Tag Archives: Parmigiano-Reggiano

Meatball Soup

Meatball Soup
 
Author:
Recipe type: Soup
Cuisine: American
Serves: 4
 
Ingredients
  • 1 lb frozen meatballs, thawed
  • 2 Tbsp olive oil
  • 4 cups chicken broth or stock
  • 1 can (14 oz) diced tomatoes w/ green chilies
  • 6 cups fresh kale, - chopped
  • sea salt and black pepper to taste
  • shredded Parmesan cheese
Instructions
  1. In large stock pot, add in defrosted meatballs and olive oil.
  2. Over medium-high heat cook meatballs until browned.
  3. Add in chicken stock and tomatoes, and scrap the bottom of the pot to remove the brown bits.
  4. Add the kale, stir, and bring to a boil, then reduce heat, cover pot, and slowly simmer for 20 minutes or until kale is tender.
  5. Add salt and pepper to taste.
  6. Sprinkle with Parmesan cheese before serving.

 

Jalapeno Poppers

Jalapeno Poppers
 
Author:
Recipe type: Appetizer
Cuisine: Mexican
 
Ingredients
  • 6 large jalapeno peppers
  • 1 cup Monterey jack cheese
  • 4 strips bacon
  • ½ cup milk
  • ½ cup all-purpose flour
  • ½ cup bread crumbs
  • oil for frying
Instructions
  1. Cut up bacon in to small pieces and cook.
  2. Drain excess grease on paper towel.
  3. Cool bacon.
  4. Mix together cheese & bacon.
  5. **WEAR GLOVES**
  6. Remove jalapenos tops and cut in half.
  7. De-seed and clean them.
  8. Fill jalapenos with cheese/bacon mixture.
  9. jalapeno poppers fillingjalapeno poppers full photo
  10. Put jalapenos back together.
  11. Repeat until all jalapenos are full.
  12. Take 3 bowls and put milk in one, flour in another and bread crumbs in last.
  13. Dip jalapenos in the milk and then in the flour.
  14. flouring jalapeno poppersfloured jalapeno poppers
  15. Set aside and dry for 10 to 15 minutes.
  16. Repeat until all jalapenos are done.
  17. Dip jalapenos in the milk and then in the bread crumbs.
  18. Set aside and dry for 10 to 15 minutes.
  19. Repeat until all jalapenos are done.
  20. Make sure all jalapenos are well coated in bread crumbs, if they are not repeat bread crumb coating.
  21. Fry at once in hot oil, turning once and spooning oil over the uncooked places.
  22. Cook until golden brown
  23. Serve warm

Lasagna

Lasagna
 
Author:
Recipe type: Pasta
Cuisine: Italian
 
Ingredients
  • 1 lb. sweet Italian sausage
  • 1 lb. lean ground beef
  • ½ 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
  • ½ cup water
  • 2 tablespoons white sugar
  • 1½ teaspoons dried basil leaves
  • 1 teaspoon Italian seasoning
  • 1 tablespoon salt
  • ¼ teaspoon ground black pepper
  • 4 tablespoons chopped fresh parsley
  • 12 lasagna noodles
  • 16 ounces ricotta cheese
  • 1 egg
  • ½ teaspoon salt
  • ¾ pound mozzarella cheese, shredded
  • ¾ cup grated Parmesan cheese
Instructions
  1. In large stock pot, cook sausage, beef, onion, and garlic over medium heat.
  2. Stir in crushed tomatoes, tomato paste, tomato sauce, and water.
  3. Season with sugar, basil, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley.
  4. Simmer, covered, for about 1½ hours, stirring occasionally.
  5. Bring a large pot of lightly salted water to a boil.
  6. 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).
  7. In a bowl combine ricotta cheese with egg, remaining parsley, and ½ teaspoon salt.
  8. Preheat oven to 375° F
  9. Spread 1½ cups of meat sauce in the bottom of a 9x13 inch baking dish.
  10. Arrange 6 noodles lengthwise over meat sauce.
  11. Spread with one half of the ricotta cheese mixture.
  12. Top with a third of mozzarella cheese.
  13. Spoon 1½ cups meat sauce over mozzarella, and sprinkle with ¼ cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese.
  14. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  15. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes.
  16. Cool for 15 minutes before serving.
  17. pan lasagna photo

 

Hearty Kale Bean Soup

Hearty Kale Bean Soup In No Time Flat
 
Author:
Recipe type: Soup
Cuisine: American
Serves: 6
 
Ingredients
  • 1 Tbsp olive oil
  • 2 regular carrots, diced
  • 1 small onion, diced
  • 1 garlic clove, minced
  • 2 - 32 oz boxes chicken or vegetable broth
  • 4 cups (tightly packed) cleaned and chopped kale
  • 1 - 15 oz. cannellini beans, drained and rinsed
  • ¼ cup fresh shredded Parmesan cheese
Instructions
  1. In stock pot over medium heat add olive oil, carrots and onions and cook until softened.
  2. Add the garlic and stir, cook for a few minutes so garlic flavor combines.
  3. Add the broth and kale to the pot, bring to a boil, reduce heat just so the soup stays at a gentle simmer and cook for 10 minutes or until kale is tender.
  4. Add the beans and cook until heated through, stirring occasionally.
  5. Serve hot in bowls with Parmesan cheese sprinkled over each serving.

 

Tomato Bruschetta W/ Fresh Basil

 

Tomato Bruschetta W/ Fresh Basil
 
 
Ingredients
  • 2 large tomatoes -- diced
  • ¼ cup chopped fresh basil -- lightly packed
  • 1 garlic clove -- minced
  • 1 half loaf French or italian bread or 1 French baguette
  • 1 large garlic clove -- halved
  • 1 tablespoon olive oil
  • 2 tablespoons freshly grated parmesan -- (optional)
Instructions
  1. In bowl, combine tomatoes, basil, minced garlic, and salt and pepper to taste; let stand for 15 minutes or cover and refrigerate for up to 4 hours
  2. Slice bread in 1"-thick slices
  3. Place on baking sheet and broil until lightly browned on each side
  4. Rub cut side of garlic clove over one side of bread; brush with olive oil
  5. Spoon tomato mixture over top
  6. Sprinkle with Parmesan (if using)
  7. If tomato mixture has been refrigerated, broil brushchetta for 1 minute
  8. Makes about 16 slices

Tomato Bruschetta W/ Fresh Basil

This is a great recipe if you are expecting guests, or you want to welcome someone to the neighborhood.  Next time someone moves in, take this over to them and you will be sure to make instant friends.  I would suggest making homemade bread to make this a sure hit.

 

Tomato Bruschetta W/ Fresh Basil
 
Author:
Serves: 16
 
Ingredients
  • 2 large tomatoes -- diced
  • ¼ cup chopped fresh basil -- lightly packed
  • 1 garlic clove -- minced
  • 1 half loaf French or italian bread or 1 French baguette
  • 1 large garlic clove -- halved
  • 1 tablespoon olive oil
  • 2 tablespoons freshly grated parmesan -- (optional)
Instructions
  1. In bowl, combine tomatoes, fresh basil, minced garlic, and salt and pepper to taste; let stand for 30 minutes or refrigerate for up to 4 hours
  2. Slice bread in ¾" - thick slices
  3. Place on baking sheet and broil until lightly browned on each side
  4. You can do the next part one of two ways. You can Rub the garlic glove over one side of the bread and brush with olive oil (or) you can mince the remaining garlic in the olive oil and brush on the bread.
  5. Spoon tomato mixture over top.
  6. Sprinkle with Parmesan (if desired).

Meatball Mayhem

 

Meatball Mayhem
 
Author:
Recipe type: Entree
Cuisine: American
 
Ingredients
  • ½ lb ground chuck
  • ½ lb ground pork
  • 1½ Cups shredded Swiss cheese, divided
  • 1 egg, slightly beaten
  • 1 small onion, chopped
  • 1 teaspoon celery salt
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • 3 Cups cooked rice, divided
  • 1 (10 oz) can cream of mushroom soup
  • ¾ Cup milk
  • 3 garlic cloves, minced
  • ½ Cup grated Parmesan cheese
  • Aluminum foil
  • Freezer wrap
Instructions
  1. Place the ground chuck and ground pork into a large mixing bowl.
  2. Add the egg, onion, celery salt, nutmeg and allspice.
  3. Sprinkle in ½ C of the Swiss cheese and 1 C of the cooked rice.
  4. Mix together well with your hands.
  5. Form into meatballs.
  6. Preheat the oven to 350 degrees.
  7. Place the meatballs in a large baking dish.
  8. Bake 25 minutes or until browned.
  9. Place meatballs in the refrigerator for fast cooling.
  10. In a large mixing bowl combine the remaining Swiss cheese, the soup and milk.
  11. Add the garlic, Parmesan cheese and the remaining cooked rice.
  12. Mix all together well.
  13. Line a baking dish with aluminum foil.
  14. Pour the Swiss cheese mixture into the prepared baking dish.
  15. Place the cooled meatballs into the mixture.
  16. Cover with freezer wrap and freeze for up to 3 months.
  17. To reheat place casserole in the refrigerator overnight to thaw.
  18. Preheat oven to 350 degrees.
  19. Bake 45 minutes or until hot.

Spaghetti Carbonara

 

Spaghetti Carbonara
 
Author:
Recipe type: Main
Cuisine: Italian
Serves: 8
 
Ingredients
  • 1 pound spaghetti
  • 1 tablespoon olive oil
  • 8 slices bacon, diced
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • ¼ cup dry white wine (optional)
  • 4 eggs
  • ½ cup grated Parmesan cheese
  • 1 pinch salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons grated Parmesan cheese
Instructions
  1. In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
  2. Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
  3. Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add ½ cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
  4. Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

 

Summer Lasagna

 

Summer Lasagna
 
Author:
Recipe type: Main
Cuisine: Italian
 
Ingredients
  • 1 - 8 oz can tomato sauce
  • ¼ teaspoon basil leaves
  • ⅛ teaspoon fresh ground pepper
  • 1 cup ricotta cheese
  • 1 teaspoon parsley
  • 1 large tomato
  • 1 medium chopped onion
  • ¼ teaspoon salt -- optional
  • ¼ teaspoon oregano leaves
  • ½ cup shredded mozzarella cheese
  • 3 medium zucchini -- approximately 9 inches
  • 2 tablespoons grated Parmesan cheese
Instructions
  1. Preheat oven to 375°F
  2. Combine tomato sauce, onion, basil, salt, pepper and oregano in small mixing bowl.
  3. Set aside.
  4. In medium bowl, combine ricotta, mozzarella and parsley
  5. Set aside
  6. Slice zucchini lengthwise into strips (making it look like strips of lasagna noodles)
  7. Arrange zucchini in 8x8 baking pan.
  8. Layer 4 to 6 of the strips in the bottom of baking dish
  9. Reserve 6 strips for second layer
  10. Spread ricotta mixture over zucchini
  11. Layer with sliced tomatoes
  12. Spread half of tomato sauce mixture over tomatoes; top with zucchini slices
  13. Pour remaining sauce over zucchini and sprinkle with Parmesan
  14. Bake for 15 minutes.
  15. Drain any excess juice from the lasagna.
  16. Bake for another 15 minutes or until zucchini is tender.

Black Bean Lasagna

 

Black Bean Lasagna
 
Author:
Recipe type: Pasta
Cuisine: American
 
Ingredients
  • 1 cup onions -- chopped
  • 3 cloves garlic -- minced
  • 2 cups mushroom -- sliced
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • ¼ cup parsley -- chopped
  • ½ 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
  • ½ cup mozzarella chesse
  • ¼ cup Parmesan cheese
Instructions
  1. Saute onions, garlic, and mushrooms over medium heat until they are lightly browned. Use a small amount of olive oil if desired.
  2. Stir in herbs
  3. Add Tomato Juice, and cook for 10 to 15 Minutes.
  4. Add Beans, tomatoes, and tomato paste.
  5. Reduce heat and simmer for approximately 15 minutes.
  6. Grease Pan.
  7. Put down layer of noodles in a 9 x 13 baking dish, top with a layer of black-bean sauce, layer of ricotta cheese.
  8. Repeat
  9. Pre-Heat oven to 375°F
  10. Top with Parmesan cheese, bake for 20 to 30 minutes, and let stand 15 minutes before serving.