Baked Mostaccioli
Baked Mostaccioli
I came across this recipe several years ago, and it has been a hit with my family ever since. My children especially enjoy the unique noodles! It’s ideal to take to our church potlucks, because it serves a large group.—Darlene Carlson, Jamestown, North Dakota
Ingredients
- 8 ounces uncooked mostaccioli
- 1-1/2 pounds ground sausage or beef
- 1/2 cup chopped onion
- 1 garlic clove, minced
- 1 can (28 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 1 can (6 ounces) tomato paste
- 1 can (4 ounces) sliced mushrooms
- 1/2 cup water
- 1 to 1-1/4 teaspoons salt
- 1 teaspoon sugar
- 1 teaspoon dried basil
- 1/8 teaspoon pepper
- 1 bay leaf
- 2 cups (8 ounces) shredded part-skim mozzarella cheese
- 1/2 cup grated Parmesan cheese
Directions
- Cook mostaccioli according to package directions; drain and set
- aside. In a large saucepan, cook beef and onion over medium heat
- until no longer pink. Add garlic; cook 1 minute longer. Drain.
- Stir in the tomatoes, tomato sauce and paste, mushrooms, water, salt,
- sugar, basil, pepper and bay leaf. Bring to a boil. Reduce heat;
- simmer, uncovered, for 30 minutes, stirring occasionally.
- Discard bay leaf. Stir in mostaccioli. Spoon half into a 13-in. x
- 9-in. baking dish. Sprinkle with mozzarella cheese; layer with
- remaining meat mixture. Sprinkle with Parmesan cheese.
- Cover and bake at 350 ° for 30-35 minutes or until heated
- through. Let stand for 5 minutes before serving. Yield: 10-12
- servings.
Veggie Temptress
Tagliata with Rosemary and Garlic Potatoes
Recipe courtesy Nigella Lawson
Show: Food Network SpecialsEpisode: Nigella Bites Christmas Special
- Recipe categories: Vegetables, Arugula, Fruit, Lemon, Meat,
- Recipe
- Ratings & Reviews(1)
- Total Time:
- 2 hr 35 min
- Prep
- 10 min
- Inactive
- 2 hr 10 min
- Cook
- 15 min
- Yield:
- 4 servings
- Level:
- Easy
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Ingredients
- 2 cloves garlic
- 1 tablespoon peppercorns
- 1 steak, cut along the whole length of the rump, about 1 1/2 pounds and 1 1/4 inches thick
- 1 small onion, quartered
- 1/3 cup plus 1 tablespoon olive oil
- 1 tablespoon good red wine vinegar
- 1 tablespoon Worcestershire sauce
- Coarse salt (recommended: Maldon)
- Approximately 8 cups arugula
- 2 lemons, quartered
- Rosemary and Garlic Potatoes, recipe follows
Directions
Squish down on the garlic cloves with the flat side of a knife to bruise them and put them into a large freezer bag. Add the peppercorns, pressing down on them from outside the bag with the end of a rolling pin or a tin of soup to bruise them. Now add the steak, onion quarters, olive oil, vinegar and Worcestershire sauce and mix to combine. Seal the bag and place it in a dish to prevent leakage. Refrigerate for 12 or so hours, or marinate at room temperature for up to 2 hours. The marinating step is critical, so don’t cut it short.
Bring the steak to room temperature before cooking on a griddle for about 6 to 7 minutes a side; it’s hard to say exactly how long it’ll take as it depends on how you like your meat. I like mine pretty well still quaking and trembling on the plate, so be prepared to cook it for longer if you want better-done meat. Test by prodding before you start poking knives in: if it’s very very soft and bouncy, it’s blue; springy, rare; springy but with resistance, medium-rare to medium depending on that resistance; hard, well, you know the answer to that.
Take the steak out and lay it on a large piece of foil, sprinkle with salt, and then wrap the whole parcel in another piece of foil and let it stand for 10 minutes before carving thinly, crosswise (on the diagonal). Arrange on a plate lined with arugula leaves. Put a plate of lemon quarters on the table too, for squeezing over the meat as you eat. Serve with potatoes on the side.
Rosemary and Garlic Potatoes:
- 3 pounds potatoes
- 1/2 cup garlic-infused oil
- Few sprigs fresh rosemary, torn
- Coarse salt (recommended: Maldon)
Preheat the oven to 400 degrees F.
Wash and dry the potatoes, but don’t bother to peel them, and cut them into about 3/4-inch dice. Toss with the oil on a large baking sheet, using your hands to mix well. Tuck in some torn up rosemary sprigs, and roast for about an hour, turning once or twice during that time, until they wonderfully crispy and golden but still soft on the inside. When they’re done, remove to a large plate and sprinkle with salt.
Crock Pot Beef Bourguignon
Total Time:
Prep Time:
Cook Time:
8 hrs 30 mins
30 mins
8 hrs
RECIPE TOOLS
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Ingredients:
- 6 slices bacon
- 3 lbs beef round steak , cut into cubes
- 1 large onion , peeled and sliced
- 1 carrot , peeled and sliced
- 3 tablespoons flour
- 1 (10 ounce) can beef broth
- 1 tablespoon tomato paste
- 2 garlic cloves , minced
- 1/2-1 teaspoon thyme
- 1 whole bay leaf
- 1/2 lb white pearl onion , peeled
- 1 lb fresh mushrooms , sliced
- 1/2 cup Burgundy wine
Directions:
-
Cook bacon in large skillet until crisp.
-
Remove from pan and drain.
-
Add beef cubes to the same pan and brown well.
-
Place browned beef cubes in crock pot.
-
Add onion slices and carrot slices to skillet.
-
Add tomato paste, thyme and minced garlic.
-
Season to taste with salt and pepper; stir in flour.
-
Add broth and mix well.
-
Add this mixture to the crock pot over the beef.
-
Add bay leaf and pearl onions.
-
Crumble cooked bacon and add to crock pot.
-
Cover and cook on LOW for 8-10 hours.
-
Saute mushrooms and add to crock pot with wine about 1 hour before serving.
Read more: http://www.food.com/recipe/crock-pot-beef-bourguignon-127752#ixzz1kso0bLHp
Beef Bourguignon
Copyright Ina Garten, All Rights Reserved
Show: Barefoot ContessaEpisode: Bon Voyage
- Recipe categories: Meat, Bacon, Beef, Vegetables, Carrot,
- Recipe
- Ratings & Reviews(445)
- Videos(3)
3 Videos | Photo: Beef Bourguignon Recipe
- Total Time:
- 1 hr 45 min
- Prep
- 30 min
- Cook
- 1 hr 15 min
- Yield:
- 6 servings
- Level:
- Intermediate
- Print Recipe
- Full-Page View
- Save to My Recipe Box
- Review Recipe
Ingredients
- 1 tablespoon good olive oil
- 8 ounces dry cured center cut applewood smoked bacon, diced
- 2 1/2 pounds chuck beef cut into 1-inch cubes
- Kosher salt
- Freshly ground black pepper
- 1 pound carrots, sliced diagonally into 1-inch chunks
- 2 yellow onions, sliced
- 2 teaspoons chopped garlic (2 cloves)
- 1/2 cup Cognac
- 1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
- 1 can (2 cups) beef broth
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
- 4 tablespoons unsalted butter at room temperature, divided
- 3 tablespoons all-purpose flour
- 1 pound frozen whole onions
- 1 pound fresh mushrooms stems discarded, caps thickly sliced
For serving:
- Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
- 1/2 cup chopped fresh parsley, optional
Directions
Preheat the oven to 250 degrees F.
Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.
See The Video …
Mughlai Chicken Gravy
Mughlai Chicken Gravy
Posted By Sashi
| INGREDIENTS : | |
|---|---|
| FOR MARINATION : | |
| Chicken | 2 lbs |
| Red chili Powder | 1 tsp |
| Salt | 1/2 tsp |
| Lemon Juice | 1 tsp |
| TO GRIND : | |
| Cloves | 4 nos |
| Cinnamon | 1 piece |
| Cardamom | 4 nos |
| Red chili Powder | 2 tsp |
| Cumin Powder | 1 tsp |
| FOR SEASONING : | |
| Oil | 1/2 cup |
| Onions | 2 nos |
| Garlic Garlic Paste | 2 tsp |
| Salt | to taste |
| Hot Water | 3 cups |
| Saffron | little |
| Lemon Juice | 1 tsp |
-
STEP 1
Cut the chicken in to medium pieces. Marinate chicken with the the items given in “For Marination” section and keep aside for 30 min. Chop the onions. Grind all the masala to a fine paste given in “To Grind”.Soak saffron in Lemon juice.
-
STEP 2
In a nonstick pan heat oil, add onion and little salt. Fry till onion till it is golden brown. Add the ground masala and fry till the oil separates in a medium flame. Add the marinated chicken and mix well with the masala and add hot water. Cook in slow flame until the chicken is cooked well and it forms a medium thick gravy. Add the saffron and cook for 5 min.
(*)This goes good with Chapathi,Parata and Rice.
Rasmalai
 Ras Malai |
Submitted By: lucky
Photo By: Blacjaguar
|
|
1 (15 ounce) container whole-milk ricotta
cheese
1/4 cup white sugar
3 cups half and half
1 cup white sugar
|
1/4 teaspoon ground cardamom
1/2 teaspoon rose water (optional)
1 pinch saffron
1 tablespoon chopped blanched almonds
2 teaspoons chopped pistachio nuts
|
| 1. | Preheat an oven to 350 degrees F (175 degrees C). |
| 2. | Blend the ricotta cheese and 1/4 cup sugar together in a bowl with a hand mixer; divide the mixture between 12 muffin cups. |
| 3. | Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Arrange the cheese balls onto a dessert platter. |
| 4. | While the cheese bakes, pour the half and half into a saucepan and bring to a simmer over low heat; simmer 10 minutes. Stir 1 cup sugar, the cardamom, rose water, and saffron into the half and half and simmer another 2 minutes. Remove from heat and allow to cool completely. Drizzle the cooled mixture over the cheese balls. Sprinkle the almonds and pistachios over the cheese balls to serve. |
Bouillabaisse
Recipe Courtesy of Emeril Lagasse
- Prep Time:
- 1 hr 15 min
- Inactive Prep Time:
- –
- Cook Time:
- 30 min
- Level:
- –
- Serves:
- 6 servings
Ingredients
For the broth:
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 1/2 cup celery, chopped
- Salt and pepper
- 3 cloves garlic
- 1 bay leaf
- 8 peppercorns
- 2 sprigs thyme
- 1 pound fish bones
- Water to cover
- 1 cup white wine
For the Bouillabaisse:
- Pinch of Saffron
- 1 cup leeks, julienned
- 3 cups tomatoes, peeled, seeded, and chopped
- Juice and zest of one orange
- 1 cup fennel, julienned
- 2 tablespoons garlic, chopped
- 2 tablespoons parsley, finely chopped
- Salt and pepper
- 2 pounds assorted small whole fresh fish from the Mediterranean such as whiting, squid, sea bass, scorpion fish, eel,
- angler fish, cleaned and scaled
- 1 large lobster
- 1 pound shrimp, peeled and deveined
- 1/2 pound mussels
- 1/2 pound littleneck clams
- Salt and pepper
Directions
For the Rouille: 1 red pepper, roasted and peeled 2 cloves garlic 1 piece of white bread torn into pieces 1 egg yolk 1 tablespoon Dijon mustard Juice of one lemon Salt and pepper 1/2 cup olive oil Garnish: 12 slices of crusty French bread For the broth: In a large sauce pan, heat the olive oil. Add the onions and celery. Season with salt and pepper. Saute for 3 minutes. Add the garlic and cook for 1 minute. Add the bay leaves,peppercorns, and thyme. Add the fish bones, water and wine. Bring the liquid to a boil and reduce to a simmer. Cook for 30 minutes. Remove from the heat and strain.
For the Bouillabaisse: Place the stock on the heat and bring to a simmer. Add the saffron, leeks, tomatoes,orange juice, orange zest, fennel, garlic, and parsley. Season with salt and pepper. Add the fish and lobsters. Cook for 8 minutes. Add the shrimp, mussels, and clams. Cook for 6 minutes, or until the shells have opened. Discard any shells that do not open. Season with salt and pepper.
For the Rouille: In a food processor, combine all the ingredients, except for the oil. Puree until smooth. With the machine running, slowly add the olive oil. Season the emulsion with salt and pepper.
To assemble: Remove the seafood from the pan and place on a large platter. Pour the stock into a serving bowl. Serve the Rouille and crusty bread on the side of the Bouillabaisse. For individual servings, arrange the seafood in a shallow dish. Ladle the stock over the seafood. Drizzle the Rouille over the seafood and serve with the crusty bread.
Mussels, Clams and Shrimp in Spicy Broth
Mussels, Clams and Shrimp in Spicy Broth
Recipe courtesy Giada De Laurentiis
- Prep Time:
- 30 min
- Inactive Prep Time:
- –
- Cook Time:
- 1 hr 0 min
- Level:
- Easy
- Serves:
- 6 servings
Ingredients
- 1/4 cup olive oil
- 5 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon dried crushed red pepper
- 1 cup dry white wine
- 1 (28-ounce) can diced tomatoes
- 24 small Littleneck clams (about 2 1/2 pounds total), scrubbed
- 24 mussels (about 1 1/2 pounds total), debearded
- 20 large shrimp (about 1 pound), peeled, deveined, butterflied
- 1/2 cup torn fresh basil leaves
- Warm crusty bread
Directions
Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf, and crushed red pepper. Saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes. Stir in the clams. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer.
Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes. Divide the shrimp and tomato broth among the bowls. Serve with the warm bread.
Chicken and Seafood Paella
- Total Time:
- Prep
- Cook
- Yield:
- 6 servings
- Level:
- Easy
- Print Recipe
- Full-Page View
- Save to My Recipe Box
- Review Recipe
Ingredients
- 4 tablespoons canola oil, divided
- 6 skinless chicken thighs
- 2 ham hocks
- 2 cups onion, diced, divided
- 1 cup celery, roughly chopped
- 1 cup carrots, roughly chopped
- 3 tablespoons garlic, minced
- 1 cup white wine
- Seafood stock, about 2 cups
- 1 tablespoon saffron dissolved in 1 cup warm water for 3 minutes
- 1 pound Mexican style chorizo
- 1 cup red bell peppers, diced
- 3 cups Arborio rice
- 2 tablespoons salt
- 2 tablespoons freshly ground black pepper
- 6 scallops
- 6 mussels
- 6 clams, choice
- 1/2 cup scallions, diced, for garnish
- 1/4 cup Roma tomatoes, for garnish
Directions
In a large stock pot over high heat add 2 tablespoons oil. Add the chicken thighs and ham hocks and brown thighs on both sides. Remove chicken to a plate, leaving the ham hocks in the pot. Add to pot 1 cup of onions, celery, carrots and garlic and cook for 5 to 7 minutes. Deglaze with white wine and reduce by half. Next add the seafood stock, saffron and 2 quarts of water and let simmer for 2 hours or until reduced by half. When stock is finished simmering, strain and hold stock on low heat.
In a large saute pan or paella pan add the remaining 2 tablespoons oil, chorizo, red bell pepper and the remaining 1 cup onion, cook until the onions are translucent, but do not brown. Add rice, salt and pepper to pan and saute until all grains of rice are coated with oil of the pan. Form rice around the pan so it is level, next add 1 cup of broth at a time to the rice; do not stir the rice. When rice is al dente, or 3/4 of the way of being fully cooked, add chicken thighs, shrimp, scallops, mussels, and clams. Bury the seafood items in the rice so they will cook.
Add final cup of broth and cover entire pan tightly with another pan or lid. Let sit off heat for 10 to 15 minutes or until seafood is cooked.
Garnish with scallions and Roma tomatoes
