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Recipes I've Shared:

Ray Rays Double Stuffed Shells - Meatless

Ingredients

1 pound jumbo pasta shells (16 pieces)
1 cup (4 oz) baby pasta shells
6 plum tomatoes, seeded and chopped
1/4 cup EVOO
3 cloves garlic, finely chopped
1/2 teaspoon herbes de provence
Salt and pepper
1/2 pound thawed frozen spinach, squeezed to remove excess liquid
1 1/2 cups ricotta (about 12 oz)
1/2 cup grated parmesan
Directions

Preheat the broiler. In a pot of boiling, salted water, cook the jumbo shells until al dente. In a smaller saucepan of boiling, salted water, cook the baby shells until al dente. Drain separately, reserving 3/4 cup of the cooking water. Spread the jumbo shells out on a work surface.
Meanwhile, in a large, ovenproof skillet, toss the tomatoes with 3 tbsp. EVOO. Broil for 15 minutes. Remove, then stir in the garlic, herbs and 1/2 cup reserved pasta water; season with salt and pepper. Lower the oven to 350 degrees .
In a bowl, toss the baby shells with the remaining 1 tbsp. EVOO. Stir in the spinach, ricotta, 1/4 cup parmesan and remaining 1/4 cup pasta water; season. Stuff the jumbo shells with the spinach mixture; arrange in the skillet atop the sauce. Top with the remaining parmesan, cover and bake until heated through, about 30 minutes.

Summer Squash Bake

Ingredients
4 pounds summer (yellow) squash, diced
1 onion, diced
1/2 cup water
1 (10-ounce) can condensed cream of mushroom soup
1 cup (4 ounces) shredded Cheddar cheese
1/2 teaspoon salt
3/4 teaspoon black pepper
2 cups cornflakes, coarsely crushed
1/4 cup (1/2 stick) butter, melted
Instructions
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.

In a large saucepan, cook squash and onion in water over medium heat 15 minutes, or until tender; drain well.

In a medium bowl, combine drained squash mixture, soup, cheese, salt, and pepper; mix well and pour into baking dish. Sprinkle with crushed cornflakes and drizzle with melted butter.

Bake 18 to 20 minutes, or until heated through and topping is golden.


Cheddar Corn Chowder

Ingredients
8 ounces bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half
1/2 pound sharp white cheddar cheese, grated



Directions
In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.

Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

Florentine Chicken & Rice Soup

Bring 8 cups water and the broth cubes to boil in a 4 to 5 qt. pot, stirring to dissolve cubes. Add chicken thighs , seasoning and garlic. Reduce heat, cover and simmer 20 minutes or until chicken is cooked through.

Remove chicken to cutting board; let stand until cool enough to handle. Skim fat off broth and discard.

Stir frozen spinach and the squash into the broth, increase heat to medium and cook 8 minutes or until spinach thaws. Add chickpeas and rice; cook 15 minutes or until squash and rice are tender.(do not overcook!)

Meanwhile remove skin, bone and fat from chicken. Cut chicken in bite-size pieces; add to pot. Ladle soup in bowls and sprinkle with cheese.



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