1 egg
3/4 cup milk
1 cup shredded sharp cheddar cheese (4oz)
1/2 cup quick-cooking oat
1/2 cup chopped onion
1 teaspoon salt
1 teaspoon rubbed sage (optional)
1 lb lean ground beef
2/3 cup catsup
1/2 cup packed brown sugar
1 1/2 teaspoons prepared mustard
In a bowl, beat the egg and milk.
2Stir in cheese, oats, onion, salt and rubbed sage.
3Add beef and mix well.
4(It will seem runny at first but will thicken up as you mix.) Shape into 8 equal sized loaves (oval/egg shaped) and place in a greased 9X13X2" baking dish.
5Sauce: Combine catsup, brown sugar and mustard.
6Spoon over each loaf so they are all covered in the sauce.
7Bake uncovered at 350 degrees for 45 minutes or until meat is no longer pink and a meat thermometer reads 160 degrees.
8For OAMC:.
9To Freeze:Place the meat loaves in the casserole dish (without sauce).
10Wrap with foil and freeze.
11To Reheat: Defrost overnight.
12Mix together the sauce and top each meat loaf with sauce.
13Bake at 350 degrees for 45 minutes or until meat is no longer pink in the center.
14Cooked meat loaves (already topped with sauce) also freeze very well and then can be defrosted and heated in the microwave for a quick meal.
Perogy Lasagna
12 cooked lasagna noodles
2 cups cottage cheese
1 egg
1 teaspoon onion salt
1 1/2 cups grated cheddar cheese, divided
2 1/2 cups mashed potatoes
1/2 cup bacon bit
1 onion, chopped and cooked until clear
4-6 slices bacon, fried crisp and crumbled
Mix together cottage cheese, egg and onion salt.
2In another bowl, mix together 1/2 cup cheese, mashed potatoes, bacon bits and onion.
3Line bottom of a 9 X 13 inch pan with 4 noodles.
4Spread first mixture evenly on top.
5Add 4 additional noodles and cover evenly with potato mixture.
6Top with remaining 4 noodles, remaining cheese and bacon.
7Bake at 350 degrees for 30 minutes.
8Serve with sour cream.
9For best flavour, bake ahead and reheat.
10*My Husband doesn't really like cottage cheese, so I will often make this with 2 layers of the potato instead of the cottage cheese layer*.
11**For OAMC: I make as directed and then freeze. (For better flavour bake before freezing) Defrost overnight and bake for 30 minutes at 350 degrees. OR bake from frozen for 1 hour 30 minutes or until heated through.**.
2 cups cottage cheese
1 egg
1 teaspoon onion salt
1 1/2 cups grated cheddar cheese, divided
2 1/2 cups mashed potatoes
1/2 cup bacon bit
1 onion, chopped and cooked until clear
4-6 slices bacon, fried crisp and crumbled
Mix together cottage cheese, egg and onion salt.
2In another bowl, mix together 1/2 cup cheese, mashed potatoes, bacon bits and onion.
3Line bottom of a 9 X 13 inch pan with 4 noodles.
4Spread first mixture evenly on top.
5Add 4 additional noodles and cover evenly with potato mixture.
6Top with remaining 4 noodles, remaining cheese and bacon.
7Bake at 350 degrees for 30 minutes.
8Serve with sour cream.
9For best flavour, bake ahead and reheat.
10*My Husband doesn't really like cottage cheese, so I will often make this with 2 layers of the potato instead of the cottage cheese layer*.
11**For OAMC: I make as directed and then freeze. (For better flavour bake before freezing) Defrost overnight and bake for 30 minutes at 350 degrees. OR bake from frozen for 1 hour 30 minutes or until heated through.**.
Olive Garden Pasta E Fagioli Soup
Ingredients
1 lb ground beef
1 cup diced onion
1 cup julienned carrot
3 stalks celery, chopped (1 cup)
2 garlic cloves, minced
2 (14 1/2 ounce) cans diced tomatoes
1 (15 ounce) can red kidney beans (with liquid)
1 (15 ounce) can great northern beans (with liquid)
1 (15 ounce) can tomato sauce
1 (12 ounce) can v-8 vegetable juice
1 teaspoon vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 lb ditali pasta
Directions
In a large pot of boiling salted water, cook the macaroni until barely al dente, about 6 minutes. Drain; return to the pot.
Heat the oil in a large saucepan. Add the onion and cook over moderately high heat until softened, about 5 minutes. Add the milk and bring to a simmer.
Meanwhile, preheat the oven to 350°. Melt 6 tablespoons of the butter in another large saucepan. Add the flour and cook over moderate heat, stirring constantly, until lightly golden, about 5 minutes; remove from the heat.
Gradually whisk the simmering milk into the flour and butter mixture until smooth. Bring the sauce to a simmer and cook over low heat, whisking, until thick and bubbling, about 7 minutes. Stir in the mustard, Worcestershire sauce, salt and pepper. Add the Cheddar, Gorgonzola and 3/4 cup of the Parmesan and cook over low heat, stirring, just until melted. Fold in the macaroni until coated with sauce. Spread the macaroni in a 3-quart baking dish.
Melt the remaining 2 tablespoons of butter in a medium skillet. Add the bread crumbs and cook over low heat, stirring constantly, until coated. Transfer to a bowl and stir in the remaining 3/4 cup of Parmesan. Sprinkle the crumbs over the macaroni and bake for about 25 minutes, or until lightly golden and bubbling.
Preheat the broiler. Brown the macaroni under the broiler for 10 to 15 seconds; don't scorch the crumbs. Let stand for 15 minutes before serving.
1 lb ground beef
1 cup diced onion
1 cup julienned carrot
3 stalks celery, chopped (1 cup)
2 garlic cloves, minced
2 (14 1/2 ounce) cans diced tomatoes
1 (15 ounce) can red kidney beans (with liquid)
1 (15 ounce) can great northern beans (with liquid)
1 (15 ounce) can tomato sauce
1 (12 ounce) can v-8 vegetable juice
1 teaspoon vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 lb ditali pasta
Directions
In a large pot of boiling salted water, cook the macaroni until barely al dente, about 6 minutes. Drain; return to the pot.
Heat the oil in a large saucepan. Add the onion and cook over moderately high heat until softened, about 5 minutes. Add the milk and bring to a simmer.
Meanwhile, preheat the oven to 350°. Melt 6 tablespoons of the butter in another large saucepan. Add the flour and cook over moderate heat, stirring constantly, until lightly golden, about 5 minutes; remove from the heat.
Gradually whisk the simmering milk into the flour and butter mixture until smooth. Bring the sauce to a simmer and cook over low heat, whisking, until thick and bubbling, about 7 minutes. Stir in the mustard, Worcestershire sauce, salt and pepper. Add the Cheddar, Gorgonzola and 3/4 cup of the Parmesan and cook over low heat, stirring, just until melted. Fold in the macaroni until coated with sauce. Spread the macaroni in a 3-quart baking dish.
Melt the remaining 2 tablespoons of butter in a medium skillet. Add the bread crumbs and cook over low heat, stirring constantly, until coated. Transfer to a bowl and stir in the remaining 3/4 cup of Parmesan. Sprinkle the crumbs over the macaroni and bake for about 25 minutes, or until lightly golden and bubbling.
Preheat the broiler. Brown the macaroni under the broiler for 10 to 15 seconds; don't scorch the crumbs. Let stand for 15 minutes before serving.
Macaroni and Cheese
Ingredients
1 pound elbow macaroni
1 tablespoon vegetable oil
1 large onion, finely chopped
5 cups milk
1 stick (4 ounces) unsalted butter
3/4 cup all-purpose flour
3 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
4 cups shredded white Cheddar cheese (about 1 pound)
2/3 cup Gorgonzola (about 4 ounces), at room temperature
1 1/2 cups freshly grated Parmesan cheese (about 6 ounces)
3/4 cup fine plain bread crumbs, preferably homemade
Directions
In a large pot of boiling salted water, cook the macaroni until barely al dente, about 6 minutes. Drain; return to the pot.
Heat the oil in a large saucepan. Add the onion and cook over moderately high heat until softened, about 5 minutes. Add the milk and bring to a simmer.
Meanwhile, preheat the oven to 350°. Melt 6 tablespoons of the butter in another large saucepan. Add the flour and cook over moderate heat, stirring constantly, until lightly golden, about 5 minutes; remove from the heat.
Gradually whisk the simmering milk into the flour and butter mixture until smooth. Bring the sauce to a simmer and cook over low heat, whisking, until thick and bubbling, about 7 minutes. Stir in the mustard, Worcestershire sauce, salt and pepper. Add the Cheddar, Gorgonzola and 3/4 cup of the Parmesan and cook over low heat, stirring, just until melted. Fold in the macaroni until coated with sauce. Spread the macaroni in a 3-quart baking dish.
Melt the remaining 2 tablespoons of butter in a medium skillet. Add the bread crumbs and cook over low heat, stirring constantly, until coated. Transfer to a bowl and stir in the remaining 3/4 cup of Parmesan. Sprinkle the crumbs over the macaroni and bake for about 25 minutes, or until lightly golden and bubbling.
Preheat the broiler. Brown the macaroni under the broiler for 10 to 15 seconds; don't scorch the crumbs. Let stand for 15 minutes before serving.
1 pound elbow macaroni
1 tablespoon vegetable oil
1 large onion, finely chopped
5 cups milk
1 stick (4 ounces) unsalted butter
3/4 cup all-purpose flour
3 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
4 cups shredded white Cheddar cheese (about 1 pound)
2/3 cup Gorgonzola (about 4 ounces), at room temperature
1 1/2 cups freshly grated Parmesan cheese (about 6 ounces)
3/4 cup fine plain bread crumbs, preferably homemade
Directions
In a large pot of boiling salted water, cook the macaroni until barely al dente, about 6 minutes. Drain; return to the pot.
Heat the oil in a large saucepan. Add the onion and cook over moderately high heat until softened, about 5 minutes. Add the milk and bring to a simmer.
Meanwhile, preheat the oven to 350°. Melt 6 tablespoons of the butter in another large saucepan. Add the flour and cook over moderate heat, stirring constantly, until lightly golden, about 5 minutes; remove from the heat.
Gradually whisk the simmering milk into the flour and butter mixture until smooth. Bring the sauce to a simmer and cook over low heat, whisking, until thick and bubbling, about 7 minutes. Stir in the mustard, Worcestershire sauce, salt and pepper. Add the Cheddar, Gorgonzola and 3/4 cup of the Parmesan and cook over low heat, stirring, just until melted. Fold in the macaroni until coated with sauce. Spread the macaroni in a 3-quart baking dish.
Melt the remaining 2 tablespoons of butter in a medium skillet. Add the bread crumbs and cook over low heat, stirring constantly, until coated. Transfer to a bowl and stir in the remaining 3/4 cup of Parmesan. Sprinkle the crumbs over the macaroni and bake for about 25 minutes, or until lightly golden and bubbling.
Preheat the broiler. Brown the macaroni under the broiler for 10 to 15 seconds; don't scorch the crumbs. Let stand for 15 minutes before serving.
Alessandra's Meatballs
2 tablespoons olive oil
3/4 cup onion, chopped
3/4 cup carrots, chopped
3/4 cups celery, chopped
1/2 pound ground chicken
1/2 pound bulk sausage
1 1/4 pound ground beef
1 cup white wine
1/2 cup Parmesan cheese, grated
1 egg, beaten
1/2 cup parsley, chopped
1/2 cup green olives, chopped
1/4 teaspoon nutmeg
Pepper to taste
1/4 cup flour
2 eggs, beaten
Panko bread crumbs
Saute the vegetables in the olive oil in a large skillet. Add the meats and cook until done, stirring to break the meat into small pieces. Drain, if needed.Return to the skillet and add the wine. Cook until the wine is absorbed.Remove the mixture from the heat and add the Parmesan, 1egg, olives and the seasonings. Mix well and chill.Once chilled, form into 1-inch balls. At this point the meatballs can be chilled or frozen.Roll the meatballs in flour, egg and bread crumbs and fry in olive oil until brown. Serve with mayonnaise seasoned with Worcestershire sauce, basil and oregano. Makes 40 meatballs.
3/4 cup onion, chopped
3/4 cup carrots, chopped
3/4 cups celery, chopped
1/2 pound ground chicken
1/2 pound bulk sausage
1 1/4 pound ground beef
1 cup white wine
1/2 cup Parmesan cheese, grated
1 egg, beaten
1/2 cup parsley, chopped
1/2 cup green olives, chopped
1/4 teaspoon nutmeg
Pepper to taste
1/4 cup flour
2 eggs, beaten
Panko bread crumbs
Saute the vegetables in the olive oil in a large skillet. Add the meats and cook until done, stirring to break the meat into small pieces. Drain, if needed.Return to the skillet and add the wine. Cook until the wine is absorbed.Remove the mixture from the heat and add the Parmesan, 1egg, olives and the seasonings. Mix well and chill.Once chilled, form into 1-inch balls. At this point the meatballs can be chilled or frozen.Roll the meatballs in flour, egg and bread crumbs and fry in olive oil until brown. Serve with mayonnaise seasoned with Worcestershire sauce, basil and oregano. Makes 40 meatballs.
Chicken and Black Bean Burritos
Servings: 8
Ingredients:
1 tbsp (15 mL) vegetable oil
1 onion, chopped
2 cloves garlic, minced
1/4 tsp (1 mL) each salt and pepper
4 boneless skinless chicken breasts, cubed
1 jalape?epper, seeded and minced
1 sweet red pepper, chopped
1 can (19 oz/540 mL) black beans, drained and rinsed
1 cup (250 mL) salsa
8 large whole wheat tortillas
2-1/2 cups (625 mL) shredded cheddar cheese
1/2 cup (125 mL) light sour cream
Preparation:
In skillet, heat oil over medium-high heat; fry onion, garlic, salt and pepper until softened, about 3 minutes. Add chicken, jalape?red pepper, beans and salsa; cook, stirring, until chicken is no longer pink inside, about 10 minutes. Let cool.
Spoon about 3/4 cup (175 mL) of the filling down centre of each tortilla; sprinkle each with 1/4 cup (50 mL) of the cheese. Fold in bottom edge, then sides; roll up. Place, seam side down, in greased 13- x 9-inch (3 L) glass baking dish. Sprinkle remaining cheese over top.
Bake in 400°F (200°C) oven until golden and hot, and cheese is melted, about 15 minutes. Serve with sour cream.
Additional Information
Freeze-ahead: After sprinkling with remaining cheese, let unbaked burritos cool for 30 minutes. Refrigerate until cold. Cover and overwrap with heavy-duty foil (or wrap individually in heavy-duty foil) and freeze for up to 1 month. Bake from frozen, loosely covered with foil, in 400°F (200°C) oven until golden and hot, and cheese is melted, about 25 minutes.
Tip: Defrost in the refrigerator overnight, warm them up in the morning and pop into a thermal lunch box. Or if your child has access to a microwave at school, wrap two burritos to warm up there. Otherwise pack them in a lunchbox that keeps food warm or cold.
Ingredients:
1 tbsp (15 mL) vegetable oil
1 onion, chopped
2 cloves garlic, minced
1/4 tsp (1 mL) each salt and pepper
4 boneless skinless chicken breasts, cubed
1 jalape?epper, seeded and minced
1 sweet red pepper, chopped
1 can (19 oz/540 mL) black beans, drained and rinsed
1 cup (250 mL) salsa
8 large whole wheat tortillas
2-1/2 cups (625 mL) shredded cheddar cheese
1/2 cup (125 mL) light sour cream
Preparation:
In skillet, heat oil over medium-high heat; fry onion, garlic, salt and pepper until softened, about 3 minutes. Add chicken, jalape?red pepper, beans and salsa; cook, stirring, until chicken is no longer pink inside, about 10 minutes. Let cool.
Spoon about 3/4 cup (175 mL) of the filling down centre of each tortilla; sprinkle each with 1/4 cup (50 mL) of the cheese. Fold in bottom edge, then sides; roll up. Place, seam side down, in greased 13- x 9-inch (3 L) glass baking dish. Sprinkle remaining cheese over top.
Bake in 400°F (200°C) oven until golden and hot, and cheese is melted, about 15 minutes. Serve with sour cream.
Additional Information
Freeze-ahead: After sprinkling with remaining cheese, let unbaked burritos cool for 30 minutes. Refrigerate until cold. Cover and overwrap with heavy-duty foil (or wrap individually in heavy-duty foil) and freeze for up to 1 month. Bake from frozen, loosely covered with foil, in 400°F (200°C) oven until golden and hot, and cheese is melted, about 25 minutes.
Tip: Defrost in the refrigerator overnight, warm them up in the morning and pop into a thermal lunch box. Or if your child has access to a microwave at school, wrap two burritos to warm up there. Otherwise pack them in a lunchbox that keeps food warm or cold.
Crustless Onion Quiche
3 tbsp. butter
3 onions sliced
1 tbsp. chopped thyme
1/2 cup shredded gruyere
4 eggs
1/4 cup milk
1/4 cup cream (5%)
1/2 tsp salt
1/2 tsp pepper
1/4 tsp. nutmeg
Cook onions in butter. Transfer to muffin tins and sprinkle with cheese. Whisk eggs, milk cream, salt and pepper and nutmeg. Pour over onions and cheese.
Bake at 425 degrees farenheit for 20-25 minutes.
3 onions sliced
1 tbsp. chopped thyme
1/2 cup shredded gruyere
4 eggs
1/4 cup milk
1/4 cup cream (5%)
1/2 tsp salt
1/2 tsp pepper
1/4 tsp. nutmeg
Cook onions in butter. Transfer to muffin tins and sprinkle with cheese. Whisk eggs, milk cream, salt and pepper and nutmeg. Pour over onions and cheese.
Bake at 425 degrees farenheit for 20-25 minutes.
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