Nana’s Meatball Lasagna

Nana’s Meatball Lasagna | Rufus' Food and Spirits Guide

Photos Courtesy of Rufus blog!

Nana’s Lasagna

Ingredients:
1 box lasagna noodles
1 quart marinara sauce
20 meatballs the size of jaw breakers
24 ounces ricotta
1 egg
½ cup grated Romano
1 lb fresh mozzarella shredded
10 basil leaves torn into small pieces
Salt/pepper

Method:
Dump ricotta into a large bowl. Add the egg, ¼ cup Romano, and ¼ of the basil leaves. Mix until egg is completely incorporated with cheese and season with salt and pepper. Set aside. Place meatballs on a large tray and bake at 365 degrees until cooked through, about 20 minutes. Set aside. Cook lasagna noodles in boiling salted water until halfway cooked. The noodles need to be soft enough to handle, but still raw enough to keep from overcooking in the end. In a large baking dish, at least 9×13, assemble the lasagna in this order. Before you begin divide the noodles into three equal batches. Use any broken noodles for the first layer. Spread a layer of sauce in the pan and the first batch of noodles on top. Spread out ½ the ricotta evenly over noodles and dust with Romano and some basil. Space out 10 meatballs in a line of three then two then three then two across pan. Cover with a layer of shredded mozzarella. Spoon more marinara over and repeat with second layer of noodles. Spread remaining ricotta over noodles and use it to hold the lasagna together. Dust with more Romano and basil leaves. Take remaining 10 meatballs and space them into the dimples created by the bottom layer (two then three then two then two). Cover with more mozzarella and then spoon more marinara on top. Place the final layer of noodles on top, spoon the remaining sauce over them and then cover with a heavy layer of mozzarella. Cover with foil and bake for 30 minutes at 365 degrees or until cooked through. Remove foil and bake 10 minutes more to brown cheese on top. Remove pan from oven and let cool for at least 20 minutes before cutting.

for the Marinara Sauce:
http://rufusguide.wordpress.com/2010/12/23/159/

Benenati Marinara Sauce

5 24 ounce cans of Hunts whole tomatoes
2 tablespoons tomato paste mixed with enough warm water to be the consistency of tomato soup
6 medium cloves garlic finely minced
1 teaspoon sugar
4 basil leaves
1 cup red wine
Heat 2 tablespoons olive oil in a large stock pot (at least six quarts). Add garlic and turn heat down to a low simmer. Stir constantly until garlic softens and starts to look clear. Do not allow garlic to brown. Add tomato paste mixture and stir to incorporate. Bring heat to high and cook till sauce bubbles and thickens. Add all tomatoes and leave the heat on high. Stir and then crush tomatoes. Don’t worry the sauce will be cool at first. Once crushed, tear basil leaves into small pieces and add to sauce along with sugar and wine. Mix and bring to a boil. Turn heat to low and cover pot partially with lid. Cook stirring every five to 10 minutes for three hours or until thick. Do not let sauce stick to bottom of pot. This is base marinara sauce. It can be frozen for future uses or meat and vegetables can now be added to make any number of Italian dishes.

for the Meatballs:
http://rufusguide.wordpress.com/2011/03/23/meatballs/

Benenati Meatballs

• ½ lb ground beef (or veal)
• ½ lb ground pork
• 5 garlic cloves minced
• 1/8 cup red wine
• 1 egg
• 2 tbsp fresh oregano
• 2 tbsp fresh parsley
• Breadcrumbs as needed
• Salt and pepper

Mix everything together. Add breadcrumbs until the mash turns into a thick loaf. Take meat and pack into balls. The size is up to the cook. Brown each in oil and add to simmering marinara an hour before taking off the stove.
Many to| Rufus' Food and Spirits Guide!

Creamy Carbonara in an Instant | Pinoy Recipes | Free Filipino Food Recipes

Photo Courtesy of PinoyFoodBlog

Creamy Carbonara in an Instant | Pinoy Recipes | Free Filipino Food Recipes

Ingredients

2 cans Creamed of Mushroom Soup (preferably Campbell)
250 ml All Purpose Cream (Nestle)
200 grams sweet ham, in small squares
200 grams bacon, shredded
Spinach Fettucine (400 grams noodles are green and I like the contrast of the white creamy carbonara sauce against the green noodles)
1 head garlic
a dash of nutmeg
a dash of pepper
Olive Oil
1/2 cup parmesan cheese for topping

Preparation

1. Prepare the pasta (fettuccine noodles) based on instructions. Set Aside.

2. Fry the bacon until brown and not too crispy. Set Aside 1/4 for topping and the rest for the sauce.

3. In a sauce pan, saute garlic with olive oil. Add ham and 3/4 of the fried bacon.

4. Add the 2 cans of creamed mushroom soup with 2 cans of water.

5. Add the cream. Mix well.

6. Season with nutmeg and pepper.

7. If the bacon or ham you bought was too salty that it made the sauce salty as well, just mix in additional cream to neutralize the salty taste.

8. Serve the sauce and noodles separately. Top with bacon bits.

Serves 15-20 persons

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Many thanks PinoyFoodBlog.com!

Swiss Chard Stuffed Shells Recipe

Swiss Chard Stuffed Shells Recipe - CHOW

INGREDIENTS

* 6 ounces jumbo pasta shells (about 20 shells)
* 2 tablespoons olive oil
* 1/2 medium yellow onion, finely chopped
* 2 medium garlic cloves, minced
* 1/2 teaspoon dried oregano
* 1 teaspoon kosher salt, plus more for salting the water
* 1/4 teaspoon freshly ground black pepper, plus more as needed
* 1 pound Swiss chard, stems removed and leaves coarsely chopped
* 2 cups whole-milk ricotta cheese (about 16 ounces)
* 3/4 cup loosely packed grated Parmesan cheese, finely grated on the small holes of a box grater (about 2 1/2 ounces)
* 1 large egg
* 1 1/2 cups marinara or Basic Tomato Sauce
* 1/2 cup water

INSTRUCTIONS

1. Heat the oven to 375°F and arrange a rack in the middle.
2. Bring a large pot of heavily salted water to a boil over high heat. Add the pasta shells, stir, and cook until al dente, about 10 minutes. Place a colander in the sink and drain the shells. Rinse with cold water until cool and then drain well. Transfer the shells to a medium bowl and set aside. Return the colander to the sink.
3. Heat the oil in a large frying pan over medium heat until shimmering. Add the onions, garlic, oregano, 1/2 teaspoon of the salt, and pepper and cook, stirring often, until the onions are softened, about 5 minutes. Add the chard and cook, tossing constantly with tongs, until completely wilted and tender, about 5 minutes. Transfer the mixture to the colander and let sit, stirring occasionally, until cool enough to handle, about 10 minutes.
4. Meanwhile, place the ricotta, 1/4 cup of the Parmesan, the egg, and the remaining 1/2 teaspoon salt in a large bowl and stir to combine; set aside. Place the marinara or tomato sauce and water in a medium bowl and stir to combine; set aside.
5. When the chard mixture is ready, squeeze large handfuls to release any excess liquid and transfer to a cutting board. Finely chop and add to the ricotta mixture. Stir until evenly combined. Taste and season with salt and pepper as needed. Transfer the ricotta-chard mixture to a large resealable plastic bag and snip 1/2 inch off one bottom corner.
6. Evenly spread 1 cup of the tomato sauce mixture on the bottom of a 13-by-9-inch baking dish. Pipe about 2 tablespoons of the ricotta mixture into each pasta shell and place in a single layer, open side up, in the baking dish. (Alternatively, use a spoon to fill the shells.) Pour the remaining tomato sauce mixture evenly over the shells and sprinkle with the remaining 1/2 cup Parmesan.
7. Cover the dish with foil and bake until the sauce just starts to bubble around the edges, about 20 minutes. Remove the foil and continue baking until the sauce is bubbling vigorously and the edges of the pan start to brown, about 10 minutes more. Remove from the oven and let cool 5 minutes before serving.

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Many thanks CHOW.com!

Spaghetti Carbonara | Panlasang Pinoy

Spaghetti Carbonara | Panlasang Pinoy

Ingredients:

1 lb spaghetti noodles, cooked according to package instructions

4 pieces eggs, beaten

3/4 cup heavy whipping cream

3/4 lb bacon, chopped

1/2 cup parmesan cheese, grated

2 tablespoons green onion, minced

4 cloves garlic, minced

4 tablespoons butter


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Many thanks to PanlasangPinoy.com!!!!

Lasagna in Béchamel Sauce | Panlasang Pinoy

Lasagna in Béchamel Sauce | Panlasang Pinoy: "Ingredients:

1 lb lasagna, soaked in water

1 cup romano cheese

1 1/2 cups mozarella cheese

Meat Sauce:

1 1/2 lb ground beef

3 tablespoons extra virgin olive oil

1 cup celery heart, minced

3/4 cups onions, minced

1/8 cup fresh basil, chopped

28 ounces crushed tomato

1 teaspoon salt

Bechamel Sauce:

1/4 cup butter

3 cups milk

5 tablespoons all purpose flour

1/2 teaspon salt

1/4 teaspoon nutmeg



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Many thanks to PanlasangPinoy.com!!!!

Baked Macaroni | Panlasang Pinoy

Baked Macaroni | Panlasang Pinoy

Ingredients:

1 lb uncooked elbow macaroni

Meat Sauce:

3 tbsp butter

1 lb ground beef

1 ½ cup diced tomatoes (canned)

1 small onions, diced

1/2 cup green bell pepper, diced

1/2 cup tomato paste

1 tsp paprika

1 piece beef cube

1 cup water

1 tbsp sugar

Salt and pepper to taste

Mornay Sauce:

3 tbsp butter

3 tbsp all-purpose flour

2 cups fresh milk

1/4 tsp salt

1 ounce grated parmesan cheese

2 ounces grated sharp cheddar cheese


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Many thanks to PanlasangPinoy.com!!!!

Amici and Cara Mia Gelateria at the Ayala Triangle Gardens | Pinoy Food & Other Cuisine :: Food PhotoBlog and Events

Amici and Cara Mia Gelateria at the Ayala Triangle Gardens | Pinoy Food & Other Cuisine :: Food PhotoBlog and Events: "- Sent using Google Toolbar"

Many, many thanks to:
http://pinoyfood.nimrodel.net

More for 2011 Celebration: Ensaymada with Ube Filling, Macaroni Salad and Nanay's Mechadong Baka

Holiday Treats: Macaroons, Macaroon Pudding Cake with Almond buttercream Frosting and Sweet and Spicy Spaghetti