Ingredients 8 ounces uncooked brown rice noodles 8 ounces ground pork 3 tablespoons grated yellow onion 1 (8-oz.) pkg. sliced fresh mushrooms 2 tablespoons white miso 1 tablespoon chili garlic sauce (such as Huy Fong) 2 cups unsalted beef stock 1 cup matchstick-cut carrots 1 […]
2.5 – 3lbs of chicken
2 celery stalks
2 medium carrots
8 cups water
2.5 tsp salt
.5 tsp black pepper
2 cups flour
.5 tsp baking soda
3 tablespoons vegetable shortening
3/4 cup buttermilk
- Place chicken, celery, and carrots in a Dutch oven; add water and 2 teaspoons of the salt. Bring to boil over high; cover, reduce heat to medium-low, and simmer until tender, about 1 hour. Remove chicken from broth, and let stand until cool enough to handle, about 15 minutes. Remove and discard skin and bone from chicken, and cut meat into bite-size pieces. Bring broth to boil over high; stir in pepper.
- Meanwhile, combine flour, baking soda, and remaining .5 tsp of salt in a large bowl; cut in shortening with a pastry blender (or use your fingers) until mixture resembles coarse meal. Add buttermilk, stirring with fork until dry ingredients are moistened. Turn dough out onto a well-floured surface, and knead lightly 4-5 times.
- Pat dough to .5″ thickness. Pinch off dough in 1.5″ pieces, and drop into boiling broth. Reduce heat to medium-low, and cook, stirring occasionally, until desired consistency is reached, about 8-10 minutes. Stir in chicken. Garnish servings with green onions.
Yield: 6 servings
Source – Southern Living magazine
Ingredients: 1 pound lean ground beef (90% lean) 3 garlic cloves, minced ¼ cup packed brown sugar ¼ cup reduced-sodium soy sauce 2 teaspoons sesame oil ¼ teaspoon ground ginger ¼ teaspoon crushed red pepper flakes ¼ teaspoon pepper 2 cups hot cooked white or […]
Ingredients 1 package (10 or 12 ounces) frozen peas, thawed under cool running water 2 cups diced cooked turkey (or ham) 1 1/2 cups cooked noodles 2 tablespoons butter 1/4 cup chopped onion 8 ounces sliced mushrooms 1 can (10 3/4 ounces) condensed cream of […]
- 1 28-ounce can diced tomatoes (in juice)
- 1 28-ounce can crushed tomatoes
- 2 tablespoons extra-virgin olive oil
- 3 medium cloves garlic, finely minced
- 1/2 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt
- 2 teaspoons dried basil
Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes, basil and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.
- 4 teaspoons olive oil
- 1 medium onion (chopped)
- 1 pound ground beef
- Salt and freshly ground pepper
- 14 – 16: 8-ounce package manicotti
- 1 (15ounce) container whole-milk ricotta
- 3 Cups shredded mozzarella
- 1 Cups graded Parmesan cheese
- 2 tables spoons chopped fresh Italian parsley leaves
- 2 garlic cloves, minced
- 2 table spoons butter, cut into pieces
- Sauce (Above)
Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.
Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.
Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture. Preheat the oven to 350 degrees F.
Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.
Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve
Ingredients 3 bacon slices 1 tablespoon olive oil 1 cup chopped yellow onion (about 1 medium onion) 1 cup 1/4-inch-thick diagonally cut carrots (about 2 medium carrots) 1 cup 1/4-inch-thick diagonally cut celery (about 3 stalks) 1 tablespoon garlic cloves, minced (about 3 garlic cloves) […]
Ingredients 5 bacon slices, chopped 1 cup chopped onion 1 cup thinly sliced carrot 1/2 cup thinly sliced celery 1 tablespoon fresh thyme leaves 1 (8-oz.) package presliced cremini mushrooms 4 garlic cloves, minced 4 cups unsalted chicken stock 1 cup water 4 cups lightly […]
6 slices rye bread, divided
1 pound pastrami or corned beef, thinly sliced or shaved
1 (14.5 oz.) can sauerkraut
4 cups Swiss Cheese, shredded
1 cup dill pickles, chopped
1 cup milk
1/3 cup Thousand Island dressing
1/4 cup mustard
3 large eggs
2 teaspoons caraway seeds
Preheat oven to 350º F and lightly grease a 9×11-inch baking dish with butter or non-stick spray.
Take four pieces of rye bread and cut them into cubes. Place remaining bread in food processor, pulse until you’ve got fine breadcrumbs and set aside.
Spread cubed bread out along the bottom of your baking dish, then cover with 1/2 of pastrami. Top beef with sauerkraut, pickles, half of caraway seeds and 2 cups cheese.
Cover with remaining beef, caraway seeds and cheese.
In a medium bowl, whisk together milk, salad dressing and mustard, then beat in eggs until combined.
Pour wet ingredients evenly over the casserole, then top with breadcrumbs.
Place baking dish in oven and bake for 40-45 minutes, or until mixture is bubbly, top is browned and center is set.
Remove from oven and serve hot.
Ingredients Kosher salt 12 ounces fresh linguine 6 slices bacon, cut into 1/2-inch pieces 3 cups cherry or grape tomatoes 1 shallot, thinly sliced 2 large eggs 1/3 cup grated parmesan or pecorino romano cheese, plus more for topping 1 teaspoon finely grated lemon zest […]