Classic Black Forest :
Bahan Cake :
120 gram tepung terigu protein sedang.
30 gram coklat bubuk.
20 gram tepung maizena.
100 gram margarine, lelehkan.
175 gram gula kastor.
8 butir telur ukuran sedang.
1 sendok teh baking powder.
1 sendok makan pasta black forest.
1 sendok makan instan kopi, larutkan dengan sedikit air.
Cara Membuat :
1. Panaskan oven 180 derajat C, siapkan 2 loyang ukuran 20 cm, olesi margarine/ minyak
goreng. alasi bawahnya dengan kertas roti, olesi lagi dengan margarine.
2.Kocok telur, gula pasir dan cake emulsifier hingga mengembang dan kental berjejak.
3. Campur tepung terigu, maizena,coklat bubuk , ayak sisihkan.
4.Masukkan campuran tepung terigu dan vanili, secara bertahap. Aduk balik dengan spatula/
mixer dengan kecepatan rendah sampai tercampur rata.
5.Masukkan margarine cair dan coklat pasta black foret, aduk balik dengan spatula hingga
benar-benar tercampur rata dan homogen.
6. Tuang ke 2 loyang yang sudah disiapkan sama banyak.
7. Panggang sampai matang 25 menit, hingga permukaan tidak lengket dan membal saat disentuh.
8.Keluarkan dari oven, segera kelaurka dari loyang dan dinginkan.
Simply Syrup;
100 gr gula pasir.
300 ml air.
Cara membuat; Campur gula pasir, air panaskan dengan api kecil tampa diaduk hingga semua
gula larut. Matikan api, aduk-aduk dan dinginkan pakai sesuai keperluan jumlahnya.
Filling : 1/2 kaleng dark cherry,pisahkan airnya.
450 ml heavy cream.
10 sendok makan gula halus.
Cara membuat : Kocok heavy cream hingga kaku,tambahkan gula halus sedikit2.
Penyelesaian :
1.Trap cake bila dirasa perlu, perciki permukaanya dengan simply syrup hingga lembah, taruh
cream kental kira-kira 1/4 bagian dari cream , letakkan cherry diatasnya. Tutup dengan cake
satunya perciki lagi dengan simply syrup.
2.Tutup semua permukaan cake dengan sisa cream, lalu hias sesuia selera.
.
Friday, January 6, 2017
GREEN TEA PANNA COTTA.
Bahan Green Tea :
500 ml heavy cream.
50 gram gula pasir.
2 1/4/ sendok teh gelatin bubuk.
50 ml air dingin.
1 1/2 sendok makan green tea bubuk.
Mango Sauce :
300 gram mangga matang.
1 sendok makan gula pasir.
50 ml air.
Cara Membuat ;
1. Panaskan heavy cream denga api kecil. Tambahkan gula pasir, aduk rata.
2. Larutkan gelatin dengan air dingin, tim hingga leleh. Masukkan ke dalam heavy cream
yang belum mendidih, Angkat. Tambahkan green tea bubuk, aduk rata.
3. Tuang ke dalam gelas-gelas kecil. Biarkan dingin.
Cara membuat Mango Sauce :
Blender mangga dan gula hingga lembut, tambahkan air, masak dengan api kecil hingga
mendidih. Tuang diatas panna cotta. Simpan dalam lemari pendingin sebelum disajikan.
500 ml heavy cream.
50 gram gula pasir.
2 1/4/ sendok teh gelatin bubuk.
50 ml air dingin.
1 1/2 sendok makan green tea bubuk.
Mango Sauce :
300 gram mangga matang.
1 sendok makan gula pasir.
50 ml air.
Cara Membuat ;
1. Panaskan heavy cream denga api kecil. Tambahkan gula pasir, aduk rata.
2. Larutkan gelatin dengan air dingin, tim hingga leleh. Masukkan ke dalam heavy cream
yang belum mendidih, Angkat. Tambahkan green tea bubuk, aduk rata.
3. Tuang ke dalam gelas-gelas kecil. Biarkan dingin.
Cara membuat Mango Sauce :
Blender mangga dan gula hingga lembut, tambahkan air, masak dengan api kecil hingga
mendidih. Tuang diatas panna cotta. Simpan dalam lemari pendingin sebelum disajikan.
MANGO PANNACOTTA.
BAHAN :
200 ml Cream Kental/Whip Cream.
200 ml Susu Cair.
80 gram gula pasir.
1 Sendok teh Vanili.
2 Sendok teh Gelatin bubuk.
Bahan Mango Compote :
100 gr bubur mangga ( dari mangga yang utuh lalu diblender.)
1 Sendok makan air.
1/2 Sendo makan gula pasir.
1/2 Sendok teh gelatin bubuk (tim dengan 1 sendok air larutkan.)
Cara membuat Puding :
1. Panaskan susu cair, cream kental, gula pasir dan vanili aduk sampai gula larut.
Matikan api.
2. Campur gelatin dengan 4 sendok makan air lalu tim hingga meleleh, aduk rata.
Masukkan kedalam larutan cream tadi, aduk rata.
3. Tuang adonan panna cotta ke dalam gelas saji atau cetakan puding, dinginkan di
kulkas.
Cara membuat Mango Compote :
1. Panaskan bubur mangga, air dan gula pasir hingga larut. Angkat, masukkan gelatin
yang telah dilarutkan aduk rata. Tuang diatas panna cotta.Dinginkan.
200 ml Cream Kental/Whip Cream.
200 ml Susu Cair.
80 gram gula pasir.
1 Sendok teh Vanili.
2 Sendok teh Gelatin bubuk.
Bahan Mango Compote :
100 gr bubur mangga ( dari mangga yang utuh lalu diblender.)
1 Sendok makan air.
1/2 Sendo makan gula pasir.
1/2 Sendok teh gelatin bubuk (tim dengan 1 sendok air larutkan.)
Cara membuat Puding :
1. Panaskan susu cair, cream kental, gula pasir dan vanili aduk sampai gula larut.
Matikan api.
2. Campur gelatin dengan 4 sendok makan air lalu tim hingga meleleh, aduk rata.
Masukkan kedalam larutan cream tadi, aduk rata.
3. Tuang adonan panna cotta ke dalam gelas saji atau cetakan puding, dinginkan di
kulkas.
Cara membuat Mango Compote :
1. Panaskan bubur mangga, air dan gula pasir hingga larut. Angkat, masukkan gelatin
yang telah dilarutkan aduk rata. Tuang diatas panna cotta.Dinginkan.
CREAMY MASHED POTATO.
INGREDIENTS :
6 pounds Yukon Gold Potatoes.
2 Cups Heavy Cream, warmed.
8 ounces ( 2 stiks) unsalted butter.
Coarse Salt and Freshly Ground Pepper.
DIRECTIONS :
Step 1 :
Place potatoes in amedium pot. Cover with water, and season with salt. Bring to a boil
reduce heat, and simmer until tender, about 20 minutes. Drain, and let cool slightly.
Peel potatoes and pass through a ricer. Return potatoes to pot.
Step 2 :
Add Cream and Butter, and cook over medium heat until warmed through. Season with
salt and pepper, and stir to combine .
Serve warm. (Potatoes can be regrigerated for up to 3 days.)
Reheat over low heat with a splash of cream.
6 pounds Yukon Gold Potatoes.
2 Cups Heavy Cream, warmed.
8 ounces ( 2 stiks) unsalted butter.
Coarse Salt and Freshly Ground Pepper.
DIRECTIONS :
Step 1 :
Place potatoes in amedium pot. Cover with water, and season with salt. Bring to a boil
reduce heat, and simmer until tender, about 20 minutes. Drain, and let cool slightly.
Peel potatoes and pass through a ricer. Return potatoes to pot.
Step 2 :
Add Cream and Butter, and cook over medium heat until warmed through. Season with
salt and pepper, and stir to combine .
Serve warm. (Potatoes can be regrigerated for up to 3 days.)
Reheat over low heat with a splash of cream.
HAM and POTATO CASERROLE
INGREDIENTS :
3/4 cup Chopped Onion.
1/4 cup Chopped Green Bell Pepper.
2 tablespoons margarine.
1 tablespoon flour.
1 dash pepper.
1 cup Milk.
1 Cup Shredded Cheddar Cheese.
1/4 Cup Mayonnaise.
1 tablespoon mustard.
3 Cups Potato, cooked and diced.
2 Cup Ham, cooked and diced.
DIRECTIONS :
1. Heat oven to 350 degrees F. Cook onion and green bell pepper in margarine until tender.
2. Stir in flour and pepper, add milk and bring to a boil, stiring constantly.
3. Reduce heat and add cheese, mayo, mustard, stir until cheese melts.
4. Add potato and ham, put into casserole dish.
5. Bake for 30 minutes.
3/4 cup Chopped Onion.
1/4 cup Chopped Green Bell Pepper.
2 tablespoons margarine.
1 tablespoon flour.
1 dash pepper.
1 cup Milk.
1 Cup Shredded Cheddar Cheese.
1/4 Cup Mayonnaise.
1 tablespoon mustard.
3 Cups Potato, cooked and diced.
2 Cup Ham, cooked and diced.
DIRECTIONS :
1. Heat oven to 350 degrees F. Cook onion and green bell pepper in margarine until tender.
2. Stir in flour and pepper, add milk and bring to a boil, stiring constantly.
3. Reduce heat and add cheese, mayo, mustard, stir until cheese melts.
4. Add potato and ham, put into casserole dish.
5. Bake for 30 minutes.
SMOKEY MOUNTAIN BREAKFAST CASSEROLE.
Ingredients :
10 Egglands's Best eggs.
2 1/2 cups of Trumoo milk.
1/2 cup of chopped onion.
1/4-1/2 cup Chopped bell pepper(green or red, both nice.)
1/2 to 1 cup fresh mushrooms.
1/2 cup Velvetta Cheese.
1/2 cup Kraft Shredded Sharp Cheese.
3 slices bread buttered and cubed.
1 cup Jimmy Dean Sausage.
INTRUCTIONS :
1. Brown sausage with onion and pepper. Cook fresh mushrooms a minute or so. Drain sausage
mixture on paper towel.
2. Blend eggs and milk. Butter 9" x 13" baking pan. Put bread cubes in bottom of the baking pan.
3. Spread Cheese over bread. Then sprinkle sausage mixture over all.
4. Refrigerate over night covered.
5. Preheat oven 350 degrees F. Bake for 45 min- 1 hour or until set.
6. Other ingredients can be used or meat can e omitted or other meats substituted.
10 Egglands's Best eggs.
2 1/2 cups of Trumoo milk.
1/2 cup of chopped onion.
1/4-1/2 cup Chopped bell pepper(green or red, both nice.)
1/2 to 1 cup fresh mushrooms.
1/2 cup Velvetta Cheese.
1/2 cup Kraft Shredded Sharp Cheese.
3 slices bread buttered and cubed.
1 cup Jimmy Dean Sausage.
INTRUCTIONS :
1. Brown sausage with onion and pepper. Cook fresh mushrooms a minute or so. Drain sausage
mixture on paper towel.
2. Blend eggs and milk. Butter 9" x 13" baking pan. Put bread cubes in bottom of the baking pan.
3. Spread Cheese over bread. Then sprinkle sausage mixture over all.
4. Refrigerate over night covered.
5. Preheat oven 350 degrees F. Bake for 45 min- 1 hour or until set.
6. Other ingredients can be used or meat can e omitted or other meats substituted.
BRUSSELS SPROUTS GRATIN.
INGREDIENTS :
2 tablespoons unsalted butter, cut into pieces, plus more for the dish.
8 ounces bacon.
1 pound Brussels Sprouts, outer leaves and stems removed.
Pinch of red pepper flakes.
Freshly ground pepper and kosher salt to taste.
1/2 cup heavy cream.
1/2 cup grated white cheddar cheese.
1/2 cup breadcrumbs.
DIRECTIONS :
1. Preheat oven to 400 degrees F. Grease, butter, or spray a 2 quart baking dish.
2. Bring a large pot of salted water to a boil. Add the brussels sprouts and cook until tender.
8 to 10 minutes. Drain the brussels sprouts and coarsely chop. Fry bacon (if raw) until
crips and coarsely chop.
3. Transfer sprouts and half of the bacon to the prepared baking dish and toss with the red
pepper flakes, ground pepper and salt to taste, then spread out evenly. Pour the cream on top, sprinkle
with the white cheese, remaining bacon and breadcrumbs and dot with the butter pieces.
4. Bake the gratin until bubbly and golden brown, about 20 minutes.
2 tablespoons unsalted butter, cut into pieces, plus more for the dish.
8 ounces bacon.
1 pound Brussels Sprouts, outer leaves and stems removed.
Pinch of red pepper flakes.
Freshly ground pepper and kosher salt to taste.
1/2 cup heavy cream.
1/2 cup grated white cheddar cheese.
1/2 cup breadcrumbs.
DIRECTIONS :
1. Preheat oven to 400 degrees F. Grease, butter, or spray a 2 quart baking dish.
2. Bring a large pot of salted water to a boil. Add the brussels sprouts and cook until tender.
8 to 10 minutes. Drain the brussels sprouts and coarsely chop. Fry bacon (if raw) until
crips and coarsely chop.
3. Transfer sprouts and half of the bacon to the prepared baking dish and toss with the red
pepper flakes, ground pepper and salt to taste, then spread out evenly. Pour the cream on top, sprinkle
with the white cheese, remaining bacon and breadcrumbs and dot with the butter pieces.
4. Bake the gratin until bubbly and golden brown, about 20 minutes.
Thursday, January 5, 2017
Cake Pisang Kukus Zebra Hijau Coklat.
Bahan :
325 gram pisang ambon matang, haluskan.
2 butir telur, kocok lepas.
100 ml minyak goreng/olive oil.
100 gram gula pasir.
1/2 sendok teh garam halus.
175 gr tepung terigu protein sedang.
1 sendok teh baking powder.
1/4 sendok teh baking soda.
1/2 sendok vanila.
2 sendok teh pasta coklat.
2 sendok teh pasta pandan.
Cara Membuat :
1. Olesi loyang 20 cm, dengan mentega dan taburi tepung terigu, sisihkan. Siapkan dandang kukus
an beri air, panaskan sampai mendidih.
2. Siapkan mangkuk, masukkan bahan kering, terigu, garam, baking powder dan baking soda
aduk rata, sisihkan.
3. Siapkan mangkuk besar, masukkan pisang halus, gula pasir, minyak goreng dan telur kocok,
aduk dengan spatula sampai rata, tambahkan vanili. Tuangkan campuran tepung kedalam adonan
pisang, bagi menjadi 2 bagian. Aduk perlahan dengan spatula hingga tercampur baik. Jika tepung
menggumpal, mixer sebentar dengan kecepatan rendah 1 menit, hingga tercampur baik dan
gumpalan hilang.
4.Beri warna hijau pada satu bagian adonan aduk hingga tercampur rata. begitu juga dengan satu
bagian lagi diberi pasta coklat aduk hingga rata.
5.Dengan sendok sayur, tuangkan 1 sendok sayur adoan coklat di tengah, kemudian dengan adoan
warna hijau ditengah juga. Lakukan sampai habis secara bergantian.
6. Masukkan kedalam dandang yang sudah mendidih, tutup permukaan tutup dandang dengan kain
bersih, tutup rapat kukusan.
7.Kukus 45 menit minimal, dengan api sedang, tampa dibuka sama sekali.
8.Setelah matang, keluarkan dari kukusan, biarkan hilang uap panasnya dinginkan.
9.Keluarkan kue dari loyang, hias sesuai selera.
325 gram pisang ambon matang, haluskan.
2 butir telur, kocok lepas.
100 ml minyak goreng/olive oil.
100 gram gula pasir.
1/2 sendok teh garam halus.
175 gr tepung terigu protein sedang.
1 sendok teh baking powder.
1/4 sendok teh baking soda.
1/2 sendok vanila.
2 sendok teh pasta coklat.
2 sendok teh pasta pandan.
Cara Membuat :
1. Olesi loyang 20 cm, dengan mentega dan taburi tepung terigu, sisihkan. Siapkan dandang kukus
an beri air, panaskan sampai mendidih.
2. Siapkan mangkuk, masukkan bahan kering, terigu, garam, baking powder dan baking soda
aduk rata, sisihkan.
3. Siapkan mangkuk besar, masukkan pisang halus, gula pasir, minyak goreng dan telur kocok,
aduk dengan spatula sampai rata, tambahkan vanili. Tuangkan campuran tepung kedalam adonan
pisang, bagi menjadi 2 bagian. Aduk perlahan dengan spatula hingga tercampur baik. Jika tepung
menggumpal, mixer sebentar dengan kecepatan rendah 1 menit, hingga tercampur baik dan
gumpalan hilang.
4.Beri warna hijau pada satu bagian adonan aduk hingga tercampur rata. begitu juga dengan satu
bagian lagi diberi pasta coklat aduk hingga rata.
5.Dengan sendok sayur, tuangkan 1 sendok sayur adoan coklat di tengah, kemudian dengan adoan
warna hijau ditengah juga. Lakukan sampai habis secara bergantian.
6. Masukkan kedalam dandang yang sudah mendidih, tutup permukaan tutup dandang dengan kain
bersih, tutup rapat kukusan.
7.Kukus 45 menit minimal, dengan api sedang, tampa dibuka sama sekali.
8.Setelah matang, keluarkan dari kukusan, biarkan hilang uap panasnya dinginkan.
9.Keluarkan kue dari loyang, hias sesuai selera.
Pasta Bolognese.
INGREDIENTS :
2(28-ounce) cans whole tomatoes with juice or crushed tomatoes.
3 tablespoos olive oil.
6 ounces pancetta or 6 slices bacon, finely chopped.
1/4 ground pork(not lean).
1/4 pound ground beef chuck(not lean).
1/4 pound ground veal.
1 small onion, finely (1 cup).
1 carrot, finely chopped( about 1 cup).
1 cup dry red wine.
1 cup heavy cream.
1 teaspoon kosher salt.
1 teaspoon freshly ground black pepper.
1 package small pasta such as orecchiette or rotini.( 16 ounce)
* Garnish ; Freshly grated Parmiagiano-Reggiano Cheese
Preparation :
* If using whole tomatoes, in blender or food processor puree tomatoes with juice.Set aside.
* In large, heavy pot over moderate heat, heat oil until hot but not smoking. Add pancetta and
saute until golden brown, 5 to6 minutes. Add beef, pork, and veal and saute, breaking up
meat with back of spoon, until browned, 7 to 8 minutes. Add onoin and carrot and saute until
vegetables are tender, 5 to 6 minutes.
* Stir in red wine and simmer, scraping un browned bits stuck to bottom of pan,until liquid
is reduced by half, about 5 minutes. Stir in tomatoes, cream, salt and pepper. Reduce heat
to moderately low and simmer, uncovered, stirring occasionally, until sauce is thickened
and brick-red in color, approximately 30 minutes.
* In large pot of boiling salted water, cook pasta until almost tender. Drain well and toss with
sauce. Serve with grated cheese.
2(28-ounce) cans whole tomatoes with juice or crushed tomatoes.
3 tablespoos olive oil.
6 ounces pancetta or 6 slices bacon, finely chopped.
1/4 ground pork(not lean).
1/4 pound ground beef chuck(not lean).
1/4 pound ground veal.
1 small onion, finely (1 cup).
1 carrot, finely chopped( about 1 cup).
1 cup dry red wine.
1 cup heavy cream.
1 teaspoon kosher salt.
1 teaspoon freshly ground black pepper.
1 package small pasta such as orecchiette or rotini.( 16 ounce)
* Garnish ; Freshly grated Parmiagiano-Reggiano Cheese
Preparation :
* If using whole tomatoes, in blender or food processor puree tomatoes with juice.Set aside.
* In large, heavy pot over moderate heat, heat oil until hot but not smoking. Add pancetta and
saute until golden brown, 5 to6 minutes. Add beef, pork, and veal and saute, breaking up
meat with back of spoon, until browned, 7 to 8 minutes. Add onoin and carrot and saute until
vegetables are tender, 5 to 6 minutes.
* Stir in red wine and simmer, scraping un browned bits stuck to bottom of pan,until liquid
is reduced by half, about 5 minutes. Stir in tomatoes, cream, salt and pepper. Reduce heat
to moderately low and simmer, uncovered, stirring occasionally, until sauce is thickened
and brick-red in color, approximately 30 minutes.
* In large pot of boiling salted water, cook pasta until almost tender. Drain well and toss with
sauce. Serve with grated cheese.
The Best Meatloaf
Ingredients :
1 tablespoon butter.
1/4 cup minced onion.
2 cloves garlic, minced.
1 1/2 teaspoon salt.
1 1/2 teaspooon freshly ground black pepper.
2 pounds extra -lean ground beef.
3 slices bread, toasted and crumbled.
7 buttery round crackers, crushed
1 egg, lightly beaten.
3 1/2 tablespoons sour cream.
1 1/2 tablespoons Worcestershire sauce.
1(15 ounce) can tomato sauce, divided.
1/4 cup milk (optional).
3 tablespoons ketchup.
Directions :
1. Preheat oven to 350 degrees F ( 175 degrees C).
2. Melt the butter in a skillet over medium heat, cook the onion and garlic 5 minutes, until
onion is tender. Remove from heat, and season with salt and pepper.
3. In a large bowl, mix the oinio and garlic, beef, crumble bread, crushed cracker, egg,
sour cream, worcestershire sauce, and 1/2 can tomato sauce. Gradually stir in the milk
1 teaspoon at a time until mixture is moist, but not soggy. Transfer the mixture to a 5x9 inch
loaf pan.
4.Bake uncovered in the preheated oven 40 minutes.
Increase oven temperature to 400 degrees F (200 degrees C), and continue baking 15 minutes,
to an internal temperature of the 160 degrees F(70 degrees C).
5.In a small bowll, mix the remaining tomato sauce and ketchup. Pour over the top of the
meatloaf, and continue baking 10 minutes.
1 tablespoon butter.
1/4 cup minced onion.
2 cloves garlic, minced.
1 1/2 teaspoon salt.
1 1/2 teaspooon freshly ground black pepper.
2 pounds extra -lean ground beef.
3 slices bread, toasted and crumbled.
7 buttery round crackers, crushed
1 egg, lightly beaten.
3 1/2 tablespoons sour cream.
1 1/2 tablespoons Worcestershire sauce.
1(15 ounce) can tomato sauce, divided.
1/4 cup milk (optional).
3 tablespoons ketchup.
Directions :
1. Preheat oven to 350 degrees F ( 175 degrees C).
2. Melt the butter in a skillet over medium heat, cook the onion and garlic 5 minutes, until
onion is tender. Remove from heat, and season with salt and pepper.
3. In a large bowl, mix the oinio and garlic, beef, crumble bread, crushed cracker, egg,
sour cream, worcestershire sauce, and 1/2 can tomato sauce. Gradually stir in the milk
1 teaspoon at a time until mixture is moist, but not soggy. Transfer the mixture to a 5x9 inch
loaf pan.
4.Bake uncovered in the preheated oven 40 minutes.
Increase oven temperature to 400 degrees F (200 degrees C), and continue baking 15 minutes,
to an internal temperature of the 160 degrees F(70 degrees C).
5.In a small bowll, mix the remaining tomato sauce and ketchup. Pour over the top of the
meatloaf, and continue baking 10 minutes.
Best Ziti Ever.
Ingredients :
1(16 ounce) Package ziti pasta.
1 pound mild italian sausage, casings removed.
2(24 ounce) jars marinara sauce.
1 1/2 teaspoon dried basil, divided.
12 0unces riccotta cheese.
1 1/2 teaspoons italian seasoning, divided.
1 dash salt and pepper.
1 pound mozzarella cheese shredded.
Direction :
1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to
a boil. Add pasta and cook for 8 to 10 minutes or until al dente: drain.
2.Place sausage in a large, deep skillet . cook over medium high heat until evenly brown. Drain
crumble and set aside. In a large saucepan, heat marinara 1 teaspoon basil until bubbling.
In a medium bowl, mix together riccotta cheese, 1 teaspoon italian seasoning, salt and pepper.
3.Spread bottom of a 9x13 inch baking dish with sauce. Layer 1/2 of the ziti, 1/2 the sausage,
1/2 of the riccotta cheese, and 1/2 the mozzarella. Spoon half the sauce over the top. Repeat
layers. Sprinkle top with remaining 1/2 teaspoon basil and italian seasoning.
4. Bake in preheated oven for 40 to 45 minutes.
1(16 ounce) Package ziti pasta.
1 pound mild italian sausage, casings removed.
2(24 ounce) jars marinara sauce.
1 1/2 teaspoon dried basil, divided.
12 0unces riccotta cheese.
1 1/2 teaspoons italian seasoning, divided.
1 dash salt and pepper.
1 pound mozzarella cheese shredded.
Direction :
1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to
a boil. Add pasta and cook for 8 to 10 minutes or until al dente: drain.
2.Place sausage in a large, deep skillet . cook over medium high heat until evenly brown. Drain
crumble and set aside. In a large saucepan, heat marinara 1 teaspoon basil until bubbling.
In a medium bowl, mix together riccotta cheese, 1 teaspoon italian seasoning, salt and pepper.
3.Spread bottom of a 9x13 inch baking dish with sauce. Layer 1/2 of the ziti, 1/2 the sausage,
1/2 of the riccotta cheese, and 1/2 the mozzarella. Spoon half the sauce over the top. Repeat
layers. Sprinkle top with remaining 1/2 teaspoon basil and italian seasoning.
4. Bake in preheated oven for 40 to 45 minutes.
Lasagna in Jumbo shells.
INGREDIENTS :
1/2 pound Sweet Italian Sausage.
1/2 pound ground beef.
1 box jumbo pasta shell/manicotti.
16 ounces Ricotta Cheese.
1 Egg, beaten.
1/2 pound Mozzarella Cheese, shredded.
1/4 cup grated Parmesan Cheese.
1 tablespoon Parsley.
FOR SAUCE :
1(28 ounce) can Crushed Tomatoes.
1 (6 ounce) can Tomato Paste.
2 (6.5 ounce ) cans Tomato Sauce.
3 cloves Garlic, minced.
1/2 Onion, minced.
2 tablespoons sugar.
1/2 tablespoon Basil.
DIRECTIONS :
1. In a large pan brown the ground beef and sausage over medium high heat. Drain and remove
from heat.
2. In a second saucepan saute the garlic and onions in a litte olive oil. Add the rest of the
ingredients for sauce then bring to a boil, reduce to a simmer and continue cooking for
15 minutes. Remove from heat a let cool.
3. Meanwhile cook pasta shells according to box.
4. Preheat oven to 375 degrees F.
5. Mix Ricotta cheese, 2 cups mozzarella cheese, Parmesan Cheese, Parsley, the egg and pinch
of salt in large bowl. Mix in the cooled meat mixture then mix in 1 cup+ cups of the cooled
sauce.
6. Cover the bottom of two baking dishes with the remaining tomato sauce. Fill the pasta shell
with thw cheesy meat mixture and place in baking dishes. Sprinkle remaining mozzarella
evenly over top.
7.Bake for 30 minutes or until the cheese begins turn brown.
1/2 pound Sweet Italian Sausage.
1/2 pound ground beef.
1 box jumbo pasta shell/manicotti.
16 ounces Ricotta Cheese.
1 Egg, beaten.
1/2 pound Mozzarella Cheese, shredded.
1/4 cup grated Parmesan Cheese.
1 tablespoon Parsley.
FOR SAUCE :
1(28 ounce) can Crushed Tomatoes.
1 (6 ounce) can Tomato Paste.
2 (6.5 ounce ) cans Tomato Sauce.
3 cloves Garlic, minced.
1/2 Onion, minced.
2 tablespoons sugar.
1/2 tablespoon Basil.
DIRECTIONS :
1. In a large pan brown the ground beef and sausage over medium high heat. Drain and remove
from heat.
2. In a second saucepan saute the garlic and onions in a litte olive oil. Add the rest of the
ingredients for sauce then bring to a boil, reduce to a simmer and continue cooking for
15 minutes. Remove from heat a let cool.
3. Meanwhile cook pasta shells according to box.
4. Preheat oven to 375 degrees F.
5. Mix Ricotta cheese, 2 cups mozzarella cheese, Parmesan Cheese, Parsley, the egg and pinch
of salt in large bowl. Mix in the cooled meat mixture then mix in 1 cup+ cups of the cooled
sauce.
6. Cover the bottom of two baking dishes with the remaining tomato sauce. Fill the pasta shell
with thw cheesy meat mixture and place in baking dishes. Sprinkle remaining mozzarella
evenly over top.
7.Bake for 30 minutes or until the cheese begins turn brown.
Chicken Florentine Casserole
Ingredients :
4 Skinless, boneless chicken breast halves.
3 teaspoons minced garlic.
1/4 cup butter.
1 tablespoon lemon juice.
1(10.75 ounce) can codensed cream of mushroom soup.
1 tablespoom italian seasoning.
1/2 cup half-and-half.
1/2 cup grated Parmesan cheese.
2(13.5 ounce) cans spinach, drained.
4 ounces fresh mushrooms, sliced.
2 cup shredded mozzarella cheese.
2/3 cup bacon bits
Directions :
1. Preheat oven to 350 degrees F(175 degreesC).Place the chicken breast halves on baking
sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat,
and set aside.
2. Increase the oven temperature to 400 degrees F (200 degrees C).
3.Melt the butter in medium saucapen over medium heat. Stirring constantly, mix in the garlic
lemon juice, cream of mushroom soup, italian seasoning, half-and-half, and parmesan cheese.
4.Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the
mushrooms. Pour half the mixture from the saucepan over the mushrooms.Arrange chicken
breast in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and
top with mozzarella cheese.
5. Bake 20 to 25 minutes in the 400 degrees F(200 degrees C) oven, until bubbly and
lightly browned.
Easy Collard Greens.
Ingredients :
3 ounces smoked bacon, sliced into 1/2-inch pieces.
1 small yellow onion, chopped.
2 cloves garlic, minced.
3 ounces smoked ham, cut into 1/2 pieces.
2 cup chicken broth.
2 pounds collard greens, stems and thick center ribs removed, leaves coarsely chopped.
1/2 teaspoon coarse salt.
DIRECTION :
1. Cook bacon in a large pot set over medium-high heat. Once fat renders but before bacon becomes
crispy, add onions and cook, stirring occasionally, until translucent, about 3 meniutes.
Add garlic and ham to pot and continue cooking, 1 minute.
2. Add chicken broth to pot and bring to a boil, scraping brown bits from the bottom of the pot.
Add collard greens and salt to pot and cook uncovered, stirring occasionally, until
greens are tender and most of the liquid has evaporated from the pot, 25 - 30 minutes.
Recipe adapted from Martha Stewart.
3 ounces smoked bacon, sliced into 1/2-inch pieces.
1 small yellow onion, chopped.
2 cloves garlic, minced.
3 ounces smoked ham, cut into 1/2 pieces.
2 cup chicken broth.
2 pounds collard greens, stems and thick center ribs removed, leaves coarsely chopped.
1/2 teaspoon coarse salt.
DIRECTION :
1. Cook bacon in a large pot set over medium-high heat. Once fat renders but before bacon becomes
crispy, add onions and cook, stirring occasionally, until translucent, about 3 meniutes.
Add garlic and ham to pot and continue cooking, 1 minute.
2. Add chicken broth to pot and bring to a boil, scraping brown bits from the bottom of the pot.
Add collard greens and salt to pot and cook uncovered, stirring occasionally, until
greens are tender and most of the liquid has evaporated from the pot, 25 - 30 minutes.
Recipe adapted from Martha Stewart.
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