I'll share my recipes if you'll share yours, September 19, 2010

13 years ago

Original Recipe Yield 8 servings

Ingredients

1 (16 ounce) package lasagna noodles

1 (10 ounce) package frozen chopped spinach

3 cooked, boneless chicken breast halves, diced

2 (16 ounce) jars Alfredo-style pasta sauce

4 cups shredded mozzarella cheese

2 pints ricotta cheese

salt and pepper to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cook spinach according to package directions; drain.

2. In a medium bowl, combine chicken and one jar of alfredo sauce, stir together. In a separate bowl, combine ricotta and drained, cooked spinach, and stir.

3. In a 9 x 13 baking dish, place one layer of lasagna noodles, edges overlapping. Pour chicken and alfredo sauce mixture over noodle layer and spread evenly. Sprinkle 1 cup of shredded mozzarella over chicken mixture. Top with another layer of noodles. Spread spinach mixture evenly over noodles. Pour 1/2 of remaining jar of alfredo sauce over spinach mixture, spread evenly. Sprinkle another cup of mozzarella over sauce, lay on the final noodle layer and top with remaining 2 cups of mozzarella and salt and pepper to taste. Bake 50 to 60 minutes, until top is brown and bubbly.

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Comments (16)

Jasdip
13 years ago
Made these this morning, and they ARE good!
I cut the recipe in half, and I still had some waffles left over.

Yeasted Waffles
SOURCE: Cook's Illustrated

- 3 1/2 cups whole milk, or low-fat milk, or skim milk
- 16 tablespoons unsalted butter, cut into 8 pieces
- 4 cups unbleached all-purpose flour (10 ounces)
- 2 tablespoon granulated sugar
- 2 teaspoon table salt
- 3 teaspoons instant yeast
- 4 large eggs
- 2 teaspoon vanilla extract

The batter must be made 12 to 24 hours in advance. We prefer the texture of the waffles made in a classic waffle iron, but a Belgian waffle iron will work, though it will make fewer waffles. The waffles are best served fresh from the iron but can be held in an oven until all of the batter is used. As you make the waffles, place them on a wire rack set above a baking sheet, cover them with a clean kitchen towel, and place the baking sheet in a 200-degree oven. When the final waffle is in the iron, remove the towel to allow the waffles to crisp for a few minutes. These waffles are quite rich; buttering them before eating is not compulsory and, to some, may even be superfluous.

1. Heat milk and butter in small saucepan over medium-low heat until butter is melted, 3 to 5 minutes. Cool milk/butter mixture until warm to touch. Meanwhile, whisk flour, sugar, salt, and yeast in large bowl to combine. Gradually whisk warm milk/butter mixture into flour mixture; continue to whisk until batter is smooth. In small bowl, whisk eggs and vanilla until combined, then add egg mixture to batter and whisk until incorporated. Scrape down sides of bowl with rubber spatula, cover bowl with plastic wrap, and refrigerate at least 12 and up to 24 hours.

2. Following manufacturer's instructions, heat waffle iron; remove waffle batter from refrigerator when waffle iron is hot (batter will be foamy and doubled in size). Whisk batter to recombine (batter will deflate). Bake waffles according to manufacturer's instructions (use about 1/2cup for 7-inch round iron and about 1 cup for 9-inch square iron). Serve waffles immediately or hold in low temperature oven (see above note).
SERVINGS: 8
patti43
13 years ago
Those recipes sound so good. I will copy/paste both of them. You must be feeling much better, jasdip. That's great!

I got this recipe from my mother--don't know where the name came from. It's a very pretty cake.

MIAMI BEACH BIRTHDAY CAKE

1/2 c. graham cracker crumbs
1/3 c. butter or margarine
All but 1/3 c. of a 6 oz. pkg. of chocolate chips (save the rest)
1 c. English walnuts, chopped

Melt butter and add cracker crumbs and nuts. When cool, add chips.

Cake:

1/2 c. butter
1-1/2 c. sugar
2 eggs
Remaining chocolate chips, melted
1 tsp. vanilla
2 c. flour
1 tsp. salt
1 tsp. baking soda
1-1/4 c. buttermilk

Cream butter and sugar. Add eggs one at a time, beating after each addition. Add melted chips and vanilla. Mix flour, soda and salt together. Alternating with buttermilk, add to cream mixture. Always begin and end with dry ingredients. Pour into two greased and floured paper-lined 9" round cake pans. Sprinkle 1/2 the crumb mixture on each one. Bake at 375 degrees for 30-40 minutes. Cool.

Make whipped cream. Spread between the layers and around the sides, leaving crumb topping showing.
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I'm in a candy mood today. Here are a few of my favorites. CHERRY ALMOND FUDGE 3/4 cup sliced almonds 2-1/2 cups sifted powdered sugar 2/3 cup milk 1/4 cup butter 12 ounces white chocolate baking squares with cocoa butter, coarsely chopped 3/4 cup snipped dried tart red cherries or dried cranberries 1/2 teaspoon almond extract (optional) Canned vanilla frosting (optional) Red food coloring (optional) 1. Preheat oven to 350 degrees F. Spread almonds in a shallow baking pan. Toast in the preheated oven for 5 to 10 minutes, stirring two to three times. Remove from oven; let cool. 2. Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside. 3. Butter the sides of a heavy 2-quart saucepan. In the saucepan, combine powdered sugar, milk, and butter. Cook and stir over medium-high heat until mixture boils and sugar dissolves. Reduce heat to medium-low. Boil gently, without stirring, for 5 minutes. 4. Reduce heat to low. Add the white chocolate. Stir until white chocolate is melted and mixture is smooth and creamy. Remove from heat; stir in dried fruit, almonds, and, if desired, almond extract. Immediately spread fudge in prepared pan. Cover and chill 6 hours or until firm. 5. When fudge is firm, use foil to lift it out of pan. Cut fudge into 1-inch squares or triangles. If desired, tint canned frosting with food coloring. Pipe frosting over cut pieces. Makes about 2 pounds (64 pieces). To store: Store in an airtight container in refrigerator for up to 1 week. -------------------- Peanut Butter Cornflake Candy This one is so good! 1 c. sugar 1 c. corn syrup 1 ts. butter 1 1/2 Cups peanut butter 5-6 Cups cornflakes Bring sugar and corn syrup to a boil. Remove from heat immediately and stir in butter & peanut butter. Stir until peanut butter has melted. Add cornflakes and stir. Mixture will be stiff. Drop on waxed paper to cool. ---------------- Quick and Easy Microwave Two Minute Fudge This is very fast & easy. I ususally add a heaping spoon of peanut butter to mine 1/2 cup butter 3 1/2 cups powdered sugar 1/2 cup cocoa 1/4 cup milk 1 teaspoon vanilla 1/2 cup chopped nuts Place ingredients (except nuts) in bowl; do not mix. Microwave on high power for 2 minutes. Beat with electric mixer until smooth. Fold in nuts. Pour mixture into buttered 8x8 inch dish. Refrigerate 15-20 minutes until set before cutting into squares.
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I'll share my recipes if you'll share yours, September 10, 2010
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We had this for dinner last night. Sure was good. BROWN SUGAR MEATLOAF (Jimmy, my BIL) 1/2 cup packed brown sugar 1/2 cup ketchup 1 1/2 pounds lean ground beef 3/4 cup milk 2 eggs 1 1/2 teaspoons salt 1/2 tsp garlic powder 1 tsp worchestershire 1/4 teaspoon ground black pepper 1 small onion, chopped 1/4 teaspoon ground ginger 3/4 cup finely crushed saltine cracker crumbs Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup. Bake in preheated oven for 1 hour or until juices are clear. NOTE: Instead of using a loaf pan, I formed the meat into a loaf. put it in a baking pan and topped with the brown sugar, then ketsup. That way the sauce didn't sit in and get mixed in the grease from the meat and get drained off and thrown away. Worked much better.
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I'll share my recipes if you'll share yours, September 14, 2010
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I appreciate it too, Joanne. I can't imagine how much work that must be for you. Jasdip--LOL! It does seem odd, because after the first time my post didn't post, I've made a point of making sure I hit "Submit". (Now pretend we're hearing "Twilight Zone" music.)
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I'll share my recipes if you'll share yours, September 23, 2010
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This is written on asianinfo.org. I modify it by using wine vinegar instead of wine & vinegar. You can make your own modifications to make it your own. Bulgogi Korean beef This is a mainstay in Korea. One pound of steak will serve 4 people when served with rice wrapped in lettuce. -------------------------------------------------------------------------------- Luscious Bulgogi (Korean Beef Stir-fry) Recipe Here are some tips and a recipe for making delicious bulgogi at home. -------------------------------------------------------------------------------- Getting Started: 1. Choosing Meat: It's better to buy steak, but since this can be costly, any cut of meat is okay. A pound of beef will serve about 4 people. 2. Other Ingredients Needed: Soy sauce (about 1/4 c): Although you can find soy sauce in an American grocery store, it's highly recommended to buy Japanese or Korean-style soy sauce at an Asian market near you. Sesame oil (about 2 to 3 T) Kiwi (1), Fuji Apple (1) or Asian Pear (1): Choose only one fruit. (We recommend kiwi.) Kiwi tenderizes the meat and adds a sweet flavor to the meat. Sugar Black pepper (3 dashes) Onion (1) Garlic (2 -3 cloves/pieces) Green onions (about 5 - both white and green parts) Cooking wine (about 2 T): Korean or Japanese cooking rice wine recommended Vinegar (about 1 T): This is optional and again, Asian vinegar is recommended. -------------------------------------------------------------------------------- Directions: It is very important to freeze the meat first, this aids you in cutting the meat into thin slices. After freezing, slightly defrost in the microwave - make sure the meat is still frozen, but workable. Cut the meat into thin slices, as thin as possible - but watch your fingers! Put the slices into the large mixing bowl and sprinkle sugar over it and mix with hands or chopsticks. Let it sit for about 20 minutes. Meanwhile, prepare the marinade. Place onion (1) and kiwi (1) into food processor or blender until liquid and pour into small bowl. Mix soy sauce (1/4 c), sugar (2 or 3 T), black pepper (2 or 3 dashes), sesame oil (2 to 3 T), cooking wine (about 2 T), (optional - vinegar). After mixing, taste it. You want to have a slightly salty, sweet taste. If it's too salty, add a bit more sugar. Chop garlic into small pieces (or use garlic press), cut green onion into 2 to 3 inch pieces and put into sugar/meat mixture. Pour both sauces into the garlic/onion meat mixture and mix well , using hands or chopsticks. It is important to mix thoroughly so the marinade is evenly distributed throughout the meat. Refrigerate for at least two hours or overnight. Cook in frying pan until the meat is cooked thoroughly and serve with sticky rice. Korean people eat this dish with red leaf lettuce filled with rice and meat. Other items to eat with bulgogi (Korean beef stir-fry) are Korean spicy pepper paste, Korean bean paste, sesame oil mixed with salt, sliced garlic and raw green onions. These are optional and are usually placed in the lettuce leaf along with the rice and beef.
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User
13 years ago
Little Cherry Pound cakes

delicious pound cake into petite individual loaves for gift giving.

Yield: 7 mini pound cakes

Ingredients
1 (10-ounce) jar maraschino cherries
3/4 cup butter, softened
3/4 cup shortening
3 cups sugar
6 large eggs
3 1/4 cups all-purpose flour
1/8 teaspoon salt
1 cup milk
1 teaspoon almond extract
1 teaspoon vanilla extract

Cherry Glaze
Garnish: maraschino cherry halves
Preparation
Drain jar of cherries, discarding juice. Chop cherries, and set aside.

Beat butter and shortening at medium speed with an electric mixer until creamy. Gradually add sugar, beating 1 minute. Add eggs, 1 at a time, beating just until yellow disappears.
glenda_al
13 years ago
String Bean Salad

1/2 pound green beans
1/2 pound yellow beans
sea salt
1/4 cup olive oil
1 tablespoon fresh lemon juice
1 teaspoon fresh thyme
freshly ground black pepper
1/2 cup chopped toasted walnuts
1/4 cup crumbled goat cheese

Clean and trim the beans. Blanch them in a pot of heavily salted water, then shock them in cold water and set aside.

In a large bowl, combine the olive oil, lemon juice, and thyme with a pinch of sea salt and freshly ground black pepper. Toss the beans in the dressing and sprinkle with the toasted walnuts and crumbled goat cheese. Toss again and serve immediately
patti43
13 years ago
Joann, can you post the rest of your recipe, please? Sounds yummy!
nodakgal
13 years ago
These are like individual cherry pies. SO good too!

Little Cherry Pies

INGREDIENTS
3/4 cup flour
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup Butter
1/2 cup Chopped Nuts, if desired
1 can (16.3 oz) Pillsbury Grands Flaky Layers refrigerated biscuits
1 can (21 oz) apple, blueberry or cherry pie filling
1 to 1 1/2 cups whipping cream
Cinnamon-sugar

DIRECTIONS
1. Heat oven to 350F. In medium bowl, mix flour, brown sugar and
  cinnamon. With pastry blender or fork, cut in butter until mixture looks
  like coarse crumbs. Stir in nuts.
2. Separate dough into 8 biscuits. Split each biscuit in half to make
  16 rounds. With floured fingers, flatten each to form 4-inch round. Press
  each biscuit round in ungreased 2 3/4x1 1/4-inch muffin cup. Spoon 2
  tablespoons pie filling into each biscuit-lined cup. Sprinkle each with
  about 2 tablespoons flour mixture. (Cups will be full.)
3. Bake 15 to 22 minutes or until golden brown. Cool 5 minutes. Remove
  from muffin cups; place on cooling rack. Cool 10 minutes.
4. In small bowl, beat whipping cream until stiff peaks form. Top each
  serving with whipped cream; sprinkle with cinnamon-sugar. Store in
  refrigerator.
User
13 years ago
I'm sorry, I must have cut it off to quick. I seem to be doing that alot lately

Little Cherry Pound cakes

delicious pound cake into petite individual loaves for gift giving.

Yield: 7 mini pound cakes

Ingredients
1 (10-ounce) jar maraschino cherries
3/4 cup butter, softened
3/4 cup shortening
3 cups sugar
6 large eggs
3 1/4 cups all-purpose flour
1/8 teaspoon salt
1 cup milk
1 teaspoon almond extract
1 teaspoon vanilla extract

Cherry Glaze
Garnish: maraschino cherry halves
Preparation
Drain jar of cherries, discarding juice. Chop cherries, and set aside.

Beat butter and shortening at medium speed with an electric mixer until creamy. Gradually add sugar, beating 1 minute. Add eggs, 1 at a time, beating just until yellow disappears.

Combine flour and salt; gradually add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended. Stir in flavorings and 1/2 cup chopped cherries.

Spoon batter into 7 greased and floured 5 3/4" x 3" mini loafpans. (We recommend greasing your pans with shortening for best results.)

Bake at 300ÃÂº for 55 minutes or until a wooden pick inserted in center comes out almost clean. Cool in pans on wire racks 10 minutes; remove cakes from pans, and place on wire racks set over wax paper. Drizzle Cherry Glaze over slightly warm cakes. Garnish, if desired.

Refrigerate cakes to let glaze harden before wrapping. Wrap cakes individually in cellophane for gift giving.
kfca37
13 years ago
CHEESE BLINTZES:

This is something my Polish grandmother often made for me when I was a very little girl. A former boss of mine, hearing me mention my love for those things, bought me a Polish (thankfully in English) Cookbook, & I've made them frequently ever since.

BATTER:

1 cup milk
Two Eggs
1 cup flour
1/2 cup water
1/2 teaspoon salt

Whip this up with a mixer. I like to let this stand in the fridge for a few hours or overnight so it thickens nicely.

FILLING:

1 cup cottage cheeese, drained to being somewhat dry
1/4 cup sugar
1 teaspoon vanilla
1 tablespoon orange or lemon rind

Combine Filling well.

TOPPING:

1/2 cup sour cream
1/3 cup powdered sugar

Combine

Heat a skillet about 6 inches in diameter & brush wih oil. Pour in 1/4 cup of batter & immediately tilt skillet so batter will completely cover its bottom. Cook pancake on both sides. Repeat until all pancakes are cooked, stacking them on a warm plate.

Stuff each pancake with about a heaping tablespoon of Filling & roll. You'll get about 8 blintzes from this amount of batter. Lay them side by side on a cookie sheet & reheat in a 400 degree oven just til warm.

Top with the sour cream/powdered sugar mixture & serve. A little cut-up & sugared strawberries on top is even nicer.
Jasdip
13 years ago
Oh I thought they were filled with cream cheese kfca37.
(your name sounds like Kentucky Fried chicken!) LOL

I didn't know they used cottage cheese, unless yours is another option?
kfca37
13 years ago
My GM always used cottage cheese (this was back when the milkman delivered milk, CC& butter to our house), & the cookbook's recipe specifically called for cottage cheese---so CC it is.
patti43
13 years ago
Thanks Joann, those will make a great addition to the goodies I make our neighbors during the holidays. I love almond!

Question for kfca37, do you use small or large curd cottage cheese. I'm thinking small curd, but ???
kfca37
13 years ago
I've used both large & small in the Polish Cheese Blintzes recipe---but prefer small curd.
User
13 years ago
I just found this one in my family circle magazine, I have not tired it. Let me know if you do.

Cheesy Spinach Snacks

Makes: 18 servings Prep: 10 minutes
Bake: at 350 degrees F for 45 minutes

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
2 eggs
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups (8 ounces) Monterey Jack cheese, shredded
Directions
1. Heat oven to 350 degrees F. Coat an 8 x 8 x 2-inch baking pan with nonstick cooking spray; set aside.

2. In a medium-size bowl, whisk together flour, baking powder and salt. Stir in milk, eggs, spinach and cheese until just combined. Pour batter into prepared baking pan and bake at 350 degrees F for 45 minutes or until lightly browned.

3. Remove from oven and let cool on rack for 15 minutes. Cut into squares, then cut squares into triangles and serve immediately.
glenda_al
13 years ago
Joann, I've made those spinach squares a lot. I like to add a dash of nutmeg to mine, even though the recipe doesn't call for it.
Jamie_MS
13 years ago
Those all look good! I love the sound of those spinach squares! I'm going to try those soon.
Jasdip
13 years ago
They do look good! Look like quiche, which I love, but hubby doesn't like eggs, so I seldom make quiche.

I'll share my recipes if you'll share yours, September 19, 2010

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Jasdip

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