Submitted by Jessica Guinan
1 can diced tomatoes, undrained
1 can condensed beef broth
1 package (8oz) sliced mushrooms
1 medium yellow onion, chopped
1 medium zucchini, thinly sliced
1 medium green pepper, chopped
1/3 c. dry red wine or beef broth
1 1/2 tbsp dried basil leaves (I find this is also too much & 3/4 tbsp is fine)
2 1/2 tsp sugar
1 tbsp olive oil
1/2 tsp salt
1c. shredded mozzarella cheese (optional)
Combine tomatoes, broth, mushrooms, onion, zucchini, bell pepper,
wine, basil and sugar in slow cooker. Cover; cook on LOW for 8 hrs or
HIGH for 4 hrs. Stir oil and salt into soup. Serve garnished with
cheese, if desired. **I also make tiny pasta to go with this. Ether an
orzo or ditalini or tubettini or something very small and serve the soup
over it.
Showing posts with label Italian. Show all posts
Showing posts with label Italian. Show all posts
Wednesday, March 7, 2012
Friday, December 30, 2011
Lasagna Rolls
Submitted by Courtnay Miller Mansi
10 pieces of curly-edged lasagna noodles
1 package frozen chopped spinach
1 1/2 cup ricotta cheese
1/2 tsp salt
1/4 tsp pepper
1/8 tsp nutmeg
2 crushed garlic cloves
1/4 cup parm cheese
2 6 oz packages mozzerella cheese slices
2 cups tomato sauce
1 package Cracker Barrel white cheddar (if your store doesn't have it, go to another store, only that one has the right consistency)
1 small carton heavy cream
1 egg
1 package hot italian sausage
Crust:
1 stick of butter
2 cups panko bread crumbs
Parmesan cheese shavings
Basil
Sundried Tomatoes
Garlic
Directions:
Cook noodles as directed on package. Drain and rinse in cold water. Lay flat on paper towels. Drain spinach and squeeze out liquid. Mix spinach with ricotta, salt, pepper, nutmeg, garlic, egg, and 2 tbsp parm cheese. Brown sausage and add to mix. Cut mozzerella slices lengthwise and lay on noodles (I can usually fit 2 per noodle). Put spinach mixture on 1 side of the noodle and roll them up (helps if you put the spinach mixture in the fridge for a while to firm it up a little). Make them about 3-4" across. Stand each one up on one end (so that an open end is touching the pan and an open end is facing the ceiling). Melt 1/2 stick of butter in a springform pan in the oven. Put 1 cup of the bread crumbs in it. Stir all around and make a crust on the bottom. Put the the lasagna rolls in the springform pan. Squeeze as many of these in the pan as you possibly can so they are really tight in there. Pour the sauce over the top Bake at 350 for 35 mins. After it cools a little, put a plate over the top of the rolls, then flip them so that the top is now the bottom. Carefully release the springform and the rolls will stand up on their own. Mix up the other 1/2 stick of butter and cup of bread crumbs and put on the top. On top of that, put parmesan cheese, sliced tomatoes, diced garlic, basil, and sundried tomatoes. Drizzle some of the oil from the sundried tomatoes over the top. Put it under the broiler until the tomatoes wilt a little.
Mix the cream and cheddar in a little pot on the stove on low. Stir until they are all melted together and gooey. Pour over the top of the rolls after you pop the spring form off. Put more of this (I usually double the cream and cheese so I have enough to put at several places around the table) in bowls around the table. That way people can put as much as they want on theirs.
10 pieces of curly-edged lasagna noodles
1 package frozen chopped spinach
1 1/2 cup ricotta cheese
1/2 tsp salt
1/4 tsp pepper
1/8 tsp nutmeg
2 crushed garlic cloves
1/4 cup parm cheese
2 6 oz packages mozzerella cheese slices
2 cups tomato sauce
1 package Cracker Barrel white cheddar (if your store doesn't have it, go to another store, only that one has the right consistency)
1 small carton heavy cream
1 egg
1 package hot italian sausage
Crust:
1 stick of butter
2 cups panko bread crumbs
Parmesan cheese shavings
Basil
Sundried Tomatoes
Garlic
Directions:
Cook noodles as directed on package. Drain and rinse in cold water. Lay flat on paper towels. Drain spinach and squeeze out liquid. Mix spinach with ricotta, salt, pepper, nutmeg, garlic, egg, and 2 tbsp parm cheese. Brown sausage and add to mix. Cut mozzerella slices lengthwise and lay on noodles (I can usually fit 2 per noodle). Put spinach mixture on 1 side of the noodle and roll them up (helps if you put the spinach mixture in the fridge for a while to firm it up a little). Make them about 3-4" across. Stand each one up on one end (so that an open end is touching the pan and an open end is facing the ceiling). Melt 1/2 stick of butter in a springform pan in the oven. Put 1 cup of the bread crumbs in it. Stir all around and make a crust on the bottom. Put the the lasagna rolls in the springform pan. Squeeze as many of these in the pan as you possibly can so they are really tight in there. Pour the sauce over the top Bake at 350 for 35 mins. After it cools a little, put a plate over the top of the rolls, then flip them so that the top is now the bottom. Carefully release the springform and the rolls will stand up on their own. Mix up the other 1/2 stick of butter and cup of bread crumbs and put on the top. On top of that, put parmesan cheese, sliced tomatoes, diced garlic, basil, and sundried tomatoes. Drizzle some of the oil from the sundried tomatoes over the top. Put it under the broiler until the tomatoes wilt a little.
Mix the cream and cheddar in a little pot on the stove on low. Stir until they are all melted together and gooey. Pour over the top of the rolls after you pop the spring form off. Put more of this (I usually double the cream and cheese so I have enough to put at several places around the table) in bowls around the table. That way people can put as much as they want on theirs.
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