Ingredients
12 ounces bacon, chopped
1 pound farfalle pasta
1 pound Italian sausage, hot or sweet, casing removed and sausage crumbled
1 pound ground beef
2 tablespoons garlic, minced
1 teaspoon dried oregano
1 large onion, chopped
6-7 cups pasta sauce (I used a jar of Bertolli and then a jarful of homemade.)
16 ounces mozzarella cheese, shredded
6 tablespoons Parmesan cheese, shredded
8 ounces pepperoni, sliced
Instructions
1. Preheat oven to 375*F. Cook bacon until crisp in a large skillet over medium heat. Drain well.
2. Bring large pot of salted water to boil and cook pasta 1 minute less than directed on packaging.
3. Cook sausage, ground beef, garlic, oregano and onion in skillet over medium heat until meats are cooked through. Drain if necessary and return to pot. Add sauce and bacon and mix well.
4. Pour a small amount of sauce mixture into a 13 by 9-inch baking pan with high sides. Spread out to lightly coat bottom. Layer ingredients in three layers in the following order: 1/3 pasta, 1/3 sauce, 1/3 cheeses. After final cheese layer, cover casserole with pepperoni.
5. Bake for 40 minutes.
Note: If you want to reduce some of the grease from the pepperoni, microwave on paper towels for a few minutes first. I nuked them a bit too long, which is why they’re a bit dark in the picture.
Comments
This recipe is modified from Cully’s Kitchen. The original recipe had three meats and included ham, I switched things up to make use of the freezer full of cow we’ve got. They guys loved this casserole and devoured it over the course of three days, sometimes even eating it for multiple meals each day!
I did wish that the casserole had more pizza flavor, I think additional spices would do the trick and maybe using pizza sauce instead of pasta sauce. I will be making this at some point in the future since it was scrumptious.
|
Ingredients
For the cake
1 cup butter, softened
1 cup sugar
2 eggs
1/4 cup sour cream
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
For the filling
2 (8 ounces each) packages cream cheese, softened
1 egg
1 cup sugar
1 teaspoon vanilla
For the topping
1/2 cup brown sugar
1 1/2 cups flour
1/2 cup butter, softened
Instructions
1. Preheat oven to 350*F. Spray a 13 by 9-inch baking pan with nonstick cooking spray.
2. Cream together butter and sugar in a mixing bowl, about 3 to 4 minutes. Add in eggs and sour cream. Beat well, about 3 minutes.
3. In a medium bowl, stir together flour, baking soda and salt. Add the flour mixture to the butter mixture and beat well until combined.
4. Spread half of the batter into the prepared baking pan.
5. In another bowl, cream together all filling ingredients. Carefully spread filling over batter in baking pan. Spoon remaining cake batter over the cream cheese mixture. (The batter doesn’t need to completely cover the cream cheese, just dot it around.)
6. Mix all topping ingredients in a small bowl and then sprinkle over cake. (I used my fingers to mix this us.) Bake for 50 to 60 minutes, or until middle is set and topping is golden.
Comments
This recipe is from The Lonely Baker. I’ve been attempting to make it for months and just haven’t had the chance. Lance isn’t a huge lover of coffee cakes and Art, strangely enough, doesn’t love “cream cheese layers” in cakes. Weirdo. I, however, love this sort of thing.
The opportunity to make this recipe finally arose in the form of a trip to visit my parents. They, of course, love stuff like this too. The cake was fantastic, the cream cheese layer was delicious and we mused a bit about how to modify the recipe in the future. Perhaps a drizzle of black raspberry jelly over the cream cheese? Or chocolate? The possibilities are endless! The cake was lovely and buttery and the topping was fantastic.
The photo was taken in haste with my phone, so please excuse the quality and composition.
Ingredients
Salt
4 medium zucchini
2 tablespoons butter, melted
2/3 cup Parmesan cheese, grated
Instructions
1. Bring large pot of salted water to boil over high heat. Slice zucchini into sticks about 3 inches long and 1/2 inch thick. Add zucchini to water and cook until barely tender, about 3-4 minutes. Drain well and rinse well with cold water to stop cooking. Drain again and spread out on paper towels to dry.
2. Meanwhile, preheat broiler and adjust rack to 6 inches away from the heat. Spray baking sheet with nonstick spray.
3. Arrange zucchini on baking sheet in a single layer. Brush zucchini with butter and then sprinkle with Parmesan, coating as much of the zucchini as possible.
4. Place baking sheet under broiler and cook until cheese is completely melted and browned, about 15 minutes.
Comments
This recipe is from Kalyn’s Kitchen and I found it while looking for something simple and different to do with fresh zucchini. This recipe is extremely simple which is a huge plus. There’s not much to say about this recipe other than “You should make it.”
Shown here with Eye Round Roast, Horseradish Cream Sauce, and Garlic and Olive Oil Mashed Potatoes.
Ingredients
2 pounds potatoes, scrubbed and cubed
5 medium cloves garlic, peeled
2 teaspoons kosher salt plus 1/8 additional teaspoon
1/2 cup extra virgin olive oil plus 2 additional tablespoons
1/2 teaspoon ground black pepper
2 teaspoons fresh lemon juice
Instructions
1. Bring large pot of salted water to boil over high heat. Add potatoes and boil until tender, about 20 minutes. Drain and return to pot. Smash with potato masher or fork.
2. While potatoes are simmering, mince 1 garlic clove. Place minced garlic on cutting board and sprinkle with 1/8 teaspoon kosher salt. Using flat side of chef’s knife, drag garlic and salt back and forth across cutting board in small circular motions until garlic is ground into smooth paste. Transfer to medium bowl and set aside.
3. Mince remaining 4 cloves garlic. Place in small saucepan with 1/4 cup olive oil and cook over low heat, stirring constantly, until garlic foams and is soft, fragrant, and golden, 5 minutes. Transfer oil and garlic to bowl with raw garlic paste.
4. Add remaining salt, pepper, lemon juice, and remaining 6 tablespoons uncooked olive oil to bowl with garlic and cooked oil and stir to combine. Fold mixture into potatoes and serve.
Comments
This recipe is originally from America’s Test Kitchen but, even though I have it in a cookbook, I copied it from Loves to Eat so I didn’t have to type out the recipe myself. I did modify it slightly and it was delicious. Quite a nice change from the usual cream and butter laden mashed potatoes – not that there’s anything wrong with those! In the future I might experiment and use either some exciting olive oil instead of just the regular sort.
Shown here with Eye Round Roast, Horseradish Cream Sauce, and Parmesan Zucchini.
Our box had lots and lots of hot peppers as well as some tomatoes, eggplant, garlic, and long beans.
Read more...
|
|
|
|
|
|
Page 1 of 123 |
