'Cooking With Mimi'. I think it is a keeper. One pan meals work for me. Serve with crusty garlic bread and a salad and call it done.
ONE-PAN CHEESY PASTA BOLOGNESE
2 tablespoons olive oil
1 small onion chopped fine
3/4 cup grated carrots
1 pound ground beef
3 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon dried basil
1/4 teaspoon crushed red pepper flakes
Salt and pepper to taste
1/2 cup red wine
1 tablespoon Worcestershire sauce
1 can (28 oz.) diced tomatoes with juice
1/2 cup heavy cream (I used half and half)
1 cup water
12 oz. pasta (I used Penne)
3/4 cup Parmesan cheese grated
1-1/2 cups mozzarella cheese shredded (divided)
olive oil in a large pan over medium heat. Add the onion and carrots,
and cook for 2-3 minutes. Add the garlic and cook, stirring, until
fragrant, 1 minute. Add the ground beef and cook, breaking up into small
pieces with a spoon, until browned, 4 to 5 minutes. Add in dried
oregano, basil, and red pepper flakes. Next, add the red wine and stir
to combine. Add Worcestershire and canned tomatoes, stirring to combine.
Pour in the heavy cream. Stir to combine. Add salt and pepper.
Pour in the water and bring to a boil. Add pasta, stir well. Cover pan and cook until pasta is tender, stirring occasionally.When
pasta is tender, gently stir in grated Parmesan and ½ cup of mozzarella
cheese. Scatter the remaining mozzarella evenly over top. Turn off the
heat. Place lid over skillet and allow mozzarella to melt, 2-3 minutes.
Sunday, May 31, 2015
WHITE TEXAS SHEET CAKE
2 sticks of butter
1 cup water
2 cups granulated sugar
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
1/2 cup sour cream
Preheat oven to 375 degrees. In a small saucepan, bring the butter and water to a boil. Remove from heat. In a large bowl mix together sugar, flour salt, baking soda. Pour the water and butter mixture and stir. Add sour cream and eggs and vanilla. Mix well. No need to use a mixer, just a whisk or wooden spoon will work. Pour into a 9 x 13 pan that has been sprayed with Pam or Baker's Joy. Can also use a 10 x 15 jelly roll pan. Bake at 375 degrees for 22-25 minutes until done.
1/2 stick of butter
1/4 cup half and half or milk
3-1/2 cups powdered sugar
1 teaspoon vanilla
Boil the butter and milk. Remove from heat and pour over powdered sugar. Add vanilla. Mix with mixer until smooth. Spread over cake. Can add pecans or coconut if desired for a different twist.
Monday, May 25, 2015
I wanted to take a dessert for a recent crawfish boil. I found this recipe from Taste of Home. I used to subscribe to this Reiman publication over the years and always found good recipes. I don't usually use box mixes, but this type of cake really starts with that. With the addition of buttermilk it is a super moist cake and really packs the chocolate.
NEVERENDING CHOCOLATE CAKE
1 devil's food cake mix (I used Duncan Hines Moist Deluxe Chocolate Fudge)
1 small package instant chocolate pudding mix (I used Hershey brand)
1 1/4 cups buttermilk
1/2 cup vegetable oil
1/2 cup chocolate syrup
1 cup semi-sweet chocolate chips.
Preheat oven to 325 degrees. In large bowl, combine cake mix, pudding mix, milk, oil, syrup, and eggs. Beat on low speed to blend, then beat on medium speed for 2 to 3 minutes. Gently stir in chocolate chips and pour batter into greased and floured 12-cup Bundt cake pan.
Bake for 55 minute to 1 hour or until cake tester comes out clean. Let cake cool in pan for 10 minutes, and then turn out onto cooling rack. Sprinkle with powdered sugar for garnish or drizzle with glaze. I just used a powdered sugar glaze. You can melt some chocolate chips also if you wanted more chocolate.