Heidi Articles

Recipe: Baked Ziti with Spinach and Tomatoes

Recipe: Baked Ziti with Spinach and Tomatoes

Ingredients 3/4 pound hot Italian sausages, casings removed 1 medium onion, chopped 3 large garlic cloves, chopped 1 28-ounce can diced peeled tomatoes 1/4 cup purchased pesto sauce 10 ounces ziti or penne pasta (about 3 cups), freshly cooked 8 c. fresh, washed spinach leaves (about 2/3 of 10-ounce pkg) 6 ounces mozzarella cheese, cubed 1 cup grated Parmesan cheese (about 3 ounces) Instructions Heat heavy large saucepan over medium-high heat. Add sausage, onion and garlic and sauté until sausage is cooked through, breaking up meat with back of spoon, about 10 minutes. Add tomatoes with juices to pan. Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Stir in pesto. Season sauce with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.) Preheat oven to 375° F. Lightly oil 13 x 9-inch glass baking dish. Combine pasta, spinach, mozzarella and 1/3 cup Parmesan cheese in large bowl. Stir in hot... Read the rest of this article »

Recipe: Minestrone Soup

Recipe: Minestrone Soup

Ingredients 3 tablespoons olive oil 1 c. minced onion (about 1 small onion) 1/2 c. chopped zucchini 1/2 c. frozen cut Italian green beans 1/4 c. minced celery (about 1/2 stalk) 4 tsp. minced garlic 4 cups vegetable broth 2 (15 oz) cans red kidney beans, drained 2 (15 oz) cans small white beans or great Northern beans, drained 1 (14 oz) can diced tomatoes 1/2 c. carrots, julienned or shredded 2 tablespoons minced fresh parsely 1 1/2 tsp. dried oregano 1 1/2 tsp. salt 1/2 tsp. ground black pepper 1/2 tsp. dried basil 1/4 tsp. dried thyme 4 cups hot water 4 cups fresh baby spinach (optional) 1 cup small shell pasta Instructions Heat 3 tablespoons olive oil over medium heat in a large stock pot. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent. Add vegetable broth to pot, plus drained tomatoes, beans, carrots, hot water, and spices. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes. Add spinach... Read the rest of this article »

Recipe: Cafe Rio Pork Salad

Recipe: Cafe Rio Pork Salad

To build your salad, you start with a flour tortilla, add a smidge handful of cheese, a spoonful or two of black beans, a spoonful or two of rice, as much pork as you think you can get away with, pile on shredded romaine lettuce, a couple of spoonfuls of pico, some guacamole if you have it, the tomatillo dressing and then homemade tortilla strips Total Prep-time: 18 hours, technically. But most of that is just waiting for the pork to cook. I’d say active cook time for the entire meal was perhaps an hour, maybe 1 hour 15 mins. Lots of this meal (dressing, pico) can be made before-hand and kept in the fridge until it’s time to eat. Café Rio Salad Ingredients Tortilla – you can make your own, mine came from a package. Cheese – it is a good idea to warm on the tortilla so the cheese is a little melty. Beans – black or pinto (mine came straight out of the can, warmed in the microwave with a little garlic powder and green Tabasco sauce). Rice – don’t be stingy... Read the rest of this article »

Recipe: Calzone

Recipe: Calzone

Ingredients Filling: Shredded mozzarella cheese Pineapple & ham, cut up Pepperoni Diced onions peppers tomatoes (Any combination or other fillings you like ie. olives, artichokes, sausage, etc.) Dough: 2 pkg (2 Tb.) yeast 2 Tb. sugar 2 cups warm water 5 cups flour 2 tsp. salt Instructions Combine yeast, sugar, and warm water. Allow a few minutes for the yeast to proof (double and bubble.) Add flour and salt. Knead dough with more flour to form a firm dough. Divide into four balls and roll each ball into a circle. Put filling on half of a circle. Fold in half and seal edges. Let raise 10 minutes. Put on a cookie sheet sprayed with cooking oil. (I usually let them raise on the cooking sheet for 10 min or longer, covered with Saran Wrap sprayed with cooking oil.) Bake at 350 for 20 minutes. Serve with warmed pizza or spaghetti sauce for dipping. Makes four calzones. Cooking time (duration): 60 Number of servings (yield): 4 VN:F [1.9.22_1171]please... Read the rest of this article »

Recipe: Stuffed Pasta Shells with Sausage

Recipe: Stuffed Pasta Shells with Sausage

Delicious stuffed pasta shells never fail to make a big impression. This is a unique dish that will be a big hit with kids of all ages. Ingredients Pasta: 1 1/2 boxes (about 20 oz.) Jumbo/Super Shells Macaroni 1 1/2 Tbsp. salt 2 Tbsp. oil Cheese Mix: 4 lbs cottage cheese (low fat or non-fat) 3 lbs white cheese (I use half mozzarella and half Colby Jack) 5 eggs, slightly beaten 1 tsp. salt 1/2 tsp. pepper 1 Tbsp. oregano, dried 1 Tbsp. basil, dried 1 Tbsp. chopped parsley, dried Sauce Topping: 4 bottles spaghetti sauce 2 lbs. Italian flavor sausage Instructions Pasta: Bring 8 qts water and salt to boil. Add shells and cook about 14 minutes. Add oil during boil to prevent shells from sticking. Drain and rinse in cold water. Pat dry. Cheese Mix: Cut most (2 1/2 lbs) of the cheese into small, 1/2 inch cubes. Grate the remainder and put aside. Mix all of the cheese mixture together (except for the cheese you grated–this will go on top when it’s all done.) Sauce... Read the rest of this article »

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