Cheese Filled Shells
CHEESE FILLING
1 medium onion, finely chopped
1 tablespoon fresh minced garlic
2 teaspoons dried Italian seasoning
4 cups ricotta cheese (can use half ricotta and creamed cottage cheese)
1/2 cup parmesan cheese
4 ounces cream cheese (very soft)
2 eggs, slightly beaten
3 cups shredded mozzarella cheese
1 teaspoon seasoning salt (or to taste)
2 teaspoons ground black pepper (or to taste)
3-4 tablespoons oil
For the CHEESE FILLING:
Heat oil in a skillet over medium heat.
Add in onion with dried Italian seasoning and saute until just lightly browned, about 4-5 minutes (adding in the fresh garlic after the last 2 minutes (do not brown the garlic).
To the bowl add in ricotta cheese, Parmesan cheese, mozzarella cheese, soft cream cheese, eggs, seasoned salt and black pepper; mix well to combine (at this point you may cover and refrigerate for 24 hours).
For the Shells:
In a large pot of boiling salted water cook the lasagna noodles until they are just al dente (do not over cook the noodles as they will cook more in the oven, cooking time for the noodles should be a little less time than stated on the box).
Carefully remove the noodles then place into a large bowl of very cold water, shake off any excess water before layering in the dish.
Topping
Tomato Zucchini Bisque
zucchini (large, chopped into 1/2-inch chunks or sliced, it doesn't matter)
2 onions (cut into 1/8ths)
2 carrots, sliced
3 stalks celery, sliced
1 bulb of garlic (top sliced off to expose cloves)
2 bell peppers, any color, quartered
4 tablespoons olive oil (or as desired)
2 (14 1/2 ounce) cans diced tomatoes (You may use 8 small or 4 large fresh tomatoes)
1 quart chicken broth
1/2 cup white wine
1/2 cup whipping cream (optioinal)
1/2 cup sweet basil, a large handful
salt
pepper
parmesan cheese (grated or sliced on top)
Directions Simmer tomatoes, carrots and celery in broth. You may roast the fresh tomatoes with the other vegetables if you wish. If using canned, though, add them here.Drizzle other vegetables with olive oil, sprinkle with salt and pepper, toss and bake at 350 to 425 for 30 to 45 minutes or until tender and slightly carmelized on the bottom, Stir occasionally. Drizzle olive oil onto garlic and roast in the same pan. Combine vegetables and pot of broth; add wine and basil. Return to boil over medium heat while stirring, reduce to simmer, and simmer for a couple of minutes to blend flavors. Remove from heat, puree with immersion blender, and add whipping cream. Reheat to warm cream but do not boil. Adjust salt and pepper, but remember the parmesan cheese grated on top will be salty, too. Serve with grated parmesan cheese.
1/2 cup parmesan cheese
Tuesday, September 29, 2009
Chianti Braised Short Ribs
Prep Time:
30 minutes
Cook Time:
3 hours, 30 minutes
Serving Size:
4812
Ingredients3 lbs boneless beef short ribs*Salt to tastePepper to taste¼ cup extra virgin olive oil1 medium yellow onions, chopped4 large garlic cloves, minced2 cups Chianti wine1 32-oz can crushed tomatoes3 cups beef broth2 tsp fresh rosemary, chopped*Your grocery store butcher can cut into individual ribs and de-bone
Procedures
1. PAT short ribs dry and season with salt and pepper.
2. COAT a large, nonstick pan with olive oil. Sear the short rib pieces over medium-high heat for about 2-3 minutes on each side or until brown. Transfer short ribs to a bowl.
3. ADD onions to pan and cook over medium heat for approximately 3 minutes. Once onions are translucent, add garlic and cook for 1 minute; do not brown. Add Chianti, rosemary, beef broth and tomatoes to the pan one at a time, allowing liquid to partially evaporate before each addition (about 2 minutes).
4. RETURN short ribs to pan, including any juices that might have accumulated in the bowl. Cover and let simmer for 3 hours on low heat to complete the braising process. Remove short ribs from pan and boil the liquid until it is reduced by half, about 10 minutes.
5. RETURN short ribs to pan and heat thoroughly.
6. SERVE with potatoes or risotto and vegetables.
Prep Time:
30 minutes
Cook Time:
3 hours, 30 minutes
Serving Size:
4812
Ingredients3 lbs boneless beef short ribs*Salt to tastePepper to taste¼ cup extra virgin olive oil1 medium yellow onions, chopped4 large garlic cloves, minced2 cups Chianti wine1 32-oz can crushed tomatoes3 cups beef broth2 tsp fresh rosemary, chopped*Your grocery store butcher can cut into individual ribs and de-bone
Procedures
1. PAT short ribs dry and season with salt and pepper.
2. COAT a large, nonstick pan with olive oil. Sear the short rib pieces over medium-high heat for about 2-3 minutes on each side or until brown. Transfer short ribs to a bowl.
3. ADD onions to pan and cook over medium heat for approximately 3 minutes. Once onions are translucent, add garlic and cook for 1 minute; do not brown. Add Chianti, rosemary, beef broth and tomatoes to the pan one at a time, allowing liquid to partially evaporate before each addition (about 2 minutes).
4. RETURN short ribs to pan, including any juices that might have accumulated in the bowl. Cover and let simmer for 3 hours on low heat to complete the braising process. Remove short ribs from pan and boil the liquid until it is reduced by half, about 10 minutes.
5. RETURN short ribs to pan and heat thoroughly.
6. SERVE with potatoes or risotto and vegetables.
Chicken Marsala
Six Boneless Skinless Chicken Breasts
Or
6 chicken breasts / bone-in
Large Handful of Basil
Small Handful of Thyme
Small Handful of Oregano
1 teaspoon pepper
2 teaspoons salt
6 cloves garlic
Blend in olive oil to make paste
Rub on boneless skinless chicken and brown in skillet on each side with skillet covered.
Remove and slice. Add mushrooms and onions to skillet and cook until tender.
Add chicken back to pan, add wine and broth, and simmer until chicken is tender.
Thicken with cornstarch in a little water. Add a little sugar and salt if needed.
Do the same with the bone in chicken, covered, 10 minutes each side.
Add mushrooms and onion and cook til tender.
Add wine and broth and simmer until chicken is tender.
Thicken with cornstarch and a little water. Add a little sugar and salt if needed.
Sauce
1 cup diced ham
1 cup Marsala Wine
4 cups Chicken Broth
2 Onions, diced
16 oz mushrooms, sliced
Six Boneless Skinless Chicken Breasts
Or
6 chicken breasts / bone-in
Large Handful of Basil
Small Handful of Thyme
Small Handful of Oregano
1 teaspoon pepper
2 teaspoons salt
6 cloves garlic
Blend in olive oil to make paste
Rub on boneless skinless chicken and brown in skillet on each side with skillet covered.
Remove and slice. Add mushrooms and onions to skillet and cook until tender.
Add chicken back to pan, add wine and broth, and simmer until chicken is tender.
Thicken with cornstarch in a little water. Add a little sugar and salt if needed.
Do the same with the bone in chicken, covered, 10 minutes each side.
Add mushrooms and onion and cook til tender.
Add wine and broth and simmer until chicken is tender.
Thicken with cornstarch and a little water. Add a little sugar and salt if needed.
Sauce
1 cup diced ham
1 cup Marsala Wine
4 cups Chicken Broth
2 Onions, diced
16 oz mushrooms, sliced
10 minute Italian Bread
4-5 cups bread flour
2 tablespoons yeast
2 tablespoons sugar
2 cups water
3 teaspoons salt
1 tablespoon oil
Mix sugar, water at hot tap, yeast. Let sit a couple of minutes until it begins to foam. Add 3 cups flour, salt, oil and mix. Add another cup of flour to make stiff dough. Knead in remaining flour for 5 to 10 minutes
For baguettes, divide into 4 sections. Roll to rectangle and roll up. Place seam side down on floured surface. Cut 3 slits. Spray with water.
For loaves, divide into 2 sections. Roll out to rectangle and roll up long ways. Place sean side down on floured surface. Cut slits.
Bake at 375 for 20 to 30 minutes. Check occasionally. Sometimes it takes 30 minutes and sometimes it takes less. Spray occasionally with water. Place cup of water in oven.
Alternatively, cut slits, spray with water and let rise 30 minutes. Transfer to floured sheet and bake. Spray occasionally with water
4-5 cups bread flour
2 tablespoons yeast
2 tablespoons sugar
2 cups water
3 teaspoons salt
1 tablespoon oil
Mix sugar, water at hot tap, yeast. Let sit a couple of minutes until it begins to foam. Add 3 cups flour, salt, oil and mix. Add another cup of flour to make stiff dough. Knead in remaining flour for 5 to 10 minutes
For baguettes, divide into 4 sections. Roll to rectangle and roll up. Place seam side down on floured surface. Cut 3 slits. Spray with water.
For loaves, divide into 2 sections. Roll out to rectangle and roll up long ways. Place sean side down on floured surface. Cut slits.
Bake at 375 for 20 to 30 minutes. Check occasionally. Sometimes it takes 30 minutes and sometimes it takes less. Spray occasionally with water. Place cup of water in oven.
Alternatively, cut slits, spray with water and let rise 30 minutes. Transfer to floured sheet and bake. Spray occasionally with water
Roasted Bella Pomodoro
1 pkg portabella mushrooms
1 onion, quartered
1 bulb garlic
8 small tomatoes
½ cup fresh basil, chopped
parmesan cheese
salt and pepper to taste
Combine first 4 ingredients in pan, drizzle with olive oil and roast for 30 minutes at 425.
Pulse in food processor to chop roughtly. Combine with pasta and add salt and pepper to taste.
1 pkg portabella mushrooms
1 onion, quartered
1 bulb garlic
8 small tomatoes
½ cup fresh basil, chopped
parmesan cheese
salt and pepper to taste
Combine first 4 ingredients in pan, drizzle with olive oil and roast for 30 minutes at 425.
Pulse in food processor to chop roughtly. Combine with pasta and add salt and pepper to taste.
Spaghetti sauce
1 gallon Contadina diced tomatoes
1-2 cups loose sweet basil
1-2 cups loose purple basil
1 bulb garlic, pressed
8 cayenne peppers
2 large onions
2 large bell peppers
3 tsp beef base
2 tablespoons Worcestershire sauce
1 cup red wine
3 cans tomato paste
Black Pepper to taste(Probably at least a teaspoon)
Salt to taste
Sugar to taste(Probably 3 tablespoons or more)
Puree basil, cayenne, and tomatoes.
In a large saucepot, sauté onions and peppers until caramelized. Sauté garlic for 2 minutes. Puree caramelized onion, peppers and garlic if desired. Add remaining ingredients and simmer for at least 30 minutes or until correct consistency. Add salt, pepper, and sugar to taste.
1 gallon Contadina diced tomatoes
1-2 cups loose sweet basil
1-2 cups loose purple basil
1 bulb garlic, pressed
8 cayenne peppers
2 large onions
2 large bell peppers
3 tsp beef base
2 tablespoons Worcestershire sauce
1 cup red wine
3 cans tomato paste
Black Pepper to taste(Probably at least a teaspoon)
Salt to taste
Sugar to taste(Probably 3 tablespoons or more)
Puree basil, cayenne, and tomatoes.
In a large saucepot, sauté onions and peppers until caramelized. Sauté garlic for 2 minutes. Puree caramelized onion, peppers and garlic if desired. Add remaining ingredients and simmer for at least 30 minutes or until correct consistency. Add salt, pepper, and sugar to taste.
Spicy Fresh Guacamole
2 advocados peeled and diced
1 can Rotel tomatoes or 2 fresh tomatoes diced
2 cloves garlic pressed
1-4 jalapeno peppers, diced. Taste for heat. May leave out if used Rotel if you don’t want it very spicy
1 teaspoon cumin
½ - 1 teaspoon salt or to taste
1 lime, juiced
Mash advocados.
Mix in tomatoes, garlic, peppers, and lime juice.
Salt to taste.
2 advocados peeled and diced
1 can Rotel tomatoes or 2 fresh tomatoes diced
2 cloves garlic pressed
1-4 jalapeno peppers, diced. Taste for heat. May leave out if used Rotel if you don’t want it very spicy
1 teaspoon cumin
½ - 1 teaspoon salt or to taste
1 lime, juiced
Mash advocados.
Mix in tomatoes, garlic, peppers, and lime juice.
Salt to taste.
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