Italian Ziti Bake

INGREDIENTS

1 pound Ziti, Rigatoni or other medium pasta shape, uncooked
1 tsp. vegetable oil
1 large onion, chopped
2 medium zucchini, diced
3 cloves garlic, minced
1 28-oz. can crushed tomatoes in puree
2 tsp. Italian seasoning
1/4 tsp. crushed red pepper flakes
1/4 tsp. salt
1/8 tsp. pepper
2 egg whites
1 15-oz. container part-skim ricotta cheese
2/3 cup part-skim mozzarella cheese, grated
1/3 cup grated Parmesan cheese


DIRECTIONS

Prepare pasta according to package directions. While pasta is cooking, warm the vegetable oil in a large saucepan over medium-low heat. Add the onion, zucchini and garlic. Cover the pan and cook until the vegetables are very soft, about 10 minutes. Season with salt and pepper.

Preheat oven to 325-o F. Blend together the egg whites and ricotta cheese until smooth.

In a 3-quart casserole dish, layer the pasta, ricotta cheese and tomato mixture, ending with a layer of the tomato mixture. Sprinkle the top with grated mozzarella and Parmesan cheese. Bake until golden brown on top and bubbling, about 45 minutes.

Chicken Broccoli Casserole

INGREDIENTS

2 (10.75 ounce) cans condensed cream of chicken soup
2 soup cans of milk
1/4 cup sour cream
2 cups cubed cooked chicken
1 (16-ounce) bag frozen broccoli florets
1 cup bread crumbs
2 tablespoons butter, melted

DIRECTIONS

Preheat oven to 350°F (175°C).
Combine the soup, milk and sour cream, mixing well. Place chicken and broccoli in a greased 9 x 13 x 2-inch baking dish. Pour soup mixture over.
Mix bread crumbs with melted butter and sprinkle evenly over all.
Bake covered for 30 minutes. Remove cover and bake for 30 minutes more.

Beef Taco Lasagna

Ingredients:

• 24 lasagna noodles
• 2 pounds lean ground beef
• 2 envelopes taco seasoning
• 4 egg whites
• 2 cartons (15 ounces each) ricotta cheese
• 8 cups (2 pounds) shredded cheddar cheese
• 2 jars (24 ounces each) chunky salsa

Directions:

Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning. In a small bowl, combine egg whites and ricotta cheese. Drain noodles.

In each of two 13-in. x 9-in. x 2-in. baking dishes, layer four noodles, 3/4 cup ricotta mixture, half of the beef mixture and 1-1/3 cups cheddar cheese. Top each with four noodles, 3/4 cup ricotta mixture, 1-1/2 cups salsa and 1-1/3 cups cheese. Repeat.

Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350° for 35-40 minutes or until heated through. Let stand for 10 minutes before cutting. Yield: 2 casseroles (8 servings each). To use frozen casserole: Thaw in the refrigerator for 8 hours. Bake as directed.

Chocolate Chip Ice Cream

INGREDIENTS

60 g unsweetened chocolate
1/3 cup unsweetened cocoa powder
1 1/2 cups milk
2 large eggs
1 cup sugar
1 cup of whipping cream
1 teaspoon vanilla essence
3/4 cup chocolate chips

DIRECTIONS

Melt the chocolate in a double boiler over hot, but not boiling water. Gradually whisk in cocoa, stirring until smooth. Whisk in the milk slowly and heat until completely blended. Remove from heat and let cool.

Whisk the eggs in a mixing bowl until light and fluffy. Whisk in the sugar slowly until completely blended. Pour in the cream and vanilla and whisk to blend.

Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold for about 1 to 3 hours.
Transfer the mixture to an ice cream maker and churn it until you have a suitable consistancy. Add chocolate chips before the ice cream is too stiff.

Vanilla Ice Cream

INGREDIENTS

8 medium-large eggs, whipped until light
3 large cans condensed milk, cold to icy
4 cups sugar
2 tbps vanilla
1-1/2 tsp salt
2% milk

DIRECTIONS

Combine eggs, condensed milk, sugar, vanilla, and salt; mixture will be light and fluffy.

Pour into a 6-quart ice cream freezer and fill with 2% milk.

Turn in a hand freezer with a large amount of freezer salt until hard frozen.

PS : So sorry, no pictures yet.

Pasta Fagioli Soup

INGREDIENTS

2 cups mixed beans from a can, drained,
2 litres chicken stock or base,
1/2 cup diced carrot, 1/2 cup diced celery,
1 cup tomato sauce,
1/2 cup chopped onion,
1 tbsp. minced garlic,
1/2 cup diced yellow bell peppers,
3 tbsp. olive oil, chopped fresh mint, salt and pepper,
1/2 cup small seashell noodles or rotini, juliened salami.

DIRECTIONS

In a large saucepan, heat the oil and saute the vegetables and salami until the onion is soft. Add the chicken stock, the tomato sauce and the beans.

Season to taste and bring to a boil. Cook until the vegetables are soft and add the noodles.

Cook for 7-8 minutes more, until the noodles are cooked and serve with fresh mint and freshly grated Parmesan cheese on top.

Peanut Butter Noodles

INGREDIENTS

1/2 cup chicken broth
1 1/2 tablespoons minced fresh ginger root
3 tablespoons soy sauce 3 tablespoons peanut butter
1 1/2 tablespoons honey
2 teaspoons hot chile paste (optional)
3 cloves garlic, minced
8 ounces Udon noodles (japanese noodle)
1/4 cup chopped green onions
1/4 cup chopped peanuts

DIRECTIONS

Bring a large pot of water to a boil. Add noodles and cook until tender according to package directions. Drain.

Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and toss to coat. Garnish with green onions and peanuts.

Sugar Snap Potato Salad

INGREDIENTS

1 1/2 pounds small red potatoes, quartered
1/2 pound fresh sugar snap peas
1/2 cup finely chopped red onion
1/3 cup mayonnaise 1/3 cup plain yogurt
1 garlic clove, minced
3 tablespoons Dijon mustard
2 teaspoons dill weed
1/2 teaspoon salt

DIRECTIONS

Cook potatoes in boiling water until tender, about 12 minutes. Rinse with cold water and drain. Place the potatoes in a large bowl; add peas and onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and gently toss to coat. Cover and refrigerate for at least 1 hour.

Three Cheese Spaghetti Pie

INGREDIENTS

6 ounces cooked and drained spaghetti
1 egg white
1/3 cup grated Parmesan cheese
1/2 pound lean ground beef
1 1/4 cups spaghetti sauce
1 egg yolk
3/4 cup ricotta cheese
1 teaspoon dried parsley
1 cup shredded mozzarella cheese
1 (9 inch) pie shell

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C).

In a medium size bowl, combine spaghetti, egg white and Parmesan cheese. Place mixture into a 9 inch pie shell.

In a skillet over medium heat, cook beef until browned. Add spaghetti sauce, stirring, and cook for 5 more minutes. Set aside.

In a medium size bowl combine egg yolk, ricotta, parsley and 1/2 cup of the mozzarella. Spread cheese mixture over spaghetti mixture in pie shell, spread meat sauce over cheese mixture and top with remaining 1/2 cup of mozzarella.

Cover pie with foil and bake at 375 degrees F (190 degrees C) for 35 minutes, removing foil during the last 10 minutes of cooking. Let stand before serving.

Spaghetti Pizza Lasagna

INGREDIENTS

1 pound spaghetti 1 pound lean ground beef 1 cup milk 2 eggs, beaten salt and pepper to taste 1 (32 ounce) jar pasta sauce 1 teaspoon dried oregano 1 teaspoon garlic powder 1 tablespoon dried minced onion 1 (8 ounce) package sliced pepperoni sausage 3 cups shredded Cheddar cheese

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet over medium heat, cook beef until brown; drain.
Beat milk and eggs together until well combined; season with salt and pepper. Place pasta in a 9x13 inch baking dish. Pour milk mixture evenly over pasta. Pour pasta sauce over that. Distribute beef evenly over pasta sauce and sprinkle with oregano, garlic powder, minced onion and pepperoni slices. Top with shredded cheese.
Bake in preheated oven until hot and bubbly, 30 minutes.

Cold Peanut Noodles

INGREDIENTS

Noodles
1 lb spaghetti
1 cup shredded carrots
1 cup chopped scallions
1/2 cup thinly sliced red bell peppers
1/4 cup chopped cilantro ( can use parsley)

Sauce
1/3 cup smooth peanut butter
1/4 cup reduced sodium soy sauce
2 tablespoons rice vinegar
3 tablespoons sesame oil
2 tablespoons brown sugar
1/4 teaspoon black pepper
1/4-1/2 teaspoon ground ginger
1/4-1/2 teaspoon hot sauce, I use red pepper flakes


DIRECTIONS

Bring a large pot of boiling water to a boil. Cook spaghetti noodles according to package directions; drain; rinse in very cold water and drain again.

Place cooled noodles in a large bowl and toss with the carrots, scallions, bell pepper slices and cilantro.

In a small bowl, whisk together the sauce ingredients until smooth.

Drizzle the sauce over noodles mixture; toss to coat well.

Serve room temp or cold.

Spaghetti With Tomato Garlic Sauce

INGREDIENTS

500 g Spaghetti
1 Onion, Larged chopped into rings
2 Tomatoes, cubed
1 Tablespoons tomatoes pasta
3 Tablespoons olive oil
1/2 Teaspoon sugar
2 Chilli peppers
1 Dash ground cinnamon
1 Dash ground nutmeg
1 Dash ground cloves


DIRECTIONS

Heat the oil and sauté until onions turn translucent. Add the garlic and cook for 1-2 minutes. Add the tomatoes, the tomato paste, the sugar and the chilies. Cook until it boils and then reduce the heat on low. Add the spices 5-10 minutes before turning the heat off. Meanwhile cook and drain the pasta. Add the cooked pasta hot at the sauce and let them stand for 2-3 minutes. Ready to serve. I like to add some pepper on my plate!

Barbequed Marinated Flank Steak

INGREDIENTS

1/4 cup soy sauce
3 tablespoons honey
2 tablespoons distilled white vinegar
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 cup vegetable oil
1 1/2 pounds flank steak


DIRECTIONS

In a blender, combine the soy sauce, honey, vinegar, ginger, garlic powder, and vegetable oil.

Lay steak in a shallow glass or ceramic dish. Pierce both sides of the steak with a sharp fork. Pour marinade over steak, then turn and coat the other side. Cover, and refrigerate 8 hours, or overnight.

Preheat grill for high heat.

Place grate on highest level, and brush lightly with oil. Place steaks on the grill, and discard marinade. Grill steak for 10 minutes, turning once, or to desired doneness.

BBQ Steak

INGREDIENTS

1 small onion, chopped
7 cloves garlic
1/2 cup olive oil
1/2 cup vinegar
1/2 cup soy sauce
2 tablespoons chopped fresh rosemary
2 tablespoons Dijon-style prepared mustard
2 teaspoons salt
1 teaspoon black pepper
1 (2 pound) tri-tip steak


DIRECTIONS

Place onion, garlic, olive oil, vinegar, soy sauce, rosemary, mustard, salt, and pepper into the bowl of a food processor. Process until smooth. Place steak in a large resealable plastic bag. Pour marinade over steaks, seal, and refrigerate for about 3 hours.

Preheat the grill for high heat.

Brush grill grate with oil. Discard marinade, and place steak on the prepared grill. Cook for 7 minutes per side, or to desired doneness.

Avocado Steak

INGREDIENTS

2 cups water
1 cup uncooked long-grain white rice
1 (16 ounce) can refried beans
salt to taste
garlic powder to taste
1 tablespoon olive oil
2 small onions, chopped
4 beef steaks
2 avocados - peeled, pitted and sliced

DIRECTIONS

Preheat an outdoor grill for high heat, and lightly oil grate.

In a medium saucepan, bring water to a boil. Stir in rice, reduce heat, cover, and simmer for 20 minutes.

Place refried beans in a medium saucepan over medium heat, and season with salt and garlic powder. Cook, stirring occasionally, until heated through.

Heat oil in a medium skillet over medium heat. Saute onions until browned and tender.

On the prepared grill, cook steaks 7 to 10 minutes, to an internal temperature of 145 degrees F (65 degrees C).

Spread steaks with refried beans, and top with onions and avocado slices. Serve over rice.

Rib Eye Steaks with a Soy and Ginger Marinade

INGREDIENTS

1/2 cup soy sauce
1/4 cup real maple syrup
6 cloves garlic, minced
1 tablespoon grated fresh ginger
1 teaspoon mustard powder
1/2 teaspoon sesame oil
1/4 teaspoon hot pepper sauce
1/2 cup beer
4 (10 ounce) beef rib eye steaks


DIRECTIONS

In a medium size mixing bowl, combine soy sauce, pancake syrup, chopped garlic, grated ginger root, sesame oil, Tabasco sauce, and mix well to blend. Now add beer and stir lightly to mix.

Prepare steaks by scoring any fatty outside areas on steak with a knife, (this prevents the steaks from curling when barbecuing). Place steaks in a casserole dish and pour marinade over. Using a fork, punch holes in steaks so that the marinade penetrates into the steaks. Turn steaks over and repeat punching holes.

Cover with clear wrap or foil and let marinate in the refrigerator for at least 1 hour or longer. You can also refrigerate and marinate overnight.

Prepare and preheat barbecue to high heat. Place steaks directly on grill and sear one side for about 15 seconds. Turn steaks over and cook for about 5 minutes, then turn over and cook for another 5 minutes for medium-rare, depending on thickness. Test for doneness by cutting into the middle of the steak.

Beer and Brown Sugar Steak Marinade

INGREDIENTS

2 (16 ounce) beef sirloin steaks
1/4 cup dark beer
2 tablespoons teriyaki sauce
2 tablespoons brown sugar
1/2 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

DIRECTIONS

Preheat grill for high heat.

Use a fork to poke holes all over the surface of the steaks, and place steaks in a large baking dish. In a bowl, mix together beer, teriyaki sauce, and brown sugar. Pour sauce over steaks, and let sit about 5 minutes. Sprinkle with 1/2 the seasoned salt, pepper, and garlic powder; set aside for 10 minutes. Turn steaks over, sprinkle with remaining seasoned salt, pepper, and garlic powder, and continue marinating for 10 more minutes.

Remove steaks from marinade. Pour marinade into a small saucepan, bring to a boil, and cook for several minutes.

Lightly oil the grill grate. Grill steaks for 7 minutes per side, or to desired doneness. During the last few minutes of grilling, baste steaks with boiled marinade to enhance the flavor and ensure juiciness.

Grilled Filet Mignon with Blackened Tomato and Oregano Sauce

Ingredients


5 plum tomatoes (about 1 pound)
1 dried pasilla pepper
2 tablespoons butter
1/2 of a medium onion, finely chopped
1/2 of a medium yellow sweet pepper, chopped
1 large clove garlic, minced
1/4 cup red wine vinegar
1/4 cup dry white wine
1 cup chicken broth or reduced-sodium chicken broth
2 tablespoons snipped fresh oregano
1 tablespoon snipped fresh thyme
6 7-ounce beef tenderloin steaks, cut 1 inch thick
2 tablespoons butter

Directions

For the sauce, place the tomatoes on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 12 to 14 minutes or until the tomato skins are blistered and begin to blacken, turning occasionally. Transfer tomatoes to a mixing bowl. Cool. Coarsely chop (tomatoes will be soft-do no peel). Set aside.

Wearing rubber or plastic gloves, seed stem, and finely snip or crumble the pasilla pepper. Set aside.

In a heavy medium saucepan melt 2 tablespoons butter over medium heat; add the onion and cook about 5 minutes or until lightly browned. Add the sweet pepper and garlic. Cook about 4 minutes or until tender. Stir in the red wine vinegar and dry white wine. Bring to boiling, scraping up any browned bits; reduce heat. Simmer, uncovered, about 5 minutes or until liquid is reduced to half of its original volume. Stir in tomatoes, pasilla pepper, and chicken broth. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until mixture is reduced to 2-2/3 cups.

Pour half of the mixture into a blender container or food processor bowl. Cover and blend or process until nearly smooth. Pour into a bowl. Repeat with remaining mixture. Stir in oregano and thyme, Of desired, cover and refrigerate until serving time.

Trim any fat from the steaks. Season the steaks with salt and pepper. Grill the steaks on the rack of an uncovered grill directly over medium coals to desired doneness, turning once. (Allow 8 to 12 minutes for medium-rare doneness.)

Before serving, bring the sauce to a simmer; heat through. Remove saucepan from the heat. Whisk in the remaining 2 tablespoons butter. Season sauce with salt and pepper. Place the steaks on serving plates. Serve sauce with the steaks. Makes 6 servings.

Steak with Roasted Garlic and Herbs

Ingredients

1 or 2 whole garlic bulb(s)
3 to 4 teaspoons snipped fresh basil or 1 teaspoon dried basil, crushed
1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
1 tablespoon olive oil or cooking oil
1-1/2 pounds boneless beef sirloin steak or ribeye steaks, cut 1 inch thick
1 to 2 teaspoons cracked black pepper
1/2 teaspoon salt
Fresh oregano sprigs (optional)


Directions

Remove papery outer layers from garlic bulb(s), leaving individual garlic cloves attached to bulb(s). Cut off about 1/2 inch from top(s) of bulb(s) and discard. Fold a 20x18-inch piece of heavy foil in half crosswise. Trim into a 10-inch square. Place garlic bulb(s), cut side(s) up, in center of foil square. Bring foil up around garlic, forming a shallow bowl. Sprinkle with basil and rosemary; drizzle with oil. Completely enclose garlic in foil, twisting ends of foil on top.

For a charcoal grill, grill garlic on the rack of an uncovered grill over medium coals about 30 minutes or until garlic cloves are soft, turning garlic occasionally. Remove garlic from foil packet, reserving oil mixture. Cool slightly.

Meanwhile, trim fat from meat. In a small bowl combine pepper and salt; rub onto both sides of meat. While garlic is grilling, add meat to grill. Grill to desired doneness, turning once halfway through grilling. For sirloin steak allow 14 to 18 minutes for medium-rare (145 degree F) and 18 to 22 minutes for medium (160 degree F). For ribeye steaks, allow 11 to 15 minutes for medium-rare (145 degree F) and 14 to 18 minutes for medium (160 degree F). (For a gas grill, preheat grill. Reduce heat to medium. Place garlic, then meat on grill rack over heat. Cover and grill as above.)

To serve, cut meat into serving-size pieces. Squeeze garlic pulp from each clove onto the steak. Mash pulp slightly with a fork; spread over meat. Drizzle with reserved oil mixture. If desired, garnish with fresh oregano. Makes 6 servings.