eggplant parmesan ii

Ingredients

• Servings: 8
• 3 eggplant, peeled and thinly sliced
• 2 eggs, beaten
• 4 cups italian seasoned bread crumbs
• 6 cups spaghetti sauce, divided
• 1 (16 ounce) package mozzarella cheese, shredded and divided
• 1/2 cup grated parmesan cheese, divided
• 1/2 teaspoon dried basil

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• dip eggplant slices in egg, then in bread crumbs. place in a single layer on a baking sheet. bake in preheated oven for 5 minutes on each side.
• in a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. place a layer of eggplant slices in the sauce. sprinkle with mozzarella and parmesan cheeses. repeat with remaining ingredients, ending with the cheeses. sprinkle basil on top.
• bake in preheated oven for 35 minutes, or until golden brown.

chef john's meatless meatballs

Ingredients

• Servings: 16
• 1 tablespoon olive oil
• 1 pound fresh white mushrooms, finely chopped
• 1 pinch salt
• 1 tablespoon butter
• 1/2 cup finely chopped onion
• 4 cloves garlic, minced
• 1/2 cup quick-cooking oats
• 1 ounce very finely shredded parmigiano-reggiano cheese
• 1/2 cup bread crumbs
• 1/4 cup chopped flat-leaf (italian) parsley, packed
• 2 eggs, divided
• 1 teaspoon salt
• freshly ground black pepper to taste
• 1 pinch cayenne pepper, or to taste
• 1 pinch dried oregano
• 3 cups pasta sauce
• 1 tablespoon very finely shredded parmigiano-reggiano cheese, or to taste
• 1 tablespoon chopped flat-leaf (italian) parsley, or to taste

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 5 hrs 30 mins


• heat olive oil in a skillet over medium-high heat. add mushrooms to the hot oil, sprinkle with salt, and cook and stir until liquid from mushrooms has evaporated. stir butter into mushrooms, reduce heat to medium, and cook and stir mushrooms until golden brown, about 5 minutes.
• stir onion into mushrooms and cook, stirring often, until onion is translucent, 5 minutes. remove skillet from heat and stir garlic into mushroom mixture until fragrant, about 1 minute. transfer mixture to a mixing bowl.
• mix oats into mushroom mixture until thoroughly combined. gently stir 1 ounce parmigiano-reggiano cheese into mixture. add bread crumbs, 1/4 cup parsley, and 1 egg; season with salt, black pepper, cayenne pepper, and oregano. mix together with a fork until crumbly. stir in remaining 1 egg. mixture should hold together when pressed.
• cover bowl with plastic wrap and refrigerate at least 4 hours. for best flavor and texture, refrigerate overnight.
• preheat oven to 450 degrees f (230 degrees c). line a baking sheet with a silicone baking mat or parchment paper.
• form mixture into small meatballs using a 2-tablespoon scoop. roll meatballs lightly between your hands until smooth, if desired; arrange meatballs on prepared baking sheet.
• bake in the preheated oven until meatballs are lightly golden brown, 12 to 15 minutes.
• bring pasta sauce to a boil in a large saucepan; reduce heat to low. gently stir meatballs into sauce until coated. simmer meatballs in sauce until cooked through, 45 minutes to 1 hour. transfer to a serving bowl and garnish with 1 tablespoon parmigiano-reggiano cheese and 1 tablespoon parsley.

chuck's favorite mac and cheese

Ingredients

• Servings: 6
• 1 (8 ounce) package elbow macaroni
• 1 (8 ounce) package shredded sharp cheddar cheese
• 1 (12 ounce) container small curd cottage cheese
• 1 (8 ounce) container sour cream
• 1/4 cup grated parmesan cheese
• salt and pepper to taste
• 1 cup dry bread crumbs
• 1/4 cup butter, melted

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
• in 9x13 inch baking dish, stir together macaroni, shredded cheddar cheese, cottage cheese, sour cream, parmesan cheese, salt and pepper. in a small bowl, mix together bread crumbs and melted butter. sprinkle topping over macaroni mixture.
• bake 30 to 35 minutes, or until top is golden.

butternut squash bake

Ingredients

• Servings: 6
• 1 (4 pound) butternut squash - peeled, seeded, and cubed
• 1/3 yellow onion, minced
• 1/4 cup extra-virgin olive oil
• 1/2 cup italian bread crumbs
• 1 tablespoon minced fresh thyme
• 6 ounces crumbled blue cheese
• sea salt and ground black pepper to taste
• 1/4 cup italian bread crumbs

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• preheat an oven to 425 degrees f (220 degrees c).
• toss the squash, onion, olive oil, 1/2 cup italian bread crumbs, thyme, and blue cheese in a large mixing bowl. season with salt and pepper. pour the mixture into a large baking dish. sprinkle 1/4 cup bread crumbs over the squash.
• bake in the preheated oven until lightly browned on top, 35 to 40 minutes.

Chicken Gizzards

Ingredients

• Servings: 4
• 1 pound chicken gizzards
• 1/4 cup butter
• salt and pepper to taste

Recipe

Preparation Time: 5 mins Cook Time: 1 hr 45 mins

Ready Time: 1 hr 50 mins


• place gizzards in a saucepan with enough water to cover by 1 inch. bring to a boil over medium heat, cover, and cook for 1 1/2 hours. drain and chop into bite size pieces.
• melt butter in a large skillet over medium-high heat. fry gizzards in butter for about 15 minutes. season with salt and pepper to taste.

eggplant parmesan ii

Ingredients

• Servings: 8
• 3 eggplant, peeled and thinly sliced
• 2 eggs, beaten
• 4 cups italian seasoned bread crumbs
• 6 cups spaghetti sauce, divided
• 1 (16 ounce) package mozzarella cheese, shredded and divided
• 1/2 cup grated parmesan cheese, divided
• 1/2 teaspoon dried basil

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• dip eggplant slices in egg, then in bread crumbs. place in a single layer on a baking sheet. bake in preheated oven for 5 minutes on each side.
• in a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. place a layer of eggplant slices in the sauce. sprinkle with mozzarella and parmesan cheeses. repeat with remaining ingredients, ending with the cheeses. sprinkle basil on top.
• bake in preheated oven for 35 minutes, or until golden brown.

hot artichoke and spinach dip ii

Ingredients

• Servings: 12
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup mayonnaise
• 1/4 cup grated parmesan cheese
• 1/4 cup grated romano cheese
• 1 clove garlic, peeled and minced
• 1/2 teaspoon dried basil
• 1/4 teaspoon garlic salt
• salt and pepper to taste
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1/2 cup frozen chopped spinach, thawed and drained
• 1/4 cup shredded mozzarella cheese

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a small baking dish.
• in a medium bowl, mix together cream cheese, mayonnaise, parmesan cheese, romano cheese, garlic, basil, garlic salt, salt and pepper. gently stir in artichoke hearts and spinach.
• transfer the mixture to the prepared baking dish. top with mozzarella cheese. bake in the preheated oven 25 minutes, until bubbly and lightly browned.