These 2 recipes are right up my alley. Simple and delicious. Yep! The best of both worlds.
Thanks, allrecipes.com!
Baked Ziti I
|
 |
Submitted By: Colleen B. Smith
Photo By: cookin'mama
|
"Combine ziti pasta, prepared spaghetti sauce, and three kinds of Italian cheeses for a surprisingly quick and budget-friendly Italian casserole that's easy enough for a week-night meal or a covered-dish supper."
INGREDIENTS:
1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
|
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
|
DIRECTIONS:
| 1. | Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain. |
| 2. | In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes. |
| 3. | Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese. |
| 4. | Bake for 30 minutes in the preheated oven, or until cheeses are melted. |
| ALL RIGHTS RESERVED © 2013 Allrecipes.com | Printed from Allrecipes.com 9/26/2013 |
French Bread
|
 |
Submitted By: Jenn Hall
Photo By: lherman
|
"A crisp, crunchy crust and slightly chewy center make this bread as traditional as the breads served in France."
INGREDIENTS:
6 cups all-purpose flour
2 1/2 (.25 ounce) packages active dry
yeast
1 1/2 teaspoons salt
2 cups warm water (110 degrees F/45
|
degrees C)
1 tablespoon cornmeal
1 egg white
1 tablespoon water
|
DIRECTIONS:
| 1. | In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can. |
| 2. | On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled. |
| 3. | Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends. |
| 4. | Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes. |
| 5. | With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack. |
| ALL RIGHTS RESERVED © 2013 Allrecipes.com | Printed from Allrecipes.com 9/26/2013 |
No comments:
Post a Comment