HEARTY MANICOTTI
(8 main dish servings)
1 lb. Italian sweet sausage links
1 lb. ground beef
1 medium onion, chopped
2 16 oz. cans tomato puree
1 6 oz. can tomato paste
1 tsp. sugar
1/2 tsp. pepper
2 tbsp. parsley, chopped basil
salt
1 8 oz. package manicotti shells 4 cups ricotta cheese 1 8 oz. package mozzarella cheese Parmesan cheese
In covered 5 quart Dutch oven. Over medium heat, in 1/4 cup water, cook sausage links 5 minutes. Uncover, brown well, drain on paper towel.
Spoon fat from Dutch oven. over medium heat brown ground beef and onions, stir in tomato puree, paste, sugar, pepper, 1 tsp. basil, 1 tsp. salt, 1 cup water; simmer, covered 45 minutes.
Cut sausage into bite-size pieces; add to mixture and cook 15 minutes, stirring occasionally. Meanwhile, cook manicotti as label directs; drain. Preheat oven to 375 degrees.
In a large bowl, combine ricotta and mozzarella (diced) cheeses, parsley, 3/4 tsp. basil, 1/2 tsp salt; stuff into shells.
Spoon half of meat sauce into 13″ x 9″ baking dish. Place half of shells over sauce in one layer. Spoon remaining sauce, except 3/4 cup, over shells, top with remaining shells in one layer. Spoon reserved meat sauce over top. Sprinkle with parmesan. Bake 30 minutes.
MEDITERRANEAN STYLE CHICKEN
6 skinless and boneless chicken breasts
1 large can tomato sauce
1 small can tomato puree
1 can sliced mushrooms
1 can ripe olives, sliced or whole
1 tablespoon garlic
1 tablespoon lemon juice
1 teaspoon oregano
1 onion, chopped
1/2 cup wine or brandy (optional)
cooked rice
Salt to taste
Wash and remove excess fat from chicken. Combine all ingredients in the slow cooker/Crock Pot, except the rice. Cover and cook on low for 6 to 8 hours. Serve chicken and sauce over rice.
Serves 6.
Korma with shrimps
Ingredients
1 tbsp oil
1 cinnamon stick
1 tsp chilli powder
1 tsp all spice powder
1 tbsp garlic-ginger, crushed
1 tsp Kashmiri chilli powder
2 tbsp tomato puree
3 cups water
3 tbsp yoghurt
4 cardamom pods
4 tbsp fresh cream
15 large shrimps, peeled
and de-veined
Salt to taste
Method
Wash and drain shrimps, and if using frozen shrimps, drain them, too. Mix yoghurt, Kashmiri chilli powder, all spice powder, tomato puree, cream, chilli powder and water in a large bowl. Add salt to taste and put aside. Heat oil in a pan and add garlic, ginger, cinnamon and cardamoms. Sauté on low heat for a while and add the spice mixture. Bring to a boil stirring once in a while. Add shrimps and cook till pink and firm, stirring constantly and until the sauce starts to thicken. Serve hot with naan or rice.
Bolognese Sauce - Meat Sauce
1 stalk celery grated
2 tablespoon tomato paste
1 pound chopped beef
1 28 ounce can tomato puree
1/2 pound chopped pork or sausage meat
1 28 ounce can italian tomatoes
4 tablespoon olive oil
crushed by hand
1 onion chopped
2 cup water
2 cloves garlic crushed salt and pepper to taste
1 carrot grated
In a large pot lightly brown garlic in olive oil and discard. Add onion, celery and carrot and saute until translucent. Add meat and lightly brown stirring often. Add tomato paste and simmer 1 min. Add tomatoes, tomato puree and water and simmer 1 1/2 to 2 hours stirring often. Salt and pepper to taste. Serve over cooked hot pasta or rice.
*option-instead of 2 cups water, you may add 1 cup water and 1 cup red wine (dry)
Makkhani Murghi - Chicken In Butter Sauce
4 tb Tomato Puree
Water to mix 1 Inch cube of fresh Ginger,
-peeled & grated finely 1/2 pt Single Cream, (10 fl ozs)
1 ts Garam Masala
3/4 ts Salt
1/4 ts Sugar
1 Fresh Hot Green Chili,
-finely chopped 1/4 ts Cayenne Pepper
1 tb Fresh Coriander,
-finely chopped 4 ts Lemon Juice
1 ts Cumin Seeds,
-roasted and ground 4 oz Unsalted Butter
Tandoori-style chicken, -freshly cooked Put the tomato paste in a clear measuring jug. Add water slowly, mixing as you go, to make up 8 fl ozs of tomato sauce. Add the ginger, cream, garam masala, salt, sugar, green chili, cayenne, coriander, lemon juice, and ground roasted cumin seeds. Mix Well. Heat the butter in a wide saute pan or a large frying pan. When butter has melted, add all the ingredients in the measuring jug. Bring to a simmer and cook on medium heat for a minute, mixing in the butter as you do so. Add the chicken pieces (but not their accumulated juices). Stir once and put the chicken pieces on a warm serving Platter. Extra sauce should be spooned over the top.