Posts filed under 'Reader's contributions'
Sicilian Lasagna with vegetarian version
Steve Callahan’s recipe for an authentic Sicilian Lasagna originates from a family member who hails from Sicily. This recipe is a product of passion for good food and adherance to authenticity. MTS is very excited about sharing this recipe with its readers. MTS has also provided tips of making a vegetarian version of this recipe.
Ingredients:
4 tablespoons olive oil
2 pounds ground beef
1 pound ground pork
5 pound beef roast
6 pounds tomatoes peeled and seeded or (use canned crushed)
1 pound mozzarella cheese
2 pounds ricotta cheese
1 pound parmesan cheese
24 OZ fresh spinach
1 bottle of red wine
1 large onion
6 cloves garlic
3 tablespoons heavy cream
Italian flat leaf parsley
Salt Pepper
1 tablespoon oregano
2 tablespoons basil
1 teaspoon rosemary
1 teaspoon ground cinnamon
2 bay leaves
How to make:
Coat 5 pound beef roast with olive oil salt pepper and 2 cloves garlic then cook in oven at 350 for 2 hours, let cool then cut up the roast very small and add 3 pounds tomatoes peeled and seeded to pot and simmer slowly.
In large pot brown ground meat in olive oil, put in 3 pounds of the tomatoes, the onion and garlic chopped, the spices, and simmer after 1 hour add the red wine let simmer ½ hour. In a lasagna pan layer the sauce and flat pasta noodles. I like homemade but store bought is OK. Then more sauce, then layer the mozzarella cheese and the ricotta and a sprinkle of parmesan then add a layer of spinach, keep this up until it’s gone. Bake at 350 for 1.5 hours. Remove and let stand.
To serve place lasagna on plate then drizzle roast sauce over it and shaved parmesan cheese over that with a sprinkle of the Italian parsley.
So when on the plate you have a serving of lasagna with the roast beef sauce and shaved parmesan with parsley. This goes great with a nice toasted sourdough bread and butter.
MTS vegeterian version: Roast veggies like egg plant, zucchini, carrots, bell peppers and onions until tender. Use this in the place of the beef roast. Use meatless meat balls or soy granules or meatless ground meat in the place of the ground meat.
Recipe Credits: Steve Callahan
Add comment July 15, 2009
Seafood Chowder
Here is a recipe for Seafood Chowder that will make for a very filling one pot meal.
Kind of food: Main course/ Appetizer/Soup
How long: 20 – 30min
Makes: 2-3quarts
Pots and Pans: One stock pot
Ingredients:
1 Lb Shrimp (uncooked)
1 Lb Tuna
1 Lb Orange Roughy
1 Lb Salmon
1 Lb Scallops
1 medium Onion
1 Tbsp garlic crushed
2 large cans of fat free chicken broth
1 Stalk Bok choy
1 Pint heavy cream
1 Pint evaporated milk
Salt and pepper according to requirement
1 tsp Paul Prudhommes Cajun Spice
1 stalk celery
2 Lbs red potatoes peeled & cubed into small pieces
How to make:
Cut fish fillets in 1-1/2 inch cubes. Saute onion, and celery in fat until tender. Do not brown them. Add broth, bok choy, potatoes and seasonings. Cover and simmer until potatoes are tender (about 10 minutes). Add fish and other seafood and simmer about 5-10 minutes. Add undiluted evaporated milk and cream. Heat gently to blend flavors and do not boil. Boiling chowder may curdle it. Adjust seasoning. This chowder can be thickened using corn starch if desired.
Serving Tips: Sea food chowder can be served with ciabatta bread/french baguette. It can be served in bread bowl for a very fancy appeal.
How to make a bread bowl: Warm up a Kaiser roll or any bread roll that is at least 10″ in diameter in a microwave for 10 seconds or in a oven covered with foil to make it soft. Using a sharp knife make an incision one inch from the outer edge and atleast one inch deep. Follow this incision and draw it into a circle one inch deep. Tear open the inner circle that you drew with the knife and scoop out as much bread you want to create a deep bowl.
Ingredients credits: Steve Callahan
Add comment July 7, 2009
Cincinnati Style Skyline Chile (With Vegeterian Option)
This recipe is contributed by MTS reader Steve who has serious passion for chasing and nailing down the authenticity behind every single culinary creation of his.
Ingredients:
4 pounds ground beef chuck
16-23 ounce can of tomato sauce
6 garlic cloves
2/3 cup chili powder
1 tablespoons paprika
2 teaspoons ground cumin
1 teaspoon allspice
1 teaspoon ground coriander
1 teaspoon ground oregano
½ teaspoon cayenne
2 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground mace
1 bay leaf
2 tablespoons wine vinegar
Salt & Pepper
To garnish- 1/2 cup chopped onion and 1/2 cup cheddar cheese
How to:
Boil ground beef in 3 cups of water and 2 cups beef broth. Add 16-23 ounce can of tomato sauce, garlic and all spices. Cook for at least three hours. Cook a package of spaghetti, place spaghetti on plate add chili add chopped onions and finally grated cheddar cheese then top off with oyster crackers.
Yum Yum
MTS tip for a vegeterain version- Subsitute soy nuggets or vegeterian proein nuggets in the place of beef.
Add comment June 30, 2009
MTS annouces a NEW CATEGORY – Reader’s contributions
MTS is excited about announcing a new category – Reader’s contributions. In this section we will feature recipes, tips on food presentation, decor and tips that save time, effort and money. Please email us with your contributions.
MTS email – contact (at) mealtimesuccess (dot) com
Remove spaces in the above id and convert the words in parenthesis to symbols.
Add comment June 30, 2009
