Cheesy Chicken Macaroni & Cheese Casserole
From: www.halfmysize.com
Serves - 4
Ingredients:
1 cup dry whole-wheat elbow macaroni
3/4 cup fat-free skim milk
10 3/4 oz Campbell's 98% Fat-Free Cream Of Chicken Soup
12 oz uncooked boneless, skinless chicken breast
4 oz canned mushrooms
1 cup Kraft 2% Finely Shredded Mild Cheddar Cheese
Directions:
Preheat oven to 350 degrees.
Cook macaroni according to package directions; drain.
In a bowl, stir milk into soup. Add chicken, half of the cheese, mushrooms and cooked macaroni; mix well.
Turn mixture into a 2 qt. casserole that has been sprayed with non-stick cooking spray. Bake, covered, for 50 minutes. Uncover and stir. Top with the remaining cheese; bake about 5 minutes longer or until cheese melts.
Nutrition Information:
276 cal., 5 g. fat, 2 g. fiber
(Recipe courtesy of Cook's Country, October/November 2006)
3 tablespoons unsalted butter
1 small onion, chopped fine
Salt
1 1/2 cups long-grain rice
1 3/4 cups low-sodium chicken broth
3 strips zest plus 1/2 cup juice from 1 to 2 oranges
1 bay leaf
1/2 cup dried cranberries, chopped fine
6 scallions, chopped fine
Pepper
Melt butter in large saucepan over medium heat. Add onion and 1/2 teaspoon salt and cook until softened, about 3 minutes. Stir in rice and cook, stirring occasionally, until fragrant and edges begin to turn translucent, about 3 minutes.
Stir in broth, orange zest and juice, and bay leaf and bring to a boil over medium-high heat. Cover, reduce heat to low, and cook until liquid is absorbed and rice is tender, about 20 minutes. Quickly sprinkle cranberries and scallions over rice (do not stir), replace lid, and let rice stand off heat 10 minutes. Discard bay leaf and zest and fluff rice with fork. Season with salt and pepper to taste. Serve.
Serves 4 to 6.
Notes:
Use a vegetable peeler to obtain wide strips of orange zest.
Do not use basmati as a substitute for long-grain rice, it has more starch and is therefore less able to absorb water or broth.
This is a more 'grown-up' version of a traditional family favorite. Recipe courtesy of New York Magazine (created by David Page of Home restaurant)
4 tablespoons unsalted butter, plus extra for the skillet
1 large yellow onion, cut in 1/8-inch dice
1 tablespoon minced garlic
3 tablespoons all-purpose flour
4 cups whole milk
1 teaspoon paprika
1/2 teaspoon ground nutmeg
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3/4 cup grated extra-sharp Cheddar cheese
3/4 cup grated Wisconsin Asiago cheese
3/4 cup grated dry Jack cheese (Parmesan can be substituted)
1 pound elbow macaroni, cooked and drained
2 plum tomatoes, sliced
1/2 cup fresh breadcrumbs
1 tablespoon chopped parsley
1 tablespoon chopped thyme
1 tablespoon chopped chives
Preheat the oven to 400 degrees.
Melt the butter in a large pot over medium heat. Add the onions and garlic, and cook until they are softened, about 2 minutes. Whisk in the flour and cook, stirring constantly, until the mixture turns light brown, about 3 minutes. Gradually whisk in the milk. Add the paprika, nutmeg, salt, and pepper. Reduce the heat to low and cook, stirring, until the sauce is thickened, about 5 minutes. Add the cheeses, and stir until they are melted. Add the macaroni, and stir until the noodles are thoroughly coated. Remove from the heat. (Do not allow the macaroni to sit at this stage as it will dry out.)
Butter two 6-inch cast-iron skillets or one 12-inch skillet. Transfer the macaroni mixture into the skillets. Top with the sliced tomatoes. Sprinkle bread crumbs on top.
Bake until the cheese is bubbling and golden brown, about 30 minutes. Garnish with the chopped herbs.
Serves six to eight.
I made this for Thanksgiving last year and it was really good!
1 package (16 oz) macaroni
1 tablespoon of vegetable oil
1 (13 oz) can of evaporated milk
1 1/2 cups milk
1 teaspoon salt
4 cups shredded sharp Cheddar cheese
1/2 cup melted butter
Cook macaroni in boiling salted water, following package directions. Drain well. Grease bootom and sides of 3 1/2 to 5-quart crockpot. Toss hot macaroni in slow cooker with the vegetable oil then add all remaining ingredients. Stir gently to combine then cover and cook on LOW 3 - 4 hours, stirring occasionally.
Spicy but VERY good!
Habanero Pepper Cream Pasta
• 1 (8 oz.) package Cavatappi pasta
• 1 tsp. olive oil
• 1 Tbsp butter
• 1 shallot, chopped
• ½ onion, chopped
• 5 garlic cloves, minced
• 2 – 3 habanero peppers, chopped
• 2 cups heavy cream
• 2 medium tomatoes, diced
• 2 Tbsp all-purpose flour
• 1 tsp black pepper
• 1 cup grated Parmesan Cheese
• 2 cups steamed broccoli
1. Bring large pot of lightly salted water to boil. Add pasta and cook until al dente. Drain.
2. Melt butter with olive oil in medium skillet over medium heat. Add shallots, onion, garlic, and habaneros, cook until softened.
3. In a food processor or blender, blend the shallots and habanero mixture with the tomatoes and set aside.
4. Pour cream into saucepan, and bring to a simmer over medium heat. Stir in the tomato/habenero mixture. Whisk in the flour and black pepper, and simmer until thickened, 5 to 8 minutes. Stir in Parmesan cheese, and remove from heat. Allow sauce to cool slightly before serving over pasta.
5. Serve with broccoli over pasta and sauce
One of my best friends gave up meat for Lent and wanted something he could eat so I looked around and found this. He loved it so much he kept asking me to make it again, even after Lent.
1 tablespoon olive oil
1 butternut squash, peeled, seeded, and cut into 1-inch cubes
Salt and freshly ground black pepper
1/2 cup water
1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups whole milk
Pinch nutmeg
3/4 cup (lightly packed) fresh basil leaves
12 no-boil lasagna noodles
2 1/2 cups shredded whole-milk mozzarella cheese
1/3 cup grated Parmesan
1)Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper.
2) Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes.
3)Cool slightly and then transfer the squash to a food processor.
4) Season the squash puree, to taste, with more salt and pepper.5) Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes.
6) Whisk in the nutmeg. Cool slightly.
7) Transfer half of the sauce to a blender. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.
8) Position the rack in the center of the oven and preheat to 375 degrees F.
9) Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.
10) Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
Here's another recipe I made last week using some leftover wine.
1 stick of butter
1 medium onion, chopped fine
2 tablespoons minced garlic
1 lb of cooked, medium/large shrimp
1-2 cups tri colored peppers, sliced in strips
1/2 cup white zinfandel wine (or any white wine thats not too sweet)
salt & pepper to taste
handful of thin spaghetti or angel hair pasta
GARNISH - shredded parmesan & chopped italian parsley (optional)
1. boil water and cook pasta per directions
2. melt butter in pan
3. saute garlic and onions in butter over high heat til tender
4. add wine and peppers and reduce for a few minutes until alcohol is cooked off
5. add shrimp, seasonings and cook until warmed through
6. drain pasta when cooked and place in serving dish/platter
7. top pasta with shrimp, pepper and butter sauce
8. garnish with shredded parmesan cheese and chopped italian parsley
** this can be served on rice instead of pasta
** you can substitute chicken instead of shrimp
* not sure where i obtained this recipe.
1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 oz) jars of spaghetti sauce
6 ounces provolone cheese, sliced
1-1/2 cups sour cream
6 oz. mozzarella cheese, shredded
2 tablespoons grated parmesan cheese
bring a large pot of lightly salted water to a boil. add ziti pasta and cook until al dente. drain.
in a large skillet brown onion and ground beef over medium heat. add spaghetti sauce and simmer 15 minutes.
preheat oven to 350f. butter a 9x13 inch baking dish and layer as follows: 1/2 of the ziti, provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese, and remaining sauce mixture. top with grated parmesan.
bake for 30 minutes in the preheated oven or until cheeses are melted.
1 T. vegetable oil
1 lb. elbow macaroni
1 stick plus 1 T. butter
1/2 C (2 oz.) shredded Swiss cheese
1/2 C (2 oz.) shredded mild Cheddar cheese
1/2 C (2 oz.) shredded sharp Cheddar cheese
1/2 C. (2 oz) shredded Monterey Jack
2 C. half and half
1 C (8 oz.) Velveeta cheese, cut into small cubes
2 large eggs, lightly beaten
1/4 tsp. seasoned salt (e.g. Lawry's)
1/8 tsp. freshly ground black pepper
Preheat oven to 350 degrees. Lightly butter a deep 2-1/2 qt. casserole.
Bring a large pot of salted water to a boil over high heat. Add the oil, then the macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.
In a small saucepan, melt the stick of butter. Stir into the macaroni. In a large bowl, mix the first four cheeses. To the macaroni, add the half and half, 1-1/2 C of the shredded cheese, the cubed Velveeta, and the eggs. Season with the seasonings. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 C. of shredded cheese and dot with the remaining one T. butter.
Bake until it's bubbling around the edges, about 35-45 minutes. Serve hot.
I found this recipe years ago and have been making it for my kids ever since. They've gone from the blue and yellow box version to this and swear there's nothing better.
I finally made the attempt to make this and it turned DELISH!!! in my research for theis recipe and combined with a few variations. My husband said it wasn't as spicy (good for me) as the dish at the outback but the flavor was there. Here is what i did:
1 cup sun-dried tomatoes (i used jar kind)
1 cup shiitake mushrooms ( i used the whole container 6 oz i think)
1 Shallot
1 (16 ounce) jar alfredo sauce, I used the Classico
2 chicken breasts, chopped
1 cup of shredded ham (tasso or capicola)
1 (16 ounce) box penne pasta, cooked
garlic
cayenne, salt and pepper to taste
Gouda cheese and the 3 blend italian cheese in the plastic container
saute shallot and garlic. Add ham strips. cook for 5 minutes, add sundried tomatoes. Pour in alfredo. I thinned it out with a 1/2 c milk. heat through add cheese. add pasta and chicken.
when serving top with other cheeses.
Several of my friends have raved about this recipe - rightfully so! It was great. My husband and I aren't huge zucchini/summer squash fans so I tripled the amount of mushrooms and only added zucchini. This recipe is courtesy of Giada De Laurentis' Everyday Italian.
The whole recipe serves 6 (*very* hungry people). When I split it in half, we got 4 servings out of it.
2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces
Preheat the oven to 450 degrees F.
On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
Lovely hostess/friend/amazing chef, Mrs. Hansen, made this dish for me and family as a celebratory entrée for my graduation dinner.
8 oz. pasta shells
8 oz. pkg. cream cheese, softened
1/2 stick butter, softened
10 to 12 Roma tomatoes, chopped
2 tbsp. olive oil
1/2 c. Parmesan cheese
1 c. fresh basil, chopped
Mix cream cheese, butter and Parmesan cheese in a food processor or with an electric mixer. May be made 3 or 4 hours in advance.
Just before serving, prepare pasta according to directions. Drain and put in a 9 X 13 inch glass baking dish. Mix with olive oil. Drop spoonfuls of cream cheese mixture over top of the pasta and then cover with the tomatoes. Bake at 350 degrees for 10 to 15 minutes, until sauce is warm but not runny. After baking is complete, pull from oven and sprinkle with fresh basil.
This dish is rich and impressive but really easy to make. It can be made with shrimp instead of chicken if you prefer.
2 Cups pasta (I usually use tubes)
1 small onion Sliced
1 tbsp white vinegar
1 tsp white sugar
3 medium tomatoes, chopped
1 1/2 cups chicken broth
2 Cups cooked, chopped chicken breast (I usually used leftover marinated and grilled)
1/2 cup heavy cream
Garlic to taste
4-6 ounces crumbled gorgonzola
1/2 cup chopped fresh basil
2 tbsp oil
crushed red pepper to taste
Cook pasta until al dente in boiling water.
In a frying pan heat oil. Add onions, vinegar and sugar. Sautee until soft and golden. Add garlic and tomatoes and cook for 5 minutes. Add chicken broth (start with one cup and leave remaining in case the sauce needs to be thickened later), chicken, garlic and cream. Cook until thickened, about 5-10 minutes.
Add crushed red pepper, cheese and basil. Mix with pasta and serve.
the first more difficult recipe i attempted. it was a definite success and i still make it 'till this day. recipe courtesy of: emeril lagasse
2 pounds ground beef
5 cups basic red sauce, recipe follows
1 (15 oz) container ricotta
2 large eggs
1 cup grated parmesan
1 pound grated mozzarella
1/2 tsp essence, recipe follows
1/2 tsp salt salt
2 tsp chopped fresh parsley
1 tsp dried basil
1/4 tsp ground black pepper
12 dried (uncooked) lasagna noodles
preheat the oven to 375f. in a large saucepan add the ground beef and brown over medium heat. season with salt, pepper, and essence. add the tomato sauce and simmer for 10 minutes.
in a large bowl fold together the ricotta cheese, eggs, 1/2 cup grated parmesan, 1/2 cup grated mozzarella, the essence, salt, parsley, basil, and black pepper.
spread 1 cup of the tomato sauce in the bottom of a 3 qt casserole. lay 3 lasagna noodles lengthwise down the dish. the noodles should not touch one another. spoon 3/4 cup of the ricotta mixture over the noodles, and spread evenly with a rubber spatula. sprinkle 1 cup of the mozzarella evenly over the ricotta. repeat with the remaining ingredients for a total for 4 layers of noodles. sprinkle the remaining 1 cup of mozzarella over the top layer of tomato sauce and top with the remaining 1/2 cup of parmesan.
cover the casserole tightly with aluminum foil and bake for 1 hour. remove casserole from oven and remove aluminum foil. return to the oven and bake uncovered for 10 minutes.
basic red sauce:
2 (28 oz) cans whole peeled tomatoes
2 tablespoons olive oil
1-1/2 cups chopped yellow onions
1 tsp minced garlic
1/2 tsp salt
1/2 tsp dried basil
1/2 tsp dried oregano
1/8 tsp ground black pepper
2 (15 oz) cans tomato sauce
3 tbsp tomato paste
2 cups water
1 tsp sugar
place the tomatoes in a large bowl and squeeze to break into small pieces. set aside.
in a heavy 5 qt pot, heat the olive oil over medium heat. add the onions, garlic, salt, basil, oregano, and black pepper and cook, stirring, until soft (5 minutes). add the tomato sauce, tomato paste, water, sugar, and reserved crushed tomatoes, stir well, and bring to a simmer. lower the heat to medium-low and simmer uncovered for 45 minutes, stirring occasionally.
remove from heat and use as needed.
essence:
2-1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme
olive garden cappelini pomodoro
2 cloves garlic minced
2 lbs. plum tomatoes, seeded and diced.
1 oz fresh basil leaves, minced
1/3 cup extra virgin olive oil
3 oz parmesan cheese
12 oz cooked angel hair pasta
1/4 tsp pepper
heat olive oil and garlic; cook until it turns white. add tomatoes and pepper and heat through, stirring constantly, about 2-3 minutes. tomatoes should not lose their shape. remove from heat. transfer hot, cooked pasta into a large bowl. toss pasta gently with tomato mixture, basil, and half of parmesan cheese. serve immediately and pass the remaining parmesan.
I used to make this all the time, and then I forgot about it for a while. Very quick and tasty -- I use fat free sour cream and sometimes fat free half-and-half instead of whipping cream. It is from Taste of Home magazine, many years ago. It's not a traditional cream sauce -- the parmesan and walnuts give it a unique texture.
* 1 package (12 ounces) fettuccine
* 2 garlic cloves, minced
* 3 tablespoons butter or margarine
* 1/2 cup chicken broth
* 1/4 cup sour cream
* 1/4 cup whipping cream
* 1/4 teaspoon salt
* 1/8 teaspoon pepper
* 1 cup grated Parmesan cheese
* 1 cup finely chopped walnuts
Cook the fettuccine according to package directions. Meanwhile, in a small saucepan, saute garlic in butter for 1 minute. Gradually stir in broth. reduce heat. In a bowl, combine the sour cream, whipping cream, salt and pepper; stir into broth mixture (do not boil). Drain fettuccine and place in a large serving bowl. Add the cream sauce, Parmesan cheese and walnuts; toss to coat. Yield: 6 servings.
My mother used to cook this recipe for me as a kid. She passed it on to my older sister who passed it on to me! Hope you enjoy!
Ingredients:
Whole Cut-up Chicken (1)
Onion-White or Yellow (1)
Celery Bunch
Bell pepper (1 or 2 depending on your taste)
Garlic
Chicken Bouillon Cubes
Cream of Mushroom (1)
Cream of Chicken (1)
Velveeta Cheese (small box)
Cheddar Cheese
Angel Hair Pasta
Olive Oil
Salt and Pepper to taste
Directions:
Boil chicken with 2 bouillon cubes until done. Debone Chicken, set aside and SAVE BROTH.
In a separate pan:
Sautee chopped onion, celery, bell pepper and garlic in olive oil. Add each can of cream of mushroom and cream of chicken and 1 can of saved chicken broth. Simmer for 15 minutes, then add deboned chicken pieces and simmer for another 15 minutes.
While that is simmering: cook noodles in what’s left of chicken broth. Add water if needed, to have sufficient amount of liquid.
Final step:
In a 9X13 pan, add noodles. Then pour sauce mixture over noodles. Add Velveeta in pieces-sporadically (not too much-can make it too cheesy). Then sprinkle cheddar cheese over the top and bake in preheated oven (350 degrees) until cheese is melted and “lightly†browned.
Let cool for 10 minutes and serve.
Ingredients:
1 package - Italian Sausage
1 Garlic, minced
1 can tomatoes (14.5 ounces)
2 teaspoons dried basil
1 teaspoons dried oregano
1 ½ teaspoon salt
2 cans tomato paste (6 ounces each)
10 ounces Lasagna Noodles (10 to 12 noodles)
3 cups ricotta cheese
¼ cup grated Parmesan Cheese
2 tablespoons dried parsley flakes
2 eggs
1 teaspoon salt
½ teaspoon pepper
16 ounces Mozzarella Cheese-shredded
¼ lb. Prosciutto *optional
Directions:
Brown Italian sausage slowly; drain off excess fat.
Add garlic, tomatoes, basil, oregano, salt and tomato paste.
Simmer, uncovered, for 30 minutes. (Add a little water if too thick)
Cook Lasagna noodles according to package directions.
In a bowl, combine ricotta cheese, parmesan cheese, parsley, eggs, salt and pepper.
Place a layer of noodles in bottom of a 13x9x2-inch baking dish or lasagna pan.
Cover noodles with a layer of Mozzarella cheese.
Spoon ½ of ricotta mixture over Mozzarella.
Spoon ½ meat sauce over the cheese.
Layer 2:
Noodles, Prosciutto, Mozzarella, Ricotta, Meat Sauce
Layer 3:
Noodles, Mozzarella, Ricotta, Meat Sauce
Bake for 30 to 40 minutes in a 375 degree oven. Cool a few minutes before serving.
2 cups white sharp chedder
1 cup Gruyere
1 cup Fontina
1 cup parmigiano reggiano
6T butter
1/2 C flour
5 C hot half&half
1/4 t Nutmeg
1/2 t cayenne
Kosher Salt & pepper to taste
3/4 cup fresh breadcrumbs
1lb Macaroni
Melt butter in saucepan. Whisk in flour to make a roux. Slowly whisk in hot half-and-half, whisking constantly until sauce becomes thick. Remove from heat. Stir in 1 cup cheddar, 3/4 cup gruyere, 3/4 cup fontina, 1/2 cup parmagiano, nutmeg, cayenne pepper, salt and ground pepper. Stir until cheese is melted. Adjust seasoning.
Cook macaroni until really al dente should be underdone. Drain, add to cheese sauce and mix well. Put in a buttered baking dish. Top with remaining cheese and bread crumbs. Bake at 350 for about 40 minutes, or until bubbly and brown on top.
BEEF AND CHICKEN MANICOTTI
Bryan C.
28 manicotti shells (about 2 boxes)
RED SAUCE:
3 tablespoons olive oil
1 medium onion -- finely chopped
1 medium green bell pepper -- finely chopped
2 cloves garlic -- minced
1 quart canned whole tomatoes with juice
3 teaspoons Spice Island Spaghetti Sauce Seasoning
2 teaspoons Spice Island Italian Herbs
1/2 cup Chianti or Merlot wine
6 - 10 fresh basil leaves -- torn
Salt and pepper to taste
BEEF FILLING:
1 2-3 lb. beef chuck roast
2 tablespoons cracked fennel seeds
1 teaspoon anise seed
1 tablespoon salt
1 tablespoon coarse ground pepper
2 cloves garlic -- crushed
1 container ricotta cheese (8 oz.)
1 cup water of Red Sauce
CHICKEN FILLING:
3 - 4 boneless skinless chicken breast halves
1 1/2 teaspoons ground nutmeg
1/2 teaspoon salt
2 ounces sliced almonds
1 can sliced mushrooms (2-1/2 oz.) -- drained
8 drops Angostura Bitters
1/2 cup shredded prosciutto
1 container ricotta cheese (8 oz.)
BECHAMEL SAUCE:
4 tablespoons butter
4 tablespoons all-purpose flour
1 cup milk
1 cup whipping or heavy cream
1/2 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon ground nutmeg
Select the number of manicotti shells for the number of persons to be served. The recipe makes enough to stuff at least 28 shells, so cut the recipes in half for 14 shells.
RED SAUCE:
Saute garlic, onion, pepper in the olive oil. Add remaining ingredients and simmer until thick (2-3 hours.) Let cool, then puree in a blender. BE SURE IT HAS COOLED FIRST!!!!
BEEF FILLING:
Place beef roast in cold water with the spices and garlic. Bring to a boil over medium heat. Turn heat down, and simmer for 2-3 hours or until meat flakes easily. Let cool and remove all fat. Break into 1-inch chunks, and put in food processor and chop. Add another teaspoon of fennel, and 1/2 tsp of anise to beef in food processor. Chop finely. Save in bowl and refrigerate until ready to stuff shells.
CHICKEN FILLING:
Place chicken in just enough cold water to cover it, and add the 1 1/2 Tsp Nutmeg and salt. Bring to boil over medium heat. Turn heat down, and simmer until done (30-minutes). DO NOT over cook. Cool chicken, then break into 1-inch pieces and place in food processor with 1 Tsp nutmeg, almonds and mushrooms. Chop to a course mixture. Place in bowl and refrigerate until ready to fill shells.
BECHAMEL SAUCE:
Melt butter over medium heat. When butter is melted, remove from heat and whisk in flour until well blended, then pour in the milk and cream all at once. Bring to boil while whisking constantly. When thick enough to heavily coat whisk, remove from heat. Add salt, pepper, and nutmeg.
ASSEMBLY:
Chicken - Blend in one container of Ricotta cheese and shredded Prosciutto with the chicken mixture. Stuff tubes, keeping them on separate plates.
Beef - Blend in one container of Ricotta cheese with the beef mixture and 1 cup water or 1 cup red sauce. Stuff beef-filled shells, and keep separate on another plate
Preheat oven to 325 degrees F. Lightly oil a baking dish or pan large enough to hold 14-16 stuffed tubes.
Arrange tubes, chicken-filled in one row, beef filled in a second row. Pour white sauce over chicken-filled tubes, and red sauce over beef-filled tubes alternating so that you have a red and white filled baking dish. Drizzle stripes of white sauce over the red; drizzle stripes of red sauce over the white. Bake for approximately 30-minutes
I adapted this from a Weight Watchers Recipe. This is the first recipe I ever made out of a cook book, when I was in college. It's very easy to make. If you are watching your weight, it's a good alternative to fettuccine alfredo.
1-2 bunches of broccoli tops
1 package fettuccine or spinach fettuccine
olive oil
4 boneless, skinless chicken breasts
Mrs. Dash (or another garlic/herb seasoning)
1 large red onion, thinly sliced into rings
4 garlic cloves, minced (I buy the cut up garlic in a jar)
Grated Parmesan cheese (however much you like)
freshly ground pepper
Boil a large pot of water. Put broccoli in and boil about two minutes. Remove the broccoli then boil the pasta as directed. Heat olive oil in a pan and sprinkle chicken with seasoning. Saute chicken until cooked and remove from pan. In the pan, heat more olive oil and saute the onions and garlic. When it's right about ready, add the broccoli to the pan and stir until broccoli is tender. In a serving dish, mix everything together and sprinkle with cheese and pepper. Enjoy!
It's easy, yummy, good for potlucks and is a crowd pleaser.
1 lb. penne or ziti pasta
6 oz. shredded mozzarella cheese
6 oz. shredded Parmesan cheese (1 1/4 cups)
3/4 tsp. garlic salt
1/2 tsp. dried basil
1/4 tsp. ground black pepper
1 lb. bulk Italian sausage
2 tsp. red pepper flakes, or to taste (optional)
1 tsp. fennel seed (optional)
1 (28 oz.) can fire-roasted diced tomatoes, such as Muir Glen brand (in the organic section)
1 (26 oz.) jar basil and tomato pasta sauce
Heat oven to 350-degrees. Grease a 13x9x2" baking dish and set aside.
Cook pasta in lightly salted boilng water for 8-9 min. Drain.
In skillet brown sausage (with fennel seed and pepper flakes) until thoroughly cooked and crumbly. Drain very well. Blot with paper towels to absorb as much grease as possible.
In medium-size bowl, stir together the cheeses, garlic salt, basil and black pepper.
In large bowl, stir together pasta, half the cheese mixture, half the drained tomatoes and half the pasta sauce.
Spoon pasta mixture evenly into prepared baking dish. Top with (in order) remaining drained tomatoes, pasta sauce and cheese mixture.
Cover and bake at 350 for 30 minutes. Uncover and bake for 15 more minutes, or until bubbly. Let stand for 10 minutes before serving. Can sprinkle with snipped fresh parsley before serving, if desired. Yield: 8 servings.
Ingredients for the ravioli:
* 1 medium squash (use butternut, delicata, or kabocha)
* 1/2 bunch thyme sprigs
* 2 tablespoons vegetable oil
* Pinch of nutmeg
* 1/2 vanilla bean, split lengthwise and seeds scraped from the pod
* 36 wonton wrappers
* 1 egg, lightly beaten for egg wash
* 1 tablespoon butter
* 1/4 pound roasted chestnuts, peeled and sliced (optional)
For the brown butter sauce:
o 5 tablespoons butter
o 15-18 small fresh sage leaves
o 1/4 cup low-sodium chicken broth
o 1/4 cup grated Parmigiano-Reggiano cheese
Instructions
1. Heat the oven to 375F. Cut the squash in half and remove seeds. Season with salt and pepper, and place cut side down on a rimmed baking sheet that's been sprinkled with thyme sprigs and vegetable oil. Bake for about 45 minutes or until squash is completely soft. Set aside and allow to cool.
2. When the squash is cool enough to handle, use a spoon to scoop the flesh from its skin and place in a large mixing bowl. Discard skin. Season squash with the nutmeg, vanilla bean seeds, salt, and freshly ground pepper. Mash this mixture by hand until it is well blended but still slightly chunky. Put the mixture in a colander set in the sink, and let the excess liquid drain off for about 30 minutes.
3. Form the ravioli by placing about 2 teaspoons of the squash mixture on a wonton wrapper. Brush the edges with a pastry brush dipped slightly into the beaten egg, and place another wonton wrapper on top. Be sure to remove all air pockets and seal the edges well. Make three ravioli per person. To prevent the ravioli from sticking together, dust them with flour and don't stack them. Bring a pot of well-salted water to a boil over high heat.
4. Melt 1 tablespoon of butter in a medium frying pan over medium heat. Add the chestnuts and cook until they are crisp and golden. Drain.
5. To make the sauce, place 5 tablespoons of butter in a medium frying pan and cook until the white milk solids have browned. Add the sage and chicken broth, and bring to a simmer. Reduce until sauce is slightly thickened, and season with salt and freshly ground pepper. When the water is at a rolling boil, add the ravioli and cook until tender, about 3 minutes.
6. To serve, place a few tablespoons of grated cheese onto each dish and top with three ravioli. Spoon the brown butter sauce over the ravioli and garnish with chestnuts.
Time/Servings
Total Time: 2 hrs 15 mins
Active Time: 1 hr
Makes: 6 servings
This is a great recipe! It's easy, tastes great, and makes a great presentation!
8 oz. fettuccine, uncooked
2 tsp. vegetable oil
1 lb. boneless skinless chicken breasts, chopped
1 cup each: sliced green peppers and sliced mushrooms
1 can (14-1/2 oz.) diced tomatoes, undrained
1/4 cup Zesty Italian Dressing
1/2 cup Shredded Italian Mozzarella/Parmesan Cheese Blend
1/2 cup chopped fresh basil leaves
COOK pasta as directed on package.
MEANWHILE, heat oil in large skillet on medium-high heat. Add chicken; cook and stir until no longer pink. Add peppers and mushrooms; cook 3 min., stirring occasionally. Stir in tomatoes with their liquid and the dressing. Reduce heat to medium-low; simmer 5 min. or until chicken is cooked through.
TOSS pasta with the chicken mixture; sprinkle with cheese and basil
Serve with garlic bread!
This is a wonderful version of their famous soup. I made it tonight, even the picky family members gave it their thumbs up(again). This recipe makes 9 qts. of soup! Just cut the recipe in half for smaller family needs.
INGREDIENTS:
3 tsp. Oil
2 lbs. Ground Beef
12 oz. Onion; chopped
14 oz. Carrots; slivered
14 oz. Celery; diced
48 oz. Tomatoes; canned, diced
2 C. cooked Red Kidney Beans
2 C. cooked White Kidney Beans
88 oz. Beef Stock
3 tsp. Oregano
2 1/2 tsp. Pepper
5 tsp. Parsley; (fresh chopped)
1 1/2 tsp. Tabasco sauce
48 oz. Spaghetti sauce
8 oz. dry pasta Shell macaroni; or other pasta
Preparation:
Saute beef in oil in large 10-qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce and noodles. Add chopped parsley. Simmer until vegtables are tender, about 45 minutes.
* 2 cups of cooking wine or white wine
* 1/2 lb. butter (2sticks) non-salted
* 4 tbls Heavy whipping cream
* Salt and pepper for seasoning
* mushroom(s) (slice)
* 2 Lemons
* cherry tomato(s) (slice)
* pasta (your choice)
* shrimp
1.Cook pasta until done
2.Reduce wine and lemon juice together to about a half cup
3.Add heavy cream and reduce again
4.Slowly add butter, remove from heat if it gets to hot.
5.Cook shrimp & mushrooms together, then add tomato when done.
6.Once all butter is added, season with salt and pepper.
7.ENJOY
This is a great recipe for about two people. It was introduced to me by my brother Ken Posko who is the executive chief of the McCormick and Schmick's Seafood Restaurant in Southpark,NC
Best Lasagna & Hearty Tomato Meat Sauce
Makes: 8 large servings
Preheat oven to: 375°
Ingredients
1 tbsp olive oil
6 cloves garlic, pressed
1 med onion chopped
2 lb sweet Italian sausage (- casings)
1 tbsp butter
¼ cup milk
1 lg jar Ragu (2 lb. 13 oz.) brand ragu
1½ tbsp dried oregano &/or basil
15 oz Whole Milk Ricotta cheese (1 3/4 cups)
12 oz grated parmesan cheese (1 1/4 cups)
1 lg egg, beaten
1 lb whole milk mozzarella, grated (4 cups)
12 whole lasagna noodles, uncooked
Method
1. Adjust oven rack to middle position and heat oven to 375 degrees.
2. Heat oil in large Dutch oven over medium heat until shimmering, about 2 minutes; add garlic and cook until fragrant, about 2 minutes; add onions and cook, stirring occasionally, until softened but not browned, about 2 minutes. Increase heat to medium-high and add ground meats, salt, and pepper; cook, breaking meat into small pieces with wooden spoon, until meat loses its raw color but has not browned. Add milk and butter and simmer, stirring occasionally, until liquid evaporates and only fat remains, about 4 minutes. Add ragu [or instead of ragu: 1 can (28 ounces) pureed tomatoes and 1 can (28 ounces) diced tomatoes, drained)] and bring to simmer; reduce heat to low and simmer slowly until flavors are blended, about 3 minutes; set sauce aside. (Sauce can be cooled, covered, and refrigerated for 2 days; reheat before assembling lasagna.)
3. Mix ricotta and 1 cup of the Parmesan, oregano &/or basil, egg, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper together in medium bowl with fork until creamy; set aside.
4. Smear entire bottom of 13 by 9-inch deep baking dish with 1/4 cup meat sauce (avoiding large chunks of meat). Place 3 noodles in baking dish to create first layer. Drop ~ 5 tablespoons ricotta mixture down center of each noodle and level domed mounds by pressing with back side of measuring spoon. Sprinkle layer evenly with 1 cup shredded mozzarella cheese. Spoon 1 1/2 cups meat sauce evenly over cheese. Repeat layering of noodles, ricotta, mozzarella, and sauce two more times. Place 3 remaining noodles on top of sauce, spread remaining sauce over noodles, sprinkle with remaining 1 cup mozzarella, then with remaining 1/4 cup Parmesan. Lightly spray a large sheet of foil with nonstick cooking spray and cover lasagna.
5. Bake 30 minutes, then remove foil. Return lasagna to oven and continue to bake until cheese is spotty brown and sauce is bubbling, about 25 to 30 minutes longer. Cool lasagna about 10 minutes; cut into pieces and serve.
[The assembled - in the dish - unbaked lasagna, if wrapped tightly in plastic wrap and then in foil will keep in the freezer for up to 1 to 2 months. To bake, defrost it in the refrigerator for a day or two and bake as directed, extending the baking time by about 5 minutes.]
I've adjusted this recipe from one I got on Allrecipes...its like an asian pasta salad that I make whenever I have leftover rotisserie chicken.
1/4 cup sesame seeds (I add this depending on whether I have it or not)
1 (16 ounce) package bow tie pasta or penne pasta
1/2 cup vegetable oil
1/3 cup soy sauce
1/3 cup rice vinegar
1 teaspoon sesame oil
3 tablespoons white sugar
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
3 cups shredded, cooked chicken breast meat
1/3 cup chopped green onion
1 green bell pepper sliced into bite size pieces
1 yellow (or red) bell pepper sliced into bite size pieces
Carrots sliced into bite size pieces
1/2 a red onion sliced into bite size pieces
DIRECTIONS:
Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.
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 pasta, and rinse under cold water until cool. Transfer to a large bowl.
In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, green onions and veggies.
I threw this together the other day, and it was yummy! 1/2 package of pasta (I had large elbow macaroni) cooked.
Slice an saute ummm 12 white mushrooms and 1/2 a small onion in 2 TB Butter with quite a bit of salt and chopped garlic and some white pepper. Add 1/2 - 3/4 Cups cream. Add 1/4 tsp curry powder. Let simmer until it reduces a little. Add your pasta and stir till its all hot again.
There's no cheese so its not as rich as an alfredo, but its still tasty!
This is a recipe that was adapted from a friend who worked at a restaurant...at the restaurant, it was called Chicken St. Charles...but since my friend's name was James - I called it Chicken St. James...until I started making it with my own twist...and called it Chicken St. Meej :) It is very adaptable to whatever you have on hand...(ie...shrimp instead of chicken with cajun seasoning instead of poultry seasoning....different veggies...etc) I use it alot for company and it is always a hit.
Feeds approx. 4
Ingredients:
1 box pasta (whatever you like – I usually make either penne or bowtie)
1 jar alfredo sauce
2-3 chicken breasts
veggies (whatever you like – I like broccoli and bell peppers)
seasoning
shredded cheddar cheese (if desired)
1) Boil pasta in water – I usually put a little more than ½ a box of pasta in the pot. It depends on how much pasta you like and how many people are eating. Cook according to box directions.
2) Cut up the chicken breasts into bite size pieces and season with whatever type of seasoning you like. I usually use salt, pepper, garlic salt, poultry seasoning and Italian seasoning.
3) Cut up veggies into bite size pieces. If using broccoli – put in zip lock bag with a little butter and drops of water – microwave for 10 seconds, repeat to steam but watch bag as it will expand. Set aside.
4) Heat up a large skillet pan with some olive oil. Make sure the pan is big enough to hold everything in the end. Put chicken in the skillet and cook thoroughly then add veggies and cook with chicken.
5) Once chicken and veggies are cooked – add the alfredo sauce to the pan and mix everything together and heat through.
6) Once pasta is done cooking, drain and add to the pan and toss everything together. If you want, take some shredded cheddar cheese and mix it into the pasta with everything else at the end.