July 6, 2014
Italian Breakfast Casseroles
Florence
Course Breakfast
Cuisine Italian
- 4 medium red potatoes -- sliced
- 2 tablespoons cooking oil
- 8 eggs -- lightly beaten
- 1 tablespoon butter or margarine
- 1/2 pound thinly sliced fully cooked ham -- diced
- 2 cups prepared spaghetti sauce
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
In a skillet, fry potatoes in oil until tender, about 10-15 minutes.
Place in the bottom of four individual 16-oz baking dishes.
In skillet, scramble eggs in butter until done.
Spoon over potatoes.
Top with ham.
Pour 1/2 cup spaghetti sauce into each casserole; sprinkle with cheese
Preheat oven to 350°F.
Bake for 20 minutes or until hot and bubbly.
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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.
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June 14, 2014
Garlic Bread
Florence
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Bread
Cuisine Italian
- 1 loaf french bread
- 1 stick butter softened
- 1/4 teaspoon garlic powder
- 1/2 cup mozzarella cheese
- Parmesan Cheese
Cut french bread in 1/2 long way.
Combine butter, garlic and mozzarella cheese.
Spread butter mixture over bread.
Sprinkle with Parmesan Cheese
Turn broiler in oven on and cook until slightly brown.
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February 11, 2014
Summer Lasagna
Florence
Course Main
Cuisine Italian
- 1 - 8 oz can tomato sauce
- 1/4 teaspoon basil leaves
- 1/8 teaspoon fresh ground pepper
- 1 cup ricotta cheese
- 1 teaspoon parsley
- 1 large tomato
- 1 medium chopped onion
- 1/4 teaspoon salt -- optional
- 1/4 teaspoon oregano leaves
- 1/2 cup shredded mozzarella cheese
- 3 medium zucchini -- approximately 9 inches
- 2 tablespoons grated Parmesan cheese
Preheat oven to 375°F
Combine tomato sauce, onion, basil, salt, pepper and oregano in small mixing bowl.
Set aside.
In medium bowl, combine ricotta, mozzarella and parsley
Set aside
Slice zucchini lengthwise into strips (making it look like strips of lasagna noodles)
Arrange zucchini in 8x8 baking pan.
Layer 4 to 6 of the strips in the bottom of baking dish
Reserve 6 strips for second layer
Spread ricotta mixture over zucchini
Layer with sliced tomatoes
Spread half of tomato sauce mixture over tomatoes; top with zucchini slices
Pour remaining sauce over zucchini and sprinkle with Parmesan
Bake for 15 minutes.
Drain any excess juice from the lasagna.
Bake for another 15 minutes or until zucchini is tender.
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