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Recipes
Pasta Bolognese
By Paynoff
1.In a large pot, combine the water and oil
- 4 quarts water
- 1 teaspoon extra-virgin olive oil
- 5 dried porcini mushrooms
- 1 heaping cup rotini, small shells, or ziti
- 1/2 pound extra-lean ground beefadd to shopping list
- 1 tablespoon finely chopped yellow onion
- 1 teaspoon chili powder
- 1 teaspoon dried basil
- pinch of ground black pepper
- 1 can (8 ounces) no-salt tomato sauce
- 2 tablespoons fat-free ricotta cheese
Italian Potpies
By Paynoff
1. Preheat oven to 450 degrees, with rack in lowest position
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 carrots, finely chopped
- Coarse salt and ground pepper
- 1 pound ground beef sirloin, thawed if frozen
- 2 cups homemade or best-quality store-bought tomato sauce
- 1 cup all-purpose flour, (spooned and leveled)
- 1/4 cup grated Parmesan (1 ounce)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon crushed dried rosemary
- 4 tablespoons butter, melted
- 1/2 cup whole milk
Stromboli
By Paynoff
1. Preheat oven to 400 degrees
- 1 pound pizza dough, thawed if frozen
- All-purpose flour, for work surface
- 1 package (1 pound) frozen chopped broccoli, thawed
- 2 garlic cloves, minced
- Coarse salt and ground pepper
- 1 cup marinara sauce
- 1 1/2 cups shredded part-skim mozzarella (6 ounces)
- 2 ounces thinly sliced Genoa salami, chopped
- 1 tablespoon olive oil
Southwestern Pot Roast
By Paynoff
Place potatoes in 3 1/2- to 4-quart slow cooker
- 8 small red potatoes, cut in half
- 3-pound beef boneless arm roast, trimmed of fat
- 2 tablespoons Gold medal® all-purpose flour
- 1 pound baby-cut carrots
- 1 jar (16 ounces) Old El Paso® Thick 'n Chunky salsa
Grilled Creamed Corn
By Paynoff
1.Preheat a grill to medium-high
- 8 ears corn, husked
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/4 cups milk
- 3 tablespoons cream cheese
- Salt and black pepper
- 1 pinch cayenne pepper (optional)
Ham 'n Cheese Calzones
By Paynoff
HEAT oven to 400°F. UNROLL pizza dough on lightly floured surface
- 1 can (13.8 oz.) refrigerated pizza crust
- 16 slices OSCAR MAYER Deli Fresh Honey Ham
- 1 cupKRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA
- 1/4 cup KRAFT Ranch Dressing
- 1 tomato, cut into 6 slices
Garlic Fries
By Paynoff
Preheat the oven to 450 degrees F
- 3 cloves garlic, minced
- 2 tablespoons canola oil
- 3 large baking potatoes, 12 ounces each
- 1/2 teaspoon salt
- 1 tablespoon finely chopped fresh parsley leaves
Cheesy Potato Soup
By Paynoff
In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water
- 1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
- 1/2 cup frozen chopped onion (from 12-oz bag), thawed 1 medium stalk celery, diced (1/2 cup)
- 1 carton (32-oz) Progresso® chicken broth
- 1 cup water
- 3 tablespoons Gold Medal® all-purpose flour
- 1 cup milk
- 1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
- 1/4 cup real bacon pieces (from 2.8-oz package)
- 4 medium green onions, sliced (1/4 cup)
Skillet Corn Fritters with Grilled Tomato Toppers
By Paynoff
1.Preheat a grill to medium
- 1 1/2 cups Grilled Creamed Corn 1/2 cup finely chopped red onion
- 1/3 cup breadcrumbs
- 2 eggs, beaten
- 1 teaspoon baking powder
- Salt and pepper
- 1/4 cup vegetable oil
- 2 tomatoes, cut into 8 slices
- 2 tablespoons thinly sliced basil
Sliders with Sauteed Mushrooms
By Paynoff
1. Cook the bacon in a medium nonstick skillet over medium-high heat until crisp, about 4 minutes per side
- 3 slices bacon
- 1 package sliced fresh mushrooms
- 1 large onion, sliced
- 1/4 teaspoon dried thyme
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound extra-lean ground round
- 1/4 cup ketchup
- 2 tablespoons reduced fat mayonnaise
- 8 whole wheat slider rolls