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Italian Spanikopita

by Technocook on July 5, 2010

Ingredients:

  • 2 packages frozen chopped spinach
  • 1 pound farmers cheese (sliced)
  • 1/2 pound pepperjack cheese
  • 1 package crumbled feta cheese
  • 8 oz blended cheese (mozzarella, asaigo, Romano, etc)
  • 1 package phylo dough
  • 1 onion
  • 1 jar mild ring peppers
  • 8 oz mushrooms ( you choice)
  • 2 sticks bluebonnet margarine [click to continue…]

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Spaghetti Casserole

by Technocook on March 30, 2010

This is a great dish that you can make and put in the freezer to use it later. You can cover and freeze the casserole for up to 3 months. This recipe makes two (2) casseroles so you can freeze one for later or invite more friends over to eat the two you make. 

Ingredients

1 package (16 ounces) angel hair pasta
1-1/2 pounds ground beef
1 jar (26 ounces) spaghetti sauce
2 cans (8 ounces each) tomato sauce
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
2 cups (8 ounces) shredded Colby-  Monterey Jack cheese

[click to continue…]

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Baked Ziti

by Technocook on March 28, 2010

Easy and great one dish dinner for a busy night.  You can make it the night before and put it in the refrigerator and then bring it out and cook it as directed.

Ingredients:

3 cups uncooked ziti or small tube pasta
1-3/4 cups meatless spaghetti sauce, divided
1 cup (8 ounces) 4% cottage cheese
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
1 egg, lightly beaten
2 teaspoons dried parsley flakes
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/8 teaspoon pepper

[click to continue…]

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Seafood Stuffed Shells

by Technocook on March 26, 2010

I love stuffed pasta and seafood.  These are the greatest and really easy to make.

Ingredients

30 uncooked jumbo pasta shells
1/2 pound bay scallops
2 teaspoons butter
2 eggs
2 cups (16 ounces) cream-style cottage cheese
1 carton (15 ounces) ricotta cheese
1/2 teaspoon ground nutmeg
1/4 teaspoon pepper
1 can (6 ounces) lump crabmeat, drained
3/4 pound frozen cooked small shrimp, thawed
1 jar (17 ounces) Alfredo sauce

[click to continue…]

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Spinach Salad Dressing

by Technocook on March 24, 2010

This  dressing works on any salad and it has just the right sweet-and-sour taste to dress up a lunch salad.

Ingredients

2/3 cup sugar
1/3 cup cider vinegar
1/3 cup canola oil
1 small onion, finely chopped
4 teaspoons prepared mustard
1 teaspoon salt
1/2 teaspoon coarsely ground pepper

The Salad

Fresh spinach leaves

  • Combine the first seven ingredients in a blender or food processor
  • cover and process until smooth

Serve over fresh spinach

Store the leftover dressing in the refrigerator.

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Pine Nut – Salad Dressings for Pasta Meals

by Technocook on March 22, 2010

It complements pasta with a really great salad.  The key to most is the salad dressings.

Pine Nut Salad Dressing

This dressing adds a special touch to your salad with crunchy pine nuts and the bright flavors of cranberry and balsamic vinegar. It’s low-calorie and tastes great.

Ingredients

6 tablespoons cranberry juice
1 tablespoon pine nuts, toasted
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon pepper
1/8 teaspoon salt

Making the Dressing

  • In a jar with a tight-fitting lid, combine all the ingredients
  • shake well
  • Cover and refrigerate until serving

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Pasta Primavera With Shrimp

by Technocook on March 15, 2010

Ever wondered about Primavera.  Well it means: Italian (alla) primavera in the style of springtime.  Pasta Primavera is usually served with a mixture of fresh vegetables (as zucchini, snow peas, and broccoli)

Ingredients

  • 1 package (16 ounces) linguine
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 2 cups chopped fresh broccoli
  • 1 cup sliced fresh carrots
  • 1 cup fresh green beans, cut into 2-inch pieces
  • 1 medium zucchini, cut into 1/4-inch slices
  • 1 medium sweet red pepper, julienned
  • 2 tablespoons all purpose flour
  • 1-1/4 cups heavy whipping cream
  • 3/4 cup chicken broth
  • 1/4 cup grated Parmesan cheese
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper

Making Pasta Primavera

  • In a Dutch oven, cook the linguine according to package directions
  • add shrimp and vegetables during the last 4 minutes
  • Meanwhile, in a small saucepan, combine the flour, cream and broth until smooth
  • Add the Parmesan cheese, salt and pepper
  • Bring to a boil over medium heat
  • cook and stir for 2 minutes or until thickened
  • Drain linguine mixture and return to the pan
  • Add cream sauce
  • Toss to coat

Serve Immediately.

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Chicken Alfredo

by Technocook on March 13, 2010

I love Alfredo.  Here is a good recipe made with cream cheese and easy to do.

Ingredients

  • 1 package (8 ounces) cream cheese, cubed
  • 6 tablespoons butter, cubed
  • 1/2 cup milk
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 2 boneless skinless chicken breast halves, cooked and cubed (about 1-1/2 cups)
  • 2 cups frozen chopped broccoli, thawed
  • 2 small zucchini, julienned
  • 1/2 cup julienned sweet red pepper
  • 6 ounces cooked fettuccine

Making the Pasta

  • In a large skillet over low heat, melt the cream cheese and butter
  • Stir until smooth
  • Add the milk, garlic powder, salt and pepper
  • Cook and stir for 3 minutes or until thickened
  • Add the chicken, broccoli, zucchini and red pepper
  • Cook over medium heat for 3 minutes
  • Reduce heat
  • Cover and cook 5 minutes longer or until vegetables are tender

Serve with fettuccine and Fresh ground Cheese over top.

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White Pizza

by Technocook on March 2, 2010

This is a very tasty pizza and can be made using ingredients that can be kept around the house and makes a great meal.2010-02-28 17.21.27

You can make the pizza dough before hand and thaw. 

Hand toss or stretch the pizza dough onto a stone. (pizza stone that is)

Put it into the oven at 400 degrees for about 5 to 7 minutes, until partially cooked.

Remove the pie from the oven and spread Alfredo sauce lightly onto the dough.

Add Fresh grated mozzarella cheese.

Parmesan Cheese

Sprinkle with basil and oregano

Cook until crispy on the edges (about 15 minutes)

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Making a Better Pizza Dough

by Technocook on February 28, 2010

This really nice and easy dough that also works for Calzones and Strombolis.2010-02-28 16.36.22

This dough can be used later if you freeze the dough.  To freeze it after kneading the dough, divide it into 4 pieces for pizzas or calzones or 2 pieces for stromboli.  Freeze each ball in its own zip freezer bag. They will ferment a little in the freezer, and this will cause some rise. Before using the frozen dough, thaw it completely in their bags overnight in the refrigerator  or at room temperature for 2 to 3 hours. Then treat the dough exactly as you would regular  as described below.

It is best to mix the dough at least one day ahead and will keep for 3 days in the refrigerator or 3 months in the freezer.

Makes 4 individual pizzas or calzones or 2 stromboli,

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