3 Dozen
Cheese American
Meatless Superbowl Bake Advance Party Hors dOeuvres Cheese American
2 cups Sharp ddar Cheese shredded
1 1/4 cups ur
1/2 cup ter melted
36 small Olives with entos, drained
Mix cheese and flour. Add melted butter and mix well. Mold 1 tsp dough around each olive, shaping into ball to completely cover the olive. Place 2" apart on ungreased cookie sheet. Cover and chill 1 hour. Bake 15-20 minutes at 400? F.
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Showing posts with label Olive. Show all posts
Showing posts with label Olive. Show all posts
Olive Loaf
3 Servings
Olives American/European
Olives Bread salt Olives bread yeast American/European
For the ster:
150 g plain ur
2 1/4 teaspoons dry st
1 cup lukewarm water
1 pinch of ar
For the main dough:
50 g olina flour
250 g bread ur
2 pinches of t
150 g black ves of your choice
1 ra virgin olive oil preferable with floral or fruity aroma
1. For the starter: Combine water, flour, yeast and sugar together, cover and let it proof for 1 hour at 25C room temperature. The starter should look bubbly, and almost double its original volume 2. To make the dough: Combine the starter, semolina, flour and salt, knead until the dough is elastic and smooth. The dough should feel wet, but not sticky. Grease a large bowl and plastic wrap, place the dough in, cover, let it rise in the fridge overnight. 3. Next morning bring the dough back to room temperature. Knead briefly, and divide it into three portions. 4. Lightly flour the work table, roll each dough to 25 x 15 cm rectangle. Generously brush extra virgin olive oil all over but leave one long end (so that it can seal easily), evenly distribute 1/3 portion of olives, roll up the long side, pinch the end, carefully transfer it on a baking tray, brush more olive oil on top. Repeat the same procedure with the other two doughs. Cover with plastic wrap, let them rise at 25C room temperature for about an hour. They should puff up their volume close to double. 5. Set oven to 250C, pre-heat for 30 minutes 6. Bake the loaf at 250C for the first 5 minutes, then lower to 220 for another 20 - 25 minutes. Check the doness. 7. The loaf stores well for two days in room temperature.
VIEW THE RECEIPT
Olives American/European
Olives Bread salt Olives bread yeast American/European
For the ster:
150 g plain ur
2 1/4 teaspoons dry st
1 cup lukewarm water
1 pinch of ar
For the main dough:
50 g olina flour
250 g bread ur
2 pinches of t
150 g black ves of your choice
1 ra virgin olive oil preferable with floral or fruity aroma
1. For the starter: Combine water, flour, yeast and sugar together, cover and let it proof for 1 hour at 25C room temperature. The starter should look bubbly, and almost double its original volume 2. To make the dough: Combine the starter, semolina, flour and salt, knead until the dough is elastic and smooth. The dough should feel wet, but not sticky. Grease a large bowl and plastic wrap, place the dough in, cover, let it rise in the fridge overnight. 3. Next morning bring the dough back to room temperature. Knead briefly, and divide it into three portions. 4. Lightly flour the work table, roll each dough to 25 x 15 cm rectangle. Generously brush extra virgin olive oil all over but leave one long end (so that it can seal easily), evenly distribute 1/3 portion of olives, roll up the long side, pinch the end, carefully transfer it on a baking tray, brush more olive oil on top. Repeat the same procedure with the other two doughs. Cover with plastic wrap, let them rise at 25C room temperature for about an hour. They should puff up their volume close to double. 5. Set oven to 250C, pre-heat for 30 minutes 6. Bake the loaf at 250C for the first 5 minutes, then lower to 220 for another 20 - 25 minutes. Check the doness. 7. The loaf stores well for two days in room temperature.
VIEW THE RECEIPT
Olive Loaf
3 Servings
Olives American/European
Olives Bread salt Olives bread yeast American/European
For the ster:
150 g plain ur
2 1/4 teaspoons dry st
1 cup lukewarm water
1 pinch of ar
For the main dough:
50 g olina flour
250 g bread ur
2 pinches of t
150 g black ves of your choice
1 ra virgin olive oil preferable with floral or fruity aroma
1. For the starter: Combine water, flour, yeast and sugar together, cover and let it proof for 1 hour at 25C room temperature. The starter should look bubbly, and almost double its original volume 2. To make the dough: Combine the starter, semolina, flour and salt, knead until the dough is elastic and smooth. The dough should feel wet, but not sticky. Grease a large bowl and plastic wrap, place the dough in, cover, let it rise in the fridge overnight. 3. Next morning bring the dough back to room temperature. Knead briefly, and divide it into three portions. 4. Lightly flour the work table, roll each dough to 25 x 15 cm rectangle. Generously brush extra virgin olive oil all over but leave one long end (so that it can seal easily), evenly distribute 1/3 portion of olives, roll up the long side, pinch the end, carefully transfer it on a baking tray, brush more olive oil on top. Repeat the same procedure with the other two doughs. Cover with plastic wrap, let them rise at 25C room temperature for about an hour. They should puff up their volume close to double. 5. Set oven to 250C, pre-heat for 30 minutes 6. Bake the loaf at 250C for the first 5 minutes, then lower to 220 for another 20 - 25 minutes. Check the doness. 7. The loaf stores well for two days in room temperature.
VIEW THE RECEIPT
Olives American/European
Olives Bread salt Olives bread yeast American/European
For the ster:
150 g plain ur
2 1/4 teaspoons dry st
1 cup lukewarm water
1 pinch of ar
For the main dough:
50 g olina flour
250 g bread ur
2 pinches of t
150 g black ves of your choice
1 ra virgin olive oil preferable with floral or fruity aroma
1. For the starter: Combine water, flour, yeast and sugar together, cover and let it proof for 1 hour at 25C room temperature. The starter should look bubbly, and almost double its original volume 2. To make the dough: Combine the starter, semolina, flour and salt, knead until the dough is elastic and smooth. The dough should feel wet, but not sticky. Grease a large bowl and plastic wrap, place the dough in, cover, let it rise in the fridge overnight. 3. Next morning bring the dough back to room temperature. Knead briefly, and divide it into three portions. 4. Lightly flour the work table, roll each dough to 25 x 15 cm rectangle. Generously brush extra virgin olive oil all over but leave one long end (so that it can seal easily), evenly distribute 1/3 portion of olives, roll up the long side, pinch the end, carefully transfer it on a baking tray, brush more olive oil on top. Repeat the same procedure with the other two doughs. Cover with plastic wrap, let them rise at 25C room temperature for about an hour. They should puff up their volume close to double. 5. Set oven to 250C, pre-heat for 30 minutes 6. Bake the loaf at 250C for the first 5 minutes, then lower to 220 for another 20 - 25 minutes. Check the doness. 7. The loaf stores well for two days in room temperature.
VIEW THE RECEIPT
Olive Loaf
3 Servings
Olives American/European
Olives Bread salt Olives bread yeast American/European
For the ster:
150 g plain ur
2 1/4 teaspoons dry st
1 cup lukewarm water
1 pinch of ar
For the main dough:
50 g olina flour
250 g bread ur
2 pinches of t
150 g black ves of your choice
1 ra virgin olive oil preferable with floral or fruity aroma
1. For the starter: Combine water, flour, yeast and sugar together, cover and let it proof for 1 hour at 25C room temperature. The starter should look bubbly, and almost double its original volume 2. To make the dough: Combine the starter, semolina, flour and salt, knead until the dough is elastic and smooth. The dough should feel wet, but not sticky. Grease a large bowl and plastic wrap, place the dough in, cover, let it rise in the fridge overnight. 3. Next morning bring the dough back to room temperature. Knead briefly, and divide it into three portions. 4. Lightly flour the work table, roll each dough to 25 x 15 cm rectangle. Generously brush extra virgin olive oil all over but leave one long end (so that it can seal easily), evenly distribute 1/3 portion of olives, roll up the long side, pinch the end, carefully transfer it on a baking tray, brush more olive oil on top. Repeat the same procedure with the other two doughs. Cover with plastic wrap, let them rise at 25C room temperature for about an hour. They should puff up their volume close to double. 5. Set oven to 250C, pre-heat for 30 minutes 6. Bake the loaf at 250C for the first 5 minutes, then lower to 220 for another 20 - 25 minutes. Check the doness. 7. The loaf stores well for two days in room temperature.
VIEW THE RECEIPT
Olives American/European
Olives Bread salt Olives bread yeast American/European
For the ster:
150 g plain ur
2 1/4 teaspoons dry st
1 cup lukewarm water
1 pinch of ar
For the main dough:
50 g olina flour
250 g bread ur
2 pinches of t
150 g black ves of your choice
1 ra virgin olive oil preferable with floral or fruity aroma
1. For the starter: Combine water, flour, yeast and sugar together, cover and let it proof for 1 hour at 25C room temperature. The starter should look bubbly, and almost double its original volume 2. To make the dough: Combine the starter, semolina, flour and salt, knead until the dough is elastic and smooth. The dough should feel wet, but not sticky. Grease a large bowl and plastic wrap, place the dough in, cover, let it rise in the fridge overnight. 3. Next morning bring the dough back to room temperature. Knead briefly, and divide it into three portions. 4. Lightly flour the work table, roll each dough to 25 x 15 cm rectangle. Generously brush extra virgin olive oil all over but leave one long end (so that it can seal easily), evenly distribute 1/3 portion of olives, roll up the long side, pinch the end, carefully transfer it on a baking tray, brush more olive oil on top. Repeat the same procedure with the other two doughs. Cover with plastic wrap, let them rise at 25C room temperature for about an hour. They should puff up their volume close to double. 5. Set oven to 250C, pre-heat for 30 minutes 6. Bake the loaf at 250C for the first 5 minutes, then lower to 220 for another 20 - 25 minutes. Check the doness. 7. The loaf stores well for two days in room temperature.
VIEW THE RECEIPT
Olive Loaf
3 Servings
Olives American/European
Olives Bread salt Olives bread yeast American/European
For the ster:
150 g plain ur
2 1/4 teaspoons dry st
1 cup lukewarm water
1 pinch of ar
For the main dough:
50 g olina flour
250 g bread ur
2 pinches of t
150 g black ves of your choice
1 ra virgin olive oil preferable with floral or fruity aroma
1. For the starter: Combine water, flour, yeast and sugar together, cover and let it proof for 1 hour at 25C room temperature. The starter should look bubbly, and almost double its original volume 2. To make the dough: Combine the starter, semolina, flour and salt, knead until the dough is elastic and smooth. The dough should feel wet, but not sticky. Grease a large bowl and plastic wrap, place the dough in, cover, let it rise in the fridge overnight. 3. Next morning bring the dough back to room temperature. Knead briefly, and divide it into three portions. 4. Lightly flour the work table, roll each dough to 25 x 15 cm rectangle. Generously brush extra virgin olive oil all over but leave one long end (so that it can seal easily), evenly distribute 1/3 portion of olives, roll up the long side, pinch the end, carefully transfer it on a baking tray, brush more olive oil on top. Repeat the same procedure with the other two doughs. Cover with plastic wrap, let them rise at 25C room temperature for about an hour. They should puff up their volume close to double. 5. Set oven to 250C, pre-heat for 30 minutes 6. Bake the loaf at 250C for the first 5 minutes, then lower to 220 for another 20 - 25 minutes. Check the doness. 7. The loaf stores well for two days in room temperature.
VIEW THE RECEIPT
Olives American/European
Olives Bread salt Olives bread yeast American/European
For the ster:
150 g plain ur
2 1/4 teaspoons dry st
1 cup lukewarm water
1 pinch of ar
For the main dough:
50 g olina flour
250 g bread ur
2 pinches of t
150 g black ves of your choice
1 ra virgin olive oil preferable with floral or fruity aroma
1. For the starter: Combine water, flour, yeast and sugar together, cover and let it proof for 1 hour at 25C room temperature. The starter should look bubbly, and almost double its original volume 2. To make the dough: Combine the starter, semolina, flour and salt, knead until the dough is elastic and smooth. The dough should feel wet, but not sticky. Grease a large bowl and plastic wrap, place the dough in, cover, let it rise in the fridge overnight. 3. Next morning bring the dough back to room temperature. Knead briefly, and divide it into three portions. 4. Lightly flour the work table, roll each dough to 25 x 15 cm rectangle. Generously brush extra virgin olive oil all over but leave one long end (so that it can seal easily), evenly distribute 1/3 portion of olives, roll up the long side, pinch the end, carefully transfer it on a baking tray, brush more olive oil on top. Repeat the same procedure with the other two doughs. Cover with plastic wrap, let them rise at 25C room temperature for about an hour. They should puff up their volume close to double. 5. Set oven to 250C, pre-heat for 30 minutes 6. Bake the loaf at 250C for the first 5 minutes, then lower to 220 for another 20 - 25 minutes. Check the doness. 7. The loaf stores well for two days in room temperature.
VIEW THE RECEIPT
Olive Loaf
3 Servings
Olives American/European
Olives Bread salt Olives bread yeast American/European
For the ster:
150 g plain ur
2 1/4 teaspoons dry st
1 cup lukewarm water
1 pinch of ar
For the main dough:
50 g olina flour
250 g bread ur
2 pinches of t
150 g black ves of your choice
1 ra virgin olive oil preferable with floral or fruity aroma
1. For the starter: Combine water, flour, yeast and sugar together, cover and let it proof for 1 hour at 25C room temperature. The starter should look bubbly, and almost double its original volume 2. To make the dough: Combine the starter, semolina, flour and salt, knead until the dough is elastic and smooth. The dough should feel wet, but not sticky. Grease a large bowl and plastic wrap, place the dough in, cover, let it rise in the fridge overnight. 3. Next morning bring the dough back to room temperature. Knead briefly, and divide it into three portions. 4. Lightly flour the work table, roll each dough to 25 x 15 cm rectangle. Generously brush extra virgin olive oil all over but leave one long end (so that it can seal easily), evenly distribute 1/3 portion of olives, roll up the long side, pinch the end, carefully transfer it on a baking tray, brush more olive oil on top. Repeat the same procedure with the other two doughs. Cover with plastic wrap, let them rise at 25C room temperature for about an hour. They should puff up their volume close to double. 5. Set oven to 250C, pre-heat for 30 minutes 6. Bake the loaf at 250C for the first 5 minutes, then lower to 220 for another 20 - 25 minutes. Check the doness. 7. The loaf stores well for two days in room temperature.
VIEW THE RECEIPT
Olives American/European
Olives Bread salt Olives bread yeast American/European
For the ster:
150 g plain ur
2 1/4 teaspoons dry st
1 cup lukewarm water
1 pinch of ar
For the main dough:
50 g olina flour
250 g bread ur
2 pinches of t
150 g black ves of your choice
1 ra virgin olive oil preferable with floral or fruity aroma
1. For the starter: Combine water, flour, yeast and sugar together, cover and let it proof for 1 hour at 25C room temperature. The starter should look bubbly, and almost double its original volume 2. To make the dough: Combine the starter, semolina, flour and salt, knead until the dough is elastic and smooth. The dough should feel wet, but not sticky. Grease a large bowl and plastic wrap, place the dough in, cover, let it rise in the fridge overnight. 3. Next morning bring the dough back to room temperature. Knead briefly, and divide it into three portions. 4. Lightly flour the work table, roll each dough to 25 x 15 cm rectangle. Generously brush extra virgin olive oil all over but leave one long end (so that it can seal easily), evenly distribute 1/3 portion of olives, roll up the long side, pinch the end, carefully transfer it on a baking tray, brush more olive oil on top. Repeat the same procedure with the other two doughs. Cover with plastic wrap, let them rise at 25C room temperature for about an hour. They should puff up their volume close to double. 5. Set oven to 250C, pre-heat for 30 minutes 6. Bake the loaf at 250C for the first 5 minutes, then lower to 220 for another 20 - 25 minutes. Check the doness. 7. The loaf stores well for two days in room temperature.
VIEW THE RECEIPT
Olive Loaf
3 Servings
Olives American/European
Olives Bread salt Olives bread yeast American/European
For the ster:
150 g plain ur
2 1/4 teaspoons dry st
1 cup lukewarm water
1 pinch of ar
For the main dough:
50 g olina flour
250 g bread ur
2 pinches of t
150 g black ves of your choice
1 ra virgin olive oil preferable with floral or fruity aroma
1. For the starter: Combine water, flour, yeast and sugar together, cover and let it proof for 1 hour at 25C room temperature. The starter should look bubbly, and almost double its original volume 2. To make the dough: Combine the starter, semolina, flour and salt, knead until the dough is elastic and smooth. The dough should feel wet, but not sticky. Grease a large bowl and plastic wrap, place the dough in, cover, let it rise in the fridge overnight. 3. Next morning bring the dough back to room temperature. Knead briefly, and divide it into three portions. 4. Lightly flour the work table, roll each dough to 25 x 15 cm rectangle. Generously brush extra virgin olive oil all over but leave one long end (so that it can seal easily), evenly distribute 1/3 portion of olives, roll up the long side, pinch the end, carefully transfer it on a baking tray, brush more olive oil on top. Repeat the same procedure with the other two doughs. Cover with plastic wrap, let them rise at 25C room temperature for about an hour. They should puff up their volume close to double. 5. Set oven to 250C, pre-heat for 30 minutes 6. Bake the loaf at 250C for the first 5 minutes, then lower to 220 for another 20 - 25 minutes. Check the doness. 7. The loaf stores well for two days in room temperature.
VIEW THE RECEIPT
Olives American/European
Olives Bread salt Olives bread yeast American/European
For the ster:
150 g plain ur
2 1/4 teaspoons dry st
1 cup lukewarm water
1 pinch of ar
For the main dough:
50 g olina flour
250 g bread ur
2 pinches of t
150 g black ves of your choice
1 ra virgin olive oil preferable with floral or fruity aroma
1. For the starter: Combine water, flour, yeast and sugar together, cover and let it proof for 1 hour at 25C room temperature. The starter should look bubbly, and almost double its original volume 2. To make the dough: Combine the starter, semolina, flour and salt, knead until the dough is elastic and smooth. The dough should feel wet, but not sticky. Grease a large bowl and plastic wrap, place the dough in, cover, let it rise in the fridge overnight. 3. Next morning bring the dough back to room temperature. Knead briefly, and divide it into three portions. 4. Lightly flour the work table, roll each dough to 25 x 15 cm rectangle. Generously brush extra virgin olive oil all over but leave one long end (so that it can seal easily), evenly distribute 1/3 portion of olives, roll up the long side, pinch the end, carefully transfer it on a baking tray, brush more olive oil on top. Repeat the same procedure with the other two doughs. Cover with plastic wrap, let them rise at 25C room temperature for about an hour. They should puff up their volume close to double. 5. Set oven to 250C, pre-heat for 30 minutes 6. Bake the loaf at 250C for the first 5 minutes, then lower to 220 for another 20 - 25 minutes. Check the doness. 7. The loaf stores well for two days in room temperature.
VIEW THE RECEIPT
Olive Garden's Pasta E Fagioli
Click here for a larger picture of Olive Garden's Pasta E Fagioli
8 Servings
Tomatoes Italian
Main Dish Soup Kid Friendly Italian Tomatoes Dinner Fall Bold
1 pound und beef
1 small on diced 1 cup
1 large rot julienned 1 cup
3 stalks ery chopped 1 cup
2 cloves lic minced
2 cans diced atoes - 14 1/2 oz ea
1 can red kidney ns - 15 oz with liquid
1 can great northern ns - 15 oz with liquid
1 can ato sauce 15 oz
1 can V-8 juice - 12 oz
1 tablespoon te vinegar
1 1/2 teaspoons t
1 teaspoon gano
1 teaspoon il
1/2 teaspoon freshly-ground black per
1/2 teaspoon me
1/2 pound ditali ta - 1/2 pkg
Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat. Add onion, carrot, celery and garlic and saut for 10 minutes. Add remaining ingredients, except pasta, and simmer for 1 hour. About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain. Add the pasta to the large pot of soup. Simmer for 5 to 10 minutes and serve. This recipe yields 8 servings. Source: "Todd Wilbur's Top Secret Recipes at http://www.topsecretrecipes.com"S(Formatted for MC5): "08-20-1999 by Joe Comiskey - joecomiskey~~at;netzero.net" Per Serving (excluding unknown items): 199 Calories; 15g Fat (68.4% calories from fat); 10g Protein; 5g Carbohydrate; 1g Dietary Fiber; 48mg Cholesterol; 640mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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8 Servings
Tomatoes Italian
Main Dish Soup Kid Friendly Italian Tomatoes Dinner Fall Bold
1 pound und beef
1 small on diced 1 cup
1 large rot julienned 1 cup
3 stalks ery chopped 1 cup
2 cloves lic minced
2 cans diced atoes - 14 1/2 oz ea
1 can red kidney ns - 15 oz with liquid
1 can great northern ns - 15 oz with liquid
1 can ato sauce 15 oz
1 can V-8 juice - 12 oz
1 tablespoon te vinegar
1 1/2 teaspoons t
1 teaspoon gano
1 teaspoon il
1/2 teaspoon freshly-ground black per
1/2 teaspoon me
1/2 pound ditali ta - 1/2 pkg
Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat. Add onion, carrot, celery and garlic and saut for 10 minutes. Add remaining ingredients, except pasta, and simmer for 1 hour. About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain. Add the pasta to the large pot of soup. Simmer for 5 to 10 minutes and serve. This recipe yields 8 servings. Source: "Todd Wilbur's Top Secret Recipes at http://www.topsecretrecipes.com"S(Formatted for MC5): "08-20-1999 by Joe Comiskey - joecomiskey~~at;netzero.net" Per Serving (excluding unknown items): 199 Calories; 15g Fat (68.4% calories from fat); 10g Protein; 5g Carbohydrate; 1g Dietary Fiber; 48mg Cholesterol; 640mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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Olive Marinade
1 Dozen
Olives American
Vegetarian Vegan Meatless Kid Friendly Picnics Fourth of July Marinade camping party Vegetables Snacks Side Dish Hors dOeuvres Appetizers Olives American
6 ounces Black ves drained
1/4 cup ve oil
2 tablespoon gano or basil, chopped
2 cloves lic minced
1 tablespoon samic Vinegar or white wine vinegar
1/2 teaspoon pepper flakes
1/4 teaspoon t
Combine all ingredients in a ziploc bag then shake to coat. Refrigerate at least 2 hours or up to 1 month. Serve at room temperature.
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Olives American
Vegetarian Vegan Meatless Kid Friendly Picnics Fourth of July Marinade camping party Vegetables Snacks Side Dish Hors dOeuvres Appetizers Olives American
6 ounces Black ves drained
1/4 cup ve oil
2 tablespoon gano or basil, chopped
2 cloves lic minced
1 tablespoon samic Vinegar or white wine vinegar
1/2 teaspoon pepper flakes
1/4 teaspoon t
Combine all ingredients in a ziploc bag then shake to coat. Refrigerate at least 2 hours or up to 1 month. Serve at room temperature.
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Olive Garden's Pasta E Fagioli
Click here for a larger picture of Olive Garden's Pasta E Fagioli
8 Servings
Tomatoes
Italian
Main Dish Soup Kid Friendly Italian Tomatoes Dinner
1 pound und beef
1 small on diced 1 cup
1 large rot julienned 1 cup
3 stalks ery chopped 1 cup
2 cloves lic minced
2 cans diced atoes - 14 1/2 oz ea
1 can red kidney ns - 15 oz with liquid
1 can great northern ns - 15 oz with liquid
1 can ato sauce 15 oz
1 can V-8 juice - 12 oz
1 tablespoon te vinegar
1 1/2 teaspoons t
1 teaspoon gano
1 teaspoon il
1/2 teaspoon freshly-ground black per
1/2 teaspoon me
1/2 pound ditali ta - 1/2 pkg
Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat. Add onion, carrot, celery and garlic and saut for 10 minutes. Add remaining ingredients, except pasta, and simmer for 1 hour. About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain. Add the pasta to the large pot of soup. Simmer for 5 to 10 minutes and serve. This recipe yields 8 servings. Source: "Todd Wilbur's Top Secret Recipes at http://www.topsecretrecipes.com"S(Formatted for MC5): "08-20-1999 by Joe Comiskey - joecomiskey~~at;netzero.net" Per Serving (excluding unknown items): 199 Calories; 15g Fat (68.4% calories from fat); 10g Protein; 5g Carbohydrate; 1g Dietary Fiber; 48mg Cholesterol; 640mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
VIEW THE RECEIPT
8 Servings
Tomatoes
Italian
Main Dish Soup Kid Friendly Italian Tomatoes Dinner
1 pound und beef
1 small on diced 1 cup
1 large rot julienned 1 cup
3 stalks ery chopped 1 cup
2 cloves lic minced
2 cans diced atoes - 14 1/2 oz ea
1 can red kidney ns - 15 oz with liquid
1 can great northern ns - 15 oz with liquid
1 can ato sauce 15 oz
1 can V-8 juice - 12 oz
1 tablespoon te vinegar
1 1/2 teaspoons t
1 teaspoon gano
1 teaspoon il
1/2 teaspoon freshly-ground black per
1/2 teaspoon me
1/2 pound ditali ta - 1/2 pkg
Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat. Add onion, carrot, celery and garlic and saut for 10 minutes. Add remaining ingredients, except pasta, and simmer for 1 hour. About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain. Add the pasta to the large pot of soup. Simmer for 5 to 10 minutes and serve. This recipe yields 8 servings. Source: "Todd Wilbur's Top Secret Recipes at http://www.topsecretrecipes.com"S(Formatted for MC5): "08-20-1999 by Joe Comiskey - joecomiskey~~at;netzero.net" Per Serving (excluding unknown items): 199 Calories; 15g Fat (68.4% calories from fat); 10g Protein; 5g Carbohydrate; 1g Dietary Fiber; 48mg Cholesterol; 640mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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Olive Garden Lasagna
Click here for a larger picture of Olive Garden Lasagna
8 Servings
Pasta
Italian
Pasta Sauces Cheese Parmes Basil Cream Bell pepper Broccoli Mushrooms Butter Carrot Onion Oregano Parmesan Parsley Romano Green Onion Italian
REDO SAUCE
1/2 lb Sweet or salted ter
12 oz Heavy am
Fresh ground te pepper
1 1/2 c Fresh mesan -- grated
18 sl zarella cheese -- 1/2oz
Ea
OTTA CHEESE MIX
1 pt otta cheese
2 oz Romano -- ted
3 oz zarella -- shredded
2 tb Green ons -- sliced
2 ts Fresh sley -- chopped
1/2 ts t
1/8 ts Black per
1/4 ts Dried il
1/4 ts Dried gano
1 1/4 c redo sauce -- cooled
VEGETABLE MIX
4 c ccoli florets
2 c rots; sliced 1/4" --
4 c hrooms -- sliced 1/4"
2 c bell peppers -- diced
1 c Green l pepper -- diced
1 c Yellow on -- diced
2 c chini -- sliced
Lasagna strips
Lay out enough dry lasagna strips in a 9x13 pan to ensure you have enough to make 3 full layers, with very little overlap on each layer. Remove the dry strips and cook according to package instructions until barely "al dente" and drain. ALFREDO SAUCE-Heat water to a boil in the bottom of a double boiler. Add butter, cream and pepper to the top pot and heat until butter is completely melted, then stir in Parmesan until melted and blended. Remove top pot and set aside to cool. Divide the sauce into 2 equal portions. Refrigerate 1 portion for use later. RICOTTA CHEESE MIX- Combine all ingredients in a bowl and blend thoroughly with a rubber spatula. Set asside at room temp. VEGETABLES-Combine all veggies and mix well. ASSEMBLY-Coat the bottom and sides of a 9x13 baking dish with vegetable spray. Lay out cooked lasagna strips (about 4) to cover entire bottom. Spread 1-1/4 c of the Ricotta mix evenly over the strips. Top with 8 c of veggie mix and spread out evenly. Lay out 9 of the mozzarella slices to cover the veggie layer. Repeat this layering. Top the second layer of mozzarella slices with lasagna strips and spread them evenly with 1-1/4 c ricotta cheese mix to finish. COOKING-Spray a sheet of foil with vegetable spray and cover the baking dish tightly with the foil, sprayed side down. Bake in a preheated 375~ oven for about an hour or until the internal temp is 165~. Remove from the oven and allow to sit for a few minutes, covered, before cutting and serving. Immediately prior to serving, heat the reserved portion of Alfredo Sauce and ladle the hot sauce over each slice of lasagna as it is served. Source: The Olive Garden. Recipe By : From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
VIEW THE RECEIPT
8 Servings
Pasta
Italian
Pasta Sauces Cheese Parmes Basil Cream Bell pepper Broccoli Mushrooms Butter Carrot Onion Oregano Parmesan Parsley Romano Green Onion Italian
REDO SAUCE
1/2 lb Sweet or salted ter
12 oz Heavy am
Fresh ground te pepper
1 1/2 c Fresh mesan -- grated
18 sl zarella cheese -- 1/2oz
Ea
OTTA CHEESE MIX
1 pt otta cheese
2 oz Romano -- ted
3 oz zarella -- shredded
2 tb Green ons -- sliced
2 ts Fresh sley -- chopped
1/2 ts t
1/8 ts Black per
1/4 ts Dried il
1/4 ts Dried gano
1 1/4 c redo sauce -- cooled
VEGETABLE MIX
4 c ccoli florets
2 c rots; sliced 1/4" --
4 c hrooms -- sliced 1/4"
2 c bell peppers -- diced
1 c Green l pepper -- diced
1 c Yellow on -- diced
2 c chini -- sliced
Lasagna strips
Lay out enough dry lasagna strips in a 9x13 pan to ensure you have enough to make 3 full layers, with very little overlap on each layer. Remove the dry strips and cook according to package instructions until barely "al dente" and drain. ALFREDO SAUCE-Heat water to a boil in the bottom of a double boiler. Add butter, cream and pepper to the top pot and heat until butter is completely melted, then stir in Parmesan until melted and blended. Remove top pot and set aside to cool. Divide the sauce into 2 equal portions. Refrigerate 1 portion for use later. RICOTTA CHEESE MIX- Combine all ingredients in a bowl and blend thoroughly with a rubber spatula. Set asside at room temp. VEGETABLES-Combine all veggies and mix well. ASSEMBLY-Coat the bottom and sides of a 9x13 baking dish with vegetable spray. Lay out cooked lasagna strips (about 4) to cover entire bottom. Spread 1-1/4 c of the Ricotta mix evenly over the strips. Top with 8 c of veggie mix and spread out evenly. Lay out 9 of the mozzarella slices to cover the veggie layer. Repeat this layering. Top the second layer of mozzarella slices with lasagna strips and spread them evenly with 1-1/4 c ricotta cheese mix to finish. COOKING-Spray a sheet of foil with vegetable spray and cover the baking dish tightly with the foil, sprayed side down. Bake in a preheated 375~ oven for about an hour or until the internal temp is 165~. Remove from the oven and allow to sit for a few minutes, covered, before cutting and serving. Immediately prior to serving, heat the reserved portion of Alfredo Sauce and ladle the hot sauce over each slice of lasagna as it is served. Source: The Olive Garden. Recipe By : From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
VIEW THE RECEIPT
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