*Serves 6 to 8
Tomato Sauce
1 28-ounce can diced tomatoes (in juice)
1 28-ounce can crushed tomatoes
2 tablespoons extra-virgin olive oil
3 medium cloves garlic, finely minced
1/2 teaspoon red pepper flakes, optional
1/2 teaspoon salt
2 teaspoons dried basil
Cheese Filling and Pasta
3 cups part-skim ricotta cheese
4 ounces grated Parmesan cheese (about 2 cups)
8 ounces shredded mozzarella cheese (about 2 cups)
2 large eggs , lightly beaten
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh parsley leaves
2 teaspoons chopped fresh basil
16 no-boil lasagna noodles (I use the Barilla brand - apparently they are supposed to be the most similar to homemade pasta and I love them, both in this and in lasagna)
Adjust oven rack to middle position and heat oven to 375 degrees.
Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes, basil and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.
In a medium bowl, combine ricotta, 1 cup Parmesan chese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.
To assemble, pour 1 inch boiling water into 13 by 9-inch baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.
Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soupspoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. (You should be able to fit 8 manicotti in each row, allowing all 16 to fit in the dish). Top evenly with remaining sauce, making certain that pasta is completely covered.
Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Bake until cheese is browned and bubbly, about 6-7 minutes. Remove from oven and let sit for 15 minutes before serving.
The manicotti can be prepared right up until the baking step then covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.
Recipe Source: adapted from America's Test Kitchen
Sunday, January 31, 2010
Cinnamon Streusel Muffins
TOPPING:
1/3 cup brown sugar, packed
1/4 cup diced pecans (I toasted mine first)
1/4 cup rolled oats
1/2 cup unbleached all-purpose flour
3 tablespoons softened butter
FILLING:
3 Tablespoons softened butter
1/2 cup brown sugar
1 1/2 Tablespoons ground cinnamon
BATTER:
1/2 cup (1 stick) butter, melted
3/4 cup milk
2 large eggs
1 3/4 cups unbleached all-purpose flour
1/2 cup rolled oats
2 tablespoons cornstarch
3/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup cinnamon chips
Preheat your oven to 400°F. Line a 12-cup muffin pan with cupcake papers and spray lightly with cooking spray.
Prepare the topping by mixing the ingredients together until crumbly. Set aside. (I had enough topping to do two batches of muffins)
Prepare the filling by mixing the ingredients together until they've become paste-like. Set aside.
To make the batter: In a large bowl, whisk together the melted butter, milk, and eggs. In a separate bowl, whisk together the dry ingredients. Add the dry mixture to the liquid, stirring just until combined.
Divide half the batter evenly among the muffin cups. Dollop 2 teaspoons cinnamon filling onto each muffin, then top with the remaining batter. Sprinkle with topping, pressing it in lightly.
Bake the muffins for 20 to 25 minutes, or until they're golden brown. Remove them from the oven, and wait 5 minutes before transferring them from the pan to a rack to cool.
Drizzle with a powdered sugar glaze, if desired.
Yield: 12 muffins.
1/3 cup brown sugar, packed
1/4 cup diced pecans (I toasted mine first)
1/4 cup rolled oats
1/2 cup unbleached all-purpose flour
3 tablespoons softened butter
FILLING:
3 Tablespoons softened butter
1/2 cup brown sugar
1 1/2 Tablespoons ground cinnamon
BATTER:
1/2 cup (1 stick) butter, melted
3/4 cup milk
2 large eggs
1 3/4 cups unbleached all-purpose flour
1/2 cup rolled oats
2 tablespoons cornstarch
3/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup cinnamon chips
Preheat your oven to 400°F. Line a 12-cup muffin pan with cupcake papers and spray lightly with cooking spray.
Prepare the topping by mixing the ingredients together until crumbly. Set aside. (I had enough topping to do two batches of muffins)
Prepare the filling by mixing the ingredients together until they've become paste-like. Set aside.
To make the batter: In a large bowl, whisk together the melted butter, milk, and eggs. In a separate bowl, whisk together the dry ingredients. Add the dry mixture to the liquid, stirring just until combined.
Divide half the batter evenly among the muffin cups. Dollop 2 teaspoons cinnamon filling onto each muffin, then top with the remaining batter. Sprinkle with topping, pressing it in lightly.
Bake the muffins for 20 to 25 minutes, or until they're golden brown. Remove them from the oven, and wait 5 minutes before transferring them from the pan to a rack to cool.
Drizzle with a powdered sugar glaze, if desired.
Yield: 12 muffins.
Meatballs with Cream Sauce
MEATBALLS:
1 egg, lightly beaten
1/4 cup milk
2 T. ketchup
1 t. Worcestershire sauce
3/4 cup quick oats
1/4 cup finely chopped onion
1/4 cup minced fresh parsley
1 t. salt
1/4 t. pepper
1 1/2 lb. lean ground beef
3 T. flour
CREAM SAUCE:
2 T. butter
3 1/2 T. flour
1/4 t. dried thyme
1/4 t. salt
1/8 t. pepper
14 oz. can chicken broth (If you want your sauce thicker, cut down the chicken broth to 1 cup)
2/3 cup milk
2 T. minced fresh parsley
In a bowl, combine all of the meatball ingredients EXCEPT the beef and flour. Add beef and mix well. Shape into balls. Roll in flour, shaking off excess. Place 1 inch apart on cookie sheet and bake, uncovered, at 400 for 10 minutes. Turn meatballs, bake 8-10 minutes longer or until no longer pink. Meanwhile, for the sauce, melt butter in a saucepan over medium heat. Stir in flour, thyme, salt and pepper until smooth. Gradually add broth and milk; bring to a boil. Cook and stir for 2 minutes, until slightly thickened. If using the full can of chicken broth, the sauce doesn't thicken overly much, but it is delicious that way. If you want it slightly thicker, cut down the chicken broth to 1 cup. Drain meatballs on paper towels; transfer to a serving dish. Top with sauce and parsley. Serve over rice or egg noodles (I used egg noodles and loved the result!).
1 egg, lightly beaten
1/4 cup milk
2 T. ketchup
1 t. Worcestershire sauce
3/4 cup quick oats
1/4 cup finely chopped onion
1/4 cup minced fresh parsley
1 t. salt
1/4 t. pepper
1 1/2 lb. lean ground beef
3 T. flour
CREAM SAUCE:
2 T. butter
3 1/2 T. flour
1/4 t. dried thyme
1/4 t. salt
1/8 t. pepper
14 oz. can chicken broth (If you want your sauce thicker, cut down the chicken broth to 1 cup)
2/3 cup milk
2 T. minced fresh parsley
In a bowl, combine all of the meatball ingredients EXCEPT the beef and flour. Add beef and mix well. Shape into balls. Roll in flour, shaking off excess. Place 1 inch apart on cookie sheet and bake, uncovered, at 400 for 10 minutes. Turn meatballs, bake 8-10 minutes longer or until no longer pink. Meanwhile, for the sauce, melt butter in a saucepan over medium heat. Stir in flour, thyme, salt and pepper until smooth. Gradually add broth and milk; bring to a boil. Cook and stir for 2 minutes, until slightly thickened. If using the full can of chicken broth, the sauce doesn't thicken overly much, but it is delicious that way. If you want it slightly thicker, cut down the chicken broth to 1 cup. Drain meatballs on paper towels; transfer to a serving dish. Top with sauce and parsley. Serve over rice or egg noodles (I used egg noodles and loved the result!).
Apricot Chicken
3T Cornstarch
1 envelope dry onion soup mix
2C apricot nector
2 frying chickens, cut up (I'm using breasts)
Mix cornstarch and small a mount of apricot nectar in saucepan. Add remaining nectar and onion soup, heat until thickens and pour over chicken. Bake in a 9x13 dish for 45 minutes. Baste several times with sauce.
1 envelope dry onion soup mix
2C apricot nector
2 frying chickens, cut up (I'm using breasts)
Mix cornstarch and small a mount of apricot nectar in saucepan. Add remaining nectar and onion soup, heat until thickens and pour over chicken. Bake in a 9x13 dish for 45 minutes. Baste several times with sauce.
Chicken Enchilada Casserole II
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup diced onion 1 (8 ounce) can chili beans, drained
6 (12 inch) flour tortillas, cut into strips
6 skinless, boneless chicken breast halves - cooked and shredded
4 cups shredded Cheddar cheese
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix sour cream, salsa, cream of chicken soup, onion and chili beans.
3. Layer the bottom of a 9x13 inch baking dish with 1/3 tortilla strips. Top with 1/3 chicken, 1/3 sour cream mixture and 1/3 Cheddar cheese. Repeat layering with remaining ingredients.
4. Bake in the preheated oven 20 to 30 minutes, or until golden and bubbly. Let stand about 10 minutes, or as long as you can stand it!!! You're done!
1 (16 ounce) jar salsa
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup diced onion 1 (8 ounce) can chili beans, drained
6 (12 inch) flour tortillas, cut into strips
6 skinless, boneless chicken breast halves - cooked and shredded
4 cups shredded Cheddar cheese
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix sour cream, salsa, cream of chicken soup, onion and chili beans.
3. Layer the bottom of a 9x13 inch baking dish with 1/3 tortilla strips. Top with 1/3 chicken, 1/3 sour cream mixture and 1/3 Cheddar cheese. Repeat layering with remaining ingredients.
4. Bake in the preheated oven 20 to 30 minutes, or until golden and bubbly. Let stand about 10 minutes, or as long as you can stand it!!! You're done!
Scalloped Red Potatoes with mushrooms
6-7 Sliced Red Potatoes, 1/4 inch thick
1/2 onion chopped
1 can sliced mushrooms or about 1/2 cup fresh
1 tablespoon oil
1 Can cream of mushroom soup
Kosher salt to taste
Saute potatoes, onions and mushrooms until just browned but not done all the way. Place in a covered Pyrex dish with can of cream of Mushroom soup and toss gently. Sprinkle with salt to taste and bake at 375 for 30-35 minutes.
1/2 onion chopped
1 can sliced mushrooms or about 1/2 cup fresh
1 tablespoon oil
1 Can cream of mushroom soup
Kosher salt to taste
Saute potatoes, onions and mushrooms until just browned but not done all the way. Place in a covered Pyrex dish with can of cream of Mushroom soup and toss gently. Sprinkle with salt to taste and bake at 375 for 30-35 minutes.
Executive Order #1
Well girls, I made an executive decision (shock of the century, I know). I decided to start us a blog where we could post our recipes instead of emailing them. That way we have easy access to them and can find that one we wanted to try from way back without having to run through our email archives. Also this way we could invite Mom, the aunts, the cousins or whoever we see fit to join in our worthy food making endeavor. So join in the fun, post your recipes here and lets get cooking! Or if you are so very anti-blog that you refuse to do this, still email your recipes to me each Sunday and I will post them for you. (lazy butt!!) I love you girls and cant wait to start our sister sustenance.
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