I keep seeing these wonderful recipes on face book and thought I’d share some.
Scalloped Potatoes Recipe
Ingredients
2 tablespoons unsalted butter
1 medium onion minced
2 gloves garlic minced
1 tablespoon chopped fresh thyme
1 1/4 teaspoons table salt
1/4 teaspoon ground black pepper
2 1/2lbs russet potatoes peeled and sliced into about 1/8″ thick rounds
1 cup low-sodium chicken broth
1 cup heavy cream
2 bay leaves
1 cup grated sharp cheddar cheese
1/2 cup parmesan cheese
Directions
Preheat oven to 425F
Melt butter in a large Dutch oven over medium-high heat until the foaming subsides.
Add onion and cook while stirring occasionally until lightly browned and soft (about 4 minutes).
Add garlic, thyme, salt, and pepper. Cook for about another 30 seconds.
Add potatoes, chicken broth, cream, and bay leaves. Bring to a simmer.
Cover, reduce heat to medium-low, and simmer for about 10 minutes. discard bay leaves.
Transfer the mixture to an 8″x8″ baking dish and press into an even layer.
Sprinkle the top evenly with cheese.
Bake in oven about 16 minutes until the cream is bubbling around the edges and the top is golden brown.
Let cool 10 minutes before serving.
Chicken Alfredo Pot Pies
Ingredients
1/2 15 ounce package (1 crust) rolled refrigerated unbaked piecrust
3 cups frozen vegetable blend (any combination)
3 cups cubed cooked chicken or turkey
1 10 ounce container refrigerated Alfredo pasta sauce
1 teaspoon dried thyme, marjoram, or sage, crushed
Fresh thyme or marjoram sprigs (optional)
Directions
1. Let piecrust stand according to package directions. Preheat oven to 450 degrees F. In a large skillet, cook frozen vegetables in a small amount of boiling water for 5 minutes; drain. Return to skillet. Stir in chicken, Alfredo sauce, and the dried thyme. Cook and stir until bubbly. Divide mixture among four ungreased 10-ounce individual casseroles or custard cups.
2. On a lightly floured surface, roll pie crust into a 13-inch circle. Cut four 5-inch circles and place on top of casseroles. Press edges of pastry firmly against sides of casseroles. Cut slits in tops for steam to escape.*
3. Place casseroles in a foil-lined shallow baking pan. Bake, uncovered, for 12 to 15 minutes or until mixture is heated through and pastry is golden. If desired, garnish with fresh thyme. Makes 4 servings.
from the test kitchen
*Test Kitchen Tip:
Instead of cutting slits for steam to escape, use a small cookie cutter to cut shapes from pastry. Brush pastry with a little milk or water and top with pastry cutouts.
Lasagna Recipe
Ingredients
1lb sweet Italian sausage, casing removed
3/4 lb lean ground beef
1/2 cup minced yellow onion
2 cloves garlic, minced
28oz crushed tomatoes no salt added
12oz tomato paste
13oz tomato sauce
1/2 cup water
2 tablespoons sugar
1 1/2 teaspoons dried basil
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon fresh ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16oz ricotta cheese
1 egg
1/2 teaspoon salt
3/4lb mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
Directions
In a Dutch oven, cook the sausage, ground beef, onion, and garlic over medium heat until the meat is well browned.
Stir in the crushed tomatoes, tomato paste, tomato sauce, and water.
Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, 2 tablespoons parsley.
Let the mixture simmer for about 1 1/2 hours, covered, stirring occasionally.
Bring a large pot of slightly salted water to a boil.
Cook noodles in the boiling water for 8 to 10 minutes.
Drain and rinse the noodles.
In a mixing bowl, combine ricotta cheese, egg, remaining parsley, and 1/2 teaspoon salt.
Preheat the oven to 375F
In a 9″x13″ basking dish, spread 1 1/2 cups of the meat sauce on the bottom. Arrange half the noodles lengthwise over the meat sauce. Spread half the ricotta cheeze mixture over the noodles, then add a third of the mozzarella cheese slices. Top with another 1 1/2 cups of the meat sauce, then add 1/4 cup parmesan cheese. Repeat this process with the remaining ingredients, then top it all with the remaining mozzarella and parmesan cheese.
Cover with foil, then bake for 25 minutes.
Remove the foil, then bake an additional 25 minutes.
Let cool 15 minutes before serving.
