Hoagy Pasta Salad by: Debra and Hannah

Ingredients:

2 cups Ribbon or bow tie pasts

1 cup broccoli- cut into bite size

1 cup carrots- cut into bite size

1 cup bell pepper- cut into bite size

1/2 cup red onion- diced

1 cup celery- cut into bite size

1 can black olives- cut into 3rds

1 cup cherry tomatoes- cut in half

1 cup marinated artichoke hearts- cut into bite size (save 1/2 tbs of the juice)

1 cup pepperoni

1 cup salami

1 cup fresh sweet basil

1 cup Mozzarella cheese (string cheese)- cut into bite size

Directions:

Cook pasta, drain, & let cool.

Mix together all of the above ingredients in a large mixing bowl.

Ingredients for the Dressing:

1 Tbs olive oil

1/2 Tbs artichoke juice

1 Tbs italian salad dressing

1 Tbs ranch salad dressing

1/2 cup Parmesan cheese- grated

salt & pepper to taste

Directions:

Mix each of the above ingredients over the pasta, let sit in fridge for at least an hour. If you feel after it's marinated it needs more of any of the above dressing ingredients add a little to taste if you like.

Personal Comment:

This is a refreshing cool salad for a tasty warm day. It's very feeling and goes well with lunch or dinner menus. I give this a 5 out of 5 stars

Italian Spaghettie and Meatballs by: Hannah

Ingredients

1 lb ground beef

1/3 cup minced flat-leaf parsley leaves

1/3 cup bread crumbs

1/2 cup dried onion flakes

3 tablespoons finely grated parmesan cheese

2 large cloves garlic, minced

3 tablespoons milk

1 tablespoon minced fresh thyme

1 large egg, beaten

2 teaspoons kosher salt

1/2 teaspoon Worcestershire sauce

1/2 teaspoon Freshly ground black pepper

1 cup extra-virgin olive oil

Directions

-Mix the ground meat, ricotta, parsley, bread crumbs, onion, parmesan, garlic, milk, thyme, egg, salt, Worcestershire, and black pepper, to taste, in a large bowl. Mix until just combined; don't over mix. The mixture will be pretty soft.

-Using your hands, gently form mixture into 1 tablespoon small meatballs (about the size of ping pong balls). Put them on a large plate or pan; cover and refrigerate at least an hour or up to 24 hours.

-Heat the oil in a medium nonstick skillet over medium-high heat. Add about 1/3 the meatballs and cook, turning occasionally, until well browned on all sides, about 6 minutes. Transfer the meatballs to a plate and repeat with the remaining meatballs.

-Drain off the oil and wipe out the skillet. Return the meatballs to the skillet and pour in the marinara sauce. Bring to a boil, lower the heat, cover, and simmer until the meatballs are cooked through, about 15 minutes.

Personal Comments:

i'm not a meatball kind of gal but i liked these. I would do nothing different no extra spices anymore and it would have killed them. I give these a 5 out of 5 stars.

Rosemary Olive Oil Bread by Hannah

INGREDIENTS

1 tablespoon white sugar

1 cup warm water

1 tablespoondry yeast

1 teaspoon salt

2 tablespoons butter, softened

1 tablespoons rosemary -more to sprinkle over bread

1 teaspoon Italian seasoning

3 cups all purpose flour

1/2 tablespoon olive oil (enough just to coat the bowl)

1 egg, beaten (optional)

DIRECTIONS

-Dissolve the sugar in warm water in a medium bowl, and mix in the yeast. When yeast is bubbly aprox 5-10 min, mix in salt, butter, 1 tablespoon rosemary, and Italian seasoning. Mix in 2 cups flour. Gradually add remaining flour (you may not need a whole cup) to form a workable dough, and knead 10 to 12 minutes.

-Coat the inside of a large bowl with olive oil. Place dough in bowl, cover, and allow to rise 1 hour in a warm location.

-Punch down dough, and divide in half. Line a baking sheet with parchment paper. Lightly grease paper. Shape dough into 2 round loaves, and place on the baking sheet. Sprinkle with rosemary, just a little on top. Cover, and allow to rise 1 hour, or until doubled in size.

-Preheat oven to 375 degrees F (190 degrees C).

-Brush loaves with egg. Bake 15 to 20 minutes in the preheated oven, or until golden brown.

Personal Comments:

MMMMMM- I really can't say more then that. 5 big stars out of 5 stars

Hannah’s Buttermilk cheese rolls by:Hannah

you will need:


1tsp garlic salt
2 cups krusteaz’s buttermilk pancak mix
1 ½ cup water
1/3 cup buttermilk
1 cup grated sharp cheddar
1 Tbs italian seasoning (if you don’t have this recipe here's the following to help)
- 1/8 tsp each of the following
1. dried oregano
2. dried thyme
3. dried rosemary
4. dried baisl


½ cup butter (melt and brush on while still hot)

Directions:
Pre heat oven to 450 degrees f


Mix togther all the INGREDIENTS but the melted butter.


LIGHTLY BUTTER (OR SPRAY WITH PAM) A COOKIE SHEET, PLACE 1 TBS OF BATTER ON COOKIE SHEET ABOUT 1 INCH APART (THE DOUGH DOESN’T RISE TO MUCH SO IF YOU’D LIKE TO MAKE THEM SMALLER THE COOKING TIME WILL CHANGE TO 5-8 MIN. iF YOU’D LIKE TO MAKE THEM BIGGER THE COOKING TIME WILL CHANGE TO 10-12 MIN)


cOOK FOR 8-10 MIN OR UNTIL TOPS OF THE ROLLS START TO GET A LITTLE GOLDEN BROWN.


BRUSH MELTED BUTTER ON THE ROLLS RIGHT AFTER YOU BRING THEM OUT OF THE OVEN .

Prep time: 10 min
cook time: 10 min
cooking level: easy

Personal comments:
LOVE IT wow red lobster as nothing on me!!!!! 5 stars out of 5 stars all the way!!!

Italian Toast appitizer by: DARA

You will need



French bread- cut at an angle
12 thin slice of prosciutto
1 round white mozzerelle choose thinly sliced
1-2 red tomatoes
12-15 baisl leafs
olive oil
fresh ground black pepper
1 head of garlic- cut whole head in half- horizontally



Pre heat the oven to a high broil.



Cut the bread and set again



Cut the prosciutto to fit the bread and set aside.

cut the cheese to fit the bread and set aside

cut the tomato to fit the bread and set aside



Heat a pan to a med high heat put a pink of olive oil on pan. with the garlic cut horizontally and the oil heated rub your garlic with outer peels still on to hold it together over the oil and hot pan to heat up garlic and soften. Rub heated garlic over the bread. and place on a cookie sheet.


Cover the bread with the prosciutto and place in the oven to toast on a high broil.

Place the cheese over the prochutto, then the tomato followed by the baisl leafs and sprinkle with olive oil and freshly ground black bepper

prep time: 10-15 min
cook time: 5-8 min
cooking level: easy

Personal Comments:
WOW! that's all i have to say is WOW WOW!!!!! 5 stars out of 5 stars

Olive Spread by: Hannah

you will need:

1 can black olives
2-3 green olives (place one green olive at a time and taste- these olives can be very over powering)
2-3 cloves garlic- minced
1 tbs olive oil (add a little at a time you don't want it to runny)
1tsp balsamic vinigar
1 loaf of french bread

Place each of the above items in a food processor and mince together.

Spread over a freash loaf of french bread and enjoy

Prep time: 10-15 min
cook time: 0
cooking level: easy

Persoal Comments:
I love love love love love this recipe 5 stars out of 5 stars baby!

Caesar Chicken Wraps by: Hannah

you will need:

1/2 cup Caesar salad dressing
1/4 cup Grated Parmesan cheese, divided
1 tsp Lemon juice
1 tsp oregano
1/4 tsp Pepper
1 package (8 oz) cream cheese (softened to room temp- if just out of fridge heat in the microwave for 8-10 sec on high.)

1 Garlic clove, minced
1 diced celery
1 small onion chopped
1 can shredded chicken
1 large red tomato sliced
1 head of romaine lettuce
5 Flour tortillas (10-12 inches- the bigger the easier to wrap- if you don’t have the big ones use tooth picks to keep closed till eating.)

Preparation:

cook onions, garlic, and celery make sure not to get them to soft- then set aside.

In a small mixing bowl, mix the cream cheese, salad dressing, Parmesan cheese, lemon juice, oregano, and pepper. When mixed well take 2 tbs out and set aside for later. With the remaining cream cheese mix add the diced celery, onions, garlic, and canned chicken mix well.

For easier wrapping place wraps in the microwave for 10- 15 sec don’t get them to hot just long enough to soften them. Spread the cream cheese mix you set aside on the tortilla wrap. Then place a few romaine lettuce pieces on the tortilla and place the tomatoes on top. Spread about 1/4 cup cream cheese chicken mixture on top of the tomatoes. Roll up, cut in half, and serve.



*also good as a sandwich with bread


Prep time: 10 min
cook time: 10 min
cook level: really easy

Personal comments:
I love this recipe. And all my helpful hints I put in this recipe. I gave this a 5 stars out of 5 stars.

*Chicken Parmesan By: Hannah ngeat

You will need:

8 slices whole-wheat bread
1 tablespoon fresh (or dried) oregano
1 teaspoon garlic powder
4 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
2 egg whites
1/2 cup milk
1/2 cup all-purpose flour
4 (6 ounce) skinless boneless chicken breast halves, pounded to 1/2-inch thickness
cooking spray
1 jar good-quality marinara sauce (about 3 1/2 cups)
3/4 cup (3 ounces) shredded mozzarella cheese
2 tablespoons (1/2-ounce) shredded Parmesan
1 box of pasta
3 garlic cloves minced

Directions
Preheat the oven to 400 degrees F.

Place the bread in the bowl of a food processor and process until fine crumbs are formed, about 25 to 30 seconds. Put the crumbs on a baking sheet and bake for 12 minutes, until golden. (You will wind up with about 1 1/3 cups toasted crumbs.)

Start cooking your pasta and marinara sauce- add minced garlic to sauce.

In a medium bowl (bowl #1), toss the crumbs with oregano, garlic powder, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper. In bowl # 2, whisk the egg whites and milk together. In a bowl #3 stir together the flour, and the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Dip each piece of chicken, 1 piece at a time, in bowl 1, then bowl 2, last bowl 3.

Place breaded breasts in a buttered glass baking dish and spray on each side with cooking spray, about 5 seconds total per side. Bake breasts until cooked though and crumbs are browned, about 15 minutes.

Heat a pan to a high heat and add olive oil place chicken one at a time and cook for 2 min on each side till really golden and crispy. Place pasta on a plate and pour marinara sauce over pasta and place chicken on top, sprinkle mozzarella and parmesan cheese on chicken soon so it melts.

Personal comments:
I used a sweet marinara it seems to go better with this kind of chicken. I would say that you use fresh oregano it makes the taste so much better. I love love love chicken parmesan I eat it every were I go to see who has the best so far dave and busters as taken the gold but this comes close. This is my favorite dish of all and I would have to give it a 5 out of 5 stars.

Tomato cottage cheese chicken pasta by: Hannah

you will need:

4 boneless chicken breasts (or 4 -4oz pork chops)
1/4 teaspoon dried oregano
1 can tomato sauce (for better taste try a seasoned tomato sauce)
1 small can tomato paste (or 1 cup whipping cream) -this is to thicken the sauce for later
1 can chicken broth
1/2 lemon, zested
2 tablespoons lemon juice

Tomato cottage cheese mix:

1 tablespoon olive oil,
2 cloves garlic, minced
1 small white onion, diced or sliced
1 can diced tomatoes (for better flavor try any seasoned diced tomatoes)
1 (10-ounce) bag of frozen spinach (thawed and excess water squeezed out)
1/2 teaspoon salt,
1/2 teaspoon freshly ground black pepper,
1/4 teaspoon dried thyme
1/4 cup (2 ounces) cottage chees

Directions

Boil water and cook your pasta, when cooked all the way rinse with cold water to stop it from cooking.

Heat a medium sauce pan on high while adding tomatoes sauce, tomato paste (or whipping cream), chicken broth, lemon zest, lemon juice, and dried oregano- bring to a boil. Add chicken (or pork chops) and boil for 2-3 minutes, turn heat down to a low simmer and cook for 20-30 minutes.

*Thaw out the spinach and drain the extra water and set aside.

Tomato cottage cheese mix:

5-10 minutes into cooking the meat in a different medium saute pan warm the 1 tablespoon olive oil over medium heat. Add the garlic and onions cook until fragrant, about 1-2 minute. Add the canned diced tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the cottage cheese to the bowl as well, and stir to combine and cover to keep warm and set aside.

Rinse the spaghetti noodles in hot water to loosen and reheat.

When your serve place your noodles on a plate then place the chicken on top and sprinkle some fresh or dried oregano on the chicken. Then place the tomatoe cottage cheese mix on top of the chicken and then spoon some sauce over the top and enjoy!

Personal comments:

I found this recipe on line and I changed it completely they asked for sun-dried tomatoes but I find those to be a little sour. They also asked for goat cheese, but I find that to taste really nasty- so I added cottage cheese to make it like lasagna . Also they asked you to cook the pork with oil but I found that to make the to pork really dry so I made up a sauce to cook it in and I love it! They also told you to stuff the pork chops with the Tomato cottage cheese mix before you cooked it but I found it harder to cook and all the stuffing fell out, plus the pork chops were so thin I didn’t have much room to stuff it with. So I just placed the tomato cottage cheese mix on top and it worked out perfectly this way people can put as much as they like.
Another thing is this recipe works well with chicken too, I just wanted to find a different way to cook pork. I would give this recipe a 4 1/2 out of 5 stars!





*helpful hints

Basil cream spaghetti sauce by: Dara

You will need:

1 package of hot sausage (or not hot if you like)
1 bottle or can of any spaghetti sauce you like
1 cup- chopped basil leafs (set aside a few for garnish if desired)
2 cups whipping cream or sour cream
1 small white onion- diced
2 cloves of garlic (less or more if you desire)- minced
1 Tbs sugar
5-8 cherry tomatoes (fresh is better but if desired you can add any other kind canned or not)- diced
1 can black olives (drain the water)
Fresh parmesan cheese for serving (it just taste better fresh)
1 package of spaghetti noodle

Start to boil a pot of water for the noodles add a little oil to the water to help the noodles not stick together. When the water has come to a small boil add the uncooked noodles and keep stirring so they do not burn to the bottom of the pot. When the noodle is tender drain water out and run under cold water to stop it from cooking more.

Pour your spaghetti sauce into a pot and heat on med. Add the cream and stir turning up the heat to help thicken the sauce. Stir occasionally so sauce does not burn to the bottom.

Mean while spray a pan with butter and cook your sausage (remember to help the sauce w/ flavor you want all the extra juices to add to spaghetti sauce) Make sure the sausage it fully cooked. You may cut it in half and cook it for a little and then cut into smaller peace to speed up the cooking. When finished put the sausage aside for later (this way when serving people can add as little or as much as they like)pour the sausage sauce into the spaghetti sauce for extra taste. Spray the pan with more butter and put the uncooked onions in the pan, cook till almost see through.

Then add the garlic and cherry tomatoes to the sauce and sugar and mix well. Then add the basil leafs and black olives,mix well and cook for a few more minuets.

Before serving run the noodles under hot water to loosen and also heat back up.

When serving place the spaghetti noodles onto the plate add the cut up sausage you set aside earlier. Then cover that with the sauce and sprinkle with parmesan and the left over basil leafs.

Cook time 15-20 min. over all really easy


Personal comments-
I would add black olives and white onion to the sauce it helps with the look and I love the taste! Above I have added these items and high lighted them in and red- if you would like to add them to make it easier! I gave this a 5 out of 5 stars.

Artichoke suprise by Dara

you will need:

Full Artichoke (uncooked)
2 or more cups whipping cream
1 Tbs butter
salt and pepper to taste
2 cloves (or more) garlic
2 1/2 cups parmesan cheese

Cut the stem of the artichoke off and pluck any bad leafs from the bottom. Then cut the tips of the top leafs off (both as shown below- when cutting the tips of the top leafs off do not follow picture #1 that's to much it wont look right. Follow the next picture #2)



(another thing you don't need to cut all the outter leafs just the top ones)



Turn a pot of water on and place artichoke inside. Boil till center of the bottom of the artichoke is a darker green and fork tender. Do hot boil to long or the next step will ruin the look of the finished product.

Mean while pour about 2 cups of whipping cream and 1 Tbs butter, and 1 cup of the cheese into a pan and turn on the heat to medium low. Then cut up about 2 garlic cloves and set aside. Now turn the heat up and add salt and pepper just a pinch for taste. Then add garlic, keep stirring the cream on medium high now the heart will thicken the cream. Mean while add the rest of the parmesan cheese to help with the thickness. Keep stirring so it does not stick to the bottom.

The following is a diagram of what an artichoke is...on the inside:



After the artichoke is cooked take it out of the hot water (do not dump hot water out yet) Then drain as much water out at possible, running it under cold water so it does not burn you during the next few steps. Now with tongs (being very genital to not push the outer leafs out to far) peel out the center (inner petals) leafs (now I would place them on a plate because for the cost of artichokes I hate to waist anything) but when you get closer to the heart of the artichoke you don't want to save those leafs. Protecting the heart are tons of pokey hairs(the choke-you do not eat). If you have boiled it just long enough those hairs should come out easy with a spoon. (Remember to be genital with the remaining leafs so you have a prettier finish product.)The picture below is half of the hairs spooned out to show you how it should look!

Once all the hairs have been scrapped out run it under water to rinse out any other hairs. Then place back in hot water to heat back up, just 1 min.



Place the finished artichoke in a bowl and take the now thicker cream mix and pour over artichoke evenly. Making sure that you get as much as you can in between the leafs. Then sprinkle with parmesan cheese and serve.


Cook time 15-20 min. over all really easy


Personal comments-

It's a good appetizer and it goes fast so the bigger the artichoke the better. It's best if you also have enough cream on the side because I’ve always found that cream runs out even faster...lol! The cream mix also goes. Over all I have to give this a 5 out of 5 stars! I love it!!!!

Sweet Ginger Fish by: Dara

You will need:

Samon (of any fish)
ginger (about the size of your middle finger- and then cut into very thing strips)
3 cloves of garlic- minced
1 white onion
1-2 tomatoes- diced
1 tsp salt
2-3 Tbs palm sugar (or white sugar)
2-3 Tbs cooking veg. oil

To cook:

Put oil in a sause pan and turn to a med/high heat. Add garlic, ginger,and onions and let cook till onions start to become soft. Then add tomatoes, salt, and sugar and place lid on pan and let simmer. Then add fish and place some of the giniger mix on your fish( for better flavoring) and cook for 3-5 min on each side (depending on thickness of your fish) put lid on and let simmer for 10-15 min or until fish in fully cooked.

Surve with rice and sweeze lemon wedge over fish and sprinkle with chinees parsley.

Cook time 15-20 min


Personal comment:
I'm not a fish eater infact i get sick even w/ the smell. But my husband might as well live in the sea...and he had me try this fish and i was blown away...i mean it tasted so good i ate and ate. so i will have to give it a 5 star out of 5 rating!

Mini fancy toast! by:hannah

Mini fancy toast!

Ingredients
1/2 cup water
3 tablespoons cider vinegar
1 1/2 tablespoons brown sugar
1/2 small red onion, very thinly sliced
8 slices thin white bread, recommended: Pepperidge Farm
Extra-virgin olive oil
1 large or 2 small green apples
4 to 6 ounces aged Gouda
1 tablespoon Dijon or whole grain mustard, apple butter or chutney
1/2 bunch watercress
8 thin slices prosciutto
Freshly cracked black pepper

Directions

Preheat the oven to 400 degrees F.

Bring water, vinegar and brown sugar to a boil. Add the onions and remove from the heat. Cover, and set aside until the onions come to room temperature.

Trim the crusts off the bread and cut the bread into thirds, for 3 rectangles per piece. Lightly brush both sides of the bread pieces with olive oil and lay out on a baking sheet. Toast in the oven until just crisp and lightly brown, about 5 minutes. Cool.

To assemble: Quarter, core, and very thinly slice the apple, (a mandolin is terrific for this). Very thinly slice the cheese into triangles or shards that will fit nicely on the bread.

Place a dab or smear of mustard on the bread. Place a piece of apple, cheese and 1 or 2 sprigs of watercress on each piece of toasted bread. Wrap a small piece of prosciutto around each stack to make a neat package. Top with a little bit of the pickled onions, a drizzle of olive oil and freshly cracked black pepper. Serve at room temperature.



cook time 10- 20 min

Personal comments:

I made the mistake of making it to early (next time I'll cook these and eat them right away not wait till dinner's ready). It got a little cold and I tried to warm it up by putting it in the microwave for 30 sec. it melted the cheese and the bread got all soggy! But if that had not happened it would have been near perfecting so i give it a 3 1/2 out of 5 stars!