Total Time: 30 mins
Cook Time: 30 mins
Ingredients
- Servings: 4
- 1/2 lb pasta (penne, rigatoni, ziti)
- 2 tablespoons olive oil, plus a little extra
- 28 ounces crushed tomatoes, canned
- 1 large eggplant, most of the skin peeled and cut into large cubes
- 1 small onion, diced
- 2 garlic cloves, minced
- 1/2 cup mozzarella cheese, cubed
- 1 tablespoon fresh basil, chopped
- salt and pepper, to taste
Recipe
- 1 preheat your oven to 400 degrees, line a baking sheet with aluminum foil and set aside.
- 2 fill a large pot with water, sprinkle in a good amount of salt and bring to a boil.
- 3 add the cubed eggplant to the baking sheet and drizzle over some olive oil, season with salt and pepper and toss. bake for about 20 minutes or so.
- 4 in a non stick pan add the 2 tbsp of olive oil and onions, cook over medium heat for about 5 to 7 minutes or until the onions start to cook down and develop some color. add the garlic and cook for 1 more minute.
- 5 add the crushed tomatoes and season with salt and pepper, cook for about 20 minutes or until the sauce thickens.
- 6 add the roasted eggplant and cook for 10 more minutes. this is the point where you add the pasta to the salted boiling water and cook according to package instructions.
- 7 drain the pasta and remove the sauce from the heat. adjust the seasoning and add the pasta to the sauce along with the parmigiano and basil. toss until the pasta is coated in the sauce then add the cubed mozzarella and toss around some more until the mozzarella slowly starts to melt.
- 8 serve right away!
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
- 2 cups salted roasted mixed nuts
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- ' 1/8 tsp ground cloves
- 1/2 cup unsalted butter, cut into 1 1/2-inch pieces (plus more for baking sheet)
- 1 1/2 cups sugar
- 1/2 cup golden raisin
Recipe
- 1 combine nuts, vanilla, cinnamon and cloves in a bowl. lightly butter a rimmed baking sheet.
- 2 heat the sugar in a saucepan over medium heat, stirring until it just begins to melt. cook, swirling the pan but not stirring, until most of the sugar has melted, about 10 minutes. add the butter and cook, swirling the pan, until the mixture is deep amber and a candy thermometer registers 300 degrees, about 7 more minutes. remove from the heat; stir in the nut mixture, then the raisins. pout onto the prepared baking sheet and spread with a rubber spatula. let cool completely, then break into pieces.
Total Time: 1 hr 10 mins
Preparation Time: 10 mins
Cook Time: 1 hr
Ingredients
- Servings: 6
- 1 (10 1/2 ounce) can condensed tomato soup
- 1 1/2 lbs ground beef
- 1 (2 7/8 ounce) can french-fried onions
- 1 egg, beaten
- 1 tablespoon worcestershire sauce
- 6 small potatoes, cut into quarters
- 1 tablespoon salt
Recipe
- 1 thoroughly mix ½ cup soup, beef, ½ can onions, egg and worcestershire in a large bowl.
- 2 place the mixture in a 13 x 9 x 2-inch baking pan and firmly shape into an 8 x 4-inch loaf.
- 3 spoon the remaining soup over the meat load.
- 4 arrange the potatoes around the meat loaf & sprinkle with salt.
- 5 bake at 400 degrees f for 1 hour or until the meat load is cooked through. stir the potatoes.
- 6 sprinkle the remaining onions over the meat load and bake for 3 minutes or until the onions are golden.
- 7 optional: also good with 1 chopped bell pepper & 1 cup chopped mushrooms.
Total Time: 4 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 4 hrs
Ingredients
- Servings: 10
- 2 1/2 pints ice cream
- 3/4 cup honey roasted peanuts
- 1 cup swirled milk chocolate peanut butter morsels, recommended nestle (or use chocolate chips of your choice)
- 1/4 cup swirled milk chocolate and peanut butter morsels
- 2 ounces nestle crunch bars, broken into shards and dusty rubble
- 150 g chocolate cookie crumbs, broken up into crumbs and rubble (1 1/2 cups)
- butterscotch sundae sauce
- chocolate syrup
Recipe
- 1 let the ice cream soften either in the refrigerator for a while, or out in the kitchen.
- 2 line a 8-inch springform tin with clingfilm/clingwrap, both in the bottom and sides of the tin so that you have some overhang at the top.
- 3 empty the slightly softened ice cream into a bowl and mix in the peanuts, 150g/1 cup chocolate and peanut morsels or chips, crunchie shards/honeycomb shards and 100g/1 cup of the bourbon biscuit crumbs/chocolate cookie crumbs.
- 4 scrape the ice cream mixture into the springform tin flattening the top like a cake, and cover the top with clingfilm/clingwrap and place in the freezer to firm up.
- 5 serve the cake straight from the freezer, unmould from the tin and pulling the clingfilm/clingwrap gently away before putting on a plate or cake stand.
- 6 sprinkle the top of the cake with the extra 50g/1/4 cup of chocolate and peanut morsels or chips, and the remaining bourbon biscuit crumbs/chocolate cookie crumbs.
- 7 cut into slices and serve with the butterscotch and chocolate sauces, letting both dribble lacily over each slice. if 2 sauces sound like too much trouble - they're not - just opt for the chocolate peanut butter sauce. it's hard to find an argument against it.
Total Time: 20 mins
Preparation Time: 20 mins
Ingredients
- Servings: 2
- 1/2 lb greek kalamata olive
- 1 cup extra virgin olive oil
- 1/4 cup roasted garlic
- 1/4 cup chopped fresh garlic
- 1 tablespoon crushed red pepper flakes
- 2 tablespoons chopped fresh herbs (chives, basil, cilantro)
- salt and pepper
Recipe
- 1 combine all ingredients and marinate for three days before serving.
Total Time: 1 hr 5 mins
Preparation Time: 15 mins
Cook Time: 50 mins
Ingredients
- 3 carrots, peeled and cut into thirds
- 3 celery ribs, peeled and cut in thirds
- 3 onions, peeled and cut into quarters
- 1 (3 1/2-4 lb) chicken, rinsed and patted dry
- 1 1/2 tablespoons kosher salt
- 2 teaspoons pepper
- 1 lemon, halved
- 2 bay leaves
- 6 garlic cloves, roughly chopped
- 4 sprigs rosemary, roughly chopped
- 1 tablespoon rosemary, roughly chopped (for gravy)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, at room temp
- 1 cup chicken stock
- 2 tablespoons roasted garlic
- 1 cup dry wine
Recipe
- 1 preheat oven to 500* f. in a 9x13" roasting pan, add the carrots, celery, and onions. season the chicken both inside and out with the kosher salt and pepper. squeeze the lemon halves over the chicken and place the rinds inside the cavity. place the bay leaves inside the cavity. in a small bowl, combine the garlic, rosemary, olive oil, and butter. rub the chicken both inside and out with the garlic rosemary blend and place in roasting pan. place the pan in the oven and roast the chicken for 40 to 50 minutes, or until the juices run clear. to test this, insert a thermometer in the thickest part of a leg. should register 160*. remove chicken from the oven and allow to cool for 10 to 15 minute before carving. pour off excess fat from pan and return to heat. whisk in stock, roasted garlic, wine and chopped rosemary, scraping up the bits on the bottom of pan. bring to a boil, then reduce heat to simmer. reduce gravy by half, until thickened. serve chicken with gravy on the side.
Total Time: 15 mins
Preparation Time: 15 mins
Ingredients
- Servings: 32
- 1/2 cup chopped fresh parsley
- 1/3 cup grey poupon dijon mustard
- 1/4 cup walnuts, chopped
- 1/4 cup grated parmesan cheese
- 2 teaspoons dried basil leaves
- 2 garlic cloves, crushed
- 3 (3 ounce) packages cream cheese, well chilled
- assorted cracker
- roasted red pepper, and
- basil leaves, for garnish
Recipe
- 1 in electric blender container, blend parsley, mustard, walnuts, parmesan cheese, basil and garlic; set aside.
- 2 roll each square of cream cheese between 2 sheets of waxed paper to an 8x4" rectangle. place 1 cheese rectangle in plastic wrap lined 8.5x4.5x2.5" loaf pan; top with half the parsley mixture.
- 3 repeat layers, ending with remaining cheese rectangle.
- 4 chill at least 2 hours.
- 5 remove from pan; slice and serve on crackers garnished with peppers and basil if desired.
