July 23, 2014
Italian Vegetable Pasta Salad
Florence
Course Salad
Cuisine Italian
- 16 oz penne
- 1 bag 16 oz frozen Italian vegetables, thawed
- 1/2 cup red wine vinegar
- 1/2 cup good olive oil
- 2 cloves garlic grated
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 cup diced sweet red bell pepper
- 1/4 cup diced green onions
- 1/4 cup shredded fresh basil
- 1/4 cup diced ripe olives
Bring a large stock pot salt cold water and bring to a boil
Cook pasta according to package instructions.
Add thawed vegetables 2 minutes before the pasta is cooked completely.
Drain pasta and veggies into a colander and let sit.
In large bowl mix to red wine vinegar, olive oil, garlic, salt and pepper and whisk until frothy.
Add pasta and red pepeper to dressing mixture and toss until coated well.
May be served room temperature or cooled.
Comments Off on Italian Vegetable Pasta Salad
June 22, 2014
Lasagna
Florence
Course Pasta
Cuisine Italian
- 1 lb. sweet Italian sausage
- 1 lb. lean ground beef
- 1/2 cup minced onion
- 2 cloves garlic crushed
- 1 - 28 oz can crushed tomatoes
- 2 - 6 oz cans tomato paste
- 2 - 6.5 oz. cans canned tomato sauce
- 1/2 cup water
- 2 tablespoons white sugar
- 1 1/2 teaspoons dried basil leaves
- 1 teaspoon Italian seasoning
- 1 tablespoon salt
- 1/4 teaspoon ground black pepper
- 4 tablespoons chopped fresh parsley
- 12 lasagna noodles
- 16 ounces ricotta cheese
- 1 egg
- 1/2 teaspoon salt
- 3/4 pound mozzarella cheese shredded
- 3/4 cup grated Parmesan cheese
In large stock pot, cook sausage, beef, onion, and garlic over medium heat.
Stir in crushed tomatoes, tomato paste, tomato sauce, and water.
Season with sugar, basil, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley.
Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil.
Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. (If you prefer you can use the no cook noodles).
In a bowl combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375° F
Spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish.
Arrange 6 noodles lengthwise over meat sauce.
Spread with one half of the ricotta cheese mixture.
Top with a third of mozzarella cheese.
Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese.
Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes.
Cool for 15 minutes before serving.
-
Comments Off on Lasagna
April 21, 2014
Pasta Salad
Florence
Course Salad
Cuisine America
- 2 - 16 oz tri-color rotini
- 1 can black olives - sliced
- 1 large tomato - diced
- 1/2 - 16 oz. bottle of Italian dressing
- 1 - Sweet Bell Pepper Yellow, Orange or Red
- **OPTIONALl**
- 1/2 package Pepperoni - sliced in to 1/4's
- 1/4 lb Sharp Cheese - cubed
Cook Pasta according to package instructions.
Cool Pasta and add olives, tomatoes, peppers and Italian dressing.
Serve Chilled.
Add **OPTIONAL** ingredients in with pasta.
Comments Off on Pasta Salad
April 19, 2014
Shell Pasta Salad
Florence
Course Side Dish
Cuisine American
- ***DRESSING***
- 1/2 - 16 oz. Bottle of Italian Dressing
- ***SALAD***
- 1 pound small pasta shells
- 1/4 pound provolone cheese
- 1/4 pound hard salami
- 1/4 pound pepperoni sausage
- 3 green peppers
- 3 ribs celery
- 2 small onions
- 1 can black olives
- 1 7 ounce jar green olives
- 3 tomatoes
***SALAD***
Cook and drain the small pasta shells
Cube the provolone cheese
Dice the hard salami, pepperoni sausage, green peppers, celery, and onions
Slice the black olives and the green olives
Chop the tomatoes
Place all salad ingredients except the tomatoes into a large wooden bowl
Add the dressing and toss
Cover and place in refrigerator for at least 24 hours before serving
Remove from fridge
Toss with tomatoes and enjoy
Comments Off on Shell Pasta Salad
January 30, 2010
Summer Vegetable Spaghetti
Florence
Course Vegetables
Cuisine American
- 2 cups small yellow onions
- 2 cups chopped tomatoes
- 1 cup yellow squash
- 1 cup zucchini squash
- 1 1/2 cups fresh green beans
- 2/3 cup water
- 2 tablespoons minced fresh parsley
- 1 garlic clove -- minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground black pepper
- 6 ounces tomato paste
- 1 pound uncooked spaghetti
- 1/2 cup Parmesan cheese -- grated
Combined all ingredients above tomato paste on list for 10 minutes in large saucepan.
Stir in tomato paste, cover and cook over low heat for 15 minutes until vegetables are tender.
Cook spaghetti per package instructions.
Combine spaghetti and sauce together and sprinkle Parmesan cheese over top and serve immediately.
Comments Off on Summer Vegetable Spaghetti
January 19, 2010
Chili
Florence
Course Tex-Mex
Cuisine American
- 1 lb ground beef
- 2 large garlic cloves -- minced
- or pressed.
- 1 large onion -- chopped
- 1 green pepper -- chopped
- 1 green hot pepper -- chopped
- 1 zucchini -- diced
- 1 large can pureed tomatoes
- 6 ounces tomato paste
- 3 tablespoons chili powder to your liking
- 1/2 teaspoon cloves
- 1 teaspoon white vinegar
- 1/2 cup uncooked radiatore pasta
- 1 can chili beans - 15 oz.
Brown Ground Beef.
Saute all veggies in olive oil until the onions are tender.
Add everything together and bring to boil.
Reduce heat to simmer and add chili beans.
Simmer for about an hour, or until all ingredients have blended and pasta is cooked.
Comments Off on Chili
January 18, 2010
Black Bean Lasagna
Florence
Course Pasta
Cuisine American
- 1 cup onions -- chopped
- 3 cloves garlic -- minced
- 2 cups mushroom -- sliced
- 1 teaspoon oregano
- 1 teaspoon basil
- 1/4 cup parsley -- chopped
- 1/2 cup tomato juice
- 1 cup black beans -- drained and rinsed
- 3 cups tomato -- chopped
- 2 tablespoons tomato paste
- 12 ounces lasagna noodles -- cooked
- 3 cups ricotta cheese part skim milk
- 1/2 cup mozzarella chesse
- 1/4 cup Parmesan cheese
Saute onions, garlic, and mushrooms over medium heat until they are lightly browned. Use a small amount of olive oil if desired.
Stir in herbs
Add Tomato Juice, and cook for 10 to 15 Minutes.
Add Beans, tomatoes, and tomato paste.
Reduce heat and simmer for approximately 15 minutes.
Grease Pan.
Put down layer of noodles in a 9 x 13 baking dish, top with a layer of black-bean sauce, layer of ricotta cheese.
Repeat
Pre-Heat oven to 375°F
Top with Parmesan cheese, bake for 20 to 30 minutes, and let stand 15 minutes before serving.
Comments Off on Black Bean Lasagna
January 14, 2010
Italian Pasta Salad
Florence
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Salads
Cuisine Amercian
- 1 cup uncooked tri-color spiral macaroni
- 2 cups bite-size pieces salad greens
- 1/2 cup tomatoes
- 1/2 cup pepperoni
- 1/3 cup sliced zucchini
- 3 tablespoons sliced green onions with tops
- 2 tablespoons sliced ripe olives
- 1/2 cup sharp cheddar cheese cut in to small cubes
- 1/4 to 1/2 Cup Italian Dressing use to your liking
Cook macaroni as directed on package
Rinse with cold water until cool; drain
Toss with remaining ingredients
Serve with freshly cracked black pepper if desired
Comments Off on Italian Pasta Salad
