Ingredient list
1 lb Ronzoni pasta noodles
12 beaten eggs
1 stick of butter
1 1/2 c. grated Parmesan cheese
1 pt of milk
1 can of chicken stock
Instructions
Cook noodles and drain. Add eggs, butter and cheese and milk and chicken stock. Bake 325 for 1 hour. If browning too quick lower temperature to 275 degrees.
Ingredient list
1 lb lasagna cooked
3 lbs ricotta + 1 container
4 eggs
parsley
grated Parmesan cheese
garlic powder
salt
milk if needed
Instructions
Preheat the oven to 350. Beat ricotta very fine, mix eggs and seasonings. If too dry, add a little milk. Boil lasagna about ten minutes. Do not over cook lasagna. Add oil to the pot so lasagna noodles will not stick. Strain lasagna and run water over them to stop the cooking. Put sauce in bottom of large pan and place 3 strips of lasagna, layer of ricotta mix, Parmesan cheese, sauce; continue with layering until pasta is finished. Pour sauce and parmesan cheese over top layer. Cover pan with foil and cook in oven one hour. Let stand fifiteen minutes. You can add two boxes of drained chopped spinach to ricotta if you would like vegetable Lasagna.
Ingredient list
4 cups bowtie pasta
vegetable oil for cooking
2 chicken breasts
1/4 cup flour
1/4 cup parmesan cheese
1 Tbsp. garlic salt
1/2 cup onion chopped (optional)
1/2 cup red bell pepper chopped (optional)
1 cup marsala cooking wine
2 cups heavy cream
1/2 cup sun-ripened dried tomatoes, drained and chopped
2 cups shredded mozzarella cheese
Instructions
Cook pasta according to package directions. Meanwhile, cut chicken breasts into 1/2″-1″ cubes. Add cut chicken, flour, parmesan cheese, and garlic salt to a gallon sized ziplock bag. Shake to coat chicken. Add a small amount of vegetable oil to a skillet. Brown the chicken in skillet over medium heat. Add chopped onion and bell pepper to the skillet, cooking until chicken is cooked throughout and vegetables are crisp tender. Pour marsala cooking wine into a saucepan and bring to a simmer. Allow wine to simmer for 5 minutes. Add heavy cream and sun-dried tomatoes to the saucepan and continue simmering for 5 more minutes. In a large mixing bowl, combine cooked noodles, chicken (and vegetables), and creamy marsala sauce. Stir to coat noodles. The mixture will be pretty liquidy. Pour everything into a 9×13″ dish. Top with shredded mozzarella. Bake at 350 degrees for 20 minutes.
I added red wine and black olives to this stew-like pasta sauce to crank up the fullness of the flavor, but my kids loved it too!
2 large beef or veal shanks
2 tablespoons of olive oil
1 onion
2 garlic cloves
1/2 cup red wine
2 sprigs fresh thyme leaves, or 1/2 tsp dried
32 oz or 1 quart of canned crushed tomates (I used the home-made sauce I made this summer in this video!)
salt and pepper to taste
Roughly chop the onion and garlic. Heat the oil in a heavy skillet. Brown the onion and garlic, about 3-5 minutes, until translucent. Add the shanks and brown on both sides (about 3 minutes a side). Add red wine and cook 5 minutes. Add tomato sauce and seasoning. Transfer to slow cooker. Cook on high heat for 6 hours. Remove the shanks and shred the meat. Return to sauce.
(I ended up refrigerating the sauce for a couple of days, and it only got more delicious!).
from Mandy D.’s book, Colton, SD
1 lb. chicken breasts, cut in pieces
1 bunch fresh broccoli
2 peppers (green, red or yellow)
1 sm ctn heavy whipping cream
1T flour
1/2 can chicken broth
Chef Paul Frudhommes Poultry Magic
Season chicken with poultry magic. Cook until browned. Put 1 stick butter in large frypan on medium -high heat. Remove chicken when cooked thouroghly. Use juice left as sauce base. Add whipping cream, broth, flour and more magic seasoning. Heat to boiling on medium-low heat, stirring constantly. Add chicken and simmer on low 5 minutes. By now you should have cooked linguine. Season to taste. Drain and add to chicken mixture, stir. Can be topped with fine parmesan cheese or almonds.
Submitted by: Susan W
from Mandy D.’s book, Colton, SD
1 lb hamburger
1 can cream of chicken soup
8 oz sour cream
1 4oz can of mushrooms
garlic salt
pepper
egg noodles
Brown hamburger, drain. Add cream of chicken soup, sourcream, & mushrooms. Mix in pepper and garlic salt to taste.
Boil noodles according to the package.
Sometimes I add a second can of cream of chicken soup, 8 oz of sourcream, and another can of mushrooms to make extra sauce for leftovers.
Submitted by: Rebecca P