Tag Archives: mozzarella cheese

Uncle Jim’s Alfredo Sauce

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Alfredo sauce is one of the best sauces – good on all kinds of pasta!

Uncle Jim's Alfredo Sauce
 
Author: 
Recipe type: Sauces
Cuisine: Italian
Cook time: 
Total time: 
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Ingredients
  • 4 tbsp butter
  • 4 tbsp all-purpose flour
  • 1 c. cream
  • 1 c. chicken broth
  • 1 c. Mozzarella cheese, shredded
  • ½ c. Parmigiano-Reggiano cheese, grated
  • 3 tbsp fresh parsley, finely minced
  • 5 cloves garlic, finely minced
  • ¼ c. dry white wine
  • salt & black pepper
Instructions
  1. On medium heat, melt butter & add flour. Cook 2-3 minutes, stirring constantly to cook flour completely.
  2. Add cream & broth together, blending well. Add cheeses, parsley, garlic, & wine, stirring until cheese is completely melted.
  3. Add salt & freshly ground black pepper to taste.

Photo courtesy of DenisenFamily on Flickr

Mexican Lasagna

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Submitted by Michelle Fawver
Serves 6-8

Ingredients

2 pkg corn tortillas (18) 1 tsp black pepper
1 lb. ground beef, browned & drained 1 tsp cumin
16 oz. chopped tomatoes, drained 1½ c. Cheddar cheese, shredded
1 tbsp chili powder 1½ c. Mozzarella cheese
1 tsp red pepper 16 oz. cottage cheese
2 eggs, beaten black olives (garnish)
green onions (garnish)

Directions

  1. Line bottom of 13″x9″ pan with half the tortillas.  Combine ground beef, tomatoes, & seasonings.  Spread on top of tortillas.  
  2. Add another layer of tortillas.  Mix cottage cheese, 1 c. Cheddar, 1 c. Mozzarella, eggs; spread on top of tortillas.  
  3. Bake at 350°F for 30 – 40 minutes. Remove from oven & top with remaining cheeses. 
  4. Garnish with chopped green onions & black olives.

Food Art Friday for October 30th

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Pirate Pizza

Via Little Food Junction

Submit your food art or found food art photos to info@foodaskew.net!

Baked Eyeballs Casserole

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From Favorite Brand Name Recipes, Vol. 7, No. 70, October 12, 2004.
Serves 8

Ingredients

1 jar (27.5 oz.) Prego© Hearty Meat Sauce – Authentic Italian Sausage 15 oz. part-skim ricotta cheese
¾ c. grated Parmesan cheese 8 c. hot cooked bow tie pasta (about 7 c. uncooked)
8 oz. small fresh mozzarella balls (about 1″) 2 tbsp sliced pitted ripe olives

Directions

  1. Spray 3 qt. shallow baking dish with cooking spray.
  2. Mix 1½ c. sauce, ricotta cheese, ½ c. Parmesan cheese & pasta in prepared dish.  Spread remaining sauce over pasta mixture.  Sprinkle with remaining Parmesan cheese.  Cover.
  3. Bake at 400°F for 25 minutes or until hot.
  4. Arrange cheese balls randomly over pasta mixture.  Place sliced olive on each cheese ball.  Let stand 10 minutes before serving.

Chef’s Note: If fresh mozzarella balls are not available, substitute 1 package (8 oz.) fresh mozzarella.  Cut crosswise into thirds.  Cut each third in 6 wedges, for triangle shaped eyes.

Eggplant Casserole

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Serves 6
5.8 effective grams of net grams of carbohydrates per serving.

Ingredients

4 c. eggplant, sliced thin 10 oz. provolone cheese, sliced
8 oz. mozzarella cheese, shredded 1lb. lean ground beef
½ c. chopped onion 3 cloves garlic, sliced
1 c. mushrooms, sliced ½ c. celery, chopped
1 tsp Italian seasoning 16 oz. Low Carb Spaghetti sauce

Directions

  1. Preheat oven to 350°F.
  2. Saute lean ground beef in frying pan with mushrooms, garlic, onion, celery & Italian seasonings. Fry until the meat is no longer pink. Drain any excess oil & remove. 
  3. Peel eggplant & slice it very thin.
  4. Grease bottom & sides of a 9″x13″ glass baking dish with olive oil on bottom & sides. Layer half the eggplant on bottom of pan. Sprinkle eggplant with additional Italian seasoning if desired. 
  5. Layer half of the meat mixture, half of the sauce & half of the provolone (lasagna style). Repeat layering with remaining eggplant, meat, sauce & provolone.
  6. Spread mozzarella over the top of the casserole, cover with foil & bake for approximately 45 minutes or until done, taking foil off last 5-10 minutes to brown.