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Recipes
Chicken and Escarole Soup
By MCJ94
In a large pot combine chicken pieces, onion carrot parsley, bayleaf,celery salt nutmeg,pepper and thyme and water
- 1 frying chicken 3 1/2 to 4 lbs
- 1 large onion finely chopped
- 1 small carrot, thinly sliced
- parsley
- 1 bay leaf
- 1 celery stalk chopped
- 2 teaspoons of salt
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon white pepper
- 1/4 teaspoon of dried thyme
- 4 cups of water
- 1/4 cup of shell marcaroni
- 2 tablespoon of butter
- 2 cups of escarole, inner leaves only, thinly sliced salt to taste
- grated parmesan cheese, for garnish
Chicken Casserole
By MCJ94
Can add other vegs like broccoli florets
- Boneless chicken breast skinless enough to layer 9x13 pan. Cut chicken into chunky pieces and let it sit in egg mixture for 2 hours.
- season egg with salt, pepper, garlic power parsley and grated cheese add a little milk.
- brown chicken with breadcrumbs in oil. Don't over cook. Place in lightly greased pan and cover with mushrooms a lot sliced and layer on top
- then mossarella cheese cubed.
- add 1 cup of chicken broth over casserole.
- bake covered for 20 -25 minutes at 350
Rigatoni with Steak Sauce
By MCJ94
Recipe courtesy Giada De Laurentiis
- 4 tablespoons olive oil
- 2 (12-ounce) rib-eye steaks
- Salt and pepper
- 2 onions, thinly sliced
- 2 carrots, peeled and thinly sliced
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 3/4 cup dry red wine
- 1 (26-ounce) jar marinara sauce
- 1 cup beef broth
- 16 ounces dried rigatoni pasta
- 3 ounces Parmesan, shaved
Rice Balls
By MCJ94
RICE BALLS 2 CUP OF COOKED RICE DO NOT RINSE into 4 cups of water with salt 1/4 LB OF COOKED HAMBURG 1 CAN SA
- rice
Elephant Ears
By MCJ94
* Pepperidge Farm Puff Pastry Sheets is easy to use and can be found at most local grocery stores
- 1 cup granulated sugar, divided
- Extra granulated sugar for dusting
- 3 to 4 teaspoons ground cinnamon
- 1 (17-1/4 ounce) package frozen butter puff pastry sheets, thawed*
Barilla Pipette with fresh spinach
By MCJ94
1 BOX Barilla Pipette 4 TABLESPOONS Extra Virgin Olive Oil 2 CLOVES Garlic, Minced 6 OUNCES Fresh Spinach T...
- 1 BOX Barilla Pipette
- 4 TABLESPOONS Extra Virgin Olive Oil
- 2 CLOVES Garlic, Minced
- 6 OUNCES Fresh Spinach
- TO TASTE Sea Salt
- TO TASTE Black Pepper, Freshly Ground
- 1 1/2 CUP Ricotta Cheese
- 1 CUP Milk
- 1/2 CUP Parmesan Cheese, Freshly Grated
- Cooking Instructions
- HEAT oil in a large skillet over medium heat. Sauté garlic for 2 minutes.
- ADD spinach; continue cooking for 3-4 minutes or until spinach is wilted, stirring occasionally. Add salt and pepper. Stir in ricotta cheese and milk.
- COOK Pipette according to package directions; drain and return to pot.
- ADD spinach mixture to hot Pipette; toss. Add Parmesan cheese; toss lightly. TRANSFER to serving platter. Product Reviews
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Beef and Butternut Squash Stew
By MCJ94
Recipe courtesy of Giada De Laurentiis
- 3 tablespoon olive oil
- 1 onion, peeled and chopped
- 2 cloves garlic, chopped
- 1 tablespoon minced fresh rosemary
- 1 tablespoon chopped fresh thyme
- 2 pounds stew beef, cut into 2-inch cubes
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 2 tablespoons all-purpose flour
- 1 cup Marsala wine
- 1 pound butternut squash, trimmed and cut into 2-inch cubes
- 1/4 cup chopped sun-dried tomatoes
- 3 to 4 cups beef broth
- 2 tablespoons fresh chopped flat-leaf parsley
- Crusty bread, for serving
Southern Italian Ratatouille
By MCJ94
Recipe courtesy Michael Chiarello
- 5 tablespoons extra-virgin olive oil
- 1 1/2 cups thinly sliced fresh wild or domestic mushrooms
- Gray salt
- Freshly ground black pepper
- 1 onion, diced
- 1 tablespoon plus 1 teaspoon minced garlic
- 1/2 pound yellow squash, cut into 1/4-inch dice, about 1 1/2 cups
- 1/4 cup diced red bell pepper, cut into 1/4-inch dice
- 3 tablespoons finely chopped fresh thyme leaves
- 1/2 pound zucchini, cut into 1/4-inch dice, about 1 1/2 cups
- 1/2 cup thinly sliced leek, white part only
- 3/4 cup peeled, seeded, and chopped vine-ripened tomatoes, about 1/2 pounds
- 1 cup loosely packed baby spinach, sliced
- 2 tablespoons coarsely chopped fresh basil leaves
- 1/4 cup freshly grated Parmesan
Chicken Piccata
By MCJ94
Recipe courtesy Giada De Laurentiis
- 2 skinless and boneless chicken breasts, butterflied and then cut in half
- Sea salt and freshly ground black pepper
- All-purpose flour, for dredging
- 6 tablespoons unsalted butter
- 5 tablespoons extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock
- 1/4 cup brined capers, rinsed
- 1/3 cup fresh parsley, chopped
Relish Anne's recipe
By MCJ94
dissolve jello in 1 cup boiling water then add 3/4 cup of cold water
- 1 pkg of raspberry jello
- 1 can of cranberry sauce
- 1 8 oz can of crushed pineapple or mandarin oranges drained
- 1/4 cup chopped walnuts
- 1/8 tsp of black pepper
- 1/2 tsp cinnamon