Gut buster recipe From Rachel Ray September 3, 2008

After I watched the show I knew I had to try this recipe. It turned our excellent! This recipe makes a very large amount so you will have plenty of left overs to eat.  This is straight from her site. I used regualer smoked ham and cut into strips and the corkscrew pasta. This is a hearty meal that has become one of my favorites!

 

 Spinach and Hot Ham Fake-Baked Pasta with a Crispy Top

Recipe Courtesy of Rachel Ray of 30 Minute meals

http://www.foodnetwork.com/food/show_tm/0,1976,FOOD_9997,00.html

 

Rachel Ray

 

1 pound cavatappi, corkscrew pasta with lines or, macaroni with line in any short cut
Salt
3 tablespoons extra-virgin olive, divided
2 tablespoons butter
1 medium onion, chopped
3 cloves garlic, chopped
Black pepper
3 tablespoons all-purpose flour
1 1/2 cups whole or 2 percent milk
1/2 pound sliced capocollo, hot ham, halve then slice into thin ribbons
1 box frozen chopped spinach, defrosted and excess liquid squeezed out
1 cup grated Parmigiano-Reggiano, a few large handfuls, divided
1/2 teaspoon nutmeg, ground or freshly grated, eyeball it
1/4 teaspoon ground cayenne pepper, a couple pinches
1 pound ball fresh mozzarella — buy a piece wrapped, not packed in water, then cut into 1/2-inch cubes
1 cup plain or Italian bread crumbs
A generous handful of flat leaf parsley, finely chopped

 

Preheat broiler.

Place a large pot of water over high heat and bring to a boil. Add the pasta, salt water and cook to al dente, with a bite.

While the water is coming up to a boil for the pasta, heat a medium, deep skillet over medium heat. Add 1 tablespoon EVOO, 1 turn of the pan, and the butter. When butter melts into the oil, add onions and garlic and season with salt and pepper. Cook, stirring frequently, for 2 minutes then dust the onions with flour and continue to cook for 1 minute. Slowly whisk in milk. Gently bring milk to a bubble, allow the milk to thicken a bit, then stir in the capocola, spinach and 1/2 cup grated Parmigiano. Season sauce with nutmeg and cayenne and remove from the heat. Taste and add a little salt, if you like.

Combine the cooked pasta and the cubed mozzarella with the sauce, stir to coat completely by turning over and over. Transfer dressed pasta to a baking dish.

To make the breadcrumb topping, combine the breadcrumbs, 2 tablespoons of EVOO and the remaining 1/2 cup Parmigiano. Sprinkle the breadcrumb mixture over the top to cover the pasta from edge to edge. Transfer the baking dish under the broiler and broil until golden brown and crispy. Garnish with chopped parsley. What a gut-buster!
Yum-o!

 

 

 

 

 

Marlboro baked beans June 24, 2008

Baked beans

I love to make this recipe when i have left over roast or steak. I use the crock pot method.

• 1 (15 ounce) can pork and beans
• 1 (15 ounce) can pink beans, rinsed, drained (I substitute pinto beans when I can’t find pink beans)
• 1 (15 ounce) can kidney beans, rinsed, drained
• 1/2 lb bacon
• 16 ounces ham, cubed (optional)
• 1 large green pepper, chopped you can also use the red and yellow ones..makes it prettier
• 1 medium onion, chopped
• 1 jalapeno pepper ( i do not like them to hot so i only use 1/4 to 1/2 jalapeno)
• 1/2 cup brown sugar
• 1/2 cup barbecue sauce ( i use 1/4 gates BBQ sauce and 1/4 cup Sweet baby Rays BBQ sauce)
• 2 garlic cloves, minced

Directions

1. Cook and chop bacon.
2. Combine all ingredients in a large Dutch oven (or crockpot if using that). Mix well.
3. Simmer on the stove, over a camp fire, in the oven (at 350), in the crockpot, or on the grill (medium heat) until the vegetables are soft (at least an hour).
4. You should stir often (unless you’re cooking in the oven or crockpot), to prevent sticking on the bottom of the Dutch oven. Stir lightly, you don’t want to mash the beans.

Yummy Bread pudding June 20, 2008

BREAD PUDDING

• 6 slices day-old bread
• 2 tablespoons butter, melted
• 1/2 cup raisins (optional)
• 4 eggs, beaten
• 2 cups milk
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

 

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

 

VANILLA CREAM SAUCE:

 

2 c. milk (part cream)
1 egg, beaten
1/2 c. sugar
3 tbsp. flour
1 tbsp. vanilla flavoring

 

Mix first 4 ingredients and heat to a boil, add vanilla. Pour over baked pudding. Garnish with cinnamon and sugar mixed.