Crock-pot Lasanga
(Source: About.com)
1 lb. ground beef
1 large onion, finely chopped
2 garlic cloves, crushed and minced
1 large jar spaghetti sauce (such as Ragu in the 1 lb. 10 ounce jar)
1 package (8 ounces) no-boil lasagna noodles
16 ounces shredded mozzarella cheese
1 lb. ricotta cheese
1/4 cup milk
1 egg
1/2 cup shredded Parmesan/Romano cheese
Salt and pepper to taste
1. Brown the beef, onion, and garlic in a little oil in a frying pan. Drain off any grease.
2. Add the spaghetti sauce into the browned meat mixture. Mix well.
3. In a separate bowl, mix the ricotta cheese, milk, and egg.
4. Beat until thoroughly mixed and smooth. Then mix in the mozzarella cheese and the grated cheese, so that all the cheeses are combined.
5. Grease the slow cooker/Crock Pot with some vegetable shortening on the bottom and sides.
6. Put about 1/4 of the meat and sauce mixture in the bottom of the slow cooker/Crock Pot. Put a layer of noodles on top of that (break or cut them if needed). Put about 1/3 of the cheese mixture on top of that. Then repeat with sauce, noodles, cheese for another 2 layers. Top with meat sauce. Cook on low for 4-6 hours or until noodles are tender.
Tuesday, July 17, 2007
Friday, July 6, 2007
WC Platinum Chef Challenge
Round 3 of the Platinum Chef is post on Bensbabes blog. Check it out and participate if you can.
This round will be up until July 20th.
Here is a link to the challenge... Round 3
This round will be up until July 20th.
Here is a link to the challenge... Round 3
Thursday, July 5, 2007
Baking Recipe of the Week
This recipe will be the recipe of the week from 7/5 until 7/20. Hope that gives everyone more time to make and enjoy the recipe!
Layers of Love Chocolate Brownies
(Source: VeryBestBaking)
3/4 cup all-purpose flour
3/4 cup baking coco
1/4 teaspoon salt
1/2 cup (1 stick) butter, cut in pieces
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 large eggs, divided
2 teaspoons vanilla extract
1 cup chopped pecans
3/4 cup white chocolate morsels
1/2 cup caramel ice cream topping
3/4 cup semi-sweet chocolate morsels
1. Preheat oven to 350° F. Grease 8-inch-square baking pan.
2. Combine flour, cocoa and salt in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Add vanilla extract; mix well. Gradually beat in flour mixture. Reserve 3/4 cup batter. Spread remaining batter into prepared baking pan. Sprinkle nuts and white morsels over batter. Drizzle caramel topping over top. Beat remaining egg and reserved batter in same large bowl until light in color. Stir in semi-sweet morsels. Spread evenly over caramel topping.
3. Bake for 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Cut into squares.
Layers of Love Chocolate Brownies
(Source: VeryBestBaking)
3/4 cup all-purpose flour
3/4 cup baking coco
1/4 teaspoon salt
1/2 cup (1 stick) butter, cut in pieces
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 large eggs, divided
2 teaspoons vanilla extract
1 cup chopped pecans
3/4 cup white chocolate morsels
1/2 cup caramel ice cream topping
3/4 cup semi-sweet chocolate morsels
1. Preheat oven to 350° F. Grease 8-inch-square baking pan.
2. Combine flour, cocoa and salt in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Add vanilla extract; mix well. Gradually beat in flour mixture. Reserve 3/4 cup batter. Spread remaining batter into prepared baking pan. Sprinkle nuts and white morsels over batter. Drizzle caramel topping over top. Beat remaining egg and reserved batter in same large bowl until light in color. Stir in semi-sweet morsels. Spread evenly over caramel topping.
3. Bake for 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Cut into squares.
Cooking Recipe of the Week
This recipe will be the recipe of the week from 7/5 until 7/20. Hope that gives everyone more time to make and enjoy the recipe!
Smoky Grilled Butterflied Chicken
(Source: Martha Stewart)
1/4 cup sherry vinegar
1/4 cup olive oil
4 garlic cloves, minced
2 tablespoons smoked paprika
1 tablespoon coarse salt
1 whole chicken (3 to 4 pounds), rinsed
1. Combine vinegar, oil, garlic, paprika, and salt in a nonreactive baking dish or large resealable plastic bag.
2. Remove backbone from chicken using kitchen shears. Place chicken, breast side up, on cutting board, with legs extended on both sides. Press firmly on breastbone to break it and flatten chicken. Add to marinade. Cover dish or seal bag, and refrigerate at least 4 hours (or overnight), turning occasionally.
3. Preheat grill to medium. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 or 6 seconds.) Remove chicken from marinade; discard marinade. Place chicken, skin side down, on grill. Close cover, and grill 15 minutes. Flip chicken, and close cover. Grill until an instant-read thermometer inserted into thickest part of the breast registers 165 degrees, about 20 minutes more.
Happy Cooking
Smoky Grilled Butterflied Chicken
(Source: Martha Stewart)
1/4 cup sherry vinegar
1/4 cup olive oil
4 garlic cloves, minced
2 tablespoons smoked paprika
1 tablespoon coarse salt
1 whole chicken (3 to 4 pounds), rinsed
1. Combine vinegar, oil, garlic, paprika, and salt in a nonreactive baking dish or large resealable plastic bag.
2. Remove backbone from chicken using kitchen shears. Place chicken, breast side up, on cutting board, with legs extended on both sides. Press firmly on breastbone to break it and flatten chicken. Add to marinade. Cover dish or seal bag, and refrigerate at least 4 hours (or overnight), turning occasionally.
3. Preheat grill to medium. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 or 6 seconds.) Remove chicken from marinade; discard marinade. Place chicken, skin side down, on grill. Close cover, and grill 15 minutes. Flip chicken, and close cover. Grill until an instant-read thermometer inserted into thickest part of the breast registers 165 degrees, about 20 minutes more.
Happy Cooking
Tuesday, July 3, 2007
ROTW Questions
Please help me make this site everything you want to see!!!
If you have any thoughts or suggestions on what you would like to see on this blog. Please e-mail me at whatscookingblog@gmail.com
If you have any thoughts or suggestions on what you would like to see on this blog. Please e-mail me at whatscookingblog@gmail.com
Vote for Next Week's Recipes
Please vote for next weeks recipes of the week. I am going to start posting recipes every two weeks until we have more input for recipes.
Voting is over for this week, please check back in 2 weeks.
Baking Recipe of the Week
Chocolate Carmel Brownies
Layers of Love Chocolate Brownies
Chocolate Cake
Cooking Recipe of the Week
Short Ribs
Smoky Grilled Chicken
Carnitas
Voting is over for this week, please check back in 2 weeks.
Baking Recipe of the Week
Chocolate Carmel Brownies
Layers of Love Chocolate Brownies
Chocolate Cake
Cooking Recipe of the Week
Short Ribs
Smoky Grilled Chicken
Carnitas
Monday, July 2, 2007
Wagon Wheel Pasta Salad
Southweest Wagon Wheel Pasta Salad
(Source: Family Recipe of BensBabe823)
8 ounces wagon wheel macaroni, uncooked
1 (15 ounce) can black beans
1 (9 ounce) package frozen corn, thawed
1 cup salsa
2 tomatoes, chopped
1/3 cup fresh cilantro, chopped
8 ounces cheddar cheese, shredded
2 cups tortilla chips, crushed
1 avocado, peeled, chopped
Dressing
1/2 cup olive oil or vegetable oil
2 tablespoons lime juice
3 teaspoons cumin
1/2 teaspoon chili powder
2 large garlic cloves, minced
1. In medium bowl, combine all dressing ingredients; mix well. Set aside.
2. Cook pasta as directed on package. Drain cooked pasta; rinse with cold water until cool.
3. In large bowl, combine beans, corn, salsa, tomatoes and cilantro. Add cooked pasta and dressing to bean mixture; toss until well coated. Stir in half each of the cheese and tortilla chips.
4. Place salad on large serving platter or in large serving bowl.
5. Top with remaining half of cheese; garnish with remaining chips and avocado.
(Source: Family Recipe of BensBabe823)
8 ounces wagon wheel macaroni, uncooked
1 (15 ounce) can black beans
1 (9 ounce) package frozen corn, thawed
1 cup salsa
2 tomatoes, chopped
1/3 cup fresh cilantro, chopped
8 ounces cheddar cheese, shredded
2 cups tortilla chips, crushed
1 avocado, peeled, chopped
Dressing
1/2 cup olive oil or vegetable oil
2 tablespoons lime juice
3 teaspoons cumin
1/2 teaspoon chili powder
2 large garlic cloves, minced
1. In medium bowl, combine all dressing ingredients; mix well. Set aside.
2. Cook pasta as directed on package. Drain cooked pasta; rinse with cold water until cool.
3. In large bowl, combine beans, corn, salsa, tomatoes and cilantro. Add cooked pasta and dressing to bean mixture; toss until well coated. Stir in half each of the cheese and tortilla chips.
4. Place salad on large serving platter or in large serving bowl.
5. Top with remaining half of cheese; garnish with remaining chips and avocado.
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