Archive for June, 2011

Fuss-Free Ravioli and Cheese Bake

This is a recipe I found from Kraft.

  • 1 jar (700 ml) of tomato sauce
  • 1 540 ml can of diced tomatoes, with juices
  • 1 can (284 ml) beef broth
  • 1/4 cup zesty Italian dressing
  • 700g of cheese filled ravioli
  • 1 cup mozzarella cheese (online it says 4 cheese blend, in my copy of the recipe, which I may have gotten from a magazine, it said mozzarella)

1.  Preheat oven to 375. (Because we didn’t want to put uncooked frozen ravioli in the oven, we cooked and drained them first.)

2. Combine pasta sauce, diced tomatoes, beef broth and zesty Italian dressing. Add ravioli. Place in a 13×9 inch oven dish. Because our ravioli was already cooked, we just sprinkled with cheese and put it in the oven to warm it up and melt the cheese.

Verdict: It was good, but had way too much sauce. And I already have a similar recipe I liked more.

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In Search Of: the Perfect Chocolate Chip Cookie Part 17: Chocolate Chunk Oatmeal Coconut Cookies

This is a recipe I found online, somewhere. I can’t seem to find the original site, but I did find it here.

  • 1 cup butter, softened (the recipe called for unsalted, but we used salted)
  • 1 cup brown sugar
  • 6 tablespoons sugar
  • 2 eggs
  • 1 1/2 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt (didn’t use because we used salted butter)
  • 1 cup flour
  • 2 1/4 cup oats
  • 1 1/2 cup shredded, unsweetened coconut
  • 12 ounces semi-sweet or bittersweet chocolate, chopped (we used a combination of the two; 8 ounces semi-sweet and 4 ounces bittersweet)
  • 3/4 cup almonds, with skin, toasted (omitted)

1. Preheat oven to 375F.

2. Beat together butter, brown sugar and sugar in a large bowl. Add eggs and vanilla.

3. In a medium bowl, mix together baking soda, salt (if using) and flour. Add to wet ingredients.

4. Add oats. Add chocolate and nuts (if using).

5. Drop 1/4 cup sized dough balls (we made ours much smaller ) onto baking sheets and bake 15 to 18 min (our took 8 to 10).

Verdict: I loved them. So did my mom and everyone at work. My sister didn’t like them, though. Weird. A keeper for me!

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Pizza Pasta

I am pretty sure that I found this recipe somewhere online originally and that I probably omitted a bunch of ingredients. I just can’t remember where or what.

  • 2 cups of pasta of your choice, cooked
  • Tomato sauce
  • 2 eggs
  • 3 tablespoons oil
  • 1 cup grated mozzarella cheese

1. Mix the cooked pasta with the tomato sauce.

2. Beat the eggs and mix with grated cheese. Add pasta and fully coat.

3. Heat oil in saucepan. Pour pasta mixture in saucepan and flatten like a pancake. Fry 2 min on high heat.

4. Drain excess oil before flipping pasta over. Cook another 2 min.

Verdict: I just have no luck things that need to be flipped. The taste of the dish is good, but I don’t like having to clean up every time I drop food while trying to flip something over, so I will probably pass on this one.

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Creamy Beef and Noodle Bake

This is a recipe I got from Kraft, from the magazine, which differs from the internet version of the recipe.

  • 450g ground beef
  • 1 small onion, chopped
  • 1 teaspoon garlic salt (didn’t use, the magazine version didn’t list this ingredient)
  • 3 cups egg noodles, uncooked (the directions don’t say to cook them, but we did. Maybe the uncooked noodles would have absorbed the liquid and cooked while baking, but we didn’t want to put uncooked noodles in the oven)
  • 2 cups mixed vegetables (we used 2 284ml cans of mixed vegetables)
  • 1 284ml can of condensed mushroom soup
  • 1 cup milk (as per the magazine)
  • 1 cup water (as per the magazine)
  • 1 1/2 cup Mozzarella-Cheddar cheese (we used 1 cup of mozzarella and 1/2 cup of old cheddar)

1. Preheat oven to 375.

2. (Cook noodles. Drain) Brown beef with the onion.

3. Place the noodles in a 13×9 inch oven dish. Top with beef/onion mixture. Top with mixed vegetables.

4. Mix together the soup, milk and water. Pour over vegetables. Cover with cheese. Cover with foil.

5. Bake 25 min. Remove foil and bake another 10 min.

Verdict: We all really enjoyed this dish. My mom thought it could use some garlic, so I would probably side with the internet version on that the next time we made this. It was a little too liquidy, so we would remove the water next time. I don’t think substituting a 1/2 cup more of milk instead of the water would change that much about it. Yummy!

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Yummy Stuffed Shells

I am not sure where I found this recipe. Also, I am pretty sure that I made changes from its original form but I don’t remember what the exact changes really were.

  • 8 ounces of jumbo shells
  • 1 pound of chicken (we used 2 chicken breasts. We broke it up while it was cooking and then cooled it and put it in a food processor to grind it)
  • 5 slices turkey bacon (we used pork bacon), cooked and sliced
  • 1 1/2 tablespoon extra virgin olive oil
  • 1/2 cup chopped onion
  • 1 clove garlic, minced (we used garlic powder)
  • 1 teaspoon Italian seasoning
  • 1/4 cup Parmesan cheese
  • 1 cup grated mozzarella cheese
  • 1 26 ounce jar of tomato sauce
  • Salt and pepper to taste
  • (The original recipe had spinach as well, though I don’t know how much)

1. Preheat oven to 400F. Cook noodles according to package. Drain and run under cold water to cool.

2. As noodles are cooking, cook the chicken in olive oil. Add bacon (we cooked the bacon separately then added it to the chicken after we ground the chicken up).  Add onion and garlic.

3. (At this point, the meat is supposed to be removed from the heat and the spinach, if using, is to be added and stirred around until it is wilted.)

4. Add Italian seasoning and mix well. Cool 10 min.

5. In a 9×13 oven dish, pour 3/4 cup of the tomato sauce and spread over the bottom of the dish. Sprinkle with 1 tablespoon of the Parmesan cheese.

6. Fill shells with meat mixture and place into oven dish. Sprinkle with mozzarella and remaining Parmesan cheese. Cover with remaining tomato sauce.

7. Cover dish with foil and bake 20 min.

Verdict: Good, but the filling felt like it was missing something to bind it all together. This is the kind of recipe where I should have been more careful with the changes I was making to the original, because what I copied was confusing, and taken note of where I found it so I could go back to the original.

 

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In Search Of: the Perfect Chocolate Chip Cookie Part 16: Sour Cream Chocolate Chip Cookies

I found this recipe in a Crisco booklet, though I didn’t actually use any Crisco to make these cookies.

  • 1 cup Crisco (we used 1 cup butter)
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup sour cream
  • 1/4 cup warm honey (we put our in the microwave for 10 seconds to warm it up)
  • 2 teaspoons vanilla
  • 2 1/2 cup flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt (didn’t use, because our butter is salted)
  • 2 cups chocolate chips
  • 1 cup chopped walnuts

1. Preheat oven to 375F.

2. In a large bowl, combine Crisco (or butter), brown sugar and sugar. Beat until blended. Add in egg, sour cream, honey and vanilla.

3. In a medium bowl, combine flour, baking powder and salt (if using). Add to wet ingredient. Mix in chocolate chips and walnuts.

4. Drop spoonfuls onto baking sheets. Bake 10 to 12 min. (Ours took about 10 min.)

Verdict: Good but not great. They stayed moist for a couple of days, which I always like better than cookies that crisp up too quickly. The batter was quite liquid-y, but when we made our small sized cookies, they didn’t spread out like other batters do. So we made 7 dozen cookies. Hope the people at work enjoy them tomorrow!

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Beef Paprikash

This recipe is from Kraft (either from their website, the magazine I get delivered or the weekly e-mails. Maybe all three!).

  •  1 tablespoon canola oil (didn’t use)
  • 1 lb boneless beef sirloin steak (we used ground beef instead)
  • 3 cups egg noodles, uncooked
  • 1/4 cup Italian dressing
  • 2 onions, chopped
  • 1/2 lb chopped mushrooms (omitted)
  • 3 tablespoons minced garlic (we used garlic powder, to taste)
  • 3 tablespoons paprika
  • 3/4 cup beef broth
  • 1 cup peas
  • 1/4 cup Miracle Whip dressing (we used mayonnaise)
  • 1 small tomato, chopped

1. If using oil, heat half  in a skillet. Add half the meat and cook until evenly browned. Transfer to bowl and repeat with rest of oil and meat. (We didn’t use oil to cook the ground beef.)

2. Cook noodles as directed, omitting salt.

3. Heat Italian dressing in a skillet (the same one used to cook the meat) on medium. Add onions, mushrooms (if using), garlic and paprika. Cook until vegetables are crisp-tender, stirring occasionally. Stir in broth and peas. Simmer until peas are tender. (At this point, we added the tomato, because we like having it cooked a little.) Add meat and cook until heated through. Add the Miracle whip and stir until well blended.

4. Drain noodles. Serve noodles topped with meat (and tomatoes if you did not cook them before).

Verdict: It was good but not great. Maybe the different type of meat we used just didn’t work for this recipe.

 

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