I made these Taverns for dinner tonight, and they were quite good. I did not have any orange juice so I subbed some lemonade ( figuring – Hey, it is citrus) and as per usual, I used ground turkey . Norm ( dh ) had to stop himself at 3 small sandwiches and they kids enjoyed them as well.
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|This is a keeper recipe. I used angel hair pasta and probably a little too much broth, so it came out a little soupy, but the flavor is very good and I will be making this again! Capellini with Sausage and Spinach|
12 uncooked lasagna noodles
1 lb. Sweet Italian Sausage
2 c. grated mozzarella cheese
1/2 carton ricotta cheese
1/2 lb. frozen spinach, drained well ( I am using a bag of fresh baby spinach )
1 jar alfredo sauce
1 tsp. seasoned salt
1/2 tsp. Italian seasoning
1/4 tsp. pepper
Boil lasagna noodles for 10 minutes, drain well.
Brown ground beef along with seasoned salt, pepper and Italian seasoning.
Spread a couple spoonfuls of the alfredo sauce into a 9 x 13 in. pan. Layer ingredients in the pan as follows:
Layer 1 – 3 lasagna noodles, spinach, ground beef, ricotta cheese, mozzarella cheese;
Layer 2 – repeat layer 1
Layer 3 – repeat layer 1
Layer 4 – 3 lasagna noodles, alfredo sauce, mozzarella cheese
Cover dish with foil. Bake at 350 degrees for 35 minutes. Uncover and bake 5 more minutes. Sprinkle with parsley before serving.
This was breakfast for Christmas morning this year. It was a big hit!
1 lb. sausage meat, any kind
1 onion, chopped
1/2 red and green bell pepper, chopped
1 loaf egg or other hearty bread, sliced (day old is fine)
4 cups shredded cheese, any kind (a mixture is fine)
6 eggs, beaten
3 cups milk
1 tbsp. Dijon mustard
1 tsp. salt
1/2 tsp. ground cayenne pepper
2 medium tomatoes, sliced
1/3 cup grated Parmesan cheese
Grease a 9×13-inch (23x 33-cm) baking dish.
Remove the sausage meat from the casing into a skillet. Add onions and peppers and cook over medium heat, stirring, until the sausage is lightly browned and the onions are softened. Set aside.
Place a layer of bread slices into the prepared baking dish, cutting them so that they cover the bottom completely. Sprinkle with half of the cooked sausage mixture, then one-third of the shredded cheese. Now add a second layer of bread slices, the remaining sausage mixture, and another one-third of the shredded cheese. Finally, add a third layer of bread and all the remaining shredded cheese.
In a bowl, beat together eggs, milk, mustard, salt and cayenne. Pour over the layers in the baking dish and cover with plastic wrap. Refrigerate for at least 6 hours or overnight.
When you’re ready to cook, remove the plastic, arrange the tomato slices on top and sprinkle with Parmesan cheese. Bake at 350 degrees F (180 degrees C) for 50 to 60 minutes, until puffed in the middle and a knife poked into it comes out clean
I made this for dinner tonight using ground turkey. Everyone had seconds and thirds.
I might try it next time with a package of chicken gravy instead of the beef stew mix, and using chicken broth instead of beef broth.
~1.5 pounds ground beef
~1 1.6-ounce beef stew seasoning mix
~2 cups grated cheese (8 oz)
~1 11oz can kernel corn
~1 10 oz can cheddar cheese soup
~1/2 cup chopped onion
~1/2 cup beef broth
~12 oz dried elbow macaroni
1. Cook ground beef and stew seasoning mix in large skillet until beef is brown. Drain off fat. Combine beef mixture, 1.5 cups of the cheese, the corn, soup, onion, and beef broth in slow cooker.
2. Cover; cook on low setting for 6-8 hours or on high for 3-4 hours.
3. Cook macaroni according to package directions; drain. Stir pasta into the
beef mixture; sprinkle with the remaining cheese. Makes 8 servings.
Garnish with : fresh chopped tomatoes, olives and maybe some chopped avocado.