This one takes a while to make, but so worth it! From Cook's Country
Meat Sauce
1 onion, chopped
6 ounces sliced deli pepperoni
1 pound 85 percent ground beef
1 T tomato paste
5 garlic cloves minced or crushed
2 cans crushed tomatoes - 28 oz cans
salt and pepper
Manicotti
3 cups ricotta cheese - you can sub 1/2 of it for cottage cheese
2 1/2 cups mozzarella cheese - shredded
1 1/2 cups provolone cheese - shredded
1 egg - beaten
1/2 t salt
1/2 t pepper
1/4 cup chopped fresh basil
16 no boil lasagna noodles - Barilla brand comes with 16 per package
Adjust oven rack to upper-middle position and heat oven to 375 degrees. Pulse onion and pepperoni in food processor until coarsely ground. Add beef and pulse until combined.
Transfer beef mixture to large saucepan and cook over medium heat, breaking up mixture with wooden sppon until no longer pink, about 5 minutes. Transfer 1 cup beef mixture to paper towel-lined plate and reserve. Add tomato paste and garlic to pot with remaining meat mixture and cook until fragrant, about 1 minutes. Stir in tomatoes and simmer until sauce is slightly thickened, about 20 minutes. Season with salt and pepper. (At this point, you can refrigerate sauce for up to 3 days if you want to make it ahead)
Combine ricotta, 2 cups mozarella, 1 cup provolone, egg, salt, pepper, basil and reserved meat mixture in large bowl. Pour 2 quarts boiling water into 13 x 9 dish. Soak noodles until soft, about 5 minutes. Put the noodles into the water, do not pour the water over a pan of noodles or they will stick together. Drain noodles on a kitchen towel. Discard water and dry dish.
Spread 1/2 of meat sauce over bottom of baking dish. Top each noodle with 1/4 cup cheese filling. Roll and arrange, seam side down over sauce in baking dish. Spread remaining sauce over manicotti. Cover iwth foil and bake until bubbling around edges, about 40 minutes. Remove foil and sprinkle with remaining mozzarella and provolone. Bake until cheese is melted, 5 or 10 minutes. Let cool 15 minutes and serve.
Wednesday, March 23, 2011
Molten Brownie Cupcakes
1/2 cup semisweet chocolate chips
1/2 cup butter
3 eggs
3 egg yolks
1 box about 18 oz brownie mix
Heat oven to 400 degrees. Grease 12 muffin cups. In medium bowl, melt chocolate chips and butter on high for 45 to 60 seconds until they can be stirred smooth.
In large bowl, beat eggs and egg yolks with wire whisk or electric beater until foamy. Gradually beat dry brownie mix into egg mixture until well blended. Gently stir in melted chocolate mixture. Divide batter between 12 muffin cups.
Bake 10 to 12 minutes or until edges are set and internal temperature is at least 160 degrees. Do not overbake. Centers will be soft, so toothpick test will not work. Cool 2 minutes.
Loosen each cupcake with knife and remove from muffin tin. Serve with some chocolate syrup and sprinkles.
1/2 cup butter
3 eggs
3 egg yolks
1 box about 18 oz brownie mix
Heat oven to 400 degrees. Grease 12 muffin cups. In medium bowl, melt chocolate chips and butter on high for 45 to 60 seconds until they can be stirred smooth.
In large bowl, beat eggs and egg yolks with wire whisk or electric beater until foamy. Gradually beat dry brownie mix into egg mixture until well blended. Gently stir in melted chocolate mixture. Divide batter between 12 muffin cups.
Bake 10 to 12 minutes or until edges are set and internal temperature is at least 160 degrees. Do not overbake. Centers will be soft, so toothpick test will not work. Cool 2 minutes.
Loosen each cupcake with knife and remove from muffin tin. Serve with some chocolate syrup and sprinkles.
Cream Biscuits
The best and easiest biscuits I've had. From America's Test Kitchen
2 cups all purpose flour plus extra for the counter
2 t sugar
2 t baking powder
1/2 t salt
1 1/2 cups heavy cream
Adjust oven rack to upper middle position and preheat oven to 450 degrees. Line a baking sheet with parchment paper or a silpat.
Whisk the flour, sugar, baking powder and salt together in a large bowl. Stir in the cream with a wooden spoon until a dough forms - about 30 seconds. Turn the dough out on a floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.
Pat the dough into a 3/4 inch thick circle. Cut dough into rounds with a cookie cutter or else just slice into 8 wedges with a sharp knife or bench scraper. Bake until golden brown, about 15 minutes.
2 cups all purpose flour plus extra for the counter
2 t sugar
2 t baking powder
1/2 t salt
1 1/2 cups heavy cream
Adjust oven rack to upper middle position and preheat oven to 450 degrees. Line a baking sheet with parchment paper or a silpat.
Whisk the flour, sugar, baking powder and salt together in a large bowl. Stir in the cream with a wooden spoon until a dough forms - about 30 seconds. Turn the dough out on a floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.
Pat the dough into a 3/4 inch thick circle. Cut dough into rounds with a cookie cutter or else just slice into 8 wedges with a sharp knife or bench scraper. Bake until golden brown, about 15 minutes.
Taco Soup
Similar to the one on Crockpot365 blog
4 cans of beans - whatever combination you like, kidney, black, pinto, white - drained
2 cans of corn
1 small can chopped green chiles
1 large can of diced tomatoes
1 can tomatoes and chiles (like Rotel)
Salt, pepper, garlic powder, chili powder, cumin to taste
1 onion chopped
1 lb browned ground turkey or hamburger
corn chips, cilantro, shredded cheese and sour cream for topping
The Directions:
brown meat with chopped onion
drain fat and add to crockpot stoneware insert (the meat. not the fat.)
sprinkle seasonings on top of meat
drain and rinse the beans and add
the ENTIRE contents of the corn, green chiles, and tomato cans
stir
cover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low. Stir well, and serve with a handful of corn chips, cilantro, shredded cheese and a dollop of sour cream.
4 cans of beans - whatever combination you like, kidney, black, pinto, white - drained
2 cans of corn
1 small can chopped green chiles
1 large can of diced tomatoes
1 can tomatoes and chiles (like Rotel)
Salt, pepper, garlic powder, chili powder, cumin to taste
1 onion chopped
1 lb browned ground turkey or hamburger
corn chips, cilantro, shredded cheese and sour cream for topping
The Directions:
brown meat with chopped onion
drain fat and add to crockpot stoneware insert (the meat. not the fat.)
sprinkle seasonings on top of meat
drain and rinse the beans and add
the ENTIRE contents of the corn, green chiles, and tomato cans
stir
cover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low. Stir well, and serve with a handful of corn chips, cilantro, shredded cheese and a dollop of sour cream.
Saturday, November 20, 2010
Pani Popo (Samoan Coconut Buns)
From Sue Tuilesu
Makes 24 large buns or 48 small ones. You decide.
For the dough:
1 C warm milk
2 1/2 t yeast
2 eggs, room temperature
1/3 C butter, melted
1/2 C sugar
1 t salt
4 1/2 C flour
Mix milk and yeast and set aside for 10 minutes. Add eggs, butter and salt to milk mixture and stir. Add in the flour until a soft dough forms. Turn out onto a floured board and kneed for a few minutes. Place dough in a greased bowl. Cover and let rise for 1 hour. Punch down and form into small balls. Place into 2 greased 9 x 13 pans. Let rise 1/2 hour. Prepare sauce while dough is rising.
Sauce
1 3/4 c water
1 c sugar
5 T cornstarch
2 cans cream of coconut
Mix water, sugar and corn starch in a saucepan. Heat to boiling. Remove from heat and add cream of coconut. Pour sauce over rolls and bake at 375 for 20 to 25 minutes. Serve with a spoonful of the cream on top of the bun. Uh, yum!
Makes 24 large buns or 48 small ones. You decide.
For the dough:
1 C warm milk
2 1/2 t yeast
2 eggs, room temperature
1/3 C butter, melted
1/2 C sugar
1 t salt
4 1/2 C flour
Mix milk and yeast and set aside for 10 minutes. Add eggs, butter and salt to milk mixture and stir. Add in the flour until a soft dough forms. Turn out onto a floured board and kneed for a few minutes. Place dough in a greased bowl. Cover and let rise for 1 hour. Punch down and form into small balls. Place into 2 greased 9 x 13 pans. Let rise 1/2 hour. Prepare sauce while dough is rising.
Sauce
1 3/4 c water
1 c sugar
5 T cornstarch
2 cans cream of coconut
Mix water, sugar and corn starch in a saucepan. Heat to boiling. Remove from heat and add cream of coconut. Pour sauce over rolls and bake at 375 for 20 to 25 minutes. Serve with a spoonful of the cream on top of the bun. Uh, yum!
Wednesday, May 26, 2010
Cream Cheese Icing
This would make a piece of cardboard taste good.
1 package (8 oz) cream cheese , softened (the light kind works too)
1 stick butter softened (8 oz)
1 lb powdered sugar
2 T buttermilk or regular milk
1 tsp vanilla extract
1/4 tsp salt
Mix cream cheese with an electric mixer until fluffy. Add in butter and cream together. Mix in buttermilk, vanilla and salt. Add powdered sugar and mix until blended. Add a little more milk if it is too stiff.
Yum!!!
1 package (8 oz) cream cheese , softened (the light kind works too)
1 stick butter softened (8 oz)
1 lb powdered sugar
2 T buttermilk or regular milk
1 tsp vanilla extract
1/4 tsp salt
Mix cream cheese with an electric mixer until fluffy. Add in butter and cream together. Mix in buttermilk, vanilla and salt. Add powdered sugar and mix until blended. Add a little more milk if it is too stiff.
Yum!!!
BBQ Baked Beans
This is enough for a crowd - about 18 servings
1/2 lb thick cut bacon chopped in 1/2" pieces
1 small onion chopped
1/2 green pepper chopped
3/4 c bbq sauce
1/4 c apple cider or white vinegar
1 tsp dry mustard or 2 tsp yellow or dijon mustard
1/2 tsp liquid smoke (leave it out if you don't have it)
1/2 tsp worcestershire sauce (once again - not essential)
1/2 c brown sugar
3-28 oz cans pork and beans (I like Bush brand)
Brown the bacon in a skillet until the fat is rendered. Remove from pan and drain all but about 2 T bacon grease. Add the chopped onion and green pepper to skillet and cook until softened. Mix all ingredients together in a large baking dish or the crockpot. Bake at 325 for about 1 1/2 to 2 hours depending on how thick you like them. You can also do this in the crockpot on low for 4 hours or high for about 1 1/2 or 2 hours.
1/2 lb thick cut bacon chopped in 1/2" pieces
1 small onion chopped
1/2 green pepper chopped
3/4 c bbq sauce
1/4 c apple cider or white vinegar
1 tsp dry mustard or 2 tsp yellow or dijon mustard
1/2 tsp liquid smoke (leave it out if you don't have it)
1/2 tsp worcestershire sauce (once again - not essential)
1/2 c brown sugar
3-28 oz cans pork and beans (I like Bush brand)
Brown the bacon in a skillet until the fat is rendered. Remove from pan and drain all but about 2 T bacon grease. Add the chopped onion and green pepper to skillet and cook until softened. Mix all ingredients together in a large baking dish or the crockpot. Bake at 325 for about 1 1/2 to 2 hours depending on how thick you like them. You can also do this in the crockpot on low for 4 hours or high for about 1 1/2 or 2 hours.
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