June 5th, 2007 by alice
Tags: Beans, Red, Rice
INGREDIENTS
- 1 (16 ounce)cankidney beans
- 4ouncestomato sauce
- 1/4teaspoonsalt
- 1envelope goyasazon goya, con achiote seasoning(found in the spanish food section of your supermarket)
- 1 1/2tablespoons of goyasofrito seasoning(found in the spanish food section of your supermarket. This is in a glass jar.)
- 1/2teaspoongarlic powder
- 1small cookedpotato, cubed(you can use a couple of those small canned white potatoes)(optional)
- 1 1/2cups uncookedrice
- 2 1/2cupswater
- 1tablespoonvegetable oil
- 1/2teaspoonsalt
DIRECTIONS
- In a large heavy pot, with a tight fitting lid, put the 2 and 1/2 cups water, the tablespoon of vegetable oil and 1/2 teaspoon of salt.
- Bring to a boil and stir in the rice.
- Bring to a boil again over medium high heat.
- Stir.
- Boil for about 1 minute and then put on the lid and reduce the heat to medium low.
- Cook for about 20 minutes WITHOUT LIFTING THE LID.
- After the 20 minutes or so, take off the lid and with a large spoon begin lifting the rice from the bottom and bringing it to the top.
- Check for doneness.
- If not quite done, put the lid back on for another 10 minutes and check again.
- When done, put the lid back on and reduce heat to low for another 5-10 minutes and then turn off the heat.
- (The best type of pan to use for this is a heavy cast aluminum dutch oven type pan- do not try to use stainless steel pans for this) Beans In a medium saucepan put the can of beans, the tomato sauce, salt, Goya Sazon con Achiote, Goya Sofrito, garlic powder, and the cubed cooked potato.
- Place over medium low heat and cook stirring occasionally without a lid untill it is thickened and hot.
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June 5th, 2007 by alice
Tags: Cheesecake, Dip
INGREDIENTS
- 3ouncescream cheese, softened
- 2tablespoonssugar
- 3tablespoonslow-fat milk
- 2cups thawedwhipped topping
- 1teaspoonvanilla
DIRECTIONS
- Beat creamcheese, sugar and milk until well blended and smooth.
- Fold in whipped topping and vanilla.
- Serve with assorted fruits, cookies, or cake cubes.
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June 5th, 2007 by alice
Tags: Salt, Seasoning
INGREDIENTS
- 5teaspoonsonion powder
- 1tablespoongarlic powder
- 1tablespoonpaprika
- 1tablespoon groundmustard powder
- 1teaspoondried thyme
- 1/2teaspoonblack pepper
- 1/2teaspooncelery seeds
DIRECTIONS
- Combine all ingredients in a small jar or shaker jar.
- Use instead of salt.
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June 5th, 2007 by alice
Tags: Zatar, Zucchini
INGREDIENTS
- 1zucchini
- 1-2tablespoonolive oil
- 1tablespoonza’atar spice mix(arab spice mix that includes thyme, sumac, marjoram, salt, and sesame seed — check your middle east)
- 1/2cup choppedonions
- fresh ground pepper
- 1/4cup crubledfeta cheese
DIRECTIONS
- chop onion and zucchini.
- heat olive oil in pan on medium-high.
- saute onions until translucent.
- add zucchini, zatar, and pepper; saute over medium heat until onions are browned and zucchini is cooked through transfer to serving bowl and stir in feta cheese.
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June 5th, 2007 by alice
Tags: Baked, Creasauce, Italian, Mostaccioli, Pasta, Sausag
INGREDIENTS
- 2 (16 ounce)boxespenne pasta
- 1/2cupbutter
- 3tablespoons mincedgarlic
- 2quartsheavy whipping cream
- 2cups shreddedparmesan cheese
- 1lbmild Italian sausage
- 2red bell peppers
- 25-30sliced mushrooms
- 15roma tomatoes
- fresh basil
- dicedgarlic
- olive oil
DIRECTIONS
- Cook both boxes of noodles until they are semi done.
- Drain and set aside, but do not rinse.
- Melt 1 Tbsp butter in a saucepot.
- Add minced garlic (more or less if desired).
- Slowly add heavy whipping cream to melted butter and garlic mixture.
- Bring sauce to a slow simmer, then add 2 cups shredded Parmesan cheese.
- Stir until melted.
- Let sauce simmer on low.
- Break into pieces and brown Italian sausage.
- Add 2 thinly sliced peppers to meat mixture.
- When both are fully cooked, dump them into the sauce.
- Saute sliced mushrooms in 1 Tbsp butter seasoned with salt and pepper.
- When cooked, add to sauce.
- Place tomatoes in a food processor and process until blended with chunks.
- Add fresh basil to taste (don’t be stingy — a lot is better).
- Add diced garlic to taste.
- Add olive oil.
- Don’t be afraid to start small and add more basil, garlic and oil as you go.
- This tomato mixture can be made a day early; let set in refrigerator overnight.
- Add this dish to the sauce.
- Bring the huge pot to a boil, let it simmer just a minute or two.
- Take the penne noodles and divide them into the two 9×13-inch pans, spreading them out evenly.
- Divide sauce into each pan filled with the noodles and mix it with the noodles.
- Sprinkle Parmesan cheese over the top of both pans.
- Bake, uncovered, at 350 degrees for 20 to 25 minutes.
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