Marinara Sauce

Yield: 4 Servings
Level: Easy

Time

Total: 55 minutes
Prep: 10 minutes
Cook: 45 minutes
Inactive: 0 minutes

Ingredients

2 Tablespoons Extra Virgin Olive Oil
3 Large Cloves Garlic
4 Cups Tomato Puree
1 Tablespoon Fresh Parsley
1 Large Fresh Basil Stem
1 Teaspoon Sea Salt
Pinch Baking Soda Or Sugar

Preparation

Mince Garlic
Chop Parsley
Remove Basil Leaves From Stem

Directions

Heat olive oil in a large pot over medium heat.
Add garlic and saute until caramelized, about 5 minutes.
Add tomatoes and bring to a simmer.
Add parsley and basil and simmer until reduced to sauce like consistency, about 15 minutes.
If sauce is too acidic, add baking soda.
If sauce is not sweet enough, add sugar.
Remove basil stem before serving.

01 January 0001

Meatloaf With Brown Gravy

Yield: 6 Servings
Level: Intermediate

Time

Total: 1 hour 40 minutes
Prep: 10 minutes
Cook: 1 hour 20 minutes
Inactive: 10 minutes

Ingredients

1 1/2 Pounds Ground Beef
3/4 Cup Fresh Bread Crumbs
1/2 Cup Chili Sauce
1 Egg
1/4 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
1 Cup Mushrooms
2 Tablespoons Onion
1 Tablespoon Butter
1 Cup Beef Broth
2 Tablespoons Water
1 Tablespoon Cornstarch

Preparation

Mince Onion
Slice Mushroom

Directions

Preheat

Preheat oven to 350° F (175° C).

Meatloaf

In a large bowl, combine ground beef, bread crumbs, chili sauce, egg, salt, and ground pepper.
Mix well.
Shape into 8x4 loaf pan.

Bake The Loaf

Place loaf pan in an oven-roasting pan.
Bake for 1 hour, or until done.
Internal temperature must measure 160\textdegree F (80\textdegree C).

Gravy

In medium saucepan melt butter over medium heat.
Add mushrooms and onions, cook and stir until tender.
Add beef broth, simmer for 5 minutes, stir occasionally.
Combine water and cornstarch in a small cup.
Stir cornstarch-water into broth.
Cook and stir for 1 minute, or until thickened.

Serving

Remove meatloaf from oven, allow to rest for 10 minutes before serving.
Top with gravy.

01 January 0001

Mexican Brown Rice

Yield: 6 Servings
Level: Easy

Time

Total: 40 minutes
Prep: 0 minutes
Cook: 40 minutes
Inactive: 0 minutes

Ingredients

1 Cup Onion
1 Bell Pepper
2 Cloves Garlic
1 1/2 Cups Brown Rice
3 Cups Vegetable Stock
1 15oz Can Diced Tomatoes
1 Tablespoon Chili Powder
1 Teaspoon Oregano
1 Teaspoon Cumin
Cayenne Pepper (To Taste)
Oil (As Needed)

Preparation

Dice Onion
Dice Bell Pepper
Chop Garlic

Directions

Heat oil in a large pan over medium-high heat.
Stir fry onion, bell pepper, garlic, and rice until onions are transparent.
Add vegetable stock and tomatoes.
Bring to a boil and stir in herbs.
Reduce heat, cover, and simmer for 40 minutes, or until liquid is gone.
Fluff and serve immediately.

01 January 0001

Mexican Rice

Yield: 4 Servings
Level: Easy

Time

Total: 30 minutes
Prep: 5 minutes
Cook: 25 minutes
Inactive: 0 minutes

Ingredients

3 Tablespoons Vegetable Oil
1 Cup Uncooked Long-Grain Rice
1 Teaspoon Garlic Salt
1/2 Teaspoon Ground Cumin
1/4 Cup Onion
1/2 Cup Tomato Sauce
2 Cups Chicken Broth

Preparation

Chop Onion

Directions

Heat oil in a large sauce pan over medium heat.
Add rice.
Cook, stirring constantly, until puffed and golden.
While cooking, sprinkle with salt and cumin.
Once cooked, stir in onions and cook until tender.
Stir in tomato sauce and chicken broth.
Bring to a boil.
Reduce heat to low, cover and simmer for 20-25 minutes.
Fluff with a fork, serve immediately.

01 January 0001

Minestrone

Yield: 4 Servings
Level: Easy

Time

Total: 30 minutes
Prep: 15 minutes
Cook: 15 minutes
Inactive: 0 minutes

Ingredients

2 Teaspoons Olive Oil
1 Onion
1 Carrot
1 Stalk Celery
1 Clove Garlic
1/4 Teaspoon Red Chili Flakes
2 14.5oz Cans Diced Tomatoes
1 14.5oz Can Romano Beans
15oz Vegetable Broth
Parmesan Rind
3/4 Cup Tubetti Pasta
2 Cups Spinach
2 Tablespoons Parmesan Cheese
1/4 Cup Fresh Basil

Preparation

Dice Onion
Peel and Dice Carrot
Dice Celery Stalk
Mince Garlic
Drain and Rinse Romano Beans
Grate Parmesan Cheese
Chop Basil

Directions

Heat oil in a large saucepan over medium heat.
Add onion, carrot, celery, garlic, and red chili flakes.
Cook until vegetables are slightly tender, about 3 minutes.
Add tomatoes, romano beans, vegetable broth, Parmesan rind, pasta, and 3/4 cup water.
Bring to a boil.
Reduce heat, cover, and simmer until pasta is tender, 10 to 11 minutes.
Remove and discard Parmesan rind.
Stir in spinach.
Serve. Garnish with grated Parmesan and basil.

01 January 0001

Pasta Bolognese

Yield: 6 Servings
Level: Intermediate

Time

Total: 5 hours 15 minutes
Prep: 45 minutes
Cook: 4 hours 30 minutes
Inactive: 0 minutes

Ingredients

1 Large Onion
2 Large Carrots
3 Ribs Celery
4 Cloves Garlic
Extra Virgin Olive Oil
Salt
3 Pounds Ground Chuck, Brisket, Or Round
2 Cups Tomato Paste
3 Cups Hearty Red Wine
Water
3 Bay Leaves
1 Bunch Thyme Tied In A Bundle
1 Pound Spaghetti
1/2 Cup Parmigiano-Reggiano

Preparation

Dice Onion
Dice Carrot
Dice Celery

Directions

Ragu

In food processor, puree onion, carrot, celery, and garlic into coarse paste.
Coat a large pan over medium heat with oil.
Add pureed vegetables and season generously with salt.
Bring pan to medium high heat and cook until all water has evaporated and vegetables brown, 15 to 20 minutes.
Add ground beef and season generously with salt.
Brown beef, 15 to 20 minutes.
Add tomato paste and cook until brown, 4 to 5 minutes.
Add red wine, cook until wine has reduced by half, 4 to 5 minutes.
Add water until water is about 1 inch above meat.
Add bay leaves, bundle of thyme, and stir to combine.
Bring to a boil, reduce heat and simmer.
Stir occasionally.
As water evaporates, add more.
Simmer 3 1/2 to 4 hours.

Spaghetti

During last 30 minutes of cooking the ragu, bring a large pot of water to a boil.
Generously salt water.
Cook spaghetti for 1 minute less than package calls for.
Reserve 1/2 cup pasta cooking water.
While pasta cooks, remove 1/2 of the ragu from the pot and reserve.

Final Steps

Drain pasta and combine with remaining ragu.
Toss pasta to coat with ragu.
Add reserve pasta cooking water and cook pasta and ragu over medium heat until water has reduced off.
Add generous drizzle of olive oil, toss vigorously.
Serve immediately, top with ragu and Parmigiano-Reggiano.

01 January 0001

Penne With Spicy Sausage Tomato Sauce

Yield: 6 Servings
Level: Easy

Time

Total: 50 minutes
Prep: 10 minutes
Cook: 10 minutes
Inactive: 30 minutes

Ingredients

1 Tablespoon Olive Oil
1 Large Onion
1 Red Bell Pepper
8oz Mushrooms
3 Cloves Garlic
1 Pound Spicy Italian Sausage
1/2 Cup Dry Red Wine
1 28oz Can Diced Tomatoes
1 28oz Can Crushed Tomatoes
1/2 Pound Penne Pasta
2 Cups Fresh Arugula
1/2 Cup Fresh Basil
1 Tablespoon Fresh Oregano
1/2 Cup Parmesan Cheese

Preparation

Chop Onion
Chop Red Bell Pepper
Chop Mushrooms
Chop Garlic
Remove Sausage Casings
Remove Arugula Stems
Thinly Slice Basil
Chop Oregano
Grate Parmesan Cheese

Directions

Sausage Tomato Sauce

Heat oil in a large pot over medium heat.
Add onion, saute 2 minutes.
Add mushrooms and red bell pepper, saute 2 minutes.
Add garlic and sausage, cook until sausage is broken up and browned.
Add wine, diced tomatoes with juice, and crushed tomatoes.
Bring to a boil.
Reduce heat and simmer for 30 minutes, stir occasionally.

Pasta

Cook pasta in large pot of boiling salted water until al dente.
Drain pasta.
Stir pasta, arugula, basil, and oregano into sausage tomato sauce.
Simmer until arugula wilts, stirring often.
Season with salt and black pepper.
Serve immediately, sprinkle with parmesan.

01 January 0001

Pintor’s Chicken

Yield: 4 Servings
Level: Easy

Time

Total: 30 minutes
Prep: 10 minutes
Cook: 20 minutes
Inactive: 0 minutes

Ingredients

4 Chicken Breast Cutlets
1 Cup All Purpose Flour
Salt
Black Pepper
1 Tablespoon Garlic
1/4 Cup Madeira Wine
1/2 Cup Tomato Sauce
1 Can Pinto Beans
2 Tablespoons Fresh Dill
1 Cup Leeks
1 Tablespoon Olive Oil

Preparation

Season Flour With Salt And Pepper
Dice Garlic
Julienne Leeks
Reserve 1/4 Cup Juice From Pinto Beans

Directions

Chicken:

Dredge chicken in flour and lightly saute on both sides.
Add garlic and saute until cooked.
Deglaze with Madeira.
Add tomato sauce, bean water, and dill.
Let simmer and reduce for 3 to 5 minutes.
Add salt and pepper to taste.

Beans

Heat beans separately.
Season with salt and pepper.

Leeks

Fry leeks in olive oil.
Season with salt and pepper.

Final Steps

Serve chicken immediately.
Serve beans alongside chicken.
Garnish with fried leeks.

01 January 0001

Pizza Rolls

Yield: 18 Servings
Level: Intermediate

Time

Total: 3 hours 50 minutes
Prep: 20 minutes
Cook: 30 minutes
Inactive: 3 hours

Ingredients

Pizza Seasoning

1/2 Teaspoon Dried Oregano
1/2 Teaspoon Fennel
1/2 Teaspoon Italian Seasoning
1/2 Teaspoon Red Pepper Flakes
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper
Corn Starch
Water

Pizza Rolls

6oz Italian Sausage
14oz Canned Crushed Tomatoes
2 Tablespoons Olive Oil
4 Cloves Garlic
3 Tablespoons Tomato Paste
2 Packs Wonton Wrappers (36 Each)
2 Cups Peanut Oil
3 Cups Mozzarella Cheese

Preparation

Pizza Seasoning

No Preparation

Pizza Rolls

Chop Garlic
Shred Mozzarella Cheese

Directions

Pizza Seasoning

Combine all ingredients in a small bowl.

Filling

In a large saucepan, saute sausage over medium heat until cooked.
Add pizza seasoning, garlic, olive oil, and tomato paste, cook for 4 minutes.
Add crushed tomatoes, reduce heat to low and simmer until thick, 10 to 12 minutes.
Pour into a bowl, cover, and refrigerate for 1 hour.
Remove from refrigerator and mix in mozzarella cheese.

Pizza Rolls

Prepare a large baking sheet by placing wax paper on top and sprinkling corn starch lightly on top.
Using water, wet a wonton wrapper around the edges.
Place 1 teaspoon of filling in the middle.
Fold wonton wrapper over filling.
Make sure all edges are sealed firmly and place on the baking sheet.
Repeat until all wonton wrappers are filled and stacked, keep separated.
Sprinkle the top of the wonton wrappers with corn starch and cover with wax paper.
Refrigerate for 2 hours.

Final Steps

Fill a large pot with 3 cups peanut oil and heat to 375° F (190° C).
Fry 8 to 10 pizza rolls at a time, flipping constantly to make sure both sides brown evenly.
Remove to wire rack to drain, let cool 2 to 3 minutes and serve hot.

01 January 0001

Potato Salad With Parsley Vinaigrette

Yield: 8 Servings
Level: Easy

Time

Total: 1 hour 25 minutes
Prep: 15 minutes
Cook: 10 minutes
Inactive: 1 hour

Ingredients

1.5 Pounds Assorted Baby Potatoes
1/2 Pound Sugar Snap Peas
1/4 Cup Extra-Virgin Olive Oil
1/4 Cup Sherry Vinegar
2 Teaspoons Dijon Mustard
1/2 Teaspoon Salt
3/4 Cup Parsley
2 Cups Radishes
1/2 Red Onion
Black Pepper (To Taste)

Preparation

Skin And Slice Potatoes (1/2" Slices)
Finely Chop Parsley
Thinly Slice Radish
Thinly Slice Red Onion

Directions

Potatoes

In medium pot, boil potatoes covered until fork tender, 17 to 18 minutes.
Add peas during last minute of cooking.
Drain well.

Sauce

Whisk olive oil, vinegar, dijon mustard, and salt in a large bowl.
Add parsley, radishes, onion, potatoes and peas.
Toss until well coated.
Season with black pepper.
Let refrigerate, covered, until cool.
Toss and serve immediately.

01 January 0001

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