LINNY THE CHEF
Thursday, November 13, 2008
Tomato & Tortellini/Ravioli Bake
Thanks Rachael Ray!!
INGREDIENTS
2 pounds fresh or frozen ricotta-filled tortellini or ravioli
Salt
2 tablespoons EVOO - Extra Virgin Olive Oil
Add the onion, garlic and carrots to the pan and cook until tender, 4-5 minutes. Add the tomatoes, basil, salt and pepper to the pan and break up the tomatoes into a chunky sauce using a potato masher or the back of a spoon. Bring the liquid to a bubble and simmer just until slightly thickened, about 5 minutes.
Add the reserved tortellini to the skillet and toss to coat with the sauce. Transfer to a large casserole dish and sprinkle with the cheeses. Place under the broiler to brown, about a minute.
1 pound ground sirloin
1 small onion, grated
3 to 4 cloves garlic, finely chopped or grated
2 carrots, peeled and grated
1 28-ounce can whole plum tomatoes
6 leaves basil, torn
Salt and ground black pepper
1/2 cup shredded Asiago cheese
1/2 cup grated Parmigiano Reggiano
1/2 cup shredded mozzarella cheese
PREPERATION
Preheat broiler.
Place a large pot of water over high heat to boil. Once boiling, salt the water and drop the pasta in. Cook to al dente according to package directions. Drain cooked pasta and reserve.
While the pasta is working, place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the ground sirloin and cook until golden brown, 6-7 minutes.
Place a large pot of water over high heat to boil. Once boiling, salt the water and drop the pasta in. Cook to al dente according to package directions. Drain cooked pasta and reserve.
While the pasta is working, place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the ground sirloin and cook until golden brown, 6-7 minutes.Add the onion, garlic and carrots to the pan and cook until tender, 4-5 minutes. Add the tomatoes, basil, salt and pepper to the pan and break up the tomatoes into a chunky sauce using a potato masher or the back of a spoon. Bring the liquid to a bubble and simmer just until slightly thickened, about 5 minutes.
Add the reserved tortellini to the skillet and toss to coat with the sauce. Transfer to a large casserole dish and sprinkle with the cheeses. Place under the broiler to brown, about a minute.Labels: bake, cheese, garlic, ground meat, Italian Food, onion, pasta, Rachael Ray, ravioli, tomatoes, tortellini
¶ 11/13/2008 10:30:00 AM 0 Comments
Friday, August 15, 2008
Blueberry Buckle :: The Steiger's
Thanks to the Steiger Clan for
sharing a recepie!
Sounds yummy.
Blueberry Buckle
Cake:
1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup sugar (or less)
1/4 cup butter, softened
2 eggs
1/2 cup milk
3 cups fresh blueberries
Topping:
1/3 cup all purpose flour
1/2 cup brown sugar
1/2 tsp cinnamon
1/4 cup butter
1/4 cup walnuts (optional)
Heat oven to 350 degrees. Grease and flour 8 x 11 baking pan (sometimes I do two 8x8 pans)
Cake
In medium bowl, combine flour, baking powder and salt; set aside. In large bowl, beat sugar and butter until fluffy. Add eggs; beat well. Add try ingredients and milk to sugar mixture, beating well after each. Spread batter into pan; top with blueberries.
Topping
In medium bowl, combine flour, brown sugar and cinnamon. Using pastry blender or fork, cut into 1/4 cup butter until mixture is crumbly. (Stir in nuts.) Sprinkle of batter.
Bake at 350 for 55 to 65 minutes or until cake is deep golden brown. Cool 10 minutes; remove from pan. Serve warm with ice cream if desired.
Great for freezing!!!
Thanks to the Steiger Clan for
sharing a recepie!
Sounds yummy.
Blueberry Buckle
Cake:
1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup sugar (or less)
1/4 cup butter, softened
2 eggs
1/2 cup milk
3 cups fresh blueberries
Topping:
1/3 cup all purpose flour
1/2 cup brown sugar
1/2 tsp cinnamon
1/4 cup butter
1/4 cup walnuts (optional)
Heat oven to 350 degrees. Grease and flour 8 x 11 baking pan (sometimes I do two 8x8 pans)
Cake
In medium bowl, combine flour, baking powder and salt; set aside. In large bowl, beat sugar and butter until fluffy. Add eggs; beat well. Add try ingredients and milk to sugar mixture, beating well after each. Spread batter into pan; top with blueberries.
Topping
In medium bowl, combine flour, brown sugar and cinnamon. Using pastry blender or fork, cut into 1/4 cup butter until mixture is crumbly. (Stir in nuts.) Sprinkle of batter.
Bake at 350 for 55 to 65 minutes or until cake is deep golden brown. Cool 10 minutes; remove from pan. Serve warm with ice cream if desired.
Great for freezing!!!Labels: bake, baking, blueberries, cake, cinnamin, dessert, summer dessert
¶ 8/15/2008 09:23:00 AM 0 Comments
Saturday, January 26, 2008
Chili Suizas Bake
Recipe courtesy Rachel Ray
Show: 30 Minute Meals
Episode: Halftime Heroes
3 large poblano peppers 2 tablespoons EVOO, 2 turns of the pan 2 pounds ground chicken 1 onion, chopped 1 jalapeno, seeded and finely chopped 4 cloves garlic, finely chopped 12 large or 16 medium to small tomatillos, peeled, rinsed and halved 1/4 cup cilantro, a handful 2 cups chicken stock 2 teaspoons honey Salt and pepper 1 lime, juiced 1/2 cup creme fraiche 3 cups lightly crushed tortilla chips --whole-grain tortilla chips, such as flax seed tortillas add a wonderful texture and flavor 1 cup shredded Swiss cheese, about 1/3 pound 1 cup shredded Monterey Jack cheese, about 1/3 pound Heat the broiler to high. Place the poblanos under hot broiler and char until blackened an all sides, 10 to 12 minutes. Leave the door of the oven cracked to allow the steam to escape. Place the peppers in a bowl and cover tightly with plastic wrap. Allow the peppers to cool enough to handle. While peppers char, heat extra-virgin olive oil in a high sided skillet over medium-high heat. Add chicken and lightly brown, 3 to 4 minutes. Stir in onions, jalapeno and garlic and cook to soften onions about 5 minutes. While onions cook, place tomatillos and cilantro in the food processor and process until smooth. Pour the tomatillos into the chicken mixture and stir to combine. Stir in chicken stock and honey, season with salt and pepper and simmer chili 10 minutes. When poblano peppers are cool enough to handle, remove seeds and chop, stir into chili. Remove chili pan from heat and stir in lime juice. Add dollops of creme fraiche on top of the chili, placing spoonfuls evenly across the pan. Cover the pan with a layer of crushed chips and top with Swiss and Monterey Jack cheeses. Place under broiler until brown and bubbly. Serve from hot skillet, spooning out chili into shallow dinner bowls. TOUCHDOWN!
Recipe courtesy Rachel Ray
Show: 30 Minute Meals
Episode: Halftime Heroes
3 large poblano peppers 2 tablespoons EVOO, 2 turns of the pan 2 pounds ground chicken 1 onion, chopped 1 jalapeno, seeded and finely chopped 4 cloves garlic, finely chopped 12 large or 16 medium to small tomatillos, peeled, rinsed and halved 1/4 cup cilantro, a handful 2 cups chicken stock 2 teaspoons honey Salt and pepper 1 lime, juiced 1/2 cup creme fraiche 3 cups lightly crushed tortilla chips --whole-grain tortilla chips, such as flax seed tortillas add a wonderful texture and flavor 1 cup shredded Swiss cheese, about 1/3 pound 1 cup shredded Monterey Jack cheese, about 1/3 pound Heat the broiler to high. Place the poblanos under hot broiler and char until blackened an all sides, 10 to 12 minutes. Leave the door of the oven cracked to allow the steam to escape. Place the peppers in a bowl and cover tightly with plastic wrap. Allow the peppers to cool enough to handle. While peppers char, heat extra-virgin olive oil in a high sided skillet over medium-high heat. Add chicken and lightly brown, 3 to 4 minutes. Stir in onions, jalapeno and garlic and cook to soften onions about 5 minutes. While onions cook, place tomatillos and cilantro in the food processor and process until smooth. Pour the tomatillos into the chicken mixture and stir to combine. Stir in chicken stock and honey, season with salt and pepper and simmer chili 10 minutes. When poblano peppers are cool enough to handle, remove seeds and chop, stir into chili. Remove chili pan from heat and stir in lime juice. Add dollops of creme fraiche on top of the chili, placing spoonfuls evenly across the pan. Cover the pan with a layer of crushed chips and top with Swiss and Monterey Jack cheeses. Place under broiler until brown and bubbly. Serve from hot skillet, spooning out chili into shallow dinner bowls. TOUCHDOWN!
Labels: 30 Minute Meals, bake, casserole, cheese, chicken, football food, garlic, lime juice, Mexican, one-dish meal, onion, party food, Rachael Ray
¶ 1/26/2008 08:33:00 AM 0 Comments
