I'll share my recipe, if you'll share yours, December 19, 2011

12 years ago

Lazy Man's (or Lazy Mom's Lasagna)

Recipe courtesy Ann Hodgman

Show: Cooking Live

Episode: Quick and Easy Dinners

1 pound lean ground beef

1/2 cup minced onion, optional

1 garlic clove, minced, optional

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper, to taste

12 ounces frozen (not thawed) cheese ravioli

1 (14-ounce jar) spaghetti sauce

8-ounces provolone, sliced

1/2 cup grated Parmesan cheese (about 2 ounces)

Preheat the oven to 350 degrees F.

Brown the beef with the optional onion, optional garlic, herbs, and salt and pepper in a large, ovenproof skillet (I use one that's made of castiron). When the meat is thoroughly cooked -- it will take 8 to 10 minutes -- drain off any fat and take everything out of the pan. Now put the still-frozen ravioli into the pan, breaking them up if they are clumped. Spread the ground beef mixture evenly over the ravioli, and ladle the spaghetti sauce evenly over the ground beef mixture. Over medium heat, without stirring, cook until the ravioli is heated through and beginning to brown on the bottom -- about 10 minutes.

Take the skillet off the heat, lay the provolone slices over the ground beef mixture, and sprinkle the whole thing with the Parmesan. Bake for 10 minutes, or until the cheese is melted. Serve hot.

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Comments (2)

Jasdip
12 years ago
last modified: 9 years ago
I haven't made this yet, but I sure plan on it!

Slow-Cooked Pot Roast with Horseradish and Mustard Sauce
(Fine Cooking)

2 carrots, peeled and cut in half
1 medium yellow onion, peeled, root trimmed but left intact, and sliced into 4 wedges
3 cloves garlic, smashed
3 sprigs fresh thyme
1 large bay leaf
3 whole cloves or allspice berries
1 cup homemade or low-salt canned chicken broth
1 cup dry white wine (such as Sauvignon Blanc)
2 Tbs. tomato paste
1 boneless beef chuck roast (2-1/2 to 3 lb.)
2 Tbs. olive oil
Kosher salt and freshly ground black pepper
2 Tbs. brandy
1/2 tsp. prepared horseradish
1/2 tsp. grainy prepared mustard
2 Tbs. sour cream
1 tsp. all-purpose flour
2 Tbs. minced fresh parsley

Put the carrots, onion, garlic, thyme, bay leaf, and cloves or allspice in the bottom of a slow cooker crock. In a measuring cup or bowl, whisk together the broth, wine, and tomato paste to blend.

Set a large heavy-based skillet over medium high heat. Pat the roast dry with paper towels, rub both sides with the olive oil, and sprinkle generously with salt and pepper.

Sear the roast in the skillet until a dark crust forms on one side, 3 to 5 minutes. Turn and sear the other side, 3 to 5 minutes. Reduce the heat to medium and put the roast on top of the vegetables in the crock.

Add the broth mixture to the skillet, bring to a simmer, and scrape the pan bottom to loosen any browned bits. Pour the liquid over the roast and cover the crock; don't stir. Turn the slow cooker to low heat; cook gently without lifting the lid until the roast is fall-apart tender, 8 to 10 hours.

Transfer the roast to a cutting board and tent with foil to keep warm. Strain the contents of the crock through a sieve set over a medium saucepan. Discard the solids. Skim the fat from the top of the strained liquid (or use a fat separator). Bring to a boil and then simmer rapidly until reduced by half, about 10 minutes.

Whisk in the brandy, horseradish, and mustard.

In a small bowl, mix the flour into the sour cream, stir in a few tablespoons of the sauce, and then pour the sour cream mixture into the sauce, whisking vigorously to blend. Cook over medium heat, stirring occasionally, for 5 minutes to blend the flavors. Meanwhile, slice the roast thinly. Serve with the gravy and a sprinkling of parsley.

Pot roast without a slow cooker:

If you don't have a slow cooker, you can still make this pot roast, just make the following modifications to the recipe. Heat the oven to 250 F. Sear the meat in a heavy Dutch oven or similar pot. Transfer the meat to a plate.

Add the broth mixture to the pot and bring to a simmer. Return the meat to the pot and turn once to coat the meat in the broth. Scatter the vegetables and herbs around the meat, return to a simmer, cover tightly, and roast in the oven until the meat is very tender, about 4 hours.

Check occasionally to be sure the broth isn't bubbling too rapidly, and flip the meat if the top surface looks dry.
Marilyn Sue McClintock
12 years ago
last modified: 9 years ago
Martha's Sweet Potato Casserole

4 1/2 cups mashed cooked and peeled sweet potatoes
3 eggs
1 cup white sugar
1 1/2 teaspoons vanilla
3/4 cup evaporated milk
3/4 cup butter

Mix everything together well. I use my food processor until everything is nice and smooth. Then pour into a 9 x 13 deep baking dish or pan.

Topping

1 1/2 cups brown sugar
1/2 cup flour
1/2 cup butter
1 1/2 cups chopped nuts, pecans or walnuts are good.

Mix together and sprinkle on top of sweet potato casserole. Bake at 350 degrees for near an hour, or until done. This can be made the day before and then heated the next day.

This was my Mother's recipe and she always took it to our church dinners. Now I always take it to our dinners. Canned or fresh sweet potatoes can be used. I almost always use the fresh as we grow them and they have a prettier color than the canned, but either way if you like sweet potato casserole this recipe is pretty tasty.

Sue
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I'll share my recipe, if you'll share yours, December 19, 2011

Comments (2)

Jasdip

Marilyn Sue McClintock

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