Cheese Stuffed Shells

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 16 ounces jumbo pasta shells (one package)
• 4 cups large curd cottage cheese
• 12 ounces mozzarella cheese, shredded
• 1/2 cup parmesan cheese
• 2 eggs, beaten
• 1 pinch garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 28 ounces spaghetti sauce (one jar)
• 1/4 cup parmesan cheese, grated

Recipe

• 1 cook shells according to package directions. put in cold water to stop cooking. drain.
• 2 while shells are cooking, mix together cottage cheese, mozzarella cheese, 1/2 c parmesan cheese, eggs, and garlic powder. rub the dried herbs in the palms of your hands to pulverize them. stir them into the cheese mixture.
• 3 stuff the cheese mixture into the shells.
• 4 spread 1/4 of the spaghetti sauce in the bottom of a 15x10 pan.
• 5 place shells open side up, and close together in the pan.
• 6 spread the remaining sauce over top and sprinkle with remaining 1/4 c parmesan cheese.
• 7 bake at 350 degrees for 30-35 minutes or until bubbly.
• 8 let stand 10 minutes before serving.

Chicken Biryani

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1 cup chopped onion
• 1 tablespoon grated peeled fresh ginger
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground allspice
• 1/4 teaspoon saffron thread, crushed
• 1/4 teaspoon ground cardamom
• 1/2 cup chopped tomato
• 1/2 cup golden raisin
• 1 finely chopped serrano chili (optional)
• 1 1/2 lbs chicken thighs, cut into 1 inch pieces (skinless, boneless)
• 2 tablespoons lime juice
• 1/2 teaspoon salt
• 1 cup basmati rice
• 2 cups water
• 1/4 cup chopped fresh cilantro

Recipe

• 1 melt butter in skillet over medium-high heat. add onion, ginger, and garlic to pan. saute 5 minutes or until lightly browned. stir in cumin, allspice, saffron, and cardamom; cook 15 seconds. stir in tomato, raisins, and serrano. cook 1 minute.
• 2 add chicken. cook 5 minutes, stirring frequently. add juice and salt. cook 30 seconds.
• 3 add rice; cook 90 seconds, stirring frequently.
• 4 stir in 2 cups water. bring to a boil.
• 5 cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. remove from heat. let stand 10 minutes.
• 6 sprinkle with cilantro and serve.

Cheese Tortellini With Walnut Pesto

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 cup walnuts
• 1/3 cup fresh flat-leaf parsley, thick stems removed and lightly packed
• 2 garlic cloves, smashed
• 3 tablespoons parmesan cheese, plus more for serving
• 1/2 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 lb cheese tortellini, frozen
• 1 tablespoon butter

Recipe

• 1 in a food processor or blender, pulse the walnuts, parsley, garlic, parmesan, oil, salt, and pepper to a coarse puree.
• 2 cook the tortellini, in a large pot of salted water*, until just done. the cooking time will depend on the brand you use (mine takes 8 minutes and you could use the fresh you find refrigerated in the grocery. i don't reccomend the dried tortellini) reserve 1/2 cup of the pasta water. (don't forget this! it is easy to do).
• 3 drain the tortellini. toss with 1/4 cup of the reserved pasta water, the walnut pesto, and the butter. mix until the butter melts.
• 4 if the pasta seems dry, add more of the reserved pasta water. sprinkle with additional parmesan and pass more at the table.
• 5 *the water should be as salty as a broth.

Chicken Big Mamou On Pasta

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 6 quarts hot water
• 1/4 cup vegetable oil
• 3 tablespoons salt
• 1 1/2 lbs spaghetti, 1 lb dry (fresh)
• 2 teaspoons dried thyme leaves
• 1 1/4 teaspoons cayenne pepper, ground
• 1 teaspoon pepper
• 3/4 teaspoon black pepper
• 1/2 teaspoon dried sweet basil leaves
• 1 lb unsalted butter
• 4 tablespoons unsalted butter
• 1 cup onion, chopped very fine
• 4 garlic cloves, peeled
• 2 teaspoons garlic, minced
• 3 1/4 cups chicken stock
• 2 tablespoons worcestershire sauce
• 1 tablespoon tabasco sauce
• 1 teaspoon tabasco sauce
• 2 (14 ounce) cans tomato sauce
• 2 tablespoons sugar
• 2 cups green onions, chopped very fine
• 1 1/2 tablespoons salt
• 1 1/2 teaspoons pepper
• 1 1/2 teaspoons garlic powder
• 1 1/4 teaspoons cayenne pepper, ground
• 1 teaspoon black pepper
• 1 teaspoon cumin (optional)
• 1/2 teaspoon dried sweet basil leaves
• 2 lbs boneless chicken (see notes)

Recipe

• 1 note: to make a rich chicken stock strain the basic stock, then continue simmering it until evaporation reduces the liquid by half.
• 2 for example, if the recipe calls for 1 cup rich stock, start it with at least 2 cups of strained basic stock.
• 3 dark meat, cut into 1/2-inch cubes.

recipe

• 4 directions:.
• 5 place in the hot water, oil and salt in a large pot over high heat; and cover and bring to a boil.
• 6 when water reaches a rolling boil, add small amounts of spaghetti at a time to the pot, breaking up oil patches as you drop the spaghetti inches.
• 7 return to boiling and cook to al dente stage, do not over cook.(to test doneness of spaghetti, cut a strand in half near the end of cooking time.
• 8 when done, there should be only a speck of in the center, less than one-fourth the diameter of the strand.) do not overcook.
• 9 during this cooking time, use a wooden or spaghetti spoon to lift spaghetti out of the water by spoonfuls and shake strands back into the boiling water. (it may be an old wives' tale, but this procedure seems to enhance the spaghetti's texture.) then immediately drain spaghetti into a collander; stop cooking process by running cold water over strands. (if you used dry spaghetti, first rinse with hot water to wash off starch.) after the pasta has cooled thoroughly, about 2 to 3 minutes, pour a liberal amount of vegetable oil in your hands and toss spaghetti.
• 10 set aside still in the colander.
• 11 meanwhile, thoroughly combine the seasoning mix ingredients in a small bowl and set aside.
• 12 in a 4-quart saucepan, combine 1-1/2 sticks of the butter, the onions and garlic cloves; saute over medium heat 5 minutes, stirring occasionally.
• 13 add the minced garlic and seasoning mix; continue cooking over medium heat until onions are dark brown, but not burned, about 8 to 10 minutes, stirring often.
• 14 add 2-1/2 cups of the stock, the worcestershire and tabasco; bring to a fast simmer and cook about 8 minutes, stirring often.
• 15 stir in the tomato sauce and bring mixture to a boil.
• 16 then stir in the sugar and 1 cup of the green onions; gently simmer uncovered about 40 nminutes, stirring occasionally.
• 17 heat the serving plates in a 250f oven.
• 18 combine the ingredients of the chicken seasoning mix in a small bowl; mix well.
• 19 sprinkle over the chicken, rubbing it in with your hands.
• 20 in a large skillet melt 1-1/2 sticks of the butter over medium heat.
• 21 add the remaining 1 cup green onions and saute over high heat about 3 minutes.
• 22 add the chicken and continue cooking 10 minutes, stirring frequently.
• 23 when the tomato sauce has simmered about 40 minutes, stir in the chicken mixture and heat through.
• 24 to finish the dish, for each serving melt 2 tablespoons butter in a large skillet over medium heat.
• 25 add one-sixth of the cooked spaghetti (a bit less than a 2 cup measure); heat spaghetti 1 minute, stirring constantly.
• 26 add 1-1/4 cups chicken and sauce and 2 tablespoons of remaining stock; heat throughly, stirring frequently.
• 27 remove from heat.
• 28 roll spaghetti on a large fork and lift onto a heated serving plate.
• 29 repeat process for remaining servings.

Corn Casserole

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• 1/2 cup butter
• 1 cup uncooked small shell pasta
• 1 3/4 cups shredded velveeta cheese
• 1 (15 ounce) can whole kernel corn
• 1 (15 ounce) can cream-style corn
• 1/4 cup diced onion (optional)

Recipe

• 1 combine all ingredients into 9x13 casserole dish.
• 2 cover and bake@ 350 degrees for 30 mins;stir and bake 30 mins uncovered.

Cranberry-turkey Salad Sandwiches On Focaccia

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 1/2 cup dry wine, such as sauvignon blanc
• 1 pinch salt
• 10 black peppercorns
• 1 lemon, juice of
• 2 sprigs fresh thyme
• 2 (6 -8 ounce) turkey cutlets
• 1/2 cup fat-free mayonnaise
• 1/4 cup celery, finely diced
• 1/4 cup sweet onion, finely diced
• 1/4 cup dried cranberries
• salt and pepper
• 4 small focaccia bread, sliced in half
• 4 leaves green leaf lettuce or 4 leaves bibb lettuce or 4 leaves romaine lettuce

Recipe

• 1 for the turkey salad: in a large saucepan combine the wine, salt, peppercorns, lemon juice and thyme. add the turkey cutlets and enough water to cover them. bring the liquid to a boil, reduce the heat and simmer for 10 minutes. remove from the heat and let the turkey cool in the liquid.
• 2 meanwhile, in a large mixing bowl, combine the mayonnaise, celery, onion and cranberries.
• 3 when the turkey is cool enough to handle, remove it from the liquid. (discard the liquid.) cut the turkey into small pieces, let cool some more and add it to the mayonnaise mixture and toss. season to taste with salt and pepper. refrigerate until mixture is ready to serve.
• 4 for the sandwiches: lay the focaccia slices out on a work surface and divide the turkey mixture among the sandwiches, spreading it out in the center of each half. divide the shredded lettuce among the sandwiches and place the top half of the focaccia on each sandwich.
• 5 cut the sandwiches in half on the diagonal and serve.

Chicken Bianco With Fresh Snow Peas

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 1 tablespoon olive oil
• 2 chopped chicken breasts
• 1/4 lb snow peas
• 1 tablespoon chopped red onion
• 1/2 lb sliced mushrooms
• 1 teaspoon minced garlic
• 2 tablespoons diced prosciutto di parma
• 3 tablespoons butter
• 1/4 cup chicken stock
• 1/2 cup heavy cream
• 2 tablespoons grated romano cheese
• 1/2 lb bow tie pasta, cooked
• 1/4 teaspoon black pepper

Recipe

• 1 heat oil in frying pan.
• 2 add chicken pieces, snow peas, onion, mushrooms, and garlic. cook until lightly browned.
• 3 add prosciutto and cook 1 minute more.
• 4 deglaze pan with butter. add chicken stock and cream and simmer until bubbly.
• 5 add the cheese and pour over the cooked pasta. add black pepper and serve.