Baked Ravioli

Baked Ravioli 

 

 

Ingredients:

1 25 oz. (1 lb) frozen cheese ravioli

1 24 oz. jar marinara or spaghetti sauce

1 1lb. ground beef

1 tsp. dried basil

1 T. minced garlic

1/2 tsp. dried parsley

8 oz. shredded mozzarella cheese

1/4 C. parmesan cheese

Brown ground beef and drain, add in 1 C. of the pasta sauce, garlic and basil. Remove from heat and set aside. Bring a large pot of water to a boil and cook ravioli according to pkg. directions. Drain and return to pot and add in remaining pasta sauce. Stir to combine. Spray a casserole dish with cooking spray and layer 1/2 of the ravioli in the bottom. Top with all the beef mixture and spread around. Top with 1/2 of the mozzarella cheese and 1/2 of the parmesan cheese. Layer the remaining ravioli on top and top with remaining cheeses. Sprinkle with parsley. Bake at 350 degrees for 20 minutes, turn on the broiler and broil for 2 minutes or until top is browned somewhat.

Janet's appalchain Kitchen

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Cauliflower Melts

Cauliflower Melts 

 

Ingredients:

• ¼ cup olive oil
• 2 garlic cloves, minced
• 1 tsp salt
• ½ tsp freshly ground pepper
• Medium head of cauliflower, cut into ½ inch-thick slabs, possibly halved to make a total of 8 slabs
• ½ cup golden raisins
• ¼ cup white wine (optional)
• ¼ cup shelled pistachios
• 8 ½ inch-thick slices sourdough bread
• 4 oz. Comte or Manchego cheese, cut into 8 slices
• 2 Tbs chopped parsley

Directions:

1. Preheat the oven to 350° F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the oil, garlic, salt, and pepper.
3. Add the cauliflower slabs and toss to coat.
4. Arrange the cauliflower on the prepared baking sheet.
5. Bake for 25 minutes, flip the slabs, and bake another 10 to 20 minutes, until softened and roasty.
6. Set aside to cool but keep the oven on.
7. Meanwhile, in a small bowl, soak the raisins in wine or water for 10 minutes. Drain.
8. In a small pan over medium-high heat, toast the pistachios, dry or with a little oil.
9. Let cool on a paper towel, then chop coarsely.
10. Lay the bread on the baking sheet and arrange the cauliflower on the bread, cutting it to fit as needed. Sprinkle with pistachios and raisins and top with the cheese.
11. Bake until the cheese melts, 7 to 10 minutes.
12. Top the toasts with chopped parsley and serve immediately.

Enjoy!!!

Nutritional Info:
Serves 8

Calories 689, Total Fat 49 g, Total Carbs 46 g, Sugar 18 g, Cholesterol 48 mg, Sodium 903 mg, Protein 17 g, Fiber 8 g

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Coca Cola Chicken Wings

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Coca Cola Chicken Wings

Ingredients:
3/4 cup Coke
1/4 cups Soy sauce
2 tablespoons Brown sugar
1 tablespoon Mustard
10 Chicken wings separated; At the joints makes 20 pieces
Directions:
First, mix all your ingredients to make your sauce. Whisk well. Put 20 chicken pieces in a pan on high heat along with the sauce. Stir to coat all wings or legs well. Bring to a boil on high heat and lower heat to medium heat. Cook for about 40 minutes on medium heat or till chicken is cooked all the way through and the sauce is thick. At 40 minutes the sauce should be sticky. Most of the liquid should have boiled down. This is what you want. IIf at the 40 minute mark the sauce is not thick yet, raise the temperature and eventually the sauce will thicken up. Stir one final time before serving onto plate to coat all the chicken nicely.
Note
If sauce gets thin from cooking and the wings are not done yet, just add a little more coke.

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TACO PIE

TACO PIE

Ingredients:

1/4 cup butter
2/3 cup milk
1 package Taco Bell seasoning mix
2 1/2 cups mashed potato flakes (you could also use left over mashed potatoes and omit the butter and milk)
1 pound ground beef
1/2 cup chopped onion
1/2 cup salsa
1 cup shredded lettuce
1 medium tomato, chopped
1 cup sharp cheddar cheese, shredded
Sour cream, optional

Directions:

Preheat oven to 350 degrees. In a medium sauce pan, melt butter. Add milk and 2 tablespoon taco seasoning.
Remove from heat and add potato flakes until incorporated. Press mixture into the bottom of a 10-inch pan. Bake for 7-10 minutes until it just BARELY turns golden brown.

In a medium skillet, cook beef and onions until beef is browned and cooked through. Drain. Add Salsa and remaining taco seasoning. Cook until bubbly. Pour into crust. Bake for 15 minutes, or until crust is golden brown. Let cool for 5 minutes.

Top with cheese, lettuce, and tomatoes. Cut and serve with sour cream.

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Texas Roadhouse Rolls

~ Texas Roadhouse Rolls - 

"YES" The Real Recipe ~

Ingredients:
4 tsp. active dry yeast
1/2 c. warm water
2 c. milk, scalded and cooled to lukewarm
3 Tbl. of melted butter, slightly cooled
1/2 c. sugar
2 quarts all purpose flour (7-8 cups)
2 whole eggs
2 tsp. salt

Dissolve yeast in warm water with a teaspoon of sugar; let stand until frothy. Combine yeast mixture, milk, 1/2 cup sugar and enough flour to make a medium batter (about the consistency of pancake batter). Beat thoroughly. Add melted butter, eggs and salt. Beat well. Add enough flour to form a soft dough. Sprinkle a small amount of flour onto counter and let dough rest. Meanwhile, grease a large bowl. Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. (I used the dough hook on my Kitchen-Aid to knead this for about 4-5 minutes). Cover and let rise in a warm place until double in bulk. Punch down. Turn out onto a floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled.

Bake at 350 degrees for 10-15 minutes or until golden brown. Baste immediately with butter. Yield: 5 to 6 dozen. Serve with Cinnamon Honey Butter.

*Extra Tips: Shape the rolls into a rectangle, about 1/2-inch thick, then fold it in half, making it an inch thick. Roll over the dough to seal the two halves and using a dough scraper, cut them into squares and place them on the baking sheet

ENJOY!

Crockpot Onion Soup

Crock Pot Onion Soup

Ingredients:
1/4 cup butter, melted
1 large sweet onion, cut into thin
slivers
1 small red onion, cut into thin slivers
2 cloves garlic, minced
4 cups beef stock
3 tablespoons brandy
2 teaspoons soy sauce
2 teaspoons Worcestershire sauce
salt and ground black pepper to taste
2 cups Italian-style seasoned croutons
3 slices provolone cheese
DIRECTIONS:
1. Melt butter in a skillet over medium heat; cook and stir sweet onion and red onion in melted butter until softened, about 10 minutes. Cook and stir garlic into onion mixture until fragrant, about 2 minutes. Transfer to a slow cooker.
2. Pour beef stock, brandy, soy sauce, and Worcestershire sauce into slow cooker. Season with salt and black pepper.
3. Cook soup on High for 4 to 5 hours.
4. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
5. Ladle the soup into 3 oven-proof bowls; top with croutons and a slice of Provolone per bowl.
6. Broil in the preheated oven until cheese melts and begins to brown, about 3 minutes.

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