INGREDIENTS
16 Ounces Ziti Pasta
4 Cups Marinara Sauce
15 Ounces Ricotta Cheese
8 Ounces Shredded Mozzarella Cheese – Divided
¼ Cup Grated Parmesan Cheese
Preheat oven to 350° F. Boil pasta for 10 to 20 minutes or until done. Be careful not to overcook the pasta. Drain pasta, but reserve ½ cup of the pasta cooking water and set aside. Mix marinara sauce, ricotta cheese and ½ cup pasta cooking water in a large bowl. Add the pasta and ½ cup of the mozzarella cheese and lightly mix. Spoon pasta mixture into a 13×9 inch baking dish that has been greased with olive oil. Sprinkle with remaining mozzarella cheese and the Parmesan cheese. Cover with foil and bake for 30 minutes. Uncover and bake an additional 10 minutes. Remove from the oven and cool for 5 minutes before serving. Serves 8
Classic Marinara Sauce
INGREDIENTS
3 Tablespoons Olive Oil
4 Cloves Grated Garlic
16 Ounces of Crushed Tomatoes
½ Cup Red Wine
½ Cup Water
1 Teaspoon Water
1 Teaspoon Salt
6 Torn Fresh Basil Leaves
Heat olive oil in a large skillet over low heat and sauté grated garlic for about 2 minutes. Be careful not to burn the garlic. Just as the garlic begins to turn brown, remove the skillet from the heat. Allow pan to cool and add the tomatoes, wine, water and salt. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer covered for about 20 minutes. Remove from heat and stir in basil. Serves 4
**You Can Use Canned Tomatoes If You Wish
Herb Cheddar Scones
INGREDIENTS
3 Cups Unbleached Flour
2 Teaspoons Chopped Fresh Rosemary, Dill or Chives
1 Teaspoon Baking Soda
¼ Teaspoon Salt
½ Cup Butter
½ Cup Shredded Sharp White Cheddar Cheese
½ Cup Heavy Cream
1 Large Egg
1 Tablespoon Olive Oil
1 Tablespoon Sea Salt
Preheat oven to 400° F. Line 2 baking sheets with parchment paper. In a large bowl, combine flour, herbs, baking soda and salt. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Stir in cheese and mix well. In a small bowl, whisk together cream and egg and add to flour mixture. Stir until dry ingredients are moistened. On a lightly floured surface, roll dough to ½ inch thickness. Using a 3 inch round cutter, cut scones and place on baking sheet. Brush scones with olive oil and sprinkle with sea salt. Bake 12 minutes or until lightly browned. Makes about 12 scones
Old Fashioned Creamed Peas
INGREDIENTS
2 Tablespoons Butter
2 Tablespoons Chopped Shallots
2 Tablespoons Dried Tarragon
1 Pound Fresh or Frozen Peas (Thawed)
2/3 Cup Water
2 Tablespoons Coarse Ground Mustard
1 Teaspoon Kosher Salt
¼ Cup Sour Cream
1/3 Cup Whole Milk
In a medium saucepan over medium heat, melt butter. Add shallots and tarragon. Cook until tender for about 3 minutes. Add peas, water, mustard, salt, sour cream and milk. Stir until smooth and creamy. Cook until peas are heated through for about 5 minutes. Serve immediately. Serves 4
Pad Thai
INGREDIENTS
6 Ounces Rice Flour Noodles
2 Tablespoons Fish Sauce
2 Tablespoons Brown Sugar
1 Tablespoon Soy Sauce
1 Tablespoon Rice Wine Vinegar
Juice of Two Limes
1 Teaspoon Toasted Sesame Oil
½ Teaspoon Crushed Red Pepper Flakes
1 Teaspoon Peanut Oil
1 Tablespoon Finely Chopped Shallots
3 Cloves Minced Garlic
2 Cups Bean Sprouts
2 Cups Shredded Savoy Cabbage
2 Cups Julienned Carrots
4 Medium Scallions (White & Green Parts)
7 Ounces Extra Firm Tofu (Cut Into Thin Strips)
1 Large Egg (Lightly Beaten)
¼ Cups Chopped Dry Roasted Unsalted Peanuts
½ Cup Chopped Fresh Cilantro
Place the noodles in a large bowl. Cover with warm water and soak for up to 5 minutes. The texture should be soft, but al dente. Drain.
Make sure to finish all chopping before soaking the noodles as they become mushy during cooking if they are soaked too long. I have learned this lesson the hard way!
Meanwhile, whisk together the fish sauce, sugar, soy sauce, vinegar, lime juice, sesame oil and red pepper flakes.
Heat a wok (or a deep skillet) coated with cooking spray over medium-high heat. Add the peanut oil, shallots, garlic and cook for 1 minute. Add the bean sprouts, cabbage, carrots, and scallions and cook stirring constantly for 2 minutes. Add the sauce, tofu, drained noodles and cook, stirring constantly for 2 more minutes. Now make room for the egg by pushing everything to the side of the wok. Add the egg to the wok and reduce the heat to medium. Stir until the egg begins to scramble (about 1 minute). Fold the egg into the noodles and stir a few more times. The noodles should be soft. Remove from the heat to a serving bowl. Top with the peanuts and cilantro. Serves 4
The Original Caesar Salad
During Prohibition, a popular spot for a night out was Caesar’s Palace in Tijuana, Mexico. On the evening of July 24, 1924, Caesar Cardini had just about run out of food. He improvised by putting together a salad with what was on hand: romaine lettuce, olive oil, some cheese and eggs. He then prepared the salad tableside, creating an immediate sensation.
Chicken Caesar Salad
INGREDIENTS
12 Ounces Boneless Chicken Breast
1 Tablespoon Olive Oil
1/4Teaspoon Salt
Caesar Dressing
10 Cups Torn Romaine Lettuce
2 Cups Garlic Parmesan Croutons
14 Cup Grated Parmesan Cheese
1/8 Teaspoon Freshly Ground Black Pepper
Heat skillet over medium-high heat until very hot. In a medium bowl toss chicken with oil and salt until evenly coated. Add chicken to pan and cook, turning once, just until chicken loses its pink color throughout (4 to 5 minutes).
In a large bowl toss lettuce, dressing, croutons and Parmesan. Add cooked chicken to salad and toss again. Sprinkle with pepper. Serves 4
Caesar Dressing
3 Garlic Cloves
3 Anchovy Fillets
3 Tablespoons Lemon Juice
3 Tablespoons Olive Oil
1 Tablespoon Dijon Mustard
1/2 Teaspoon Worcestershire Sauce
1 Hard Cooked Egg Yolk
In a blender (or food processor) combine the three garlic cloves, the anchovy fillets and lemon juice. Cover and blend until mixture is nearly smooth, stopping to scrape down sides as needed. Add oil, mustard, Worcestershire sauce and cooked egg yolk. Cover and blend until smooth. Cover with plastic wrap and chill for 2 to 24 hours.
Parmesan Croutons
Cut four 1/2 inch thick slices of French bread into 3/4 inch cubes and set aside. In a large skillet melt 1/4 cup butter. Remove from heat. Stir in 3 tablespoons grated Parmesan cheese and 1/8 teaspoon garlic powder. Add bread cubes, stirring until cubes are coated with butter mixture. Spread bread crumbs in a single layer in a shallow baking pan. Bake in a 300° F oven for 10 minutes and stir. Bake about 10 minutes more or until bread cubes are crisp and golden. Cool completely and store in an airtight container for up to 1 week. Makes 2 cups
Barbecue Meatballs
INGREDIENTS
For The Meatballs
3 Pounds Lean Ground Sirloin
1 Cup Evaporated Milk
1 Cup Quick Cook Oatmeal
1 Cup Fine Dry Bread Crumbs
2 Large Eggs
½ Cup Finely Chopped Red Onion
1 ½ Teaspoon Garlic Powder
1 ½ Teaspoon Salt
2 Teaspoons Chili Powder
½ Teaspoon Fresh Ground Black Pepper
BBQ Sauce
2 Cups Ketchup
1 Cup Brown Sugar
2 Tablespoons Hot Sauce
½ Teaspoon Garlic Powder
¼ Cup Finely Chopped Onion
Preheat oven to 350°F. Combine meatball ingredients and shape into 1 inch balls.
Combine sauce ingredients and stir well. Place uncooked meatballs in a 13 x 9 inch baking dish and bake for about 1 hour. Serve as an appetizer or dinner. Great for a game day snack. Makes about 6 dozen meatballs.
Classic Bolognese
A staple in Bologna, Italy, this tomato based meat sauce, enriched with cream and mellowed by long simmering, is well worth the time. You can freeze leftovers in small batches.
INGREDIENTS
3 Tablespoons Olive Oil
1 Large Chopped Onion
3 Cloves Chopped Garlic
I Peeled and Chopped Carrot
1 Chopped Celery Stalk
1 ½ Pounds Ground Meat
You Can Use Beef, Pork and/or Veal or Ground Chuck
½ Cup Red Wine
28 Ounces Chopped Plum Tomatoes (1 Large Can)
2 Teaspoons Salt
¼ Teaspoon Ground Black Pepper
1/8 Teaspoon Ground Nutmeg
¼ Cup Heavy Cream
In a 5 quart Dutch oven, heat oil over medium heat. Add the onions, garlic, carrots, celery and cook. Stir occasionally for about 10 minutes. Add ground meat and cook, breaking up meat with side of spoon, until no longer pink. Stir in wine and heat to boiling. Stir in tomatoes with their juice, salt, pepper and nutmeg. Heat to boiling over high heat. Reduce heat and simmer, stirring occasionally for about an hour. Stir in cream and heat through, stirring constantly. Use 2 ½ cups sauce to coat 1 pound of pasta for 6 main dish servings. Makes 5 Cups.
Victoria’s Jalapeno Bean Dip
INGREDIENTS
5 Medium Jalapeno Peppers
1 ½ Cups Cooked Pinto Beans
1 Cup Cooked Black Beans
1 Tablespoon Olive Oil
½ Teaspoon Salt
1 Garlic Clove
½ Teaspoon Oregano
1 Squeezed Lime
1 Teaspoon Cumin
½ Cup Salsa
Preheat oven to 325° F. Cut off tops of peppers. Combine whole peppers with all ingredients in a food processor and “puree.” Pour processed ingredients into a covered dish and put in preheated oven for 30 minutes. Remove from oven and serve with tortilla chips. Serves 8
**I like to cook dried beans instead of using cans. If you are pressed for time then canned beans are ok.
Tomato Basil Soup
INGREDIENTS
1 Pound Ripe Tomatoes (Cut in Half Lengthwise)
¼ Cup Plus 2 Tablespoons Olive Oil
1 Tablespoon Sea Salt
1 Teaspoon Freshly Ground Black Pepper
2 Cups Chopped Yellow Onion (About 2 Onions)
6 Minced Garlic Cloves
2 Tablespoons Butter
¼ Teaspoon Crushed Red Pepper Flakes
28 Ounces Tomatoes (With Juice)
4 Cups Packed Fresh Basil Leaves
1 Teaspoon Fresh Thyme Leaves
1 Quart Chicken Stock
Preheat oven to 400° F. Toss together the tomatoes, ¼ cup olive oil, salt and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes. In an 8 quart stockpot over medium heat, sauté the onions and garlic with 2 tablespoons of olive oil, butter and red pepper flakes for about 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme and chicken stock. Add the oven roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for about 40 minutes. Pass through a food mill fitted with the coarsest blade. Serve hot or cold. Serves 6
