Meatball Subs with (Baked) Italian Meatballs

Meatball Subs

I prefer to bake the meatballs, instead of cooking them in the sauce, which I think, is too oily. Using slices of bread, instead of breadcrumbs, makes them very moist, and not too firm. I start the sauce, as soon as the meatballs, go into the oven, and they both are done, about the same time.

For the meatballs:
Preheat the oven to 375*F.
2lbs. ground chuck
6-slices white bread
1tsp. basil
1Tbl. grated Parmesan cheese
1/2tsp. salt
1/2tsp. garlic powder
1/2tsp. cracked fennel 
1/4tsp. nutmeg
1/4tsp. pepper
2 beaten eggs

Combine all ingredients in a large bowl, and knead well, to incorporate.
Roll into 1-inch balls and bake about 25-minutes, or until cooked through, and just beginning to brown.

For the sauce:
1Tbl. oil
2tsp. minced garlic
2Tbl. diced onion
1Tbl. tomato paste
29oz. can of petite diced tomatoes
1tsp. sugar
1tsp. salt
1tsp. dried parsley
1/2tsp. basil
1/2tsp. cracked fennel
1/4tsp. nutmeg
2Tbl. grated Romano cheese

You'll also need:
2Tbl. Parmesan
8oz. shredded mozzarella
Buns- we use hot dog buns
 
Heat the oil in a 4-quart pan. Add the onion and garlic. Saute until the onions are transparent.
Add all other ingredients, and simmer on low, until it becomes a thick sauce. About 15-20minutes.
Loosen the meatballs from the baking pan, with a metal spatula. Using tongs, add them to the sauce, along with 2Tbl. grated Parmesan. Stir gently, to coat the meatballs. Add meatballs to a bun, top with mozzarella, and microwave, or toast them in the broiler, to melt the cheese.

Chicken Parmesan

                                               Chicken Parmesan

Ingredients:
4-6 boneless chicken breasts-thawed
2eggs-beaten
2cups bread crumbs
oil for frying
8oz. shredded mozzarella
1/4cup grated Parmesan

For the sauce:
29oz. can of petite diced tomatoes
1tsp. garlic powder
1/2tsp. basil
1tsp. dried minced onion
2Tbl. tomato paste or ketchup
1tsp. salt
1/4tsp. pepper

Preparation:
Combine all sauce ingredients in a pot, and bring to a boil.
Reduce heat, and simmer about 20-minutes, or until thickened.
Meanwhile, flatten the chicken, between 2 pieces of plastic or in a storage bag.
Dredge the chicken thorough the breadcrumbs, dip them in the egg, then through the breadcrumbs again.
Fry over a medium flame, until cooked through and golden. Drain on a paper towel.
Place the chicken in a 13x9-inch baking pan, cover with sauce, mozzarella, then Parmesan.
Bake until the cheese melts, and is beginning to brown.

Stuffed Shells in Rich Mushroom Sauce

Stuffed Shells in Rich Mushroom Sauce. I prefer cheese stuffed shells, but these are good too.

Ingredients:
1lb. jumbo shell pasta
4oz. shredded mozzarella
1/4cup grated Parmesan

For the stuffing:
1lb. ground chuck
2Tbl. oil
4oz. fresh mushrooms-chopped
2Tbl. minced onion
1/2tsp. minced garlic
2tsp. dried parsley
1/4tsp. ground nutmeg
1/4tsp. salt
1/4tsp. black pepper
1/4tsp. cracked fennel
1egg-to bind the filling
1/4cup grated Parmesan cheese
2Tbl. of the shredded mozzarella cheese

Brown and chop the beef. Set aside in a colander to drain very well.
In a 2quart pot, heat the oil, add the mushrooms and cook until they sweat.
Add the onion and garlic, cook until the onion softens.
Put the drained beef in the pot, along with the herbs. Mix well to thoroughly combine.
Beat the egg, add it to the pot, along with the cheeses.
Cook stirring constantly, until the eggs set, and the mixture starts to bind, a bit.
Set aside, to cool completely.

For the sauce: This is a chunky sauce, if you prefer a smooth sauce, replace the diced tomato, with a 29oz. can of tomato sauce.
2Tbl. oil
4oz fresh mushrooms-chopped
1Tbl. minced onion
1tsp. minced garlic
29oz.can of petite diced tomatoes
1/2 of a 6oz can of tomato paste
1tsp. salt
3/4tsp. sugar
1/4tsp. pepper
1/2tsp. oregano
1/4tsp. nutmeg
1/4tsp. cracked fennel
1tbl. dried parsley
pinch of celery seed

Heat the oil, in a 2quart pot. Add the mushrooms, and cook until they become golden brown, and almost crispy.
Add the onion and garlic, cook until the onion softens.
Add all other ingredients, and mix well to combine.
Simmer on the lowest flame, for 1 hour.

Cook the pasta according to package directions. (Al dente, cooked- but not mushy)
Drain the pasta, and run cold water over them until completely cooled.
Drain, and stuff them, with about 1Tbl. of the stuffing, re-roll, and place them in a 13x9x2inch baking pan.
Spread the sauce over the shells, top with the mozzarella and 1/4cup grated Parmesan.
Bake at 375* until the cheese melts and begins to brown. Serve Hot.

Stuff the shells wit 1Tbl. of filling. I don't use all of the shells, just whatever fits into a lasagna pan.

Cover them with the sauce. If you prefer a thinner sauce, just add a bit of water to it first.

Cover it with mozzarella then sprinkle on the Parmesan. Bake until the cheese is melted and beginning to brown.


 


 

Pasta Primavera with Shrimp and Feta Cheese

my Rating: liked it.

                      Pasta Primavera with Shrimp and Feta Cheese
Try as I might, Men will not eat a meal without meat!
I'm not finger pointing, it's a simple fact of life. To be fair, I'll add- a woman will not check the tire pressure. These are just little things, we learn to tolerate, about each other. So making Pasta Premavera in it's classic form, is out. I like to top it with a shrimp and feta dish, that I think goes really well with it. I cook the shrimp last, since it only takes a few minutes.

Ingredients:

For the Shrimp:
2lbs. raw medium shrimp-peeled and de-veined
1Tbl. minced garlic
1Tbl. balsamic vinegar
2Tbl. butter
 6oz. crumbled feta cheese

For the pasta: You can use any vegetable you like.

1lb. any pasta- I like to use small shells
2Tbl.olive oil
6 sliced spring onions-white part, only
10 asparagus-diagonally sliced
1 bell pepper-quartered and julienne sliced
1 zucchini -sliced in half horizontally, and thin sliced
1/2cup shredded carrot
1Tbl.. minced garlic
1Tb. parsley
salt and pepper to taste
zest from 1 lemon
juice from 1/2 lemon
2Tbl. balsamic vinegar
4oz. fresh mushrooms-sliced
1/4cup grated Romano cheese

Preparation:
Marinate the shrimp, in the garlic and balsamic vinegar, while you are cutting the vegetables.
Next begin cooking the pasta, according to package directions.
Preheat the oven to broil.
Heat the olive oil, in a skillet.
Add everything except the mushrooms and Romano cheese. saute until the peppers are crisp tender.
Add the mushrooms and cook until the mushrooms sweat. Turn off the burner.
Drain the pasta, add the vegetables and Romano. Toss to combine.
The shrimp only takes a few minutes to cook, so I wait until now.
Heat the 2Tbl. butter in a skillet, add the shrimp, and cook until the shrimp begins to turn pink.
Sprinkle the Feta over the shrimp, and put the skillet in the broiler, for about 2 minutes, or until the cheese browns a bit.
Serve the shrimp over the pasta.

                      Broil the shrimp, until the cheese begins to brown.

Sourdough Pizza Crust and Pizza Sauce

                             Hawaiian Sourdough pizza-My Favorite!

  I think sourdough, makes the best pizza crust. You may have to adjust the salt and sugar, in the sauce to suit your taste.


For the sauce: -Enough for 6-8 medium pizzas
1tsp.oil
1 very small onion-minced
1tsp. minced garlic
2-6oz. cans of tomato paste
29oz. can of tomato sauce
1cup water
1/2tp. white wine vinegar
2tsp. salt
1/2tsp. pepper
1tsp. sugar
2tsp. basil
1/8tsp. oregano
1/2tsp. nutmeg
1/2tsp. cracked fennel
1Tbl. grated Romano cheese

Preparation:
Heat the oil in a 2quat pan. Add the onion and garlic, and cook until the onion softens.
Add all other ingredients, whisking to combine.
Cook on a low flame, stirring often, about 30 minutes. Cool. (freezes well)



For the sourdough pizza crust:- makes 4 medium pizzas
2 cups Sourdough starter
1envelope dry yeast
1tsp. salt
1/2cup water
1Tbl. oil
3-1/2cups flour- plus more for rolling

Preparation:
In a bowl combine everything except the flour.
Add 2cups of the flour, mix well.
Add the remaining flour, kneading in to combine.
Cover and let stand at least, 30 minutes. (It makes the dough easier to work with)
Split the dough into 4 equal pieces. Roll one piece, on a heavily floured surface, until very thin.
I roll a bit, flip it over, coating it with flour, if it feels sticky.
Spray a pizza pan, with cooking spray, or sprinkle it with cornmeal.
Transfer the crust to the pizza pan. Continue the same way with the other pieces.
For the Hawaiian pizza, I topped it with:
A thick layer of sauce, minced smoked ham, crumbled crisp bacon, diced onion, diced pepper, mushrooms, pineapple tidbits, and shredded mozzarella. Bake at 425* until the cheese melts and begins to brown.

Shrimp Scampi and Vegetable Tossed Linguini

                        Shrimp Scampi and Vegetable Tossed Linguini
The photo does not do this dish justice.
I have tried lots of scampi recipes, over the years, in search of the right combination. This is the best one I have every tasted. It's a variation of the Barefoot Contessa's recipe. I cut back on the butter, and changed the herbs to suit my taste. I serve this with a vegetable tossed pasta, that reflects the flavor of the scampi.
I prepare the scampi, earlier in the day, then refrigerate, uncooked. I cook it when the pasta is almost ready. I like to bake it in a skillet. It's the perfect size, and is easy to transfer from the oven to the broiler. I bake the bread, just before I begin the pasta. I'm not much of a wine drinker, but a glass of pinot grigio was amazing with this.

Ingredients:
For the Scampi
2lbs. raw, medium shrimp-peeled and deveined
salt and pepper-to taste
3Tbl. dry white wine- I used pinot  grigio
1/2stick softened butter
2Tbl. minced garlic
1very small onion-minced
1Tbl. parsley
1/8tsp. cracked fennel
1/8tsp. basil
1/4tsp. pepper flakes
zest of 1 small lemon
juice from 1/2 of a lemon- I use the other half for the pasta dish

Preparation:
Preheat the oven to 425*
Put the shrimp in a bowl. Salt and pepper, to taste, then add the wine and toss.
Let it marinate while you're making the herb butter.
Combine the rest of the ingredients, to make an herb butter.
Arrange the shrimp in the skillet.( photo below), and pour the remaining marinade over them.
Crumble the herb butter over the shrimp.
Bake 12 minutes, then transfer it to the broiler. Broil 1 or 2  minutes to brown lightly.

For the Vegetable tossed pasta:
1lb. fettuccine
1/2 stick of butter
1tsp. minced garlic
1/4tsp. cracked fennel
1/4tsp. basil
1Tbl. dried parsley
juice from half of a lemon
I green bell pepper- thin sliced, then halve the slices
1red onion- thin sliced, then halve the slices
2 portabella mushrooms-cut up
2Tbl. dry white wine
salt and pepper-to taste
1/4cup grated Parmesan cheese

Preparation:
Begin cooking the pasta, according to package directions.
Once you have added the pasta to the boiling water, cook the vegetables.
In a skillet, melt the butter, add the garlic, herbs, and lemon juice.
Add the bell pepper and onion, and saute until the peppers are beginning to soften.
This is when I start cooking the scampi.
Add the mushrooms, and saute until they sweat.
Add the wine and cook 1 minute more. Salt and pepper to taste. Turn the burner off.
Drain the pasta. Add the Parmesan to the vegetables, toss. Add the drained pasta, and toss well, to coat.

For the Soft herbed mini loaves
1 recipe of soft parmesan garlic sourdough bread
Allow the dough to rise until double, shape into 14 mini loaves, smother with the herb butter, let rise again, and bake until lightly browned.

     Salt and pepper the shrimp, add the wine and marinate a few minutes.

                                       Combine the herb butter.

   Arrange the shrimp in a skillet, pour the remaining marinade over them.

Crumble the herb butter, over the shrimp, refrigerate until ready to bake.

Linguini with White Clam Sauce

                                   Linguini with White Clam Sauce

Living in a small town, in the Midwest, It's hard to find fresh seafood. When you do... You had better be prepared to pay for it. My grandparents lived on the west coast, just a hop, and a skip from, the ocean, for many years. That was what they missed the most, when they decided to move here. They dug their own clams. But, you can whip up some pretty good chow, using canned shellfish too. This isn't one of 'my' favorites, but Mom and My Grandparents, really loved this.

Ingredients:
1Tbl. butter
1Tbl. olive oil
1Tbl. minced garlic
2Tbl. minced onion
canned flat anchovies filets ( I use 4 filets) I promise, you wont know they are there
1/2cup dry white wine ( I use pinot grigio)
juice of 1/2 a  lemon
1tsp. basil
1Tbl. parsley
1/4tsp. black pepper
1/2 cup chicken broth
1 can- minced or baby clams (both work equally well, it's just a matter of taste)
1/4cup Grated Parmesan cheese-plus more for topping.
12-16oz. linguini

Preparation:
Heat the butter and olive oil in a skillet, on medium heat.
Add the onion, garlic, and anchovies, and cook until the onion softens. The anchovies will dissolve, and become part of the sauce.
Add the wine and lemon juice, cook on medium, about 5 minutes, or until you no longer smell the alcohol.
Add the basil, parsley, pepper, chicken broth, and the juice from the can of clams. Turn the flame to high, and continue to cook, until the sauce is reduced, to the consistency of the photo below.
Meanwhile, start cooking the pasta, according to package directions.
Once the sauce has  reduced, add the clams and cook a few minuted longer to heat through. turn the burner off.
Drain the pasta, and return it to the pot.
Stir the 1/4cup Parmesan into the sauce. Add the sauce to the pasta, and toss to coat.
Serve topped with additional Parmesan cheese.

   The sauce should be reduced to this consistency, before adding the clams.

Shredded Italian Beef with Grilled Vegetables

                         Shredded Italian Beef with Grilled Vegetables

I like to use a combination of round and chuck for these, The best Italian Beef I ever made, included the addition of sliced beef heart (It gives it a really rich flavor) and venison. I cut the beef into chunks to reduce the cooking time.

Ingredients:

For the beef:
2lbs round roast-cut into chunks
2lbs. chuck roast-cut into chunks
2cups beef broth
1Tbl. dried basil
1Tbl. onion powder
2Tbl. minced garlic
1Tbl. celery salt
2Tbl. white vinegar
1tbl. grated Parmesan

For the grilled vegetables:
olive oil
1 red onion-sliced
1 bell pepper-julienned
8oz. baby portabella mushrooms-sliced or halved
(Paul likes to saute these with a little garlic and jalapeno, for his sandwich)

You'll also need:
Jus for dipping: (instructions below)
mozzarella or  provolone cheese
sliced pepperoncini 
Toasted Buns (using 1/2cup butter mixed with 1tsp. garlic powder)

Preparation:
Add all beef ingredients to a 4qt. pot, adding enough water to fill 3/4 full.
Cook on high, until beef is very tender. (about 2 hrs.) Adding water as necessary.
Reserve 1-1/2cups of the cooking broth, for the Jus, pour it through a fine mesh strainer. Put the bowl in the freezer. (the oil in the broth will solidify, making it easy to remove.) Add the contents of the strainer, back to the pot.
Shred the beef, and return it to the pot of remaining broth. If there is no broth left, add 1 cup water and cook add additional 10 minutes, or until the broth is absorbed. ( this makes it very moist.) If you want an intense garlic flavor, add 1tsp or more, of garlic powder, to the beef, when you return it to the pot.)
Grill or saute the vegetables with a little olive oil.
Toast the buns with the garlic butter.
Remove the bowl of Jus, from the freezer, and strain again, to remove the fat floating on the surface. Pour it into ramekins, and warm, just a bit, in the microwave.
Place the desired amount of beef, on the toasted bun. Top with cheese, and pop it in the microwave long enough to melt the cheese.
Add grilled vegetables and pepperoncinis. Serve hot, with a ramekin of Jus, for dipping.

Once the beef is tender, strain about 1-1/2cups of the cooking broth. and put the broth in the freezer. There's a lot of flavor in the contents of the strainer, add it back to the pot.

Shred the beef, and put it back in the pot. (Optional: For an really intense garlic flavor, add 1tsp. or more, of garlic powder). Cook a little longer, until the remaining broth is absorbed. This will make it very plump and moist.

                        Grill or saute the vegetables, and toast the buns.

Remove the Jus, from the freezer, and strain again to remove the fat. Pour it into ramekins, and warm it a bit in the microwave.

Top the toasted bun with beef and cheese, Melt the cheese in the microwave. You could broil it, but it will be much drier. Serve with pepperoncinis, grilled vegetables on the sanwich, or on the side, and a ramekin of Jus.

Stuffed Zucchini Parmigiana

                                      Stuffed Zucchini Parmigiana

Ingredients:

For the sauce:
1tsp. olive oil
1Tbl. minced onion
1tsp. minced garlic
1tsp. basil
1/4tsp. nutmeg
1tsp. salt
1/4tsp. black pepper
28oz. can of petite diced tomatoes

You'll also need:
4 zucchini-slice horizontally and scoop out the seed cavity
8oz. shredded mozzarella cheese
1/2cup grated Parmesan cheese

Preparation:
Preheat the oven to 375*
In a large sauce pan, heat the oil on medium flame.
Add the onion and garlic. Cook until the onion softens.
Add all other sauce ingredients. Bring to a boil, and cook about 8 minutes, or until the sauce thickens somewhat. (the sauce will be chunky)

Pour the sauce into a 13x9 shallow, metal baking pan. (you may need to divide the sauce, between two pans to hold all the zucchini)
In a bowl combine the two cheeses, fill each zucchini with the cheese, and place atop the sauce.
Bake about 45 minutes to 1hour, or until the zucchini is tender. Turn the heat to broil.
Remove the pan from the oven, then place it in the broiler. Cook until the tops brown.
Serve, topped with the sauce.

Lemon Chicken Scaloppine

                                       Lemon Chicken Scaloppine


I used to cook Lemon chicken piccata, once in a while, until a few years ago I discovered this recipe, it is a much better version of that dish, but very easy to make.This recipe calls for pancetta but, I just sprinkle bacon, with  a tiny amount of fennel, nutmeg, black pepper and garlic powder, voila! "ghetto" pancetta. I picked up the ghetto phrase, from my sons, when they were teenagers, they would whip up something in the kitchen, and every dish they created, had ghetto for a prefix : "Ghetto peanut butter fudge" The funny thing is, we live in the country, out on the prairie, I guess, prairie pancetta would be more fitting. This recipe is supposed to be a copycat of TGI Friday's dish, but I've never had it, so I can't comment on that. I cook the pasta last, so it doesn't become overcooked or cold. Angel hair pasta cooks really fast. It also gets cold and sticky, really fast. I add a little water, when reheating leftovers, do re-hydrate it.

Ingredients:

For the scaloppine 
4 boneless chicken breasts- sliced into 2 thinner pieces and pounded flat.
1cup flour
1tsp. salt
1/4tsp. pepper
2 slices of bacon
oil for frying

For the sauce:
2 slices of bacon- diced
1Tbl. butter
2Tbl. capers
8oz. sliced fresh mushrooms
1small onion-minced
1tsp. minced garlic
juice of two lemons
1cups-dry white wine (I use pinot grigio)
3cups heavy cream with 1tsp. cornstarch dissolved in it
1can of artichoke hearts-chopped
1 lemon-sliced into wedges
1tsp.salt-actually I think I use more
1/4tsp. pepper

You'll also need:
12oz. angel hair pasta

Preparation:
For the scaloppine, Whisk together the flour, salt and pepper in a bowl.
Fry the bacon until crisp. Remove the bacon, leaving the drippings in the pan. add about 1/2inch of oil to the drippings. Heat on medium.
Dredge the chicken through the flour, shaking off any excess, and fry until golden brown, on both sides. (Cover and keep warm) Make the sauce.

In a large saucepan, fry the diced bacon, on medium, until crisp. Add the butter and capers and fry 1 minute.
Add the mushrooms, onion, and garlic. Fry until the bottom of the pan, begins to brown, quickly add the wine and lemon juice, to de-glaze the pan.
Cook until the wine has nearly evaporated, about 5 minutes.
Add the cream, lemon wedges and artichokes. Salt and pepper to taste, You'll need quite a bit to offset the lemon. Cook until the sauce thickens a bit, about 5 minutes.
Cook the pasta according to package directions.
I prefer to dip the chicken in the sauce, and set aside, then add the remainder of the sauce to the pasta.
Or you could Serve the pasta, topped with the sauce  place the chicken on top adding a bit more sauce if you like. I've also cut up the chicken, then added it to the sauce.

        I slice the partially frozen chicken in half, to make two thinner slices.

Once it's thawed, pound it flat between two pieces of plastic. I've found, a gallon storage bag works best, less messy too.

                           Fry until golden brown. Cover and keep warm.

Fry the bacon, butter and capers. Add the mushrooms, onion and garlic. Fry until the liquid has evaporated, and the bottom of the pan begins to form a brown glaze. Quickly add the wine and lemon juice. Cook until the wine has nearly evaporated. Add the cream, lemon wedges and artichokes.

Cook until the sauce thickens a bit. About 5 minutes. Cook the pasta. I dip the chicken in the sauce, then add the remainder of the sauce to the pasta, and serve the chicken on top. But You could serve it any way you prefer.

I chased my 1year old grandson Shaun, out of the kitchen, several times. I was making the sauce, and turned around, to find him sleeping on the floor behind me. Poor little guy, I guess I was taking too long. He's sleeping on an inflated plastic toy, it must have been comfy.









 

Pizza Sandwiches - Cooking with the Grandkids

                        Child sized and, they had a great time making them.

My grandmother used to make the best pizza sandwiches on sliced Italian Roma buns, in her restaurant.
I still use her recipe to this day. If it ain't broke don't fix it.They have a fresher taste than using prepared pizza sauce. True Italian restaurant flavor. The use of garlic spread really makes them fantastic.
I had a lot of fun making these as a little girl, and thought it would be a great way to introduce cooking to my grandchildren. I use all types of breads, Italian, French, fresh baked white loaves. Hot dogs buns work surprisingly well to make smaller kid size sandwiches.

This recipe is for ham and mushroom  (and) sausage and mushroom. It makes about 40 small sandwiches, so you'll have to downsize if you're not feeding a large brood. These are so simple that you really don't need a recipe.

Ingredients:
3 packages hot dog buns- separated -
1 recipe Easy garlic butter
2lbs. mild sausage- I use Bob Evans country mild
1lb. cooked ham slices  -
1tsp. garlic powder
1-29oz. can tomato sauce
2-16oz. cans of  mushrooms
2lbs shredded mozzarella

Preparation:
Fry the sausage with the garlic powder. Drain the fat, and allow to cool.
Spread the bun halves with thin layer of  garlic butter.
Then spread about 1Tbl. of tomato sauce.
Add whatever toppings you like.
Top with shredded mozzarella, and bake until the cheese just begins to brown.

Italian Style Meatloaf

                                           Italian Style Meatloaf

Ingredients:

For the meatloaf :
2lbs. ground chuck
2 eggs
1-1/2 cups Italian style breadcrumbs

For the sauce:
( As a shortcut, you can use a jar of mushroom spaghetti sauce mixed with a 15oz can of diced tomatoes)
1-29oz can of diced tomatoes
1-4oz can of mushrooms-drained and chopped
1/4cup minced onion
1teaspoon minced garlic
1tbl. olive oil
Salt and pepper to taste

Preparation:

Mix all meatloaf ingredients together.
Press into a loaf pan and bake for about 1-1/2 hours or until cooked through.
Meanwhile prepare the sauce.
Heat oil in a skillet. Add onion and garlic and saute a minute or two.
Add mushrooms and fry until the pan juices evaporate.
Add tomatoes, salt and pepper. Simmer until it forms a thick sauce. set aside.
When meatloaf is done, transfer it to another baking pan. Top with sauce and bake an additional 15-20 minutes, until the sauce forms a bit of a glaze. remove from oven and allow it to rest 10-15 minutes before slicing. It's great served with Viva Italia Focaccia  and  Flaming Canoes and mashed potatoes

Grandma's Lasagna

                      Pictured with Hillbilly Garlic Bread and Flaming Canoes


My Grandmother owned a restaurant years ago, and her biggest seller was her Lasagna.
To this day, I have never had it's equal in any restaurant. The dark, rich sauce is perfect.
When she gave me the recipe, I was surprised to learn that she used  Lawry's Spaghetti Sauce mix  It didn't taste like a mix to me.
But I discovered, it was the technique she used, of caramelizing the mushroom sauce that gave it a rich, unequaled flavor.
This is my most requested recipe, and easy to make. This will make 2 pans.
If you can't find Lawry's- look for a mix that includes mushrooms in the ingredients.

Ingredients:                                                                                    
2lbs. ground beef                                                                           
1lb lasagna noodles- cooked                                                          
2 packages Lawry's spaghetti sauce mix                                         
1-8oz. can of mushrooms-drained and chopped                             
2-29oz. cans tomato sauce                                                            
6oz. grated Parmesan cheese                                                         
16oz, shredded mozzarella                                                             

Preparation:
Brown the beef in a skillet and drain.
To a 4quart pan, add the beef, mushrooms and tomato sauce. Stir in the Lawry's mix.
Bring it to a boil, then reduce the heat to a simmer. The sauce will thicken quickly.
This is where you will begin to caramelize the natural sugars in the sauce.
It will happen in the bottom of the pot.

There will be a brown glaze that begins to form. Scrape the bottom, and stir this into the sauce.
Wait about 5 minutes, and do it again. Don't let it get too brown or it will taste burnt.
As the sauce gets thicker you will have to scrape the bottom more frequently.

Keep repeating, until the sauce becomes a deep dark red. about 30 minutes more.
Remove from heat, and stir in the Parmesan cheese.
In 2 Lasagna pans, place a layer of noodles, thin layer of sauce, noodles, etc. Until you have 3 layers of each. The last being, a heavy layer of sauce.
Top with mozzarella, and bake for about 45 minutes, or until the cheese just begins to brown.
Serve with a salad and garlic bread.

  I tried to show the caramelized sauce in the bottom, but it came out too fuzzy.

The sauce went from the color of tomato sauce, to a thick, rich, deep red sauce.Smells great.

           Turn the burner off and add the Parmesan cheese. Stir and set aside.

         Layer and bake until the cheese just begins to brown. About 45 minutes.

Eggplant Parmesana

Eggplant Parmesana
I am a huge fan of this dish. I tried to lighten it up a bit, a few times.
I broiled the eggplant slices, baked them, grilled them outdoors.
Alas none of these compared in flavor to the floured and fried version.
Then I came across a buttermilk baked chicken recipe.
It was great, crisp, golden and a good flavor.
The problem is: the slices have to be baked on a wire rack, over a cookie sheet.
A bit of a pain and even more time consuming. So i guess I'll stick with the original recipe.
I'll add the tweaked chicken recipe everyone loved.

Ingredients:
1eggplant
1/2 cup olive oil
1 onion-minced
1-29oz.can diced tomatoes
2tsp. dried basil
1tsp salt
1/4tsp. pepper
1/8tsp nutmeg
1/2cup Parmesan cheese
8oz. shredded mozzarella
flour for dusting

Preparation:
Slice the eggplant 1/4 inch thick. Sprinkle with salt.
Set aside about 30 minutes, ( the salt will draw out any bitterness).
Meanwhile make the sauce.
Heat 1tbl. oil in a skillet. Fry onion until slightly browned.
Add the tomatoes,basil,salt, pepper and nutmeg.
Mix well, and simmer until it becomes a thick sauce.
Rinse the salt from the eggplant and let them drain in a colander a few minutes.
Heat about 1/8inch oil in a skillet. Dredge the eggplant slices in a bowl of flour, shaking off any excess.
Fry on medium heat until golden on each side. Drain on paper towel.
Heat oven to 400*
In a lasagna pan place a layer of eggplant slices, sprinkle with a little of the Parmesan, followed by a little mozzarella then a little sauce. keep layering making the final layer sauce, mozzarella and Parmesan.
Bake for 30 minutes or until golden and bubbly. Serve hot with Viva Italia Focaccia  and salad

Viva Italia Focaccia

                                          Viva Italia Focaccia
A delicious Italian flat-bread topped with garlic, Parmesan and thin slices of onion.

Ingredient:
1 packet of dry yeast
1tsp. sugar
3cups flour
3/4cup warm water
1tsp salt
1tbl. minced garlic
2tbl. olive oil
1tbl. cornmeal or farina
2 tsp. sea salt
Parmesan cheese
1 small onion- very thin sliced separated into rings
1 recipe Easy Garlic Butter with 1tbl. minced garlic stirred in

Preparation:
In a small bowl, mix together the yeast, sugar and 1tbl. of the flour.Set aside for 10 minutes.
In a large bowl, whisk together the remaining flour and salt. Add 1tbl. garlic and half of the onion rings.Stir.
Make a well in the center and add yeast mixture and olive oil. Mix to form a firm dough.
Knead on a lightly floured surface for 10 minutes.
Spray a bowl with cooking spray. Add the dough, cover and allow to rise for about 1 hour.
Heat oven to 425*
Sprinkle the bottom of a cookie sheet with the cornmeal.
Knead dough again, For about 2 minutes and flatten into a 1/2 inch thick circle.
Poke deep holes (lots of them) in the dough with your finger or the tip of a wooden spoon.
Smear the garlic butter over the dough.
Top with onion rings, sea salt and sprinkle lightly with Parmesan cheese.
Bake about 30 minutes or until just lightly golden.

Press/spread the dough onto a cookie sheet that has been sprinkled with cornmeal. poking holes makes this bread more tender.

Spread the garlic butter. Top with Parmesan, onion and sea salt. Bake about 30 min. Cut with a pizza wheel.

Smoked Sausage, Asparagus And Pasta

                                 Smoked Sausage, Asparagus And Pasta
             This may sound like a strange combination- But, this is an excellent dish.

             You only a few ingredients, for this super-fast and light pasta dish

            
Ingredients:
1lb. Penne past-cooked
1 large can Petite diced tomatoes and their juice
1lb. Turkey smoked sausage-1/4 inch slices
1 Bunch of asparagus-cut into 1 inch pieces
4tbl. Pesto sauce
Parmesan cheese

Preparation:
In a pot, add tomatoes, sausage, asparagus and pesto.
Simmer until asparagus is crisp/tender. about 8-10 minutes.
Drain pasta, then add tomato mixture.
Serve sprinkled with Parmesan Cheese.

Garden Style Spaghetti

                             Garden Style Spaghetti, I Love This dish

Ingredients:
1lb. Spaghetti- cooked
1lb. Ground beef
1 Small Zucchini- diced
1 Green bell pepper-diced
1 Yellow onion-diced
1-4oz can mushrooms -drained and chopped
1-15oz. can of whole tomatoes and their juices-crushed
1-29oz. can of tomato sauce
4oz.Sliced black olives (optional)
Parmesan cheese for topping (optional)

Preparation:
In a large pot, add beef, zucchini, bell pepper and onion.
Using a metal spatula, break up ground beef as it is frying. Brown beef.
Drain beef mixture and add it back to the pot.
Add the tomatoes, mushrooms and tomato sauce. Salt and pepper to taste.
Heat through. Add black olives if desired
Drain pasta and add to the sauce. Serve.

Spaghetti Alla Carbonara

                                           Spaghetti Alla Carbonara
This is one of those dishes that should be served immediately.
It becomes dry and sticky fairly quickly, but they'll come running for this one.

Ingredients:
1lb. spaghetti- cooked
8 slices bacon-cut into lardons
What-Are-Lardons-Video
2tbl oil
3 eggs beaten
1/4cup  light cream- if using milk, a bit less
4tbl Parmesan cheese
2tbl chopped parsley
Salt and pepper

Preparation:
Heat oil. Add bacon and fry til slightly crispy.
Drain spaghetti, and add to the pan.
Gently stir in beaten eggs, salt, pepper, parsley and cream. Stir very gently over low heat until eggs just begin to set.
Toss spaghetti lightly with Parmesan. Serve immediately. Top with more Parmesan (if desired)

Ratatouille Parmesana

                                            Ratatouille Parmesana
I love ratatouille and also eggplant Parmesana.
One day I got the bright idea to combine the two. Layered  in some sliced Shiitake mushrooms. 
WOW It turned out great,  I prefer this over Lasagna, and it's much healthier. Now I make it often.

Ingredients for Ratatouille:
1 green bell peppers diced
1 small eggplant cubed
3 small zucchini cubed
2tbl oil
1tbl minced garlic
1 large onion diced
1tsp basil
1/2tsp thyme
1 bay leaf- remove before placing in lasagna pan
1-29oz. can petite diced tomatoes (fresh romas are better)
salt and pepper to taste

You will also need:
1 large sliced Shiitake mushroom
 8oz shredded Mozzarella cheese
1/2 cup Parmesan cheese


Preparation:
Heat oil in a skillet and fry the onions and garlic and spices, until onions are transparent.
Add the eggplant and stir to coat them with oil.
Add the peppers and zucchini and stirfry.
Cook for about 5-10 minutes, until the veggies are crisp/tender. add the tomatoes, salt and pepper.
Cook until it becomes a somewhat thick sauce
Using petite diced tomatoes, the sauce will thicken quickly. 5-10 minutes.

Add the Ratatouille to a lasagna pan top with a layer of  Shiitake mushrooms.
Sprinkle the parmesan, then  mozzarella over that, and a light sprinkle of Parmesan over the mozzarella.
Bake at 375* until golden and bubbly. Serve with a salad and garlic bread.

      Stirfry the onion, garlic spices, and eggplant (aubergine) for a few minutes.

                       Add the peppers and zucchini. Stirfry until crisp/tender

Add tomatoes. Cook until it thickens a bit. This is great without the cheese, but amazing baked Parmesana style

            Top with mushrooms, Parmesan and mozzarella. Bake until golden.