moreluck
golden ticket member
Kicky Steak Strips
1/2 cup Worcestershire sauce
1 tablespoon Olive oil
2 tablespoon Spicy mustard
1/2 cup Sweet onion chopped
2 tablespoon Brown Sugar
2 cloves Garlic
1 pound Top sirloin steak cut into strips
1 tsp Fresh ground pepper
Instructions:
1. In a medium container, mix Worcestershire sauce and mustard. Place steak strips in the mixture. Cover, and marinate in the refrigerator at least 30 minutes (Longer is better).
2. Heat olive oil in a medium saucepan over medium heat. Stir in the onion and garlic, and cook until tender. Season with pepper. Place steak into the saucepan and cook 5 to 7 minutes on each side, to desired doneness. Discard remaining marinade. Serve over the cooked rice.
1/2 cup Worcestershire sauce
1 tablespoon Olive oil
2 tablespoon Spicy mustard
1/2 cup Sweet onion chopped
2 tablespoon Brown Sugar
2 cloves Garlic
1 pound Top sirloin steak cut into strips
1 tsp Fresh ground pepper
Instructions:
1. In a medium container, mix Worcestershire sauce and mustard. Place steak strips in the mixture. Cover, and marinate in the refrigerator at least 30 minutes (Longer is better).
2. Heat olive oil in a medium saucepan over medium heat. Stir in the onion and garlic, and cook until tender. Season with pepper. Place steak into the saucepan and cook 5 to 7 minutes on each side, to desired doneness. Discard remaining marinade. Serve over the cooked rice.
moreluck
golden ticket member
Summer Vegetable Garden Chowder
Ingredients:
2 tablespoons olive oil
1 1/2 cup chopped onions
4 1/2 cups fresh corn kernels
7 cups fat-free chicken broth
3/4 teaspoon salt or more to taste
1/8 teaspoon freshly ground black pepper or more to taste
3 cups 1/2-inch cubes zucchini
8 medium plum tomatoes, washed, seeded, cut into 1/2 inch dice
1 1/4 cup 1-percent milk
1 1/2 cup shredded pepper Jack cheese
Directions:
In a large, heavy, deep pot, heat the olive oil over medium-high heat until hot. Add the onions and cook, stirring, just until softened, about 3 minutes.
Add the corn and cook, stirring, for 3 minutes. Add the chicken broth, salt and pepper. Bring to a simmer and cook, uncovered, until corn is tender, about 15 minutes. Add the zucchini and cook until tender, about 6 minutes. Add the tomatoes and cook for 3 to 4 minutes more. Remove from the heat and set aside. If you plan to freeze the soup, do so at this point. Cool, cover and freeze, defrost before continuing.
In a medium saucepan, place the milk and heat over medium heat until hot but not boiling. Gradually whisk in the cheese, a handful at a time, making certain each addition has melted before adding more. When all has been incorporated and the mixture is smooth, remove from the heat.
Place the soup over medium heat and gradually pour the cheese mixture into it, stirring constantly. Taste and add more salt and pepper, if desired. Ladle into bowls and serve hot.
Ingredients:
2 tablespoons olive oil
1 1/2 cup chopped onions
4 1/2 cups fresh corn kernels
7 cups fat-free chicken broth
3/4 teaspoon salt or more to taste
1/8 teaspoon freshly ground black pepper or more to taste
3 cups 1/2-inch cubes zucchini
8 medium plum tomatoes, washed, seeded, cut into 1/2 inch dice
1 1/4 cup 1-percent milk
1 1/2 cup shredded pepper Jack cheese
Directions:
In a large, heavy, deep pot, heat the olive oil over medium-high heat until hot. Add the onions and cook, stirring, just until softened, about 3 minutes.
Add the corn and cook, stirring, for 3 minutes. Add the chicken broth, salt and pepper. Bring to a simmer and cook, uncovered, until corn is tender, about 15 minutes. Add the zucchini and cook until tender, about 6 minutes. Add the tomatoes and cook for 3 to 4 minutes more. Remove from the heat and set aside. If you plan to freeze the soup, do so at this point. Cool, cover and freeze, defrost before continuing.
In a medium saucepan, place the milk and heat over medium heat until hot but not boiling. Gradually whisk in the cheese, a handful at a time, making certain each addition has melted before adding more. When all has been incorporated and the mixture is smooth, remove from the heat.
Place the soup over medium heat and gradually pour the cheese mixture into it, stirring constantly. Taste and add more salt and pepper, if desired. Ladle into bowls and serve hot.
moreluck
golden ticket member
Paula Deen's Creamy Mac N Cheese
2 cups uncooked elbow macaroni
10 3/4 can condensed Cheddar cheese soup
4 Tb. butter cut into pieces
1/2 tsp salt
2 1/2 cups grated sharp cheddar cheese
1 cup whole milk
3 eggs beaten
1/2 tsp dry mustard
1/2 cup sour cream
1/2 tsp black pepper
Instructions
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
2 cups uncooked elbow macaroni
10 3/4 can condensed Cheddar cheese soup
4 Tb. butter cut into pieces
1/2 tsp salt
2 1/2 cups grated sharp cheddar cheese
1 cup whole milk
3 eggs beaten
1/2 tsp dry mustard
1/2 cup sour cream
1/2 tsp black pepper
Instructions
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
klein
Für Meno :)
Hey moreluck, since anyone esle probably won't read this thread...(it has become too large).... I just want to let you know, I have no grunge against you at all.
Actually, quite the opposite.
You never disgraced me, nor have you ever put personal attackts against me.
We might have some political differences, but who really doesn't ?
I believe in freedom and peace.
And it's over due, that I make peace with you (not that we ever fought), but because I believe you are a damm good person !
I even like reading your posts, and sometimes get a chuckle out of them. (Your dead on on certain things )
Anyways... keep posting and keep in touch
Actually, quite the opposite.
You never disgraced me, nor have you ever put personal attackts against me.
We might have some political differences, but who really doesn't ?
I believe in freedom and peace.
And it's over due, that I make peace with you (not that we ever fought), but because I believe you are a damm good person !
I even like reading your posts, and sometimes get a chuckle out of them. (Your dead on on certain things )
Anyways... keep posting and keep in touch
moreluck
golden ticket member
Chicago Style Ribs
- 2 full baby back rib racks
- 1 tablespoon dried mustard
- 1 tablespoon paprika
- 1 tablespoon dark brown sugar
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 teaspoon cayenne pepper
- 1 1/2 teaspoons celery salt
- 1/2 teaspoon ground allspice
- 1 cup hickory chips, soaking in water for 15 min
- Reserved 2 tbsp dry rub seasonings
- 1 1/4 cups ketchup
- 1/4 cup molasses
- 1/4 cup cider vinegar
- 1/4 cup water
- 1/8 tablespoon liquid smoke
- Trim the membrane off the backside two sets of the ribs. Use a paring knife to start to grab the membrane, and a paper towel to pull the membrane.
- Flavor the meat with spice rub.(remember to reserve 2 tbsp of the rub for your sauce).Make sure that the meat is patted dry with paper towel to ensure that the spice is distributed evenly and no clumps are formed.
- Remove the water from the wood chips and place the chips in an aluminum pie tin. Turn the grill on and place the pie tin on the primary part of the grill on high temperature Place another tin of water on the right side of the grill. Set the water side on medium heat. Put the cooking grill over the chips and water. Close the lid and let the grill get hot approx 15 minute.
- After 15 minute and you see that the chips are smoking, turn the medium flame off and the high flame to medium. Your meat gets placed over the water side (not over the wood chips).Close the lid of the grill.
- Let the ribs stay on the grill for about an 45min. Then flip them and let them cook for another 45 minute Then remove the ribs from the grill.
- Bring the ribs inside your kitchen. We are going to finish these in a 250 degree oven.
- Place a wire rack on a baking sheet and pour some water to cover the bottom of the pan. Place the ribs on the rack. Seal the baking sheet tightly with aluminum foil.This will trap the ribs in steam.
- Place the ribs in the oven. Bake them for 1 1/2 to 2 hours. Remove the ribs carefully from the oven.Let them rest for ten minutes after removing the aluminum foil. While the meat is resting you can prepare the sauce.
- Barbecue sauce preparation:.
- In a bowl combine the spice rub, ketchup, molasses, cider vinegar, water, liquid smoke and stir well.
- Spread approx a cup of sauce over the meat and serve!
moreluck
golden ticket member
Grilled Clams with Garlic Cayenne Butter
Great Grilled Clams, the butter makes these.
2 dozen Little neck clams
1 pinch Cayenne pepper
4 tablespoon Unsalted butter
chopped Chives
2 teaspoon Lemon juice
Instructions:
1. Using a mortar and pestle, or on a cutting board using flat part of a knife, mash together garlic and salt until a paste forms. Scrape paste into a small bowl and stir in butter, lemon juice and cayenne. Taste and make sure salt and lemon are balanced.
2. Preheat grill. Place clams directly on grill grate or on a large baking pan in a single layer. Cover grill and let clams cook for 2 minutes. Open grill and check clams, using tongs to remove any that have opened, and transfer them to a large bowl. Be careful not to spill clams? juices when transferring them. Close grill lid and check every 30 seconds, removing clams as they open.
3. Pour lemon-cayenne butter over clam bowl and toss lightly. Serve hot, garnished with chives.
Great Grilled Clams, the butter makes these.
2 dozen Little neck clams
1 pinch Cayenne pepper
4 tablespoon Unsalted butter
chopped Chives
2 teaspoon Lemon juice
Instructions:
1. Using a mortar and pestle, or on a cutting board using flat part of a knife, mash together garlic and salt until a paste forms. Scrape paste into a small bowl and stir in butter, lemon juice and cayenne. Taste and make sure salt and lemon are balanced.
2. Preheat grill. Place clams directly on grill grate or on a large baking pan in a single layer. Cover grill and let clams cook for 2 minutes. Open grill and check clams, using tongs to remove any that have opened, and transfer them to a large bowl. Be careful not to spill clams? juices when transferring them. Close grill lid and check every 30 seconds, removing clams as they open.
3. Pour lemon-cayenne butter over clam bowl and toss lightly. Serve hot, garnished with chives.
moreluck
golden ticket member
SPICY BRAISED SHORT RIBS
Ingredients:
2 lbs. boneless beef short ribs, cut into 3-inch pieces
1/2 tsp. dried oregano leaves, crushed
1/4 tsp. salt
1/8 tsp. ground black pepper
2 Tbsp. Bertolli® Classico™ Olive Oil
1 large onion, thinly sliced
4 carrots, cut into 1-inch-thick pieces
1 clove garlic, finely chopped
1 cup dry red wine
1 jar Bertolli® Arrabbiata Sauce
1 bay leaf (optional)
Directions:
Ingredients:
2 lbs. boneless beef short ribs, cut into 3-inch pieces
1/2 tsp. dried oregano leaves, crushed
1/4 tsp. salt
1/8 tsp. ground black pepper
2 Tbsp. Bertolli® Classico™ Olive Oil
1 large onion, thinly sliced
4 carrots, cut into 1-inch-thick pieces
1 clove garlic, finely chopped
1 cup dry red wine
1 jar Bertolli® Arrabbiata Sauce
1 bay leaf (optional)
Directions:
- Season short ribs with oregano, salt and pepper. Heat Olive Oil in 4-quart saucepot over medium-high heat and brown short ribs on all sides. Remove ribs from saucepot and set aside.
- Cook onion and carrots in same saucepot, stirring occasionally, 6 minutes or until tender. Stir in garlic and cook 30 seconds. Stir in wine, scraping up any brown bits from bottom of pan. Stir in Sauce and bring to a boil over high heat. Reduce heat to low and return ribs to saucepot; add bay leaf. Simmer covered 2 hours or until ribs are tender. Remove bay leaf. Serve, if desired, over hot cooked polenta or mashed potatoes.
moreluck
golden ticket member
Creamy Chicken Parmesan Salad Wraps
SERVES 6 -8
SERVES 6 -8
- 4 boneless skinless chicken breasts
- 2 tablespoons pure olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 sweet red peppers, halved and seeded
- 1 cup parmesan and roasted garlic salad dressing (preferably Newman's own)
- 1/2 cup parmesan cheese, grated
- 2 tablespoons Dijon mustard
- 8 flour flour tortillas
- 6 cups torn romaine lettuce
- 1/3 cup sun-dried tomato, cut into strips
- Frank's' redhot original cayenne pepper sauce, to taste
- Brush chicken with 1 tablespoon oil; season with salt and pepper. Grill over medium heat for about 15-20 minutes or until cooked through. Brush peppers with remaining oil and grill until limp and slightly charred; slice into strips.
- Whisk together roasted garlic dressing, Parmesan and Dijon; set aside. Warm tortillas over the grill for a few minutes on each side and wrap in a clean towel to keep warm.
- Toss lettuce with peppers and sun-dried tomatoes; top with chicken. Wrap salads in tortillas; drizzle with dressing and hot sauce.
moreluck
golden ticket member
Jalapeno Macaroni And Cheese
Ingredients:
8 tablespoons butter, melted
1/2 pound cream cheese, melted
2 1/2 cups heavy cream
1 teaspoon salt
1/4 teaspoon Cajun seasoning
1/2 pound cheddar cheese
1/3 cup flour
1 cup sliced jalapenos
1/2 cup jalapeno juice, from jar
2 tablespoons bread crumbs
1 pound perciatelli pasta, 10 inch, (its like spaghetti, only a little wider and hollow)
Directions:
In a saucepan melt butter. Add cream cheese and mix until blended. Add heavy cream and whisk. Add jalapeno juice and whisk. Mix in cheddar, stirring until cheddar is completely melted. Mix in sliced jalapenos. Add salt, Cajun seasoning and flour.
Continue whisking until all ingredients are completely incorporated. Spray loaf pan with pan coating. Layer bottom of pan with cooked macaroni. Spoon in mixture and cover with cheddar. Add another layer of pasta, mixture and cheddar. Dust top with bread crumbs.
Cover and bake at 350 degrees friend for 30 minutes. Uncover and bake for 20 to 30 minutes until brown
Ingredients:
8 tablespoons butter, melted
1/2 pound cream cheese, melted
2 1/2 cups heavy cream
1 teaspoon salt
1/4 teaspoon Cajun seasoning
1/2 pound cheddar cheese
1/3 cup flour
1 cup sliced jalapenos
1/2 cup jalapeno juice, from jar
2 tablespoons bread crumbs
1 pound perciatelli pasta, 10 inch, (its like spaghetti, only a little wider and hollow)
Directions:
In a saucepan melt butter. Add cream cheese and mix until blended. Add heavy cream and whisk. Add jalapeno juice and whisk. Mix in cheddar, stirring until cheddar is completely melted. Mix in sliced jalapenos. Add salt, Cajun seasoning and flour.
Continue whisking until all ingredients are completely incorporated. Spray loaf pan with pan coating. Layer bottom of pan with cooked macaroni. Spoon in mixture and cover with cheddar. Add another layer of pasta, mixture and cheddar. Dust top with bread crumbs.
Cover and bake at 350 degrees friend for 30 minutes. Uncover and bake for 20 to 30 minutes until brown
moreluck
golden ticket member
Mmmm Meatloaf
A wonderful meatloaf from Paula Deen. Makes a great sandwich.
1 1/2 pounds ground beef 1 cup fresh bread crumbs 1 onion diced1 egg lightly beaten 1 1/2 teaspoons salt 1/2 teaspoon pepper 2 cans tomato sauce
3 Tbls. Vinegar
3 Tbls. Brown sugar
2 Tbls. Dijon Mustard
2 Tbls Worchestershire sauce
1/2 cup water to thin sauce if needed
3 slices raw bacon
Instructions
Preheat oven to 350 degrees friend.
Mix together the beef, bread crumbs, onion, egg, salt, pepper, and 1/2 cup of the tomato sauce. Form this
Mixture into a loaf and place it in a shallow pan.
Lay bacon over top.
Stir together the remaining tomato sauce, vinegar, sugar,
Mustard, Worcestershire and the water (if too thick). Pour this sauce over the meatloaf. Bake for 1 hour,
Basting every 15 minutes with the pan juices.
A wonderful meatloaf from Paula Deen. Makes a great sandwich.
1 1/2 pounds ground beef 1 cup fresh bread crumbs 1 onion diced1 egg lightly beaten 1 1/2 teaspoons salt 1/2 teaspoon pepper 2 cans tomato sauce
3 Tbls. Vinegar
3 Tbls. Brown sugar
2 Tbls. Dijon Mustard
2 Tbls Worchestershire sauce
1/2 cup water to thin sauce if needed
3 slices raw bacon
Instructions
Preheat oven to 350 degrees friend.
Mix together the beef, bread crumbs, onion, egg, salt, pepper, and 1/2 cup of the tomato sauce. Form this
Mixture into a loaf and place it in a shallow pan.
Lay bacon over top.
Stir together the remaining tomato sauce, vinegar, sugar,
Mustard, Worcestershire and the water (if too thick). Pour this sauce over the meatloaf. Bake for 1 hour,
Basting every 15 minutes with the pan juices.
moreluck
golden ticket member
Classic Basil Pesto
4 cups packed basil leaves
1 cup grated parmesan
3/4 cup pine nuts, lightly toasted
2 cloves garlic, roughly chopped
1/2 tsp. kosher salt
3/4 cup olive oil
Combine all ingredients, except the oil , in a bowl of a food processor. Pulse
intil mixture is finely chopped. With motor running, slowly pour the oil into the feed tube.
Use immediately or freeze for up to a month.
* Ladies Home Journal
4 cups packed basil leaves
1 cup grated parmesan
3/4 cup pine nuts, lightly toasted
2 cloves garlic, roughly chopped
1/2 tsp. kosher salt
3/4 cup olive oil
Combine all ingredients, except the oil , in a bowl of a food processor. Pulse
intil mixture is finely chopped. With motor running, slowly pour the oil into the feed tube.
Use immediately or freeze for up to a month.
* Ladies Home Journal
moreluck
golden ticket member
Aunt Anna's Chicken
SERVES 4 -6
SERVES 4 -6
- 2 lbs chicken (cut into 8 pieces)
- 1 teaspoon paprika
- 1 pinch salt
- Sprinkle the chicken pieces liberally with paprika.
- Salt them according to taste.
- Bake in an uncovered dish at 350 for an hour.
- Drain the fat off and add about 1 inch of water in the pan.
- Cover tightly and bake for another hour.
- Pour the drippings off to use a clear juice/gravy.
moreluck
golden ticket member
LEMON & HERB ROASTED TROUT
Ingredients:
4 whole trout, cleaned, with head and tail left on
1/4 cup Bertolli® Extra Virgin Olive Oil
4 tsp. finely chopped fresh thyme, parsley and/or oregano leaves
1/4 tsp. Kosher salt
8 thin slices lemon
Directions:
Preheat oven to 450°friend. Rinse trout inside and out; pat dry. Generously brush each trout, inside and out, with Olive Oil. Sprinkle the inside of each trout with 1 teaspoon herbs and salt; arrange 2 slices lemon in each trout. Bake trout 18-20 minutes or until fish flakes with a fork. To serve, arrange trout on serving platter.
If desired, use several toothpicks to seal fish closed.
Variation: Trout may also be grilled, turning once, 14 minutes or until fish flakes with a fork.
- Serves 4
- |
- prep time: 15 minute(s)
- |
- cook time: 14 minute(s)
Ingredients:
4 whole trout, cleaned, with head and tail left on
1/4 cup Bertolli® Extra Virgin Olive Oil
4 tsp. finely chopped fresh thyme, parsley and/or oregano leaves
1/4 tsp. Kosher salt
8 thin slices lemon
Directions:
Preheat oven to 450°friend. Rinse trout inside and out; pat dry. Generously brush each trout, inside and out, with Olive Oil. Sprinkle the inside of each trout with 1 teaspoon herbs and salt; arrange 2 slices lemon in each trout. Bake trout 18-20 minutes or until fish flakes with a fork. To serve, arrange trout on serving platter.
If desired, use several toothpicks to seal fish closed.
Variation: Trout may also be grilled, turning once, 14 minutes or until fish flakes with a fork.
klein
Für Meno :)
Yesterday, I tried something different with Liptons Chicken Noodle soup.
Usually, I like to beat an egg into the soup while it's cooking.
Yesterday, I added 2 tablespoons of Salsa into it. (using the 4 cup liptons serving pouch mix).
Wow, was that ever good ! Makes a whole different soup.
A MUST try !
Usually, I like to beat an egg into the soup while it's cooking.
Yesterday, I added 2 tablespoons of Salsa into it. (using the 4 cup liptons serving pouch mix).
Wow, was that ever good ! Makes a whole different soup.
A MUST try !
moreluck
golden ticket member
BBQ Shrimp & Pasta Salad (from Kraft)
What You Need!
2 cups penne pasta, uncooked
1 each red, yellow and green bell pepper, chopped
1/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend
1/4 cup KRAFT Light Balsamic Vinaigrette Dressing
1 lb. Uncooked deveined peeled large shrimp
1/4 cup KRAFT Original Barbecue Sauce
8 large red leaf lettuce leaves
2 Tbsp. KRAFT Grated Parmesan Cheese
Make It!
COOK pasta in large saucepan as directed on package, adding peppers to boiling water the last 2 min.; drain. Rinse with cold water; drain well.
TOSS pasta mixture with Mayo in large bowl. Add shredded cheese and dressing; mix lightly. Refrigerate 20 min.
HEAT greased grill to medium-high heat. Thread shrimp onto 8 skewers; brush with barbecue sauce. Grill 2 min. On each side or until shrimp turn pink.
COVER 4 plates with lettuce; top with pasta salad, shrimp skewers and Parmesan.
What You Need!
2 cups penne pasta, uncooked
1 each red, yellow and green bell pepper, chopped
1/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend
1/4 cup KRAFT Light Balsamic Vinaigrette Dressing
1 lb. Uncooked deveined peeled large shrimp
1/4 cup KRAFT Original Barbecue Sauce
8 large red leaf lettuce leaves
2 Tbsp. KRAFT Grated Parmesan Cheese
Make It!
COOK pasta in large saucepan as directed on package, adding peppers to boiling water the last 2 min.; drain. Rinse with cold water; drain well.
TOSS pasta mixture with Mayo in large bowl. Add shredded cheese and dressing; mix lightly. Refrigerate 20 min.
HEAT greased grill to medium-high heat. Thread shrimp onto 8 skewers; brush with barbecue sauce. Grill 2 min. On each side or until shrimp turn pink.
COVER 4 plates with lettuce; top with pasta salad, shrimp skewers and Parmesan.
moreluck
golden ticket member
Pastitsio
2009, Ina Garten, All Rights Reserved
Prep 8 servings
Ingredients
For the Tomato Meat Sauce:
3/4 pound small shells
For the sauce, heat the olive oil over medium-high heat in a large pot. Add the onion and saute for 5 minutes. Add the beef and lamb, and saute over medium heat for 8 to 10 minutes, until it's no longer pink, crumbling it with the back of wooden spoon. Drain off any excess liquid, add the wine, and cook for 2 more minutes. Add the garlic, cinnamon, oregano, thyme, and cayenne, and continue cooking over medium heat for 5 minutes. Add the tomatoes, 2 teaspoons salt, and 1 teaspoon pepper and simmer, stirring occasionally, for 40 to 45 minutes. Set aside.
Preheat the oven to 350 degrees friend.
For the bechamel, heat the milk and cream together in a small saucepan over medium-low heat until simmering. In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add the nutmeg, 1 teaspoon salt, and 1 teaspoon of pepper. Stir in 3/4 cup of Parmesan cheese, 1/2 cup of the tomato and meat sauce, and allow to cool for 10 minutes. Stir in the eggs and yogurt and set aside.
Meanwhile, cook the pasta in a large pot of boiling water until al dente. Don't over-cook because the pasta will later be baked. Drain and set aside.
Add the pasta to the meat and tomato sauce, and pour the mixture into a baking dish. Spread the bechamel evenly to cover the pasta and sprinkle with the remaining 3/4 cup Parmesan cheese. Bake for 1 hour, until golden brown and bubbly. Set aside for 10
2009, Ina Garten, All Rights Reserved
Prep 8 servings
Ingredients
For the Tomato Meat Sauce:
- 3 tablespoons good olive oil
- 1 1/2 cups chopped yellow onion (1 large)
- 1 pound lean ground beef
- 1 pound lean ground lamb
- 1/2 cup dry red wine
- 1 tablespoon minced garlic (3 large cloves)
- 1 tablespoon ground cinnamon
- 1 teaspoon dried oregano
- 1 teaspoon fresh thyme leaves
- Pinch of cayenne pepper
- 1 can (28 ounces) crushed tomatoes in puree
- Kosher salt and freshly ground black pepper
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 4 tablespoons (1/2 stick) unsalted butter
- 1/4 cup all-purpose flour
- 1/4 teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper
- 1 1/2 cups freshly grated Parmesan or Kasseri cheese
- 2 extra-large eggs, beaten
- 2/3 cup Greek-style yogurt, such as Fage Total
3/4 pound small shells
For the sauce, heat the olive oil over medium-high heat in a large pot. Add the onion and saute for 5 minutes. Add the beef and lamb, and saute over medium heat for 8 to 10 minutes, until it's no longer pink, crumbling it with the back of wooden spoon. Drain off any excess liquid, add the wine, and cook for 2 more minutes. Add the garlic, cinnamon, oregano, thyme, and cayenne, and continue cooking over medium heat for 5 minutes. Add the tomatoes, 2 teaspoons salt, and 1 teaspoon pepper and simmer, stirring occasionally, for 40 to 45 minutes. Set aside.
Preheat the oven to 350 degrees friend.
For the bechamel, heat the milk and cream together in a small saucepan over medium-low heat until simmering. In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add the nutmeg, 1 teaspoon salt, and 1 teaspoon of pepper. Stir in 3/4 cup of Parmesan cheese, 1/2 cup of the tomato and meat sauce, and allow to cool for 10 minutes. Stir in the eggs and yogurt and set aside.
Meanwhile, cook the pasta in a large pot of boiling water until al dente. Don't over-cook because the pasta will later be baked. Drain and set aside.
Add the pasta to the meat and tomato sauce, and pour the mixture into a baking dish. Spread the bechamel evenly to cover the pasta and sprinkle with the remaining 3/4 cup Parmesan cheese. Bake for 1 hour, until golden brown and bubbly. Set aside for 10
moreluck
golden ticket member
Devon's Award-Winning Chili (Ina's friend)
Ingredients
6 cups tomatoes, chopped with their liquid
Salt and freshly ground black pepper
1/2 cup strong coffee
2 (15-ounce) cans kidney beans
Pat the brisket cubes dry with paper towels. Heat the oil in a very large heavy-bottomed pot and quickly brown the meat, in batches, on all sides. Transfer the brisket to a separate bowl and set aside. Saute the onion and garlic in the same oil over medium heat until limp, but not brown, about 8 to 10 minutes. Add the chili powder, pepper flakes, cayenne pepper and cumin and saute for 1 minute. Add the green peppers, bay leaf, tomatoes with their juice, the reserved meat, 1 tablespoon of salt and 1 teaspoon pepper and bring to a boil. Reduce the heat, cover the pot with a tight fitting lid and simmer for 2 1/2 hours, stirring occasionally. Taste and season with salt, to taste. Add the coffee, cover the pot and simmer for 1 more hour.
Add the kidney beans and basil, and warm through. Transfer the chili to a large serving bowl and serve with sour cream, grated Cheddar, diced tomato, tortilla chips and guacamole.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Ingredients
- 5 pounds beef brisket, cut in 1-inch cubes
- 1/4 cup olive oil
- 2 cups chopped yellow onions
- 6 large garlic cloves, minced
- 2 tablespoons chili powder
- 1 tablespoon red pepper flakes, crushed
- 1 tablespoon cayenne pepper, or to taste
- 2 tablespoons ground cumin
- 2 green peppers, seeded and diced
6 cups tomatoes, chopped with their liquid
Salt and freshly ground black pepper
1/2 cup strong coffee
2 (15-ounce) cans kidney beans
- 2 tablespoons chopped basil leaves
- Sour cream
- Grated Cheddar
- Diced tomato
- Tortilla chips
- Guacamole
Pat the brisket cubes dry with paper towels. Heat the oil in a very large heavy-bottomed pot and quickly brown the meat, in batches, on all sides. Transfer the brisket to a separate bowl and set aside. Saute the onion and garlic in the same oil over medium heat until limp, but not brown, about 8 to 10 minutes. Add the chili powder, pepper flakes, cayenne pepper and cumin and saute for 1 minute. Add the green peppers, bay leaf, tomatoes with their juice, the reserved meat, 1 tablespoon of salt and 1 teaspoon pepper and bring to a boil. Reduce the heat, cover the pot with a tight fitting lid and simmer for 2 1/2 hours, stirring occasionally. Taste and season with salt, to taste. Add the coffee, cover the pot and simmer for 1 more hour.
Add the kidney beans and basil, and warm through. Transfer the chili to a large serving bowl and serve with sour cream, grated Cheddar, diced tomato, tortilla chips and guacamole.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
