February 24th, 2013 by alice
Tags: Baked, Eggplantubergine, Marinara | 
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INGREDIENTS
- 8slices center cuteggplants(round, 1/2 inch thick from 2 small eggplants)
- all-purpose flour
- 2eggs, beaten to blend
- 1 1/2cupsfresh breadcrumbs(made from crustless French bread)
- 3/4cup freshly gratedparmesan cheese
- 4tablespoonsolive oil
- 1cupricotta cheese
- 1 1/4cups purchasedmarinara sauce
- 3/4cup freshly gratedmozzarella cheese
DIRECTIONS
- Preheat oven to 350°F Lightly oil baking sheet.
- Sprinkle eggplant rounds with salt and pepper.
- Place flour and eggs in separate shallow bowls.
- Mix breadcrumbs and Parmesan cheese in another shallow bowl.
- Coat eggplant rounds with flour, then eggs, then breadcrumb mixture, patting to adhere.
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
- Add 4 eggplant rounds to skillet.
- Cook until golden brown, about 5 minutes per side; transfer to prepared sheet.
- Repeat with remaining oil and eggplant rounds.
- Spread 2 tablespoons ricotta cheese over each round.
- Top each with sauce and mozzarella cheese, dividing equally.
- Bake until rounds are heated through and cheese is melted, about 15 minutes.
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December 25th, 2012 by alice
Tags: Easy, Marinara | Print This Post
INGREDIENTS
- 4mediumonions
- 4clovesgarlic
- 1 (28 ounce)can dicedplum tomatoes
- 1 (28 ounce)cancrushed tomatoes
- 1tablespoonoregano
- 1tablespoonbasil
- 1teaspoonsalt
- 1teaspoonpepper
- 2tablespoonsolive oil
DIRECTIONS
- Dice onions and crush garlic.
- Heat oil in pot on med high.
- Add crushed garlic.
- 30 seconds later add onions.
- Cook onions until translucent (about 5 min).
- Add tomatoes and spices.
- Reduce heat and simmer about 45 minute.
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December 24th, 2012 by alice
Tags: Fresh, Marinara, Sauce, Shrimp, Tomato | Print This Post
INGREDIENTS
- 2lbsshrimp, peeled and deveined
- 2tablespoonsolive oil
- 4clovesgarlic, minced
- 1tablespoon choppedfresh basil
- 1tablespoon choppedfresh parsley
- 4-6 fresh ripetomatoes, peeled and diced
- salt and black pepper
DIRECTIONS
- On medium high heat in skillet, add olive oil and when hot, add shrimp and saute quickly for 3 minutes.
- Add garlic and saute for 1 minute.
- Add basil and parsley and saute for another minute.
- Remove shrimp from pan and add tomatoes, salt and pepper and cook for 10 to 15 minutes on low.
- Return shrimp to pan for approximately 1 minute to heat through.
- Stir in additional fresh basil, if desired.
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December 7th, 2012 by alice
Tags: Breast, Chicken, Italian, Marinara, Sauce | Print This Post
INGREDIENTS
-
CHICKEN BREAST
- 1lb shreddedmozzarella cheese
- 3cupsall-purpose flour
- 1/2cupdried parsley flakes
- 1/2cup gratedparmesan cheese
- 1 (7 ounce)packageItalian salad dressing mix
- 1cupmilk
- 2extra large eggs
- 8boneless skinless chicken breast halves
-
MARINARA SAUCE
- 1/4cupolive oil
- 1 1/2cups choppedonions
- 1clovegarlic, minced(or more to taste)
- 3 (14 ounce)cansdiced tomatoes
- 3 (8 ounce)canstomato sauce
- 1 1/4cups choppedgreen bell peppers
- 1 1/2teaspoonsdried rosemary
- 1 1/2teaspoonsdried oregano leaves
- 1/2teaspoonsalt
- pepper
DIRECTIONS
- CHICKEN BREASTS:.
- In a medium bowl, combine mozzarella cheese, 2 cups of the flour, parsley flakes, Parmesan cheese, and dressing mix.
- Whisk together milk and eggs in a shallow bowl until well blended.
- Place remaining cup of flour in another shallow bowl.
- Coat the chicken with flour and shake off the excess.
- Dip the chicken into the egg mixture and then into the cheese mixture.
- Coat the chicken evenly with the cheese mixture and press it into the chicken.
- Heat about 1/8 inch vegetable oil in a large skillet over medium heat.
- Add the chicken and cook for 5-6 minutes on each side or until cooked through.
- MARINARA SAUCE:.
- Heat oil in a large saucepan or a dutch oven over medium heat.
- Add chopped onion, garlic& bell pepper and saute’ for 3 minutes stirring constantly to prevent it from burning.
- Add tomatoes, tomato sauce, rosemary, oregano, salt and pepper.
- Bring to a boil.
- Reduce the heat and simmer for 1 hour.
- To serve, put cooked pasta in a large pasta bowl or platter.
- Pour some of the marinara sauce over the top.
- Lay the chicken breasts on top and pour the remainder of the marinara sauce over all.
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September 17th, 2012 by alice
Tags: Marinara, Pie | Print This Post
INGREDIENTS
- leftoverspaghetti sauce, with hamburger meat in it
- 2canscrescent rolls
- garlic powder
- 3tablespoonsbutter
DIRECTIONS
- Spray a pie pan with Pam.
- Roll out crescent rolls, flat, in pie pan.
- add your leftover sauce.
- Lay remaining crescent rolls on top.
- Brush with combined butter and garlic.
- Bake at 350^ until top is golden brown.
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