Danny's Butternut Squash Risotto

Ingredients:

1 butternut squash
2 cups carnaroli rice
6 cups vegetable or chicken stock
1 cup white wine
1 onion finely diced
3 cloves garlic finely chopped
Parmesan cheese
Salt and pepper
Extra virgin olive oil

Cooking instructions:

Cut squash in half, remove seeds and place flesh down on a baking tray. Roast in a 400* oven for 45 mins until very soft and caramelized. Remove from oven, peel and set aside.
Bring stock to a simmer in a pot on stove top.
In another large pot heat 4 tbsp. olive oil and saute onion and garlic for 4-5 mins on medium heat( do not burn garlic!)
Now add the rice and stir constantly for 1 min. making sure to coat rice evenly with oil .
Add squash to pot and stir until well blended with rice.
Add wine and stir until wine is absorbed by rice.( approx 1-2 mins.)
Begin adding about 1 cup of stock and stirring ocassionaly until rice absorbs it, and repeat this process approx. every 5 mins. This process should take 25-30 mins.
At this point the risotto should be "al dente" (subtley hard) to the bite but very creamy,
Plate risotto and add parmesan shavings , serve immediately.

The sweetness of the squash and the nice subtle bite to the rice has this very creamy texture and is extremely flavourful and hearty.

My Chicken Piccata

Serves: 4 

Ingredients:

8 skinless, boneless chicken cutlets

1 egg

Zest of 1 Lemon
4 lemon slices
1/2 cup Lemon juice

1 1/2 cups chicken broth

1/2 cup White Wine

1 1/2 Tbs Parsley

3 Tbs Extra Virgin Olive Oil
4 Tbs Butter
1/4 cup all-purpose flour

1 Tbs small Capers (or no Capers)
1 tsp Sweet Paprika

Salt and Pepper

Directions:

In a small bowl, beat the egg, a few tbs of water, salt and pepper. Set aside.

In a pie plate mix together the flour, 1 Tbs of the parsley and Paprika. Dip the chicken in the egg, then in the seasoned flour. Shake off excess.

In a large skillet, melt 3 Tbs of the butter and the olive oil. Add in the chicken 2 at a time until lightly browned and crispy. Remove the chicken and put aside on a wire rack.  Drain off excess oil left in pan, but don't scrape the bottom. In the same pan, add the rest of the butter, the rest of the parsley and the white wine. Scrape the bottom and sides of pan to release all the brown pieces (they have all the flavor). 

Simmer about 5 mins to cook out the alcohol and then add the lemon zest (or capers if you are using them), chicken broth and all of the remaining Lemon juice. Simmer until the sauce thickens (about 10 mins). Add the chicken back in, top with lemon slices, cover and let simmer for 5 more minutes. Add Capers or a little sprinkle of parsley and serve!

Missy's Peach Custard Pie

Recipe and picture courtesy of Melissa Ertle Barney

 

If you like custard and you like peaches... this is a REALLY easy pie that I make sometimes for Stephen... he loves it!

It looks like it takes a bit but the prep and all that really is like 10 minutes of your time. just make sure while crust cooks you do the peaches and the mixing bowl things and it saves on time.

Ingredients:

3 c fresh or frozen peaches (I buy canned in 100% juice- 1 can is the equal usually)

2/3 c sugar

2 T all purpose flour

1/4 teaspoon salt (I just sprinkle till it looks good)

2 eggs (slightly beaten)

1 c light cream or whole milk

nutmeg

Bake your pie crust at 450 degrees for 5 minutes

slice peaches super thin, while pie crust is cooking and cooling. Then place them in the bottom of the partially baked pie shell. mix together in SEPERATE mixing bowl your sugar, flour and salt. Then mix in your eggs stirring. Then add your milk. Place your pie shell in the oven, then carefully pour your mixture from the mixing bowl ontop of the peaches. sprinkle with nutmeg.

Put foil on the edges of the pie crust and bake for 25 min at 350. Then remove the foil and bake an additional 20-25 minutes or until your knife comes out clean.

let it cool and chill . cover it when you store it.

Guinness and Chocolate Cheesecake

Ingredients:

1 cup crushed chocolate cookies

1/4 cup butter, softened

2 tablespoons white sugar

1/4 teaspoon unsweetened cocoa powder

3 (8 ounce) packages cream cheese, softened

1 cup white sugar

3 eggs

1/2 pound semisweet chocolate chips

2 tablespoons heavy cream

1 cup sour cream

1 pinch salt

3/4 cup Irish stout beer (e.g. Guinness®)

2 teaspoons vanilla extract

1 (1 ounce) square semisweet chocolate

Directions:

Preheat oven to 350 degrees F (175 degrees C). Prepare a 9 inch springform pan with butter.

Combine the crushed cookies, butter, 2 tablespoons sugar, and cocoa in a small bowl; mix; press into the bottom of the prepared springform pan.

Place the cream cheese in a large bowl and beat with an electric mixer set to low speed until smooth. While beating, slowly add 1 cup sugar and then the eggs, one at a time. Continue beating until smooth.

Combine the chocolate chips and heavy cream in a microwave-safe bowl. Heat in the microwave until the chocolate is completely melted, stirring every 30 seconds. Beat the chocolate into the cream cheese mixture. Add the sour cream, salt, beer, and vanilla; blend until smooth. Pour the mixture over the crust. Place the pan into a large, deep baking dish. Fill the dish with water to cover the bottom half of the springform pan.

Bake the cheesecake in the water bath in the preheated oven for 45 minutes; turn oven off; leave the cheesecake in the oven with oven door slightly ajar another 45 minutes; remove from oven. Run a knife along the edge of the cheesecake to loosen from pan. Chill in refrigerator at least 4 hours.

Melt the semisweet chocolate in a small bowl using the microwave. Make chocolate clovers by dropping 3 small drops of melted chocolate close to one another on waxed paper. Drag a toothpick from between two dots outward to make the stem; chill until hardened. Arrange the chocolate clovers on top of the chilled cheesecake for decoration.

Tracy's Corned Beef and Cabbage

Start with a really large pot of water with 1 beer (it helps to tenderize the meat and gives a great flavor, and the alcohol does burn off), (put pickeling spice in a coffee filter & tie with string then through it in), I also sometime add seasoned meat tenderizer, you can really taste the difference. Add 1 sliced onion. Bring to a boil, add the corned beef (I like the flat cut, it seems to be more tender). Boil for 2 to 3 hours (more if needed, just check for tenderness). Add Turnip (chopped about a half inch thick), red potatoes cut in half, & the cabbage cut in two's or four's. Boil for another half an hour to an hour and it is good to go. Fill the plate and add just a little butter on top. Salt & Pepper to taste. Add some mustard or horseradish sauce also.

Tracy's Penne alla Vodka

Take Chopped onion or Chopped or slivered fresh garlic to your taste (I love garlic so of course I add alot)Saute in butter just until soft. Add Heavy or whipping cream & half & half. One medium size of both, add tomatoe paste (make it to the thickness you like & I like to add diced tomatoes (for a little kick you can add a can with mild green chili's) & sometimes stewed too, make sure you drain them. Once you have that all together start with 1/4 cup of Vodka. Let simmer for 15 minutes and go by taste, you can add more if needed as you go and let that simmer for 15 more minutes. Cook Penne and pour sauce over it. I made so much I had to freeze the other half of it. You can cook some chopped prosciutto and either put it in the sauce or on the side. I have made many different sides (since I dont eat meat or seafood), but I have used scallops, shrimp, boneless grilled chicken, etc...

Lesley's Chicken Dhansak

This is my version of Chicken Dhansak - not terribly authentic but as I never have all the ingredients to follow the recipe properly this is what I do, it serves 4:

Ingredients:

Ground nut or sunflower oil
2 tsp ground turmeric
1 tsp ground coriander seed
3 cloves garlic (I often put in loads more than this as I love garlic)
1 large onion
1 tsp curry podwer
1 red chilli
2 large tomatoes - blended
diced chicken - I used chicken thighs that I had roasted the day before so skipped step 1 of the instructions below.
1/2 butternut squash
1 sweet potato - traditionally aubergine is used but I don't like aubergine and sweet potato works well
1 cup red lentils
Chopped coriander leaf (cilantro)

Directions:

Fry the diced chicken in a little oil until cooked and set aside.

Blend the onion, garlic, chilli and spices to make a smooth paste. Fry this in a heavy bottomed saucepan with about 2 tbsp oil for 3 minutes. then add the blended tomatoes - cover and cook, stirring frequently, until the oil starts to seperate at the edges of the pan.

Add the sweet potato and 1 cup of water, stir, cover and simmer for 10 mins.

Add the squash and 1 cup of water, stir, cover and simmer for 10 mins.

Add the lentils and cooked chicken and 2 cups of water, stir, cover and simmer for 20 mins.

Keep stirring throughout the cooking and add more water if required. The spices can be adjusted to suit your taste - adding more or less curry powder depending on the heat you like.

Stir through the fresh coriander before serving - this is good with indian breads, chutneys and green salad, because of the lentils it is quite hearty so doesn't really need rice. I like lots of lentils and quite a soupy texture, but again adjust quantites to suit your taste.

Lesley’s Chilli and Lemon Chicken Escalopes

Lesley’s Chilli and Lemon Chicken Escalopes


The chicken is a recipe from a (dare I say) slimming magazine

Combine a finely chopped red chilli, 4 cloves garlic, a handfull of chopped parsley, juice and zest of a lemon and a tsp of chilli flakes. Bash some chicken breasts to flatten then rub on the chilli mixture and cook in a non-stick frying pan until cooked through. I did go and get a lemon as I didn't think orange would work :-).

Tina's Stuffed Pork Roast

HERE IS THE ROAST PORK I MADE LAST WEEK IT WAS AWESOME. I CAN'T BELIEVE I WAS ABLE TO CUT AND ROLL IT OUT SO I COULD STUFF WITH TONS OF GARLIC AND PARSLEY. WAS IT GOOD.

IF YOUR BUTCHER CAN ROLL IT FLAT THAT WOULD BE GREAT THEN YOU COULD STUFF AND ROLL YOURSELF, BUT I WAS ABLE TO DO IT MYSELF AND WAS VERY SURPRISED COOKING SHOWS HELP.!

NOTE: I MADE TINA'S RECIPE AND ADDED SOME PARMESAN CHEESE, IT WAS AWESOME!
THANKS TINA!!! EVERYONE LOVED IT!!!


INGREDIENTS:

1 CENTER CUT ROAST PORK
4 CLOVES GARLIC CHOPPED
1 BUNCH PARSLEY CHOPPED
GRATED PARMESAN CHEESE (OPTIONAL)
SALT AND PEPPER
BUTCHER TWINE TO REROLL AND TIE
ROLL OUT ROAST PORK

DIRECTIONS:

COVER THE ENTIRE INSIDE WITH CHOPPED GARLIC AND PARSLEY SPRINKLE WITH PEPPER AND SALT. ROLL BACK UP AND TIE SO IT STAYS TOGETHER. THEN RUB THE ENTIRE TOP WITH MORE GARLIC PARSLEY SALT PEPPER AND A LITTLE OIL.
MY ROAST PORK WAS 2 AND A HALF POUNDS SO I COOKED IT FOR ABOUT 1 HOUR AND 45 MINUTES IT WAS PERFECT.
I SERVED WITH RICE AND BROCCOLI SALAD. PICS POSTED BELOW

Tracy's Penne Rosa

Penne Pasta
1 tbsp white wine
2 tbsp olive oil
1/2 tsp ground or crushed red pepper (optional)
Fresh Chopped or sliced garlic (what ever is to your liking)
1/4 cup heavy whipping cream
1/2 cup spaghetti sauce (whatever you like)
bag of baby fresh spinach
2 cans of italian style diced tomatoes(add more or less, however you like it)
Fresh grated parmesan cheese.

Directions:

Boil pasta & put aside, In a large skillet heat wine, olive oil, garlic, spaghetti sauce, tomatoes & crushed red pepper (again, optional) over medium heat, stir consitantly for 4 to 5 minutes. Add pasta , mix into sauce, pour cream into mixture and stir until incorporated, add spinach last and stir until wilted. Serve w/ fresh parmasean cheese on top and let melt or melt in oven in casserole dish. Really good if you serve with grilled or breaded chicken breast, sauted shrimp, scallops or what ever you like. (You can also add asparagus or mushrooms). Enjoy!!!

Carmella's Chili Recipe

Ingredients:

1 lb ground beef
1 green pepper- cut into small pieces
2 medium onions - halved and sliced
1 large clove of garlic - minced
1 large can crushed tomatoes
1 large can diced tomatoes
1 large can red kidney beans
either 1 large can or 1 box of frozen corn
1/4 tsp. crushed red pepper
3 or 4 dashes of Tobasco sauce
Chili powder (to taste)
Salt and pepper

Directions:

Brown the ground beef in a large pot with salt and pepper
Add the onion and garlic.
After about 2 or 3 minutes, add both cans of tomatoes and about 1 can of water.
Mix in the green pepper.
Add the chili powder.
Simmer for approximately 1/2 hour - add the red pepper and tobasco (there should be a slow burn at the BACK of your throat)
Simmer for approximately another half hour - adjust chili powder, salt and pepper to taste.
Add corn and kidney beans.
Let simmer for another hour, stirring occassionally.

Serve with tortilla chips or over rice.

Chicken Alfredo with Sun-Dried Tomato Cream

Chicken Alfredo with Sun-Dried Tomato Cream

Prep Time: 35 min
Total Time: 35 min
Makes: 5 servings

Ingredients:
1 tablespoon olive oil
4 boneless skinless chicken breasts (about 1 lb)
1 medium onion, chopped (1/2 cup)
1 box Chicken Helper® fettuccine Alfredo
1 cup hot water
1 cup half-and-half
1/4 cup chopped dry-pack sun-dried tomatoes
1/4 cup chopped fresh basil leaves or 4 tsp dried basil leaves


Directions:
1. In 10-inch skillet, heat oil over medium-high heat. Add chicken and onion; cook 15 to 18 minutes, stirring onion frequently and turning chicken once, until onion is tender and juice of chicken is clear when center of thickest part is cut (170°F). Remove from heat; cover to keep warm.
2. Meanwhile, fill 2-quart saucepan 2/3 full of water. Heat to boiling. Stir in contents of uncooked pasta pouch (from Chicken Helper box). Gently boil uncovered about 15 minutes, stirring occasionally, until pasta is tender; drain. Set aside.
3. In same saucepan, mix hot water, half-and-half, tomatoes and contents of sauce mix pouch (from Chicken Helper box). Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally, until sauce is slightly thickened.




Nutrition Information:
1 Serving: Calories 350 (Calories from Fat 110); Total Fat 12g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 75mg; Sodium 930mg; Total Carbohydrate 32g (Dietary Fiber 2g, Sugars 5g); Protein 27g

Margaret's Easy Rigatoni

Ingredients:

1 pound of Rigatoni Pasta
1 pound of sausage meat browned and drained
1 bag of fresh spinach
1 cup of fresh basil
1 pound of boccacini mozzerella balls diced
2 small cans of stewed italian style tomatoes diced
garlic
Olive oil

Directions:

Brown garlic in olive oil and add spinach and basil until wilted
add browned sausage meat and stewed tomatoes (salt and pepper)
let simmer about 30 minutes while pasta boils
toss spinach and sausage mixture with pasta and diced boccacini mozzerella
Serve

Pizzelle (stuffed pockets with Escarole and Sausage)

Pizzelle (stuffed pockets with Escarole and Sausage)

2 1 1b bags prepared pizza dough
(can also use pastry dough)
1 large head fresh Escarole (washed and chopped)
1 package sweet sausage (8 links)
1 package hot sausage (8 links)
3 TBS chopped fresh garlic
2 TBS Extra Virgin Olive Oil
1 tsp hot pepper flakes
1 egg
½ cup water
Dash of salt

Remove casings from Sausage, set aside. In a large sauce pan, sauté Garlic until lightly browned. Add the sausage, breaking it up in your hand as you add it. Break up the sausage into small pieces as you are cooking, until it is in reasonable chunks and browned well. Add in the water, and then the Escarole, stir to coat in the water. Let sit until the Escarole is completely wilted, and the water is evaporated, mix all together. Drain mixture and set aside to cool.

Roll out your pizza (or pastry) dough into a large sheet as if you were making pizza, and cut out circles about 6-7 inches round (I used one of Kaitlyn’s cereal bowls). Keep gathering up left over dough and re-rolling it out into to form more circles until dough is all used up. Put the sausage and escarole mixture onto a large cutting board and chop it all up well. Coat large cookie sheets with EVOO and lay out the circles, fill with 2TBS of the filling, fold over to form moon shapes, and crimp edges with a fork. In a small bowl mix the egg and a splash of water and the salt, and brush the whole Pizzelle with the egg wash. Bake at 375 for about a half an hour or until light to medium brown in color.

Mangiare il suo delizioso!

Laurie's Creamy Shell Soup

Approximately 1 hour from PREP to EAT time.
But worth it.

Ingredients:

4 cups water
1 split chicken breast, with bone & skin
1 cup chopped onion
1 cup chopped celery
1/4 c. fresh parsley or 1 TBSP dried parsley
3 bay leaves
1 tsp. salt
1/4 tsp white pepper
2 medium potatoes, chopped (bite sized)
4-5 green onion, sliced
3 chicken bouillon cubes
1/2 tsp. seasoned salt
1/2 tsp. poulty seasoning
4 cups milk
2 cups medium shell macaroni, 1/2 cooked and drained
1/4 cup butter
1/4 cup flour

Directions:

Combine water, chicken, chopped onion, celery, parsley, bay leaf, salt and pepper in stock pot. Bring to a boil over medium-high heat. Reduce to low; simmer until chicken is no longer pink in center.

Remove bay leaves; discard. Remove chicken; cool. Remove skin & bones from chicken. Chop chicken; set aside. Add potatoes, green onions bouillon cubes and seasonings to broth. Bring to a boil over medium-high heat. Reduce heat to low; simmer 15 minutes or until potatoes are tender, stirring occasionally.

Add milk, macaroni, chicken; return to a simmer.

Melt butter in sauce pan over medium heat. Add flour, cook until mixture begins to brown, stirring constantly. Add to soup. Blend well. Reduce heat to low; simmer 20 minutes, stirring occasionally.

Great reheated!!!

Debi's Easy Crock Pot (slow cooker) Beef

beef stew cubes
1 can mushroom soup
1 package of onion soup mix

put in crock pot and when done you can add sour cream for a stroganoff type flavor!

Tracy's Grilled Chicken Wraps

Tonight is something simple and healthy. Wraps with grilled chicken breast
(of course I use the quorn veggie chicken for myself)

Ingredients:

Sliced grilled chicken
fresh baby spinach
Canned or fresh diced tomatoes
thinly sliced red onion
Sliced Brie Cheese
light honey mustard dressing.

Directions:

Just warm the wrap in a frying pan on low/medium (you dont want the wrap to burn or crisp) and flip over, add cheese on edges and some down the middle, put spinach next so it starts to wilt a bit, add grilled chicken, tomatoes & red onion, pour some honey mustard down the middle and close the wrap. The cheese will hold it together. I ususally will serve this with some brown rice (with smart balance light) and if you want to add some black & pinto beans I do that too sometimes. As for the wraps, you can use any kind of veggies you like and same with the cheese. But this combination is really good.

Lesley's Monkfish and Tomato Stew

Serves 4

Ingredients:

800g Monkfish Fillet - boned & Skinned, cut into chunks
2 tomatoes
1 ltr stock (I used chicken stock)
1 red pepper, chopped
1 red chilli, finely chopped
3 cloves garlic, finely chopped
1 tsp smoked paprika
1 red onion, sliced
chopped parsley
bay leaf
salt & pepper
2 tbsp tomato paste

Fry the onion, garlic, chilli and peppers in alittle oil for 5 mins, add the stock and tomatoes and bring to a boil.
Reduce the heat and add the paprika and bay leaf. Simmer for 20 mins.
Add the fish and stir through the tomato paste. Cook over a low heat for approx 10 mins.
Add the parsley, remove the bay leaf and season to taste.

Sandi's Focaccia

Ingredients:

Prepared pizza dough
Extra virgin olive oil
cherry tomatoes
black cured olives
romano sauce
home made tomato sauce


Directions:

I purchase a large pizza dough from my favorite pizzaria, Luigis.
I let it sit an a barely warm oven for an hour covered to rise.

Using a cast iron frying pan which I have sprinkled with EVOO and some kosher salt I then carefully place cherry tomatoes and black cured olives pushed down into the bread for additional flavor. Make sure the entire dough is covered by the oil and sprinkle with romano cheese. Then bake untill golden brown. You can serve this sliced with a little homemade sauce. Bake at 450 for aprrox 35 ninurtes turn the heat down to 350 unti ready.

Sandi's Sausage Bread

This recipe was modified from a recipe given to me by my friend, Laureens husband Joe.
Thanks so much Joe
Using purchased pizza dough or u can make your own , there are many good recipes online.
The dough I use I get from a local pizzaria for 2.50.

Ingredients

1 large pack pizza dough
8 sweet Italian sausages. The better the quality the better that end result.
1 tbs tomato paste
3 cloves garlic minced
1 small onion
1 green pepper thinly sliced
salt papper to taste
1/4 lb romanno grated style cheese
1/4 cup olive oil
sundried tomatoes in oil sliced thinlly
greek or oil cured olives pitted and roughly chopped

Directions:

Take sausage out of their casings and break up any lumps, begin to saute until no longer pink.
Saute onions, peppers and garlic untill flavors begin to meld.
Add tomato paste and 1/2 cup warm water. Stir frequently to break up lumps., I usually add chopped parsley and basil at this point.

When veggies are cooked add to meat. Cook a little bit longer until well mixed together.
Let filling cool. Lay out dough and roll it so that you have a more or less a rectangle. Lay some of the filling across the long direction., sprinkle with romano cheese. Turn roll once to cover, repeat until the filing is all gone and the roll is sealed. Bake in a 45 degree oven for 20 mins turn down flame to 350 and continue cooking till nicely golden brown.

Lesley's Pea Risotto

The quantities are a bit vague as I don't tend to measure stuff out when I am cooking - the amounts giving serve 2 adults and 2 small children so probably 2-3 adults as a main course.

Ingredients;

1 finely chopped onion
Olive oil
2 rashers smoked bacon (optional)
Arborio Rice (I use approx 250g)
1 - 1.5 litres stock - veg or chicken
Fresh or frozen garden peas - if using fresh you need about 600g unshelled, frozen 1.5 cupfulls.
3 tbsp parmesan
a few basil leaves.

Heat the stock to boiling then reduce heat and keep warm.
Fry the onion and bacon in a little oil until the onion is softened but not browned.
Add the rice and stir well.
Add two ladle fulls of stock and stir until almost all the stock has been absorbed - keep adding the stock a ladle full at a time. After 10 minutes add the peas.
Continue adding stock and stiring to prevent it from sticking. The rice takes between 20-30 mins to cook through - check it after 20 mins and continue until you are happy with the texture of the rice and consistency; I like my risotto to be quite soupy but some people prefer a porridgy texture.

Remove from the heat and stirthrough the cheese.
Check for seasoning - do not add salt before this as your stock will become concentrated during the cooking process and it is very easy to over salt the risotto if you season halfway through cooking.

Stir in the torn basil leaves and leave to rest for 10 mins.

Serve with crusty bread and a green salad.

Sandi's Empanadas

Ingredients:

2lbs ground beef
3 pkgs Goya discos de empanadillos(found in the goya frozen food section of most supermkts
Sofrito(or 1 med onion chopped, 5 cloves of garlic minced and 1/2 green pepper chopped, 1/2 cup cilantro chopped finely)
1tsp Adobo(ground spice found in the goya section of most supermkts)
1 8oz can tomato sauce pref the goya spanish style
1 tsp capers
1 tbs chopped raisins
4 tbs olive oil

Directions:


saute the sofrito in the oil until fragrant. put meat in and brown while breaking up the lumps. when meat is no longer pink, add can of tomaot sauce and the capers.
Continue cooking approx 30-45 min until fully cooked and flavors are melded. Place meat in a container in fridge. Wait a couple of hours until meat is very cold and solid(easier to fill shells this way)
Take the defrosted circles and wet edges, place 1 tsp of filling on one half of the circle fold over other half and crimp edges using a fork. Repeat

You can add anything to the filling olives, jalepeno, cheese etc

after you complete the 30 empanadas, you can freeeze them or bake in a 425 degree oven for 10-15 min or if u prefer...deep fry..that is the best way to do it. Enjoy!

Camille's Tuna Macaroni Salad

My mother has been making this macaroni salad with tuna for about 50 yrs or more. Through the years, this dish has been brought to every family cookout that I can remember and now is made mostly by me for our family cook-out nights. It's always a big hit! The special touch is the orangy tint that the Paprika causes, it makes it officially hers!

Ingredients:

1 bag or box of Elbow pasta (or whichever you prefer)
2 6oz cans of Chunk white tuna in water, drained
1/2 cup Italian salad dressing
3/4 cup of Mayonaise (more or less as needed)
1 small onion diced
2 carrots chopped finely (optional)
Paprika, onion powder, salt and pepper
*optional a few tablespoons of Dill Pickle juice*

Directions:

Boil the pasta in a pot of salted water, drain. I like to use the sink sprayer and spray cold water all over the pasta until its cool to the touch or you can do it ahead and set it aside to cool. When cool, add in the salad oil, mayo, tuna, chopped onions and carrots (if used). Stir together well, then add spices to taste. Top with some sprinkles of Paprika. Refrigerate for a min of 2-3 hours, the longer it sits, the better!

EASY STRAWBERRY SHORT CAKE

Ingredients:

1 premade Angel food cake (Bundt cake shaped)
1 24oz tub of frozen "Strawberries in it's own juice"
1 12 oz tub non-dairy whipped topping

Directions:


Slice the angel food cake all the way through the middle to make two layers. Place the bottom layer on a large cake plate (large enough to hold alot of juice around the actual cake).


Spoon some of the strawberry mixture all over the top (just enough to see that it starts to soak in about halfway down. Drop large tablespoons of whipped topping all over the top of the strawberries, smooth down. Place the second layer over the bottom. Repeat the above (layer of strawberries, then cream). Use your spoon to "ice" the cake as you prefer (dollops, swirls etc...) and top with remaining strawberries, and spoon the left over juice over the top enough so it drizzles down all around the sides, pour any leftover juice down into the center.

ASPARAGUS LASAGNA

Recipe courtesy Giada De Laurentiis

Prep Time:25 min
Serves: 6 to 8 servings.

Ingredients

•9 lasagna sheets, fresh or dried
•1 teaspoon olive oil, plus 1 tablespoon, divided
•2 (8.5-ounce) jars sun-dried tomatoes, drained
•1 1/2 packed cups fresh basil leaves
•1/2 cup grated Parmesan, plus 3/4 cup
•1/4 pound pancetta, diced
•1 medium onion, diced
•2 garlic cloves, minced
•4 bunches asparagus, trimmed and cut into 1-inch pieces
•1 (15-ounce) container whole milk ricotta cheese
•1 teaspoon salt
•1/2 teaspoon freshly ground black pepper
•2 cups shredded whole milk mozzarella cheese
•2 tablespoons butter

Directions

Bring a large pot of salted water to a boil over high heat. Add 1 teaspoon olive oil. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta or 2 to 3 minutes for fresh pasta. Drain pasta.

In a food processor combine the sun-dried tomatoes and basil. Pulse until the mixture is combined. Transfer to a small bowl. Stir in 1/2 cup Parmesan. Set aside.

In a large skillet brown the pancetta until crisp. Remove from the pan using a slotted spoon. Add 1 tablespoon olive oil, onion, and garlic and cook until tender, about 4 minutes. Add asparagus and cook until tender, about 4 minutes. Transfer the mixture to a large bowl. Add the ricotta, salt, and pepper and stir to combine.

Preheat the oven to 350 degrees F. In a 9 by 13-inch baking dish sprinkle some of the sun-dried tomato mixture on the bottom of the casserole dish. Place some lasagna sheets, then half asparagus mixture. Next sprinkle some mozzarella cheese and some of the remaining 3/4 cup Parmesan. Continue for 1 more layer. Top with lasagna sheets, some sun-dried tomato mixture, mozzarella, and Parmesan. Dot the top with butter. Bake until the ingredients are warm and the cheese is melted, about 25 mins.

Danielle's Easy Steak Slow Cooker Meal

steak
carrots
onions
peppers
diced tomatoes
1/2 cup red wine
1/2 cup beef broth
3 tbls a1 sauce
flour, season salt, peppe, onion powder

in a measuring cup put 1/2 wine, 1/2 beef broth and 3 tbles of a1 sauce and mix together

in a bowl put season salt, onion powder, pepper, and flour and mix together

place meat for seasoning and make sure all meat is covered. i cut the steak into 4 pieces and then coated it.

cut pepper, onions , carrots and place into crock pot. place meat into crock and cover with dice tomatoes and then pour liquid mixture over the vegs and meat turn on low for 8 hours and it comes out delicious

BERRY BERRY COOL PIE

SERVING SIZE 8-10
PREP TIME: 15 MINS
COOK TIME: 0
TOTAL TIME 6 HOURS


Ingredients:

1 (14OZ) CAN Sweetened condensed milk
½ cup lemon juice
1 ½ to 2 cups assorted fresh berries
(rasberries, blackberries, blueberries)
1 8oz container frozed whipped topping, thawed
1 (6 oz) Ready crust Graham Pie crust



Instructions:

1. Mix together sweetened condensed milk and lemon juice in large bowl
until blended. Stir in berries. Fold in whipped topping. Spoon into crust.

2. Freeze 5 hours or until set. Let stand 30-40 minutes before serving.
Garnish as desired.

Home Made Limoncello

Recipe courtesy Giada De Laurentiis

10 lemons
1 (750-ml) bottle vodka
3 1/2 cups water
2 1/2 cups sugar

Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles.

Tina's Italian "Gravy"

Ingredients:

2 CANS OF RED PACK WHOLE PLUM SHAPPED TOMATOES IN THE CAN

1 CAN OF TOMATOE PASTE

2 CLOVES OF GARLIC CHOPPED

1 HANDFUL OF CHOPPED ITALIAN PARSLEY

SALT AND PEPPER TO TASTE

1 LARGE POT

Directions:

WHAT I LIKE TO DO IS FRY MY MEAT IN THE POT THE GRAVY WILL COOK IN BECAUSE IT GIVES THE GRAVY SUCH A GREAT FLAVOR.IN THE BOTTOM OF THE POT LET THE GARLIC SAUTE IN A HALF CUP OF OIL ADD YOUR MEATBALLS OR WHAT EVER MEAT YOU PUT IN YOUR GRAVY UNTIL BROWN, IF ALL THE MEAT DOES NOT FIT DO ONE AT A TIME MEATBALLS, SAUSAGE ETC. PULL OUT WHAT DOES NOT FIT THEN REPLACE ONCE ALL MEAT IS BROWNED.IN MY BLENDER I BLEND THE TOMATOES, PASTE, GARLIC CLOVE SALT AND PEPPER. ONCE IT IS BLENDED THE WAY YOU LIKE CHUNKY, SMOOTH THEN POUR OVER YOUR MEAT IN THE POT. IF THERE IS TO MUCH OIL FROM THE MEAT FRYING YOU CAN DRAIN SOME BEFORE YOU ADD THE GRAVY TO THE POT. ONCE YOU HAVE ALL IN THE POT MEAT AND GRAVY, I TOSS SOME EXTRA CHOPPED GARLIC AND PARSLEY ON TOP AND LET SIMMER ABOUT 3 HOURS ON A LOW FLAME SO GRAVY DOES NOT EVAPORATE..ENJOY!

5 Minute Chocolate Mug Cake

Ingredients:

4 tablespoons flour

4 tablespoons sugar

2 tablespoons cocoa

1 egg

3 tablespoons milk

3 tablespoons oil

3 tablespoons chocolate chips (optional FYI...chocolate chips are NEVER optional...always a must)

A small splash of vanilla extract

1 large coffee mug (MicroSafe)

Directions:

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.Pour in the milk and oil and mix well.Add the chocolate chips (if using) and vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts.The cake will rise over the top of the mug, but don't be alarmed!Allow to cool a little, and tip out onto a plate if desired. EAT! (This can serve 2 if you want to feel slightly more virtuous.) And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

Steak and Shell "Goulash"

The "recipe" ....sorry no real measurements....

For some reason I didnt feel like grilling the london broil that I took out this morning. I just wanted to make something easier and different.

I just cubed up some thick steaks, tossed them around in all the spices listed below until coated, and then sauteed them in EVOO, with chopped garlic, added sliced onions and cooked till browned and set it aside.

I boiled the first bag of pasta I grabbed (small shells) until done and set aside.

I looked around in the pantry and came up with the following which were all mixed in with the cooked steak and shells until heated through.

A jar of sun-dried tomato pesto, a cup of spinach, a small can of water chesnuts (dont ask why, i dont know, lol), a can of corn niblets, some worshishire sauce, 1/2 cup red wine (just happened to have one opened ) some, red pepper flakes, garlic and onion powder, paprika, salt, pepper and topped it with a bunch of parmesan cheese.

Elisabetta's Strawberry Cake

　
(makes one 10-inch cake)

Ingredients:


6 tablespoons unsalted butter, softened, plus more for pie plate*
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
1 pound strawberries, hulled and halved

Directions

Preheat oven to 350 degrees. Butter a 10-inch pie plate.
Sift flour, baking powder, and salt together into a medium bowl.
Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes.
Reduce speed to medium-low; mix in egg, milk, and vanilla.3. Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.4. Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges. Cake can be stored at room temperature, loosely covered, up to 2 days.