Ragu bolognese
Ingredients
1/2 cup extra virgin olive oil
1/2 cup butter
1 cup minced onion
1/2 cup minced celery
1/4 cup minced carrot
1 pound ground veal
1 pound ground pork
1/2 pound ground beef
1/4 cup finely chopped pancetta bacon
1/2 cup milk
2 cups tomato sauce
2 cups beef broth
What’s next
Heat olive oil and butter in a large saucepan over medium heat. Saute onion, celery and carrots until soft. Add veal, pork, beef and pancetta, and cook until evenly brown, 15 to 20 minutes. Pour in milk, and cook until liquid has evaporated, about 15 minutes. Stir in tomato sauce and beef broth. Cover, and simmer 2 1/2 hours.
Light, cheesy lasagna
Ingredients
1 pound ground beef
1 large onion, chopped
1 garlic clove, minced
3 cups water
1 (12 ounce) can tomato paste
2 teaspoons salt
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1 (8 ounce) package lasagna noodles
8 ounces sliced Swiss cheese
12 ounces small curd cottage cheese
1/2 cup shredded mozzarella cheese
What’s next
In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the water, tomato paste, salt, rosemary and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Meanwhile, cook lasagna noodles according to package directions; drain. In a greased 13-in. x 9-in. x 2-in. baking dish, layer a third of the meat sauce, noodles and Swiss cheese. Repeat layers. Top with cottage cheese and the remaining Swiss cheese. Repeat layers. Top with cottage cheese and the remaining Swiss cheese, noodles and sauce. Sprinkle with mozzarella cheese. Cover and bake at 350 degrees F for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before serving.
Spinach Lasagna
Any resolve to stay on a low-carb diet completely melts in front of a plate of lasagna. Forget glycemic index and fitting in a smaller pair of jeans. This meal (like life) is meant to be savored — with second, third or fourth helpings too. (Then fight off the guilt with the comfort that it’s low fat!)
Ingredients
1 tablespoon extra virgin olive oil
2 (10 ounce) packages frozen chopped spinach
1/2 onion, chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cloves garlic, crushed
1 (32 ounce) jar spaghetti sauce
1 1/2 cups water
2 cups non-fat cottage cheese
1 (8 ounce) package part skim mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
1 teaspoon salt
1/8 teaspoon black pepper
1 egg
8 ounces lasagna noodles
What’s next:
Spinach Manicotti Recipe
I dare say that I find myself in an Italian mood this week. What with a scrumptious cannoli recipe yesterday & a delicious Spinach Manicotti recipe today, I must be longing for Roma.
Well, take advantage of my love for the boot country & enjoy this simply perfect Spinach Manicotti recipe on me.
Ingredients:
8 oz. manicotti noodles, cooked (one box)
15 oz. ricotta cheese
2 cups mozzarella cheese
1/2 cup parmesan cheese
10 oz. frozen spinach thawed and drained
1 egg
24 oz. spaghetti sauce
2 teaspoons oregano
Optional add-ins:
1 lb. ground beef (cooked)
1/2 cup chopped onion
1 small can sliced mushrooms, drained
What’s Next:
In a large bowl, combine all the ingredients except for the manicotti noodles and spaghetti sauce. Spoon the mixture into the cooked noodles and place in a greased 9×13 pan. Pour the sauce over the top of the pasta and cover with foil.
Bake at 350 degrees F for 30 minutes.
* If you like, after 20 minutes you can sprinkle more shredded mozzarella on top and return to the oven for the last 10 minutes, uncovered.
Quickie of the Day: Cajun Seafood Pasta Recipe
Good Friday morning to you, readers. So happy you dropped by for today’s quick recipe of the day. This fine morn we have a Cajun Seafood Pasta recipe on the menu. This is a perfect quickie comfort food recipe for all you seafood lovers out there. As you can tell, I have seafood pasta on the brain this week!
Enjoy!
Ingredients:
- 2 cups heavy whipping cream
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh thyme
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 1 1/2 teaspoons crushed red pepper flakes
- 1 teaspoon ground white pepper
- 1 cup chopped green onions
- 1 cup chopped parsley
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound scallops
- 1/2 cup shredded Swiss cheese
- 1/2 cup grated Parmesan cheese
- 1 pound dry fettuccine pasta
What’s Next:
Cook pasta in a large pot of boiling salted water until al dente.
Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.
Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.
Drain pasta. Serve sauce over noodles & you’re done!
Quickie of the Day: Orange-Lemon Angel Hair Pasta with Shrimp Recipe
Good morning, readers. I hope you’re ready for National Be Humble Day, but I’m not sure how you could be with this recipe just waiting for you. You’re going to get more compliments than you know what to do with using this fast & easy recipe.
What I have up my cook’s sleeve today is a delicious Orange-Lemon Angel Hair Pasta with Shrimp recipe that’s sure to win everyone’s hearts & taste buds. Enjoy & get ready for springtime!
Ingredients:
- 1 cup fresh-squeezed orange juice (approx. 3-4 oranges)
- 1 cup fresh orange segments, diced
- 1/2 cup fresh lemon segments, diced
- 1 cup olive oil
- 6 tablespoons garlic, minced
- 8 tablespoons fresh basil, chopped
- 20 shrimp, peeled and deveined
- 1-1/2 lbs. angel hair pasta, cooked
- 4 tablespoons parmesan cheese, shredded
What’s Next:
Combine fresh-squeezed orange juice, fresh, diced orange and diced lemon segments with olive oil, garlic and basil. Cook pasta in boiling water.
Sauté shrimp for three minutes or until done to taste. Toss warm pasta with juice mixture and shrimp. Sprinkle with parmesan and serve immediately. That’s it!
Gnocchi with Mushrooms & Butternut Squash Recipe
I stumbled upon this Gnocchi with Mushrooms & Butternut Squash Recipe last week on Epicurious & I will be trying it out on the husband to night. I’m looking forward to the savory gnocchi mixed in with sauteed mushrooms & yummy squash. Why don’t you take this recipe on tonight & let’s compare notes. Well, here we go…..
Ingredients:
- One 2 1/2- to 3-pound butternut squash (one with a long neck)
- Canola oil
- 1 tablespoon unsalted butter
- Kosher salt and freshly ground black pepper
- 12 small sage leaves
- 12 ounces shiitake mushrooms, cleaned
- Canola oil
- 1 1/2 teaspoons kosher salt
- 1 tablespoon unsalted butter
- 3 tablespoons minced shallots
- 1 tablespoon minced thyme
- 3/4 teaspoon freshly ground black pepper
- Extra virgin olive oil
- 4 tablespoons (2 ounces) unsalted butter
- 1/2 recipe Herb Gnocchi, thawed if frozen
- Kosher salt and freshly ground black pepper
- 2 tablespoons minced chives
- 1 tablespoon chopped Italian parsley
- 1/2 lemon
What’s Next on the Squash:
Cut off and discard the stem end of the squash, then cut off the neck. Use a paring knife or sharp vegetable peeler to slice away the peel deep enough to reach the bright orange flesh of the squash. Trim the neck to straighten the sides, then cut it lengthwise into 1/2-inch-thick slices. Cut the slices into 1/2-inch dice. (You need about 3 cups diced squash.) If you have less than 3 cups, peel the bulb of the squash, cut it in half, and scrape out the seeds. Trim and cut as much of the bulb as you need into 1/2-inch dice. Reserve the remaining squash for another use.
Line a baking sheet with paper towels.
Heat a thin film of canola oil over medium heat in a skillet large enough to hold the squash in a single layer (or cook the squash in two batches). When the oil is hot, add the butter and brown it lightly. Add the squash, salt and pepper to taste, and the sage leaves. Cook, stirring the pieces to brown them on all sides, for 4 to 6 minutes, or until tender throughout.
Reduce the heat as necessary to cook the squash and brown it lightly, without burning; the best way to see if the squash is fully cooked is to eat a piece. Drain the squash on one end of the paper towel–lined baking sheet and set aside the sage leaves for the garnish. Wipe out the skillet with a paper towel and set aside.
What’s Next for the Mushrooms:
Trim away the tough stems and cut the caps into 1/4-inch-thick slices.
Heat a thin film of canola oil in the same skillet over high heat. When the oil begins to smoke, add the mushrooms and salt and sauté for about a minute. The mushrooms will absorb the oil and should not weep any liquid. Add the butter, shallots, thyme, and pepper, then toss and sauté until the mushrooms are thoroughly cooked, 3 to 4 minutes total. Drain the mushrooms on the paper towel–lined baking sheet. The gnocchi should be cooked in two skillets: Wipe out the mushroom skillet with paper towels and add a light coating of olive oil to it and to a second large skillet.
What’s Left to Do:
Heat the oil over medium-high heat until hot. Add 1 tablespoon of the butter to each skillet. When the butter has browned, divide the gnocchi between the two skillets and season to taste with salt and pepper. Once the gnocchi have begun to brown, shake and rotate the skillets, tossing the gnocchi so that they brown and crisp on all sides, about 2 1/2 minutes.
Add the squash, mushrooms, and chives and heat just through. Spoon the gnocchi and vegetables onto serving plates and return one skillet to high heat. Add the remaining 2 tablespoons butter and cook until it is a rich brown, then quickly add the parsley to crackle for a few seconds. Standing back — the butter will spatter — add a squeeze of lemon half. Spoon the brown butter and herbs over the gnocchi and around the plates. Garnish with the reserved sage leaves.
Whew! That was a lot, but you did great! Now tell me, what did you think?
Rachel Ray Ravioli Vegetable Lasagna Recipe
Celebrating celebrity chef Rachel Ray’s new talk show today, so let’s try a taste of this Ravioli Vegetable Lasagna recipe. What Rachel has done is take everything I love & throw it all in to one dish. Enjoy this one!
Ingredients:
- 2 packages chopped frozen spinach, defrosted in microwave
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 4-6 cloves garlic, finely chopped
- 2 cans quartered artichokes in water, drained well
- Salt and pepper
Ingredients for White Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups vegetable or chicken stock
- 1/2 cup cream or half-and-half
- 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
- 1/4 teaspoon nutmeg, freshly grated
- Salt and black pepper
- 1 sack, 2 cups grated provolone or Italian 4 Cheese Blend, from dairy aisle, 10 ounces
- 1 large package (marked “Family Size”) fresh ravioli, such as Contadina brand, 24 to
- 28 ounces, or choose your favorite filling, such as wild mushroom or 4 cheese
- 1 pound thin asparagus spears, trimmed of tough ends
What’s Next:
Go ahead & bring a pot of water to boil for ravioli.
While water comes to a boil, drain defrosted frozen chopped spinach by wringing it dry in a kitchen towel, working over a garbage bowl or your sink. Heat a medium skillet over medium heat.
Add extra-virgin olive oil, 2 tablespoons or 2 turns of the pan, and the garlic. Saute garlic in oil 1 minute, then sprinkle spinach into the garlic oil. Add artichoke heart pieces to the pan and turn to combine and heat through.
Season vegetables with and remove from heat to a bowl. Place skillet back on the heat and melt butter. Whisk flour into butter and cook 1 to 2 minutes. Whisk stock into flour and butter and let it bubble. Whisk in cream and Parmesan. Season sauce with nutmeg, salt and pepper and thicken 1 to 2 minutes.
Preheat broiler to high. Set rack between middle of oven groove and top rack groove, about 8 inches from heat.
When water boils, salt water, add ravioli and cook 4 to 5 minutes. Ravioli should be less than al dente, still a bit chewy — it will continue cooking when combined with sauce and vegetables. Place a colander over ravioli as it cooks and add asparagus to it. Cut thin, trimmed asparagus into 2-inch pieces on an angle.
Steam the chopped asparagus while pasta cooks, 2 to 3 minutes, until just fork-tender, but still green. Remove asparagus and add to bowl with spinach and artichokes. Place colander in your sink and drain ravioli.
Drizzle a touch of extra virgin olive oil onto the bottom of a medium oval casserole or a rectangular baking dish and brush pan to coat evenly. Arrange a layer using 1/2 of cooked ravioli in the dish.
Layer 1/2 of the cooked vegetables over the ravioli. Next, add a few ladles of sauce, then vegetables, then top casserole with the last of the ravioli. Dot top of “lasagna” with any remaining sauce and cover liberally with grated
provolone or 4 cheese blend. Brown cheese 8 inches from broiler, 5 minutes.
Cancer Fighting Linguine with Sauteed Veggies Recipe
AllRecipes never lets me down. Let’s give cancer a big blow with this Linguine with Satuteed Veggies recipe. We’ve got just about everything here: broccoli, carrots, cabbage, cauliflower, jalapenos & turmeric. We didn’t mention garlic in our earlier Cancer Fighting post, but that one’s a cancer-fighting goodie as well. Wow, that packs a punch. Enjoy!
Ingredients:
- 1/2 cup vegetable oil
- 10 cloves garlic, finely chopped
- 1 (12 ounce) package uncooked linguine pasta
- salt to taste
- 1/2 cup chopped broccoli
- 1/2 cup chopped cabbage
- 1/2 cup shredded carrots
- 1/2 cup chopped cauliflower
- 2 tablespoons diced green onions
- 1 tablespoon jalapenos
- 1 pound chicken tenders, cut into bite-size pieces
- 3 1/2 tablespoons soy sauce
- 1/2 tablespoon turmeric
- salt and pepper to taste
- 1 cup chopped cilantro
- 4 lime wedges
What’s Next:
Heat oil in a skillet over medium heat. Mix in garlic. Cook and stir until golden. Remove from heat and allow to cool.
Bring a large pot of lightly salted water to a boil. Place linguine in pot and cook 8 to 10 minutes, until al dente. Drain and transfer to a large bowl. Set aside 1 tablespoon garlic oil and toss remainder with pasta to coat. Season pasta with salt.
Bring a pot of water to a boil. Immerse broccoli, cabbage, carrots, cauliflower, green onions & jalapenos in water for about 30 seconds. Drain and set aside.
Heat reserved garlic oil in skillet over medium heat. Mix in chicken and 2 tablespoons soy sauce. Cook until chicken juices run clear. Mix in vegetables, turmeric & remaining soy sauce. Season with salt and pepper. Toss with linguine, and garnish with cilantro and lime to serve.
Rachel Ray’s Pasta al Forno Recipe
Well, we may not yet have the Caroline Noordijk Basic Knives Collection, but we can still celebrate Thursday with a bang. Here is one of my personal favorites of Rachel Ray’s 30 Minute Meal Recipes, Pasta al Forno. Yum!
Ingredients:
- 1 pound ziti rigate
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 1 small onion, finely chopped
- 3 cloves garlic, chopped
- 1 (15-ounce) can, crushed tomatoes
- 1/2 cup heavy cream
- 2 pinches ground cinnamon
- Salt and pepper
- 3 ounces prosciutto, 1 thick slice from deli, chopped
- 1/4 to 1/3 cup grated Parmigiano-Reggiano
- Softened butter to coat a medium casserole or baking dish
What’s Next:
Bring large pot of water to boil, then salt and cook pasta to al dente on the chewy side, 7 minutes. Once your pasta water comes to a boil to cook ziti, preheat oven to 500 degrees F or 260 C.
To medium skillet over medium heat add extra-virgin olive oil, 2 turns of the pan. Cook onions and garlic in oil 3 to 5 minutes. Stir in tomatoes and bring to a bubble.
Add cream and season sauce with cinnamon, salt and pepper. Add chopped prosciutto to sauce and stir with cooked pasta to combine.
Coat a medium casserole with the butter. Adjust seasonings and transfer pasta to casserole.
Cover pasta with Parmigiano-Reggiano and place in the oven for 10 minutes. Serve hot from oven.
Categories
- Appetizer Recipes
- Beef- It's What's For Dinner
- Beef- It's What's For Dinner
- bFeedMe Links Menu
- Bread Recipe
- Breakfast Foods
- Cake Recipes
- Camping Recipes
- Candies & Truffles Recipe
- Celebrity Chefs
- Celebrity Cooks
- Chocolate!Chocolate!Chocolate!
- Cookbook of the Day
- Cookbooks
- Cookie Recipes
- Cooking For Your Canine
- Cooking For Your Feline
- Cozy Comfort Food Recipes
- Dessert Recipes
- Dips to Live For
- Drinks
- Fast Meal Ideas
- Foodie Blog of the Day
- For the Baby
- For the Grill
- From the Heart
- Gift Ideas
- Go Go Gadgets!
- Go Greek Recipe
- Grilling Out Recipes
- Holiday Fun
- Just Crackers for Cheese
- Pasta Please
- Quick Meal Ideas
- Ready-Set-Go-Restaurants
- Recipe
- Ribs
- Salad Recipe
- Seafood Recipe
- Snack Recipes
- Something Salty
- Soup Recipe
- Southern Food Recipe
- Special bFeedMe News
- Spirits & Libations
- Spreads & Dips
- Sweets
- Take It Slow- Crock Pot Recipes
- Technical Difficulties
- The Facts / History
- The Most Important Meal
- The Other White Meat Recipes
- The Sides
- Tid Bits & News
- Uncategorized
- Vegetable Recipe
- Vegetable Recipes
- Weight Watchers Recipe & Handy Info
- Yummy Can't Say No Chicken Recipes
- Yummy Can't Say No Chicken Recipes
Latest Entries
- No bake cherry cheesecake
- Burmese chicken curry
- Ragu bolognese
- Texas hotdog sauce
- Light, cheesy lasagna
- The Astronaut Diet
- Carribean culinary trip
- Greek Spinach Pie
- Burmese specialty dish
- “Squash” those calories
Blogs I Like
- Brewed Coffee
- Chocolate & Zucchini
- Celebrific
- Celebrity Chefs
- Chubby Hubby
- Cigar Blog
- Cooking Diva
- Cooking With Amy
- Desert Culinary
- FoodGoat
- Gastronomie
- Hungry Hedonist
- Japan Blog
- Seriously Good
- Tasting Menu
Resources
- © Copyright - Splashpress Media
- home
- archives
- network
- submissions
- about
- design by Design Disease
