INGREDIENTS
* 1/2 (1 ounce) package dry onion soup mix
* 1 (1.8 ounce) package dry leek soup mix
* 1/2 teaspoon dried dill weed
* 1/2 cup mayonnaise
* 1 (16 ounce) container sour cream
DIRECTIONS
1. In a medium bowl, mix together dry onion soup mix, dry leek soup mix, dried dill weed, mayonnaise and sour cream. Allow the mixture to chill in the refrigerator at least 1 hour before serving.
From AllRecipes
Thursday, May 24, 2007
Pasta with Baked Tomato Sauce
Pasta with Baked Tomato Sauce
Adapted from The Best American Recipes 2000 via Epicurious.com
Oddly, the original recipe calls for 1/3 cup olive oil, but never tells you what to do with more than a couple tablespoons of that. I found three to four tablespoons to be just right.
3 to 4 tablespoons extra-virgin olive oil
1 pound very ripe cherry tomatoes, halved
1/3 cup plain dry bread crumbs
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons freshly grated pecorino cheese
2 garlic cloves, finely chopped
Salt and freshly ground pepper to taste
1 pound dried fusilli (corkscrew) or farfalline (butterfly) pasta
1/4 cup loosely packed fresh basil leaves, torn
Preheat the oven to 400°. Grease a 13-by-9-inch baking dish with 2 to 3 tablespoons of the oil.
Place the tomatoes cut side up in the dish.
In a small bowl, combine the bread crumbs, cheeses, and garlic and toss with a fork to mix well. Sprinkle the bread-crumb mixture over the tomatoes, making sure that each cut side is well covered with the crumb mixture. Sprinkle with salt and pepper, and then the final tablespoon of olive oil. Bake until the tomatoes are cooked through and starting to brown on top, about 20 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for 8 to 10 minutes, or until al dente. Time the pasta so it finishes cooking about the time the tomatoes are ready to come out of the oven.
From Smitten Kitchen
Adapted from The Best American Recipes 2000 via Epicurious.com
Oddly, the original recipe calls for 1/3 cup olive oil, but never tells you what to do with more than a couple tablespoons of that. I found three to four tablespoons to be just right.
3 to 4 tablespoons extra-virgin olive oil
1 pound very ripe cherry tomatoes, halved
1/3 cup plain dry bread crumbs
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons freshly grated pecorino cheese
2 garlic cloves, finely chopped
Salt and freshly ground pepper to taste
1 pound dried fusilli (corkscrew) or farfalline (butterfly) pasta
1/4 cup loosely packed fresh basil leaves, torn
Preheat the oven to 400°. Grease a 13-by-9-inch baking dish with 2 to 3 tablespoons of the oil.
Place the tomatoes cut side up in the dish.
In a small bowl, combine the bread crumbs, cheeses, and garlic and toss with a fork to mix well. Sprinkle the bread-crumb mixture over the tomatoes, making sure that each cut side is well covered with the crumb mixture. Sprinkle with salt and pepper, and then the final tablespoon of olive oil. Bake until the tomatoes are cooked through and starting to brown on top, about 20 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for 8 to 10 minutes, or until al dente. Time the pasta so it finishes cooking about the time the tomatoes are ready to come out of the oven.
From Smitten Kitchen
Winter Vegetable Hash
INGREDIENTS
* 3 tablespoons olive oil
* 2 tablespoons butter
* 1 pound Yukon Gold potatoes, diced
* 1/2 pound fresh shiitake mushrooms, diced
* 1 red bell pepper, diced
* 1 small acorn squash, diced
* 1 shallot, finely chopped
* 2 teaspoons garlic powder
* 1 pinch salt
* 1 pinch ground black pepper
* 1 cup chopped kale
* 4 sprigs fresh sage
DIRECTIONS
1. Place oil and butter in a large skillet over medium heat. Melt butter and mix in potatoes, mushrooms, pepper, squash, and shallot. Season with garlic powder, salt, and pepper. Cook 25 minutes, stirring occasionally, until potatoes are tender.
2. Mix kale and sage into skillet. Continue cooking 5 minutes, until kale is wilted. Serve and enjoy!
From AllRecipes
* 3 tablespoons olive oil
* 2 tablespoons butter
* 1 pound Yukon Gold potatoes, diced
* 1/2 pound fresh shiitake mushrooms, diced
* 1 red bell pepper, diced
* 1 small acorn squash, diced
* 1 shallot, finely chopped
* 2 teaspoons garlic powder
* 1 pinch salt
* 1 pinch ground black pepper
* 1 cup chopped kale
* 4 sprigs fresh sage
DIRECTIONS
1. Place oil and butter in a large skillet over medium heat. Melt butter and mix in potatoes, mushrooms, pepper, squash, and shallot. Season with garlic powder, salt, and pepper. Cook 25 minutes, stirring occasionally, until potatoes are tender.
2. Mix kale and sage into skillet. Continue cooking 5 minutes, until kale is wilted. Serve and enjoy!
From AllRecipes
Tofu Peanut Stir-Fry
INGREDIENTS
* 1 teaspoon vegetable oil
* 1 (16 ounce) package frozen stir-fry vegetables
* 1/2 teaspoon minced fresh ginger
* salt and pepper to taste
* 2 eggs, beaten
* 1 cup cornstarch
* salt and pepper to taste
* 1 (14 ounce) package firm tofu, drained and cubed
* 1/2 cup vegetable oil
* 3/4 cup peanut sauce
* 1/4 cup chopped peanuts
DIRECTIONS
1. Heat the oil in a large skillet or wok over medium heat, and cook the vegetables until tender. Mix in the ginger, and season with salt and pepper. Remove vegetables from skillet, and set aside.
2. Place the eggs in a bowl. In a separate bowl, mix the cornstarch, salt, and pepper. Dip tofu cubes first in the egg, then the cornstarch mixture to coat.
3. Heat the remaining oil in the skillet or wok over medium heat, and cook the coated tofu 5 minutes, or until golden brown. Stir in the peanut sauce and peanuts. Continue to cook and stir until sauce has thickened and tofu is well-coated. Serve with the vegetables.
From AllRecipes
* 1 teaspoon vegetable oil
* 1 (16 ounce) package frozen stir-fry vegetables
* 1/2 teaspoon minced fresh ginger
* salt and pepper to taste
* 2 eggs, beaten
* 1 cup cornstarch
* salt and pepper to taste
* 1 (14 ounce) package firm tofu, drained and cubed
* 1/2 cup vegetable oil
* 3/4 cup peanut sauce
* 1/4 cup chopped peanuts
DIRECTIONS
1. Heat the oil in a large skillet or wok over medium heat, and cook the vegetables until tender. Mix in the ginger, and season with salt and pepper. Remove vegetables from skillet, and set aside.
2. Place the eggs in a bowl. In a separate bowl, mix the cornstarch, salt, and pepper. Dip tofu cubes first in the egg, then the cornstarch mixture to coat.
3. Heat the remaining oil in the skillet or wok over medium heat, and cook the coated tofu 5 minutes, or until golden brown. Stir in the peanut sauce and peanuts. Continue to cook and stir until sauce has thickened and tofu is well-coated. Serve with the vegetables.
From AllRecipes
Cheesy Polenta Cassarole
INGREDIENTS
* 1 teaspoon olive oil
* 1 green bell pepper, chopped
* 1/4 teaspoon minced garlic
* 2 green onions, chopped
* 1 (14 ounce) jar marinara sauce
* 1/4 cup shredded fontina cheese
* 3/4 cup shredded provolone or mozzarella cheese
* 1 (16 ounce) tube ready-made polenta, cut into 1/4-inch slices
* 1/2 cup grated Parmesan cheese
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 8x8-inch casserole dish with cooking spray and set aside.
2. Heat olive oil in a saucepan over medium-high heat. Stir in green pepper, garlic, and green onions; cook until the pepper softens, about 3 minutes. Pour in marinara sauce and simmer 5 to 7 minutes, stirring occasionally.
3. Mix together fontina and provolone in a bowl. Spread a thin layer of sauce over the bottom of the prepared baking dish. Arrange 1/3 of the polenta slices in the dish, top with 1/3 the fontina and provolone mixture. Spread a thin layer of sauce over cheese. Repeat layers twice. Top casserole with Parmesan cheese.
4. Bake in preheated oven until cheese is bubbly and golden brown, about 25 minutes.
From AllRecipes
* 1 teaspoon olive oil
* 1 green bell pepper, chopped
* 1/4 teaspoon minced garlic
* 2 green onions, chopped
* 1 (14 ounce) jar marinara sauce
* 1/4 cup shredded fontina cheese
* 3/4 cup shredded provolone or mozzarella cheese
* 1 (16 ounce) tube ready-made polenta, cut into 1/4-inch slices
* 1/2 cup grated Parmesan cheese
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 8x8-inch casserole dish with cooking spray and set aside.
2. Heat olive oil in a saucepan over medium-high heat. Stir in green pepper, garlic, and green onions; cook until the pepper softens, about 3 minutes. Pour in marinara sauce and simmer 5 to 7 minutes, stirring occasionally.
3. Mix together fontina and provolone in a bowl. Spread a thin layer of sauce over the bottom of the prepared baking dish. Arrange 1/3 of the polenta slices in the dish, top with 1/3 the fontina and provolone mixture. Spread a thin layer of sauce over cheese. Repeat layers twice. Top casserole with Parmesan cheese.
4. Bake in preheated oven until cheese is bubbly and golden brown, about 25 minutes.
From AllRecipes
Subscribe to:
Posts (Atom)