Check out this website for some fun Halloween food ideas:
http://hoosierhomemade.com/meals-oct-26-nov-1-halloween-dinner/
Monday, October 26, 2009
Fun Halloween Food
Check out this website for some fun Halloween food ideas:
http://hoosierhomemade.com/meals-oct-26-nov-1-halloween-dinner/
Friday, October 23, 2009
Pumpkin Recipes G A L O R E ! ! !
If you are feeling the urge to cook something with pumpkin check this site out:
http://amysfinerthings.com/pumpkin-recipes
Enjoy!
Tuesday, October 13, 2009
October's Pasta Recipes
Cei brought Pasta Primavera with HOMEMADE PASTA
1 (14 ½ oz) can diced tomatoes
1 (6oz) can tomato paste
¾ cup fresh broccoli florets
¾ cup thinly sliced carrots
¾ cup sliced onion
½ cup zucchini, cut into chunks
½ cup sliced green bell pepper
½ cup sliced red bell pepper
2 cloves garlic, chopped
2 bay leaves
1 TBS olive oil
½ tsp dried basil
½ tsp dried rosemary
½ tsp dried oregano
½ tsp dried thyme
1 ½ tsp salt
1 tsp white sugar
½ cup water
In a large pot, combine all the ingredients – yep, ALL of them together in one go.
Heat to just boiling, cover and reduce heat to simmer. Stir occasionally. Cook until all vegetables are tender, approximately 45 minutes .
Serve with cooked past of your choice!
Sybil brought Artichoke Pasta Salad
1-lb. bow tie pasta, cooked according to package directions, drained, and cooled
6 oz. pitted sliced olives
8 oz. artichoke hearts, chopped
8 oz. feta cheese, cubed
8 oz. mozzarella cheese, cubed
Mix all ingredients in large bowl and set aside.
1 clove garlic, chopped
¼ cup fresh basil, chopped
½ tsp. dried thyme
¼ cup shredded parmesan cheese
¾ cup olive oil
¼ cup red wine vinegar
¼ cup balsamic vinegar
¼ tsp. salt
1/8 tsp. pepper
Mix all ingredients in food processor or blender and blend well. Gently toss salad mixture with salad dressing and chill. Serves 8
Mary brought Tom Cruise's Spaghetti Carbonara from The Oprah Show
Makes 4 servings
1/2 inch olive oil (for frying pan)
2 cloves minced garlic
1 chopped onion
8 to 12 thick slices Italian bacon
4 eggs
2 packages spaghetti
2 cups grated Parmesan cheese
In a frying pan, combine 1/2 inch of olive oil, 2 cloves of minced garlic, one chopped onion and the Italian bacon cut into small squares. Let simmer for about a half-hour, being careful not to let the oil get to a boiling point.
In a bowl, beat 4 eggs with lots of salt and fresh ground pepper.
Bring a pan of salted water to a boil. Cook both packages of spaghetti until al dente, drain and immediately add egg mixture to pasta. The eggs are actually cooked by the pasta. (Make sure the eggs are thoroughly cooked before proceeding.) Stir the egg mixture until it is well mixed. Pour in the mixture from the frying pan and stir. Finish with the Parmesan cheese and serve!
Sherry brought Mac and Cheese
2 cups shell macaroni
1/4 each grated cheddar, monterey jack, and provolone cheese
1/2 cup sour cream
1 - 15 oz can diced stewed tomatoes, drained
1 Tbsp butter
2 tsp fresh oregano
Preheat oven to 350 degrees. Cook macaroni according to package instructions, drain and transfer to a 4- cup casserole dish. Stir in remaining ingredients and bake until bubbling, about 30 minutes. Serves 6
DeeAnn brought Blueberry Lasagna from CDKitchen
***Lasagna Filling***
16 Lasagna noodles
2 pounds ricotta cheese
4 Eggs
2 pints fresh blueberries (I used frozen)
2 teaspoons vanilla extract
***Crunchy Topping***
6 tablespoons unsalted butter
3/4 cup all-purpose flour
1 teaspoon cinnamon
1/2 cup rolled quick oats
3/4 cup firmly packed brown sugar
1/2 cup finely chopped nuts of choice (I used almonds)
***Hazelnut Cream Sauce***
1 cup sour cream
1 cup Hazelnut coffee creamer
Hazelnut Cream Sauce Mix 1 Cup of sour cream and 1 Cup of Hazelnut coffee creamer together until completely blended. Spoon over lasagna when ready.
In a large pan of boiling, salted water cook lasagna noodles until they are done. Drain and rinse under cold water. Return the noodles to the pot and cover with enough cold water to cover the noodles. Preheat oven to 350 degrees. Wash and drain berries. In a large bowl combine the ricotta cheese, eggs and vanilla. Stir in the berries. Set aside. Coat the bottom and sides of Two 9"X13" baking pans with cooking oil spray. Layer 4 noodles across the bottom of each pan overlapping slightly. Spread half of the filling over the noodles. Make another layer of noodles and filling. Prepare the topping. In a medium bowl, use your hands to mix together all ingredients until coarse crumbs form. Spread evenly over the berries in each pan. Bake 45 minutes or until topping is golden brown and filling is bubbly. Remove from the oven and let lasagna set 15 to 20 minutes in the pan before cutting into squares. Place a lasagna square on the plate and spoon over some hazelnut sauce over the top. Serves 10.
DeeAnn also brought Creamy Pumpkin Pasta from MomAdvice.com
2 garlic cloves
2 tbsp olive oil
1 pound package of Sweet Italian Sausage (removed from its casing)
2/3 cup to 2 cups pumpkin puree (depending on your personal taste)(I used 2 cups)
1 can chicken broth
¼ cup half & half
½ cup sour cream
¼ tsp nutmeg
1 tsp salt
¼ tsp white pepper
1 tsp sage
2 tbsp fresh parsley, minced
¼ cup Romano Cheese, shredded
1 pound penne or rotini pasta
In a large skillet sauté the garlic in the olive oil on medium heat. Add the sausage and cook until no longer pink, breaking the meat up with your spoon as you cook it. Remove sausage and garlic from the skillet. Pour the chicken broth into the skillet and deglaze the pan using a wire whisk, to bring up all of the flavors stuck to the pan. Whisk in the half and half, sour cream, pumpkin, and seasonings. Simmer for ten minutes. Meanwhile, boil the pasta in salted water until al dente. Drain pasta and stir into the pumpkin mixture along with the turkey sausage, simmering for another three minutes or until the sauce thickens and hugs the pasta. Stir in parsley and garnish with Romano and more parsley.
Side Note- If the sauce is too thick, thin it with a little addition of chicken broth until you get it to the right consistency.
1 (14 ½ oz) can diced tomatoes
1 (6oz) can tomato paste
¾ cup fresh broccoli florets
¾ cup thinly sliced carrots
¾ cup sliced onion
½ cup zucchini, cut into chunks
½ cup sliced green bell pepper
½ cup sliced red bell pepper
2 cloves garlic, chopped
2 bay leaves
1 TBS olive oil
½ tsp dried basil
½ tsp dried rosemary
½ tsp dried oregano
½ tsp dried thyme
1 ½ tsp salt
1 tsp white sugar
½ cup water
In a large pot, combine all the ingredients – yep, ALL of them together in one go.
Heat to just boiling, cover and reduce heat to simmer. Stir occasionally. Cook until all vegetables are tender, approximately 45 minutes .
Serve with cooked past of your choice!
Sybil brought Artichoke Pasta Salad
1-lb. bow tie pasta, cooked according to package directions, drained, and cooled
6 oz. pitted sliced olives
8 oz. artichoke hearts, chopped
8 oz. feta cheese, cubed
8 oz. mozzarella cheese, cubed
Mix all ingredients in large bowl and set aside.
1 clove garlic, chopped
¼ cup fresh basil, chopped
½ tsp. dried thyme
¼ cup shredded parmesan cheese
¾ cup olive oil
¼ cup red wine vinegar
¼ cup balsamic vinegar
¼ tsp. salt
1/8 tsp. pepper
Mix all ingredients in food processor or blender and blend well. Gently toss salad mixture with salad dressing and chill. Serves 8
Mary brought Tom Cruise's Spaghetti Carbonara from The Oprah Show
Makes 4 servings
1/2 inch olive oil (for frying pan)
2 cloves minced garlic
1 chopped onion
8 to 12 thick slices Italian bacon
4 eggs
2 packages spaghetti
2 cups grated Parmesan cheese
In a frying pan, combine 1/2 inch of olive oil, 2 cloves of minced garlic, one chopped onion and the Italian bacon cut into small squares. Let simmer for about a half-hour, being careful not to let the oil get to a boiling point.
In a bowl, beat 4 eggs with lots of salt and fresh ground pepper.
Bring a pan of salted water to a boil. Cook both packages of spaghetti until al dente, drain and immediately add egg mixture to pasta. The eggs are actually cooked by the pasta. (Make sure the eggs are thoroughly cooked before proceeding.) Stir the egg mixture until it is well mixed. Pour in the mixture from the frying pan and stir. Finish with the Parmesan cheese and serve!
Sherry brought Mac and Cheese
2 cups shell macaroni
1/4 each grated cheddar, monterey jack, and provolone cheese
1/2 cup sour cream
1 - 15 oz can diced stewed tomatoes, drained
1 Tbsp butter
2 tsp fresh oregano
Preheat oven to 350 degrees. Cook macaroni according to package instructions, drain and transfer to a 4- cup casserole dish. Stir in remaining ingredients and bake until bubbling, about 30 minutes. Serves 6
DeeAnn brought Blueberry Lasagna from CDKitchen
***Lasagna Filling***
16 Lasagna noodles
2 pounds ricotta cheese
4 Eggs
2 pints fresh blueberries (I used frozen)
2 teaspoons vanilla extract
***Crunchy Topping***
6 tablespoons unsalted butter
3/4 cup all-purpose flour
1 teaspoon cinnamon
1/2 cup rolled quick oats
3/4 cup firmly packed brown sugar
1/2 cup finely chopped nuts of choice (I used almonds)
***Hazelnut Cream Sauce***
1 cup sour cream
1 cup Hazelnut coffee creamer
Hazelnut Cream Sauce Mix 1 Cup of sour cream and 1 Cup of Hazelnut coffee creamer together until completely blended. Spoon over lasagna when ready.
In a large pan of boiling, salted water cook lasagna noodles until they are done. Drain and rinse under cold water. Return the noodles to the pot and cover with enough cold water to cover the noodles. Preheat oven to 350 degrees. Wash and drain berries. In a large bowl combine the ricotta cheese, eggs and vanilla. Stir in the berries. Set aside. Coat the bottom and sides of Two 9"X13" baking pans with cooking oil spray. Layer 4 noodles across the bottom of each pan overlapping slightly. Spread half of the filling over the noodles. Make another layer of noodles and filling. Prepare the topping. In a medium bowl, use your hands to mix together all ingredients until coarse crumbs form. Spread evenly over the berries in each pan. Bake 45 minutes or until topping is golden brown and filling is bubbly. Remove from the oven and let lasagna set 15 to 20 minutes in the pan before cutting into squares. Place a lasagna square on the plate and spoon over some hazelnut sauce over the top. Serves 10.
DeeAnn also brought Creamy Pumpkin Pasta from MomAdvice.com
2 garlic cloves
2 tbsp olive oil
1 pound package of Sweet Italian Sausage (removed from its casing)
2/3 cup to 2 cups pumpkin puree (depending on your personal taste)(I used 2 cups)
1 can chicken broth
¼ cup half & half
½ cup sour cream
¼ tsp nutmeg
1 tsp salt
¼ tsp white pepper
1 tsp sage
2 tbsp fresh parsley, minced
¼ cup Romano Cheese, shredded
1 pound penne or rotini pasta
In a large skillet sauté the garlic in the olive oil on medium heat. Add the sausage and cook until no longer pink, breaking the meat up with your spoon as you cook it. Remove sausage and garlic from the skillet. Pour the chicken broth into the skillet and deglaze the pan using a wire whisk, to bring up all of the flavors stuck to the pan. Whisk in the half and half, sour cream, pumpkin, and seasonings. Simmer for ten minutes. Meanwhile, boil the pasta in salted water until al dente. Drain pasta and stir into the pumpkin mixture along with the turkey sausage, simmering for another three minutes or until the sauce thickens and hugs the pasta. Stir in parsley and garnish with Romano and more parsley.
Side Note- If the sauce is too thick, thin it with a little addition of chicken broth until you get it to the right consistency.
A Little Teaser....
Guess what I am making for Recipe Pioneers this week??????
Blueberry Lasagna AND Creamy Pumpkin Pasta. Yes, there is dessert pasta out there!
Hope to see you all tomorrow nite!!!!
Blueberry Lasagna AND Creamy Pumpkin Pasta. Yes, there is dessert pasta out there!
Hope to see you all tomorrow nite!!!!
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