I'll Share My Recipe if You Share Yours Thur Oct. 6

14 years ago

Pasta with Sausage and Tomatoes (Real Simple)

2 28-ounce cans whole peeled tomatoes, broken up with your hands

2 cloves garlic, peeled and smashed

2 tablespoons olive oil

kosher salt and black pepper

3/4 pound sweet or hot Italian sausage links

12 ounces cavatappi or some other short pasta

3 cups baby spinach (2 1/2 ounces)

grated Parmesan, for serving

Heat oven to 450 F.

On a rimmed baking sheet, mix the tomatoes (with their juices) and garlic with the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast until the tomatoes have charred in spots and the juices have thickened, 40 to 45 minutes.

After the tomatoes have roasted for 20 minutes, place the sausage on a second rimmed baking sheet. Roast, turning occasionally, until browned and cooked through, 15 to 17 minutes. Thinly slice the sausage.

Meanwhile, cook the pasta according to the package directions. Reserve 1/4 cup of the cooking water; drain the pasta and return it to the pot. Add the tomatoes, sausage, spinach, and 2 tablespoons of the cooking water and toss to combine (add more cooking water if the pasta seems dry). Sprinkle with the Parmesan.

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Comments (4)

Marilyn Sue
14 years ago
Mrs. Kennedy's Crumb Cake
an easy coffee cake
Pre-heat oven to 350 degrees F.

Serves 8 easily.

1.

2 C flour
2 C brown sugar
1/2 C butter
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda

2.

2 eggs
1 C buttermilk

Mix 1. like pie crust with pastry cutter until well mixed and butter is the size of peas.

Take out a scant cup and set aside.

Add 2. to 1. and mix well.

Turn into a greased 9 x 13 pan.

Sprinkle the extra cup of 1. over the top.

Bake for 20 - 30 minutes or until a toothpick comes out clean. Do not overbake.

Sue
Jasdip
Original Author
14 years ago
Jeez here I am talking about turnips and rutabagas and saying how much we love Turnip Puff. Why didn't I post the recipe?
Oh we eat rutabagas; not turnips. The flesh is orange.

Our Canadian Thanksgiving is this weekend and I'm making this, the dressing in a slow-cooker and the turkey.

Mom always made Turnip Puff from the Best of Bridge cookbook. It's a definite hit, and the only way we like turnip.

Turnip Puff

6 cups cubed turnips
2 tbsp. butter
2 eggs, beaten
3 tbsp. flour
1 tbsp. brown sugar
1 tsp baking powder
salt and pepper to taste
pinch nutmeg

1/2 cup fine bread crumbs
2 tbsp. butter, melted

Cook turnip until tender. Drain and mash. Add butter and eggs. Beat well. (this much can be done the day ahead.)

Combine flour, sugar, baking powder, salt, pepper and nutmeg. Stir into turnips.

Butter a casserole and put in turnip mixture; combine
crumbs and butter. Sprinkle on top. Bake at 375 F for 25 minutes or until light brown.
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luckygardnr
14 years ago
Pumpkin Bread Pudding
Allrecipes.com

"Try this great substitute for the hum-drum pumpkin pie. Adults and kids alike will rave over this recipe. Serve warm with a dollop of whipped cream."
Original Recipe Yield 6 servings
Ingredients

1 egg
3 egg yolks
1 1/2 cups whole milk
2/3 cup sugar
3/4 cup canned pumpkin puree
1 teaspoon vanilla extract
1/8 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3 1/2 cups white bread cubes
3/8 cup miniature chocolate chips
2 tablespoons brown sugar

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 6 large custard cups.

Whisk together the egg and egg yolks in a large bowl. Add the milk, sugar, pumpkin puree, vanilla extract, salt, cinnamon, nutmeg, and cloves; whisk into a smooth batter.

Add the bread cubes and toss gently to dampen. Set aside for 15 minutes.

Pour the batter evenly into the prepared cups. Sprinkle chocolate chips and brown sugar over each portion. Arrange the custard cups in a shallow baking pan. Pour hot water into the baking pan to halfway up the sides of the custard cups.

Bake in preheated oven until pudding is golden brown and puffy, about 40 minutes; transfer to cooling rack for 10 minutes.
kayjones
14 years ago
I've had the pumpkin bread pudding - excellent!

I'll Share My Recipe if You Share Yours Thur Oct. 6

Comments (4)

Marilyn Sue

Jasdip
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luckygardnr

kayjones

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I'll Share My Recipe if You Share Yours Thur Oct. 6

Comments (4)

Marilyn Sue

JasdipOriginal Author

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luckygardnr

kayjones

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Jasdip
Original Author