Rotolini with Beef, Spaghetti Mushroom Sauce, Mozzarella, Parmesan and Italian seasoning

Recipe by: John J. Ashbaugh

Ingredients:

1 pound hamburger
1 pound box of macaroni
1 quart jar of Ragu sauce ( any style unless you want to make your own sauce)
2 cup packet of Mozzarella cheese
1 tsp of Italian seasoning
Parmesans cheese

Directions:

Brown the hamburger, drain the grease if you can
Cook the macaroni, (add about a tbls of butter or oil and ½ tsp of salt-the salt lowers the boiling point of the water) drain and wash
In a cake pan, Mix the macaroni and hamburger together, usually about ¾ lb of macaroni is enough
Stir in, then add the Ragu, stir in again, add mushrooms if you want
Put the mozzarella cheese over the entire pan
Sprinkle on the Italian seasoning and parmesan cheese
Cover and put in oven at 350 for 20-30 minutes

Sweet and Red Chili Pepper Hot Chicken Wings

Recipe by Nancy Josland Dalsin

This couldn't be simpler. Preheat your oven to 350 and get a large sheet pan ready.

Trim the wings by removing the tip, and splitting the joint on the meaty halves with a sharp, sturdy knife.
I don't do any seasoning at this point. I just arrange them on the baking sheet (fattier side up) and let them cook on this fairly low heat for about 30 l. After 20 minutes I give them a check and see if any need turning. After 30 minutes, a lot of the fat will have rendered out, and then I drain (if necessary) and crank on the broiler to finish crisping the wings and rendering more fat. That's it. Juts make sure to keep a close eye on them at the end.

While the wings are cooking make a simple seasoned salt to toss them in. This recipe will make more than enough, but is great to have on hand for seasoning fries and onion rings or even soups.

1 Tbsp Kosher salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp garam marsala
1 tsp paprika
1/4 tsp cayenne pepper (optional if you want extra kick!)

Toss the wings while still hot with about a teaspoon of the seasoning, add more if necessary.

Sweet Heat, Pineapple Red Chili Pepper Hot Dipping Sauce
In a sauce pan, heat:
- 2 tbsp canola oil over medium heat.
Add:
- 1/2 a large sweet onion Vidalia, minced
- 2 cloves garlic, minced
Saute until soft.
Add:
- 1 large can of crushed pineapple
- 1 red chili pepper, minced (including seeds)
- 1 Cup apple cider vinegar
- -2-3 tablespoons of honey
- pinch of salt

Bring to a boil, reduce and simmer for 10 minutes. Add to a blender or use a wand blender right in the pot. Puree the sauce, but leave some texture to the pineapple.
Let cool and serve!

White Cheese Chicken Lasagna

Recipe From: AllRecipes.com
http://allrecipes.com/Recipe/White-Cheese-Chicken-Lasagna/Detail.aspx?ms=1&prop25=43083685&prop26=DailyDish&prop27=2010-08-25&prop28=DailyRecipe&prop29=FullRecipe&me=1

"A chicken and spinach lasagna with a creamy white cheese sauce. Great for any kind of pot luck."

Prep Time:25 Min
Cook Time:50 Min
Ready In: 1 Hr 15 Min
Original Recipe Yield 12 servings

Ingredients:

9 lasagna noodles
1/2 cup butter
1 onion, chopped
1 clove garlic, minced
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 cups ricotta cheese
2 cups cubed, cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
1/4 cup grated Parmesan cheese for topping

Directions:

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.

Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.

Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.

Bake 35 to 40 minutes in the preheated oven

Italian Style Meatball Soup

Ingredients:

1 quart chicken stock
1 12oz box bowtie pasta
35-40 cooked italian style mini meatballs
3 large carrots, diced
3 celery stalks, diced
1 medium onion, diced
1 TBS minced Garlic
½ cup cooked and drained spinach
2 TBS Pecorino Romano cheese
Parsley, salt and pepper
3 TBS Extra Virgin Olive Oil

Directions:

In a soup pot add, the EVOO, carrots, celery, onion and garlic. Sprinkle with Salt and Pepper and sauté until caramelized. Add in Chicken broth and let come to a boil. After it comes to a boil reduce to a bubbling simmer for 15 minutes or so, enough to soften the veggies. Add in the Meatballs and spinach, let cook for about 10 minutes later, then add the pasta. Keep on low boil until the pasta is cooked. Serve with fresh grated Pecorino Romano cheese on top.

Cranberry Layer Cake

Recipe from: AllRecipes.com
http://allrecipes.com/Recipe/Cranberry-Layer-Cake/Detail.aspx?ms=1&prop25=49591790&prop26=Baking&prop27=2010-12-07&prop28=Main&prop29=Recipe&me=1

Prep Time: 20 Min
Cook Time: 30 Min
Ready In: 50 Min

Original Recipe Yield 12 servings

Ingredients

1 (18.25 ounce) package white cake mix
1 1/3 cups water
1/3 cup vegetable oil
3 eggs
1 tablespoon grated orange peel
1 cup fresh or frozen cranberries, thawed and coarsely chopped
1 cup finely chopped walnuts

CREAM CHEESE FROSTING:
1 (8 ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 teaspoon vanilla extract
1/2 teaspoon grated orange peel
3 1/2 cups confectioners' sugar
1/4 cup finely chopped walnuts

Directions

In a large mixing bowl, combine the first five ingredients; mix well. stir in the cranberries and walnuts. Pour into two greased 9-in. round baking pans. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a small mixing bowl, beat cream cheese, butter, vanilla and orange peel until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake. Sprinkle with walnuts

Almond Shortbread

Recipe from: AllRecipes.com
http://allrecipes.com/Recipe/Almond-Shortbread-I/Detail.aspx?ms=1&prop25=49277456&prop26=CookieCountdown&prop27=2010-12-04&prop28=Main&prop29=Recipe&me=1


Original Recipe Yield 3 dozen

Ingredients
1 cup butter
1/2 cup white sugar
2 teaspoons almond extract
2 1/2 cups sifted all-purpose flour
1/3 cup granulated sugar for decoration

Directions
In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy. With wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Refrigerate, covered for 2 hours.
Preheat oven 300 degrees F (150 degrees C).
On lightly sugared surface, roll out dough, one part at a time, about 1/2 inch thick. Using a 1 1/2 inch round cookie cutter, cut out cookies. Place 1 inch apart, on ungreased cookie sheet. With end of wooden spoon, or cookie press, make an indentation in center of each cookie.
Bake 25 to 30 minutes, or until light golden brown around the edges. While still warm, roll in sugar. Cool completely on a wire rack.

Cherry-Almond Biscotti

Recipe from MarthaStewart.comhttp://www.marthastewart.com/recipe/cherry-almond-biscotti?xsc=eml_cod_2010_12_04

Makes about 3 dozen

Ingredients

1 3/4 cups dried cherries
1/2 cup amaretto (almond-flavored liqueur), plus more if needed
3 cups all-purpose flour, plus more for work surface
2 teaspoons baking powder
1/2 teaspoon coarse salt
4 tablespoons (1/2 stick) unsalted butter, room temperature
1 cup granulated sugar
4 large eggs (3 whole, 1 lightly beaten)
2 teaspoons pure vanilla extract
3/4 cup whole blanched almonds, chopped
3 tablespoons coarse sanding sugar

Directions

Preheat oven to 325 degrees. Heat cherries and liqueur in a small saucepan over medium-low heat, stirring occasionally, until cherries have softened, about 8 minutes. Drain, reserving 2 tablespoons liquid. If liquid equals less than 2 tablespoons, add enough liqueur to make 2 tablespoons.
Sift together flour, baking powder, and salt into a bowl. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 2 minutes. Mix in 3 whole eggs, one at a time. Mix in reserved cherry liquid and the vanilla. Reduce speed to low, and gradually mix in flour mixture. Stir in cherries and almonds.
On a lightly floured surface, halve dough. Shape each half into a 12 1/2 by 2 1/2-inch log. Flatten logs to 1/2 inch thick. Transfer to a baking sheet lined with a parchment paper. Brush logs with beaten egg; sprinkle with the sanding sugar.
Bake 35 minutes, rotating sheets halfway through. Transfer to wire racks to cool, about 20 minutes. Reduce oven temperature to 300 degrees.
Cut each log on the diagonal into 16 to 18 pieces. Transfer pieces to racks, laying them on sides. Set racks on baking sheets. Bake 8 minutes; flip. Bake 8 minutes more. Let cool until crisp. Cookies can be stored in an airtight container at room temperature up to 1 week.

Candy Cane Cookies

Recipe from AllRecipes.com
http://allrecipes.com/Recipe/Candy-Cane-Cookies-II/Detail.aspx?ms=1&prop25=49298475&prop26=CookieCountdown&prop27=2010-12-05&prop28=Main&prop29=Recipe&me=1

Prep Time:
40 Min
Cook Time:
20 Min
Ready In:
1 Hr

Original Recipe Yield 4 dozen

Ingredients

1 cup butter
1 cup sifted confectioners' sugar
1 egg
1 1/2 teaspoons almond extract
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup crushed peppermint hard candies
1/2 cup white sugar

Directions

Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, combine butter, confectioners' sugar, egg, almond extract and vanilla extract. beat until smooth. Mix in flour and salt.
Roll into 4 inch strips, place on baking sheet. Curve top down to form handle of cane.
Bake in preheated oven for 9 to 10 minutes. While still warm, remove from pan and sprinkle with candy and sugar mixture

Paula Dean’s Creole Shrimp and Lobster Bisque

Recipe from: FoodNetwork.com
http://www.foodnetwork.com/recipes/paula-deen/creole-shrimp-and-lobster-bisque-recipe/index.html
Cook Time:30 min
Level: Easy
Yield: 5 to 6 servings

Ingredients

2 steamed fresh lobster tails
4 tablespoons butter
1 small white onion, finely chopped
2 stalks celery, finely chopped
2 cloves garlic, minced
1/3 cup all-purpose flour
3 cups chicken broth
1/2 pound steamed medium size fresh shrimp, peeled, deveined, and chopped
2 cups half-and-half
1 teaspoon Creole seasoning

Directions

Remove lobster meat from shell; coarsely chop and set aside.
In a large saucepan, melt butter over medium heat. Add onion, celery, and garlic; cook for 5 minutes, stirring occasionally. Stir in flour, and cook for 2 minutes. Stir in chicken broth; cook for 10 minutes, stirring occasionally, until thickened.
Add lobster meat and shrimp. Stir in half-and-half and Creole seasoning; cook for 10 minutes, or until heated through, stirring occasionally. Serve immediately.

Stuffed Peppers

Ingredients:

1 lb ground beef/1 lb ground pork
6 Red, orange,yellow or Green Peppers, hollowed out with the tops cut off, or sliced lengthwise
1 egg
4 cloves of garlic, chopped
1/2 cup tomato sauce
¾ cup breadcrumbs

*Optional*
(¾ cup uncooked white rice or Orzo pasta)

3 Tbs Pecorino Romano cheese
3 tsp chopped Parsley
1/2 tsp "Italian Seasoning"
Salt and Pepper to taste

*optional* 2 cups prepared tomato sauce to pour over the top

Directions:

Preheat oven to 375 degrees.

Combine all the ingredients (except for the peppers and 2 cups tomato sauce) together in a large mixing bowl. If the mixture is too dry, add a little more sauce.

Slice down into the pepper all around the stem and pull it out. Shake out the excess seeds. With a spoon, stuff the meat mixture into the peppers. Spray a casserole dish with non-stick spray and drizzle a little EVOO on the bottom. If you are using tomato sauce, pour ½ of it on the bottom of dish. Place stuffed peppers in the dish standing up (slice off a little on the bottom to make them stand straight) Brush the tops and all sides of the peppers with EVOO, sprinkle with a little cheese and salt and pepper. Bake until peppers are slightly browned and meat is crispy on top.

*If using a slow cooker, cook 5-6 hours on low or 4 hours on high.*

*optional*
Serve on top of fresh tomato sauce or spoon over the top and sprinkle with cheese.

Creamy Au Gratin Potatoes

Recipe from: AllRecipes.com
http://allrecipes.com/Recipe/Creamy-Au-Gratin-Potatoes/Detail.aspx?ms=1&prop25=45198561&prop26=WhatsCooking&prop27=2010-09-30&prop28=RecipeArea1&prop29=FullRecipe_1&me=1


Prep Time:30 Min
Cook Time: 1 Hr 30 Min
Ready In: 2 Hrs

Original Recipe Yield 4 servings

Ingredients

4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Cheddar cheese

Directions

Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
Bake 1 1/2 hours in the preheated oven.

Boston Baked Beans

Recipe courtesy of Nancy Josland Dalsin

There's nothing like the smell of home baked beans, slow cooking in the oven all day.

Here is an authentic recipe for Boston Baked Beans. This historic bean dish gets its flavor from molasses, bacon, brown sugar, and mustard. Soak the beans overnight and simmer before cooking for the best and most tender Boston Baked Beans.

Ingredients

2 cups navy beans
1/2 pound bacon
1 onion, finely diced
3 tablespoons molasses
2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1/4 cup brown sugar


Directions

Beans are best if soaked overnight in cold water. The next day simmer the beans in the same water until soft, about 1 to 2 hours. Drain and save the liquid.

Preheat your oven to 275 degrees F.

Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish and layering the beans with bacon and onion.

In a saucepan, mix the ingredients. Combine the molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.

Bake the beans for approximately 8 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry. Remove the lid for the last 2 hours to allow beans to brown

Prime Rib Roast

Recipe courtesy of Nancy Josland Dalsin

Preheat oven to 450 degrees F.

Pat the room-temperature prime rib roast dry with paper towels or napkins. Smear the cut ends only of the roast with the butter.

Place the roast, ribs down or fat side up, in a heavy stainless-steel Roasting Pan or other metal roasting pan, ( I always use a cast iron skillet.)

Sear the rib roast for 15 minutes at the higher oven temperature (450 degrees F.), then turn the oven to the lower temperature (325 degrees F.) for the rest of the cooking time. Every 1/2 hour, baste the cut ends of the roast with the fat accumulated in the roasting pan. Do no cover the roast.

About 45 minutes before the estimated end of the roasting time, begin checking the internal temperature (use a good instant-read digital meat thermometer).


Beef Roast Cooking Temperatures:


Rare
120 to 125 degrees F
center is bright red, pinkish toward the exterior portion

Medium Rare
130 to 135 degrees F
center is very pink, slightly brown toward the exterior portion

Medium
140 to 145 degrees F
center is light pink, outer portion is brown

Medium Well
150 to 155 degrees F
not pink

Well Done
160 degrees F and above
steak is uniformly brown throughout

Remember, the rib roast will continue to cook as it sets. The temperature will rise to 125 degrees F. to 130 degrees F. internal temperature (medium rare) at 15 to 20 minutes.

Holiday Leftover Turkey Gumbo

Recipe courtesy of Nancy Josland Dalsin
8 cups of turkey stock, made from your leftover turkey carcass
1 cup flour
1 cup oil
...1 pound leftover turkey meat, white and/or dark, chopped into bite-sized pieces
1 pound andouille or smoked sausage, cut on the diagonal (or remove from casings and crumble)
2 pounds shrimp
2 pounds okra, sliced
2 onions, chopped
1 bunch green onions with tops, chopped
2 red bell peppers, chopped
5 ribs celery, chopped
4 cloves garlic, minced
3 bay leaves
1 bunch fresh parsley, chopped
Creole seasoning to taste, OR
black, white and cayenne peppers, to taste
Tabasco, to taste.
Salt and freshly ground black pepper, to taste long-grain rice

Blend oil and flour thoroughly in a thick skillet and cook over medium-high to high heat, stirring constantly. Be careful not to burn it. If you start to see lots of black specks in the roux, throw it away and start over. Keep cooking and stirring until the roux gets darker and darker. It's best to use a very heavy pot or skillet for roux-making, especially cast iron. With a good cast iron Dutch oven or skillet, you can get a beautiful dark roux in only about 20 minutes. Turn the fire down or off as the roux nears the right color, because the heat from the pan will continue cooking it. You can also add your onions, bell peppers and celery to the roux as it's near the end of cooking to arrest the cooking process and to soften the vegetables. Keep stirring until the roux is relatively cool. Add the roux to the stock.

Slice or remove from casings and crumble the andouille or smoked sausage and brown, pouring off all the fat. Saute the onions, green onions, bell pepper and celery if you haven't already added them to the roux, and add to the stock. Add the sausage. Add the bay leaves and Creole seasoning (or ground peppers) to taste and stir. Bring to a boil and immediately reduce to a simmer; let simmer for about 30 minutes. Keep tasting and adjusting seasonings as needed.

Add the okra and cook another 30 minutes or so. Make sure that the "ropiness" or "stringiness" from the okra is gone, then add the parsley and the reserved turkey meat. Simmer for another 15 minutes, then add the shrimp. Give it another 5-6 minutes or so, until the shrimp are just done, turning pink. Be very careful not to overcook the shrimp; adding the shrimp should be the last step. Adjust seasonings, adding salt, pepper and perhaps Tabasco as needed. Remember that gumbo shouldn't be too spicy hot. If there is any fat on the surface of the gumbo, try to skim off as much of it as possible. Serve generous amounts in bowls over hot rice.

Orange-Cranberry Sauce

Recipe Yield 2 cups
This has the best combination of fresh orange and cranberry, sweet and yummy!


Ingredients

1 pound cranberries
2 tablespoons orange zest
The juice of 2 oranges
1 cup sugar
1 cup water
½ tsp Cinnamon

Directions

Place the cranberries, grated orange zest, cinnamon, orange juice, sugar and water in a saucepan. Bring mixture to a boil over high heat. Turn heat down and simmer for about one hour or until the sauce has thickened. Let mixture cool a bit then refrigerate in a covered container.