Posts for February 19th 2010
1 lb. ground beef
1 26-ounce jar spaghetti sauce
1 cup water
1 15-ounce container ricotta cheese
7 ounces of 2% milk shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese, divided
2 tablespoons chopped fresh parsley
6 lasagna noodles, uncooked
- Brown meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 tablespoons Parmesan, egg and parsley.
- Spoon 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.
- Cook on low 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.
- Main Dishes, Beef
6 medium peppers, preferably red and yellow
1 jar (26 oz) green and black olive pasta sauce
1 lb lean ground beef
2 small zucchini (12 oz), scrubbed and diced
1-1⁄2 cups chopped onions
2 tsp minced garlic
1⁄2 tsp ground cinnamon
1⁄2 tsp cumin
1⁄2 tsp salt
1⁄2 tsp pepper
1⁄3 cup raisins
1 Tbsp cider vinegar
1 Tbsp sugar
2 tsp olive oil
- Cut 1⁄4 off stem end of peppers; remove seeds. Stand peppers and tops in a microwave-safe baking dish. Add 1⁄2 cup water, cover with vented plastic wrap and microwave on high 5 minutes, or until peppers are crisp-tender. Stir 11⁄2 cups pasta sauce into water in dish.
- Meanwhile, sauté beef, zucchini and onions in a large nonstick skillet over medium-high heat, breaking up meat, 7 minutes, or until beef is no longer pink and vegetables are almost tender.
- Stir in garlic, cinnamon, cumin, salt and pepper; cook 1 minute until fragrant. Remove from heat; stir in raisins, vinegar, sugar and remaining sauce. Spoon into peppers; replace tops. Cover tightly and refrigerate up to 2 days.
- To bake: Heat oven to 400°F. Uncover baking dish; brush peppers with the oil. Bake uncovered 30 minutes, or until sauce bubbles and pepper tops are lightly charred.
Nutritional information per serving: 392 Calories; 23 g fat (23 g sat), 57 mg cholesterol; 28 g carbohydrates; 17 g protein; 6 g fiber; 960 mg sodium
- Main Dishes, Beef
- North American
However, there are 38 spinach artichoke dip recipes on Food Network, and I had no clue which one the host used. So I started to make spinach artichoke dips and hoped my tastebuds would lead me to the correct recipe.
It took me six years and 10 spinach artichokes dip recipes, but I finally found it. One bite of this chunky melted dip and I knew instantly: this is the dip I've been waiting for! Turns out it's an Emeril Lagasse recipe, and the secret ingredients are brie and bacon. It you want to kick your classic spinach artichoke dip up a notch, I highly recommend you make this variation.
Lemon curd will keep refrigerated for up to one week.
2 whole eggs plus 8 egg yolks, lightly beaten
1 cup (7 ounces) granulated sugar
2/3 cup freshly squeezed lemon juice (from about 6 lemons)
2 tablespoons unsalted butter, cut into small pieces, at room temperature
- Add the eggs, sugar, and lemon juice to a heavy-bottomed saucepan, whisk together to combine.
- Cook over medium-low heat, whisking constantly, until it has jelled up slightly and coats the back of a spoon.
- Take the pot off of the heat and add the butter cubes one at a time, whisking until they have melted completely.
- Strain through a fine-mesh strainer into whatever container you plan to store it in, and cover with plastic wrap, pressing it directly onto the surface of the curd so that it doesn't form a skin. Chill for at least 2 hours before serving.
Makes about 2 cups.
- Condiments/Sauces, Other
- North American
Bagel-fuls has gotten our users to break up with their boring breakfast routine and move on to more FUL-filling mornings!
Check out some of our favorite breakup stories and be sure to vote on your favorite!
Programs for 2010 will include new titles such as Rachael Ray's Week in a Day, which focuses on cooking a week's meals all at once; Bobby Flay's Brunch; and Emeril's Fresh Food Fast. It's also bringing on lots of little-known talent from outside the US, like the UK's Ching-He Huang and Canada's Chuck Hughes.
Honestly, it sounds like more of the same — yet I love cooking shows so much that I'm sure I'll tune. What about you?