Cooking Method: Boiling
Johnny Marzetti Casserole
I love recipes with a story. I have to say I have never heard of this casserole recipe. The dish originated in Columbus, Ohio, at Marzetti's, an Italian restaurant established in 1896 on Broad St. by an Italian immigrant named Teresa Marzetti. One of the dishes Marzetti offered her customers was a baked casserole of ground beef, cheddar cheese, tomato sauce, and noodles that she named for her brother-in-law Johnny. It was very popular during WWII. The original restaurant closed in 1942, but a second location, opened in 1919 remained in operation until Teresa Marzetti died in 1972. She was also popular for her salad dressings, which you can still buy today. This recipe is very similar to Sour Cream Noodle Bake that I posted recently, minus the sour cream.
By - Prep: 10 mins
- Cook: 1 hrs
- Yields: 6 Servings
Old Fashioned Banana Pudding
Banana pudding is a very old fashioned dessert generally consisting of repeated layers of sweet vanilla flavored custard, cookies (usually Vanilla Wafers or ladyfingers) and sliced fresh bananas placed in a dish and served, topped with whipped cream. It's so simple and yet so deliciously satisfying.
- Prep: 5 mins
- Cook: 15 mins
- Yields: 6 - 8 Servings
Lobster Tails with Citrus Shallot Butter Sauce
My daughter, Grace, who survives almost only on plain pasta, asked me to make lobster. Of course, I immediately went out and found these lobster tails, on sale as well. The most amazing part is the Citrus Shallot Butter Sauce. My husband was drinking it at one point! You wouldn't want to eat this every day, but it's perfect for special occasion.
- Prep: 10 mins
- Cook: 15 mins
- Yields: 4 Servings
Pasta with Mushrooms & Turkey Sausage
This Pasta with Mushrooms & Turkey Sausage is a great weeknight pasta dish to feed your family. Of course, this would exclude my daughter who only eats pasta with butter and Parmesan. It's her loss!
- Prep: 15 mins
- Cook: 30 mins
- Yields: 4 - 6 Servings
Artichoke & Spinach Baked Pasta
Artichoke & Spinach Baked Pasta a great make ahead casserole! As most of you know, any recipe that is lemony and artichokey ends up on my blog!
- Prep: 10 mins
- Cook: 30 mins
- Yields: 6 Servings
Baked Pasta with Sweet Italian Sausage & Kale
Kale is a nutritional superfood. It should have it's own cape! It has antioxidant, anti-inflammatory, and anti-cancer nutrients to name a few. On the downside, it has a large concentration of Vitamin K, which can be a problem for people taking blood thinners because it promotes clotting; the green also contains oxalates, which in lab tests have been associated with kidney stones and some gallstones. Eat raw kale is not a good idea, it will result in digestive issues. This is a great way to introduce some kale into your family's diet. Everyone loved it.
- Prep: 10 mins
- Cook: 45 mins
- Yields: 8 Servings
Carrot Rice Pilaf
This Carrot Rice Pilaf is a very simple, yet delicious side dish. The carrots and celery leaves make it look so colorful.
- Prep: 5 mins
- Cook: 45 mins
- Yields: 6 Servings
Pasta with Broccoli Rabe, Bacon, Bread Crumbs, & Manchego
Pasta with Broccoli Rabe, Bacon, Bread Crumbs, & Manchego a taste of Italy! Pasta di Gragnano is imported from Gragnano, Italy, which is a small town south of Naples that's reputed to be the birthplace of dried pasta. This is where Pasta di Gragnano produces this unique line of bronze-died pasta made with local wheat. The name itself implies a location and style of production, much the same way that a DOC wine appellation does. To be called pasta di Gragnano, the pasta must be produced in a legally defined area in and around the Bay of Naples and it must be made by mixing durum wheat with the calcium poor water of the Monti Lattari. The dough is forced through rough bronze forms and dried at low temperatures in the mountain air. The result is a high quality product with plenty of surface area to absorb the flavor and liquid of the sauce with which it is served.
- Prep: 5 mins
- Cook: 20 mins
- Yields: 6 Servings
Long Lake Lentil Salad
This recipe comes from my friend Jacki. She calls it Long Lake Salad. Du Puy lentils or French green lentils were originally grown in the volcanic soils of Puy in France, but now they're also grown in North America and Italy. They're especially good in salads since they remain firm after cooking and have a rich flavor. They cook a bit slower than other lentils. I used golden raisins and dried apricots instead of currants and added goat cheese and toasted walnuts.
- Prep: 15 mins
- Cook: 20 mins
- Yields: 6 - 8 Servings
Pasta with Shrimp & Green Beans in Red Pepper Oil
Pasta with Shrimp & Green Beans in Red Pepper Oil - I love making a nice Sunday lunch. I happened to have some Key West pink shrimp, which is wild caught in the gulf. Unlike imported shrimp, wild-caught U.S. shrimp is unlikely to contain the drugs and chemicals that are used heavily on many international shrimp farms. Pink shrimp is found in the Gulf and South Atlantic. Those found off southwest Florida are often known as “Tortugas” or “Key West” pinks. These shrimp are known for their pink color and sweet taste. They are pink when raw, so they look like they are already cooked. Years ago, I was hired by a shrimp company for three days to make shrimp scampi demo samples at a Whole Foods convention. I have to say it was really fun!
- Prep: 5 mins
- Cook: 15 mins
- Yields: 4 Servings
