Ingredients
1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
52 ounces Classico� Tomato and Basil Sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
In a large skillet, brown onion and ground beef over medium heat. Add pasta sauce, and simmer 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
Bake for 30 minutes in the preheated oven, or until cheeses are melted.
Tuesday, June 7, 2011
Recipe : Beef Cabbage Hash
Ingredients
1 pound ground beef
4 medium baking potatoes, peeled and julienned
4 cups shredded cabbage
1 large onion, sliced and quartered
3/4 cup water
1 teaspoon salt
1/2 teaspoon pepper
Directions
In a large skillet, cook beef over medium heat until no longer pink; drain. Add remaining ingredients. Cover and cook over medium-high heat for 10 minutes or until potatoes are tender.
1 pound ground beef
4 medium baking potatoes, peeled and julienned
4 cups shredded cabbage
1 large onion, sliced and quartered
3/4 cup water
1 teaspoon salt
1/2 teaspoon pepper
Directions
In a large skillet, cook beef over medium heat until no longer pink; drain. Add remaining ingredients. Cover and cook over medium-high heat for 10 minutes or until potatoes are tender.
Recipe : Beet and Pear Puree
Ingredients
3 medium beets
5 ounces unsalted butter
1/2 cup minced Vidalia onions
1 1/2 Bosc pears - peeled, cored and minced
2 teaspoons white sugar
3 tablespoons cranberry vinegar
1/4 teaspoon salt
Directions
Preheat oven to 400 degrees F (200 degrees C). Wash beets, and place in a roasting pan. Bake for 45 minutes to 1 hour, or until tender. Set aside to cool.
Melt butter in a large skillet over medium heat. Stir in onion, pears, sugar, and vinegar; cook, stirring frequently, for 20 minutes.
When the beets are cool enough to handle, peel and coarsely chop.
Puree onion mixture in a food processor with metal blade. Add salt and 1/2 of the beets; pulse 4 to 5 times. Add remaining beets, and pulse 2 to 3 times.
3 medium beets
5 ounces unsalted butter
1/2 cup minced Vidalia onions
1 1/2 Bosc pears - peeled, cored and minced
2 teaspoons white sugar
3 tablespoons cranberry vinegar
1/4 teaspoon salt
Directions
Preheat oven to 400 degrees F (200 degrees C). Wash beets, and place in a roasting pan. Bake for 45 minutes to 1 hour, or until tender. Set aside to cool.
Melt butter in a large skillet over medium heat. Stir in onion, pears, sugar, and vinegar; cook, stirring frequently, for 20 minutes.
When the beets are cool enough to handle, peel and coarsely chop.
Puree onion mixture in a food processor with metal blade. Add salt and 1/2 of the beets; pulse 4 to 5 times. Add remaining beets, and pulse 2 to 3 times.
Recipe : Broccoli Sausage Simmer
Ingredients
1 pound fully cooked kielbasa or Polish sausage, cut into 1/4-inch slices
1 bunch broccoli, cut into florets
1/2 cup sliced red onion
1 (14.5 ounce) can diced tomatoes, undrained
1 tablespoon minced fresh basil
1 tablespoon minced fresh parsley
1 teaspoon sugar
3 cups cooked spiral pasta
Directions
In a large skillet, saute sausage, broccoli and onion for 5-6 minutes or until broccoli is crisp-tender. Add the tomatoes, basil, parsley and sugar. Cover and simmer for 10 minutes. Add pasta and heat through.
1 pound fully cooked kielbasa or Polish sausage, cut into 1/4-inch slices
1 bunch broccoli, cut into florets
1/2 cup sliced red onion
1 (14.5 ounce) can diced tomatoes, undrained
1 tablespoon minced fresh basil
1 tablespoon minced fresh parsley
1 teaspoon sugar
3 cups cooked spiral pasta
Directions
In a large skillet, saute sausage, broccoli and onion for 5-6 minutes or until broccoli is crisp-tender. Add the tomatoes, basil, parsley and sugar. Cover and simmer for 10 minutes. Add pasta and heat through.
Recipe : Brussels Sprouts and Chestnuts
Ingredients
3 cups Brussels sprouts
1 cup chestnuts, peeled
1 large oranges, peeled and segmented
1/2 cup low fat, low sodium chicken broth
1 tablespoon canola oil
salt and pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C).
Trim each sprout by cutting a little piece off the bottom. With a small paring knife, make an X in the top of the sprout. Repeat with all sprouts and place in steamer over 2 inches of boiling water. Steam the sprouts covered for about 10 minutes or until tender.
Remove sprouts from pot and allow to cool. Cut each sprout in half and place in a casserole dish. Layer the chestnuts on top of the sprouts. Place the oranges on top of the chestnuts. If using whole roasted chestnuts, follow instructions in step 4
Add the broth and pour over all ingredients. Drizzle the casserole with oil. Grind in pepper and salt. Bake for 15 minutes or until oranges are soft.
To roast whole chestnuts: Mark an X on the rounded side of each chestnut with a pairing knife. Place all the chestnuts on a baking sheet, and roast in the oven for about 30 minutes or until soft. Let cool. Peel, trying to keep the chestnuts as whole as possible.
3 cups Brussels sprouts
1 cup chestnuts, peeled
1 large oranges, peeled and segmented
1/2 cup low fat, low sodium chicken broth
1 tablespoon canola oil
salt and pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C).
Trim each sprout by cutting a little piece off the bottom. With a small paring knife, make an X in the top of the sprout. Repeat with all sprouts and place in steamer over 2 inches of boiling water. Steam the sprouts covered for about 10 minutes or until tender.
Remove sprouts from pot and allow to cool. Cut each sprout in half and place in a casserole dish. Layer the chestnuts on top of the sprouts. Place the oranges on top of the chestnuts. If using whole roasted chestnuts, follow instructions in step 4
Add the broth and pour over all ingredients. Drizzle the casserole with oil. Grind in pepper and salt. Bake for 15 minutes or until oranges are soft.
To roast whole chestnuts: Mark an X on the rounded side of each chestnut with a pairing knife. Place all the chestnuts on a baking sheet, and roast in the oven for about 30 minutes or until soft. Let cool. Peel, trying to keep the chestnuts as whole as possible.
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