Spaghetti to serve 4-6 people
1/2 cube margerine or butter
1 cup diced ham (or less if you want)
1/2 chopped onion
2 eggs
1/4 cup milk or silk
Start boiling the spaghetti. Saute ham and onion in 1/4 cup butter/margerine until the onion is tender. Beat the eggs and add to the ham and onion mixture.
Drain the spaghetti when it's ready. Add the rest of the butter/margerine and milk. Immediately stir the spaghetti into the meat mixture. Sprinkle with parmesan cheese or parsley. Best while hot. Serves 4-6.
Showing posts with label Italian. Show all posts
Showing posts with label Italian. Show all posts
Friday, November 5, 2010
Chicken-Ham Italiano
Quick, easy, and tasty!
1/2 pound boned chicken, cut in strips
2 tablespoons cooking oil
5 ounces boiled ham, cut in strips (1 cup)
2 cups sliced mushrooms (can replace with carrots)
1 onion, chopped
1 medium red or green pepper, diced
1 cup chicken broth*
1/2 cup white wine
1 1/2 cups dry Instant Rice (any kind of parboiled rice*)
1/2 cups grated Parmesan cheese (optional)
1 tablespoon dried parsley, or 1/2 cup chopped fresh parsley
*Or use 1 1/2 cups chicken broth
Brown chicken in oil. Add ham and vegetables; saute until vegetables are crisp-tender (about 3 minutes.) Add broth and wine. Bring to boil. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Add cheese and parsley and fluff with fork. Makes 4 large servings.
* If you only have regular rice, you can cook the rice separately according to package directions and combine with the other ingredients the last 5 minutes, decreasing the broth to about 1 cup.
1/2 pound boned chicken, cut in strips
2 tablespoons cooking oil
5 ounces boiled ham, cut in strips (1 cup)
2 cups sliced mushrooms (can replace with carrots)
1 onion, chopped
1 medium red or green pepper, diced
1 cup chicken broth*
1/2 cup white wine
1 1/2 cups dry Instant Rice (any kind of parboiled rice*)
1/2 cups grated Parmesan cheese (optional)
1 tablespoon dried parsley, or 1/2 cup chopped fresh parsley
*Or use 1 1/2 cups chicken broth
Brown chicken in oil. Add ham and vegetables; saute until vegetables are crisp-tender (about 3 minutes.) Add broth and wine. Bring to boil. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Add cheese and parsley and fluff with fork. Makes 4 large servings.
* If you only have regular rice, you can cook the rice separately according to package directions and combine with the other ingredients the last 5 minutes, decreasing the broth to about 1 cup.
Tuesday, June 30, 2009
Greek Pasta With Tomatoes and White Beans
I was looking for some new recipes and I found this one this site. It turned out really well.
2 (14.5 oz) cans of Italian-style diced tomatoes
1 (19oz) can cannellini beans, drained and rinsed
10oz fresh spinach, washed and chopped
8oz penne pasta
1/2 cup crumbled feta cheese
1. Cook the pasta in a large pot of boiling salted water until al dente.
2. Meanwhile, combine tomatoes and beans in a large, non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes.
3. Add spinach to the sauce; cook for 2 minutes, or until spinach wilts, stirring constantly.
4. serve sauce over pasta, and sprinkle with feta.
2 (14.5 oz) cans of Italian-style diced tomatoes
1 (19oz) can cannellini beans, drained and rinsed
10oz fresh spinach, washed and chopped
8oz penne pasta
1/2 cup crumbled feta cheese
1. Cook the pasta in a large pot of boiling salted water until al dente.
2. Meanwhile, combine tomatoes and beans in a large, non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes.
3. Add spinach to the sauce; cook for 2 minutes, or until spinach wilts, stirring constantly.
4. serve sauce over pasta, and sprinkle with feta.
Saturday, February 21, 2009
Skillet Lasagna
This is a great recipe for company. It's pretty simple but looks really impressive. A word to the wise though. The recipe calls for a 12-inch nonstick skillet. I used my biggest frying pan and it over flowed, so consider cutting it in half if you don't have a big skillet. I got this recipe from my favorite cookbook, The Best 30-Minute Recipe, Amy gave it to me for my wedding and I love it because it explains everything!
Skillet Lasagna (serves 4)
For the jarred tomato sauce, we like marinara, but you can use whatever type you like. Any brand of curly-edged lasagna noodles will work here, but do not use no-boil lasagna noodles. If the pasta is especially dry and shattery, you may need to add extra water to the skillet while the pasta cooks. If you can't find meatloaf mix, use 1/2 pound of ground pork. 85 percent lean ground beef and 1/2 pound ground pork. Like it spicy? Increase the amount of red pepper flakes up to 1 teaspoon. To make things go even quicker you can replace the mozzarella and Parmesan with 3/4 cup of shredded Itallian cheese blend.
1 pound meatloaf mix (see note)
2 garlic cloves, minced
1/4 red pepper flakes
salt and ground black pepper
6 ounces curly-edged lasagna noodles
(8 noodles), broken into 2-inch pieces
1 (26-ounce) jar tomato sauce, such as marinara (about 3 cups)
2 cups water
1/2 cup mozzarella cheese, shredded (see note)
1/4 cup grated Parmesan cheese (see note)
3/4 cup whole-milk ricotta cheese
1/4 cup minced fresh basil
1. Cook and drain meat: Cook meat in 12-inch nonstick skillet over high heat, breaking into pieces with a wooden spoon, until fat renders, 3 to 5 minutes. Drain meat and return it to skillet.
2. Saute aromatics: Stir in garlic, pepper flakes, and 1/2 teaspoon salt and cook over medium high heat until fragrant, about 30 seconds.
3. Simmer Lasagna noodles: Sprinkle broken noodles into skillet, then pour in tomato sauce and water over top. Cover and cook, stirring often and adjusting heat as needed to maintain vigorous simmer, until noodles are tender, about 20 minutes.
4. Add cheese: Off heat, stir in half of mozzarella and half of Parmesan. Season with salt and pepper. Dot heaping tablespoons of ricotta over noodles, then sprinkle with remaining mozzarella and Parmesan. Cover and let stand off heat until cheese melts, 3 to 5 minutes. Sprinkle with basil before serving.
Making the minutes count:
Mince the garlic and measure out the pasta while the meat cooks.
Skillet Lasagna (serves 4)
For the jarred tomato sauce, we like marinara, but you can use whatever type you like. Any brand of curly-edged lasagna noodles will work here, but do not use no-boil lasagna noodles. If the pasta is especially dry and shattery, you may need to add extra water to the skillet while the pasta cooks. If you can't find meatloaf mix, use 1/2 pound of ground pork. 85 percent lean ground beef and 1/2 pound ground pork. Like it spicy? Increase the amount of red pepper flakes up to 1 teaspoon. To make things go even quicker you can replace the mozzarella and Parmesan with 3/4 cup of shredded Itallian cheese blend.
1 pound meatloaf mix (see note)
2 garlic cloves, minced
1/4 red pepper flakes
salt and ground black pepper
6 ounces curly-edged lasagna noodles
(8 noodles), broken into 2-inch pieces
1 (26-ounce) jar tomato sauce, such as marinara (about 3 cups)
2 cups water
1/2 cup mozzarella cheese, shredded (see note)
1/4 cup grated Parmesan cheese (see note)
3/4 cup whole-milk ricotta cheese
1/4 cup minced fresh basil
1. Cook and drain meat: Cook meat in 12-inch nonstick skillet over high heat, breaking into pieces with a wooden spoon, until fat renders, 3 to 5 minutes. Drain meat and return it to skillet.
2. Saute aromatics: Stir in garlic, pepper flakes, and 1/2 teaspoon salt and cook over medium high heat until fragrant, about 30 seconds.
3. Simmer Lasagna noodles: Sprinkle broken noodles into skillet, then pour in tomato sauce and water over top. Cover and cook, stirring often and adjusting heat as needed to maintain vigorous simmer, until noodles are tender, about 20 minutes.
4. Add cheese: Off heat, stir in half of mozzarella and half of Parmesan. Season with salt and pepper. Dot heaping tablespoons of ricotta over noodles, then sprinkle with remaining mozzarella and Parmesan. Cover and let stand off heat until cheese melts, 3 to 5 minutes. Sprinkle with basil before serving.
Making the minutes count:
Mince the garlic and measure out the pasta while the meat cooks.
Sunday, December 28, 2008
Parmesan Chicken
Tanya gave me a cookbook from her ward for Christmas, and I decided to try one of the recipes tonight from the things I happened to have. It was good!4 Chicken breasts
1 sleeve of Ritz Crackers crushed (2 c.)
5 T. Parmesan cheese
8 oz. sour cream
1 t. season all
1/2 t. garlic salt
salt and pepper to taste
Combine crackers, cheese, and seasoning on a plate. Coat chicken in sour cream, then roll in cracker mixture. Bake at 350 for 40-45 minutes.
Recipe from: Coralyn Grant
Monday, December 15, 2008
Calzones
This is one of my favorite things to make when I have practically nothing in the house. I almost always keep Rhodes Rolls on hand, and the rest of the ingredients can be substituted for whatever you want. I like to put in sausage, mozzarella cheese, 1 can of diced tomatoes (drained) and sometimes mushrooms. I also often do ham with cheddar cheese. My sister in law likes to do mozzarella, broccoli, chicken and tomato sauce. Really you can put anything you want in there as long as the meat or veggie (if it is a hard vegetable) is precooked. Tonight I am doing chicken (from a can), diced tomatoes, mozzarella cheese, and basil.
Rhodes Rolls thawed to room temperature - they don't have to be risen, just soft enough to mold them.
Pre-cooked meat - cooled
Cheese
Anything else you'd like to add!
Combine all the filling ingredients into a bowl. Flatten a roll into a circle and place a spoonful of filling on the roll. Then you can either fold it over to make a half circle, or put another flattened roll over it. Then you just press the edges together with fork. I usually do a few of each for different portion sizes. I like to dab a bit of olive oil on the top of the calzone and put a little parmezean cheese on. Then cut a small vent in the top of the calzone so they don't explode in the oven. Bake at 350 for 20-25 minutes! If you don't put sauce inside the calzone I often serve with pasta sause on the side.
I really like this recipe because you can really use just about anything you have on hand. If you want some more complicated fillings, they have a few different ones on the rhodes website.
*I got this recipe from Liz Nelson
Rhodes Rolls thawed to room temperature - they don't have to be risen, just soft enough to mold them.
Pre-cooked meat - cooled
Cheese
Anything else you'd like to add!
Combine all the filling ingredients into a bowl. Flatten a roll into a circle and place a spoonful of filling on the roll. Then you can either fold it over to make a half circle, or put another flattened roll over it. Then you just press the edges together with fork. I usually do a few of each for different portion sizes. I like to dab a bit of olive oil on the top of the calzone and put a little parmezean cheese on. Then cut a small vent in the top of the calzone so they don't explode in the oven. Bake at 350 for 20-25 minutes! If you don't put sauce inside the calzone I often serve with pasta sause on the side.
I really like this recipe because you can really use just about anything you have on hand. If you want some more complicated fillings, they have a few different ones on the rhodes website.
*I got this recipe from Liz Nelson
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