Spinach Ziti SERVINGS:6 INGREDIENTS (Nutrition) * * * * * * 8 ounces ziti pasta 1 (14.

5 ounce) can Italian-style stewed tomatoes 1/8 teaspoon crushed red pepper flakes 4 ounces fresh spinach, washed and chopped 2 ounces cream cheese 1/4 teaspoon ground nutmeg

DIRECTIONS 1. Bring a large pot filled with salted water to a boil. Add ziti and cook until tender but still firm, about 12 minutes. 2. Meanwhile, in a medium sized non-reactive pan, combine tomatoes and hot pepper flakes. Warm over medium-low heat, breaking up tomatoes if necessary. 3. Drain pasta and return to hot pan. Add spinach, cream cheese and nutmeg. Cook, stirring, over low heat until spinach wilts, 1-2 minutes. Pour tomato sauce over spinach ziti. Stir and toss gently to mix. Cinnamon-Roasted Almonds SERVINGS:5 NGREDIENTS (Nutrition) * * * * * * 1 egg white 1 teaspoon cold water 4 cups whole almonds 1/2 cup white sugar 1/4 teaspoon salt 1/2 teaspoon ground cinnamon

DIRECTIONS 1. Preheat oven to 250 degrees F (120 degrees C). Lightly grease a 10x15 inch jellyroll pan. 2. Lightly beat the egg white; add water, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan. 3. Bake for 1 hour in the preheated oven, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers. Orange Honey Garlic Chicken SERVINGS:5 INGREDIENTS (Nutrition) * * * * * * * 1 (2 to 3 pound) whole chicken, cut into pieces 3 tablespoons soy sauce 2 tablespoons honey 1/4 cup orange juice 2 cloves crushed garlic 1/2 teaspoon dried oregano 1/4 teaspoon ground black pepper

* 1/2 teaspoon paprika DIRECTIONS 1. To Make Marinade: Combine the soy sauce, honey, orange juice, garlic, oregano, pepper and paprika. Mix all together and pour over chicken pieces. Refrigerate for 2 to 4 hours. 2. Preheat oven to 350 degrees F (175 degrees C). 3. Remove chicken from refrigerator. Place chicken and marinade in a 9x13 inch baking dish and bake, uncovered, in preheated oven for 1 1/2 hours. Baste once. FOOTNOTE The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary. Tiramisu SERVINGS:16 INGREDIENTS (Nutrition) * * * * * * * * 2 cups mascarpone cheese 3 cups heavy whipping cream 1/4 cup confectioners' sugar 1/2 teaspoon vanilla extract 3 tablespoons coffee-flavored liqueur 1 teaspoon instant coffee granules 1 (10 inch) angel food cake 1/4 cup unsweetened cocoa powder *

DIRECTIONS 1. In a large bowl, combine mascarpone cheese, cream, sugar, vanilla, coffee liqueur, and instant coffee. Whip until stiff. 2. Split sponge cake in half, creating a top and bottom layer. Spread cream mixture on bottom layer, and replace top half of cake. Refrigerate for 1 hour. Just before serving, dust top of cake with cocoa powder. Asparagus and Cashews SERVINGS:4 INGREDIENTS (Nutrition) * * * * * * 2 tablespoons olive oil 2 tablespoons sesame oil 1 teaspoon minced fresh ginger root 1 bunch asparagus stalks, ends cut 1 tablespoon soy sauce 1/2 cup chopped cashews

DIRECTIONS 1. Heat olive oil and sesame oil in a wok over low to medium heat. Add ginger, and stir-fry until slightly brown. Add asparagus, and stir-fry for a few minutes before adding soy sauce and cashews. Cook until asparagus is tender but still

crisp and bright green, stirring frequently Double Tomato Bruschetta SERVINGS:12 INGREDIENTS (Nutrition) * * * * * * * * * * 6 roma (plum) tomatoes, chopped 1/2 cup sun-dried tomatoes, packed in oil 3 cloves minced garlic 1/4 cup olive oil 2 tablespoons balsamic vinegar 1/4 cup fresh basil, stems removed 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 French baguette 2 cups shredded mozzarella cheese

DIRECTIONS 1. Preheat the oven on broiler setting. 2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes. 3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown. 4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese. 5. Broil for 5 minutes, or until the cheese is melted. Baked Potato Skins SERVINGS:8 INGREDIENTS * * * * * * * * * * * 4 large baking potatoes, baked 3 tablespoons vegetable oil 1 tablespoon grated Parmesan cheese 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon paprika 1/8 teaspoon pepper 8 bacon strips, cooked and crumbled 1 1/2 cups shredded Cheddar cheese 1/2 cup sour cream 4 green onions, sliced

DIRECTIONS 1. Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potatoes skins on a greased baking sheet. Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins. Bake at 475 degrees F for 7 minutes; turn. Bake until crisp, about 7 minutes more. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. Serve immediately.

Elegant Oyster Soup SERVINGS:6 INGREDIENTS (Nutrition) * * * * * * * * * * * * * * * * * 2 tablespoons butter 1/2 cup carrot, finely chopped 1/2 cup onion, finely chopped 1/2 cup celery, finely chopped 1/2 cup button mushrooms, chopped 1/2 cup butter 1/4 cup all-purpose flour 1 quart chicken broth 1 (14 ounce) can artichoke hearts, drained 1 bay leaf 3/4 teaspoon salt 1/2 teaspoon cayenne pepper 1/4 teaspoon dried thyme 1/4 teaspoon dried oregano 1/4 teaspoon dried sage 1 cup heavy cream 12 shucked oysters and juice

DIRECTIONS 1. In a large pot, saute chopped carrot, onion, celery and fresh mushrooms in 2 tablespoons of butter for 5 minutes or until the onions are transparent. 2. In another large pot, melt 1/2 cup butter and stir in the flour. Cook for 5 minutes. 3. Whisk in the chicken broth to the flour mixture. Add the sauteed vegetables, artichokes hearts, bay leaf, salt, cayenne pepper, thyme, oregano and sage. Simmer for 30 minutes over medium heat. 4. Whisk in cream and add oysters; bring to a simmer, but do not boil. Peanut Butter Crunch Apples SERVINGS:6 NGREDIENTS (Nutrition) * * * * * * * * 6 Granny Smith apples 6 wooden sticks 1 (14 ounce) package individually wrapped caramels, unwrapped 2 tablespoons water 1/2 teaspoon vanilla extract 3 cups chopped peanut butter filled sandwich cookies 4 ounces milk chocolate, chopped 4 ounces white chocolate, chopped

DIRECTIONS 1. Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil. 2. Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in the vanilla. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of

the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan. 3. Spread the chopped cookies out on a dinner plate. Roll caramel apples in the cookies and place on the aluminum foil. Place the milk chocolate and white chocolate into separate microwave-safe bowls. Heat in the microwave at 30 second intervals, stirring between each, until melted and smooth. Drizzle milk chocolate over the apples, then drizzle the white chocolate over the milk chocolate. Refrigerate until ready to serve. Beth's Spicy Oatmeal Raisin Cookies SERVINGS:36 INGREDIENTS (Nutrition) * * * * * * * * * * * * * 1/2 cup butter, softened 1/2 cup butter flavored shortening 1 cup packed light brown sugar 1/2 cup white sugar 2 eggs 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon salt 3 cups rolled oats 1 cup raisins

DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets. 3. Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long! World's Best Lasagna SERVINGS:12 INGREDIENTS (Nutrition) * * * * * * * * * * * * 1 pound sweet Italian sausage 3/4 pound lean ground beef 1/2 cup minced onion 2 cloves garlic, crushed 1 (28 ounce) can crushed tomatoes 2 (6 ounce) cans tomato paste 2 (6.5 ounce) cans canned tomato sauce 1/2 cup water 2 tablespoons white sugar 1 1/2 teaspoons dried basil leaves 1/2 teaspoon fennel seeds 1 teaspoon Italian seasoning

* * * * * * * * *

1 tablespoon salt 1/4 teaspoon ground black pepper 4 tablespoons chopped fresh parsley 12 lasagna noodles 16 ounces ricotta cheese 1 egg 1/2 teaspoon salt 3/4 pound mozzarella cheese, sliced 3/4 cup grated Parmesan cheese

DIRECTIONS 1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally. 2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt. 3. Preheat oven to 375 degrees F (190 degrees C). 4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. 5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving. FOOTNOTES * * Wine Tip Try with an Italian red like Barbera or Chianti Classico. Banana Crumb Muffins SERVINGS:10 INGREDIENTS (Nutrition) * * * * * * * * * * * * 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 3 bananas, mashed 3/4 cup white sugar 1 egg, lightly beaten 1/3 cup butter, melted 1/3 cup packed brown sugar 2 tablespoons all-purpose flour 1/8 teaspoon ground cinnamon 1 tablespoon butter

DIRECTIONS 1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers. 2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. 3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. 4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean. Apple Pie by Grandma Ople SERVINGS:8 INGREDIENTS (Nutrition) * * * * * * * 1 recipe pastry for a 9 inch double crust pie 1/2 cup unsalted butter 3 tablespoons all-purpose flour 1/4 cup water 1/2 cup white sugar 1/2 cup packed brown sugar 8 Granny Smith apples - peeled, cored and sliced

DIRECTIONS 1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer. 2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. 3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft. FOOTNOTE Baking pie is a rather straightforward technique, but a few tips can only help to make your pies come out looking and tasting perfect! *

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