1 lb rigatoni
2 tbsp olive oil
1 yellow onion, chopped
2 cloves garlic, chopped
1.5 lb ground beef
1/2 cup chopped parsley
1 tbsp dried oregano
1 large can (28 oz) peeled and chopped tomatoes
1 cup heavy cream
8 oz mozarella, shredded
1 cup grated parmesan
Preheat oven to 350. Cook rigatoni to al dente, drain, and toss in a large bowl with a little olive oil. In same large pot you cooked the noodles in, heat 2 tbsp olive oil over medium heat. Add the onions and cook, stirring, about 5 minutes. Add beef, and cook, stirring, until no pink remains, about 10 minutes. drain off any fat. Add the parsley, oregano, and tomatoes and stir well. Bring to a boil, then reduce heat to low and simmer, uncovered, for about 20 minutes. Stir in cream, raise the heat, and return to a boil. remove the pan from the heat, and season with salt and pepper. Add rigatoni and toss to coat. Oil a 3 qt baking dish. Spread half the pasta mixture in the bottom. Top with half the mozarella. Top with remaining pasta mixture. Top with remaining mozarella. Top with the grated parmesan. Bake until sauce is bubbly and top is crusty and golden, about 35 minutes. Let stand for 5 minutes before serving. :)
From: Amanda Wilkinson
Sunday, September 20, 2009
The Best Peach Pie Ever
Crust:
8 full graham crackers crushed
3 TBSP sugar
6TBSP melted butter
Mix together and press into a pie plate.
Pie:
Cover the crust with 2-3 fresh sliced peaches (skinned of course and don't be afraid to add more). Mix together one can Eagle Brand Sweetened Condensed Milk and 1/4 c lemon juice (stir until it thickens). Pour over peaches. Top with 1 pint whip cream (sweetened, of course). Chill in fridge for 2 hrs and be amazed at how quickly it disappears. (This pie is even better the next day.)
8 full graham crackers crushed
3 TBSP sugar
6TBSP melted butter
Mix together and press into a pie plate.
Pie:
Cover the crust with 2-3 fresh sliced peaches (skinned of course and don't be afraid to add more). Mix together one can Eagle Brand Sweetened Condensed Milk and 1/4 c lemon juice (stir until it thickens). Pour over peaches. Top with 1 pint whip cream (sweetened, of course). Chill in fridge for 2 hrs and be amazed at how quickly it disappears. (This pie is even better the next day.)
Friday, September 4, 2009
Funky Spaghetti
Ingredients:Serves 3–4
1 pound spaghetti or linguine
11 to 14 ounces cherry tomatoes , red and yellow
2 handfuls of fresh marjoram and basil , leaves picked
6 to 8 glugs extra-virgin olive oil
1 clove of garlic (peeled and finely chopped)
Splash of red wine vinegar
Sea salt and freshly ground black pepper
Put pasta in large pot of boiling water and cook until al dente. Halve tomatoes, put in bowl and add herbs, olive oil, garlic and vinegar.
Season to taste, then scrunch tomatoes until slightly mushed. Drain pasta, and while still steaming, mix with tomatoes.
Separate onto plates and serve.
From: oprah.com
1 pound spaghetti or linguine
11 to 14 ounces cherry tomatoes , red and yellow
2 handfuls of fresh marjoram and basil , leaves picked
6 to 8 glugs extra-virgin olive oil
1 clove of garlic (peeled and finely chopped)
Splash of red wine vinegar
Sea salt and freshly ground black pepper
Put pasta in large pot of boiling water and cook until al dente. Halve tomatoes, put in bowl and add herbs, olive oil, garlic and vinegar.
Season to taste, then scrunch tomatoes until slightly mushed. Drain pasta, and while still steaming, mix with tomatoes.
Separate onto plates and serve.
From: oprah.com
Rachael Ray's Fake-Out Dip Recipe
Ingredients:
4 basil leaves
4 pieces sun-dried tomato
2 tubs semisoft garlic and herb cheese
1/4 cup sun-dried tomato tapenade
1/4 cup pesto
Line a 6-inch Pyrex bowl with plastic wrap. In the bottom of the bowl, arrange the basil leaves in a flower shape. Place the sun-dried tomato pieces in between the basil.
Empty 1 tub of the cheese on top of the basil and sun-dried tomato layer. Dunk a spatula in a bowl of hot water; this will make the cheese easy to spread. Smooth the cheese as if you were frosting a cake.
Scoop the sun-dried tomato tapenade on top of the cheese and spread into a smooth layer. Spread the pesto evenly on top of the tapenade.
Dump the other tub of cheese on top of the pesto and spread evenly.
Refrigerate the dip or serve immediately. To serve, place a serving plate on top of the bowl and turn the bowl upside down. Remove the bowl first, then the plastic wrap.
Place the dip with crackers or cucumbers and carrots, and you're ready to party!
From: oprah.com
4 basil leaves
4 pieces sun-dried tomato
2 tubs semisoft garlic and herb cheese
1/4 cup sun-dried tomato tapenade
1/4 cup pesto
Line a 6-inch Pyrex bowl with plastic wrap. In the bottom of the bowl, arrange the basil leaves in a flower shape. Place the sun-dried tomato pieces in between the basil.
Empty 1 tub of the cheese on top of the basil and sun-dried tomato layer. Dunk a spatula in a bowl of hot water; this will make the cheese easy to spread. Smooth the cheese as if you were frosting a cake.
Scoop the sun-dried tomato tapenade on top of the cheese and spread into a smooth layer. Spread the pesto evenly on top of the tapenade.
Dump the other tub of cheese on top of the pesto and spread evenly.
Refrigerate the dip or serve immediately. To serve, place a serving plate on top of the bowl and turn the bowl upside down. Remove the bowl first, then the plastic wrap.
Place the dip with crackers or cucumbers and carrots, and you're ready to party!
From: oprah.com
Charred Spanish Ham Cheese Melts and Hot Olives with Herbs and Spices
Ingredients:Serves 4
8 slices crusty bread from a good-size loaf, 1/2 inch thick, at least 5 inches across and 3 inches wide
1/3 pound thinly sliced Serrano ham
1/3 to 1/2 pound manchego , thinly sliced with sharp knife or cheese plane
1 cup hot pickled vegetable salad of cauliflower, carrots, celery and hot peppers (giardiniera) drained
1/2 cup sweet pickled red pepper relish or sweet pickle relish
2 cups mixed good quality olives
2 Tbsp. fresh thyme leaves , finely chopped
1 Tbsp. lemon zest
1 tsp. cumin seeds
1 tsp. red pepper flakes
Extra-virgin olive oil , EVOO, for drizzling
Form sandwiches of Serrano and cheese in equal amounts. Grind the hot pickled vegetables and the sweet pickle relish in food processor and pulse chop to make a relish. Spread the relish evenly on sandwich tops and set into place.
Place olives in a foil pouch and season with thyme, lemon zest, cumin seeds and red pepper flakes. Drizzle with EVOO and seal the pouch. Place pouch on grill and cook a few minutes on each side to heat the olives, herbs and spices.
Place sandwiches on grill and weigh down with heavy skillet or a brick covered in foil. Char and heat the sandwiches through—2 to 3 minutes on each side.
Cut sammies in half and serve with hot olives on the side.
From: oprah.com
8 slices crusty bread from a good-size loaf, 1/2 inch thick, at least 5 inches across and 3 inches wide
1/3 pound thinly sliced Serrano ham
1/3 to 1/2 pound manchego , thinly sliced with sharp knife or cheese plane
1 cup hot pickled vegetable salad of cauliflower, carrots, celery and hot peppers (giardiniera) drained
1/2 cup sweet pickled red pepper relish or sweet pickle relish
2 cups mixed good quality olives
2 Tbsp. fresh thyme leaves , finely chopped
1 Tbsp. lemon zest
1 tsp. cumin seeds
1 tsp. red pepper flakes
Extra-virgin olive oil , EVOO, for drizzling
Form sandwiches of Serrano and cheese in equal amounts. Grind the hot pickled vegetables and the sweet pickle relish in food processor and pulse chop to make a relish. Spread the relish evenly on sandwich tops and set into place.
Place olives in a foil pouch and season with thyme, lemon zest, cumin seeds and red pepper flakes. Drizzle with EVOO and seal the pouch. Place pouch on grill and cook a few minutes on each side to heat the olives, herbs and spices.
Place sandwiches on grill and weigh down with heavy skillet or a brick covered in foil. Char and heat the sandwiches through—2 to 3 minutes on each side.
Cut sammies in half and serve with hot olives on the side.
From: oprah.com
Grandmother Paul's Sour Cream Pound Cake
Food Network cook Paula Deen shares her recipe for Grandmother Paul's Sour Cream Pound Cake—a treat her grandma used to make!
Ingredients:
1/2 pound (2 sticks) butter
3 cups sugar
1 cup sour cream
3 cups all-purpose flour
1/2 teaspoon baking soda
6 eggs
1 teaspoon vanilla
Preheat oven to 325 degrees. Cream butter and sugar together; add sour cream. Sift flour and baking soda together. Add to creamed mixture, alternately with eggs, one at a time, beating after each. Add vanilla. Pour into a greased and floured tube pan and bake for 1 hour 20 minutes.
From: oprah.com
Ingredients:
1/2 pound (2 sticks) butter
3 cups sugar
1 cup sour cream
3 cups all-purpose flour
1/2 teaspoon baking soda
6 eggs
1 teaspoon vanilla
Preheat oven to 325 degrees. Cream butter and sugar together; add sour cream. Sift flour and baking soda together. Add to creamed mixture, alternately with eggs, one at a time, beating after each. Add vanilla. Pour into a greased and floured tube pan and bake for 1 hour 20 minutes.
From: oprah.com
Tim McGraw's Chicken and Dumplings
Tim McGraw made his grandmother's chicken and dumplings for Faith Hill when they were dating! They go perfectly with Faith's cornbread.
Ingredients:
1 small chicken
Water
Pinch of salt
1 cup chicken broth
2 cups all-purpose flour
3 tablespoons butter shortening
1/2 cup buttermilk
Boil chicken in a pot, adding salt to taste. When tender, pull chicken from the bone and return to the pot, adding broth.
In a bowl, combine shortening and flour, mix together with a pastry cutter, then add buttermilk to form a doughy consistency (similar to how you would make biscuits). Sprinkle flour on cutting board. Pinch off part of the dough and roll into a thin sheet and cut into squares. Drop one square at a time into broth. Continue this until all of the dough is used. Add salt and pepper to taste and simmer until tender.
Allow the dumplings to thicken the broth for 2 hours until it is a creamy consistency.
From: oprah.com
Ingredients:
1 small chicken
Water
Pinch of salt
1 cup chicken broth
2 cups all-purpose flour
3 tablespoons butter shortening
1/2 cup buttermilk
Boil chicken in a pot, adding salt to taste. When tender, pull chicken from the bone and return to the pot, adding broth.
In a bowl, combine shortening and flour, mix together with a pastry cutter, then add buttermilk to form a doughy consistency (similar to how you would make biscuits). Sprinkle flour on cutting board. Pinch off part of the dough and roll into a thin sheet and cut into squares. Drop one square at a time into broth. Continue this until all of the dough is used. Add salt and pepper to taste and simmer until tender.
Allow the dumplings to thicken the broth for 2 hours until it is a creamy consistency.
From: oprah.com
Tom Cruise's Spaghetti Carbonara
Ingredients:Makes 4 servings
1/2 inch olive oil (for frying pan)
2 cloves minced garlic
1 chopped onion
8 to 12 thick slices Italian bacon
4 eggs
2 packages spaghetti
2 cups grated Parmesan cheese
In a frying pan, combine 1/2 inch of olive oil, 2 cloves of minced garlic, one chopped onion and the Italian bacon cut into small squares. Let simmer for about a half-hour, being careful not to let the oil get to a boiling point.
In a bowl, beat 4 eggs with lots of salt and fresh ground pepper.
Bring a pan of salted water to a boil. Cook both packages of spaghetti until al dente, drain and immediately add egg mixture to pasta. The eggs are actually cooked by the pasta. (Make sure the eggs are thoroughly cooked before proceeding.) Stir the egg mixture until it is well mixed. Pour in the mixture from the frying pan and stir. Finish with the Parmesan cheese and serve!
From: oprah.com
1/2 inch olive oil (for frying pan)
2 cloves minced garlic
1 chopped onion
8 to 12 thick slices Italian bacon
4 eggs
2 packages spaghetti
2 cups grated Parmesan cheese
In a frying pan, combine 1/2 inch of olive oil, 2 cloves of minced garlic, one chopped onion and the Italian bacon cut into small squares. Let simmer for about a half-hour, being careful not to let the oil get to a boiling point.
In a bowl, beat 4 eggs with lots of salt and fresh ground pepper.
Bring a pan of salted water to a boil. Cook both packages of spaghetti until al dente, drain and immediately add egg mixture to pasta. The eggs are actually cooked by the pasta. (Make sure the eggs are thoroughly cooked before proceeding.) Stir the egg mixture until it is well mixed. Pour in the mixture from the frying pan and stir. Finish with the Parmesan cheese and serve!
From: oprah.com
Mar-a-Lago Key Lime Pie
This refreshing Key Lime Pie is the most requested dessert on the menu at Donald Trump's Mar-a-Lago Club in Palm Beach, Florida.
Ingredients:Serves 8
Graham Cracker Crust:
3/4 pound graham crackers
4 Tbsp. granulated sugar
2 sticks melted butter
1/4 tsp. sea salt
Filling:
4 egg yolks
1 can (14 ounces) condensed milk
2/3 cup fresh Key lime juice
1 lime , grated zest
Topping:
1 cup heavy or whipping cream , chilled
2 Tbsp. confectioners' sugar
1/2 tsp. vanilla extract
To make graham cracker crust: Preheat the oven to 325°.
Break up the graham crackers, place in a food processor and process to crumbs. Add the melted butter, sugar and salt and pulse until combined. Press the mixture into the bottom of a 9-inch pie pan, forming an even layer on the bottom, sides and edge. Bake the crust for 10 minutes. Remove from the oven and allow the crust to cool.
To make filling: While the crust is resting, in an electric mixer with the wire whisk attachment, whip the egg yolks and lime zest at high speed until fluffy, or 5 to 6 minutes. Gradually add the condensed milk and continue to whip until thick, 3 to 4 minutes longer. Lower the mixer speed and slowly add the lime juice until incorporated.
Pour the mixture into the crust and bake for 15 minutes, or until the filling has just set. Cool on a wire rack, and then refrigerate for 20 minutes.
To make topping: Whip the cream, confectioners' sugar and vanilla until nearly stiff. Evenly spread the whipped cream on top of the pie, and place in the freezer for 20 minutes prior to serving.
From: oprah.com
Ingredients:Serves 8
Graham Cracker Crust:
3/4 pound graham crackers
4 Tbsp. granulated sugar
2 sticks melted butter
1/4 tsp. sea salt
Filling:
4 egg yolks
1 can (14 ounces) condensed milk
2/3 cup fresh Key lime juice
1 lime , grated zest
Topping:
1 cup heavy or whipping cream , chilled
2 Tbsp. confectioners' sugar
1/2 tsp. vanilla extract
To make graham cracker crust: Preheat the oven to 325°.
Break up the graham crackers, place in a food processor and process to crumbs. Add the melted butter, sugar and salt and pulse until combined. Press the mixture into the bottom of a 9-inch pie pan, forming an even layer on the bottom, sides and edge. Bake the crust for 10 minutes. Remove from the oven and allow the crust to cool.
To make filling: While the crust is resting, in an electric mixer with the wire whisk attachment, whip the egg yolks and lime zest at high speed until fluffy, or 5 to 6 minutes. Gradually add the condensed milk and continue to whip until thick, 3 to 4 minutes longer. Lower the mixer speed and slowly add the lime juice until incorporated.
Pour the mixture into the crust and bake for 15 minutes, or until the filling has just set. Cool on a wire rack, and then refrigerate for 20 minutes.
To make topping: Whip the cream, confectioners' sugar and vanilla until nearly stiff. Evenly spread the whipped cream on top of the pie, and place in the freezer for 20 minutes prior to serving.
From: oprah.com
Mar-a-Lago Turkey Burger
Oprah found a new favorite food when she tried this turkey burger at Mar-a-Lago, Donald Trump's private club in Palm Beach. "I believe [it] may be the best turkey burger in the entire world," she says. The Mar-a-Lago Turkey Burger will be permanently available at the Trump Bar and Grille in Trump Tower in New York City, open to the public for lunch and dinner. It will also be served during lunch in Chicago at Sixteen, the Trump International Hotel restaurant.
Ingredients:Serves 6
1/4 cup thinly sliced scallions
1/2 cup finely chopped celery
3 Granny Smith apples , peeled and diced
1/8 cup canola oil
4 pounds ground turkey breast
2 Tbsp. salt
2 Tbsp. black pepper
2 tsp. Tabasco® chipotle pepper sauce
1 lemon , juiced and grated zest
1/2 bunch parsley , finely chopped
1/4 cup Major Grey's Chutney , pureed
Sauté the scallions, celery and apples in the canola oil until tender. Let cool.
Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.
Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes.
From: oprah.com
Ingredients:Serves 6
1/4 cup thinly sliced scallions
1/2 cup finely chopped celery
3 Granny Smith apples , peeled and diced
1/8 cup canola oil
4 pounds ground turkey breast
2 Tbsp. salt
2 Tbsp. black pepper
2 tsp. Tabasco® chipotle pepper sauce
1 lemon , juiced and grated zest
1/2 bunch parsley , finely chopped
1/4 cup Major Grey's Chutney , pureed
Sauté the scallions, celery and apples in the canola oil until tender. Let cool.
Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.
Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes.
From: oprah.com
Subscribe to:
Posts (Atom)
