A 20-MINUTE CHICKEN PARMESAN

Ingredients

4 Boneless and skinless – chicken breast halve
1 Egg – slightly beaten
1/2 cup Seasoned bread crumbs
2 tablespoons Butter or margarine
1 3/4 cups Spaghetti sauce
1/2 cup Shredded mozzarella cheese
1 tablespoon Grated parmesan cheese
1/4 cup Chopped fresh parsley

How to prepare

Using palm of hand flatten chicken to even thickness. Dip chicken into egg then into crumbs to coat. In skillet over medium heat, in hot margarine, brown chicken on both sides. Add sauce. Reduce heat. Cover; simmer 10 minutes. Sprinkle with cheeses and parsley. Cover; simmer 5 minutes or until cheese melts.

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Italian-Style Red Sauce

Ingredients

1 14 Oz Can Chopped Plum Tomatoes
1 6 Oz Can Tomato Paste
2 Tbsp Red Wine Vinegar
1 Tbsp Olive Oil
1 Tsp Dried Oregano
1 Tsp Dried Basil
1 Tsp Dried Parsley
2 Medium Cloves Garlic
1 Cube Beef Bullion
1/4 Tsp Ground Ginger
1/8 Tsp Ground Black Pepper
Salt – to taste

How to prepare

Mix everything together in a small saucepan on medium heat until it
starts bubbling. Reduce to simmer for 30 minutes to 1 hour, stirring
occassionally

This recipe works well as a spagetti sauce, a pizza sauce, a topping for baked chicken, or just about anything else you need a red sauce for. Easy to make and much better than anything from the store

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Pasta with pesto sauce

Ingredients

6 large cloves garlic, peeled
1 cup pine nuts
1 cup shelled walnuts
1/4 cup blanched almonds
1 cup freshly grated aged pecorino or parmigiano cheese
1/4 cup olive oil
6 oz cherry tomatoes,- optional
salt
freshly ground pepper fresh
pasta
16 med-size fresh basil leaves, optional

How to prepare

Place garlic, pine nuts, walnuts, almonds, cheese, olive oil and tomatoes in food processor or blender and blend until very smooth sauce forms. Transfer sauce to crockery or glass bowl. Season to taste with salt and pepper, mix well and refrigerate, covered, until needed. When ready to use, remove sauce from refrigerator. Remove 3/4 cup boiling water from pot in which fresh pasta is cooking and stir into sauce. Ladle half of sauce onto large serving platter. Drain fresh pasta, place on prepared dish, add remaining sauce and mix gently but thoroughly. Sprinkle with basil leaves to garnish and serve hot. Makes 8 servings. Note. No extra cheese should be served with this dish.

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Penne with escarole & bacon

Ingredients

1 thick slice bacon, diced
1 tbsp olive oil
2 large cloves garlic, minced
1 large red onion, diced
4 cups torn escarole
1/2 lb penne, cooked
3/4 cup low-salt chicken broth
1/4 cup freshly grated parmesan cheese
1/8 tsp red pepper flakes
1/4 tsp salt
parmesan cheese

How to prepare

Cook bacon in 12″ non-stick skillet over medium-high heat until well browned. Use slotted spoon to transfer bacon to paper towels. Set aside. Pour off fat and add oil to pan. When hot, add garlic and red onion, cook until just heated through and fragrant, about 2 minutes, stirring often. Stir in escarole and cook until just tender, about 1 minute. Stir in penne and broth. Bring to boil. Add bacon, cheese, red pepper flakes and salt. Toss well. Remove from heat. Adjust seasonings to taste, top with parmesan cheese. Serve hot. Makes 2 to 3 servings.

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Pasta y fagioli soup

Ingredients

40 oz can clamato juice
28 oz tomatoes, pureed
1 can consomme soup
1 can water
3 tbsp chicken soup base
1 tsp oregano
1 tsp basil
1/4 tsp hot paprika or chili powder
1/4 tsp garlic powder
1 lb lean ground beef, cooked
1 med onion, chopped
4 stalks celery, chopped
4 carrots, sliced thin
1/2 med cabbage shredded
19 oz can kidney beans
19 oz can navy beans
1 1/2 cups corkscrew pasta, boiled

How to prepare

Bring juice, tomatoes, consomm

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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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