A small collection of recipes. I will be slowly adding my favourites.
Monday, December 3, 2007
Prep time: 20 minutes
1 package (8 oz.) shredded mozzarella cheese, divided
1 container (15 oz.) part-skim ricotta cheese
2 large eggs
1/4 cup grated Parmesan cheese
1 tsp. salt, divided
1 cup shredded carrots
3 cups firmly packed shredded zucchini
1 jar (26 oz.) roasted garlic marinara sauce
8 to 10 regular lasagna noodles (not the no-boil variety)
1. Remove 1/2 cup cheese from a package of shredded mozzarella and set aside. In a bowl, combine remaining mozzarella, the ricotta, eggs, Parmesan, and 1/2 tsp. salt.
2. Cook carrots in microwave for 2 minutes. Stir into cheese mixture and set aside. In another bowl, stir remaining 1/2 tsp. salt into shredded zucchini.
3. Spray 5-quart slow cooker with vegetable cooking spray. Spread 1/3 cup sauce on bottom. Gently break 2 noodles to fill and cover bottom. Spread 1 cup cheese mixture over noodles. Top with 1 cup shredded zucchini, then spread 2/3 cup marinara sauce over zucchini. Add another layer of noodles, and repeat layers of cheese mixture, zucchini, and sauce. Add a third layer of noodles, and top with remaining cheese mixture and zucchini. Top with noodles and remaining sauce, and sprinkle with 1/2 cup reserved mozzarella cheese. Cook on high for 3 hours.
Makes 8 servings.
2 pounds lean ground beef
2 medium onions (chopped)
1 green pepper (chopped)
1 red pepper (chopped)
2 medium tomatoes (chopped)
8 to 10 fresh mushrooms (sliced)
1 19 oz can of tomatoes (I know this size is hard to find in the US.)
1 10 oz. tin tomato soup
1/2 14 ounce tin red kidney beans (I usually use the full can)
a smidgen of cayenne pepper
1/2 teaspoon sage
1/2 teaspoon nutmeg
lots of pepper
grated cheddar cheese for garnish
1. Cook ground beef well and drain excess fat; set aside. In the same pan saute onions and mushrooms until tender; season with pepper to taste.
2. Combine beef, onion mixture, red and green peppers and tomatoes in large pot(Use a crockpot if bringing to a potluck). Add tinned tomatoes, soup, beans and spices.
3. Simmer to blend flavours; peppers should be tender and liquid evaporated to consistence you like. Check seasoning and serve with grated cheddar and a fresh roll/bread.
Wednesday, October 17, 2007
from Sheila Elaine Lemley Orndorff Galford
from Melissa's blog
8 cups water
2 cups sugar
12 ounce frozen orange juice
2 lemons (juice of)
1 quart can unsweetened pineapple juice
2 tbsp whole cloves
5 tbsp tea or 2 double bags or 4 small tea bags
Boil Water, cloves and tea.
Simmer 5 minutes-strain.
Add juices, sugar and boil 8 minutes.Serve hot or cold. Keep refrigerated
Monday, October 1, 2007
2 parts triple sec (Or cointreau if you don't mind spending a few extra pennies.)
2 parts cranberry juice
1 part lime juice (None of that bottled stuff. Keep fresh limes handy. One drink takes one lime.)
Thursday, July 19, 2007
3/4 cup sugar
4 cups cold water
Cut lemons into thin slices, remove seeds. Place slices in a large non metal bowl; sprinkle with sugar and let stand 10 minutes. Press lemons with the back of a spoon to extract juice.
I actually got out my potato masher and gave them all a good squeeze. I got way more juice that I usually do just squeezing lemons into a pitcher.
Transfer mixture to a pitcher and add water. Stir and then remove lemons. Serve over ice.
Thursday, May 17, 2007
1 to 1.5 cups coffee... pour into an ice cube tray and freeze
2 cups milk (you can use skim.)
1/4 cup sugar
1/4 cup chocolate syrup (the reduced-sugar works fine.)
Combine all in a blender, pulse until frothy, and enjoy!
Thanks to Amy's Cooking Adventures.
Friday, April 20, 2007
- source: Robert, a bartender at New York City's Four Seasons hotel (Oprah's website)