Baked Ziti - 2 Versions (Andrea and Marjorie)

.  When I followed this recipe, it was the best Baked Ziti I ever made.  Usually mine always came dry.

 

Baked Ziti
Ziti al Forno

serves: 6-8

Ingredients
kosher salt
1 pound ziti (I like the ziti rigatti  (the one with lines).  Holds the sauce better.
1 pound fresh ricotta , drained
9 fresh basil leaves
1 pound low-moisture mozzarella, cut in 1-inch cubes (not fresh)
1 cup shredded provola (provolone)
5 cups Marinara sauce (See online recipe)

directions

Preheat oven to 400 degrees F. Bring a large pot of salted water to boil and add ziti. Cook the ziti until just al dente, about 10 to 12 minutes, and drain.  (I usually cook at least 2 minutes less than box instructions).

Meanwhile, bring the marinara sauce to simmer in a large skillet. Stir in the ricotta and basil leaves.

Spread ½ cup of the sauce in the bottom of a 15-by-10-inch Pyrex baking dish. Layer half of the ziti on top of the sauce. Sprinkle with half the mozzarella cubes and half of the provola. Pour 2 cups of the sauce over the cheese, and spread in an even layer. Top with the rest of the pasta, and spread 2 cups sauce over that layer of pasta. Sprinkle with the remaining cheeses, and dollop with the remaining ½ cup of sauce.

Place the dish in the oven and bake, uncovered, until browned and bubbly, about 30 minutes. Let rest 5 minutes before cutting. (If you want to assemble this ahead of time, bake for 15 minutes covered with foil, then, when ready to serve, uncover and bake for an additional 20 minutes.)

 

As always, Bon Appetite!!!

 

This is basically the one that I follow.  As for the meatballs, I vary it. My husband is not a great fan of broken up meat in lasagna or baked ziti, so sometimes I do break up the meat (mostly for a large crowd) and sometimes I make it without the meat and serve the meatballs/sausage on the side.  I have used marinara sauce when I don't have any of my regular sauce made.  And because my husband likes it cheesy, I use 1 1/2 lbs ricotta per pound of mac.  Here goes:

 

1 pound ziti

1 container (1 lb) ricotta

1/4 pound mozzarella, diced (make it small or shred)

1/2 cup grated Parmesan or Romano cheese

1 egg

3/4 tsp salt

1/4 teaspoon sauce (I use only homemade)

 

1. Cook ziti and drain

2. While ziti is cooking, combine ricotta, mozzarella, Parmesan/Romano, egg, salt, and pepper

3. Layer ziti, filling, and sauce in 13x9x2 baking dish, starting and ending with meat sauce

4. Bake in moderate over (350) 40 minutes till hot and bubbly.

 

All that being said, let it be known that I am basically a lazy bitch and will take faster means.  After I mix the cheese, etc. and drain the macaroni, I run cold water over the macaroni.  I cook it in a big pot because I need the room at this point to begin adding some of the cheese mixture (broken meat if using) and some sauce. I stir it gently, then add more cheese mixture and sauce, continuing till it's all combined.  Then I just dump it into the baking dish, sometimes adding a bit more sauce as I go along.  I finish with sauce on the top and some extra mozzarella.  For my OCD mine, it's easier than trying to be sure I have the same amount of the cheese mixture between layers.  I never make only one pound; if I'm going to do it I just double everything and freeze some. I bake what I need for the day/occasion and freeze the rest unbaked.  It might not sound possible, but I have served a LOT of people using 3 times the recipe.  You'll be surprised.

 

Enjoy!

xoxo

Andrea

Stuffed Baked Tomatoes (Marjorie)

Stuffed Baked Tomatoes

6 garden tomatoes (I also use large store bought)

Breadcrumbs

Inner pulp from tomatoes

Pecorino/Romano Grated Cheese

Fresh Parsley

Garlic Powder

Salt/Pepper to taste

Olive oil

375 degree oven

Can always add diced pepperoni, ham, salami, or whatever to spice up flavor

Cut off top of tomatoe.  Dice into small pieces. (place in mixing bowl)

Core out tomato using a fruit baller but leave about 1/2 inch wall and be careful not to puncture tomato.  Place pulp in mixing bowl.

Place tomatoes in greased baking dish

Salt inside of each tomatoe.

In bowl with tomatoe pulp and diced topping from tomato, chop well and add breadcrumbs, cheese, parsley, garlic powder and salt & pepper.  Mix together adding olive oil to make a nice, moist consistency.

Stuff into tomatoes, sprinkle tops with some breadcrumbs & cheese, and bake in 375 degree oven for about 20 minutes.

Zucchini Pie - Marjorie

Zucchini Appetizer

                        3 cups Zucchini – thinly sliced, diced or grated (I use 2 and grate)

                        1 medium onion – chopped

                        1 cup Bisquick

                        4 large eggs (beaten)

                        ½ cup vegetable oil

                        1 ½ cups grated Italian cheese (Pecorino/Romano)

                        ½ tsp. butter

                        ¼ tsp. salt

                        ¼ tsp. pepper

                        Mix all ingredients together thoroughly and place in Pyrex 10 inch pie dish

                        (or 10 x 8 x 1 ¾ baking dish)

                        Cook at 350 for approximately 30 minutes or until nice golden brown (often cook                         for 40 minutes)

                        Chill to let set and serve either warm or at room temperature

Bon Appetite!!!

Entree - Crab Cakes - from Marjorie

1 lb lump crabmeat (picked over for any shells) I don't bother!!!

(I've used Sebastian Brand purchased in the A&P)

1 sleeve saltine crackers pounded into crumbs

2-3 tbsp. mayonnaise

1 egg (beaten)

1 tsp dry mustard

1 tsp Dijon mustard

2-3 tsp Worcestershire sauce

1 tsp Old Bay seasoning

1/2 tsp black pepper

Couple of dashes of Tabasco sauce or more

Can squeeze a lemon as well.

Salt & pepper to taste

Can add a small grated onion & use some cayenne pepper

When formed into cakes, you can dip in Panko breadcrumbs for a crunchy topping.

Above sounds like lots but no more than putting a good meatloaf or good hamburger together.

In a bowl combine the beaten egg, mayo, mustard, pepper, Old Bay, Worcestershire sauce & Tabasco sauce.

Mix in a blender or by hand (using a whisk) until almost frothy (I just did it by hand until it looked good).

In another bowl, place crabmeat and sprinkle on the cracker crumbs & pour the egg mixture over the top.  Gently

toss or fold the ingredients together, taking care not to break up the lumps of crabmeat.

Form the cakes by hand (like a hamburger) but don't pack too firmly.  Place in refrig for about an hour to firm them up.

Cakes may be sauteed, broiled or deep fried (I preferred to saute first time out).  Next time I might broil.  If sauteing,

cooking time is brief, about 4-5 minutes on each side or until the cakes are nice and brown (golden or a bit deeper).

If you want to make homemade Tartar Sauce, here goes:

1 cup mayo

1/2 cup finely chopped dill pickles (I'm sure sour ones would do as well).

1/4 cup minced onions

2 tbsp fresh chopped parsley

1 tbsp pickle juice

Another good tasting dip is sour cream and horseradish.....with a little ketchup.  Amounts are your call.

Bon Appetite!!!

P.S.  You don't have to go to Maryland, Savannah or Chesapeake Bay to enjoy good crabcakes if you follow this recipe!!!

Hey, I did the hard work....now you just go and do it and enjoy them!!!!

Helpful Hints -- Marjorie

When you your gravy, soup or sauce, is too loose, sprinkle some instant mash potatoes into it, whisk in thoroughly and this will thicken it and add a nice flavor.

Entree - Braciole - from Marjorie

Traditional Stuffing for Braciole

Total ingredients to serve four:

• 3 large eggs
• 2 cloves garlic, finely minced
• 1/2 cup grated parmesan cheese
• 2 Tbls. finely chopped fresh parsley
• 1/2 cup, more or less, seasoned bread crumbs
• Salt and pepper to taste

Step one: Combine ingredients

Place the eggs in a small bowl and beat lightly. Add minced garlic, grated parmesan cheese, and chopped fresh parsley. Mix well.

Step two: Finish the stuffing

Slowly drizzle in the seasoned bread crumbs while mixing constantly. Use only enough bread crumbs to bring the mixture to a soft, spreadable paste. Add salt and pepper to taste. Be careful with the salt because of the amount of parmesan cheese that is already in the stuffing.

Beef Braciole

Total ingredients to serve four:

• 1 lb piece of beef flank steak or slices of thin cut round steak
• 1 batch of traditional stuffing mix
• 1 Tbls. olive oil
• Salt and pepper to taste

Step one: Prepare the beef

Place the meat between 2 pieces of waxed paper or plastic wrap and pound with a meat mallet until it is 1/8 inch thick and roughly rectangular in shape.

Step two: Stuff the braciole

Lightly brush the meat with olive oil. Season it lightly with salt and pepper. Spread the batch of traditional stuffing mix evenly over the surface of the meat. Leave 1/2 inch around the perimeter open. Tightly roll up the braciole longways. Tie both ends with a small piece of coarse kitchen string. Make several more ties every 3 inches over the length of the braciole.

Step three: Cook the braciole 

Lightly brown the braciole in the sauce pot when you start the red sauce, or brown lightly in a sauté pan and then add to red sauce. Stew for the 3 hours it takes to complete the sauce. When done, gently remove the cooked braciole and place on a cutting board. Remove the kitchen strings and slice on the diagonal. Serve with pasta.

Pork Braciole

Total ingredients to serve four:

• 8 pieces of boneless pork loin or pork chops, 2 to 3 ounces each
• 1 batch of traditional stuffing mix
• 1 Tbls. olive oil
• Salt and pepper to taste
• 1/2 cup red sauce
• 1/2 cup chicken stock
• 1/4 cup red wine
• 2 sprigs fresh rosemary

Step one: Prepare the pork loin

Place each piece of the meat between 2 pieces of waxed paper or plastic wrap, and pound with a meat mallet until it is 1/8 inch thick and rectangular in shape.

Step two: Stuff the pork braciole

Lightly brush the meat with olive oil. Season lightly with salt and pepper. Divide the batch of traditional stuffing mix into 8 portions. Spread each piece of pounded pork with a portion of the stuffing mix. Leave about 1/4 inch space around the perimeter of each piece. Tie both ends of each piece with a small piece of kitchen string. Make one additional tie in the center of each piece.

Step three: Cook the braciole

Lightly brown each piece in a sauté pan in a little olive oil. Place the browned pieces in a casserole dish. Place the red sauce, chicken stock, red wine and rosemary in a small bowl and mix well. Pour the braising liquid over the braciole in the casserole dish. Cover tightly with aluminum foil, place in preheated 225 degree oven, and braise slowly for two hours. When done, remove from braising liquid and remove the kitchen string from each piece. Serve 1 or 2 pieces, whole or cut in half, with a little of the braising liquid drizzled over the meat. Accompany with pasta.

Breakfast - Baked French Toast - from Marjorie

Sally Jesse Raphael's Baked French Toast  

Ingredients

• 1 loaf white bread, cubed
• 1 (8oz) pkg cream cheese, cubed
• 8-12 eggs depending on size
• 1/2 cup maple syrup
• 1 cup milk

directions

• Line bottom of 11X13 inch pan with half the bread cubes.
• Layer cream cheese cubes on top of bread.
• Put remaining bread cubes on top.
• Beat together eggs, maple syrup and milk in a large bowl.
• Pour over bread.
• Cover and refrigerate overnight.
• Next morning: Bake at 350 degrees about 45 minutes until light golden brown.
• Makes 8 servings.