Orzo Pilaf
from Steph
1 Tbsp. olive oil
1 Tbsp. butter
1 small sweet onion, chopped
1 stalk celery, finely chopped
1/4 cup very finely chopped carrot
1 garlic clove, minced
2 cups chicken broth
1 cup orzo
1 Tbsp. dried parsley
Salt and pepper to taste
Heat oil and butter in large, heavy saucepan over medium heat. Add onion, celery, carrot and garlic and sauté until soft and tender, about 5 minutes. Add broth and bring to a boil. Stir in orzo and return to boil. Cover and reduce heat to medium-low. Simmer until orzo is tender and has absorbed all liquid, stirring occasionally, about 15 minutes. Remove from heat. Stir in parsley and salt and pepper to taste. Serve immediately. Yield: 4 servings.
Back to the top
![[IMAGE]](line03.gif)
Oven Stroganoff
from Rhonda
I put about 2-1/2 lbs of frozen beef cubes in a big baking dish. I topped it with one envelope of Lipton’s onion soup mix and 1 can cream of chicken soup. It baked at about 300ºF. for 3-1/2 hours. When we got home from church, I just gave it a stir. Then cooked some fettuccine egg noodles and green beans. It was a very tasty meal and very little effort.
Back to the top
Parmesan-Garlic Orzo
1/2 box Barilla orzo pasta
2 tbs. butter or margarine
2 cloves garlic, minced
Salt, pepper, onion powder to taste
3 tbs. parmesan cheese
Cook pasta according to directions; drain. In a small pan, sauté the garlic in the butter until soft, and don't let the butter brown. Stir into hot pasta and season with salt, pepper, and onion powder to taste. Just before serving, stir in parmesan cheese.
Back to the top
Pasta & Meatballs
28 oz. tomato puree or stewed tomatoes
15 oz. tomato sauce
4 oz. sliced mushrooms, drained and coarsely chopped
1 medium onion, finely chopped
2 cloves garlic, minced
1/2 tsp. dried oregano
1/4 tsp. dried basil
1 tsp. salt, divided
1 lb. ground beef
1/4 cup seasoned bread crumbs
1 egg
1/2 pound angel hair pasta, broken into 4-inch pieces
In a crock pot, combine the tomato puree, tomato sauce, mushrooms, onion, garlic, oregano, basil, and 1/2 tsp. salt; mix well. In a medium-sized bowl, combine the ground beef, bread crumbs, egg, and the remaining 1/2 tsp. salt; mix well and form into 1-inch balls. Gently place the meatballs in the sauce; do not mix. Cover and cook on the Low setting for 5 to 8 hours. Remove the cover and add the angel hair pasta; do not stir. Replace the cover and increase the setting to High. Cook for 1 hour, then stir and serve.
Back to the top
Pasta & Zucchini
8 oz. large pasta shells
3 Tbsp. butter
2-1/2 cups sliced zucchini and/or yellow summer squash
1/4 cup sliced green onions
2 cloves garlic, minced
1 Tbsp. snipped parsley
1/2 tsp. Italian seasoning
1/4 cup grated Parmesan cheese
Cook pasta shells to al dente stage as directed on package. Meanwhile, in large skillet, melt butter. Add zucchini, onion, garlic and parsley. Cook and stir about 10 minutes or until vegetables are tender. Remove from heat; drain well. Add pasta to zucchini mixture along with Italian seasoning. Heat and toss 2-3 minutes or until heated through and well mixed. Remove from heat. Add half of the Parmesan and toss. Sprinkle remaining Parmesan on top just before serving. Serves 6.
Back to the top
Pasta Marinara
from Lynda
1 pound spaghetti or linguine, uncooked
two 28-ounce cans peeled plum tomatoes
3 tsp. olive oil OR 3 tsp. vegetable oil
5 tsp. finely minced garlic
two 6-ounce cans tomato paste
2-1/2 tsp. dried oregano, crumbled
Salt and pepper, to taste
2/3 cup minced fresh parsley
Prepare pasta according to package directions; drain. Purée the tomatoes in a blender or food processor. In a medium saucepan, heat the oil, and add the garlic. Sauté the garlic, stirring it for 15 seconds (do not let it brown). Add the puréed tomatoes, tomato paste, oregano, salt and pepper. Bring the sauce to a boil, reduce the heat and simmer the sauce for 20 minutes. Remove the sauce from the heat and stir in the parsley. Pour over pasta.
Back to the top
Pasta Rustica
from McCalls magazine
3/4 pound gemelli, or other twisty pasta
6 cups small broccoli florets
6 slices bacon
1 pound plum tomatoes, seeded, diced
6.5 oz. pkg. garlic and herb cheese spread
slivered fresh basil
Cook pasta according to package directions; add broccoli for last 3 minutes or cooking. Drain. In large skillet, cook bacon until crisp; drain on paper towels and crumble. Discard fat from skillet, add tomatoes and cook until softened. Add cheese spread; cooking over low heat, stirring, for one minute until melted In large bowl, toss with bacon and pasta. garnish with basil.
Back to the top
Pasta Shells with Chicken & Broccoli
2 Tbsp. vegetable oil
1 cup chopped broccoli
1/3 cup chopped onion
2 cloves garlic, finely chopped
1 medium carrot, cut into julienne strips
2 cups cut-up cooked chicken or turkey
1 tsp. salt
2 medium tomatoes, chopped (1-1/2 cups)
4 cups hot cooked medium pasta shells
1/3 cup grated Parmesan cheese
2 Tbsp. chopped fresh parsley
Heat oil in 10" skillet over medium heat. Cook broccoli, onion, garlic and carrot in oil about 10 minutes, stirring occasionally, until broccoli is crisp-tender. Stir in chicken, salt and tomatoes. Cook about 3 minutes, stirring occasionally, just until chicken is hot. Toss with pasta. Sprinkle with cheese and parsley. Serves 6.
Back to the top
Pasta with Browned Butter & Sage
from "The All New Good Housekeeping Cookbook"
1-1/2 cups tiny bow ties or ditalini (7 oz.)
2 Tbsp. butter
1/2 tsp. chopped fresh sage but additional sprigs for garnish
1/4 tsp. salt
pinch ground black pepper
In medium saucepot, cook pasta as label directs; drain. Meanwhile, in 2-quart saucepan, melt butter over medium heat. Cook, stirring, until butter turns golden brown (but if it gets too dark, it will be bitter). Remove from heat and add chopped salt, salt and pepper; keep warm. Add pasta to sage-butter mixture in saucepan. Cook over medium heat, stirring, 1 minute. Transfer to warm serving bowl and garnish with sage sprigs. Makes 6 side-dish servings.
Each serving: 157 calories, 4g protein, 25g carbohydrate, 4g total fat (2g saturated), 10mg cholesterol, 165mg sodium
Back to the top
Pasta with Carbonara Sauce
4 eggs
1/4 cup butter or margarine
1/4 cup whipping cream
1/2 pound bacon, cut up
1 pound fettuccini or spaghetti
1 cup grated Parmesan cheese
1/4 cup snipped parsley
Pepper
Let eggs, butter or margarine, and cream stand at room temperature for 2 to 3 hours. In a skillet cook bacon till brown. Remove bacon and drain on paper toweling. (I often prepare the bacon in advance and quickly reheat in microwave). Heat an ovenproof serving dish in a 250ºF. degree oven.* Meanwhile, beat together eggs and cream just till combined. Set aside. Put pasta to a large amount of boiling salted water. Cook 10 to 12 min or until tender but firm, drain well. Turn hot pasta into the heated serving dish; toss pasta with butter/margarine. Pour egg mixture over and toss until pasta is well coated. Add bacon, cheese, and parsley; toss to mix. Season to taste with pepper. Serve immediately.
NOTE: Heating the serving dish is important step, in order that egg mixture will heat properly. If you are uncertain that egg mixture cooked properly, you can always place completed dish back in heated oven for a few moments to heat through.
Back to the top
Pasta with Chicken, Rosemary & Basil
from Lynda
juice of 1/2 a lemon
4 boneless skinless chicken breasts
3 Tbsp. butter
6 black olives, pitted and chopped fine
1 clove garlic
2 tsp. fresh rosemary, finely chopped
6 fresh basil leaves, finely chopped or 1/2 tsp dried
salt and pepper
3 cups chicken stock, or broth
1 pound penne pasta
2 Tbsp. chopped fresh parsley
1 cup parmesan cheese, freshly grated
Combine chicken and lemon juice; let stand for 20 minutes. Pat chicken dry and heat butter in skillet. Add chicken and sauté over high heat under browned on both sides--3-4 minutes per side. Add olives, garlic, rosemary, basil, and salt and pepper to taste. Cover and cook 3 minutes. Remove the chicken breasts and cut into thin strips. Set aside. Add one cup broth to skillet and over high heat, boil the liquid until thick. Cook the pasta, drain, and return to the pot. Add remaining two cups broth, juices and olive bits from the skillet, and chicken. Toss well. Sprinkle with parsley and serve with parmesan.
Back to the top
Pasta with Four Cheeses
8-oz. package spaghetti or your favorite pasta
1/4 cup butter
1 Tbsp. all purpose flour
1-1/2 cups half and half
1 cup shredded mozzarella cheese
1 cup shredded Fontina cheese
1/2 cup grated provolone cheese
1/4 cup grated Parmesan or Romano cheese
1/4 tsp. salt
1/4 tsp. cracked pepper
2 Tbsp. chopped parsley
Prepare spaghetti as label directs; drain well in colander and keep hot. In 3 quart saucepan over medium heat, in hot butter, stir in flour until blended; cook 30 seconds. Gradually stir in half and half; cook, stirring, until mixture boils and slightly thickens. Stir in mozzarella, Fontina, provolone, and Parmesan cheeses, salt and pepper until smooth and cheese are melted. Pour hot spaghetti into warm, large bowl. Pour cheese sauce over spaghetti; sprinkle with parsley. Toss until spaghetti is well coated. Makes four servings
Back to the top
Pasta with Fresh Herbs
from Lynda
8 oz. of your favorite pastas
2 tbsp olive oil (or you try walnut oil for a change!)
2 tbsp coarsely snipped mixed fresh herbs (sage, rosemary, and basil)
1/4 tsp sea salt
1/4 tsp coarsely ground black pepper
Cook pasta according to package directions and drain. Toss hot pasta with oil, herbs, salt and pepper. Makes 8 side-dish servings or 4 main meal (serving size: about 1/2 cup for 8)
Per serving: 170 calories, 7 g Fat, 0 mg Cholesterol, 67 mg Sodium, 22 g Carbohydrate, 0 g Fiber, 4 g Protein
Back to the top
Pasta with Tomatoes, Basil & Garlic
5 cups coarsely chopped ripe tomatoes, juice reserved
1/3 cup extra-virgin olive oil
1 tsp. balsamic vinegar, optional
1 Tbsp. salt
1 tsp. pepper
2 cloves garlic, peeled
3/4 lb. spaghetti, linguine or other pasta
1 cup packed coarsely chopped fresh basil
1/2 cup grated Parmesan cheese
In large pot over high heat, bring water to boiling for pasta. In serving bowl, combine tomatoes and their juice, oil, vinegar, salt and pepper; set aside. When water is boiling, blanch garlic 30-45 seconds. (For easy blanching, skewer the garlic or use a mesh spoon to scoop it out.) Rinse garlic under cold water. Pat dry, mince and add to serving bowl. Add pasta to pot and cook 7-11 minutes or until al dente. Drain pasta, add to serving bowl and stir to combine. Add basil; stir again. Top with Parmesan cheese. Serves 4.
VARIATION:
Pasta with Shrimp, Tomatoes and Basil: Add 1/2 lb. of peeled and deveined shrimp to water before cooking pasta. Cook shrimp 1-2 minutes, or until cooked through. Remove to the serving bowl, then proceed with recipe as above.
Back to the top
Penne with Roasted Tomatoes & Garlic
1/4 cup olive or vegetable oil
8-10 roma (plum) tomatoes, cut in half
1 tsp. sugar
1/4 tsp. salt
freshly ground pepper
1 bulb garlic, unpeeled
2 cups (8 oz.) uncooked penne pasta
1/4 cup chopped fresh OR 1 Tbsp. dried basil leaves
4 oz. feta cheese, crumbled
Heat oven to 300ºF. Cover cookie sheet with foil; generously brush with 1 Tbsp. of the oil. Arrange tomato halves, cut sides up, in single layer on cookie sheet; brush with 4 tsp. of the oil. Sprinkle with sugar, salt and pepper. Cut1/2" off top of garlic bulb; drizzle 2 tsp. of the oil over garlic. Wrap in foil; place on cookie sheet with tomatoes. Bake 55-60 minutes or until garlic is soft when pierced with knife and tomatoes have begun to shrivel; cool slightly. Cook and drain pasta as directed on package. Squeeze garlic into remaining 1 Tbsp. oil and mash until smooth; toss with pasta. Add tomato halves and basil; toss. Top with cheese. Serve immediately. Serves 4.
Back to the top
Penne with Sausage & Tomatoes
from Bon Appetit magazine
1 Tbsp. olive oil
1 medium onion, chopped
4 Italian hot sausages, casings removed
1/4 tsp. dried red pepper flakes
1/3 cup dry red wine
28 oz. can crushed tomatoes with added puree
2 tsp. dried marjoram, crumbled
8 oz. penne pasta
Salt and freshly ground pepper
Freshly grated Parmesan or Romano cheese
Heat oil in heavy large saucepan over medium heat. Add onion and cook until tender, about 8 minutes. Add sausage and cook until no longer pink, breaking up with fork, about 6 minutes. Stir in pepper flakes. Add wine and boil until absorbed. Mix in crushed tomatoes. Bring to boil, reduce heat and simmer 25 minutes. Stir 2 Tbsp. marjoram into sauce. Cook penne in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return penne to pot. Add half of sauce and stir to coat. Season with salt and pepper. Transfer to large bowl. Serve, passing Parmesan separately. (Freeze remaining sauce up to 2 months in covered container.)
Back to the top
Pepperoni Macaroni
from Quick Cooking magazine
2-1/2 cups uncooked elbow macaroni
1 lb. bulk Italian sausage
1 lg. onion, chopped
15-oz. can pizza sauce
8-oz. can tomato sauce
1/3 cup milk
3-1/2 oz. pkg. sliced pepperoni, halved
4-1/2 oz. jar sliced mushrooms, drained
2-1/2 oz. can sliced black olives, drained
1 cup (4 oz.) shredded mozzarella cheese
Cook macaroni according to package directions. Meanwhile, in a skillet over medium heat, cook sausage and onion until meat is no longer pink; drain. Drain macaroni. In a LARGE bowl, combine pizza sauce, tomato sauce, and milk. Stir in sausage mixture, macaroni, pepperoni, mushrooms and olives. Transfer to a greased 13x9x2 baking dish. Cover and bake at 350ºF. for 30 minutes. Uncover; sprinkle with cheese. Bake 10-15 minutes or until bubbly and cheese is melted. Makes 8-10 servings
Back to the top
Pepperoni Pizza-Hamburger Pie
1 lb. lean ground beef
1/3 cup dry bread crumbs
1 egg
1-1/2 tsp. chopped fresh or1/2 tsp. dried oregano leaves
1/4 tsp. salt
1/2 cup sliced mushrooms
1 small green bell pepper
1/3 cup chopped pepperoni (2 oz.)
1/4 cup sliced ripe olives
1 cup spaghetti sauce
1 cup shredded mozzarella cheese (4 oz.)
Heat oven to 400ºF. Mix beef, bread crumbs, egg, oregano and salt; press evenly against bottom and side of ungreased 9" pie plate. Sprinkle mushrooms, bell pepper, pepperoni and olives into meat-lined plate. Pour spaghetti sauce over toppings. Bake uncovered 25 minutes or until beef is no longer pink in center and juice is clear; drain carefully. Sprinkle with cheese. Bake 5 minutes longer or until cheese is light brown. Let stand 5 minutes before cutting. Serves 6.
Back to the top
Pierogi Casserole
from Pam
10-12 potatoes boiled and mashed
3/4 lbs shredded cheddar cheese
2 1/2 sticks of butter
2 onions, diced
12 lasagna noodles, cooked
Cook noodles according to package directions; drain. Mash and prepare potatoes. Add cheese to potatoes; mix well. Sauté onions in butter until soft. Add 1/3 of onion and butter to potato mixture, salt to taste. Butter a 9x13” dish. Place a layer of noodles, then a layer of potatoes. Repeat ending with noodles. Pour remaining butter/onion over top. Cover with foil. Bake at 350ºF until heated through (20minutes to 1/2 hr) .
Back to the top
Pizza Bianca
from Alford and Duguid
Dough:
1-1/2 cups warm water
1/2 tsp. dry yeast
4 cups flour (approximately): unbleached all-purpose or hard white flour, or a 50-50 blend of white and whole wheat
1 tsp. salt
2 Tbsp. olive oil
Topping:
2 Tbsp. olive oil (approximately)
1 tsp. fine sea salt
Leaves from 3 sprigs rosemary (approximately 2 tablespoons), optional
Place water in a large bowl. Water should be warm but not hot to the touch. Stir in the yeast and allow to dissolve. Stir in 1 cup flour, stirring constantly in the same direction. Stir in another cup flour, then stir 100 times in the same direction (one minute). This helps develop the gluten. You now have a sponge. Cover, and let stand for half an hour or up to three hours. When you are ready to continue, sprinkle on salt and oil, then add more flour, stirring it in a half cup at a time. The dough will be getting heavier and harder to stir. When you can stir no longer, flour a kneading surface well and have more flour handy beside your work surface. Turn dough out and knead, adding extra flour to your work surface as necessary to prevent the dough from sticking. The dough will gradually become smooth and easy to work. Knead for 10 minutes, clean bread bowl, oil it lightly, and place the ball of dough into the bowl to rise, covered with plastic wrap. Let rise until more than doubled, almost three hours. When the volume of the dough has approximately doubled, you can proceed to the next step. Dough can be made ahead to this point and then stored. If you wish postpone baking, gently push dough down, and leave covered in the bowl to rise again. If delay will be more than several hours, instead store dough in a plastic bag in the refrigerator (for not more than five days). Bring out of the cold and take out of the plastic bag at least an hour before you want to work with it. Lightly flour your work surface and lightly oil a 12 by 18-inch baking sheet. Preheat oven to 450ºF. Turn dough out onto work surface and flatten with the lightly floured palm of your hand. Pull and stretch the dough gently out into the rectangular shape you need to fit your baking sheet. Take your time and give the dough time to rest if it is resisting stretching. It will need to get quite thin. When you have stretched the dough to approximately the shape and size you need, transfer it to baking sheet and continue to gently press and stretch it to fit. Don't worry if it tears, just patch the hole with another piece of dough and press firmly to join the edges. If you have extra dough hanging over the edge, trim it off and use it to make another small pizza. Dough should be of an even thinness across the flat part of the baking sheet and should form a slight rounded rim as it meets the edge (which is for many people the best part of the pizza). Brush top of pizza with oil, then dimple the surface all over with your fingers. Sprinkle on sea salt and then optional rosemary leaves. Place baking sheet on the bottom rack of the preheated oven and bake until the crust around the edge is slightly golden, 5 to 8 minutes, depending on how thin the pizza is. Remove from oven, brush crusts lightly with olive oil and also the center if you wish. Cut into large squares and serve warm or hot. We have often made pizza bianca several hours ahead, then wrapped it in a clean kitchen towel to keep it moist until we are ready to reheat it for serving. To reheat, place in a dampened paper bag in a 300ºF oven for about 10 minutes.
Back to the top
Pizza Casserole
4 Tbsp cooking oil (I used olive oil)
1 medium onion, chopped
2 bell peppers, chopped
2 cloves garlic, chopped
1 lb. ground beef
2 tsp salt
1/4 tsp pepper
2 tsp dried oregano
1 tsp dried basil
4 Tbsp Worcestershire sauce
3 cups dry macaroni noodles
14.5 oz. can diced tomatoes, undrained
26 oz. jar spaghetti sauce
two 14.5 oz. cans black olives, if whole, cut in half
8 oz. shredded Mozzarella cheese (2 cups)
1 pkg. sliced pepperoni
In microwave safe dish, pour in olive oil (should be enough to cover bottom of dish). Add onion, bell pepper and garlic. Microwave on high 6-8 minutes until crisp-tender. Pour into large mixing bowl. Brown ground meat in microwave with salt, pepper, oregano, basil and 2 tbsp Worcestershire. While meat is cooking, place dried macaroni in water on stove to cook. When macaroni and meat is finished, add to mixing bowl along with all remaining ingredients (to include the remaining 2 tbsp of Worcestershire) and mix well.
Back to the top
Pizza Dough
from FoodTV
1/4 cup warm water
2 pkg. yeast
1 tsp. sugar
3 cups (bread) flour (I include about 1/2 cup whole wheat flour in that 3 cups)
1 tsp. salt
1 1/2 Tbsp. sugar
1/4 cup parmesan (fresh is best)
1 1/2 tsp. garlic powder (cut back to 1 t.)
1 cup lukewarm water
1 Tbsp. olive oil
Mix water, yeast and sugar; let rise. Mix flour, salt, sugar, Parmesan, garlic powder, water and olive oil; knead briefly. Let rise, covered in a warm place about 45 minutes to 1 hour. Spread on pizza pan and put on your favorite toppings. Bake at 450ºF. for about 12-14 minutes. Top with mozzarella when it comes out of the oven.
Back to the top
Pizza Hot Dish-Casserole
2 lbs. ground beef
1/2 cup chopped onion
15 oz. prepared spaghetti sauce
8 oz. tomato sauce
1/2 cup water
1 tsp. garlic salt
1 Tsp. oregano
dash of salt and pepper
8 oz wide egg noodles
10-3/4 oz. cheddar cheese soup
8 oz. grated mozzarella cheese
optional: pepperoni, green peppers, etc.
In skillet, cook ground beef with onion until browned; drain well. Meanwhile, cook and drain egg noodles as directed. Add cheddar cheese soup to noodles and mix. Add all other ingredients to the browned hamburger except mozzarella cheese; stir. Spread half of the meat mixture on bottom of a 9x13" pan. Spread noodle mixture on the top of meat mixture. Top with remaining meat mixture. Cover with foil. Bake at 350º for about 50 minutes Uncover dish, sprinkle with mozzarella cheese and return to oven until cheese melts and starts to turn brown.
Back to the top
Pizza Pasta Casserole
from Kim
2 lb. ground beef
1 large onion, chopped
two 28 oz. jars spaghetti sauce
16 oz. spiral pasta, cooked and drained
4 cups (16 oz.) shredded mozzarella cheese
8 oz. sliced pepperoni
In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in spaghetti sauce and pasta. Transfer to two greased 13x9” baking dishes. Sprinkle with cheese. Arrange pepperoni over the top. Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350ºF. for 25-30 minutes or until heated through.
To use frozen casserole: Thaw in the refrigerator overnight. Bake at 350ºF. for 35-40 minutes or until heated through. Yield: 2 casseroles (8-10 servings each).
Back to the top
Pizza Popover
from “Casseroles,” by Christie Katona and Thomas Katona
1/2 lb. ground pork sausage
1/2 lb. lean ground beef
15 oz. can tomato sauce
1 cup + 2 Tbsp. flour
1 tsp. dried oregano
1/4 tsp. salt
12 oz. mozzarella cheese, sliced
2 eggs
1 Tbsp. corn oil
1 cup milk, whole or 2%
1/4 tsp. salt
1/4 cup grated Parmesan cheese
Heat oven to 425ºF. In large skillet over medium-high heat, cook sausage and beef until crumbly. Drain off fat. Add tomato sauce, 2 Tbsp. of the flour, oregano and salt. Heat to boiling and cook 2 minutes. Pour into ungreased 9x13” casserole. Arrange cheese slices over top. Beat together eggs, oil, milk, salt and 1 cup flour and pour over cheese and meat. Sprinkle with Parmesan and bake until puffy and cheese has melted, about 25-30 minutes. Cut into squares to serve. Serves 4-6.
Back to the top
Pizza Sauce
from "The All New Good Housekeeping Cookbook"
1 Tbsp. olive oil
1 large garlic clove, finely chopped
28-oz. can tomatoes in thick puree, chopped
1/4 tsp. salt
In nonreactive 2-quart saucepan, heat oil over medium heat. Stir in garlic and cook, stirring frequently, until golden, about 30 seconds. Add tomatoes with their puree and salt; heat to boiling over high heat. Reduce heat and simmer 10 minutes. Makes 3 cups.
Each 1/4 cup: 28 calories, 1g protein, 4g carbohydrate, 1g total fat (0g saturated), 0mg cholesterol, 153mg sodium
Back to the top
Pizza Sauce #2
12-1/2 oz. chopped tomatoes
6 oz tomato paste
1 tsp olive oil
1/2 tsp dried oregano
1 tsp dried basil
1 chopped clove garlic
1/2 tsp salt
1/4 tsp ground pepper
Combine all ingredients; mix well. Spread on pizza shell and top with desired toppings. Bake as directed for shell. Makes enough sauce for two pizzas.
Back to the top
Poppin' Fresh Barbecups
from Pillsbury Best of the Bake-Off Cookbook
Peter Russell, Shawnee-Mission, KS, 1968 Prize Winner
1 lb. ground beef
1/2 cup barbecue sauce
1 Tbsp. instant minced onion or 1/4 cup chopped onion
1-2 Tbsp. brown sugar
12-oz. can refrigerated flaky biscuits
2 oz. (1/2 cup) shredded Cheddar or American cheese
Heat oven to 400ºF. Grease 10 muffin cups. Brown ground beef in large skillet until thoroughly cooked; drain. Stir in barbecue sauce, onion and brown sugar. Cook 1 minute to blend flavors, stirring constantly. Separate dough into 10 biscuits. Place 1 biscuit in each greased muffin cup; firmly press in bottom and up sides, forming 1/4” rim. Spoon about 1/4 cup meat mixture into each biscuit-lined cup. Sprinkle each with cheese. Bake 10-12 minutes or until edges of biscuits are golden brown. Cool 1 minute; remove from pan. Serves 10.
To make ahead: Prepare as directed above. Cover; refrigerate for up to 2 hours. Bake as directed.
Back to the top
Potato Pot Pie
8 oz. mushrooms, sliced
1/4 cup onion, chopped
1 cup + 2 Tbsp. Miracle Whip, divided
1/4 cup flour
1 tsp. dried basil leaves
1/2 tsp. salt
1/2 tsp. pepper
1-1/4 cups milk
2 cups cooked chopped chicken or turkey
10-oz. pkg. frozen mixed vegetables, thawed and drained
1-1/2 cup shredded cheddar cheese, divided
2 cups potatoes, mashed with 1/2 cup Miracle Whip
In ovenproof 2-quart skillet, cook mushrooms and onions in 2 Tbsp. Miracle Whip over medium-high heat. Add flour and seasonings; gradually add milk, stirring until thickened. Stir in 1 cup Miracle Whip, chicken, vegetables and 1 cup cheese. Cook 5 minutes; remove from heat. Top casserole with potato mixture; broil until golden. Sprinkle with remaining cheese; broil until cheese begins to melt. Serves 6.
Back to the top
Quick & Creamy Macaroni & Cheese
recipe modified by Lynda from
The American Dietetic Association/National Center for Nutrition and Dietetics
1 package elbow macaroni, (7 oz)
2 Tbsp. reduced-calorie margarine
2 Tbsp. all-purpose flour
3/4 cup skim milk
1/4 tsp. Morton's salt substitute, optional
1/8 tsp. cayenne, or black pepper
1 cup shredded reduced-fat Monterey Jack cheese, (4 oz) *see notes
1 cup shredded lowfat cheddar cheese, (4 oz) *see notes
1 red bell pepper, optional
Cook macaroni according to package directions without added salt. Melt margarine in a heavy medium saucepan over medium heat. Add flour; cook 1 minute, stirring constantly. Add milk; cook until thickened and smooth, stirring occasionally. Reduce heat to low; add cheeses. Cook until cheese melts, stirring constantly. Add drained macaroni. Mix well. Add diced red bell peppers for garnish, if desired. Makes 4 servings, 5 WW points/serving
Lynda’s Notes: Or other shredded reduced-fat Mexican blend of cheeses such as cheddar, Monterey Jack, asadero, and queso quesadilla
Per serving (excluding unknown items): 235 Calories; 8g Fat (32.5% calories from fat); 19g Protein; 19g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 419mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat.
Back to the top
Quick & Easy Macaroni & Cheese
from “The Best of Mr. Food Cookin’ Quickies”
8 oz. large elbow macaroni, cooked
2 cups (8 oz.) shredded sharp Cheddar cheese
10-3/4 oz. can cream of mushroom soup, undiluted
1/2 cup mayonnaise
1/2 cup milk
1/2 cup soft, coarse bread crumbs, made from French bread, lightly toasted, see below
1 Tbsp. butter, melted
Preheat oven to 375ºF. Stir together macaroni, cheese, soup, mayonnaise and milk in lightly greased, broilerproof 2-quart baking dish. Bake 22-25 minutes or until bubbly. Set oven to broil. Stir together bread crumbs and butter; sprinkle over casserole. Broil 5-1/2” from heat for 45-60 seconds or until lightly browned. Serves 6.
To make homemade bread crumbs: Process bread slices in food processor or blender. It takes about 2 slices of bred to make 1 cup soft bread crumbs.
Back to the top
Quick Crescent Taco Pie
1-1/4 lbs. lean ground beef
1 pkg. taco seasoning mix
1/2 cup water
1/2 cup chunky salsa
8 oz. can refrigerated crescent rolls
1-1/2 cups crushed corn chips, divided
1 cup (8 oz.) sour cream
6 slices American cheese
shredded lettuce
sliced ripe olives
diced tomatoes
Brown meat in large skillet; drain. Add seasoning mix, water and salsa. Simmer 5 minutes. Spread crescent roll dough in 10” pie plate to form crust. Press edges together at seams. Sprinkle 1 cup corn chips over crust. Spoon meat mixture over chips. Spread sour cream on top. Cover with cheese slices; sprinkle with remaining corn chips. Bake at 375ºF. for 20 minutes or until crust is golden brown. Serve with lettuce, olives and tomatoes. Serves 6-8.
Back to the top
Quick Pizza Dough
from "The All New Good Housekeeping Cookbook"
about 2 cups all-purpose flour
1 pkg. quick-rise yeast
3/4 tsp. salt
3/4 cup very warm water (120-130ºF)
cornmeal for sprinkling
In large bowl, combine 2 cups flour, yeast and salt. Stir in water until blended and dough comes away from side of bowl. Turn onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Shape dough into one ball for one rectangular pizza, two balls for two round 10” pizzas and four balls for four 6” round pizzas. Place on cookie sheet (for four balls, use two cookie sheets). Cover loosely with greased plastic wrap; let rest 10 minutes. Sprinkle large cookie sheet with cornmeal. Shape dough: To make one large pizza, on prepared cookie sheet, roll dough into 14x10” rectangle; fold edges in to form 1” rim. For two 10” pizzas, pat and stretch one ball into 10” round. For four 6” pizzas, pat and stretch one ball into 6” round Form 1/2” rim. Repeat to make three more pizzas. Serves 4.
Each 1/4 portion of dough: 233 calories, 7g protein, 48g carbohydrate, 1g total fat (0g saturated), 0mg cholesterol, 438mg sodium
Back to the top
Quick Tater Tot Bake
from "Recipe Hall of Fame Quick and Easy Cookbook"
1 lb. hamburger
1 small onion, chopped
salt and pepper to taste
16-oz. pkg. frozen tater tots
1 can cream of mushroom soup, undiluted
1/2 can milk or water
1 cup (4 oz.) shredded Cheddar cheese
Brown hamburger and onion, drain. Season with salt and pepper. Place in greased 1-1/2 to 2-quart casserole. Top with potatoes. Combine soup and milk or water. Pour over potatoes. Sprinkle with cheese. Bake at 325ºF for 30-40 minutes.
Back to the top
Quickie Pasta Bake
1 Tbsp. olive oil
1 onion, chopped
2 cloves garlic, minced
28-oz. can crushed tomatoes
1 tsp. oregano
salt and pepper to taste
1 lb. ziti or rotini, cooked and drained
2 cups grated cheese, any type
Preheat oven to 350ºF. Heat oil in large, heavy, ovenproof skillet. Add onion and garlic; sauté till soft, about 5 minutes. Add tomatoes, oregano, salt and pepper. Cook till heated through, about 5 minutes. Add cooked pasta and 1/2 cup grated cheese. Sprinkle remaining cheese on top. Bake 15-20 minutes or until cheese on top is bubbly. Serves 6.
Back to the top
Ranch House Potato Casserole
from Pieri
4 large (2 pounds) russet baking potatoes
3 Tbsp. dry white wine or beer
1 Tbsp. unsalted butter
3/4 tsp. salt
1/8 tsp. freshly ground black pepper
1 Tbsp. olive oil, butter, or bacon fat
1 large green pepper, trimmed and cut into 1/2" squares
1 onion, chopped
1/2 tsp. dried basil, crumbled
5 slices (4 oz.) bacon, fried and drained
1 tsp. cider vinegar
1 cup diced sharp cheddar cheese (4 oz.)
1/4 cup shredded sharp cheddar (1 oz.)
1/2 tsp. paprika
Put the whole unpeeled potatoes into a large saucepan and add cold water to cover by 1-inch. Place over high heat, partially cover and bring to a boil. Boil over moderately high heat until tender when pierced with a fork, about 45 minutes. Drain. When the potatoes are cool enough to handle, pull off the skins with the aid of a paring knife. Put them into a large bowl; add the wine, butter, salt and pepper and coarsely mash with a potato masher or large fork. Spoon the olive oil or other fat into a large heavy skillet and place over moderate heat. Add the bell pepper, onion, and basil; sauté to soften the vegetables, about 5 minutes. Turn out over the mashed potatoes. Coarsely crumble the bacon over the mixture and stir in the vinegar. Fold in the diced cheese. (If assembling ahead of time, let the mixture cool to room temperature before adding the diced cheese. If desired, cover and refrigerate overnight; bring to room temperature before baking. Adjust an oven shelf to the top third of the oven. Preheat oven to 425ºF. and prepare the casserole. Turn the potato mixture into the casserole and spread in an even layer. Sprinkle with the grated cheddar and paprika. Bake in the top of the oven for about 25 minutes or until hot and golden brown. Let stand for at least 5 minutes before serving. Run a knife around the edges to loosen, cut into squares or rectangles. Serves 4.
Back to the top
Rasta Pasta
from Ann
8 oz. bow ties pasta
1 tsp. chopped garlic
2 Tbsp. olive oil
1 cup chopped fresh spinach
1cup broccoli florets
1 medium red pepper, roasted
1 cup grilled chicken, sliced into 1/2" wide pieces
1cup prepared Alfredo sauce
1/8 cup prepared basil pesto
1 tsp. Italian seasoning
2 Tbsp. shredded Parmesan cheese
Cook pasta according to package directions. Drain well and set aside. In a 10" sauté pan, sauté garlic in olive oil. Add spinach, broccoli, red pepper and grilled chicken; toss to combine. Stir in Alfredo sauce and pesto; simmer an additional 5 minutes. Reheat pasta if necessary under hot running water in a strainer; pour into a pasta bowl. Pour Alfredo sauce mixture over bow ties. Sprinkle with Italian seasoning and Parmesan. Serves 2.
Back to the top
Ravioli Casserole
from Susan
2 large jars spaghetti sauce (homemade or store bought)
2 pkg. cheese or meat ravioli
15 oz. ricotta cheese
1 egg
12 oz. shredded mozzarella cheese
4 oz. grated Parmesan cheese (or more, to taste)
4 Tbsp. fresh parsley
1/2 tsp. garlic powder
1 tsp. red pepper flakes
pine nuts, optional
Cook ravioli for half the cooking time directed on the package. (You can do this the day before and toss with a little olive oil.) Mix together ricotta, egg, mozzarella, grated parmesan cheese, parsley, garlic powder, and red pepper flakes. If you like pine nuts, put some in there, too. The extra crunch is nice. Get a deep oven-safe casserole dish and spray with Pam. Start layering: tomato sauce, ravioli, cheese mixture, tomato sauce, ravioli, cheese, and end up with tomato sauce. The more tomato sauce you put in, the moister the casserole will be. Last time I put in layers of fresh baby spinach (uncooked) between the cheese and the tomato sauce, and I really liked it. Don't know if kids will eat it, though. Cover with mozzarella cheese and bake covered 325ºF. for 30 minutes, and then uncovered to get some color on the cheese (10 minutes, more or less).
NOTE: You can assemble the casserole the day before, and it will save you some last minute wear-and-tear before company comes.
Back to the top
Ravioli Lasagna
1 pkg. frozen cheese ravioli
28-oz. jar pasta sauce
1 lb. group beef
1-1/2 cups shredded mozzarella cheese
Heat oven to 425ºF. Brown ground beef in skillet. Spoon 1 cup sauce into bottom of greased 9x11x2" baking dish. layer half of frozen pasta on top of sauce. Cover with half of the ground beef and3/4 cup mozzarella cheese. Cover with 1 cup sauce. Repeat layering with pasta and ground beef. Top with remaining sauce. Be sure sauce covers ravioli. Bake, covered, 35 minutes. Sprinkle with remaining cheese. Bake, uncovered, until cheese is browned and bubbly, about 5 minutes. Garnish with Parmesan cheese and parsley. Serves 4.
Back to the top
Rice, Corn & Spinach Casserole
from "The Best Little Slow Cooker Cookbook Ever"
10 oz. pkg frozen chopped spinach, partially thawed
1-1/2 cups converted white rice
1 can cream of mushroom soup
2 cups water
4 oz. can diced green chiles
15 oz. can whole kernel corn, drained
1/2 tsp. garlic powder
1 cup shredded sharp cheddar cheese
In a 3 or 4 quart crockpot. combine the undrained spinach, rice, undiluted soup, water, chiles, corn, and garlic powder. Mix well. Cover and cook on the high heat setting for 2-2.5 hours, or just until the rice is tender but not mushy. Sprinkle the cheese on top, cover, and cook 5 minutes longer, or until the cheese is melted. Serve immediately.
Back to the top
Rice with Spinach, Herbs & Cheese
from Linda W.
1 cup white rice, or brown rice
salt and pepper, to taste
1 lb. fresh spinach
1 Tbsp olive oil
1 onion, minced
1 garlic clove, minced
1 tsp. chopped thyme
1/4 cup minced parsley
1 pinch red pepper flakes
1/4 lb. grated provolone cheese
3 eggs, beaten , optional
Preheat oven to 350ºF. Cook rice in salted water until tender but still undercooked (15 minutes for white rice, 30 minutes for brown). Drain, rinse with cold water, drain again and set aside. Wash spinach and remove stems. Cook spinach in the water that clings to the leaves, until wilted. Cool and chop coarsely. Heat the oil, add the onion and sauté until softened. Add the garlic and thyme. Combine all the ingredients together and season with salt and pepper to taste. Lightly oil a baking dish and add the spinach mixture. Drizzle more oil over the top, if desired. Cover with foil and bake for 25 minutes. Remove foil and cook for 5 minutes more.
Back to the top
Rigatoni with Four Cheeses
3 cups milk
1 Tbsp. chopped carrot
1 Tbsp. chopped celery
1 Tbsp. chopped onion
1 Tbsp. parsley sprigs
1/2 bay leaf
1/4 tsp. black peppercorns
1/4 tsp. hot pepper sauce
dash ground nutmeg
1/4 cup butter
1/4 cup flour
1/2 grated Parmesan cheese
1/4 cup Romano cheese
12 oz. rigatoni, cooked and drained
1-1/2 cups (6 oz.) shredded cheddar cheese
1-1/2 cups (6 oz.) shredded mozzarella cheese
1/4 tsp. chili powder
Combine milk, carrot, celery, onion, parsley, bay leaf, peppercorns, hot pepper sauce and nutmeg in large saucepan. Bring to a boil. Reduce heat to low; simmer 10 minutes. Strain; reserve liquid. Heat oven to 350ºF. Melt butter in medium saucepan over medium heat. Stir in flour. Gradually stir in reserved liquid. Cook, stirring constantly, until thickened. Remove from heat. Add Parmesan and Romano cheeses; stir until blended. Pour into large bowl. Add rigatoni; toss gently to coat. Combine cheddar and mozzarella cheeses in medium bowl. Place half the pasta mixture in greased 2-quart casserole; sprinkle with cheese mixture. Top with remaining pasta mixture. Sprinkle with chili powder. Bake 25 minutes, or until bubbly. Garnish as desired.
Back to the top
Rigtaoni with Sausage Sauce
1 lb. mild Italian sausages
1/2 cup butter or margarine
1 lb. rigatoni, mostaccioli, rotini or penne pasta
2 cups whipping cream
1 cup grated Parmesan cheese (fresh)
1 tsp. grated nutmeg
Remove casings from sausages; crumble meat. In large sauce pot, over medium-low heat, melt butter. Add sausage and cook slowly, stirring occasionally until sausage is lightly browned. Meanwhile, cook pasta in salted water according to package directions until al dente; drain pasta well. Add cream to sausage. Increase heat to medium-high and bring to a boil. Adjust heat so mixture boils gently. Cook, stirring occasionally, until sauce is slightly thickened (about 5 minutes), Add parmesan and nutmeg. When cheese softens (1 or so minutes), add in pasta. Mix and serve immediately.
Back to the top
Rolled Tacos
from Amanda
In one skillet, brown 1-1/2 to 2 pounds of ground beef. I season the meat with Adobo seasoning and ground pepper. Drain meat in a colander. Return skillet to stove and add 2 tsp. olive oil and one finely chopped onion. Cook that for about 1-2 minutes or until soft but not brown. Add 2 cloves garlic and stir. Add 4 chopped tomatoes and a can of Ro-tel chopped tomatoes and green chilies. Bring to a boil, then turn down and simmer. In another skillet, heat about 1 inch of oil. Fry 16 corn tortillas quickly, just to soften. Drain on paper towels. Heat oven to 400. When tortillas are cool enough to handle, roll 2 tbsp. meat in each and place seam side down in a casserole dish. Pour tomato sauce over all, top with grated cheese and bake until melted.
Amanda’s Note: For extra zip, add more jalepenos to the sauce with tomatoes
Back to the top
Rotini Casserole
from Ann
1/4 pound ground beef
1 pound rotini (spring pasta)
1 quart tomato sauce
12-ounce container ricotta cheese
1/4 cup grated pecorino Romano cheese
4 slices mozzarella cheese
Preheat oven to 300ºF. Brown the ground beef on stovetop. Cook the rotini using suggested cooking time on the pasta box. Mix the sauce, a handful of the grated cheese, browned ground beef and rotini together in a large mixing bowl. Use a 9x13” baking pan and layer it with the pasta/meat mixture followed by the ricotta cheese. Repeat once more and then put strips of mozzarella cheese on top. Cover with aluminum foil and bake for 60 minutes at 300 degrees. Serve immediately.
Back to the top
![[HOME]](hometab.gif)
![[E-mail me!]](emailtab.gif)
Back to Recipes Main Page
Casseroles, page 1
Casseroles, page 2
Casseroles, page 3
Casseroles, page 4
Casseroles, page 5
Casseroles, page 6
Casseroles, page 7
Casseroles, page 9
Casseroles, page 10
Casseroles, page 11
|
![[FAVORITE RECIPES]](recipeshead.gif)