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Recipes
Lasagna Roll Ups
By Katecooks
1. In 5-quart Dutch oven, cook lasagna noodles as directed on package
- Roll-Ups (to make ahead and freeze)
- 16 uncooked lasagna noodles
- 1 lb lean (at least 80%) ground beef
- 1/2 lb bulk pork sausage
- 1/2 cup chopped onion
- 1 1/2 cups tomato pasta sauce
- 2 containers (15 oz each) ricotta cheese
- 1 box (9 oz) Green Giant® frozen spinach, thawed, drained and squeezed dry
- 2 teaspoons dried basil leaves or Italian seasoning
- 1 egg
- Sauce and cheese (for baking roll-ups)
- 3 cups tomato pasta sauce
- 2 cups shredded mozzarella cheese (8 oz)
Fried Baby Artichokes
By Katecooks
David Ziff
- 10 baby artichokes
- Olive oil
- 6 cloves fresh garlic, peeled
- 1 bunch fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
Grilled Portobello Mushrooms with Tomatoes and Fresh Mozzarella
By Katecooks
1. Prepare the barbecue (medium-high heat)
- 3 tablespoons olive oil, plus extra for greasing grill pan
- 4 large portobello mushrooms (about 5 inches in diameter), stemmed
- Salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil, plus extra for drizzling
- 2 cloves garlic, minced
- 3 small to medium sized vine ripened tomatoes, cut into 1/2-inch pieces
- 8 ounces fresh water-packed mozzarella, drained, cut into 1/2-inch cubes
- 1/4 cup chopped fresh basil leaves
Chicken, Rice and Zucchini Casserole
By Katecooks
Calories 337 Fat 9.7 g Satfat 5
- Cooking spray
- 1 cup chopped onion
- 1 (8-ounce) bone-in chicken breast half, skinned
- 1/2 teaspoon black pepper, divided
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 1 tablespoon butter
- 1 (8-ounce) zucchini, halved lengthwise and thinly sliced
- 1 (8-ounce) yellow squash, halved lengthwise and thinly sliced
- 2 cups cooked long-grain white rice
- 1 teaspoon minced fresh rosemary
- 1 1/2 tablespoons all-purpose flour
- 1 1/2 cups 2% reduced-fat milk
- 1/2 cup (2 ounces) grated fresh pecorino Romano cheese, divided
- 1/4 teaspoon salt
Apple Pudding Cake with Cinnamon-Butter Sauce
By Katecooks
1. Heat oven to 350°F. Grease bottom and sides of 8-inch square pan with shortening
- CAKE
- 1 cup packed brown sugar
- 1/4 cup butter or margarine, softened
- 1 egg
- 1 cup Gold Medal® all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 cups chopped peeled or unpeeled cooking apples (2 medium)
- SAUCE
- 1/3 cup butter or margarine
- 2/3 cup granulated sugar
- 1/3 cup half-and-half
- 1/2 teaspoon ground cinnamon
Meatloaf Sandwich Casserole
By Katecooks
cal 590 total fat 27g sodium 1210mg fiber 4g
- 18-24 slices baguette French bread
- 1/4 olive oil
- 1 16oz bag frozen Italian meatballs, thawed
- 2 onions chopped, stir fried
- 1 1/2 cup tomato pasta sauce
- 1 cup shredded mozzarella cheese (4oz)
Sandia Agua Fresca
By Katecooks
1. Puree watermelon in blender
- 8 cups seedless watermelon cubes
- 6 tbs honey or agave nectar
- 1/3 cup fresh lime juice plus 1 sliced lime
- Ice
Persian Saffron Rice
By Katecooks
1. Soak the rice in 6 cups of water for at least 1 hour, preferable 3 hrs
- 2 cups Basmati rice
- 1 6-oz cup plain yogurt (or about 3-4 tbs
- 1 egg (optional)
- 1 tsp saffron threads
- 1 tbs vegetable or butter
- salt
Dan's Homemade Salsa
By Katecooks
You can make this mild or spicy depending on how many seeds from the chili peppers you use
- 1 chili pepper (with or without seeds)
- 2-4 tbs onion
- 1-2 tbs carrot
- 1 Roma tomato, chopped (can use canned if preferred)
- 2-3 tbs chopped cilantro (wait until you are ready to serve it to add the cilantro
Linguine with Shrimp Scampi
By Katecooks
1. Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for...
- Ingredients
- Vegetable oil
- 1 tablespoon kosher salt plus 1 1/2 teaspoons
- 3/4 pound linguine
- 3 tablespoons unsalted butter
- 2 1/2 tablespoons good olive oil
- 1 1/2 tablespoons minced garlic (4 cloves)
- 1 pound large shrimp (about 16 shrimp), peeled and deveined
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup chopped fresh parsley leaves
- 1/2 lemon, zest grated
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 lemon, thinly sliced in half-rounds
- 1/8 teaspoon hot red pepper flakes