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| Santoro:
Dave’s Vodka/Sausage Penne I got the inspiration for this from a recipe I saw in a magazine, but I didn’t get the recipe at the time so I had to recreate it from the ‘picture’ in my mind. It turned out great. Ingredients: 2 large sweet Italian Sausages 1 medium Spanish Onion, diced 1 lb Penne Rigate Pasta (penne with ‘ridges’) 1 tbsp Crushed Red Pepper (the kind you put on pizza - use 2-3 tbsp if you like spicy) Small package fresh Mozzeralla Cheese 1 large tomato, diced 1 26 oz jar Classico Tomato and Basil spaghetti sauce (brand is prabably not important, this is what I used) 1/3 cup Vodka ‘1/3 of a half-pint’ (about 3oz?) heavy cream 1 tbsp chopped fresh basil 3 Fresh whole basil leaves Olive Oil Start by boiling water for the pasta. Cook the onion over low heat in 1 tbsp olive oil until the onion is just beginning to get clear. While the onion cooks, remove sausage meat from the casings and cook over medium heat till fully cooked, being sure to break up any large chunks. Don’t forget to put the penne in the boiling water. In a medium pan boil the vodka. There is a very strong smell at first as you boil off the alcohol. As soon as the smell lessens a little, lower the heat to medium and add the spaghetti sauce. Mix in the heavy cream, crushed pepper, tomato, and chopped basil - stir over medium heat till it almost boils, remove from heat. The sauce should be only slightly pink. When the pasta is al dente, remove, drain and rinse with cold water. Drain well, transfer back to the pot. Mix in the onion and sausage, then add enough of the pink sauce so that everything has an even coating without excess sauce pooling in the pan. You may not need it all. Transfer the mixture to a large baking dish or casserole. Spread slices of the mozzarella across about 70% of the top and bake at 375 for 20 mins with foil over the top. Cook longer if the pasta cooled a lot before you put it in. Remove from oven and garnish with basil leaves garnish prior to serving. |
| Donkey_Kong:
Well I really like this recipe from the Mayberry Cookbook. I like it just as much as I like all of the episodes of The Andy Griffith Show. I own all 8 seasons on DVD. In March of 2006 I was lucky enough to visit Mount Airy (AKA Mayberry in the Show & where Andy Griffith actually grew up) I picked up this cookbook from Mount Airy at one of the gift shops. It is an amazing cookbook with hundreds of great recipes. You might have to visit Mount Airy to buy this cookbook. For now here is one teaser quoted directly from the book... Town Band Beans --- Quote ---1-16 oz can baked beans 3-tablespoons brown sugar 3-tablespoons finely chopped celery 3-tablespoons mustard 3-tablespoons chopped onion 3-tablespoons Worcestershire sauce 4-tablespoons chopped bacon 3-tablespoons ketchup 3-tablespoons molasses 1/4-teaspoon salt 1/4-teaspoon pepper 3-tablespoons vinegar Dash Tabasco Sauce In a casserole dish combine all ingredients, mixing well. Bake in 300 degree oven for 3 hours or until thick. Serves 4-6. Mrs. James K. Polk Charlotte, NC Quoted directly from The Mayberry Cookbook --- End quote --- Melissa adds a bunch of different beans to this recipe...as it only calls for baked beans...she adds lima beans, black eyed peas, kidney beans and navy beans. She then adjusts the amounts of the other ingredients to compensate. She has also substituted ham for the bacon. Now Drew, what good is a recipe without pictures. Don't you know half us dudes can't read them big writin' words anyway? ??? Below are some pics of Melissa brewing a pot of Town Band Beans in the slow cooker from just a few minutes ago, also included are shots from our trip to Mayberry...ENJOY! |
| Daniel270:
Here's a recipe that was given to me recently... maybe you guys would like it. Crockpot Beef Stew (serves 6-8) 2 lbs lean chuck roast cut into 1 1/2 inch cubes 1/2 tsp pepper 1 pkg dry onion soup mix 2 jars (3 cups) mushroom gravy 6 small potatoes cut into 1/2 inch cubes 6 carrots peeled and sliced into 1 inch cubes 1 carton fresh mushrooms, quartered Put the beef cubes in the bottom of the crockpot. Sprinkle with pepper and onion soup mix. Add gravy. Layer the vegetables, potatoes first, then carrots, and finish with mushrooms on top. Cover with lid and cook on low for 7 - 9 hours. EDIT* -- the recipe came from http://www.txbeef.org |
| Donkey_Kong:
Well the Town Band Baked Beans are a little too good. Screwed my diet all to crud on that one... Now for a recipe that is great for the kids. Every kid loves pizza, right? Well these are homeade pizzas that are cheap and easy to make. You can also get the kids involved with helping on preperation, which is always a good thing. ~English Muffins ~Pizza Sauce Favorite Pizza Toppings I used ~Pepperoni ~Onions ~Green Peppers ~Black Olives ~Mozzarella Cheese ~Cheddar Cheese A pizza cooker works great but an oven is probbaly just as good. Start to finish was about 20 minutes. Bake time was about 7-10 minutes. |
| WaRpEd:
Takeout Dial your favorite place Wait 30 minutes Pay the delivery guy or gal Eat No dishes to wash just throw out the trash. |
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