by Technocook on January 24, 2012
Ingredients
3 cans Bushes Original Baked Beans, top liquid reserved
1 Medium Onion, chopped
1 Granny Smith Apple, pealed and chopped
1 cup Golden Raisins
1 ½ cup Dark Brown Sugar
½ cup Ketchup
¼ cup Yellow Mustard
8 slices Bacon, cut into 1 inch lengths
Directions
Preheat oven to 400º. Prepare half sheet aluminum pan by spraying with Pam.
In a large bowl, mix all ingredients except the bacon. Insure the brown sugar is mixed in with no clumps. Add enough reserved liquid to create a loose mixer, but not too soupy. Pour the beans mixture into the prepared pan. Top bacon slices. Bake for 90 minutes, stirring after 45 minutes and then every 15 minutes until done.
I hope you like it! Not exactly a traditional Italian side dish but great.
by Technocook on April 18, 2011
My brother Phil came for a visit last week. He learned to cook like myself from our Italian relatives and parents. He submitted this recipe. Thanks Big Brother.
Phil’s Tuscan Vegetable Soup:
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by Technocook on July 5, 2010
Ingredients:
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2 packages frozen chopped spinach
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1 pound farmers cheese (sliced)
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1/2 pound pepperjack cheese
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1 package crumbled feta cheese
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8 oz blended cheese (mozzarella, asaigo, Romano, etc)
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1 package phylo dough
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1 onion
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1 jar mild ring peppers
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8 oz mushrooms ( you choice)
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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
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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
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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
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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.
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
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.
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.
