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Post by Arrianna on Dec 5, 2006 18:54:45 GMT -5
allezcuisine Jun 20, 2006, 9:59am » Vegetable Lasagna
* 8-ounce box oven-ready lasagna pasta
Filling:
* 1 to 2 tablespoons olive oil * 2 10-ounce packages frozen spinach, thawed and drained * 1 cup shredded carrots (about 2 carrots) * 1/2 cup minced onion * 1 clove garlic minced * Salt and pepper to taste * 2 teaspoons marjoram * 3 cups ricotta cheese
Heat the olive oil in a large saute pan. Add the spinach, carrots, onion, garlic, salt and pepper and marjoram and cook until carrots are almost tender about 5 minutes.
Remove from heat. Mix the vegetables with the ricotta cheese. Set aside.
Sauce:
* 1/2 cup butter (1 stick) * 1/2 cup flour minus 1 tablespoon * 5 cups milk * 3/4 cup parmesan cheese, grated * Salt to taste * 8-ounce package grated mozzarella cheese
Topping:
* 1/2 cup bread crumbs * 2 tablespoons melted butter
In a medium-size pot melt the butter. Add flour and whisk until butter and flour are combined and mixture is smooth. Slowly add the milk. Stir or whisk until thickened. Add parmesan and salt. Stir. Remove from heat.
Spoon about 1/2 to 3/4 cup (or enough to cover the bottom) of the sauce into a 9- by 13-inch baking dish. Place three lasagna noodles crosswise over sauce. Spread about 2/3 cup of the spinach filling over pasta. Sprinkle with mozzarella cheese. Add another layer of noodles. Spoon about 3/4 cup of sauce over noodles. Add the spinach filling and the grated mozzarella. Repeat until all the filling, noodles and sauce is used.
Top with bread crumbs mixed with melted butter.
Cover with foil and bake in a preheated 375-degree oven for about 25 to 30 minutes. Remove foil and bake another five to 10 minutes longer or until hot and bubbly. Allow to stand about 5 minutes before cutting.
Yum...
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Post by Arrianna on Dec 5, 2006 19:02:10 GMT -5
missteetheironchef Jul 3, 2006, 10:38am » Lobster Lasagna
Source: Better Homes and Gardens
Makes 12 servings Prep: 45 minutes Bake: 25 minutes
Ingredients 2 pounds fresh asparagus spears, cut into 2-inch pieces 2 tablespoons olive oil 1 9-ounce package no-boil lasagna noodles 1/4 cup butter or margarine 1/4 cup all-purpose flour 1-1/2 cups chicken broth 1/4 teaspoon white pepper 2 4-1/2-ounce rounds Brie cheese, peeled and cubed 1/4 cup dry sherry (optional) 2-1/2 cups chopped cooked lobster meat* or 2 6- or 8-ounce packages flake-style imitation lobster 2/3 cup finely shredded Parmesan cheese 1 cup chopped tomato Directions Grease a 3-quart rectangular baking dish; set dish aside. Place asparagus pieces in a 13x9x2-inch baking pan; toss with oil. Bake, uncovered, in a 475 degree F oven for 5 to 8 minutes or until crisp-tender; cool. Meanwhile, separate lasagna noodles and soak in water for 15 minutes; drain. Reduce oven temperature to 400 degree F. For sauce, in a small saucepan melt butter over medium heat; stir in flour. Cook and stir about 5 minutes or until flour mixture is lightly browned. Stir in broth and white pepper. Cook and stir until thickened and bubbly. Reduce heat to low. Stir in Brie until almost melted. If desired, stir in sherry. Place one-third of the lasagna noodles in the bottom of the prepared baking dish, overlapping or trimming as necessary to fit. Top with 1/3 cup of the sauce, half of the asparagus, and half of the lobster. Sprinkle with a little of the Parmesan cheese. Repeat layers with another one-third of the noodles, 1/3 cup of the sauce, remaining asparagus, and remaining lobster. Sprinkle with a little more of the Parmesan cheese. Top with remaining lasagna noodles, chopped tomato, remaining sauce, and remaining Parmesan cheese. Bake, covered, in the 400 degree F oven for 20 minutes. Uncover and bake for 5 to 10 minutes more or until bubbly. Let stand 5 minutes before serving (if toting, see note). Makes 12 servings. *Note: For 2-1/2 cups cooked lobster meat, in a 3-quart saucepan cook four 8-ounce lobster tails in boiling water, uncovered, for 8 to 12 minutes or until shells turn bright red and meat is tender. Drain. Remove shells and coarsely chop lobster meat. To Tote: Do not let stand after baking. Cover tightly. Transport in an insulated carrier. For 6 servings: Prepare using the method above, except assemble and bake in a 2-quart square baking dish.
Nutrition facts per serving: calories: 283 total fat: 15g saturated fat: 8g monounsaturated fat: 5g polyunsaturated fat: 1g cholesterol: 67mg sodium: 438mg carbohydrate: 19g total sugar: 1g fiber: 1g protein: 18g vitamin A: 0% vitamin C: 21% calcium: 12% iron: 7%
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Post by Arrianna on Dec 5, 2006 19:04:59 GMT -5
missteetheironchef Jul 13, 2006, 3:52pm » Scallop Casserole
20 Town House crackers 2 tablespoon minced fresh parsley 1 Tablespoon minced fresh oregano 1 large garlic clove, minced 1/4 teaspoon cayenne pepper 2 oz butter, melted 1 pound sea scallops (cut in half, if large) or 1 pound bay scallops 4 oz sharp Cheddar cheese, grated Paprika
Preheat oven to 350. Crush crackers into fine crumbs. Place crumbs, parsley, oregano, garlic and pepper in a mixing bowl and combine well. Stir in melted butter. Add scallops and cheese and mix well. Spray or butter a 2-quart baking dish or 4 individual ramekins. Fill with scallop mixture. Sprinkle with paprika. Bake for 15 minutes. Serves 4.
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Post by Arrianna on Dec 5, 2006 20:13:23 GMT -5
missteetheironchef Aug 28, 2006, 4:07pm » French Potato Casserole
Serves 8
4 pounds of Russet potatoes one cup of melted butter (use real butter) one half cup of grated onion (white, yellow or shallots) salt and pepper paprika
This is an amazingly simple dish and even without any kind of cheese these potatoes taste incredibly rich. Must be all that butter!
Peel the potatoes. Put them in a deep bowl with water so they don't brown while you prepare them.
You'll need a 9 X 13" oven proof casserole. (The size can vary a bit but you'll find out soon that everyone wants some of the "crust" so keep it larger).
Slice the potatoes paper thin. I use my mandolin for this project. On level 2, I get potato slices that are a sixteenth of an inch. Uniform --and you can cut them really fast. Use your guard so you don't slip and cut yourself. If you don't have a mandolin use a very sharp knife and be careful.
After the first potato is cut put a layer of slices in the bottom of the casserole. Sprinkle on a Tbl of grated onion and salt and pepper. Now put on the next layer. After this layer drizzle on some of the butter. You're going to continue like this until all of the potatoes are gone. Don't use salt and pepper on every layer. That might be a bit much. Keep an eye on how much onion you put on between layers so it can last until the last of the potatoes. Same with the butter. You want one last drizzle on top. Then top it off with a light dusting of paprika for color and even a crack of black pepper so you have those specks on top too.
Cover the potato casserole with aluminum foil. Pop this in your 400 degree oven for 30 minutes. After 30 minutes take off the foil and let it bake 30 minutes more. You should form a nice medium browned crust on the top. The crust is going to be a major hit. Believe me. Zola knows. Cut with a serving spoon or sharp knife and use a spatula to take it out of the casserole. It will be steaming hot.
This makes great leftovers to go with breakfast or perfect for a brunch table.
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Post by Arrianna on Dec 5, 2006 20:16:06 GMT -5
missteetheironchef Sept 5, 2006, 4:12pm » Eggplant Parmesan
6 Roma or plum tomatoes, chopped 1 onion, chopped 2 cucumbers, peeled, seeded and chopped 1/2 cup black olives, sliced 1 green pepper, chopped 3 - 4 stalks celery, chopped 2 garlic cloves, minced 1/4 cup red wine vinegar 1/4 cup extra virgin olive oil 2 Tbsp. fresh parsley, chopped 1 Tbsp. fresh basil, chopped 1 tsp. hot sauce Salt and pepper to taste
In a large bowl, combine tomatoes, onion, cucumber, black olives green pepper and celery and toss. Combine garlic, vinegar, olive oil, parsley, basil, hot sauce and salt and pepper in a cruet and shake well. Just before serving, pour olive oil mixture over tomato mixture and toss.
The Skinny: How can you improve on near perfection?
Eggplant Parmesan
3 - 4 large eggplants sliced into 1-inch pieces 1 cup flour 4 eggs, beaten 1 and 1/2 cup seasoned breadcrumbs 1/2 cup fresh parsley, minced 1 tsp. ground oregano 1 cup Parmesan cheese, grated Salt and pepper to taste 1 32-oz jar spaghetti sauce 2 cups mozzarella cheese, shredded 8 oz. pasta noodles cooked to make about 4 cups
Dredge eggplant slices through flour and then beaten eggs. Combine breadcrumbs, parsley, oregano, Parmesan cheese and salt and pepper. Dredge eggplant through breadcrumb mixture. Spray a large shallow baking dish with non-stick cooking spray. Place eggplant slices in baking dish. Bake for 30 minutes at 350 degrees. Remove from oven and pour spaghetti sauce over eggplant and sprinkle with mozzarella cheese. Bake an additional 10 - 15 minutes at 350 degrees. Serve over hot pasta.
The Skinny: Use your favorite egg substitute and low fat cheese.
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Post by Arrianna on Dec 5, 2006 21:12:52 GMT -5
missteetheironchef Sept 30, 2006, 12:20pm » Tortilla Lasagna
2 pounds lean ground beef 1 large sweet onion, chopped 2 garlic cloves, minced 1 tsp. cumin One half tsp. red pepper One half tsp. cayenne pepper 1 14-oz. can diced tomatoes, drained 12 corn tortillas 1 16-oz. container cottage or ricotta cheese 1 cup Monterey Jack cheese, shredded 2 cup lettuce shredded 2 fresh tomatoes, diced 1 cup black olives, sliced 1 cup Cheddar cheese, shredded
Brown ground beef in a large skillet with onion and garlic. Add cumin, red pepper, cayenne pepper and diced tomatoes and cook over low-medium heat for several minutes. Remove from heat. Place 6 of the corn tortillas and the bottom of a lightly greased 13 x 9-inch baking dish and spread meat mixture evenly over tortillas. Top with remaining tortillas. Combine ricotta and Monterey Jack cheeses and mix well. Spread cheeses over tortillas and bake at 350 degrees for 30 minutes. Remove from oven and top with lettuce, tomatoes, black olives and cheddar cheese. Slice and serve.
The Skinny: Use fat free tortillas.
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Post by Arrianna on Dec 5, 2006 22:13:12 GMT -5
missteetheironchef Nov 24, 2006, 12:44pm » Turkey Tetrazzini
1/2 cup butter 2 cups fresh sliced mushrooms 2 Tbsp. flour 2 cups chicken broth 3/4 cup Half and Half Salt and pepper to taste 3 Tbsp. dry sherry 2 Tbsp. chopped fresh parsley 3 cups cooked turkey, cut into bit sized pieces 7 oz. cooked spaghetti 1 cup grated Parmesan cheese
Melt butter in large pan and cook mushrooms until just tender. Add flour and, while stirring slowly, stir in chicken broth. Cook over medium heat while stirring until mixture starts to thicken. Remove from heat and add Half and Half, sherry, parsley and salt and pepper to taste. Add turkey and cooked spaghetti and mix well. Pour mixture into an ungreased 13 x 9 inch baking dish and sprinkle with grated Parmesan cheese. Bake in preheated 350 degree oven for 35 to 40 minutes.
The Skinny: Use low fat chicken broth and substitute low fat evaporated milk for the Half and Half.
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