.

Macaroni and Cheese (Crockpot)

 I love this recipe. It cooks in a crockpot and it tastes amazing. I found it here. 

Macaroni and Cheese (Crockpot)
INGREDIENTS:

1/2 cup butter

16 ounces elbow macaroni or any similar pasta
4 cups shredded cheddar cheese, divided
1 can (12 ounces) evaporated milk
2 cans (10-3/4 oz each) condensed cheddar cheese soup, undiluted
1 cup milk
2 large eggs, beaten
1/8 teaspoon paprika

—————

Can of peas, drained (optional)

HOW TO PREPARE:
In a 4 or 5 quart crockpot, spray with nonstick spray and then place the stick of butter. Cook macaroni according to package directions; drain and then add to crockpot. 

In a large bowl, mix 3 cups cheese, evaporated milk, condensed soups, milk and eggs. Pour over macaroni mixture; stir to combine. Cook, covered, on LOW for 2 to 3 hours.

Sprinkle with remaining cheese. Cook, covered, on low until cheese is melted, 15-20 minutes longer. Stir in peas, if desired. Sprinkle with paprika.

Spaghetti Bolognese

I grew up eating basic spaghetti with sauce made from a can. I liked it well enough, but my husband grew up with homemade sauce. On my quest to find a homemade sauce that both he and I enjoyed, I found this recipe here. 

Spaghetti Bolognese

2 tbsp olive oil
4 garlic cloves , crushed
2 onions , diced
1 - 2lbs ground beef or Italian sausage
1 cup beef broth
3 cans of 28oz canned crushed tomatoes
4 tbsp tomato paste
3 beef bouillon cubes , crushed
2 tsp Worcestershire Sauce
3 tsp dried oregano
2 tsp dried thyme leaves
3 dried bay leaves
2 tsp red pepper flakes (optional)
1 tsp salt
1/2 tsp pepper

PASTA
1 box of spaghetti, cooked
Frozen corn, optional

Heat olive oil in a large skillet over medium high heat. Add garlic and onion,
and cook for 3 minutes. Add in beef or Italian sausage until cooked. Add to
the crockpot with remaining ingredients, except for cooked pasta and corn.
Cook on low for 5 hours. Add some frozen corn and stir. After one more hour,
stir in cooked pasta.

Chicken Tetrazzini

Chicken Tetrazzini

INGREDIENTS:

7oz spaghetti, broken into thirds

¼ cup butter

¼ flour

½ tsp salt

¼ tsp pepper

1 cup chicken broth

1 cup heavy whipping cream

2 tbsp water

2 cups cooked chicken, shredded

½ cup frozen corn

½ cup parmesan cheese

HOW TO PREPARE:

Heat oven to 350 degrees. Cook spaghetti as directed. While

spaghetti is cooking, melt butter in saucepan over medium

heat. Once melted, add salt, pepper, and flour. Whisk until

smooth. Whisk in broth and whipping cream. Heat until

thickened. Add 2 tbsp water. Combine chicken, pasta, and

sauce together. Stir in frozen corn. Pour into greased baking

dish. Sprinkle parmesan cheese over top. Bake uncovered

for 30 minutes or until bubbly.

Sticky Garlic Noodles

I found the recipe here.  

Sticky Garlic Noodles

INGREDIENTS:

8 oz lo mein noodles

3 tbsp butter

½ cup green onions

3 garlic cloves, minced

2 tbsp brown sugar

2 tbsp soy sauce

HOW TO PREPARE:

Boil the noodles according the package directions, drain, and set aside (add some butter so they don’t stick together after draining.)

Meanwhile in a saucepan over medium-high heat melt the butter; add the green onions and garlic and stir for about 1 minute, until fragrant. Add the brown sugar and soy sauce and whisk vigorously until the sugar is completely dissolved. 

Toss the noodles with the sauce. Enjoy!

Chicken Alfredo

This is the best version of Chicken Alfredo that I have found. I like to use any kind of pasta, not just fettuccine. I modified the grilled chicken recipe found here. The Alfredo recipe I found here. 

Chicken Alfredo

This is a bowl of pasta with the Alfredo sauce. I didn't get a photo of the chicken. 

Chicken marinade:
1/4 cup extra virgin olive oil
2 tbsp lemon juice
1 tbsp Italian seasoning
1 large garlic clove, minced
1/4 tsp salt
1/2 tsp fresh ground black pepper
1/4 tsp crushed red pepper flakes
2-3 boneless, skinless thinly sliced chicken breasts

Mix together marinade and add chicken breasts. Chill for two hours or overnight. Grill until cooked through and slice. 

Alfredo Sauce:

6 tbsp butter

3 cloves garlic

3 tbsp flour

6 cups heavy whipping cream

3/4 cup sour cream

1 1/2 cup shredded parmesan cheese

1 1/2 cup dry parmesan cheese

1/2 tsp salt

1/2 tsp pepper

Melt butter in a saucepan over medium heat. Add garlic and saute until fragrant, just a few seconds. Sprinkle flour over it and start whisking, and slowly add heavy whipping cream WHILE whisking constantly. Heat through over medium heat as you slowly stir. 

Whisk in sour cream, parmesan cheese, salt, and pepper. Lower heat to medium-low. Keep cooking for about 5-7 minutes, stirring often. DO NOT LET BOIL. 

Cook 16oz pasta and drain. In a large pot, stir together pasta, alfredo sauce, and chicken. Serve with breadsticks. 

Chili Mac & Cheese

I made this two weeks ago and then again tonight. My kids and husband requested it! It is super tasty! I found the recipe here and made my own alterations below.

Professional photo found here.

Chili Mac & Cheese

Ingredients

2 packages (7-1/4 ounces each) macaroni and cheese dinner mix

2 pounds ground beef

2 tbsp dehydrated onions (can use diced onion instead)

2 can (8 ounces each) tomato sauce

2 tablespoons chili powder

1 teaspoon garlic salt

1/2 teaspoon ground cumin

1/4 teaspoon pepper

2 cups (16 ounces) Sour Cream

1-1/2 cups (6 ounces) shredded Mexican cheese blend, divided

1 cup frozen corn

Directions

Set aside cheese packets from dinner mixes. In a large saucepan, bring 2 quarts water to a boil. Add macaroni; cook for 8-10 minutes or until tender.

Meanwhile, in a Dutch oven, cook and stir beef and onion over medium heat for 8-10 minutes or until beef is no longer pink; drain. Stir in tomato sauce and seasonings. Drain macaroni; add to beef mixture. Stir in contents of cheese packets, sour cream and 1 cup cheese, and 1 cup corn.

Transfer to a greased 13-in. x 9-in. baking dish; top with remaining cheese. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Yield: 8 servings.

Macaroni and Cheese (Baked)

Who doesn't love macaroni and cheese? I know that I do. This recipe is my current favorite and will be made often.

Macaroni and Cheese (Baked)

INGREDIENTS:

16 oz pasta

3 tablespoons butter

3 garlic cloves, minced, optional

3 tablespoons all-purpose flour

1/8 teaspoon pepper

Dash salt

4 cups 2% milk

5 cups (20 ounces) shredded cheese, divided

1 cup shredded Asiago cheese

1 cup frozen peas

HOW TO PREPARE:

In a big pot,, cook pasta according to package directions.

Meanwhile, in a large saucepan, melt butter over medium heat. Add

garlic if desired; cook and stir until tender. Stir in the flour,

pepper and salt until blended; cook and stir until golden brown,

about 5 minutes. Gradually whisk in milk, stirring until smooth.

Bring to a boil; cook 2 minutes longer or until thickened.

Remove from the heat. Stir in 4 cups shredded cheese and Asiago cheese until melted. Mixture will thicken.

Drain pasta and return to the pan; stir in cheese sauce & frozen peas. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with remaining shredded cheese. Bake, uncovered, at 350° for 35-40 minutes or until golden brown. Let stand for 5 minutes before serving. Yield: 15 servings.

Baked Shells and Broccoli with Ham and Cheesy-Creamy Cauliflower Sauce

This is a very unique dish. In fact, I wasn't even sure that I was going to make it. I bought all the ingredients and then kept putting it off. Finally, I decided to make it and I'm SO glad I did. You cannot even taste the cauliflower. I'm serious. My children raved about it and asked for more. Give this a try - what a great way to get two vegetables in for dinner. 

Baked Shells and Broccoli with Ham and Cheesy-Creamy Cauliflower Sauce:

• Prep Time
  15 minutes
• Total Time
  55 minutes
• Yield
  Serves 6 adults or 8 children

Ingredients

• • 1 teaspoon extra-virgin olive oil
  • 1 small head cauliflower, cored and chopped (3 cups)
  • 6 garlic cloves, roughly chopped
  • 4 medium shallots, roughly chopped
  • Coarse salt and freshly ground black pepper
  • 4 teaspoons all-purpose flour
  • 4 cups skim milk
  • 1/4 teaspoon freshly grated nutmeg
  • 6 ounces pecorino cheese, grated (2 cups)
  • 1/2 pound medium multigrain pasta shells
  • 1/4 pound sliced smoked ham, chopped
  • 1 medium bunch broccoli, trimmed and cut into florets (5 cups)
  • 1/2 cup toasted whole-wheat panko (Japanese breadcrumbs), for serving (optional)

Directions

1. Heat oil in a medium saucepan over medium heat. Add cauliflower, garlic, shallots, and 1/2 teaspoon salt; cook until softened but not brown, about 10 minutes, stirring occasionally. Sprinkle with flour; stir to coat well.
2. Gradually stir in milk; bring to a boil. Reduce heat; gently simmer until cauliflower is very soft, about 15 minutes. Let cool for 5 minutes. Transfer all to a blender, and puree with nutmeg and half the pecorino until smooth, about 2 minutes.
3. Preheat oven to 400 degrees. Meanwhile, bring a large pot of water to a boil. Cook pasta until slightly tender but not fully cooked, about 5 minutes. Drain well; return to pot. Add ham, broccoli, and cauliflower sauce; toss to combine. Transfer to a ovenproof 3 1/2-quart baking dish. Sprinkle with remaining pecorino, and bake until bubbling in center, about 30 minutes. Heat broiler, and broil until golden brown on top, 1 to 2 minutes. Let cool for 5 minutes. Divide among dishes, top with breadcrumbs, and serve immediately.

I found this recipe here. 

Four Cheese Stuffed Shells

I love Italian food.

Four Cheese Stuffed Shells

12 jumbo pasta shells

1 (15oz) container ricotta cheese

1 cup shredded provolone cheese

¼ cup grated parmesan cheese

¼ cup chopped fresh parsley

1 large egg

1 tsp dried basil

¼ tsp minced dried garlic, Salt & pepper

2 cups spaghetti sauce

½ cup mozzarella

Cook pasta shells according to package directions, cooking for only 10-12 minutes. Drain pasta. Rinse with cool water; drain again. Set aside. Preheat oven to 350 degrees.

Combine ricotta, provolone, grated parmesan, parsley, egg, basil, & garlic in medium bowl. Stir until well mixed. Season to taste with salt & pepper.

Spread ½ cup tomato sauce evenly on bottom of 8 inch square metal baking pan. Fill shells with ricotta mixture; place in prepared baking pan. Spread remaining sauce over shells. Cover tightly with aluminum foil.

Bake, covered, for about 30 minutes. Uncover and bake until sauce becomes bubbly, about 15-20 minutes.

Remove from oven and sprinkle with mozzarella cheese. Return to oven until cheese is melted, 1-2 minutes. Serve immediately.

Manicotti

This is a wonderful Italian recipe. Like the Cannelloni, it takes time to make and you'll love the results.

Manicotti

INGREDIENTS:

1 box De Cecco Cannelloni all'uovo n° 100, uncooked

4 cups shredded mozzarella cheese, divided

2 cups ricotta cheese

6 tbsp chopped fresh basil or 2 tbsp dried basil

1 (26oz) jar prepared spaghetti sauce, divided

½ cup grated parmesan or romano cheese

HOW TO PREPARE:

Preheat oven to 350 degrees. Spray 13x9 pan with nonstick spray. 

For filling, in medium bowl, stir together 3 cups mozzarella with ricotta and basil. Using a teaspoon, carefully stuff pasta shells with prepared cheese mixture. 

Spoon 2 cups spaghetti sauce into pan. Arrange stuffed pasta over sauce. Pour remaining sauce over pasta. Sprinkle with remaining mozzarella. Bake manicotti for 35 minutes. Sprinkle with parmesan; bake for 10 minutes longer. Serve immediately. Yield: 8

Cannelloni

This meal is fabulous with some breadsticks and salad. I typically serve it when I want to impress my guests. It takes time to make, but so worth it. I buy this cannelloni pasta. I usually double this recipe. Good luck!

Cannelloni:
8 oz pkg manicotti shells
15 oz ricotta cheese
1 ½ cups parmesan cheese, divided
1 ½ cups chopped, cooked chicken
2 eggs
½ tsp garlic salt
¼ tsp black pepper
14 oz jar spaghetti sauce
16 oz jar alfredo sauce
¼ cup parsley

Preheat oven to 375° and grease a casserole dish. Combine ricotta cheese, 1 cup parmesan, chicken, eggs, garlic salt, & pepper in a large bowl and mix well. Fill dry pasta shells with filling and then place in a single layer in dish. Sprinkle with half the remaining parmesan. Pour alfredo sauce crosswise one half of each pasta shell. Pour spaghetti sauce over the remaining half. Sprinkle with remaining parmesan. Bake for 30-40 minutes. Garnish with parsley.