It has been brought to my attention that I have never posted this recipe (inadvertently). This is a family fave. I can't believe it's not on here yet. Enjoy - really.
Grandma Powell's Meatballs
1 lb hamburger
1 cup bread crumbs
1/2 cup Parmesan cheese
1 T dried parsley
1 clove garlic, pressed
1/2 cup milk
2 eggs
1 1/2 t salt
1/4 t pepper
Combine all ingredients.
Shape into 1 inch balls and cook in oil - turning to brown each side.
Serve in your favorite spaghetti sauce over the pasta of your choosing.
FYI, My Man likes these really, really browned in the frying process. Then I like to put them in the crockpot in the sauce until it's actually dinner time. I also like to serve these with French bread. Oh, and fry them up ahead of time and freeze them. Then toss them in the sauce in the crockpot when you only have a minute. Seems so unfair that they could be so easy and so good!
One more thing, I often double this recipe so we can eat some AND freeze some. Although My Man usually steals the frozen ones for his lunches...
Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts
Tuesday, September 21, 2010
Tuesday, September 7, 2010
Slow-Cooker Lasagna
Made this last week with some bread machine French bread. Talk about an easy satisfying meal! It has options to add different ingredients - I did the fresh mushrooms... mmmmmm.
1 lb ground beef or turkey, browned
1 (25 oz) jar pasta sauce
10 dry lasagna noodles (not oven-ready)
1 (15 oz) container ricotta cheese
1 lb sliced mushrooms
2 handfuls baby spinach leaves (optional)
3 hard-boiled eggs, sliced (optional)
8 slices mozzarella cheese
2 cups shredded Italian-style cheese
1/4 cup water
Use a 6 qt slow cooker. Brown the meat on the stove, and drain well. Add the jar of pasta sauce to the meat. Save the jar, you'll need it later.
Spoon some of the meat and sauce mixture into the bottom of your slow cooker. Cover with a layer of uncooked lasagna noodles. Smear some ricotta cheese on the noodles, and add some mushrooms, spinach, and some egg slices, if using. Put a few slices of mozzarella on top, and 1/2 cup or so of the shredded cheese. Add another spoonful of the meat and sauce mixture, and repeat the layers until you run out of ingredients, or the crock is full.
Put water into the empty pasta jar and shake. Pour the contents over the assembled ingredients. cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Check about an hour before serving, and push down the top noodles into the liquid, if they are getting too brown and crispy.
1 lb ground beef or turkey, browned
1 (25 oz) jar pasta sauce
10 dry lasagna noodles (not oven-ready)
1 (15 oz) container ricotta cheese
1 lb sliced mushrooms
2 handfuls baby spinach leaves (optional)
3 hard-boiled eggs, sliced (optional)
8 slices mozzarella cheese
2 cups shredded Italian-style cheese
1/4 cup water
Use a 6 qt slow cooker. Brown the meat on the stove, and drain well. Add the jar of pasta sauce to the meat. Save the jar, you'll need it later.
Spoon some of the meat and sauce mixture into the bottom of your slow cooker. Cover with a layer of uncooked lasagna noodles. Smear some ricotta cheese on the noodles, and add some mushrooms, spinach, and some egg slices, if using. Put a few slices of mozzarella on top, and 1/2 cup or so of the shredded cheese. Add another spoonful of the meat and sauce mixture, and repeat the layers until you run out of ingredients, or the crock is full.
Put water into the empty pasta jar and shake. Pour the contents over the assembled ingredients. cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Check about an hour before serving, and push down the top noodles into the liquid, if they are getting too brown and crispy.
Tuesday, August 24, 2010
Seafood Alfredo
This turned out so well! Next time I'm making bread to go with it!
Seafood Alfredo
1 stick butter
2 T flour
2 cups milk
1 t herbes de provence (I used Italian seasoning)
1/2 t kosher salt
3 garlic cloves, minced
3/4 cup shredded mozzarella cheese
3/4 cup shredded Parmesan cheese
1 lb. frozen cooked shrimp or seafood medley
freshly cooked pasta, for serving
Use a 4 qt slow cooker. make a roux by melting butter in a saucepan on the stovetop and slowly stirring in flour until no lumps remain. Add to slow cooker. Pour in milk, add hers, salt, garlic, and shredded cheeses. Cover and cook on low for 4 hours. Add frozen seafood, and stir well. Cover again and cook on high for 30 minutes, or until the seafood is heated through. Toss with freshly cooked pasta. (I actually used alfredo noodles)
Seafood Alfredo
1 stick butter
2 T flour
2 cups milk
1 t herbes de provence (I used Italian seasoning)
1/2 t kosher salt
3 garlic cloves, minced
3/4 cup shredded mozzarella cheese
3/4 cup shredded Parmesan cheese
1 lb. frozen cooked shrimp or seafood medley
freshly cooked pasta, for serving
Use a 4 qt slow cooker. make a roux by melting butter in a saucepan on the stovetop and slowly stirring in flour until no lumps remain. Add to slow cooker. Pour in milk, add hers, salt, garlic, and shredded cheeses. Cover and cook on low for 4 hours. Add frozen seafood, and stir well. Cover again and cook on high for 30 minutes, or until the seafood is heated through. Toss with freshly cooked pasta. (I actually used alfredo noodles)
Tuesday, November 10, 2009
Beefy Tortellini Soup
This was served at a dinner party Hubby and I attended. Fell in love (With the soup, I mean. Was already in love with Hubby, of course). I should probably mention that I was in a soup phase. I should also mention I was pregnant and obsessed with soups at the time. Like, every meal.
Anyway, the point is, who doesn't love tortellini? Seriously, best pasta ever invented. Love it.
Also, Hubby and I are huge fans of French bread. Big, crusty, warm, yummy, soup for the soul French bread. Especially with anything pasta and any soup. So this is perfect. Personally, I make my French bread dough in my bread machine and bake it myself. Works for us. Bon appetit!
Beefy Tortellini Soup
1 Tbsp olive oil
1 medium onion, coarsely chopped
2 garlic cloves, minced
1/4 lb. lean ground beef
2 1/2 cups beef broth
1 cup canned crushed tomatoes
2 medium carrots, thinly sliced
1 tsp basil
1/4 tsp black pepper
1/2 lb cheese-filled tortellini
2 medium zucchini, halved lengthwise and cut crosswise into thin half-rounds
1/4 cup grated Parmesan cheese
In a medium saucepan, warm the oil over medium-high heat. Add the onion and garlic, and stir-fry until the mixture just begins to brown, about 3 minutes. Crumble in the beef and cook, stirring, until the meat is no longer pink, about 3 minutes.
Add the broth, 1 1/2 cups of water, and the tomatoes. Bring the mixture to a boil over medium-high heat. Add the carrots, basil, and pepper, and cook, stirring occasionally, for 2 minutes.
Add the tortellini and cook until al dente according to package directions.
Three minutes before the tortellini are done, add the zucchini to the soup. Cook, stirring occasionally, until the zucchini is crisp-tender.
Serve the soup with the Parmesan cheese on the side.
Anyway, the point is, who doesn't love tortellini? Seriously, best pasta ever invented. Love it.
Also, Hubby and I are huge fans of French bread. Big, crusty, warm, yummy, soup for the soul French bread. Especially with anything pasta and any soup. So this is perfect. Personally, I make my French bread dough in my bread machine and bake it myself. Works for us. Bon appetit!
Beefy Tortellini Soup
1 Tbsp olive oil
1 medium onion, coarsely chopped
2 garlic cloves, minced
1/4 lb. lean ground beef
2 1/2 cups beef broth
1 cup canned crushed tomatoes
2 medium carrots, thinly sliced
1 tsp basil
1/4 tsp black pepper
1/2 lb cheese-filled tortellini
2 medium zucchini, halved lengthwise and cut crosswise into thin half-rounds
1/4 cup grated Parmesan cheese
In a medium saucepan, warm the oil over medium-high heat. Add the onion and garlic, and stir-fry until the mixture just begins to brown, about 3 minutes. Crumble in the beef and cook, stirring, until the meat is no longer pink, about 3 minutes.
Add the broth, 1 1/2 cups of water, and the tomatoes. Bring the mixture to a boil over medium-high heat. Add the carrots, basil, and pepper, and cook, stirring occasionally, for 2 minutes.
Add the tortellini and cook until al dente according to package directions.
Three minutes before the tortellini are done, add the zucchini to the soup. Cook, stirring occasionally, until the zucchini is crisp-tender.
Serve the soup with the Parmesan cheese on the side.
Tuesday, September 1, 2009
Creamy Italian Chicken
Anything that can be done in advance in a crockpot is a good thing, right? Wait, did I just steal a line from Martha Stewart?
Once again, please forgive me.
Creamy Italian Chicken
3 or 4 Boneless skinless chicken breasts, cubed
2 8 oz. bricks of cream cheese
2 cans of cream of chicken soup
2 packets of dry Italian dressing
Pasta of your choice (16 oz.)
Place everything in the crockpot but the pasta and cook on low for 6-8 hours. Totally yummy. And easy. Cook the pasta according to package directions when you're ready to eat. Serve sauce over pasta.
Once again, please forgive me.
Creamy Italian Chicken
3 or 4 Boneless skinless chicken breasts, cubed
2 8 oz. bricks of cream cheese
2 cans of cream of chicken soup
2 packets of dry Italian dressing
Pasta of your choice (16 oz.)
Place everything in the crockpot but the pasta and cook on low for 6-8 hours. Totally yummy. And easy. Cook the pasta according to package directions when you're ready to eat. Serve sauce over pasta.
Saturday, June 20, 2009
Best Ever Pasta Salad
This recipe I hounded my sister's boyfriend's mom till she relented and told me she got it at allrecipes.com. She added a couple of things that I included for you here (don't you love me). So, thanks, Connie!
BEST EVER PASTA SALAD (allrecipes.com)
1 (16 oz) pkg dry penne pasta
2 large cucumbers, peeled and cubed (I like using European cucumbers)
2 roma (plum) tomatoes chopped
2 cups mayonnaise
1 (8 oz) container sour cream
3 tablespoons dried dill weed
2 tablespoons lemon pepper
Connie adds black olives, which I think is de-lish.
Directions:
1. Bring large pot of lightly salted water to a boil. Add penne pasta and cook for 8-10 minutes or until al dente; drain.
2. Combine pasta with other ingredients. Serve as is or chill for 45 minutes.
BEST EVER PASTA SALAD (allrecipes.com)
1 (16 oz) pkg dry penne pasta
2 large cucumbers, peeled and cubed (I like using European cucumbers)
2 roma (plum) tomatoes chopped
2 cups mayonnaise
1 (8 oz) container sour cream
3 tablespoons dried dill weed
2 tablespoons lemon pepper
Connie adds black olives, which I think is de-lish.
Directions:
1. Bring large pot of lightly salted water to a boil. Add penne pasta and cook for 8-10 minutes or until al dente; drain.
2. Combine pasta with other ingredients. Serve as is or chill for 45 minutes.
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