Sausage Spaghetti Sauce Recipe

Makes 1 batch.
INGREDIENTS:
1 lb Italian sausage

1 sm Eggplant
2 md Onions

1 md Tomato
1/2 lb Mushrooms

8 oz Tomato sauce
1 sm Green pepper
Salt, pepper, oregan to taste
DIRECTIONS:
Slice the sausage into bite-size morsels and saute until browned. Remove
from pan, leaving fat for next step. (While the sausages are browning, you
can cut up the vegetables.)
Slice the onions and the mushrooms. Cut the peppers into 1/2-inch squares
and dice the tomato. Cut the eggplant into a julienne style.
Add a little oil to the pan and saute the onions, peppers, mushrooms,
eggplant and tomato until the onions are transparent and soft. Add the
tomato sauce and the spices and return the sausage to the pan. Cook about
15 minutes. Serve with fettucine.
For more great recipes, visit the following sites:
www.recipewitch.com
recipewitch.blogspot.com

Bread Stuffing Recipe

This recipe makes 8 servings.
INGREDIENTS:
1 lb Bread

Pepper, freshly ground
1 White onion,
1/2 teaspoon of Sage -chopped fine

1/2 teaspoon of Thyme
1 teaspoon of Salt
1/4 lb Butter, melted
DIRECTIONS:
On the weekend before Thanksgiving, set aside some homemade bread, to dry
out. Leave it unwrapped so that it will dry thoroughly.
Thanksgiving morning, cut the bread into thick slices and remove the crust
from each slice. Dip each slice into cold water, and wring out carefully.
After squeezing each slice dry, crumble it into a large bowl by rubbing
between your hands. Add salt, pepper, sage, thyme and chopped onion to the bowl, and stir
gently. Pour on the melted butter and toss like a salad.
For more great recipes, visit the following sites:
www.recipewitch.com
recipewitch.blogspot.com

Lamb Shank Braised in White Wine Recipe

This recipe is delicious. Definitely one for the meat lover!

INGREDIENTS

* 4 lamb shanks
* 5 cloves garlic, sliced
* 45 ml olive oil
* 1 small onion, chopped
* 1 g salt and freshly ground black pepper
* 1 g chopped fresh rosemary, plus sprigs for garnish
* 235 ml dry white wine

DIRECTIONS

* In a large frying pan, heat oil over medium-high heat.
* Add shanks to hot pan, and brown all sides; this should take about 12 mins. Transfer to a plate.
* Reduce heat to medium-low, and add garlic to the pan; cook for 30 to 40 seconds.
* Stir in onion, and continue cooking until translucent, 6 to 8 minutes.
* Return shanks to the pan, and season with 2 teaspoons fresh rosemary and salt and pepper to taste.
* Pour in wine, raise heat to medium-high, and bring to a simmer.
* Reduce heat to low, cover tightly, and simmer until the shanks are very tender when pierced with a knife, 2 to 2 1/2 hours.
* Turn once or twice during cooking, and add water as necessary to maintain original level of liquid.
* Serve shanks garnished with rosemary sprigs.

For more great recipes, visit the following sites:
www.recipewitch.com
recipewitch.blogspot.com

Homemade Hamburgers

Ingredients

1 lb lean ground beef or ground chicken
1 medium peeled onion
1 medium peeled potato
2 eggs
1/2-1 cup breadcrumbs or 2-3 slices bread, cut or torn into small pieces (may need more or less)
salt and pepper

http://www.recipewitch.com

http://www.aldram.com

Directions

1. Grate potato and then onion in a large bowl.
2. Add 1 of the eggs and mix with spoon or hands.
3. Add the beef (or chicken) and the other egg, mix until well blended.
4. Add the breadcrumbs until the mixture sticks together but is not too dry.
5. Add salt and pepper.
6. Shape mixture into 4 patties, each about 3/4-inch thick.
7. You can bbq, fry or broil the burgers for 10-15 mins.

http://www.recipewitch.com

http://www.aldram.com

Sausage Soup Italian Style

INGREDIENTS

* 2 (14 ounce) cans beef broth
* 1 (14.5 ounce) can Italian-style stewed tomatoes
* 1 pound Italian sausage
* 2 small zucchini, cubed
* 1 clove garlic, minced
* 1 cup sliced carrots
* 1 (14.5 ounce) can great Northern beans, undrained
* 2 cups spinach - packed, rinsed and torn
* 1/4 teaspoon ground black pepper
* 1/4 teaspoon salt

DIRECTIONS

* In pot, brown sausage with garlic.
* Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer for 15 mins.
* Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
* Remove from heat, and add spinach.
* Replace the lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 mins.

http://www.recipewitch.com
http://www.aldram.com

Spinach and Pesto Pasta

INGREDIENTS

* 1 tablespoon minced garlic
* 16 ounces fresh spinach, washed & chopped
* 6 ounces low-fat, firm silken tofu
* 2 tablespoons fresh lemon juice
* 1/8 cup low-sodium chicken broth
* 1/2 cup grated Parmesan cheese
* 1/2 teaspoon ground black pepper
* 1/2 cup diced red onion
* 1 teaspoon Italian seasoning
* 10 ounces fresh mushrooms, thinly sliced
* 6 ounces fresh sliced shiitake mushrooms
* 1/4 cup bacon bits
* 1 pound penne pasta


DIRECTIONS

* Cook the pasta according to package directions.
* While pasta is cooking, in food processor or blender, combine spinach, tofu, lemon juice, garlic, broth, cheese, pepper, and Italian seasoning, process until smooth. Set aside.
* Spray a large non-stick saute pan with cooking spray. Over medium heat, cook onions and mushrooms until tender. Reduce heat to low, add pesto mixture and heat until hot.
* Toss pasta with sauce &bacon bits. Serve with additional Parmesan cheese, if desired. Note that if sauce seems very thick, thin to desired consistency with pasta cooking water or broth.

http://www.recipewitch.com
http://www.aldram.com

Gorgonzola Risotto with Wild Mushrooms

INGREDIENTS

* 2 ounces dried chanterelle mushrooms
* 1 1/2 teaspoons butter
* 1 teaspoon truffle oil (optional)
* 1 chopped onion
* 2 shallots, minced
* 1 clove garlic, minced
* 3 ounces sliced fresh button mushrooms
* 1 (12 ounce) package Arborio rice
* 1/2 cup dry white wine
* 1 quart hot chicken stock
* 2 tablespoons heavy cream
* 2 tablespoons crumbled Gorgonzola cheese, or to taste
* ground black pepper to taste

DIRECTIONS

* Cover chanterelle mushrooms with hot water, cover, and set aside to soften for 30 mins. Once soft, remove the mushrooms from the water and chop; discard water.
* Melt butter along with truffle oil in a large saucepan over medium-high heat. Add onion, shallot, and garlic; cook and stir two minutes until the onion begins to soften. Add the fresh mushrooms, and continue cooking until the mushroom softens and begins to release its liquid. Stir in the chopped chanterelle mushrooms, and cook 3 mins more.
* Add Arborio rice; cook and stir for a few minutes until the rice is well coated with the onion mixture and looks glossy. Stir in the white wine, and cook until nearly evaporated.
* Reduce heat to medium, and add 1/3 of the hot chicken stock. Cook & stir until the chicken stock has been mostly absorbed, about 5 minutes. The risotto should be simmering gently while you stir in the chicken stock. Add half of the remaining stock, and stir for 5 minutes more. Finally add the remaining stock, and continue cooking until the risotto is creamy and the rice is tender, about 5 minutes more. The rice should not be completely soft, but still have a little firmness when you bite into it. You can add a little water if needed to cook the rice to this state.
* Remove risotto from the heat, & stir in the heavy cream & Gorgonzola cheese. Season to taste with salt & pepper, & serve.

http://www.recipewitch.com
http://www.aldram.com

Wild West Pasta Salad Recipe

INGREDIENTS

* 1 (6 ounce) can black olives, drained and chopped
* 8 ounces shredded Cheddar cheese
* 1 (5 ounce) jar stuffed green olives, sliced
* 2 1/2 tablespoons bacon bits
* 8 ounces shredded Monterey Jack cheese
* 1 (16 ounce) bottle ranch-style salad dressing
* 1/2 cup chopped green onions
* 1/2 tsp ground black pepper
* 16 ounces of pasta

DIRECTIONS

* Bring a large pot of lightly salted water to a boil. Add pasta & cook for 8 to 10 mins or until al dente; drain & reserve.
* In a large bowl, combine black olives, green olives, Cheddar cheese, Monterey Jack cheese, bacon bits, dressing, onion, ground black pepper & pasta; mix well.
* Cover bowl, refrigerate to chill for 1 hour, and serve.

http://www.recipewitch.com

http://www.aldram.com

Chicken and Rice Casserole (with Cheese) Recipe

INGREDIENTS

* 4 skinless, boneless chicken breast halves
* 2 cups cooked white rice
* 1 (10.75 ounce) can condensed cream of chicken soup
* 2 cups shredded Cheddar cheese
* 3 slices soft white bread (cut into cubes)
* salt & pepper to taste

DIRECTIONS

* Cut chicken into small pieces
* Preheat oven to 350 degrees F (175 degrees C).
* To Cook Chicken: Season chicken with salt &pepper to taste, place in a microwave-safe dish, cover and cook in microwave for 5 to 6 minutes. Turn and cook another 2 to 3 minutes or until cooked through and no longer pink inside. Let cool.
* In a 9x13 inch baking dish, combine chicken, rice and soup and mix well. Top with cheese, then with bread cubes.
* Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is melted & bubbly & bread is crunchy.