May 4th, 2007 by alice
Tags: Awesome, Bake, Cheesy, Rigatoni
INGREDIENTS
- 1 (500 g)packagerigatoni pasta
- 1lblean ground beefor ground pork(or 1/2 pd each of both)
- 1mediumonion, chopped
- 2tablespoons fresh mincedgarlic(or to taste)
- seasonsalt and pepper(or use white salt)
- 2 (700 ml)jars favouritepasta sauce(or homemade is great)
- 2cupsricotta cheese
- 4cups shreddedmozzarella cheese
- 1/4-1/3cupparmesan cheese
- 2eggs
DIRECTIONS
- Set oven to 350 degrees.
- Grease a 13×9 casserole dish.
- Cook Rigatoni until firm-tender, toss with 2 tbsp oil to prevent drying out; set aside.
- Cook beef with onions, garlic salt and pepper, until beef is done and no longer pink; drain off fat.
- Stir in pasta sauce; simmer 10 minutes.
- In a bowl, combine Ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese and eggs.
- On the bottom of a 13×9 casserole dish, spread 1-1/2 cups meat sauce.
- Top with half of the cooked Rigatoni, Ricotta cheese mixture and meat sauce.
- Repeat layer, ending with meat sauce.
- Top with remaing cheese.
- Bake, uncovered until hot and bubbly, about 30-35 minutes.
- Let stand for 15 mins before serving.
- Note: canned sliced mushrooms may be added to meat sauce if desired.
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May 4th, 2007 by alice
Tags: Cheesy, Kittencals, Pie, Shepherds
INGREDIENTS
- 1 (10 ounce)cancondensed cheddar cheese soup, undiluted
- 3cups hotmashed potatoes
- 1lblean ground beef
- 1smallonion, chopped
- 1tablespoonminced garlic cloves
- salt and pepper(if using the Parmesan cheese, cut down on the salt)
- 2cups shreddedcheddar cheese(can use less)
- 1/4cupparmesan cheese (optional)
- 2cupsfrozen mixed vegetables, green beans corn peas and carrots
- 1tablespoonworcestershire sauce
- 1/2teaspoondried oregano
DIRECTIONS
- Set oven to 400 degrees.
- Grease a 8×8 square baking dish.
- For topping, combine half of can of cheddar cheese soup with hot mashed potatoes; set aside.
- In a fry pan, brown ground beef with chopped onion, garlic and salt and pepper; drain off fat stir in shredded cheddar cheese and Parmesan cheese (if using).
- Meanwhile, cook mixed veggies according to package direction; add to beef mixture in frypan with remaing soup, Worcestershire sauce and oregano.
- Spoon meat mixture into greased pan; spread reserved potato mixture evenly over surface.
- Bake for 20 mins or until topping is light golden brown.
- ADDINS; here are some ingredients to add into the ground beef mixture just to kick it up a notch!
- Use all or use only one of the following –.
- 1-1/2 cups good quality beef broth mix/wisked with 1/4 cup flour (for a thicker ground beef mixture).
- One can cream style corn.
- One can sliced drained mushrooms.
- 2 tbsp dijon mustard.
- 1/4 cup ketchup.
- 2 tbsp Kitchen Bouquet browning sauce.
- I suggest, if you are adding these ingredients, increase the ground beef by 1 pound, also I like to sprinkle some grated cheddar cheese on top of the mashed potatoes about 3 minutes before end of baking, but it is not necessary.
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May 4th, 2007 by alice
Tags: Bites, Zaaa
INGREDIENTS
- 2tablespoonsgarlic powder
- 2tablespoonsoregano(dried)
- 1/4cupolive oil
- pepperoni(sliced)
- mozzarella cheese(shredded)
- French baguettes
DIRECTIONS
- Preheat oven to 350 degrees.
- Slice Baguette diagonally about 1/4″ to 1/2″.
- Brush each side of bread with Olive Oil.
- Place bread on baking sheet.
- Sprinkle Garlic Powder& Oregano over bread slices.
- Place 1 or 2 slices of Pepperoni on top of spices.
- Sprinkle shredded Mozzarella over Pepperoni.
- Bake@ 350 degrees for 7 to 10 minutes.
- Serve immediately.
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May 4th, 2007 by alice
Tags: Korean, Paircadia, Skirt, Sookhee, Steak
INGREDIENTS
- 2tablespoonssugar
- 3tablespoonssoy sauce
- 1tablespoonmirin
- 2cloves of choppedgarlic
- 1 mincedscallion
- 1teaspoon choppedginger
- 2teaspoonssesame oil
- 3teaspoons ground roastsesame
- ground black pepper
- 1pinchsalt
- 1lb slicedskirt steaks
DIRECTIONS
- Mix first 10 ingredents and marinate the skirt steak one or more hours.
- Grill over hot charcoal.
- Cook until Medium Rare.
- Remove from fire and let rest 10 minutes, slice as thin as possible and serve.
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May 4th, 2007 by alice
Tags: Casserole, Layer, Nine
INGREDIENTS
- 6sliceswhite bread
- 4cupscooked chicken, cut into bite-size pieces
- 1-2cansliced mushrooms, drained
- 1canwater chestnuts, drained and coarsly chopped
- 1cupmayonnaise
- 1cupmonterey jack cheese, shredded
- 1cupVelveeta cheese, cubed small
- 1 1/2cupshalf-and-halfor milk
- 1cancream of mushroom soup, undiluted
- 1cancream of chicken soup, undiluted
- 1/4cupbutter, melted
- 1 1/2cupsbreadcrumbs
DIRECTIONS
- Set oven to 350 degrees.
- Butter a 13×9 baking dish.
- Line bottom of pan with bread slices; sprinkle cooked chicken over bread slices.
- Sprinkle canned drained mushrooms over chicken.
- Combine water chestnuts and mayo; spoon over mushrooms.
- Top with cheeses.
- Combine eggs and milk; pour over cheese.
- Combine soups; spread over cheese.
- Cover, and chill 3-24 hours to let flavours blend.
- Remove from fridge; mix breadcrumbs with melted butter, sprinkle over casserole.
- Bake, uncovered for 1 hour, or more until hot and bubbly.
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