1/3-1/2 lb. sweet Italian sausage
15 oz can stewed tomatoes, chopped
4 cans(8 oz) sliced mushrooms (do not drain)
1/4-1/2 tsp. onion &/or garlic powders
1/2 tsp. basil &/or oregano
3 (1 lb.) cans Italian style green beans, 2 of them drained
1/2 cup Parmesan cheese
Brown sausage and drain. Add all ingredients except green beans. Mix thoroughly and simmer for 15 minutes. Add green beans and mix. Bake at 250 degrees in a covered casserole for 30 minutes to 2 hours; or in a slow cooker on low up to 3 hours.
8 quail (cut up)
1 c flour
1/2 c peanut oil
2 can cream of chicken soup
2 can cream of celery soup
2 can chicken broth
1/2 c white wine (dry)
2 white onions (thinly sliced)
2 bay leaves
1/3 c Parmesan cheese
Rinse the birds and pat dry inside and out, season with salt and pepper to taste and coat with flour. Brown in hot peanut oil in a skillet. Combine the quail with the soups, broth, wine, onions, and bay leaves in a crock pot and cook on high for 4 hours and then reduce heat to low for 7 to 8 hours or `til birds are tender. Remove bay leaves add the cheese and cook for 30 min more. Serve over rice or noodles.
1 (16 oz.) can of tomatoes, cut up
2 tbsp. minced parsley
1 clove of garlic, minced
1/2 tsp. dried basil
1 tsp. salt
1/4 tsp. pepper
1 tsp. dried oregano
1 (6 oz.) can tomato paste
1/2 tsp. seasoned salt
1 lb. cooked shelled shrimp
Grated Parmesan cheese
In a Crock Pot, combine tomatoes with parsley, garlic, basil, salt, pepper, oregano, tomato paste and seasoned salt. Cover and cook on low for 6 to 7 hours. Turn control to high, stir in shrimp, cover and cook on high for 10 to 15 minutes more. Serve over cooked spaghetti. Top with Parmesan cheese.
2 tablespoons extra-virgin olive oil
1 large onion, finely chopped
Kosher salt and freshly ground black pepper
1 1/2 cups pearled barley
2 sprigs fresh thyme
3 cups low-sodium vegetable broth
1 pound (1 bunch) asparagus, rough stalks trimmed and cut into 1-inch pieces
2/3 cup grated Parmesan
Zest of 1 lemon, plus lemon wedges, for serving
1/4 cup roughly chopped fresh flat-leaf parsley
1/4 cup roughly chopped fresh mint
Heat the oil in a large skillet over medium-high heat. Add the onions, 1/2 teaspoon salt and 1/8 teaspoon pepper, and cook, stirring occasionally, until lightly browned, about 5 minutes. Stir in the barley and thyme, and cook, stirring, until the barley is just golden, about 2 minutes more.
Transfer the barley mixture to a 6-quart slow cooker, and add the broth, 1 1/2 cups water and 1/2 teaspoon salt. Cover, and cook on high until the liquid is absorbed and the barley is tender, about 3 hours.
Discard the thyme, and stir in the asparagus. Return the lid to the pot, and cook until the asparagus is tender, 30 minutes more. Stir in the Parmesan, lemon zest, 1 teaspoon salt and 1/4 teaspoon pepper. Thin out the risotto to the desired consistency with warm water, as needed. Fold in the parsley and mint, and serve with lemon wedges on the side.
29 Ounce can tomato puree
14 1/2 Ounce can of diced tomatoes with basil, drained
1 Can mushrooms, drained
1 Small onion, chopped
1 Small pepper, chopped
15 Ounce container of cottage cheese or ricotta
11/2 Cups of mozzarella
1/2 Cup Parmesan cheese
2 Cups of uncooked ziti
1 Pound loose sweet sausage
2 Tablespoons fresh parsley
Basil and oregano to taste
Cook ziti until al dente or firm.
Fry sausage in skillet on stove with pepper and onion.
Once sausage is browned add puree, diced tomatoes, mushrooms, and spices. Heat through.
Add pasta to sauce.
Blend cottage cheese or ricotta with 1 egg, Parmesan cheese, and 1 Cup of mozzarella cheese.
Scoop 1/2 of the sauce and pasta in bottom of Crock-Pot® slow cooker.
Cover with cheese mixture
Cover with rest of sauce, pasta, & meat mixture.
Top with remaining 1/2 Cup of mozzarella cheese , sprinkle with a little more Parmesan cheese, parsley, and spices to taste.
Cover; cook on High for 1 hour and 30 minutes or 2 hours on Low.