Broccoli Lasagna

Ingredients

12 Ounces Lasagna Noodles – (wide)
2 Tablespoons Salad Oil
1 1/2 Teaspoons Salt
1/4 Teaspoon Pepper
20 Ounces Frozen Broccoli – or spinach
2 To 3 Cups Tomato Sauce
1 Pound Creamed Cottage Cheese
1/4 Cup Sour Cream
12 Ounces Mozzarella Cheese – grated

How to prepare

Cook noodles according to directions on package. Drain, then toss with oil, salt and pepper until well coated. Cook broccoli according to package directions. Drain. Combine cottage cheese and sour cream. Arrange half of the noodles in a 12 x 8 baking dish. Cover with half of broccoli and sauce, then a layer of cheese. Add another layer of noodles, topped with
broccoli, sauce and cheese., then add all of the cottage cheese mixture. Top with remaining noodles and add sauce to cover. Sprinkle with mozzarella cheese.

Cover tightly with aluminum foil and refrigerate.

About 30 minutes before serving, heat oven to 350 F and bake for 30 minutes or until cheese melts and is golden on top.

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Sea bass provencal

Ingredients

1/2 cup olive oil
1 cup onions, finely chopped
8 cloves garlic, finely chopped
4 cup tomatoes, chopped, seeded, and peeled
3 tbsp thyme, finely chopped
3 tbsp basil, finely chopped
3 tbsp nicoise olives, finely chopped
6 anchovy filets
1 pn saffron, optional
1/2 cup white wine
1 tsp chili flakes
Salt and pepper to taste
2 1/2 lb sea bass, boned and skinned, cut into 6 equal portions

How to prepare

Heat a heavy saucepan on high heat, add 1/4 cup olive oil, and saut

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Antipasto Spread

Ingredients

4-oz cans mushroom stems and pieces drained and finely chopped
1 14-oz can artichoke hearts drained and finely chopped
1 10-oz jar pimiento-stuffed olives drained and finely chopped
1 6-oz can ripe olives drained and finely chopped
1/4 Cup Chopped green pepper
1/2 Cup Chopped celery
3/4 Cup Vinegar
3/4 Cup Olive oil
1/4 Cup Instant minced onion
2 1/2 Teaspoons Italian seasoning
1 Teaspoon Onion salt
1 Teaspoon Salt
1 Teaspoon Seasoned salt
1 Teaspoon Garlic salt
1 Teaspoon Sugar
1 Teaspoon Cracked black pepper

How to prepare

Combine first 6 ingredients, mixing well; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Pour dressing over vegetables; place in a large jar with a tight-fitting lid. Shake jar to stir ingredients; refrigerate overnight. Serve spread with assorted crackers.

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Peas with prosciutto, roman style

Ingredients

1 medium sized red onion, cleaned
1 tbsp lard or sweet butter
4 tbsp olive oil
1 1/2 lb fresh peas or 1 1/2 lb fresh frozen peas not defrosted
1 cup chicken or meat broth
salt and ground black pepper

Pinch of saffron
3 oz. Prosciutto, cut very thin

How to prepare

Finely chop the onion. Place a medium sized casserole with the lard and olive oil over medium hat and when the lard is melted, add the onion and saut

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Cream Of Artichoke Soup

Ingredients

1 can artichoke hearts
1 cup juice from artichokes
water (add if necessary)
10 oz can chicken broth
2 tbsp lemon juice
1/4 cup onion, chopped
1/4 tsp thyme
1/8 tsp pepper
1/2 cup green onions, chopped
2 cup light cream

How to prepare

Simmer artichoke hearts, broth, lemon juice, onion, green onion, thyme and pepper with one cup fluid from artichokes, approx. 20 min. Blend in cream and correct seasonings if necessary. Serves 4 to 6

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Gazpacho

Ingredients

3 pounds tomatoes, peeled and roughly cut up
1 onion cut in chunks
1/2 cup green pepper chunks
1/2 cup cucumber chunks
2 cups tomato juice
1 garlic clove
1 tsp ground cumin
1 tbsp salt
Freshly ground black pepper to taste
1/4 cup olive oil
1/4 cup red wine vinegar

How to prepare

Puree everything in a blender or food processor. Chill and serve with garlic croutons.

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Italian Bread 1

Ingredients

2/3 C Water
3/4 Tsp Salt
2/3 Tsp Sugar
2 C Bread Flour
1 1/2 Tsp Active Dry Yeast

How to prepare

You didn’t mention the size of your breadmaker, so I’m going to figure
it’s the 1lb loaf (I have a panasonic). Anyway, I’ve used this recipe
at least a dozen times and I’ve never had a failure. I USE ONLY
PILSBURY BREAD FLOUR . . . and it has nothing to do with the fact my
father and brother work for the company. Here goes:

allways put water in first and then add the dry ingredients with the
yeast on top. I use the NORMAL setting (3.5 hours) on mine

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ARTICHOKE BISQUE

Ingredients

8 tbsp flour
16 oz butter
6 cup beef stock
2 celery rib, finely chopped
3 lg onion, finely chopped
1 bn scallion, finely chopped
2 bay leaves
1/4 tsp thyme
2 cl garlic, minced
28 oz artichoke hearts, undrained
salt & pepper, to taste
1/4 tsp tabasco
1 cup wine, white, dry
4 oz light cream
2 tbsp parsley, minced

How to prepare

Melt the butter in a heavy pot and add the flour. Over a low heat cook for 5 min, stirring constantly. Slowly add the stock and when well mixed, add the celery, onions, green onions, bay leaves, thyme and garlic. Let simmer 45 min.
Chop the artichoke hearts fairly fine and then add to the pot along with the artichoke water. Cook at a low simmer for another 30 min. Add salt and pepper to taste, the Tabasco, wine and cream and bring to a simmer. Do NOT boil. The bisque is now ready to serve.
Sprinkle a bit of parsley over the bisque in each plate. With a slice of French bread, it’s a Creole treat for your bon appetit.
Recipe from Leon E. Soniat in his “Creole Kitchen” column in the Times-Picayune

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1705 ad tomato sauce

Ingredients

3 tbsp extra virgin italian olive oil
2 cloves garlic, crushed & chopped
1 lb fresh, ripe whole tomatoes peeled and segmented
1/2 tsp salt
5 very large or 10 medium basil leaves, fresh and unbruised

How to prepare

Heat the olive oil over low heat in a heavy, non-reactive saucepan and add the chopped garlic and a grind or two (no more) of black pepper. Take care that the garlic doesn’t brown. After a minute (no more) add the tomatoes and stir with a wooden spoon. Break up the pulp evenly. Add the salt, stir, and let the sauce stew for about 6 – 7 minutes over a gentle heat. You don’t want to reduce the sauce at all. Wipe, but do not wash, the basil leaves. That may cause discoloration. Add them whole to the sauce and cook gently until the tomatoes are soft and the basil has released its flavor. Do not overcook. Remove from the heat, allow to cool and remove basil leaves. They should be dark and wilted. If you follow these directions exactly, and use only the finest ingredients, you will be very pleased with this sauce.

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