3/4-1 lb. penne (could use part white, part wheat)
3 cups cubed, partially-cooked chicken (it will finish cooking while baking)(...this is a little less than 2 lbs. raw)
1 cup finely sliced fresh spinach
1 cup diced artichoke hearts (about 1/2 of a 14 oz. can)
1-1/2 cups homemade alfredo, divided
1 jar purchased Alfredo sauce
1/2 tsp. salt
3 oz. provolone slices
1 cup shredded mozzarella cheese
2 Tbl. grated Parmesan (bottled is fine)
Cook pasta until el dente, about 10 min. (It's ok if it's not totally soft yet, as it will soften more while it bakes.) Drain and set aside. Combine partially cooked diced chicken with diced artichoke hearts, sliced spinach, salt, 1/2 cup homemade Alfredo, and the whole jar of purchased Alfredo sauce. (Add more Alfredo to desired sauciness.)
Pre-heat oven to 350 degrees and spray oval baking dish.
Layer as follows:
Half the pasta
Provolone slices
1 cup homemade Alfredo
Half the chicken mixture
Remaining pasta
Mozzarella cheese
Remaining chicken mixture
Top with grated parmesan cheese
Cover with foil and bake about 30 min. or until cheeses are melted and it is bubbly. Allow to set and cool a bit before serving.
This recipe makes quite a bit of rich and yummy homemade Alfredo sauce. I like to keep any left-overs in the fridge in a jar for use in another recipe later! Keeps nicely for a few weeks. It's great on more than just pasta! ...Use it on chicken, vegetables, and as a dip for breadsticks!
1 cube butter
2 cups heavy cream
4 oz. cream cheese
1/4 tsp. salt
1/8 tsp. pepper
1 cup grated Parmesan cheese (not the bottled stuff)
In medium saucepan, melt butter, cream, and cream cheese together. Cook over medium heat until melted. Add seasonings and Parmesan cheese. Bring to a gentle simmer and continue to cook and stir for 3 min. until it begins to thicken.
This makes enough for 2 med-size pizzas.
If you double the recipe, you can keep frozen dough for later! (See below for instructions on freezing)
1/4 cup warm water
1 Tbl. yeast
pinch of sugar
3-1/2 cups flour
1 tsp. salt
2 tsp. sugar
1-1/4 cups warm water
2 Tbl. oil
Add yeast and a pinch of sugar to 1/4 cup warm water, stir and set aside to proof. Add yeast mixture to 2 cups of flour, salt, and 2 tsp. sugar. Mix. Add 1-1/4 cups warm water and oil. Stir until smooth. Mix in remaining flour and knead on a floured counter. Put into greased bowl; turn and cover with plastic wrap to rise. After it has risen, punch dough down and divide into pizza portions. Grease pizza stone or pans with spray and sprinkle with a little corn meal. Roll dough out until thin. Form an edge around the sides and poke with a fork. Brush olive oil or other oil over pizza dough (to keep it from getting soggy from ingredients). Spread pizza sauce over pizza and add other ingredients as desired...don't forget lots of mozzarella cheese! Bake in a 450-degree oven for 13-15 min. until golden.
Pizza Sauce
Add one small can of tomato paste to 1 cup of marinara. Whisk and add more marinara, as desired.
Freezing Instructions for Dough
After dough has risen and you'd like to save some for later, punch it down and wrap in saran wrap. Place in freezer zip-lock and freeze. To use later: take out of freezer and let sit at room temperature all day, or thaw in fridge overnight. When it is room temperature, roll out dough and continue as per instructions above.
3 large chicken breast-halves, cut in 3-4 pieces each--Pound with mallet until they flatten slightly to tenderize
Put 1 cup flour in a plastic sack. Add chicken pieces to coat. Fry each piece 'til nicely browned on both sides in a non-stick fry pan with shallow oil. (Don't worry about cooking it completely, as it will bake more in the oven.) Remove to serving dish.
After frying all pieces, pour 1 pint marinara over chicken.
Bake at 350 degrees for 20 min or so until bubbly and chicken is done.
Meanwhile, while chicken is baking, make
Alfredo Sauce:
1/4 cup (1/2 cube) butter
1 cup heavy cream
2 oz. cream cheese
1/8 tsp. salt
1/8 tsp. pepper
1/2 cup grated parmesan cheese
In a small saucepan, melt butter, cream, and cream cheese. Cook over med-heat until melted. Add seasonings and parmesan cheese. Bring to a gently simmer and continue to cook for 3 min. or until it starts to thicken.
Boil whatever type noodles you desire. Drain. Pour desired amount of sauce over noodles and stir. Serve chicken over alfredo noodles.
1/2 - 3/4 lb. dry pasta (penne rigate or similar tube-style)
3/4 lb. - 1 lb. ground beef
Sprinkle of dried onion
1 26-oz. jar spaghetti sauce
3 oz. provolone slices
3/4 cup sour cream
3 oz. mozzarella cheese, shredded (about 1 cup)
2 Tbl. grated parmesan
Cook pasta until el dente, about 10 min. (It's ok if it's not totally soft yet, as it will soften more while it bakes.) Drain and set aside. In large skillet (not non-stick), brown ground beef and dried onion plenty. Add spaghetti sauce to meat and stir. Preheat oven to 350 degrees and spray oval baking dish.
Layer as follows:
Half the pasta
Provolone slices
Sour cream
1/2 spaghetti sauce mixture
Remaining pasta
Mozzarella cheese
Remaining sauce mixture
Top with grated parmesan.
Cover with foil and bake about 30 minutes or until cheeses are melted. Allow to set and cool a bit before serving.
Makes 7-10 pints.
This can be used for dipping breadsticks, in Cowboy Delight, Spaghetti Sauce, or over meatballs
This recipe uses about 10-11 lbs. tomatoes
4 quarts blanched, peeled, cored, blended tomatoes
7 small cans tomato paste
3 onions, chopped (use food processor)
4 dried Bay leaves
4 tsp. dried Oregano
4 tsp. dried Basil
1-1/3 tsp. Fennel
1 tsp. pepper
3-1/2 Tbl. salt
2/3 cup oil
1/3 cup sugar
To blanch tomatoes, put in boiling water for 1 minute and then into cold water. Peel, core, and blend. Stir all ingredients together in a large pot (smallest of canning pots). Bring to a boil over med. heat. Simmer, uncovered for 2 hours or until desired consistency...being careful not to burn. Stir occasionally. Put in pint jars, filling 1/2" from top. Add 1/2 Tbl. lemon juice to each pint before putting lids on. (Don't forget to do this!) Process in boiling water bath for 45 minutes after boiling has begun. When time ends, immediately remove from water and place on towel to cool.
(Boiling Water bath: Use rack in large canning pot. Heat water to almost boiling as you are preparing jars and filling them. Wipe rims and put on lids & rings. Put jars into hot water. Fill pot with more water so it is at least 1 inch above top of jars. Put on lid. When water begins to boil, start timing and turn heat to Med-Low.)
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In large pot, boil some water and cook 12 oz. pasta (white & wheat) until done. Drain. Set aside.
Possible pasta types to use:
Penne
Rotini
Rigatoni
Curly Egg Noodles
Meanwhile...
1 lb. ground beef
Sprinkle of dried onion
1 pint marinara or about 9 oz. store-bought spaghetti sauce
1/2 packet spaghetti seasoning
1 can diced tomatoes
1 can mushrooms
1 cup frozen corn, rinsed and drained
In separate pan, brown ground beef with dried onion. When it has browned, add rest of ingredients. Simmer. Pour over drained pasta and stir. Enjoy with a sprinkle of parmesan and slice of French bread!
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3-1/2 - 4 lbs. ground beef
1 packet Spaghetti Seasoning
1 large jar (about 24 oz.) purchased Spaghetti Sauce
1-1/2 cups water
2 can mushrooms with liquid
1 can tomato paste
1 can diced tomatoes
1 Tbl. Italian Seasoning
1 pint homemade marinara (optional...if available)
In large pot, brown ground beef plenty. Add rest of ingredients and simmer. Serve over pasta with a sprinkle of parmesan cheese. Can be frozen in smaller portions in freezer bags for a quick meal later!
3/4-1 lb. penne (could use part white, part wheat)
