Rigatoni Pasta Pie *A Fun Twist On Pasta*

Rigatoni Pasta Pie A Fun Twist On Pasta

Ingredients

  • 2 cups shredded mozzarella
  • 1 cup freshly grated parmesan cheese
  • 1 pound rigatoni pasta
  • 1 (28 ounce) can Muir Glen organic whole peeled tomatoes, crushed with your hands
  • 1 pinch coarse salt and freshly ground pepper
  • 1 pinch crushed red pepper flakes
  • 3 cloves garlic, minced
  • 1 pound ground turkey
  • 1 tablespoon extra-virgin olive oil

Directions:

  • Preheat oven to 400F.
  • Heat the oil in a large pan. Add the turkey and cook for about 5 minutes. Add the crushed red pepper, garlic, salt and pepper. After a couple of minutes add the crushed tomatoes and simmer for 20 more minutes.
  • Cook the rigatoni. When ready, toss with Parmesan cheese.
  • Tightly pack the rigatoni in an oiled 9-inch spring form pan, standing on their ends. Gently pour the meat sauce over.
  • Cook in an oven for 15 minutes. Then top with mozzarella cheese, and bake another 15 minutes.
  • Top with fresh basil (optional.)
  • Enjoy!

Submitted By: Darcy Dugan

Devil’s Food Cake With Mocha Frosting

Devil’s Food Cake With Mocha Frosting

Ingredients

  • CAKE:
  • 4 ounces bittersweet chocolate baking bar, broken or chopped into 1″ pieces
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup firmly packed light or dark brown sugar
  • 1 tablespoon light corn syrup
  • 1 cup all-purpose flour
  • 1/4 cup unsweetened Cocoa
  • 1/2 teaspoon baking soda
  • 2 large eggs, beaten
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup whole milk
  • MOCHA FROSTING:
  • 4 ounces milk chocolate baking bar, broken or chopped into 1″ pie
  • 1 tablespoon instant freeze-dried coffee
  • 1/4 cup boiling water
  • 2 cups heavy cream
  • Sugar pearls, silver almonds, and chocolate for garnish

Directions:

  • Preheat the oven to 325 degree F.
  • Butter the bottoms and sides of two 9-inch round cake pans, and line with parchment paper
  • To make the cake, place on the top of a double boiler or on a heatproof bowl (like I did in this recipe) over barely simmering water, melt together the bittersweet chocolate, butter, sugar, and corn syrup, stirring occasionally until smooth. Remove from the heat and set aside.
  • In a medium bowl, sift together the flour, cocoa, and baking soda. Gently mix in the melted chocolate mixture– the recipe doesn’t tell you to use a mixer but it works better for the mixture.
  • Add eggs, one at a time, vanilla, and milk and beat it at medium high speed until blended.
  • Divide the mixture evenly between the two prepared pans,
  • Bake for 25-29 mins, until firm to the touch. Check by poking a toothpick in it– if it comes out clean, then you’re good!
  • Remove from the oven and cool on wire racks. When cool, turn out of the pans.While the cake is cooling, make the frosting. Melt the milk chocolate on the top of a double boiler or in a heatproof bowl over barely simmering water, stirring until smooth.
  • Dissolve the coffee in the boiling water. If you don’t have instant coffee. use 1/4 cup espresso instead.
  • Add the coffee all at once to the chocolate stirring continually until smooth. Cool completely.
  • In a large bowl, beat the cream at high speed until stiff peaks form. Gently fold the chocolate mixture into the whipped cream. Be VERY CAREFUL here; I overbeat the cream the first time and it seemed like it passed the stiff peak stage. The cream became bad. I had to redo it. The second time I got it right! Yippee!
  • Chill in the freezer for 10 mins before assembling the cake.
  • To assemble the cakes, place one layer on a serving plate (if you have one). I don’t have one so I assembled them on a parchment paper :( . Spread one third of the frosting on top of one cake layer, then set the second layer on top, apply frosting, then the third layer, apply frosting, and finally add the forth layer of cake. Use the remaining frosting to spread over the top and sides of the cake assembly. The final step is to garnish the cake! That’s the fun part ;)

Yield: 16.0
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How to make lemon curd

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How to make Asian shrimp soup

Asian flavors inspire this tasty shrimp soup. Chef Billy Parisi shows us how to make this perfect blend of shrimp, bok choy and mushrooms. Try serving it with different types of noodles!

Hot Crab Dip

hot-crab-dip

Ingredients

  • 1/2 cup milk
  • cup salsa
  • 3 ounces pkt cream cheese – (8 ea) cubed
  • 2 ounces pkt imitation crab – (8 ea) flaked
  • 1 cup thinly-sliced green onions
  • 1 can chopped green chilies – (4 oz)
  • Assorted crackers

Directions:

  • Combine milk and salsa. Transfer to a slow cooker coated with nonstick cooking spray. Stir in cream cheese, crab, onions and chilies. Cover and cook on LOW for 3 to 4 hours, stirring every 30 minutes. Serve with crackers.
  • This recipe yields about 5 cups.

Yield: 5 cups

Recipe Source

How to Make Butterfly Cupcake Designs

Learn how to make butterfly cupcake designs from the experts at Butter Lane Bakery in this Howcast food video.

Coffee-braised Short Ribs

Coffee-braised Short Ribs

Ingredients

  • 2 tablespoons olive oil
  • 5 pounds 1- inch-thick short ribs
  • 1 large yellow onion, chopped
  • 1 large red bell pepper, chopped
  • 1 large jalapeño, seeded and finely chopped
  • 6 garlic cloves, chopped
  • 2 tablespoons dark brown sugar
  • 1 1/2 tablespoons ancho chile powder
  • 2 teaspoons dried oregano
  • 1 1/4 teaspoons ground cumin
  • 2 cups #strong freshly brewed coffee
  • 14 -s 1/2 ounce can diced tomatoes in juice
  • 1 tablespoon tomato paste
  • #Chopped fresh cilantro

Directions:

  • Preheat oven to 300°F. Heat oil in a large heavy stockpot over medium-high heat. Sprinkle short ribs with salt and pepper. Working in batches, add ribs to pot and cook until browned, about 4 minutes per side. Transfer to platter.
  • Add onion, red bell pepper, and jalapeño to drippings in stockpot. Reduce heat to medium, cover, and cook until onion is tender, stirring occasionally, about 6 minutes.
  • Stir in garlic and sauté uncovered 1 minute.
  • Add brown sugar, ancho chile powder, oregano, and cumin; stir 15 seconds. Stir in coffee, tomatoes with juice, and tomato paste. Bring to boil, scraping up browned bits. Return ribs and any juices to pot; bring to boil.
  • Cover and bake until meat is very tender, about 1 hour 45 minutes. Spoon fat from surface of sauce. Season sauce to taste with salt and pepper.
  • Transfer ribs to a platter and spoon sauce over top.
  • Sprinkle with chopped cilantro.

Recipe Source

Hawaiian Nachos

Hawaiian Nachos

Ingredients

  • 1/2 cup pineapple, cut into chunks
  • 4 strips of bacon, cooked and crumbled
  • 1 cup cheddar cheese, shredded
  • 16 ounces bag of tortilla chips (I used Tostitos Multigrain Tortilla C
    1/2 red pepper, diced)
  • 1/8 cup pickled jalapenos, diced

Directions:

  • Preheat oven to 350°
  • Arrange chips on a baking sheet.
  • Top with half the cheese.
  • Add red pepper, bacon, pineapple and jalapenos.
  • Cover with remaining cheese.
  • Place in the oven and bake for approximately ten minutes.

New Year’s Eve Pineapple Pom Cocktail

New Year’s Eve Pineapple Pom Cocktail

Ingredients

  • 1 1/2 ounces Pomegranate Black Tea
  • 1 1/2 ounces cognac
  • 1/2 ounce orange Curacao
  • 4 one-inch square pieces of pineapple
  • 2 dashes Angostura Bitters
  • GARNISH:
  • nutmeg

Directions:

  • Muddle the pineapple chunks and the Curacao in the bottom of a mixing glass.
  • Add the remaining ingredients and shake well with ice.
  • Double strain into a chilled flute and garnish with grated fresh nutmeg.

Recipe Source

Pomodoro Bruschetta

Pomodoro Bruschetta

Ingredients

  • 4 ripe Roma Tomatoes or any Vine-Ripen Tomatoes, diced
  • 8 slices of freshly baked Baugette or Ciabatta
  • 3 cloves of Garlic, peeled, finely chop 2 cloves
  • 1 cup Rocket Leaves
  • 1 Thyme Sprig
  • 1 Tbsp Balsamic Vinegar
  • Tuscan EVOO or any other high quality fruity EVOO
  • shaved Italian Parmesan
  • Fleur de Sel or any Flaky Sea Salt
  • Freshly Cracked Black Pepper
  • How to make the Pomodoro Bruschetta recipe
  1. Mix tomatoes, 1 Tbsp EVOO, thyme sprig, chopped garlic and pepper in a bowl and let it marinate for 15 mins. Stir occasionally
  2. Lightly brush all sides of bread with EVOO and grill until golden brown. Remove from grill and rub all sides with the whole garlic clove.
  3. Remove thyme sprig from tomato mixture and serve on top of bread.
  4. Sprinkle salt, scatter Parmesan and Rockets. Drizzle a little EVOO and balsamic vinegar. Serve.

Recipe source