Cannellini With Lamb And Rosemary

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• 2 lbs dried cannellini or 2 lbs great northern beans
• 5 lbs boneless lamb shoulder, trimmed and cut into 1 1/2-inch pieces
• 4 quarts water
• 2 bay leaves
• 1 teaspoon dried oregano
• 2 medium onions, chopped
• 3 tablespoons garlic, finely chopped
• 4 teaspoons rosemary, finely chopped
• 1 1/2 lbs cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon sugar
• 6 cups flat leaf parsley, very coarsely chopped (from 3 bunches)

Recipe

• 1 combine beans with enough water to cover by 2 inches in a 4- to 5-quart pot. bring to a boil and boil for 2 minutes, then remove from heat and let stand, covered, while you cook the lamb.
• 2 bring lamb and water (4 quarts) to a simmer in an 8- to 10-quart heavy pot. skim any foam, then add bay leaves and oregano. simmer, uncovered, 1 1/4 hours.
• 3 drain beans and add to lamb mixture along with onions, garlic, rosemary, and 1 teaspoons each of salt and pepper. simmer, uncovered, stirring occasionally, until beans are just tender, 35 to 45 minutes.
• 4 while beans simmer, preheat oven to 475 degrees with rack in upper third. toss tomatoes with oil and spread out, cut sides up, in a large 4-sided sheet pan. stir together sugar, 1/2 teaspoons salt, and 1/2 teaspoons pepper and sprinkle over tomatoes. roast until tomatoes begin to shrivel and caramelize on bottom, about 35-45 minutes.
• 5 when beans are tender scoop out about 4 cups beans with a slotted spon and coarsely mash. return mashed beans to stew along with tomatoes, parsley and 1 teaspoons salt and simmer 3 minutes. discard bay leaves and season stew with salt and pepper to taste.

Cannoli Cake Roll

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 15
• 5 eggs, separated
• 1 teaspoon vanilla extract
• 1/2 cup sugar, divided
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 3/4 cup cake flour
• 2 tablespoons orange liqueur
• 1 tablespoon water
• 1 tablespoon sugar
• 1/4 cup confectioners' sugar, for dusting
• 1 1/4 cups ricotta cheese
• 4 ounces cream cheese
• 1/2 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 cup semisweet mini chocolate chips
• 3/4 cup heavy whipping cream
• 3 tablespoons confectioners' sugar
• 2 tablespoons orange liqueur
• 1/2 teaspoon vanilla extract
• 1/4 cup chopped pistachio nut
• 1 tablespoon sugar
• 1 tablespoon semisweet mini chocolate chips

Recipe

• 1 preheat oven to 375 degrees f (190 degrees c). grease one 15 1/2 x 10 1/2 inch jelly-roll pan and line with parchment paper.
• 2 separate the eggs. in small bowl, with mixer at high speed, beat egg yolks, vanilla, and 1/4 cup granulated sugar until very thick and lemon colored, about 5 minutes. set beaten yolk mixture aside.
• 3 in large bowl, with clean beaters and with mixer at high speed, beat egg whites, cream of tartar, and salt until soft peaks for. beating at high speed, gradually sprinkle in 1/4 cup granulated sugar until sugar dissolves and whites stand in stiff peaks.
• 4 transfer beaten egg yolks to another large bowl. with rubber spatula, gently fold beaten egg whites into beaten egg yolks, one-third at a time. sift and fold flour, one-third at a time, into egg mixture.
• 5 with metal spatula, spread batter evenly in pan. bake at 375 degrees f (190 degrees c) for 10 minutes or until top of cake springs back when lightly touched with finger.
• 6 meanwhile, in a cup, mix 2 tablespoons orange liqueur with 1 tablespoon water and 1 tablespoon sugar until sugar dissolves.
• 7 sprinkle clean cloth towel with confectioners' sugar. when cake is done, immediately invert hot cake onto towel. carefully peel off parchment paper and discard. brush cake with orange-liqueur mixture. starting from a long side, roll cake with towel jelly-roll fashion. cool cake roll, seam side down, on wire rack until completely cool, about 1 hour.
• 8 to make ricotta filling: in food processor, with knife blade attached, blend the ricotta cheese, cream cheese, 1/2 cup confectioners' sugar, 1/2 teaspoon vanilla and cinnamon. until smooth. transfer filling to bowl and stir in 1/4 cup of the chocolate pieces. cover and refrigerate filling while cake cools.
• 9 assemble cake: gently unroll cooled cake. with metal spatula, spread filling over cake almost to edges. starting from same long side, roll cake without towel. place rolled cake, seam side down, on platter.
• 10 to make frosting: in small bowl, with mixer at medium speed, beat whipping cream and 3 tablespoons confectioners' sugar until soft peaks form. with rubber spatula, fold in 2 tablespoons orange liqueur and 1/2 teaspoon vanilla. with metal spatula, spread whipped-cream frosting over cake. refrigerate cake at least 2 hours before serving. sprinkle top of cake with chopped pistachios and chocolate pieces just before serving.

Creamy Spaghetti And Meatballs

Total Time: 21 mins Preparation Time: 5 mins Cook Time: 16 mins

Ingredients

• Servings: 4
• 700 ml spaghetti sauce
• 10 ounces undiluted cream of mushroom soup
• 30 meatballs, they can be the frozen store bought ones
• 1/2 lb spaghetti
• 1 cup freshly chopped cilantro or 1 cup parsley

Recipe

• 1 bring a large pot full of water to boil. pour pasta sauce and undiluted mushroom soup into a large saucepan.
• 2 bring to boil over med heat , whisking frequently about 6 minutes.
• 3 stir in frozen meatballs into sauce, reduce heat to med low.
• 4 cover and simmer stirring occasionly until meatballs are heated through out. 10 -12 minutes.
• 5 while sauce is cooking add pasta to the boiling water and cook to package directions.
• 6 drain pasta and return to saucepan and add meatball sauce and cilatro and toss.

Blue Crust Veggie Pizza With Goat Cheese

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 1 cup blue cornflour
• 2 cups whole wheat flour
• 1 cup very warm water (but no where near a boil)
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 1/2 tablespoons baking yeast
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 large garlic cloves, pressed
• 2 tablespoons italian seasoning, basil, parsley, sage, rosemary, etc (or 2 tablespoons total equivalent of mixed oregano, basil, parsley, sage, rosemary, etc)
• 1 (28 ounce) can diced tomatoes
• 1 (8 ounce) can tomato paste
• 1 teaspoon salt
• 1/8 teaspoon crushed red pepper flakes
• 1 cup chopped vegetables (pick at least 4 ( bell peppers, mushrooms, beets, chard, kale, squash, carrots, broccoli)
• 2 tablespoons chopped fresh herbs (basil, rosemary, sage, thyme)
• 2 ounces goat cheese

Recipe

• 1 sprinkle yeast into warm water in measuring cup, add sugar, and stir gently for 1 minute. let stand for 5 minutes.
• 2 combine nearly all flour (saving about 1/4 c for adding in later) with 1 tsp salt in mixing bowl. make a well in center of flour, pour in yeast mixture and 1tbsp oil, mix flour vigorously into well with a wooden spoon until dough just begins to hold together. turn dough onto lightly floured surface, dust hands with flour and gently knead. while kneading, add remaining flour gradually until dough is not longer sticky. knead for about 10-15 min more.
• 3 shape into a ball and place in a well oiled bowl, turn to cover dough completely in oil. cover bowl and set aside to rise, about 2 hours. i have never gotten it ready soon enough before to be able to wait this long. split dough into equal halves after rising. using heels of hands form into 2 crusts, working dough from center out in a circle.
• 4 for the sauce, put 1 tbsp oil in med saucepan, saute onions on medium heat, add garlic just before the onions are translucent, and saute for 1 more minute. add diced tomatoes, stir occasionally until comes to a boil. reduce heat, add paste, salt, dry spices, crushed pepper and simmer for at least 15 minutes.
• 5 spread layer of sauce on dough, i like a lot, you may not, then top with your chopped vegetables. spread the fresh herbs on top of the veggies. when i am adding goat cheese, i think of it as more of another topping than something that has to cover the entire pizza, so it ends up being about as much as any of the other veg. toppings and just dispersed around the pizza, more for flavor.

Baked Ziti With Sweet And Hot Italian Sausages

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb pasta (mostaccioli recommended)
• 1 tablespoon olive oil
• 1 lb sweet italian sausage
• 1 lb hot italian sausage
• 4 garlic cloves, minced
• 4 cups tomato sauce (homemade or store bought)
• 1/2 cup sliced mushrooms (optional)
• 1/2 cup dry red wine
• 1 teaspoon chopped fresh rosemary
• 1 tablespoon chopped fresh basil
• 1 1/2 cups ricotta cheese
• 1 cup freshly grated parmesan cheese

Recipe

• 1 in stockpot, cook the pasta in salted boiling water until it just begins to soften; do not cook completely. it will finish cooking when it bakes in the oven. drain the pasta and set aside.
• 2 in a large saucepan, heat the olive oil; add sausages. if desired, the sausage casings can be removed, but is not required.
• 3 cook the sausages until they are evenly browned.
• 4 remove the sausage from the pan and slice them thinly.
• 5 add garlic to pan and cook over medium heat just until the garlic begins to become golden brown in color.
• 6 add tomato sauce to the pan, as well as the sliced sausage, mushrooms, wine and fresh herbs; mix well and bring to a simmer.
• 7 cover and simmer for 15-20 minutes, stirring occasionally.
• 8 preheat oven to 350°f.
• 9 in a 13x9-inch greased baking dish, alternate layers of the half-cooked pasta, the tomato sauce-sausage mixture, and ricotta cheese until all the ingredients are used.
• 10 sprinkle the grated parmesan cheese over the top of the dish.
• 11 bake for 20-25 minutes or until the sauce is bubbly and the top is golden brown.
• 12 remove the baking dish from the oven.
• 13 allow to stand for 10 minutes before serving.

Baked Ziti

Total Time: 40 hrs 20 mins Preparation Time: 20 mins Cook Time: 40 hrs

Ingredients

• Servings: 6
• 1 lb ziti pasta or 1 lb penne
• 1/2 lb mild italian sausage
• 1/2 lb hot italian sausage
• 1 tablespoon extra virgin olive oil
• 3 garlic cloves
• 1 medium onion
• 1 green pepper
• 1 red pepper
• 1 (4 ounce) can sliced mushrooms, drained
• 1 (15 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 tablespoon italian seasoning (or spice to taste)
• 1 cup mozzarella cheese
• pam cooking spray

Recipe

• 1 preheat oven to 350 degrees f.
• 2 heat pot of water to boiling and prepare pasta to al dente directions.
• 3 while water is heating, chop/dice the garlic, onion, and peppers.
• 4 heat olive oil in frying pan and saute chopped vegetables for 2-3 minutes.
• 5 add sausage to pan, breaking it up using a spatula or wooden spoon into bite-sized pieces and fully cook until no red/pink color remains.
• 6 while sausage is cooking, in small pot, heat sauce and paste, stirring to combine.
• 7 add mushrooms and italian seasonings to tomato sauce and bring to a simmer.
• 8 coat 9x13 baking pan with pam or other cooking spray.
• 9 drain sausage mixture once cooked and combine with drained pasta, and tomato sauce mixture in 9x13 pan.
• 10 top with 1 cup shredded mozerella cheese.
• 11 bake for 30 minutes and serve.

Baked Ziti With Special Tomato Sauce

Total Time: 1 hr 8 mins Preparation Time: 18 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1 lb dried ziti pasta
• kosher salt
• 3 1/2 cups quick tomato sauce
• 1 lb fresh mozzarella cheese, half cut into 1/2-inch cubes and half thinly sliced
• 3/4 cup freshly grated parmesan cheese, divided
• 1/2 teaspoon fresh ground black pepper
• 1 pinch red pepper flakes
• 2 tablespoons extra virgin olive oil
• 1/2 lb sweet italian sausage, casing removed and crumbled
• 1/2 lb hot italian sausage, casing removed and crumbled
• 1/2 medium onion, diced
• 4 garlic cloves, chopped
• 3 1/2 cups canned tomatoes (whole, peeled in puree & roughly chopped)
• italian seasoning
• 1 sprig fresh thyme
• 2 teaspoons kosher salt
• fresh ground black pepper
• 1/2 cup grape jelly (unsweetened) or 1/2 cup currant jelly (unsweetened)

Recipe

• 1 quick tomato sauce:
• 2 make this first; heat oil in a medium saucepan over medium-high heat.
• 3 cook the sausages until begining to brown, about 3 minutes.
• 4 add the onion and garlic, stirring, until lightly browned, about 3 minutes more.
• 5 add the tomatoes, thyme and jelly or preserves and bring to a boil.
• 6 lower the heat and simmer, covered, for 10 minutes.
• 7 remove and sicard the sprig of thyme.
• 8 stir in the seasoning and season with pepper, to taste.
• 9 use now or store covered in the refrigerator for up to 3 dayse or freeze up to 2 months. the yield is 5 cups.
• 10 ziti:.
• 11 preheat oven to 400ºf.
• 12 cook the ziti according to pkg directions.
• 13 drain.
• 14 toss the cooked pasta with the sauce, cubed mozzarella, half of the parmesan cheese, black pepper and red pepper flakes.
• 15 transfer the pasta to an oiled 9x13" baking dish.
• 16 cover the top of the pasta with the sliced mozzarella, and sprinkle with the remaining parmesan.
• 17 bake until lightly browned and hot, about 30 minutes.
• 18 serve at once.