prep time; 2 hours
cook time: 90 minutes
servings: 4 - 6
roasted garlic ingredients:
3 - 4 head garlic - upper quarter removed
4 teaspoon olive oil
salt
pepper
parmesan pizza dough ingredients:
1 cup warm water
1 1/4-ounce envelope dry yeast
1 teaspoon honey
2 tablespoon olive oil
2 3-4 cups flour
1/2 cup finely grated parmesan
salt
cornmeal
pizza ingredients:
1 cup whole milk
2 tablespoon unsalted butter
2 tablespoon flour
1/4 teaspoon + a pinch of salt
1/4 teaspoon cayenne pepper
3 - 4 heads roasted garlic
2 - 3 tablespoons yellow cornmeal
1 parmesan pizza dough
8 ounces fresh mozzarella - sliced
4 ounces grated fontina
2 tablespoon chopped fresh basil leaves
2 tablespoons chopped fresh parsley leaves
roasted garlic steps:
1. preheat oven to 350 degrees. place garlic on a foil-lined baking sheet and rub 1 teaspoon of oil into the top of each head. sprinkle lightly with salt and pepper and place, out side down, on the baking sheet.
2. bake until the cloves are soft and golden, about 1 hour. remove from the oven and let sit until cool enough to handle. carefully remove each clove of garlic from the heat. squeeze each head of garlic to expel any cloves that you cannot remove individually. set aside.
parmesan pizza dough steps:
1. in a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. let sit until the mixture is foamy, about 5 minutes.
2. add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but sill slightly sticky. turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 - 5 minutes.
3. oil a large mixing bowl with remaining olive oil. place the dough in the bowl, turning to coat with the oil. cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.
4. punch dough down and turn out onto a lightly floured surface and roll into a 15-inch circle.
pizza steps:
1. gently heat milk in a small saucepan, just until barely simmering. remove and keep covered. in a separate saucepan, melt butter. when foam subsides, add flour and stir until smooth. cook for 1 - 2 minutes, stirring. do not allow flour to color. gradually add the warm milk, whisking to combine. add the salt and cayenne and increase the heat to medium. cook the mixture, whisking continuously, until the sauce comes to a boil and is thickened. remove from head.
2. add 10 of the roasted garlic cloves. pour the hot mixture into a blender, cover (make sure air can get in otherwise the heat will cause the mixture to explode out), and process until smooth. transfer to a small bowl and cool slightly.
3. place a pizza stone in the oven and preheat to 500 degrees. sprinkle 2 tablespoons of cornmeal on a baker's peel or baking sheet.
4. place the rolled out pizza dough circle on the prepared baker's peel. spread the cooled sauce over pizza dough, leaving a 3/4-inch border. place sliced mozzarella on top of the sauce. sprinkle the remaining roasted garlic cloves (whole) over the cheese and top with grated fontina. transfer to the pizza stone.
5. bake the pizza for 8 - 10 minutes or until the crust is golden and cheese is melted and bubbly and golden brown in spots. remove from the oven and sprinkle chopped herbs over the top.
- food network
Showing posts with label mozzarella cheese. Show all posts
Showing posts with label mozzarella cheese. Show all posts
7.18.2014
green lasagna with bolognese sauce and bechamel
prep time: tbd
cook time:
servings: 12
bolognese ingredients:
3 pounds ground beef
1 cup carrots - finely diced
1 cup onion - finely diced
1 cup white wine
1 quart 2% milk
1 quart beef stock
8 ounces tomato paste
salt
pepper
2 bay leaves
6 fresh sage leaves
bechamel ingredients:
2 ounces butter
1/4 cup flour
3 cups milk
1/8 teaspoon nutmeg
salt
pepper
pasta ingredients:
6 ounces kale leaves
1 pound pasta flour
4 eggs
1 tablespoon salt
1 tablespoon olive oil
1 cup fresh sage leaves
12 - 16 ounces finely grated parmigiano-reggiano cheese
1 pound mozzarella cheese - thinly sliced
2 cups fresh basil leaves
bolognese steps:
1. heat a large heave pot over high heat. when the pan is hot, add meat and cook, stirring to break up chunks, until any liquid has evaporate and the meat starts to fry in its own fat. use a sturdy spoon and scrape the bottom often, to prevent burning.
2. when meat is golden and crusty, 10 - 15 minutes, add carrots and onion. keep stirring and scraping over medium-high heat.
3. when vegetables have softened and meat is dark brown, reduce heat to low and pour in white wine. scrape all the drippings up from the bottom of the pot. add milk, stock, and tomato paste, bring to a simmer, and mix the sauce until smooth
4. reduce the hat to low and simmer for 1 hour. add salt and pepper to taste. add bay leaves and sage and cook until meat is very soft and sauce is thick, about 30 minutes more. set aside.
bechamel steps:
1. in a heavy saucepan, melt butter until bubbly. sprinkle flour on the butter an cook, stirring, until it smells buttery and turns golden.
2. whisking vigorously over medium heat, slowly pour in milk and whisk until mixture starts to thicken, about 2 minutes. add nutmeg and salt and pepper to taste. keep whisking and cooking for another 5 - 10 minutes. set aside.
pasta steps:
1. bring a large pot of salted water to a boil. drop in the kale and cook, stirring occasionally, until tender, 5 - 16 minutes, depending on the type, age and thickness of the kale. using a slotted spoon, lift out kale and rain well, reserving cooking water. in a food processor, puree kale, trickling in cooking water if needed to make a smooth puree. scrape puree into a strainer and let drain. transfer to a clean kitchen towel and squeeze dry. set aside.
2. in a mixer fitted with a dough hook, combine flour, eggs, salt and olive oil and mix just until a dough forms. immediately wrap in plastic wrap and refrigerate at least 1 hour.
3. unwrap the dough and place on a floured surface. cut the dough into about 16 pieces, sprinkle each with flour and lay out two large baking sheets lined with parchment paper and sprinkled with flour. using a pasta machine, roll out each piece of dough according to the manufacturer's instructions into sheets about 3 - 4 inches wide, until it is as thing as possible without bubbling or tearing. place finished sheets in a single layer on the prepared pans. keep covered with damp paper towels.
4. bring kale cooking water back to a boil. cook pasta one or two sheets at a time, just until it floats to the top of the pot. return to paper-lined pans to drain.
5. bring a small saucepan with about 2 inches of olive oil to a simmer and line a place with paper towels. working in 4 or 5 batches, add the sage leaves and fry just until crisp and golden, about 30 seconds. use a slotted spoon to transfer sage to paper towel-lined plate. sprinkle with salt.
6. heat oven to 325 degrees. butter a roasting pan, about 14 x 17 inches x 3 inches. there should be room to stack three or four layers of ingredients.
7. cover the bottom of the pan with sheets of pasta. over the pasta with a thin layer of meat sauce. snip off a corner or open a small-size tip of the bag with the bechamel and drizzle the sauce in an abstract pattern over the meat sauce. scatter a layer of both cheese on top. scatter basil leaves and fried sage leaves on top. repeat with remaining ingredients, ending with cheese and herbs on top.
8. cover tightly with plastic wrap, then with aluminum foil. bake until lasagna is piping hot inside and bubbling up, 20 - 40 minutes depending on starting temperature of ingredients.
9. remove plastic wrap and foil, raise temperature to 450 degrees and bake another few minutes, until top is golden brown, crusty with cheese and bubbling around the edges. remove from the oven and let cook at least 30 minutes on a rack before cutting and serving.
- new york times, july 2014
cook time:
servings: 12
bolognese ingredients:
3 pounds ground beef
1 cup carrots - finely diced
1 cup onion - finely diced
1 cup white wine
1 quart 2% milk
1 quart beef stock
8 ounces tomato paste
salt
pepper
2 bay leaves
6 fresh sage leaves
bechamel ingredients:
2 ounces butter
1/4 cup flour
3 cups milk
1/8 teaspoon nutmeg
salt
pepper
pasta ingredients:
6 ounces kale leaves
1 pound pasta flour
4 eggs
1 tablespoon salt
1 tablespoon olive oil
1 cup fresh sage leaves
12 - 16 ounces finely grated parmigiano-reggiano cheese
1 pound mozzarella cheese - thinly sliced
2 cups fresh basil leaves
bolognese steps:
1. heat a large heave pot over high heat. when the pan is hot, add meat and cook, stirring to break up chunks, until any liquid has evaporate and the meat starts to fry in its own fat. use a sturdy spoon and scrape the bottom often, to prevent burning.
2. when meat is golden and crusty, 10 - 15 minutes, add carrots and onion. keep stirring and scraping over medium-high heat.
3. when vegetables have softened and meat is dark brown, reduce heat to low and pour in white wine. scrape all the drippings up from the bottom of the pot. add milk, stock, and tomato paste, bring to a simmer, and mix the sauce until smooth
4. reduce the hat to low and simmer for 1 hour. add salt and pepper to taste. add bay leaves and sage and cook until meat is very soft and sauce is thick, about 30 minutes more. set aside.
bechamel steps:
1. in a heavy saucepan, melt butter until bubbly. sprinkle flour on the butter an cook, stirring, until it smells buttery and turns golden.
2. whisking vigorously over medium heat, slowly pour in milk and whisk until mixture starts to thicken, about 2 minutes. add nutmeg and salt and pepper to taste. keep whisking and cooking for another 5 - 10 minutes. set aside.
pasta steps:
1. bring a large pot of salted water to a boil. drop in the kale and cook, stirring occasionally, until tender, 5 - 16 minutes, depending on the type, age and thickness of the kale. using a slotted spoon, lift out kale and rain well, reserving cooking water. in a food processor, puree kale, trickling in cooking water if needed to make a smooth puree. scrape puree into a strainer and let drain. transfer to a clean kitchen towel and squeeze dry. set aside.
2. in a mixer fitted with a dough hook, combine flour, eggs, salt and olive oil and mix just until a dough forms. immediately wrap in plastic wrap and refrigerate at least 1 hour.
3. unwrap the dough and place on a floured surface. cut the dough into about 16 pieces, sprinkle each with flour and lay out two large baking sheets lined with parchment paper and sprinkled with flour. using a pasta machine, roll out each piece of dough according to the manufacturer's instructions into sheets about 3 - 4 inches wide, until it is as thing as possible without bubbling or tearing. place finished sheets in a single layer on the prepared pans. keep covered with damp paper towels.
4. bring kale cooking water back to a boil. cook pasta one or two sheets at a time, just until it floats to the top of the pot. return to paper-lined pans to drain.
5. bring a small saucepan with about 2 inches of olive oil to a simmer and line a place with paper towels. working in 4 or 5 batches, add the sage leaves and fry just until crisp and golden, about 30 seconds. use a slotted spoon to transfer sage to paper towel-lined plate. sprinkle with salt.
6. heat oven to 325 degrees. butter a roasting pan, about 14 x 17 inches x 3 inches. there should be room to stack three or four layers of ingredients.
7. cover the bottom of the pan with sheets of pasta. over the pasta with a thin layer of meat sauce. snip off a corner or open a small-size tip of the bag with the bechamel and drizzle the sauce in an abstract pattern over the meat sauce. scatter a layer of both cheese on top. scatter basil leaves and fried sage leaves on top. repeat with remaining ingredients, ending with cheese and herbs on top.
8. cover tightly with plastic wrap, then with aluminum foil. bake until lasagna is piping hot inside and bubbling up, 20 - 40 minutes depending on starting temperature of ingredients.
9. remove plastic wrap and foil, raise temperature to 450 degrees and bake another few minutes, until top is golden brown, crusty with cheese and bubbling around the edges. remove from the oven and let cook at least 30 minutes on a rack before cutting and serving.
- new york times, july 2014
2.28.2014
tomato soup with grilled cheese croutons
prep time: 5 minutes
cook time: 75 minutes
servings: tbd
ingredients:
8 - 12 tomatoes - chopped in quarters
2 cloves garlic - minced
2 teaspoon olive oil
2 tablespoon onion
1 teaspoon salt
pepper
1 tablespoon brown sugar
1 cup chicken broth
1 cup heavy cream
1 tablespoon chopped basil
baguette - sliced into crostinis
mozzarella cheese
butter
steps:
1. preheat oven to 435. drizzle olive oil over a baking sheet. place the tomatoes on the baking sheet and drizzle tomatoes with olive oil. sprinkle evenly with salt and pepper. roast for 20 - 40 minutes or until shriveled and soft.
2. remove from the oven and let cool. place the tomatoes, reserving the juices, into a blender and puree until you have about 3 cups.
3. drizzle about 2 teaspoons olive oil in a large sauce pot. heat over medium high heat until shimmering. add the garlic and onions, turn down to medium and stir frequently. allow to cook until fragrant, about 30 seconds. add the tomato puree, juice, chicken stock, brown sugar, salt and pepper. stir and allow to come to a oil. boil for 10 minutes and turn down to simmer. add the cream and simmer for 10 - 15 minutes.
4. place mozzarella between slices of the baguette, butter the outside and cook in a skillet over medium heat until the cheese is melted and the bread is golden. remove to a cutting board and chop into 1/2 - 1-inch squares.
5. to serve top with basil and mini grilled cheese croutons.
- oh, sweet basil
cook time: 75 minutes
servings: tbd
ingredients:
8 - 12 tomatoes - chopped in quarters
2 cloves garlic - minced
2 teaspoon olive oil
2 tablespoon onion
1 teaspoon salt
pepper
1 tablespoon brown sugar
1 cup chicken broth
1 cup heavy cream
1 tablespoon chopped basil
baguette - sliced into crostinis
mozzarella cheese
butter
steps:
1. preheat oven to 435. drizzle olive oil over a baking sheet. place the tomatoes on the baking sheet and drizzle tomatoes with olive oil. sprinkle evenly with salt and pepper. roast for 20 - 40 minutes or until shriveled and soft.
2. remove from the oven and let cool. place the tomatoes, reserving the juices, into a blender and puree until you have about 3 cups.
3. drizzle about 2 teaspoons olive oil in a large sauce pot. heat over medium high heat until shimmering. add the garlic and onions, turn down to medium and stir frequently. allow to cook until fragrant, about 30 seconds. add the tomato puree, juice, chicken stock, brown sugar, salt and pepper. stir and allow to come to a oil. boil for 10 minutes and turn down to simmer. add the cream and simmer for 10 - 15 minutes.
4. place mozzarella between slices of the baguette, butter the outside and cook in a skillet over medium heat until the cheese is melted and the bread is golden. remove to a cutting board and chop into 1/2 - 1-inch squares.
5. to serve top with basil and mini grilled cheese croutons.
- oh, sweet basil
9.04.2013
marinated zucchini and yellow squash salad
prep time: 15 minutes
servings: 4
ingredients:
1/2 cup cider vinegar
4 teaspoons sugar
1/2 teaspoon salt - divided
3 zucchini
2 yellow squash
1 garlic clove - peeled
1/2 cup packed fresh basil leaves
1 tablespoon lemon juice
1 tablespoon olive oil
3 ounce mozzarella cheese - cut into 1/4-inch cubes
steps:
1. combine vinegar, sugar and 1/4 teaspoon salt until sugar dissolves. trim ends of zucchini and squash, cut into ribbons with a peeler. add to vinegar mixture. cover and chill 2 hours.
2. bring a small pan of water to a boil, add garlic. remove with a slotted spoon after 1 minute. rinse under cold water, set aside.
3. add basil to boiling water, immediately remove and rinse under cold water. reserve 1 tablespoon of cooking liquid.
4. transfer garlic and basil to a food processor and add lemon juice, olive oil, reserved water and the remaining 1/4 teaspoon salt. process until smooth.
5. drain squash and divide among 4 plates. top with cubed mozzarella and drizzle with basil oil.
- health.com
servings: 4
ingredients:
1/2 cup cider vinegar
4 teaspoons sugar
1/2 teaspoon salt - divided
3 zucchini
2 yellow squash
1 garlic clove - peeled
1/2 cup packed fresh basil leaves
1 tablespoon lemon juice
1 tablespoon olive oil
3 ounce mozzarella cheese - cut into 1/4-inch cubes
steps:
1. combine vinegar, sugar and 1/4 teaspoon salt until sugar dissolves. trim ends of zucchini and squash, cut into ribbons with a peeler. add to vinegar mixture. cover and chill 2 hours.
2. bring a small pan of water to a boil, add garlic. remove with a slotted spoon after 1 minute. rinse under cold water, set aside.
3. add basil to boiling water, immediately remove and rinse under cold water. reserve 1 tablespoon of cooking liquid.
4. transfer garlic and basil to a food processor and add lemon juice, olive oil, reserved water and the remaining 1/4 teaspoon salt. process until smooth.
5. drain squash and divide among 4 plates. top with cubed mozzarella and drizzle with basil oil.
- health.com
1.04.2013
bite-size chicken caprese
prep time: tbd
cook time: tbd
servings: 4 - 6
ingredients:
2 boneless, skinless chicken breasts - sliced into small squares about 1-inch
dry italian bread crumbs
2 eggs
10 - 12 cherry tomatoes
2 large balls of fresh mozzarella
fresh basil
olive oil
salt
pepper
steps:
1. heat the oven to 375 degrees. arrange cherry tomatoes in a baking dish and drizzle with olive oil. season with salt and pepper and place in oven. keeping a close eye on them, cook for about 10 minutes until they've burst and browned a bit. be careful not to dry them out.
2. meanwhile, place eggs in a shallow bowl and whisk. line the bottom of another shallow bowl with breadcrumbs. place chicken in eggs, let the excess run off and dredge in the breadcrumbs.
3. coat the bottom of a large frying pan with olive oil, about 1/2 inch deep, over medium high heat. wen the oil is hot enough to sizzle, carefully place the chicken breasts in the oil. cook for about 1 - 2 minutes on each side, until lightly browned and crisp, making sure they're cooked all the way through. arrange on a serving platter.
4. tear mozzarella into pieces that fit on top of the chicken, and place them there. add a cherry tomato on top of the mozzarella and a fresh piece of basil on top.
- goop, october 2012
cook time: tbd
servings: 4 - 6
ingredients:
2 boneless, skinless chicken breasts - sliced into small squares about 1-inch
dry italian bread crumbs
2 eggs
10 - 12 cherry tomatoes
2 large balls of fresh mozzarella
fresh basil
olive oil
salt
pepper
steps:
1. heat the oven to 375 degrees. arrange cherry tomatoes in a baking dish and drizzle with olive oil. season with salt and pepper and place in oven. keeping a close eye on them, cook for about 10 minutes until they've burst and browned a bit. be careful not to dry them out.
2. meanwhile, place eggs in a shallow bowl and whisk. line the bottom of another shallow bowl with breadcrumbs. place chicken in eggs, let the excess run off and dredge in the breadcrumbs.
3. coat the bottom of a large frying pan with olive oil, about 1/2 inch deep, over medium high heat. wen the oil is hot enough to sizzle, carefully place the chicken breasts in the oil. cook for about 1 - 2 minutes on each side, until lightly browned and crisp, making sure they're cooked all the way through. arrange on a serving platter.
4. tear mozzarella into pieces that fit on top of the chicken, and place them there. add a cherry tomato on top of the mozzarella and a fresh piece of basil on top.
- goop, october 2012
11.12.2012
zucchini lasagna
prep time: tbd
cook time: 40 minutes
servings: 6 - 8
ingredients:
1 pound ground beef
1 clove garlic - minced
2 cups sliced mushrooms
1/4 cup chopped onion
1 15-ounce can tomato sauce
1/2 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon pepper
4 medium zucchini
1 cup cottage cheese
1 egg - beaten
3 tablespoons flour
1 cup shredded mozzarella cheese
steps:
1. in a large skillet saute onion, garlic and mushrooms in olive oil. add beef and cook over medium heat until cooked through; drain. add tomato sauce, salt, oregano, basil and pepper. bring to a boil and simmer, uncovered, for 5 minutes.
2. preheat oven to 375 degrees. cut zucchini into 1/4-inch slices the long way. in a small bowl, combine cottage cheese and egg. dust the tops of the zucchini slices with flour. in a greased 3-quart baking dish, place half of the zucchini. top with 1/2 cottage cheese mixture. top with 1/2 meat mixture. repeat each layer. top with mozzarella cheese.
3. bake for 40 minutes or until heated through. let stand for 15 minutes.
- spokane supper club blog
cook time: 40 minutes
servings: 6 - 8
ingredients:
1 pound ground beef
1 clove garlic - minced
2 cups sliced mushrooms
1/4 cup chopped onion
1 15-ounce can tomato sauce
1/2 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon pepper
4 medium zucchini
1 cup cottage cheese
1 egg - beaten
3 tablespoons flour
1 cup shredded mozzarella cheese
steps:
1. in a large skillet saute onion, garlic and mushrooms in olive oil. add beef and cook over medium heat until cooked through; drain. add tomato sauce, salt, oregano, basil and pepper. bring to a boil and simmer, uncovered, for 5 minutes.
2. preheat oven to 375 degrees. cut zucchini into 1/4-inch slices the long way. in a small bowl, combine cottage cheese and egg. dust the tops of the zucchini slices with flour. in a greased 3-quart baking dish, place half of the zucchini. top with 1/2 cottage cheese mixture. top with 1/2 meat mixture. repeat each layer. top with mozzarella cheese.
3. bake for 40 minutes or until heated through. let stand for 15 minutes.
- spokane supper club blog
8.22.2012
shirmp and cheese combo
prep time: tbd
cook time: tbd
servings: tbd
ingredients:
50 peeled shrimp (about 2 pounds)
4 tablespoons cheese spread
1 tablespoon brown sugar
1 tablespoon finely chopped onions
1 tablespoon finely chopped capsicum
1 tablespoon sliced boiled potato
1 tablespoon sliced boiled mushrooms
2 tablespoons boiled sweet corn
3 tablespoons cider vinegar
1 tablespoon worcestershire sauce
4 tablespoons mayonnaise
1 tablespoon butter
bar mozzarella cheese - grated
salt
pepper
bread rolls
steps:
1. clean shrimp thoroughly. boil them in water with a pinch of salt until cooked through. strain and place in a bowl.
2. add cheese spread, brown sugar and mix well. add onions, capsicum, potato, mushroom and corn and mix. add vinegar and worcestershire sauce and mix well. add salt and pepper to taste and mayonnaise.
3. add grated mozzarella cheese and microwave for 2 - 3 minutes. serve on bread rolls with butter.
- simple girl, simple pleasures blog
cook time: tbd
servings: tbd
ingredients:
50 peeled shrimp (about 2 pounds)
4 tablespoons cheese spread
1 tablespoon brown sugar
1 tablespoon finely chopped onions
1 tablespoon finely chopped capsicum
1 tablespoon sliced boiled potato
1 tablespoon sliced boiled mushrooms
2 tablespoons boiled sweet corn
3 tablespoons cider vinegar
1 tablespoon worcestershire sauce
4 tablespoons mayonnaise
1 tablespoon butter
bar mozzarella cheese - grated
salt
pepper
bread rolls
steps:
1. clean shrimp thoroughly. boil them in water with a pinch of salt until cooked through. strain and place in a bowl.
2. add cheese spread, brown sugar and mix well. add onions, capsicum, potato, mushroom and corn and mix. add vinegar and worcestershire sauce and mix well. add salt and pepper to taste and mayonnaise.
3. add grated mozzarella cheese and microwave for 2 - 3 minutes. serve on bread rolls with butter.
- simple girl, simple pleasures blog
5.23.2012
crab macaroni and cheese
prep time: tbd
cook time: 15 minutes
servings: 6
ingredients:
12 ounces macaroni
1 3/4 cups milk
2 cups heavy cream
2 teaspoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup grated fontina cheese
3/4 cup cheddar cheese
1/2 cup finely grated parmesan cheese
1/4 cup grated mozzarella cheese
3/4 cup ricottta cheese
10 ounces dungeness crab meat
4 tablespoons bread crumbs
2 tablespoons unsalted butter - cut into 8 pieces
steps:
1. preaheat the oven to 450 degrees. butter a 9 x 13 x 2-inch glass baking dish. cook the noodles in a large pot of boiling salted water until tender but still firm to the bite, stirring frequently, about 5 minutes. drain well.
2. whisk the milk, cream, flour, salt and pepper in a large bowl to blend. stir in the fontina , cheddar, parmesan, mozzarella, and ricotta cheeses. add the macaroni and toss to coat. fold in crab meat. transfer the macaroni mixture to the prepared baking dish. sprinkle breadcrumbs and place butter pieces on top of the breadcrumbs. bake until the sauce bubbles and the cheese melts and begins to brown on top, about 15 minutes. let stand for 10 minutes. serve.
- north west noshings
cook time: 15 minutes
servings: 6
ingredients:
12 ounces macaroni
1 3/4 cups milk
2 cups heavy cream
2 teaspoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup grated fontina cheese
3/4 cup cheddar cheese
1/2 cup finely grated parmesan cheese
1/4 cup grated mozzarella cheese
3/4 cup ricottta cheese
10 ounces dungeness crab meat
4 tablespoons bread crumbs
2 tablespoons unsalted butter - cut into 8 pieces
steps:
1. preaheat the oven to 450 degrees. butter a 9 x 13 x 2-inch glass baking dish. cook the noodles in a large pot of boiling salted water until tender but still firm to the bite, stirring frequently, about 5 minutes. drain well.
2. whisk the milk, cream, flour, salt and pepper in a large bowl to blend. stir in the fontina , cheddar, parmesan, mozzarella, and ricotta cheeses. add the macaroni and toss to coat. fold in crab meat. transfer the macaroni mixture to the prepared baking dish. sprinkle breadcrumbs and place butter pieces on top of the breadcrumbs. bake until the sauce bubbles and the cheese melts and begins to brown on top, about 15 minutes. let stand for 10 minutes. serve.
- north west noshings
4.20.2012
the italian grilled cheese
prep time: tbd
cook time: tbd
servings: 1
ingredients:
2 slices roasted garlic ciabatta
2 slices mozzarella
1 - 2 slices fresh tomato
1 leaf, thinly chopped, basil
salt
pepper
olive oil
steps:
1. preheat a saute pan on medium heat. pour the olive oil into the pan to create a thing coating.
2. lay the pieces of bread flat. on one slice layer the mozzarella. on the other lay down the tomato, then basil and sprinkle with salt and pepper to taste. sandwich the two halves together.
3. place the sandwich on the pan with the tomato side on the bottom. cook until crispy then flip the sandwich. crisp the other side of the sandwich until cheese is melted.
- hooplaha
cook time: tbd
servings: 1
ingredients:
2 slices roasted garlic ciabatta
2 slices mozzarella
1 - 2 slices fresh tomato
1 leaf, thinly chopped, basil
salt
pepper
olive oil
steps:
1. preheat a saute pan on medium heat. pour the olive oil into the pan to create a thing coating.
2. lay the pieces of bread flat. on one slice layer the mozzarella. on the other lay down the tomato, then basil and sprinkle with salt and pepper to taste. sandwich the two halves together.
3. place the sandwich on the pan with the tomato side on the bottom. cook until crispy then flip the sandwich. crisp the other side of the sandwich until cheese is melted.
- hooplaha
3.19.2012
beef and cheese manicotti
prep time: 15 minutes
cook time: 40 minutes
servings 6
ingredients:
4 teaspoons olive oil
1 medium onion - coarsley chopped
1 pound ground beef
salt
peppep
14 manicotti (8-ounce package)
1 15-ounce container ricotta
3 cups shredded mozzarella
q cup grated parmesan
2 tablespoons chopped fresh italian parsely leaves
2 garlic cloves - minced
3 cups marinara sauce
2 tablespoons butter - cut into pieces
steps:
1. heat a heavy medium skillet over medium heat. add 1 teaspoon of the olive oil, onion and ground beef. season with salt and pepper. saute until the meat browns and the onion is translucent, about 5 minutes. remove from the heat and cool.
2. brush 1 teaspoon of oil over a large baking sheet. cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the touch, about 4 - 6 minutes. using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.
3. meanwhile, combine the ricotta, 1 1/2 - 2 cups mozzarella cheese, 1/2 cup paremsan and parsley. add the garlic, salt and pepper to taste, and mix. stir the cooled meat mixture into the cheese mixture.
4. preheat the oven to 350 degrees. bruch the remaining 2 teasopon of oil over a 13 x 9 x 2-inch baking dish. spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. fill the manicotti with the cheese-meat mixture. arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.
5. sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup parmesan over the stuffed pasta. dot entire dish with butter pieces. bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 - 35 minutes. let the manicotti stand 5 minutes and serve.
- food network
cook time: 40 minutes
servings 6
ingredients:
4 teaspoons olive oil
1 medium onion - coarsley chopped
1 pound ground beef
salt
peppep
14 manicotti (8-ounce package)
1 15-ounce container ricotta
3 cups shredded mozzarella
q cup grated parmesan
2 tablespoons chopped fresh italian parsely leaves
2 garlic cloves - minced
3 cups marinara sauce
2 tablespoons butter - cut into pieces
steps:
1. heat a heavy medium skillet over medium heat. add 1 teaspoon of the olive oil, onion and ground beef. season with salt and pepper. saute until the meat browns and the onion is translucent, about 5 minutes. remove from the heat and cool.
2. brush 1 teaspoon of oil over a large baking sheet. cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the touch, about 4 - 6 minutes. using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.
3. meanwhile, combine the ricotta, 1 1/2 - 2 cups mozzarella cheese, 1/2 cup paremsan and parsley. add the garlic, salt and pepper to taste, and mix. stir the cooled meat mixture into the cheese mixture.
4. preheat the oven to 350 degrees. bruch the remaining 2 teasopon of oil over a 13 x 9 x 2-inch baking dish. spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. fill the manicotti with the cheese-meat mixture. arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.
5. sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup parmesan over the stuffed pasta. dot entire dish with butter pieces. bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 - 35 minutes. let the manicotti stand 5 minutes and serve.
- food network
3.02.2012
veggie pizza
prep time: tbd
cook time: 18 - 10 minutes
servings: tbd
ingredients:
1 ball pizza dough - toss according to directions
olive oil
garlic powder
salt
pepper
italian seasoning
2 handfuls spinach - washed and torn
1 large tomato - sliced
1 cup mushrooms - sliced
freshly grated parmesan
1/2 cup feta cheese - crumbled
freshly shredded mozzarella
corn meal
steps:
1. preheat oven to 350 degrees. sprinkle a baking stone generously with corn meal. toss dough and lay out over the stone.
2. coat dough with olive oil and sprinkle with seasonings and parmesan.
3. top with spinach, tomato and mushrooms. cover with generous does of parmesan, feta and mozzarella.
4. place in center rack of oven and cook for 18 - 20 minutes. when done, let sit on the counter for 5 minutes while the stone continues to warm the the juices settle.
- unknown
cook time: 18 - 10 minutes
servings: tbd
ingredients:
1 ball pizza dough - toss according to directions
olive oil
garlic powder
salt
pepper
italian seasoning
2 handfuls spinach - washed and torn
1 large tomato - sliced
1 cup mushrooms - sliced
freshly grated parmesan
1/2 cup feta cheese - crumbled
freshly shredded mozzarella
corn meal
steps:
1. preheat oven to 350 degrees. sprinkle a baking stone generously with corn meal. toss dough and lay out over the stone.
2. coat dough with olive oil and sprinkle with seasonings and parmesan.
3. top with spinach, tomato and mushrooms. cover with generous does of parmesan, feta and mozzarella.
4. place in center rack of oven and cook for 18 - 20 minutes. when done, let sit on the counter for 5 minutes while the stone continues to warm the the juices settle.
- unknown
1.25.2012
mushroom lasagna
prep time: tbd
cook time: 45 minutes
servings: 6 - 8
ingredients:
1/2 cup olive oil or herb oil
6 large shallots - peeled and minced
1 1/2 pounds mushrooms (oyster, shiitake, cremini) - trimmed and sliced
1 cup dry white wine
1 softball-size head of radicchio - halved, cored & cut into 1/2-inch slices
salt
pepper
4 tablespoons unsalted butter
3 large cloves garlic - peeled and minced
4 tablespoons flour
3 cups milk
1/2 teaspoon grated nutmeg
1 cup gruyere cheese - grated
1 cup fontina cheese - grated
2 tablespoons truffle oil (optional)
2 9-ounce boxes of no-boil lasagna sheets
1 baseball-size ball of smoked mozzarella - sliced
1 cup parmesan - grated
steps:
1. preheat oven to 350 degrees. place a large saute pan over medium-high heat and add 1/4 cup of the olive oil. when it begins to shimmer, add half of the shallots and cook, stirring occasionally, utnil translucent. add mushrooms and toss to coat, then cook until they begin to color but are still plump, approximately 12 - 15 minutes. add white wine to deglaze pan and allow to cook down into a syrup, approximately 5 - 7 minutes. put the mushrooms into a large bowl and reserve.
2. meanwhile, in another bowl, toss the radicchio with 1/4 cup olive oil and season with salt and pepper. spread the strips out onto a baking pan and place in the oven until the strips are lightly browned around the edges, approximately 15 minutes. combine with mushrooms and reserve.
3. make the bechamel. place a saucepan over medium heat and melt the butter. when it foams, add the rest of the shallots and cook until they begin to turn translucent. add the garlic and stir to combine, then cook until the garlic has started to soften. sprinkle flour over the top and stir to combine, then cook gently until the mixture has turned light brown and gives off a nutty scent, approximately 10 minutes. add milk to the mixture, whisking all the while, until the sauce is thick and creamy. add the nutmeg and 1/4 cup gruyere and 1/4 cup of fontina then stir to combine. season to taste with salt and pepper.
4. reserve a cup of bechamel. pour the rest over the mixture of mushrooms and radicchio, and stir to combine. add truffle oil if using.
5. assemble lasagna. spread plain bechamel across the bottom of a 9 x 13-inch baking pan. place a layer of lasagna sheets across the sauce, being careful not to overlap. spread a generous layer of mushroom mixture on top of the pasta, and follow with some grated fontina and gruyere. put another layer of pasta above the cheese and top with smoked mozzarella. repeat until the pasta is gone and the pan is full. top with remaining cheeses and a generous amount of parmesan. cover with a buttered sheet of aluminum foil and place in the oven for 45 minutes. remove foil and cool until top is golden and bubbling.
- new york times, november 2011
cook time: 45 minutes
servings: 6 - 8
ingredients:
1/2 cup olive oil or herb oil
6 large shallots - peeled and minced
1 1/2 pounds mushrooms (oyster, shiitake, cremini) - trimmed and sliced
1 cup dry white wine
1 softball-size head of radicchio - halved, cored & cut into 1/2-inch slices
salt
pepper
4 tablespoons unsalted butter
3 large cloves garlic - peeled and minced
4 tablespoons flour
3 cups milk
1/2 teaspoon grated nutmeg
1 cup gruyere cheese - grated
1 cup fontina cheese - grated
2 tablespoons truffle oil (optional)
2 9-ounce boxes of no-boil lasagna sheets
1 baseball-size ball of smoked mozzarella - sliced
1 cup parmesan - grated
steps:
1. preheat oven to 350 degrees. place a large saute pan over medium-high heat and add 1/4 cup of the olive oil. when it begins to shimmer, add half of the shallots and cook, stirring occasionally, utnil translucent. add mushrooms and toss to coat, then cook until they begin to color but are still plump, approximately 12 - 15 minutes. add white wine to deglaze pan and allow to cook down into a syrup, approximately 5 - 7 minutes. put the mushrooms into a large bowl and reserve.
2. meanwhile, in another bowl, toss the radicchio with 1/4 cup olive oil and season with salt and pepper. spread the strips out onto a baking pan and place in the oven until the strips are lightly browned around the edges, approximately 15 minutes. combine with mushrooms and reserve.
3. make the bechamel. place a saucepan over medium heat and melt the butter. when it foams, add the rest of the shallots and cook until they begin to turn translucent. add the garlic and stir to combine, then cook until the garlic has started to soften. sprinkle flour over the top and stir to combine, then cook gently until the mixture has turned light brown and gives off a nutty scent, approximately 10 minutes. add milk to the mixture, whisking all the while, until the sauce is thick and creamy. add the nutmeg and 1/4 cup gruyere and 1/4 cup of fontina then stir to combine. season to taste with salt and pepper.
4. reserve a cup of bechamel. pour the rest over the mixture of mushrooms and radicchio, and stir to combine. add truffle oil if using.
5. assemble lasagna. spread plain bechamel across the bottom of a 9 x 13-inch baking pan. place a layer of lasagna sheets across the sauce, being careful not to overlap. spread a generous layer of mushroom mixture on top of the pasta, and follow with some grated fontina and gruyere. put another layer of pasta above the cheese and top with smoked mozzarella. repeat until the pasta is gone and the pan is full. top with remaining cheeses and a generous amount of parmesan. cover with a buttered sheet of aluminum foil and place in the oven for 45 minutes. remove foil and cool until top is golden and bubbling.
- new york times, november 2011
12.28.2011
four-cheese scalloped potatoes
prep time: tbd
cook time: tbd
servings: 6 - 8
ingredients:
1 1/2 tablespoon unsalted butter - cut into pieces + more for brushing
1/2 clove garlic
1/3 cup shredded mozzarella cheese
1/3 cup shredded asiago cheese
1/3 cup shredded raclette or comte cheese
2 pounds russet potatoes - peeled and sliced 1/8 inch thick
salt
pepper
2 cups heavy cream
1/4 teaspoon nutmeg
4 fresh bay leaves
1/4 cup grated parmesan cheese
steps:
1. position a rack in the upper third of the oven and preheat to 425 degrees. generously brush a large skillet with butter, then rub with the garlic. combine the mozzarella, asiago and raclette in a bowl.
2. heat the skillet over medium-high heat. add half the potatoes, spreading them out. sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the shredded cheese blend, and pepper to taste. arrange the rest of the potatoes on top and repeat omitting the cheese. pour the cream over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes. dot the potatoes with the remaining cut-up butter.
3. generously brush a shallow baking dish with butter, slide the potatoes into the dish. sprinkle the potatoes with the parmesan and remaining shredded cheese blend. bake until golden, about 25 minutes. let rest 5 minutes before serving. discard the bay leaves.
- food network magazine, april 2011
cook time: tbd
servings: 6 - 8
ingredients:
1 1/2 tablespoon unsalted butter - cut into pieces + more for brushing
1/2 clove garlic
1/3 cup shredded mozzarella cheese
1/3 cup shredded asiago cheese
1/3 cup shredded raclette or comte cheese
2 pounds russet potatoes - peeled and sliced 1/8 inch thick
salt
pepper
2 cups heavy cream
1/4 teaspoon nutmeg
4 fresh bay leaves
1/4 cup grated parmesan cheese
steps:
1. position a rack in the upper third of the oven and preheat to 425 degrees. generously brush a large skillet with butter, then rub with the garlic. combine the mozzarella, asiago and raclette in a bowl.
2. heat the skillet over medium-high heat. add half the potatoes, spreading them out. sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the shredded cheese blend, and pepper to taste. arrange the rest of the potatoes on top and repeat omitting the cheese. pour the cream over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes. dot the potatoes with the remaining cut-up butter.
3. generously brush a shallow baking dish with butter, slide the potatoes into the dish. sprinkle the potatoes with the parmesan and remaining shredded cheese blend. bake until golden, about 25 minutes. let rest 5 minutes before serving. discard the bay leaves.
- food network magazine, april 2011
11.23.2011
pretzel-crusted fried cheese
prep time: tbd
cook time: 7 minutes
servings: 12 pieces
ingredients:
8-ounces provolone or mozzarella cheese - cubed
2 tablespoons grated parmesan cheese
4-ounces yellow cheddar cheese - cubed
1 1/2 cups +2 teaspoons flour
1 8-ounce bag thin pretzel sticks
pepper
4 large eggs
5 tablespoons spicy mustard
oil for frying
sauce ingredients:
2 tablespoons horseradish - drained
1 tablespoon spicy mustard
1/4 cup sour cream
fried cheese steps:
1. pulse the provolone and parmesan in a food processor until the cheese gathers into a ball; transfer to a bowl.
2. pulse the yellow cheddar and 2 teaspoons flour in the food processor until smooth. form teaspoonfuls of the yellow cheddar mixture into 12 small balls; roll between your hands until smooth. transfer to a place and freeze until firm, about 15 minutes.
3. clean the food processor. add the pretzels and pulse until finely ground with a few chunks, transfer to a shallow dish. mix the remaining flour and 1/2 teaspoon pepper in another shallow dish. whisk the eggs and mustard in a third dish.
4. roll tablespoonfuls of the provolone mixture into 12 balls, then flatten into disks. put 1 yellow cheddar ball on each disk, then shape the provolone around it, enclosing the cheddar. roll into an egg shape.
5. dip the cheese balls in the egg mixture, then dredge in the flour, return to the egg mixture, then roll in the pretzel crumbs, turning to coat. refrigerate at least 20 minutes and up to 3 hours to set the coating.
6. preheat the oven to 350 degrees. heat 1/2-inch oil in a saucepan until a deep-fry thermometer registers 360 degrees. fry the cheese balls in batches turning until golden, 30 seconds to 1 minute. remove with a slotted spoon and transfer to a rack set in a baking dish. bake until heated through 5-7 minutes.
sauce steps:
1. whisk the horseradish, mustard and sour cream in a bowl.
- food network magazine, april 2011
cook time: 7 minutes
servings: 12 pieces
ingredients:
8-ounces provolone or mozzarella cheese - cubed
2 tablespoons grated parmesan cheese
4-ounces yellow cheddar cheese - cubed
1 1/2 cups +2 teaspoons flour
1 8-ounce bag thin pretzel sticks
pepper
4 large eggs
5 tablespoons spicy mustard
oil for frying
sauce ingredients:
2 tablespoons horseradish - drained
1 tablespoon spicy mustard
1/4 cup sour cream
fried cheese steps:
1. pulse the provolone and parmesan in a food processor until the cheese gathers into a ball; transfer to a bowl.
2. pulse the yellow cheddar and 2 teaspoons flour in the food processor until smooth. form teaspoonfuls of the yellow cheddar mixture into 12 small balls; roll between your hands until smooth. transfer to a place and freeze until firm, about 15 minutes.
3. clean the food processor. add the pretzels and pulse until finely ground with a few chunks, transfer to a shallow dish. mix the remaining flour and 1/2 teaspoon pepper in another shallow dish. whisk the eggs and mustard in a third dish.
4. roll tablespoonfuls of the provolone mixture into 12 balls, then flatten into disks. put 1 yellow cheddar ball on each disk, then shape the provolone around it, enclosing the cheddar. roll into an egg shape.
5. dip the cheese balls in the egg mixture, then dredge in the flour, return to the egg mixture, then roll in the pretzel crumbs, turning to coat. refrigerate at least 20 minutes and up to 3 hours to set the coating.
6. preheat the oven to 350 degrees. heat 1/2-inch oil in a saucepan until a deep-fry thermometer registers 360 degrees. fry the cheese balls in batches turning until golden, 30 seconds to 1 minute. remove with a slotted spoon and transfer to a rack set in a baking dish. bake until heated through 5-7 minutes.
sauce steps:
1. whisk the horseradish, mustard and sour cream in a bowl.
- food network magazine, april 2011
11.09.2011
cauliflower pizza crust
prep time: tbd
cook time: 30 minutes
servings: tbd
ingredients:
1 head cauliflower
1 1/2 - 2 cups shredded mozzarella
2 eggs - beaten
1 teaspoon crushed garlic
1/2 teaspoon italian herbs
steps:
1. "rice" the cauliflower by taking a fresh head, chop into small chunks and pulse through a food processor until it looks like grain. do not over-do it or it will puree. or grate the whole head with a cheese grater if a food processor is not available.
2. place "rice" in a microwavable bowl and microwave for 8 minutes (no water is added).
3. preheat oven to 400 degrees. mix all remaining ingredients together. cover a cook sheet with tin foil (to ensure it doesn't stick the tin foil may need to be sprayed with cooking oil) and spread the cauliflower mixture over it based on your thickness preference.
4. bake for 10 minutes at 400 degrees. lower to 350 degrees and bake for another 20 minutes.
- diary of a modern matriarch blog
cook time: 30 minutes
servings: tbd
ingredients:
1 head cauliflower
1 1/2 - 2 cups shredded mozzarella
2 eggs - beaten
1 teaspoon crushed garlic
1/2 teaspoon italian herbs
steps:
1. "rice" the cauliflower by taking a fresh head, chop into small chunks and pulse through a food processor until it looks like grain. do not over-do it or it will puree. or grate the whole head with a cheese grater if a food processor is not available.
2. place "rice" in a microwavable bowl and microwave for 8 minutes (no water is added).
3. preheat oven to 400 degrees. mix all remaining ingredients together. cover a cook sheet with tin foil (to ensure it doesn't stick the tin foil may need to be sprayed with cooking oil) and spread the cauliflower mixture over it based on your thickness preference.
4. bake for 10 minutes at 400 degrees. lower to 350 degrees and bake for another 20 minutes.
- diary of a modern matriarch blog
5.04.2011
all-american burger with red pepper relish
prep time: tbd
cook time: 20 minutes
servings: 4
relish ingredients:
1/2 cup roasted red pepper - cut into strips
2 teaspoons olive oil
2 teaspoon snipped fresh thyme or 1/2 teaspoon dried thyme - crushed
1/4 teaspoon pepper
hamburger ingredients
1/4 cup finely chopped onion
2 tablespoon fine dry bread crumbs
2 tablespoon catsup
1 tablespoon prepared horseradish
1 tablespoon prepared mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound extra-lean ground beef
4 slices smoked or regular mozzarella cheese
4 whole wheat hamburger buns - split and toasted
1/2 cup fresh basil leaves
relish steps:
1. combine all ingredients in a food processor bowl. cover and process with several on-off turns until coarsely chopped. cover and shill until ready to serve.
hamburger steps:
1. combine onion, bread crumbs, catsup, horseradish, mustard, salt and pepper in a medium mixing bowl. add ground beef, mix well. shape the meat into 4 3/4-inch thick patties.
2. grill patties on the rack of an uncovered grill directly over medium coals for 14 - 18 minutes or until internal temperature o burgers reaches at least 160 degrees with an instant-read thermometer, turning half way through cooking. top each patty with cheese slice the last 2 minutes of grilling.
3. serve burgers on toasted buns with fresh basil leaves and 1 tablespoon relish.
- unknown
cook time: 20 minutes
servings: 4
relish ingredients:
1/2 cup roasted red pepper - cut into strips
2 teaspoons olive oil
2 teaspoon snipped fresh thyme or 1/2 teaspoon dried thyme - crushed
1/4 teaspoon pepper
hamburger ingredients
1/4 cup finely chopped onion
2 tablespoon fine dry bread crumbs
2 tablespoon catsup
1 tablespoon prepared horseradish
1 tablespoon prepared mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound extra-lean ground beef
4 slices smoked or regular mozzarella cheese
4 whole wheat hamburger buns - split and toasted
1/2 cup fresh basil leaves
relish steps:
1. combine all ingredients in a food processor bowl. cover and process with several on-off turns until coarsely chopped. cover and shill until ready to serve.
hamburger steps:
1. combine onion, bread crumbs, catsup, horseradish, mustard, salt and pepper in a medium mixing bowl. add ground beef, mix well. shape the meat into 4 3/4-inch thick patties.
2. grill patties on the rack of an uncovered grill directly over medium coals for 14 - 18 minutes or until internal temperature o burgers reaches at least 160 degrees with an instant-read thermometer, turning half way through cooking. top each patty with cheese slice the last 2 minutes of grilling.
3. serve burgers on toasted buns with fresh basil leaves and 1 tablespoon relish.
- unknown
4.04.2011
stuffed peppers
prep time: tbd
cook time:
servings: 4 - 6
ingredients:
1 tablespoon + 2 tablespoons olive oil
1 medium onion - chopped fine
8-ounces ground beef
4-ounces hot or sweet italian sausage - casings removed
salt
pepper
4 garlic cloves - minced
2 cups rice
1 can diced tomatoes - drained
1 cup + 1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
3 tablespoons chopped fresh parsley
4 medium red bell peppers - cut in half through stem end, cored and seeded (leave stem intact)
steps:
1. heat 1 tablespoon olive oil in large skillet over medium heat until shimmering. cook onion until softened and beginning to brown, about 5 minutes.
2. increase heat to medium-high and add beef, sausage, 1/2 teaspoon salt, and 1/4 teaspoon pepper, cook, breaking meat into small pieces with wooden spoon, until mean begins to brown, 6 - 8 minutes. add garlic and cook until fragrant, about 30 seconds. drain mixture in colander for 1 minutes.
3. transfer meat mixture to large bowl and mix with rice, tomatoes, 1 cup mozzarella, parmesan, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. refrigerate until well chilled, at least 20 minutes. spoon filling evenly into bell peppers.
4. adjust oven rack to middle position and heat oven to 450 degrees. cut 8 pieces of foil large enough to cover stuffing in peppers and spray with cooking spray. cover filling side with foil. using a skewer, poke several holes through foil. place peppers, foil side down, over vents of slotted broiler pan top set over broiler-pan bottom. brush peppers with oil and season with salt and pepper to taste.
5. bake until peppers are spotty brown, 30 - 35 minutes. flip peppers filling side up, remove foil, and sprinkle with remaining mozzarella. bake until cheese is melted, about 5 minutes. let rest 5 minutes before serving.
- cook's country, august/september 2006
cook time:
servings: 4 - 6
ingredients:
1 tablespoon + 2 tablespoons olive oil
1 medium onion - chopped fine
8-ounces ground beef
4-ounces hot or sweet italian sausage - casings removed
salt
pepper
4 garlic cloves - minced
2 cups rice
1 can diced tomatoes - drained
1 cup + 1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
3 tablespoons chopped fresh parsley
4 medium red bell peppers - cut in half through stem end, cored and seeded (leave stem intact)
steps:
1. heat 1 tablespoon olive oil in large skillet over medium heat until shimmering. cook onion until softened and beginning to brown, about 5 minutes.
2. increase heat to medium-high and add beef, sausage, 1/2 teaspoon salt, and 1/4 teaspoon pepper, cook, breaking meat into small pieces with wooden spoon, until mean begins to brown, 6 - 8 minutes. add garlic and cook until fragrant, about 30 seconds. drain mixture in colander for 1 minutes.
3. transfer meat mixture to large bowl and mix with rice, tomatoes, 1 cup mozzarella, parmesan, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. refrigerate until well chilled, at least 20 minutes. spoon filling evenly into bell peppers.
4. adjust oven rack to middle position and heat oven to 450 degrees. cut 8 pieces of foil large enough to cover stuffing in peppers and spray with cooking spray. cover filling side with foil. using a skewer, poke several holes through foil. place peppers, foil side down, over vents of slotted broiler pan top set over broiler-pan bottom. brush peppers with oil and season with salt and pepper to taste.
5. bake until peppers are spotty brown, 30 - 35 minutes. flip peppers filling side up, remove foil, and sprinkle with remaining mozzarella. bake until cheese is melted, about 5 minutes. let rest 5 minutes before serving.
- cook's country, august/september 2006
3.04.2011
heidi's white pizza mushrooms
prep time: tbd
cook time: 20 - 30 minutes
servings: 4 - 6
ingredients:
1 pound fresh mushrooms - cleaned and stemmed
2 tablespoons garlic garlic
1 teaspoon italian garlic bread seasoning
1 cup ricotta cheese
1 cup sour cream
1/2 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
steps:
1. place mushrooms in a greased back dish. combine garlic power, italian seasoning ricotta cheese, sour cream mozzarella cheese and most of the parmesan cheese in a bowl; stir to blend.
2. fill each mushroom cap with cheese mixture; sprinkle with remaining parmesan cheese.
3. bake at 350 degrees for 20 - 30 minutes or until heated through and mushrooms are tender.
- tastefully simple
cook time: 20 - 30 minutes
servings: 4 - 6
ingredients:
1 pound fresh mushrooms - cleaned and stemmed
2 tablespoons garlic garlic
1 teaspoon italian garlic bread seasoning
1 cup ricotta cheese
1 cup sour cream
1/2 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
steps:
1. place mushrooms in a greased back dish. combine garlic power, italian seasoning ricotta cheese, sour cream mozzarella cheese and most of the parmesan cheese in a bowl; stir to blend.
2. fill each mushroom cap with cheese mixture; sprinkle with remaining parmesan cheese.
3. bake at 350 degrees for 20 - 30 minutes or until heated through and mushrooms are tender.
- tastefully simple
12.18.2010
mozzarella in carrozza
prep time: tbd
cook time: tbd
servings: 16
ingredients:
8 thin slices white bread
8 slices mozzarella cheese
1/2 cup milk
1/2 cup fine bread crumbs
2 eggs 1/2 teaspoon salt
1 cup olive oil
steps:
1. cut the crusts off the bread and cute the slices in halves, making 16 pieces. place the cheese between the slices of bread making a sandwich. dip the edges of the sandwich in milk, and then bread crumbs.
2. beat eggs slightly with the salt. dip entire sandwich into beaten eggs.
3. heat olive oil or butter in a 5-inch frying pan to about 350 degrees. olive oil should be enough to cover the sandwich completely so add more if necessary. fry not more than 2 or 3 pieces at a time until pale gold. if necessary, turn the sandwich prior to removing from pan.
- from the worst italian cooking class ever (but the recipes are good)
cook time: tbd
servings: 16
ingredients:
8 thin slices white bread
8 slices mozzarella cheese
1/2 cup milk
1/2 cup fine bread crumbs
2 eggs 1/2 teaspoon salt
1 cup olive oil
steps:
1. cut the crusts off the bread and cute the slices in halves, making 16 pieces. place the cheese between the slices of bread making a sandwich. dip the edges of the sandwich in milk, and then bread crumbs.
2. beat eggs slightly with the salt. dip entire sandwich into beaten eggs.
3. heat olive oil or butter in a 5-inch frying pan to about 350 degrees. olive oil should be enough to cover the sandwich completely so add more if necessary. fry not more than 2 or 3 pieces at a time until pale gold. if necessary, turn the sandwich prior to removing from pan.
- from the worst italian cooking class ever (but the recipes are good)
12.10.2010
orange roughy italiano
prep time/cook time: 30 minutes
servings: 4
ingredients:
2 cups sliced zucchini
1/2 cup thinly sliced onion
1 teaspoon dried oregano
1 tablespoon olive oil
4 orange roughy fillets (4-ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
1 medium tomato - chopped
1/2 cup shredded mozzarella cheese
steps:
1. in a large nonstick skillet coated with nonstick cooking spray, saute the zucchini, onion and oregano in oil for 5 minutes or until onion is tender.
2. sprinkle the fillets with salt and pepper. place over zucchini mixture. sprinkle with tomato. reduce heat, cover and simmer for 10 minutes or until fish flakes easily with fork.
3. sprinkle with cheese, cover and let stand for 2 minutes or until cheese is melted.
- light & tasty, june/july 2006
servings: 4
ingredients:
2 cups sliced zucchini
1/2 cup thinly sliced onion
1 teaspoon dried oregano
1 tablespoon olive oil
4 orange roughy fillets (4-ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
1 medium tomato - chopped
1/2 cup shredded mozzarella cheese
steps:
1. in a large nonstick skillet coated with nonstick cooking spray, saute the zucchini, onion and oregano in oil for 5 minutes or until onion is tender.
2. sprinkle the fillets with salt and pepper. place over zucchini mixture. sprinkle with tomato. reduce heat, cover and simmer for 10 minutes or until fish flakes easily with fork.
3. sprinkle with cheese, cover and let stand for 2 minutes or until cheese is melted.
- light & tasty, june/july 2006
Subscribe to:
Posts (Atom)
