Baked Ziti III

This is from allrecipes.com 

Tried and tested very good!

Ingredients

• 1 (16 ounce) package dry ziti pasta
• 1 pound lean ground beef
• 1 onion, chopped
• 2 (28 ounce) jars spaghetti sauce
• 6 ounces sliced provolone cheese
• 6 ounces sliced mozzarella cheese
• 1 1/2 cups sour cream (use light or fat free)
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• try layer spinach in it also

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a large skillet, brown beef over medium heat. Add onions; saute until tender. Drain off fat and add spaghetti sauce; simmer for about 15 minutes.
3. Preheat oven to 350 degrees F (175 degrees C).
4. In a lightly greased 2 quart baking dish, place about half of the pasta; top with a layer of provolone and mozzarella cheese slices. Spread on a layer of half the spaghetti sauce mixture and sour cream.
5. Cover with remaining pasta, cheese and sauce; sprinkle a layer of Parmesan cheese and fresh basil.
6. Bake in preheated oven for about 30 minutes or until cheese and sauce are bubbly; serve.

Comfort Food

Chicken Pot Pie Recipe from simplyrecipes.com

INGREDIENTS

Chicken and stock ingredients:

• 1 (3 1/2 pound) frying chicken (I used a rotisserie chicken then I didn't do any of this part)
• 1 carrot
• 1 celery stalk
• 1 small onion, halved
• 2 teaspoons salt
• cover with water and simmer 45 min. Strip chicken from bone
• and you can strain liquid and use as broth.

Pie crust ingredients: (I doubled mine It was enough for six small and

one bigger one, we did have a little extra and put it on the bottom of the

large one) jess requested more crust and Ella played with the leftovers.

By adding a few extra things and doubling the crust I made 6 small and

one bigger one. Everyone loved it and asked why don't we make it more!

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) chilled unsalted butter, diced into 1/2-inch cubes (best to chill cubes
• in the freezer for at least 15 minutes before using)
• 1/4 cup vegetable shortening, chilled
• 3 to 4 Tbsp ice water
• Combine flour and salt(I had salted butter so I omitted the salt) in food processor. Add
• the chilled butter(important) cubes and pulse 5+ times to combine. Add the shortening
• and pulse a few more times, until the dough resembles a coarse cornmeal, with some
• pea sized pieces of butter. Slowly stream in ice water, a TBL at a time, pulsing after each
• addition. until the dough sticks together when you press some between your fingers.
• Empty the food processor. Place dough on counter. Use your hands to mold into a ball
• then flatten into a disk. Sprinkle with a little flour, wrap and refrigerate for a least
• 30 min, or up to 2 days, before rolling.

Filling ingredients:

• 6 Tbsp unsalted butter
• 1 large onion, diced (about 1 1/4 cups)
• 3 carrots, thinly sliced on the diagonal
• 3 celery stalks, thinly sliced on the diagonal
• 1/2 cup all-purpose flour
• 1 1/2 cups milk + 2 1/2 cups chicken stock
• (I used the 3 cups stock 1 can cream soup and no milk)
• 1 teaspoon chopped fresh thyme leaves
• 1/4 cup dry sherry(omitted this you can adjust with stock)
• 3/4 cup green peas, frozen or fresh(I used a cup)
• 2 Tbsp minced fresh parsley(i used 4 TBL)
• 2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 
  
• I sauteed the onion carrots and celery in butter I also added 3 potatoes
• and garlic of course, then added the flour cook a minute more then add milk
• or use chicken broth which I did. Then I added the thyme I had dried so
• I used that. I add the chicken and simmered 10 min. Mine was still a little thin
• so I added 1 can cream of chicken soup. Add the peas and parsley which I used
• more of salt and pepper. Adjust seasoning if necessary. Divide into separate
• ramekins or use one large ramekin or casserole dish.

Roll dough on lightly floured surface to a little less than 1/4 inch cut just larger then

the dish you are using tucking under extra dough. fork or press dough against edge.

Cut a 1-inch vent on small and 4 vents on large place on baking sheet.

Bake at 400 degrees-25 min or till golden and the filling is bubbling.

Let cool 5-10 min before serving.

Egg wash:

• 1 egg whisked with 1 Tbsp water

for top of crust

RR Download #9 for 2010

Slow-Cooker Asian Pepper Steak

Easy and tasty

John and I thought it was really good and different.

Jess and Mia said uh..., it was ok.

The bean sprouts, cilantro and lime on top at the end is good, it needed a

little bit of a crunch. We put everything but the peppers in the crock pot at 11

before church. When we got home we added the peppers and cooked for a couple

hours more. Then our peppers weren't quite as soggy, I like mine a little more

tender crisp. Use brown rice to go with it.

We served it up with some steamed broccoli and I had a spaghetti squash to cook

which we had on the side. The next night I used the leftover spaghetti squash with a

new batch of the sauce from the baked shells recipe it was very good.

Anyways thats whats been for dinner at our house!

Ingredients

• 3 pounds beef sirloin
• 3 tablespoons cornstarch, for dusting meat
• 3 cloves garlic, grated or finely chopped
• 2 tablespoons ginger, grated
• 1 large onion, sliced
• 3 red bell peppers, sliced
• 3 yellow bell peppers, sliced
• 1 8-ounce can tomato sauce
• 4 tablespoons brown sugar
• 3/4 cup soy sauce
• Ground black pepper, to taste
• 2 cups rice
• Topper:
• 2 cups bean sprouts
• 1 cup cilantro, roughly chopped
• 2 limes

Yields: Serves 6-8

Preparation

In a large skillet, sear the meat in some EVOO until nice and brown on both sides. Remove the steak to a cutting board and slice the steak into 1-inch thick strips.

Place the sliced steak into the crock-pot bowl, then dust the meat with cornstarch and mix the meat around until there is no more visible cornstarch.

Add the remaining ingredients except for the topper ingredients to the crock-pot, then place a lid on top and cook on high for 4 hours or low for 6 hours.

When you are ready to serve, get a medium bowl, mix the topper ingredients and place a portion of the mixture on top of each portion of Asian Pepper Steak. This will add pop of freshness and texture.

Serve on top of cooked rice.