February 13, 2009 | Author admin
Ingredients
1 pound elbow macaroni 15 oz. low fat ricotta cheese 1 3/4 cups skim milk 1/2 cup egg substitute 2 teaspoons brown mustard 1 ?2 teaspoons Tabasco sauce 1/2 teaspoon salt 1/4 teaspoon ground pepper 2 cups shredded low fat cheddar cheese 2 cups torn fresh spinach leaves 1/4 cup grated Parmesan cheese 1/4 cup fine bread crumbs 1 teaspoon paprika
Method
Preheat oven to 375F. Spray a 9 X 13 or 3 quart baking dish with nonstick spray oil. Cook macaroni according to package directions. Meanwhile, in a food processor or blender, mix ricotta cheese, milk, egg substitute, mustard, Tabasco sauce, salt and pepper.
Process until smooth. Drain macaroni, return to pot and add shredded cheddar and spinach. Stir until cheese melts and spinach wilts. Stir in ricotta mixture and scrape into prepared baking dish. In a small bowl, combine Parmesan cheese, bread crumbs, and paprika. Sprinkle evenly over macaroni and cheese.
Bake at 375F for 25 minutes. Serve hot.
February 2, 2009 | Author admin
Ingredients
1 pound elbow macaroni 15 oz. low fat ricotta cheese 1 3/4 cups skim milk 1/2 cup egg substitute 2 teaspoons brown mustard 1 ?2 teaspoons Tabasco sauce 1/2 teaspoon salt 1/4 teaspoon ground pepper 2 cups shredded low fat cheddar cheese 2 cups torn fresh spinach leaves 1/4 cup grated Parmesan cheese 1/4 cup fine bread crumbs 1 teaspoon paprika
Method
Preheat oven to 375F. Spray a 9 X 13 or 3 quart baking dish with nonstick spray oil. Cook macaroni according to package directions. Meanwhile, in a food processor or blender, mix ricotta cheese, milk, egg substitute, mustard, Tabasco sauce, salt and pepper. Process until smooth. Drain macaroni, return to pot and add shredded cheddar and spinach.
Stir until cheese melts and spinach wilts. Stir in ricotta mixture and scrape into prepared baking dish. In a small bowl, combine Parmesan cheese, bread crumbs, and paprika. Sprinkle evenly over macaroni and cheese. Bake at 375F for 25 minutes. Serve hot.
November 1, 2008 | Author admin
Ingredients
1/2 Cup Vegetable oil 3 Cup Chopped onions 1 Cup Chopped bell peppers 3 Teaspoon Salt 1 1/4 Teaspoon Cayenne pepper 1 Pound Andouille sausage; cut 1/4″ slices (or other smoked sausage such as chorizo) 1?1/2 Pound Boneless white and dark chicken meat; cut 1 cubes 3 Bay leaves 3 Cup Medium?grain white rice 6 Cup Water 1 Cup Chopped green onions
Method
Heat the oil in a large cast?iron Dutch oven over medium heat. Add the onions, bell peppers, 2 teaspoons of the salt and 1 teaspoon of the cayenne. Stirring often, brown the vegetables for about 20 minutes, or until they are caramelized and dark?brown in color. Scrape the bottom and sides of the pot to loosen any browned particles.
Add the sausage and cook, stirring often for 10 to 15 minutes, scraping the bottom and sides of the pot to loosen any browned particles. Season the chicken with the remaining 1 teaspoon salt and remaining 1/4 teaspoon cayenne. Add the chicken and the bay leaves to the pot.
Brown the chicken for 8 to 10 minutes, scrapping the bottom of the pot to loosen any browned particles. Add the rice and stir for 2 to 3 minutes to coat it evenly. Add the water, stir to combine, and cover. Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed.
Remove the pot from the heat and let stand, covered for 2 to 3 minutes. Remove the bay leaves. Stir in the green onions and serve.
This recipe yields 10 to 12 servings.
November 1, 2008 | Author admin
Ingredients
3/4 Pound Tasajo; (salt?dried beef) 1 Pound Baby back ribs Salt; to taste Freshly?ground black pepper; to taste 1 Pound Flank steak 1 Pound Pork loin 1 Cup Olive oil 2 Cup Chopped onions 1/4 Cup Chopped garlic 1 Green bell pepper; seeded, chopped 1 Red bell pepper; seeded, chopped 1 Cup Peeled; seeded, chopped tomatoes 1 Tablespoon Cumin 1 Tablespoon Spanish paprika 1 Tablespoon Freshly?ground black pepper 1 Pound Yuca; peeled, and Cut into 2″ pieces 1 Pound Name (white yam); peeled, and Cut into 2″ pieces 1 Pound Yellow malange; peeled, and Cut into 2″ pieces 2 Ears Corn ? kernels scraped from the cob 4 Quart Chicken stock 1 Pound Boniato; cut 2″ pieces 2 Green plantains; cut 2″ pieces Juice of three limes 1 Pound Calabaza; peeled, and Cut into 2″ pieces 2 Ripe plantains; cut 2″ pieces Crusty bread; for serving
Method
Soak the tasajo overnight in cold water, changing the water at least twice. Remove the tasajo from the water and cut into 1?inch pieces. Cut the ribs into individual ribs. Cut the flank steak into 1?inch strips. Cut the pork into 1?inch pieces.
Place the tasajo and ribs in a stock pot and cover with water. Season the water with salt and pepper. Cook the meat for about 1 hour or until the ribs are tender. Remove from the heat and drain. In a stock pot, heat the olive oil.
When the oil is hot, add the onions, garlic, bell peppers, tomatoes, cumin, paprika, and black pepper. Saute the mixture for 2 to 3 minutes. Add the flank steak and pork loin. Brown the meat for 3 to 4 minutes. Season the meat with salt. Add the yuca, name, malanga, and corn. Season with salt and pepper. Add 4 quarts chicken stock and bring to a boil.
Reduce to a simmer and cook for 45 minutes or until the vegetables are tender. Add the boniato, green plantains, and lime juice. Cook for 10 minutes. Add the calabaza and the ripe plantains and cook for 15 minutes. Season with salt and pepper. The stew will be creamy with pieces of meat and vegetables.
Serve with crusty bread. This recipe yields 8 servings.
