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From: Art Guyer <aguyer42@myactv.net>
Sent: Monday, December 30, 2013 11:46 PM
This was great. Our daughter (and I) made this for Christmas Eve
Dinner. I really only help on the rolling!
* Exported from MasterCook *
Easy Roll-Up Cannelloni
Recipe By : Candice Valencia
Serving Size : 24 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons olive oil
2 pounds Italian turkey sausage, casing removed
2 large sweet onions, diced
8 cloves garlic, minced
1 tablespoon Italian Seasoning
1 teaspoon black pepper, divided
2 teaspoons salt, divided (plus 1 tablespoon for the pasta water)
15 ounces part-skim ricotta
4 cups mozzarella
2 pounds frozen spinach, thawed and drained thoroughly
2 cups Parmesan, divided
6 eggs
5 packages no-boil lasagna pasta (such as Barilla), plus an extra
box for breakage
6 or 7 large jars of pasta sauce
Cannelloni is traditionally made by stuffing fresh pasta or
crespelle (pancakes), both of which are time-consuming to make. This
quick version uses no-boil lasagna sheets, which are briefly cooked,
then rolled around a savory filling of sausage, spinach and cheese.
Topped with pasta sauce, it's dinner all wrapped up.
1. Heat the oven to 375F and bring a large pot of water to a boil.
2. Heat 3 olive oil in a medium saucepan over medium-high heat. Add
the sausage and cook it about 5 minutes, breaking it into smaller
pieces with a slotted spoon. Add onions and garlic, Italian
seasoning, 1/2 teaspoon black pepper, and 1 teaspoon salt. Continue
to cook until the sausage is no longer pink and the onions are
translucent. Using the slotted spoon, transfer the sausage mixture
to a large bowl and set it aside.
3. Mix the ricotta, mozzarella, spinach, Parmesan, eggs, the
remaining teaspoon salt and 1/2 teaspoon pepper with the bowl of
cooked sausage. Stir to combine well, then set the mixture aside.
5. Add the tablespoon of salt to the boiling water, then drop in
several of the lasagna pasta sheets. Boil it for about 45 seconds,
stirring every few seconds to keep it from sticking. Drain and
separate the pasta sheets laying them out on a clean, dry kitchen
towel. Work in batches so the sheets do not dry out if you are
making this many cannelloni at one time, or do the job with two
people.
6. Cover the bottom of a 9- by 13-inch pan with 1 cup of the pasta
sauce. Spread a dollop of the filling (about 1/3 cup) across the
short end of a pasta sheet and roll it up. Put the roll in the
prepared pan, seam side down. Repeat the process putting 12 rolls in
the pan. Continue making pans of cannelloni until you have filled 6
pans. We used disposable aluminum foil pans.
7. Top the cannelloni with a cup or two of the sauce and bake them
until heated through, 30 to 40 minutes.
Serve hot, with a small bowl of Parmesan for sprinkling. Extra sauce
at the table is also a good option.
Serves 24 (3 rolls per serving)
Notes: Made by Candice Valencia on Christmas Eve, 2013. I made a
meat (ground venison, ground pork, and spicy pork sausage) sauce on
the preceding day for those of us who prefer red meat to turkey. It
was heated and served on the side at the table. Salad and garlic
bread rounded out the meal.
This recipe makes a lot of cannelloni. Some of them were divided up
into single-serving containers for Candice's son and daughter to
take with them when they leave after Christmas holiday; some were
frozen for us to have in a month or so, plus we had enough for 2 or
3 meals this week.
Contributed to the FareShare Group by Art; December 2013
www.fareshare.net
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From: JennieBartlett@aol.com
Sent: Saturday, December 28, 2013 9:01 AM
We have so many lemons on our tree that I make lemon pie almost on a
daily
basis (give it away), lemon squares, lemon bread and lemonade. This
is my
recipe for lemon pie it is tangy and very lemony.
* Exported from MasterCook *
Tangy Lemon Meringue Pie
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sugar
1/2 cup cornstarch
1 3/4 cups water
4 large egg yolks -- slightly beaten
4 1/2 tablespoons butter
1 cup fresh lemon juice
2 tablespoons lemon zest
...
Meringue:
6 tablespoons sugar
1 tablespoon cornstarch
1/2 cup water
1 dash salt
4 each egg whites
Mix together sugar and cornstarch in a microwave safe bowl,
gradually stir
in the water. Cook in microwave, watching and stirring occasionally
until
it boils and thickens.
Beat some of this mixture into the slightly beaten egg yolks and
then beat
into the hot mixture. Return to the microwave and cook for and
additional
minute. Remove and stir until smooth
Blend in the butter, lemon juice and lemon zest. Pour into a baked
9" pie
shell. Cover with meringue and bake in 400° oven until a delicate
brown.
Serve when cool
FOR THE MERINGUE - Beat egg whites and salt until frothy
Combine cornstarch, sugar and water in a 2 cup microwave safe cup.
Bring
to a boil in the microwave until thickened and translucent.
Pour the cornstarch mixture into the egg white and beat three
minutes or so
until stiff but not dry.
This makes a high meringue which will not weep.
NOTES: After cooling to room temperature, I usually place in the
refrigerator to cool. This makes a tangy pie. For a less tangy pie,
use more
water and less lemon juice.
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From: hderhut@charter.net
Sent: Friday, December 27, 2013 7:17 PM
Saw this unusual chili recipe and thought of Art. Don't know if I'll
like this or not, but I'm going to try it. Probably make it
non-vegan by
subbing ground chicken for the crumbles.
I like all the spices, just never thought of using them in Chili.
* Exported from MasterCook *
Wacky Cincinnati Chili
Recipe By :
Serving Size : 1 cup times 3
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------- ------------------
FOR THE MORNING INGREDIENTS:
3/4 cup (144 g) dry black beluga lentils (You can sub in other
lentils;
the chili just won’t be as dark.)
1 1/2 cups (355 ml) water
2 cloves garlic, minced
1/2 cup (55 g) ground vegan crumbles, either store-bought or
Make-Your-Own Gluten
Crumbles or use 1/2 cup (87 g) cooked quinoa for soy-free** and
gluten-free***
1 bay leaf
1/2 teaspoon ground cumin
1/4 teaspoon ground hot pepper, such as chipotle
1/8 teaspoon ground cinnamon
1 teaspoon chili powder
1 teaspoon cocoa powder
Pinch ground allspice
Ground hot pepper of choice, to taste, optional
...
FOR THE EVENING INGREDIENTS:
1 1/2 cups (270 g) diced tomatoes
Dash freshly ground nutmeg
Salt, to taste
2 to 3 cups (270 to 405 g) cooked pasta, for serving (***use
gluten-free)
Traditional toppings, all optional: shredded vegan cheese (*omit for
oil
free), chopped onions, and cooked kidney beans
In the morning: Add all the morning ingredients to the slow cooker.
Cook
for 7 to 9 hours on low.
Thirty minutes before serving: Add tomatoes and nutmeg, taste, add
salt,
and adjust other seasonings as needed. Turn to high and cook 30
minutes more to
incorporate the tomatoes into the chili.
Remove bay leaf before serving. Serve over cooked pasta and top with
your choice of
toppings.
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From: Art Guyer <aguyer42@myactv.net>
Sent: Tuesday, December 17, 2013 8:35 AM
Here is a recipe that was great:
* Exported from MasterCook *
Parmesan Crusted Chicken
Recipe By : Art Guyer
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1-1/2 cup Mayonnaise
1 cup grated Parmesan cheese
4 tablespoons Italian seasoning, divided
8 boneless, skinless chicken breast halves (about 2-1/2 lbs.) AND/OR
boneless chicken thighs
4 tablespoons Italian seasoned dry bread crumbs
1 bunch spring onions, thinly sliced for garnish
Preheat oven to 425°.
Combine Mayonnaise with cheese and 2 tablespoons Italian seasoning
in medium
bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise
mixture,
then sprinkle with bread crumbs and remaining 2 tablespoons of
Italian
seasoning.
Bake 30 minutes or until chicken is thoroughly cooked (165F
internally).
Note: Made on December 17, 2013. It was delicious and so simple to
make.
I used a mix of boneless breasts and boneless thighs; and made
enough for
two nights. It was excellent with the butternut squash risotto.
Contributed to the FareShare Group by Art; December 2013
www.fareshare.net
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From: Art Guyer <aguyer42@myactv.net>
Sent: Tuesday, December 17, 2013 7:44 AM
Here is a recipe that was great:
* Exported from MasterCook *
Butternut Squash Risotto
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups cubed butternut squash
1/2 cup butter
1 sweet onion, minced
1 bunch spring onions, thinly sliced (reserve some for garnish)
2 cups Arborio rice
2/3 cup dry white wine
10 cups hot chicken stock
1 cup grated Parmesan cheese
salt and black pepper, to taste
Place squash cubes into a steamer basket in a saucepan. Add water,
cover,
and bring to a boil over medium-high heat. Allow to steam until the
squash
is tender (10 to 15 minutes), then drain, and mash in a bowl with a
fork.
Melt butter in a saucepan over medium-high heat. Add onions; cook
and stir
for 4 minutes until the onion begins to soften, then stir in the
rice.
Continue cooking and stirring until the rice is glossy from the
butter, and
the onion begins to brown on the edges, about 6 minutes more.
Pour in the white wine; cook, stirring constantly, until it has
evaporated.
Stir in the mashed squash and 1/3 of the hot chicken stock; reduce
heat to
medium. Cook and stir until the chicken stock has been absorbed by
the rice,
5 to 7 minutes. Add half of the remaining chicken stock, and
continue
stirring until it has been absorbed. Finally, pour in the remaining
stock,
and continue stirring until the risotto is creamy.
Finish by stirring in the Parmesan cheese, and seasoning to taste
with salt
and pepper, if necessary.
Serve while piping hot and garnish with the reserved spring onions,
if
desired.
Prep Time: 10 Minutes
Cook Time: 35 Minutes
Ready In: 45 Minutes
Servings: 8
Note: Made by Art on December 16, 2013. It was very good with the
baked
chicken I made.
Contributed to the FareShare Group by Art; December 2013
www.fareshare.net
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From: hderhut@charter.net
Sent: Thursday, December 12, 2013 8:54 AM
Found this on Internet. Tried it and it was good enough to pass
along.
It's not for the diet conscious, but it is the Holiday season.
* Exported from MasterCook *
Chocolate Browie Cookies
Recipe By :
Serving Size : 48
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------- ------------------
6 oz semi sweet chocolate chips
6 oz bittersweet chocolate
(can use dark chocolate), broke into large pieces
1 stick unsalted butter, softened and divided
1 1/2 cup flour
1/3 cup unsweetened cocoa
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup brown sugar
3/4 cup granulated sugar
3 large eggs
1 1/2 tsp vanilla
1. Melt chocolates and 1/2 stick butter (in microwave). Cool
briefly.
2. Sift flour, cocoa, baking powder and salt. Set aside.
3. Beat 1/2 stick butter, brown sugar and granulated sugar until the
consistancy of wet sand.
4. Add the eggs and vanilla and mix.
5. Mix in chocolate mixture, beating only until combined.
6. Stir in flour mixture, only until combined.
7. Chill for 1 hour.
8. Dip out with an ice cream scoop (I use a 4 teaspoon cookie
dipper) onto a greased cookie sheet.
9. Bake 1 sheet at a time for 9 to 11 minutes in a 350 degree oven.
Do not over bake.
10. Cool 2 minutes on pan before moving to cooling racks.
Note: These cookies taste like the corner of the brownie pan,
but in
controlled portions!
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