BAKED CAPRESE SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 30m
Yield 8 to 12 appetizer servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F.
- Arrange the sliced baguette bread on a baking sheet. Brush with some of the olive oil and sprinkle with salt. Bake until the bread is pale golden and crisp, about 5 minutes. Remove from the oven. Top each slice of bread with a slice of tomato and sprinkle with salt and pepper. Top each slice of tomato with a slice of mozzarella and sprinkle with salt. Return the baking sheet to the oven until the cheese and tomato are warmed, about 5 minutes.
- Arrange the toasts on a serving platter. Top each toast with a basil leaf. Using the brush, drizzle the remaining olive oil over the basil. Sprinkle with salt and pepper, and serve.
CAJUN JAMBALAYA - EMERIL LAGASSE
I am currently working on a Cajun themed get together. I'll let you know how this recipe works with my guests. Retrieved from www.foodtv.com
Provided by Cristina Barry
Categories Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well.
- In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes.
- Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces.
- Stir in rice and slowly add broth.
- Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes.
- When rice is just tender add shrimp and chicken mixture and sausage.
- Cook until meat is done, about 10 minutes more.
- Season to taste with salt, pepper and Creole seasoning.
CAPRESE PANZANELLA
Fresh mozzarella and basil elevate the classic Italian bread salad to something even more special. Quite possibly the perfect summer salad.
Provided by Kare for Kitchen Treaty
Time 25m
Number Of Ingredients 14
Steps:
- Add 2-3 tablespoons of the olive oil to a large saute pan, and warm over medium heat.
- Keeping the heat on medium, add the bread cubes and the salt, and toss.
- Stir frequently for about 10 minutes, until the cubes are well toasted. Whenever the pan dries out, add a little more olive oil, about a tablespoon at a time.
- Remove bread cubes from heat and allow to cool completely.
- Seed and dice the tomatoes and add to a large bowl. I keep the tomato chunks large - about the same size as the bread cubes.
- Cut the cherry tomatoes in half and add them to the bowl.
- Give the basil a couple of rough chops, and throw it in.
- Dice the mozzarella and add that to the bowl, too.
- Add the cooled bread cubes.
- Make the viniagrette in a small bowl, whisk together all the ingredients.
- Pour the vinaigrette over the bread, veggies, basil, and cheese, and toss gently until well incorporated.
- Let sit for just a few minutes so the bread can soak in just a little of the vinaigrette.
- Add a little more salt and fresh ground pepper to taste, and serve immediately.
ITALIAN PANZANELLA BREAD SALAD
Italy's famous bread salad is usually associated with Tuscany, but my husband's father emigrated from Sicily, so I made up this version of bread salad using the flavors of Sicilian cuisine.
Provided by josephinecooks
Categories Salad
Time 1h32m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Toss the bread cubes with the olive oil to evenly coat. Sprinkle with salt, and toss again. Spread the cubed bread evenly over a baking sheet, and bake in the preheated oven until golden brown, about 12 minutes. Remove from oven and allow to cool completely.
- Toss together the garbanzo beans, tomatoes, peppers, onion, and kalamata olives in a large bowl. In a separate bowl, whisk together the pesto, balsamic vinegar, rosemary, and pepper. Toss the tomatoes with the pesto mixture, and let stand at room temperature for 30 minutes to 1 hour.
- To serve, toss the toasted bread cubes and goat cheese with the tomato mixture. Line a serving platter with a few lettuce leaves. Shred the remaining lettuce, and mound in the center of the platter. Spoon the bread mixture over the lettuce, and sprinkle with toasted pine nuts.
Nutrition Facts : Calories 263.8 calories, Carbohydrate 24.5 g, Cholesterol 11.6 mg, Fat 15 g, Fiber 3.1 g, Protein 8.8 g, SaturatedFat 4.5 g, Sodium 451.9 mg, Sugar 2.1 g
THREE-CHEESE KIELBASA BAKE
My aunt originally made this hearty casserole for family gatherings, and now I enjoy fixing it for my family any night of the week. What a perfect way to sneak in some garden veggies. -Kate Beckman, Hemet, California
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 2 casseroles (10 servings each).
Number Of Ingredients 14
Steps:
- Cook macaroni according to package directions. Meanwhile, in a large skillet, brown sausage in oil over medium heat; drain. Add the onions, zucchini, carrots and garlic; cook and stir until crisp-tender, 5-6 minutes. , Stir in spaghetti sauce and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Drain macaroni., In a small bowl, combine egg and ricotta cheese. In each of 2 greased 13x9-in. baking dishes, layer a fourth of each of the following: macaroni, meat sauce, ricotta mixture, cheddar and mozzarella. Repeat layers. Top with green onions. , Cool 1 casserole; cover and freeze it for up to 2 months. Cover and bake the remaining casserole at 350° for 15 minutes. Uncover; bake until cheese is melted, 15 minutes longer. , Freeze option: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° until heated through, 35-40 minutes.
Nutrition Facts : Calories 359 calories, Fat 22g fat (10g saturated fat), Cholesterol 69mg cholesterol, Sodium 867mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 2g fiber), Protein 18g protein.
MELITZANOSALATA AGIORITIKI (ATHENIAN EGGPLANT SALAD)
There are different ways to make eggplant salad, a very common summer salad in my country. This is a version called 'agioritiki' named from mount Athos (Agion Oros). It's refreshing with smoky flavor and can stay refrigerated up to three days. Serve it as a salad or on top of whole-wheat bread slices.
Provided by constantina
Categories Salad Vegetable Salad Recipes
Time 1h50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium-high heat.
- Pierce the eggplant a few times with the tip of a paring knife or fork. Cook eggplant on preheated grill, turning often, until the skin is charred and the eggplant is tender, about 15 minutes. Set aside until cool enough to handle.
- Remove the skin from the eggplant and dice the pulp. Place into a mixing bowl, and add tomato, onion, parsley, olive oil, vinegar, and feta cheese; mix well. Refrigerate for one hour, and season to taste with salt before serving.
Nutrition Facts : Calories 99.1 calories, Carbohydrate 7 g, Cholesterol 14 mg, Fat 6.9 g, Fiber 3.2 g, Protein 3.4 g, SaturatedFat 2.9 g, Sodium 179.1 mg, Sugar 3.4 g
CONFETTI KIELBASA SKILLET
Here's one of my husband's favorite dishes. When it's in season, substitute fresh corn for frozen. Add a dash of cayenne pepper if you like a little heat. -Sheila Gomez, Shawnee, Kansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil over medium-high heat. Add kielbasa, onion and mushrooms; cook and stir 4-6 minutes or until vegetables are tender. Add garlic; cook 1 minute longer., Add broth and seasoning blend, stirring to loosen browned bits from pan. Bring to a boil; cook 2-3 minutes or until liquid is almost evaporated. Stir in remaining ingredients; heat through.
Nutrition Facts : Calories 347 calories, Fat 9g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 692mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 7g fiber), Protein 18g protein. Diabetic Exchanges
BACCALA ALLA CALABRESE
Provided by Food Network
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a large pot, saute the onions in the olive oil over medium heat until they are translucent, about 3 to 4 minutes. Add the garlic and saute 1 minute. Add the tomatoes, olives, bay leaves, and basil and allow to simmer for roughly 10 minutes. Add the chicken stock, baccala and potatoes; allow to simmer for another 10 to 15 minutes or until potatoes are tender. Season with salt and pepper, to taste and serve immediately.
GEMELLI WITH ASPARAGUS, MOZZARELLA, AND BACON
Asparagus retains its character even when paired with flavorful ingredients, like the bacon used to give depth to this simple pasta dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 7
Steps:
- Snap off and discard the tough ends of the asparagus. Cut the asparagus into 1-inch pieces on the bias; set aside. Bring a large pot of salted water to a boil.
- Cook the bacon in a skillet over medium heat until bacon is crisp and all the fat has been rendered, 15 to 20 minutes. Remove the bacon from pan, and drain on paper towels. Crumble the cooked bacon, and set aside. Remove skillet from heat.
- Add the pasta to the boiling water, and cook until al dente, 5 to 7 minutes. Drain pasta in a colander; set aside.
- Meanwhile, discard all but 1/4 cup bacon fat, and return the skillet to medium heat. Add the asparagus and the red-pepper flakes to the skillet. Cook until the asparagus is lightly browned. Drain the pasta, and add to skillet with the crumbled bacon, and the marjoram; season with salt. Toss together until combined and heated through. Remove the skillet from the heat.
- Add the mozzarella, and toss to combine. Divide the pasta among six plates. Garnish each serving with a grind of black pepper, and serve immediately.
ISRAELI REALLY SIMPLE NO BAKE CHEESECAKE
Every Israeli mother makes this when in a hurry or lazy. Great for parties or the Shavuot holiday. You can make it as small or as large as you need. There are also many ways to make it less rich to cut down calories but the taste will be affected. I often drizzle flavors on the top and between layers like maple syrup, silan (date honey), fig honey, dulce de leche or chocolate sauce.
Provided by Rikal
Categories Cheesecake
Time 20m
Yield 1 medium cake pan, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Put the milk in a shallow dish.
- Dip cookies in milk and line bottom and sides of pan.
- Mix all filling ingredients in a bowl.
- Spread half of the mixture evenly over cookies.
- Dip more cookies in milk to cover cheese mixture.
- Spread the rest of the cheese mixture on top of cookie layer.
- Dip and lay a third layer of cookies.
- Spread the last container of yogurt evenly over the final layer of cookies.
- Crumble more biscuits over the topping.
- Place in refrigerator or freezer for at least 2 hours.
- Remove ahead of time if frozen.
Nutrition Facts : Calories 640.1, Fat 39, SaturatedFat 16.9, Cholesterol 67.9, Sodium 791.8, Carbohydrate 60.8, Fiber 1.9, Sugar 6.4, Protein 12.4
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