Monday, February 28, 2011

Lasagna Soup

Thanks for reminding me about this one Mom!

Ingredients
  • 2 teaspoons olive oil
  • 1 1/2 pounds Italian sausage (bulk or with casings removed)
  • 2 onions, finely chopped
  • 4 garlic cloves, minced
  • 2 teaspoons oregano
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons tomato paste
  • 1 (28-ounce) can diced tomatoes
  • 6 cups chicken broth
  • 2 bay leaves
  • 8 ounces fusilli pasta
  • 1/2 cup finely chopped fresh basil
  • 8 ounces ricotta
  • 1/2 cup grated Parmesan
  • 1/4 teaspoon salt
  • Pinch of pepper
  • 2 cups shredded mozzarella
Instructions
  1. In a large pot, heat the oil over medium heat. Add the sausage and sauté, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 minutes. Drain any excess fat from the pot. Add the onions and sauté until softened, about 6 minutes. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute. Add the tomato paste and sauté until the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their juice, the broth, and the bay leaves and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes.
  2. Add the pasta, then increase the heat to medium-high and boil the soup until the pasta is tender to the bite, following the time recommendations on the pasta package. Discard the bay leaves, then stir in the basil. If desired, season with salt and black pepper to taste.
  3. In a small bowl, combine the ricotta, the Parmesan, the 1/4 teaspoon of salt, and the pinch of pepper. To serve, place about 1 1/2 tablespoons of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top. Makes about 13 cups.




Tiramisu Pudding (Brenna)

"I've made several times and LOVE...I don't put the cognac or brandy in it...although I have put the brandy essence in it, but don't really like it that much." - Brenna

Ingredients:

  • 4 cups milk
  • 2.75 ounces chocolate pudding mix
  • 2.75 ounces vanilla pudding mix
  • 1-1/2 cups brewed coffee, cooled
  • 32 to 36 ladyfinger cookies
  • 1 tablespoon cognac
  • 1 teaspoon unsweetened cocoa powder
  • Whipped cream, for serving
Prepare the tiramisu up to a day ahead to let the flavors mingle.

Directions:

  1. In a small saucepan, stir together 2 cups milk and the chocolate pudding mix over medium heat. Bring to a boil, stirring constantly. Let cool for 5 minutes.
  2. Meanwhile, in another small saucepan, stir together the remaining 2 cups milk and the vanilla pudding mix over medium heat. Bring to a boil, stirring constantly. Let cool for 5 minutes.
  3. Pour the coffee into a shallow dish next to an 8-inch pie pan. Dip the ladyfingers into the coffee, turning to coat, and arrange in a single layer in the pie pan. Sprinkle with half of the cognac. Spread the chocolate pudding on top, then cover with another layer of coffee-dipped ladyfingers. Sprinkle the remaining cognac over the ladyfingers, then spread the vanilla pudding on top. Press a sheet of plastic wrap onto the top of the pudding and refrigerate until set and chilled, about 3 hours. Dust with the cocoa powder and serve with the whipped cream.


Glazed Fresh Apple Cake (Brenna)

This recipe is coming all the way from Australia!!!!! Thanks Brenna! I will be making this very soon and will post a pic and comment for you.

3 cups finely chopped peeled apples
1 (1lb 2.25oz) package Pillsbury moist supreme yellow cake mix
1(3.4 oz) package instant vanilla pudding and pie filling mix
1 1/2 tsp cinnamon
1/2 cup oil
1/2 cup water
4 egg

Glaze: 1 1/4 cup firmly packed brown sugar
1/2 cup butter, cut up
1/4 cup apple juice

Preheat oven to 350 degrees. Generously grease and flour bundt pan. Combine all cake ingredients. Beat at low speed until moist, then 2 min on high. Pour batter into greased pan. Bake for 40-55 min. Cool 15 min.

In Med saucepan, combine all glaze ingredients. Cook on med-high until boiling. Boil 1 minute. Reserve 1/4 cup glaze; keep warm. With cake still in pan, pour remaining glaze over warm cake and edges of pan. Let stand 15 min.

Invert cake onto serving plate. Pour 1/4 c glaze on top. Serve with ice cream or cool whip.

The cake is super moist and delicious:)

Please post comments!

I am so glad everyone is enjoying finding new recipes. I love to cook and try new recipes, especially quick and easy. Please keep the recipes coming! Don't forget to post comments after you tried a recipe to let me know if you like, dislike or tweaked it. :)

Enjoy