Basic Cannelloni Crepes

Ingredients

3 each Eggs
1 cup Water
1 cup All-purpose flour
pinch Salt
Peanut Oil

How to prepare

Place the eggs in a blender. Add the water, flour, and salt. Blend until smooth. Scrape down the sides of the container and blend again. Heat a 10″ nonstick frying pan and lightly oil the pan, using a paper towel. Ladle 1/4 cup of the batter into the pan and quickly turn the pan to evenly coat the bottom with batter. Cook on one side only until dry on the top, about one minute. These should be only very lightly browned and not too dry, so the
pan shouldnot be too hot. Lightly oil the pan before cooking each crepe. Separate
the crepes with wax paper until ready to use. The noodles can be refrigerated overnight if you seal them in a plastic bag.

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Baked Ziti and Vegetables

Ingredients

16 ounces Ziti or penne macaroni
2 medium Green peppers
2 medium Carrots
2 medium Celery stalks
1 medium Onion
1 tablespoon Salad oil
28 ounces Crushed Tomatoes
3 cups Vegetable juice – reg.or hot
1 tablespoon Sugar
1 1/2 teaspoons Salt
1/2 teaspoon Oregano leaves
8 ounces Mozzarella,lowfat – shredded
2 tablespoons Parmesan cheese – grated

How to prepare

In saucepot, prepare ziti as label directs. Meanwhile, cut green peppers, carrots, celery, and onion into 1/2″ pieces. In nonstick skillet over med. high heat, in hot salad oil, cook vegetables til lightly browned. Stir in 1/4C. water; continue cooking over med. heat til vegetables are tender crisp. Preheat oven to 375 F. Drain ziti in colander; set aside. To same saucepot, add cooked vegetables; stir in crushed tomatoes, vegetable juice, sugar, salt, and oregano; over high heat, heat to boiling. Remove saucepot from heat; stir in cooked ziti. Reserve 1 C. shredded mozzarella for topping. Into ziti mixture in saucepot, stir Parmesan cheese and remaining mozzarella. Spoon mixture into shallow 4 qt. casserole; sprinkle with reserved mozzarella cheese. Cover casserole and bake 30 minutes or til cheese melts and mixture is hot and bubbly.

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Linguine and Clams

Ingredients

1 pkg linguine (10 oz to 1 Lb.)
2 cans clams with juice
1 tbsp lemon juice
1 tsp salt
1/4 tsp pepper
1 sm jar garlic, minced
2 tbsp olive oil

1 can chicken broth (or 1 bottle clam juice)
1 lb mushrooms (optional)
red pepper flakes (optional)
Parmesan Cheese

How to prepare

Saute mushrooms and garlic in olive oil. Add lemon juice, clams with juice, broth, pepper, salt, and red pepper flakes. Bring this to just under a boil and take off of heat. Prepare linguine according to package directions. Drain the pasta and add clam sauce to pasta. Sprinkle with Parmesan cheese

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Balsamic chicken & broccoli

Ingredients

1 tbsp olive oil
1 garlic cloves, minced
1/2 small yellow onion, thinly sliced, cut into thirds
2 tbsp shallots, minced
1/4 cup white wine
2 whole chicken breasts, boneless, cut into strips
3 tbsp balsamic vinegar
2 cup broccoli spears
1 cup mushrooms, oyster or shitake, sliced or whole
1/3 cup chicken stock
1/4 tsp salt pasta or brown rice
freshly ground black pepper to taste

How to prepare

Heat the oil in a heavy pot. Add the garlic, onion and shallots and cook until light golden. Keep the pot covered between stirrings and use a tablespoon or so of the wine if more liquid is needed. Add the strips of chicken and enough of the wine to keep the meat from sticking to the pot. Cook until the chicken is white all the way through, about 5 to 7 minutes (use more wine if needed). Remove the chicken and saut

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Baked Artichokes

Ingredients

6 each Medium Artichokes
6 tablespoons Finely minced fr rosemary
1 each Dried red chile – minced
1 each Olive oil
1 each Lemon
6 tablespoons Finely minced fr sage
1 each Salt and pepper to taste

How to prepare

Snap the bottom outer leaves off each artichoke and discard. Put the
artichokes in water acidulated with a few drops oflemon juice to keep them
from discoloring. Using a small sharp knife, trim the stems to their
tender corres and cut the tops off the leaves. Spread the leaves and scoop
and scrape out the choke and any prickly inner leaves with a spoon. To
make the filling, mix the herbs, peperoncino (red dried pepper), salt,
pepper and a little olive oil. Divide the mixture evely and pack it in the
artichokes. Stand them in a single layer in a baking pan filled to 1″
height with equal amounts of water and olive oil. Sprinkle olive oil
liberally over the tops. Heat the oven to 350 F and bake unti tender,
about 45 min. Serve hot, at room temperature, or cold.

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Penne alla Bolognese

Ingredients

1 lb chopped beef
1 lb chopped veal or lamb
1 tbsp olive oil
1 tbsp butter
1 lg onion, chopped
4-6 cloves of garlic
1/4 cup red wine
2 carrots, peeled and sliced
16 oz can whole tomatoes w/ juice
salt & pepper to taste
1 lb penne pasta
grated parmesan cheese

How to prepare

In a lg sauce pot, brown the chopped beef and (veal or lamb), drain fat and reserve meat for later. In the same pot, saut

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CROCK POT ROUND STEAK ITALIANA

Ingredients

1 1/2 pounds Round steak
15 1/2 ounces Spaghetti sauce w/mushrooms
1 teaspoon Salt
1/2 teaspoon Oregano
1/4 teaspoon Pepper
16 ounces Can whole small onions

How to prepare

Cut steak into 5 or 6 serving-size pieces. Coat with salt, oregano, and pepper. In crock-pot pour spaghetti sauce over the meat. Cover and cook on low for 7 to 9 hours or until meat is tender. Turn control to high; add onions. Cook on high for 10 to 15 minutes. Serve with Italian green beans and toasted garlic cheese bread

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Eggplant Parmigiana

Ingredients

1 lg eggplant, about 1 1/2 lb
2 eggs, beaten
1 1/2 cup fine dry bread crumbs, mixed with 3/4 tsp salt & 1/2 tsp pepper
Oil
1 can (15 oz ) tomato sauce
1 tsp basil
1/2 tsp oregano
1 lb mozzarella cheese, sliced
1/2 cup grated Parmesan cheese

How to prepare

Wash eggplant and cut crosswise in 1/2″ slices. Dip into eggs, coat with bread crumbs, place on platter and chill 1/2 hour. Heat about 1/8″ oil in skillet. Fry eggplant on both sides until golden and crisp. Drain on paper towel. Heat tomato sauce, basil and oregano in sm saucepan. Spread a third of the sauce in greased 12 x 8 x 2″ or other shallow baking dish. Layer half the eggplant, half the mozzarella, a third of the sauce and half the Parmesan. Repeat layers. Bake in preheated 350 deg. F. oven until hot and bubbly, about 30 minutes. Makes 6 servings.

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