Ok going through some old documents I found this bad boy hiding in a folder all by his lonesome. This is an awesome recipe that I created, but somehow Olive Garden STOLE IT and Bastardized it. I made these up from the Ingredients I had on hand... Feel free to sub in your own Ideas and/or tastes to make this fit for you and your family.
Servings - 3
Total Time 1.5 hours max
6 large Lasagna Noodles Cooked Aldente
Ricotta Cheese 8-10 oz container
1 Large Handful Fresh Spinach Leaves
1 cup Grated and Divided (1/4 and 3/4cup) Parmesan Cheese
1/2 of a med Onion (about 1/2 cup diced)
1/2 of med Green Pepper (about 1/3 cup diced)
2 Cloves Fresh Garlic (2 tsp minced form jar)
Black/White Pepper to taste
Salt to taste
1 12.5 oz Can Tomato Sauce
1 Can Tomato Soup (condensed)
1 Tbs Oregano }
1 Tbs Parsley } 3 1/2 Tbs Italian Seasoning will work well too
1 tsp basil }
1 - 2 tsp Garlic Powder (to taste)}
EVOO or Veggie Oil
Preheat oven to 400 F
Make Sure Noodles are cooked DO NOT RINSE AFTER COOKING- Proceed to Red Sauce
(Feel free to use caned, jarred, or other homemade sauce this is a "suggestion" that worked VERY well with the recipe I made. Plus it was WHAT I HAD ON HAND.)
In oil Saute Diced Onion, Green Pepper, Garlic, (lightly season with pepper and salt to taste) until onions are translucent and slightly browned. Add Tomato Sauce and Condensed Tomato Soup (add only 1/2 can of water to rinse can) Add Italian Seasonings (oregano, parsley, garlic powder, basil etc...) bring to a boil stirring slowly and constantly, reduce heat and simmer lightly while you mix the stuffing.
Shred/chop Spinach add to ricotta cheese with Garlic powder, and 1/4 cup Parmesan Cheese. fold together well.
On a clean cutting board or plate lay out 1 cooked Lasagna Noodle spoon a generous amount of stuffing onto the last 2 inches of the noodle. Fold over 1 time, but do not press down hard, just enough to make a flat surface on top. Spoon on more stuffing mix thinly and fold over 1x again. (repeat until you have reached the end of the noodle) leaving a bare "flap" at the end. (Providing you did not rinse the noodle after cooking it will have a starchy/stickyness to it. use that to stick the end of the noodle to the roll.
Place rolls "flap down" in a Preheated Glass or Ceramic 8x8 baking dish. 2 rows of 3 works well. once all of the rolls are in the pan pour over the red sauce. Bake in a preheated 400F Oven for 20 min UNCOVERED, then cover and bake for 10 min. Lastly add 3/4 cup parmesan cheese to top, bake covered for 5-10 more min, or until cheese is lightly browned. Remove from oven and LET THEM COOL for 8-10 min before serving. (this allows the noodles to close their "pores" around the red sauce it absorbed and everything to settle)
2 rolls = 1 serving
Bryant
Showing posts with label Baked. Show all posts
Showing posts with label Baked. Show all posts
Friday, July 8, 2011
Wednesday, June 22, 2011
Quick Easy Potatoes for ANY meal!
Hello all, Today's post has been a little delayed because of some personal things, but I am BACK!
I have found that the plain ole' baked or mashed potatoes can get really old after a while. BUT for us bachelors, and people on a tight budget, potatoes are cheap. If you watch the ads you can find 10# bags for $2.99. I always buy two bags on that special. Besides this delicious side dish, I am going to throw at you, there are many more ways to help your budget with potatoes.
1. When a recipe calls for 2 lbs of ground beef use a pound and a half of meat and 1/2 pound of Potatoes deiced into 1/4 or 1/2 in cubes. (This is not great in all dishes, don't do it in lasagna, but great for Mexican night, hamburger helper type meals, meatloaf etc...)
2. When making instant mashed potatoes, boil 2 med potatoes and mash with milk and butter and combine with the instant. It will taste more home made. If you really want to get creative leave the skins on and mash so they are slightly still chunky. Now everyone will think you boiled and slaved over a hot pot of potatoes all day.
3. get out your food processor and shred your OWN hashbrowns for breakfast you will save a lot compared to frozen preshredded ones.
4. lastly add the same dices potatoes from suggestion 1 to scrambled eggs to make your own "skillet breakfast"
In all of the above suggestions make sure to add the correct seasonings and ALWAYS use Salt (or salt substitute) and Pepper. Now on to the recipe!
Ingredients:
4 medium potatoes cubed into 1 to 1 1/2 inch pieces. (peeled or not peeled)
1/4 cup lemon juice (about 2 large lemons worth)
5 Tbs EVOO (seperated 3T and 2T)
2 Cloves of garlic
1 Tbs Minced oregano (or Salt free Italian seasoning)
1 tsp salt or salt substitute
1/4 tsp Black pepper (for heat use red chili pepper and black pepper combo)
Directions:
Preheat oven to 425˚ F
In a bowl place the diced potatoes in first, add all the seasonings, garlic, and lastly add the EVOO. With your clean hands make sure potatoes are evenly coated with the seasonings and EVOO. Let these sit in the bowl for 5 min and mix again. After 15 min in the fridge to slightly chill and allow the oven time to preheat, move the potatoes to a baking dish, that allows even 1 layer distribution of the potatoes. (I use a 9 x 13 cake pan) Pour remaining EVOO/Seasoning over the tops of the potatoes. Place in oven and bake for 30 - 45 min, or until the potatoes are browned. make sure to "stir" or "flip" the potatoes 2 times during cooking.
ENJOY! This is the perfect side to go with the Crispy chicken recipe. Also, like always, do not be afraid to experiment. the first suggestion I have is try zesting some lemon peel into the seasoning blend. Also try adding onion powder or crushed red pepper. Throw in some turnips cut the same way as you did the potatoes. If you are a pork eater, or with a lamb dish, add some Apples and take out he garlic. Happy cooking!
Bryant
I have found that the plain ole' baked or mashed potatoes can get really old after a while. BUT for us bachelors, and people on a tight budget, potatoes are cheap. If you watch the ads you can find 10# bags for $2.99. I always buy two bags on that special. Besides this delicious side dish, I am going to throw at you, there are many more ways to help your budget with potatoes.
1. When a recipe calls for 2 lbs of ground beef use a pound and a half of meat and 1/2 pound of Potatoes deiced into 1/4 or 1/2 in cubes. (This is not great in all dishes, don't do it in lasagna, but great for Mexican night, hamburger helper type meals, meatloaf etc...)
2. When making instant mashed potatoes, boil 2 med potatoes and mash with milk and butter and combine with the instant. It will taste more home made. If you really want to get creative leave the skins on and mash so they are slightly still chunky. Now everyone will think you boiled and slaved over a hot pot of potatoes all day.
3. get out your food processor and shred your OWN hashbrowns for breakfast you will save a lot compared to frozen preshredded ones.
4. lastly add the same dices potatoes from suggestion 1 to scrambled eggs to make your own "skillet breakfast"
In all of the above suggestions make sure to add the correct seasonings and ALWAYS use Salt (or salt substitute) and Pepper. Now on to the recipe!
Ingredients:
4 medium potatoes cubed into 1 to 1 1/2 inch pieces. (peeled or not peeled)
1/4 cup lemon juice (about 2 large lemons worth)
5 Tbs EVOO (seperated 3T and 2T)
2 Cloves of garlic
1 Tbs Minced oregano (or Salt free Italian seasoning)
1 tsp salt or salt substitute
1/4 tsp Black pepper (for heat use red chili pepper and black pepper combo)
Directions:
Preheat oven to 425˚ F
In a bowl place the diced potatoes in first, add all the seasonings, garlic, and lastly add the EVOO. With your clean hands make sure potatoes are evenly coated with the seasonings and EVOO. Let these sit in the bowl for 5 min and mix again. After 15 min in the fridge to slightly chill and allow the oven time to preheat, move the potatoes to a baking dish, that allows even 1 layer distribution of the potatoes. (I use a 9 x 13 cake pan) Pour remaining EVOO/Seasoning over the tops of the potatoes. Place in oven and bake for 30 - 45 min, or until the potatoes are browned. make sure to "stir" or "flip" the potatoes 2 times during cooking.
ENJOY! This is the perfect side to go with the Crispy chicken recipe. Also, like always, do not be afraid to experiment. the first suggestion I have is try zesting some lemon peel into the seasoning blend. Also try adding onion powder or crushed red pepper. Throw in some turnips cut the same way as you did the potatoes. If you are a pork eater, or with a lamb dish, add some Apples and take out he garlic. Happy cooking!
Bryant
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