December 16th, 2005 by alice
Tags: Manicotti, Spinach
INGREDIENTS
- 1 (10 ounce)packagefrozen spinach
- 2cupsricotta cheese
- 1 1/2cups gratedmozzarella cheese
- 3/4cup gratedparmesan cheese
- 1/4cup finely choppedonions
- 1egg
- 1teaspoonparsley
- 1clovegarlic, minced
- 1/2teaspoonpepper
- 2 (28 ounce)jarsspaghetti sauce
- 1 1/2cupswater
- 1packagemanicotti
DIRECTIONS
- Thaw spinach.
- Drain well and squeeze out excess water.
- In large bowl combine spinach, ricotta,1 cup mozzarella, 1/4 cup parmesan, onion, egg, parsley, garlic and pepper.
- Combine spaghetti sauce with water.
- Pour 1 cup of sauce into a 13 x 9 baking pan.
- Stuff the UNCOOKED manicotti shells with the cheese mixture.
- Place in pan over sauce.
- Pour remaining sauce over manicotti.
- Sprinkle with remaining mozzarella and parmesan cheese.
- Cover and refrigerate at least 4 hours or overnight.
- Remove from refrigerator 30 minutes before baking.
- Bake, uncovered, 40-50 minutes at 350.
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December 16th, 2005 by alice
Tags: Chicken, Pasta, Sauce, Sausage
INGREDIENTS
- 1lbpenne pasta
- 1 1/2lbsbroccoli, stems peeled and cut into 1/2 inch thick rounds and cut into bite size florets
- 2teaspoonsolive oil
- 12ounces fully cooked smokedchicken sausages, with garlic and sun-dried tomatoes,thawed if frozen,and cut into 1/2 inch thick rounds
- 1tablespoon mincedgarlic
- 14 1/2ounces canneddiced tomatoes, with balsamic vinegar,basil and olive oil
- gratedparmesan cheese
DIRECTIONS
- Bring a large salted pot of water to a boil.
- Add penne pasta and cook for 7 minutes, stirring often.
- Stir in broccoli and cook for 5 minutes until pasta is al dente.
- In a large skillet, heat oil over medium heat.
- Add sausage and garlic and cook, stirring often, 3 to 4 minute until sausage is lightly browned.
- Stir tomatoes into skillet and cook 1 to 2 minutes until heated through.
- Remove 1/2 cup cooking water from pasta pot and add to skillet.
- Drain pasta and add to skillet, mixing to coat.
- Pour into serving dish and sprinkle with parmesan cheese.
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December 16th, 2005 by alice
Tags: Dip, Kitchen, Mexican
INGREDIENTS
- 1tablespoonbutter
- 3tablespoons choppedgreen peppers
- 1largeonion, chopped
- 2clovesgarlic, chopped
- 1teaspoonchili powder
- 1/2teaspooncumin seeds
- 5fresh tomatoes, chopped
- 3/4lbcheddar cheese, grated
- salt
- 1/2teaspoondried red peppers
- 1egg, well beaten with a little milk
DIRECTIONS
- Melt the butter in a saucepan and cook the green pepper, onion, and garlic for about 3 minutes; add the chili powder, cumin seed and tomatoes, simmer for 20 minutes.
- Add the cheese slowly, stirring, then add the salt and red pepper.
- When the cheese has melted, stir in the egg.
- Serve hot with tortilla chips.
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December 16th, 2005 by alice
Tags: Cookie, Cranberry, Kisses
INGREDIENTS
- 3largeegg whites, at room temperature
- 1/4teaspooncream of tartar
- 3/4cupsugar
- 1/4cupwhole berry cranberry sauce
- 1/3cupdried cranberries, about 80 cranberries
DIRECTIONS
- Preheat oven to 200°F.
- Coat 2 large sheet pans with cooking spray or cover with parchment paper.
- Using an electric mixer, beat egg whites and cream of tartar until stiff peaks form; gradually beat in sugar until mixture is very stiff and shiny.
- Gradually fold in cranberry sauce (you can add a few drops of red food coloring at this point, if desired) while beating for 1 minute.
- Drop batter by teaspoonfuls onto prepared sheet pans; press 1 dried cranberry into the top of each cookie.
- Bake for 2 hours.
- Cool completely before removing from pans.
- Store in airtight containers.
- Yields about 4 cookies per serving.
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December 16th, 2005 by alice
Tags: Bacon, Broccoli, Cashews, Curried, Salad
INGREDIENTS
- 1 1/2lbsbroccoli florets
- 1/2cup finely choppedred onions
- 1/2cupraisins
- 1/2cup chopped dry-roastedcashews
- 1/2cupmayonnaise
- 1/2cupsour cream
- 3tablespoonssugar
- 3tablespoonscider vinegar
- 1tablespoonmild curry powder
- 1/2teaspoonsalt
- 6slicesbacon, cooked and crumbled
DIRECTIONS
- Chop broccoli florets finely with a chef knife, or you may pulse”lightly” in a food processor until finely chopped.
- Toss broccoli with onions, raisins, and cashews in a mixing bowl.
- In another small bowl, stir together mayo, sour cream, sugar, vinegar, curry powder and salt.
- Use a whisk to blend well.
- Add dressing to salad and toss until vegetables are evenly coated.
- Cover and refrigerate for 2-3 hours (to blend flavors).
- Garnish with crumbled bacon just before serving.
- Can be made up to one day in advance.
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