Quick Links
Categories
Calendar
| Sun | Mon | Tue | Wed | Thu | Fri | Sat |
XML/RSS Feed
Other Heathen Blogs and Journals
Caryatid's LiveJournal
Boars Heart's LiveJournal
Orn Ransom's LiveJournal
Thorolf's LiveJournal
Falki's LiveJournal
MacRaven
Seledréam
Vanatru's LiveJournal
Expanding Inward
Boars Heart's LiveJournal
Orn Ransom's LiveJournal
Thorolf's LiveJournal
Falki's LiveJournal
MacRaven
Seledréam
Vanatru's LiveJournal
Expanding Inward
Links of Heathen Interest
Other (non-heathen) Blogs
Subscribe
 |
 |
Technorati
Blog Value
My blog is worth $1,693.62.
How much is your blog worth?
Statistics
Total entries in this blog:
Total entries in this category:
Published On: Apr 26, 2006 10:02 PM
Total entries in this category:
Published On: Apr 26, 2006 10:02 PM
Italian Thing
I haven't posted a recipe in three months. I
don't want anyone to imagine, though, that the troll has ceased cooking. I've
just been rather quiet about my
creations.
So here's a recipe that I created myself. I based it on a veggie recipe I got from my mom, but it no longer resembles that one except in one respect, so I feel confident in calling it my own. I just haven't thought of a name for it yet, hence the appellation "Italian Thing."
1 Package (five links) Hilshire Farms Italian Sausages (mild or spicy), thawed
one medium onion, chopped
one medium bell pepper, chopped
a little olive oil
one jar (24-26 ounces) of your favorite tomato-based pasta sauce (I use Prego Chunky Garden, with Tomato, Onion and Garlic)
one jar (16 ounces) of your favorite alfredo sauce (I use Classico Creamy Alfredo)
one box (12 ounces) rigatoni pasta, or whatever style noodles you prefer
mozzarella cheese'
Kraft Shredded Parmesan, Romano and Asiago Cheeses (in a purple-labeled canister in the dairy section)
Preheat oven to 350.
Begin boiling water for pasta, based on the amount called for on the box. Follow directions for pasta preparation while completing other steps, and drain and set aside pasta when done.
In a deep skillet, brown about 1/3 of the chopped onion and bell pepper in the olive oil.
Slice open the wrappers on each individual sausage link, and remove the inner meat. Add to onion and pepper mixture in skillet, and begin browning.
In a deep sauce pan, mix remaining onions and peppers with both tomato pasta sauce and alfredo sauce. Trust me on this. It looks disgusting but it tastes like... just trust me. Add water to the sauce if necessary to make it thinner, or if you intend to simmer it for a long time.
When sausage mixture is completely browned, add to sauce mixture, and heat until bubbly. You can actually simmer this as long as you want, to help move the flavor throughout the mixture.
In a 9X13 inch baking dish, pour a small amount of sauce on the bottom, and then top with a layer of (about half the total) noodles. Add to that about half the sauce, and top with a layer of mozzarella and cheese blend. Add another layer of noodles, the rest of the sauce, and cover with another layer of the cheeses.
Bake until mixture is bubbly and cheese on top is browned. If you used a lot of water in the sauce, some of it may spill over the sides as the mixture heats in the oven. Don't worry; your oven is made of metal and will most likely not burst into flames, unlike the stove in the Series of Unfortunate Events movie.
Remove from oven and enjoy. Don't enjoy too much. This is a very rich recipe. It freezes and refrigerates well, so if you live alone this can feed you for quite a while.
So here's a recipe that I created myself. I based it on a veggie recipe I got from my mom, but it no longer resembles that one except in one respect, so I feel confident in calling it my own. I just haven't thought of a name for it yet, hence the appellation "Italian Thing."
1 Package (five links) Hilshire Farms Italian Sausages (mild or spicy), thawed
one medium onion, chopped
one medium bell pepper, chopped
a little olive oil
one jar (24-26 ounces) of your favorite tomato-based pasta sauce (I use Prego Chunky Garden, with Tomato, Onion and Garlic)
one jar (16 ounces) of your favorite alfredo sauce (I use Classico Creamy Alfredo)
one box (12 ounces) rigatoni pasta, or whatever style noodles you prefer
mozzarella cheese'
Kraft Shredded Parmesan, Romano and Asiago Cheeses (in a purple-labeled canister in the dairy section)
Preheat oven to 350.
Begin boiling water for pasta, based on the amount called for on the box. Follow directions for pasta preparation while completing other steps, and drain and set aside pasta when done.
In a deep skillet, brown about 1/3 of the chopped onion and bell pepper in the olive oil.
Slice open the wrappers on each individual sausage link, and remove the inner meat. Add to onion and pepper mixture in skillet, and begin browning.
In a deep sauce pan, mix remaining onions and peppers with both tomato pasta sauce and alfredo sauce. Trust me on this. It looks disgusting but it tastes like... just trust me. Add water to the sauce if necessary to make it thinner, or if you intend to simmer it for a long time.
When sausage mixture is completely browned, add to sauce mixture, and heat until bubbly. You can actually simmer this as long as you want, to help move the flavor throughout the mixture.
In a 9X13 inch baking dish, pour a small amount of sauce on the bottom, and then top with a layer of (about half the total) noodles. Add to that about half the sauce, and top with a layer of mozzarella and cheese blend. Add another layer of noodles, the rest of the sauce, and cover with another layer of the cheeses.
Bake until mixture is bubbly and cheese on top is browned. If you used a lot of water in the sauce, some of it may spill over the sides as the mixture heats in the oven. Don't worry; your oven is made of metal and will most likely not burst into flames, unlike the stove in the Series of Unfortunate Events movie.
Remove from oven and enjoy. Don't enjoy too much. This is a very rich recipe. It freezes and refrigerates well, so if you live alone this can feed you for quite a while.
Posted: Tue - March 28, 2006 at 11:14 PM