Olive Garden Original Lasagna Fritta - Restaurant Recipes

2 eggs at room temperature

2 (15 ounce) containers whole milk Ricotta cheese

1 cup fresh grated Parmesan cheese

16 ounces fresh grated mozzarella cheese

1 cup Romano cheese, grated

1 cup Asiago cheese, grated

2 Tablespoons Italian Seasoning

1 ½ cups Italian bread crumbs

¼ cup fresh grated Parmesan cheese

1 package lasagna noodles

2 eggs

1 jar (5 cheese) marinara sauce

Homemade Alfredo sauce

4 Tablespoons butter

1 pint heavy whipping cream

1 teaspoon garlic powder

½ teaspoon nutmeg 

⅔ cup freshly grated Romano cheese

Salt and pepper to taste

Boil your lasagne noodles according to the package. Cook till al dente.

When they are cooked, rinse them with cold water real good, and place one on the cutting board. Cut off the edge of the ribboning noodle, and discard the ribbon piece. Do all your noodles gently, placing them aside.

 Place your cut lasagna noodle lengthwise on the cutting board. Spread a thin layer of the cheese mixture goodness over the noodles.

Start at the end of the noodle and fold over approx 2 inches. Fold over again 2 inches. You will have a little piece of the noodle left. You want to push this little piece over.

Lay them down on a plate and stick in the freezer for an hour till ready to serve. If you are making these later, then stick them in a freezer bag, making sure the ends do not touch, and gently lay them in the freezer until you are ready.

In a medium saucepan over medium heat, melt the butter and add the pint of heavy whipping cream. Next add your garlic powder, nutmeg, and salt and pepper. Simmer on the stove for approx 25 minutes until the sauce thickens real good. Keep this on low till your frittas are ready.

When you are ready to make a fritta, add the romano cheese to your alfredo sauce and keep warm on the stove.

In another saucepan on medium heat- pour half the jar of marinara in the saucepan. Keep warm till ready to serve.

When you are ready to serve, you want to remove them from the freezer. (If they were in there longer than an hour it is OK). Let them sit out till on the plate for approx 15 min.

Get out 2 different bowls. One bowl you want 2 beaten eggs inside, and the second bowl you want to mix your breadcrumbs in with 1/4 cup Parmesan cheese. Set your 2 bowls aside.

After the 15 minutes has passed and you are ready to make the lasagna fritta, you want to heat up your fryer. If you do not have a fryer then you want to get a big saucepan and fill with enough canola oil to cover the lasagna fritta.

Gently dip your lasagna fritta in the egg, and then the breadcrumbs. You want to coat your fritta very well, and make sure you get the top and the end coated.Do each Fritta and set vertical on the plate standing up.

When your oil is heated and ready to fry, gently fry your fritta just till light brown. Set on a paper towel to drain, until all fritta's are done.

Get out your serving plate and lightly coat the bottom 1st with marinara sauce, and 2nd with the Alfredo sauce.

Set your fritta's vertical on the plate standing up. Line each fritta on the serving plate, and lightly drizzle Alfredo sauce down the middle, and lightly drizzle marinara sauce down the middle. Sprinkle fresh Parmesan over the frittas

If you have lots of cheese left over- like I always do. You want to freeze the remainder cheese.

Just cut the cheese into sections, and stick it in separate freezer bags. A day before you want to use the cheese just let it thaw out in the refrigerator. Use the cheese immediately.

Note: Parmesan cheese is the only cheese that you can freeze grated due to its texture. All other cheeses freeze in sections or cubes.

https://hubpages.com/food/Olive-Garden-origional-Lasagna-Fritta-Recipe

Chick-fil-A Chicken Salad - Restaurant Recipes

2 cups cooked chicken breasts

⅓ cup celery, finely chopped 

1 hard boiled egg, minced 

¼ teaspoon salt

½ teaspoon sugar 

¼ teaspoon freshly ground pepper

⅓ cup sweet pickle relish

⅔-1 cup mayonnaise, depending on how you like the texture

8 slices Texas toast thick bread (or thick cut sandwich bread)

Boil chicken until completely cooked. Remove from water and cool. 

After the chicken is cooled, cut into small pieces. 

Place chicken in a mixing bowl with all other ingredients and mix well. Butter one side of sandwich bread and grill. Place salad between grilled bread slices. Chicken salad will be kept in an airtight container in the refrigerator for 1 week.

Leftover Thanksgiving Casserole - Southern Comfort Food

Stuffing

Turkey slices 

Turkey gravy 

Milk, add as needed 

Mashed potatoes

Shredded cheddar cheese

Preheat oven to 350 degrees. Press stuffing in bottom of casserole dish. Layer turkey slices on top and pour gravy over stuffing and turkey. Re-hydrate mashed potatoes (if needed) with milk. Spread mashed potatoes over gravy and sprinkle cheddar cheese on top. Bake in preheated oven 25-30 minutes. 

Sausage, Bean and Rice Soup - Veg Out

1 can mixed beans

1 can black beans

2 package sausage links; sliced

1 can diced tomatoes with green chilies

1 can onion soup

32 ounces chicken broth

3 scallions, diced

1 package minute rice

Cook all ingredients except rice in slow cooker on low 6-8 hours. Add rice to slow cooker 30 minutes before serving.

Hobo Stew

1 lb ground beef
1 cup celery, chopped
1 package frozen pearl onions
1/2 package baby carrots, chopped
1 package frozen corn
1 package frozen mixed vegetables
2-3 Idaho potatoes, peeled and chopped
1 can beef or chicken broth (use whatever is on hand)
2 cans diced tomatoes with juice
20 ounces V-8 juice (about half of a large container)
Splash of Worcestershire sauce
Sprinkle of black pepper
Dash of hot sauce
Sprinkle or two of Cajun seasoning
2 Tablespoons flour (optional)

Variations
Use chopped onion instead of frozen
Add vegetables you have laying around
Add more potatoes, carrots or celery
Add different spices

In skillet over medium-high heat, brown ground beef with celery until thoroughly cooked. Drain ground beef and add beef/celery to slow cooker. Add remaining ingredients to slow cooker and stir. Cook on  low 8-9 hours, stirring a few times to mix. This makes a hearty soup. If you want a more stew-like consistency, add the flour to thicken the broth.

This is perfect for days that you will be home all day or you will be busy and want to come home to a ready-made dinner. It is great for using up bits of vegetables that you have lying around. It also makes at least enough for 6 people so you can expect leftovers.

Simple Sausage Jambalaya

1 Andouille sausage link, chopped
1 can french onion soup
1 can diced tomatoes
1 can black-eyed peas
1 Tablespoon creole seasoning
1 teaspoon ground black pepper

2 cups cooked rice of your choice (Basmati is a favorite of mine so that is what I used)

Add sausage, soup, tomatoes, peas and both seasonings to slow cooker. Set to low for 7-9 hours. When ready to eat, mix in rice of choice. It will absorb the liquid in the slow cooker and blends perfectly.

Last night I made this recipe and both my husband and I loved it. Perfect for a cold day when you will be out of the house and returning late. This recipe easily feeds 4 or will feed 2 with leftovers for lunch the next day.

Spooky Loaded Mashed Potato Casserole - Spooky Treats

2 lbs. Idaho potatoes, peeled and chopped into chunks

1 teaspoon salt

4 Tablespoons butter

3/4-1 cup milk or half and half

Salt and pepper, to taste

4 ounces cheddar or colby jack cheese, shredded

8 slices bacon

1/3 cup sour cream

Preheat the oven to 350 degrees.

Bring a large pot of water and 1 Tbs. salt to a simmer on the stove top.Add the potatoes and bring to boil. Boil for 20-25 minutes or until the potatoes are easily pierced with a fork.

Meanwhile, fry the bacon on the stovetop until crispy. Remove the bacon strips to a paper towel lined plate. Once they're cool enough to handle, crumble the bacon and set aside.

When the potatoes are done, drain, then return to the pot. Place the pot back on the burner, and use a potato masher to mash them over very low heat. Continue mashing until no lumps remain.

Turn off the heat, then add 4 Tablespoons of butter and ½ cup of milk or cream. Slowly mash in the added ingredients until smooth. Continue to add the cream, a little bit at a time, until the desired consistency is reached. Taste the potatoes and season with salt and pepper as needed.

Spread the potatoes into a 9 inch deep dish pie dish and cover with shredded cheese and the crumbled bacon. Bake for 20-30 minutes or until cheese is melted.

Allow the casserole to cool for 10-15 minutes before adding the spider web.

To make the web, add the sour cream to a zip lock bag and cut a tiny hole in one corner. Twist the bag above the sour cream and use your hand to squeeze the sour cream towards the hole. You may want to practice drawing a line once or twice before doing it on the casserole.

You'll start the web by drawing four straight lines through the center of the casserole, like you would cut a pie. Start by making a T through the center, and then follow that with an X through the center. In the end, you should have eight equal spaces. Starting in the center of the pie, draw a small circle, connecting each of the eight sections. Move a few inches outward and draw another circle. Move another inch or two outward and draw one final circle. Top with a fake spider of one made from olives. Serve while the potatoes are still warm. You can also prepare this ahead of time, refrigerate, then bake the day of and add the spider web right before serving.

https://neighborfoodblog.com/2014/09/loaded-mashed-potato-casserole.html

Frankenstein Pasta - Spooky Treats

1 cup basil, fresh

2 cloves garlic

1/3 oz (167 kernels) pine nuts, dried

1/3 cup Parmesan cheese, grated

1 dash salt

1/3 cup olive oil

16 ounce whole wheat pasta shells

3 medium cucumber

4 oz – mozzarella cheese

1 cup – black olives, canned

In a blender or food processor, combine basil, garlic, pine nuts, Parmesan, salt, and olive oil (you can add pepper if you want as well).  Taste and add more salt, pepper or garlic if desired.

Bring a pot of water (about 5 cups) to a boil and add whole wheat pasta. Cook according to box instructions. Drain and add pesto sauce.  Stir well and let cool.

Peel and chop up 1 1/2 of the cucumbers and stir into pasta.

Pour out onto a platter and make a rectangle out of the pasta.  Cut two slices of mozzarella and make them into circles using a cookie cutter or knife. Use olives to create Frank's hair, pupils and mouth.  Use the rest of the cucumber to make "bolts" in the side of his neck

https://www.superhealthykids.com/frankenstein-pasta/

Pierogis and Ham

1 Tablespoon olive oil 

1 red bell pepper, chopped 

½ yellow onion, chopped

1 package fully cooked ham steaks (2 steaks), chopped

1-2 packages Mrs. T's frozen pierogis, any variety

Heat oil in large skillet and add bell pepper and onion. Cook over medium high heat for 5-7 minutes until just cooked. Add chopped ham. Cook an additional 10-15 minutes until ham is heated through. Add pierogis. Continue cooking until pierogis are heated through and golden brown. Serve immediately. 

This easy meal can use a variety of vegetables; carrots, celery, broccoli, cauliflower, peppers, etc. Also season with salt and pepper as desired. These  are perfect for a busy night.

Slow Cooker French Onion Soup

1/4 cup butter

4 large onions, thinly sliced

4 cups beef broth

1 clove garlic, minced

Salt and ground black pepper, to taste

Melt butter in a skillet over medium heat. Cook and stir onions in melted butter until clear and browned, 10 to 15 minutes; transfer to a slow cooker. Add beef broth, garlic, salt, and black pepper to the slow cooker.

Cook on High for 4 hours or on Low for 8 hours.

Catlin Chili

This recipe is great for busy days in the winter or fall. It makes enough to have a few leftovers and my husband and I ate it right up. Slice some fresh bread to go along with the chili.

1 package ground Italian sausage

1 onion, chopped

2 bell peppers, chopped

1 can fire roasted diced tomatoes

1 can kidney beans

1 can hot chili beans

1 can green chilies

Dash of hot sauce

1 Tablespoon brown sugar

1 Tablespoon chili powder

1 teaspoon cayenne pepper

1 Tablespoon minced garlic

1 Tablespoon ground cumin seed

In skillet, cook onions with Italian sausage until onions are translucent and sausage is browned. Line slow cooker and place sausage and onions in bottom. Add remaining ingredients and stir to combine. Set crock pot to low and cook.

Bargain Baked Ziti

Normally, Mondays are hectic, but today I had the day off, so I wanted some comfort food. Here is my version of a very easy Baked Ziti that is also easy on the wallet.

Ingredients

1 lb cooked Rotini pasta

Tomato sauce; 24 oz. jar

1/4-1/2 cup parmesan cheese

Shredded mozzarella cheese (1 package)

Optional Ingredients

Sliced andouille sausage

Green peppers

Oregano

Basil

Garlic Salt

First, boil 6 cups water and cook pasta til al dente. While pasta is cooking, mix tomato sauce, parmesan cheese, and any other optional ingredients in 9x13 inch baking pan. Preheat oven to 350 F. Drain cooked pasta and toss to coat in tomato sauce mixture. Spread shredded mozzerella over top and bake for 20 minutes.  This was so delicious and perfect for a busy night, because you can make it ahead, throw it in the refrigerator and then just bake it as needed. 

Pork and Couscous

Pork chops cooked with ketchup and brown sugar and Mexican couscous cooked with peppers, onions and Moscato white wine...

Caramelized Carrots and Orange Squash

1/2 cup raisins
2/3 cup apple juice
2 pounds carrots, peeled and sliced diagonally, 1/4 inch pieces
1 small butternut squash, peeled and cubed, 1/2 inch cubes
1 small acorn squash, seeds removed, peeled and cut into cubes
3 Tablespoons olive oil
2 1/2 Tablespoons date syrup or honey
1/2 teaspoon ground cinnamon
sea salt and coarsely ground black pepper, to taste
1/2 cup apricot halves cut into small pieces

Preheat oven to 400F. Line large baking sheet with parchment paper. Soak raisins in apple juice. In a large bowl, mix vegetables, oil, syrup, cinnamon and add salt and pepper to taste. Spread mixture on baking pan. Bake carrots (the longest to bake) until they are just soft. Add raisins and apricots. Bake 10 minutes more or until carrots are soft enough for a fork to prick through. Serve immediately or, if refrigerating for several hours or more, pour 1/3 cup apple juice over vegetables to keep moist before reheating.

Corn and Chile Salsa - Latinos Platos

4 medium ears sweet corn, unhusked (or 1 can yellow corn)
¼ cup finely diced sweet yellow onion 
¼ cup finely diced red bell pepper 
1-2 teaspoons finely chopped jalapeno pepper (or more to add heat)
3 Tablespoons distilled white vinegar 
3 Tablespoons sugar 
1 teaspoon mustard seeds 
1 teaspoon ground coriander 
½ teaspoon cumin powder 
½ teaspoon crushed red pepper 
½ teaspoon salt

If using canned corn, drain corn and transfer to a medium size bowl. If using fresh corn, place 2 ears at a time in the microwave and cook for 5 minutes on high power. Carefully, with oven mitts, remove corn from microwave and allow to cook for 5 minutes. Repeat with remaining 2 ears of corn. When cool enough to handle, pull off husks and silk. Lay corn on its side and cut kernels from cobs, rotating the ear of corn as you go. Transfer corn to a medium size bowl.

Add diced onion, red bell pepper and finely chopped jalapeno to bowl with corn. Stir to combine.

Combine vinegar, mustard seeds, coriander, cumin, crushed red pepper and salt in a medium size, microwave safe bowl. Stir to combine. Microwave on high power for 1 minute.

Remove vinegar mixture from microwave and add to bowl with corn mixture. Stir well. Allow salsa to sit at room temperature for 15 minutes, stirring every 5 minutes.

Serve immediately or transfer to a glass jar or storage container and refrigerate till ready to use. Salsa will keep in refrigerator for up to 1 week.

Perfect for parties, picnics and potlucks. Serve with chips, on salads, quesadillas, pizza, etc...

Leftover Rice Pudding - Late Night Snacks

¾ cup rice

½ cup water

¼ cup sweetened condensed milk

2 Tbs raisins

Heat skillet with water and rice until the water is absorbed. Add condensed milk and raisins. Sprinkle with cinnamon or nutmeg as desired.

Kielbasa Skillet Hash

I originally found this recipe on allrecipes and was looking for something cheap, quick and easy. This was it. I prepared it in under 30 minutes. It uses many ingredients that are in season during August in Ohio. Including onions, broccoli and potatoes.  I didn't have broccoli, so my version became a 5 ingredients or less meal too!

Olive oil (to coat skillet)

1 sweet onion, chopped

8 small potatoes (or 4 large), chopped into small bits

1 package kielbasa, sliced

Salt/pepper to taste

Optional ingredients
1/2 cup Italian dressing

1/4 cup white or red wine

Ranch dressing mix

Heat a large skillet with olive oil over medium heat. Add potatoes and onion. Sprinkle with salt and pepper to taste. Meanwhile, slice kielbasa and add it to the skillet. Simmer for 10-15 minutes, or until potatoes are cooked through and onions are translucent. Sausage should be browned. Toss to combine with any add in sauce, and serve in bowls.

I would have a picture for this recipe, but my husband ate all of it at the speed of light. I will be making it again soon and will post pictures at that time. The link to the original recipe is below. 

Easy Kielbasa Skillet Dinner

Mini Tacos - Little Bites

1 bag Tostidos scoops

1/2 lb ground beef

1 Tablespoon taco seasoning

Toppings

lettuce

shredded cheese

sour cream

salsa

green onion

Cook ground beef until done. Add seasoning and ¼ cup water and stir. Simmer for 5 minutes or until mixture has thickened. Cool slightly. Put about 40 scoops on a platter and divide meat inside scoops. Top with desired toppings. Enjoy.

Pepperoni Casserole

This is another delicious, cheap and family friendly recipe that I stumbled upon. I originally was going to make it for some friends who were to come over, but a week later, I decided to just make it for my husband and I.  This dish is the perfect combination for lovers of pizza and pasta.  As with many of the other recipes I discover, a link at the bottom will give you the details of the original recipe.

                           

Ingredients
Pepperoni (1 package)
Cottage cheese (2 12oz packages)
Mozzarella Cheese (1 package)
Olives (whole or sliced, one can)
Sausage (1 lb)
Rotini pasta (1 lb)
Pasta sauce (16 oz)

Directions
Preheat oven to 350 F. Boil water and cook pasta according to package until al dente. (Pasta will also bake in oven so don't overcook).  Cook sausage over medium heat until browned. Grease 9x13 or other casserole dish.  Put cooked pasta, sausage and pasta sauce in casserole dish and mix well. In separate bowl, mix olives, mozzarella and cottage cheeses (I accidentally only used half the cottage cheese and it still turned out fine).  Spread cheese mixture over other ingredients. Layer pepperoni on top and bake for 20-25 minutes until cheese is melted.

 

                      

The result is a pizza-like casserole and it is so yummy!  This recipe makes excellent leftovers and also has the potential to have different varieties. Try different types of sausage, crushed red pepper, green peppers, mushrooms or other pizza topping favorites.

Cooking Tip
Make this recipe ahead of time and throw it in the refrigerator for a busy weeknight. Then, just bake it on that busy night and have a ready made dinner!

Pepperoni Casserole Original Recipe

Pasta for lunch!

Remember the really delicious pasta dish that cost under $6?  It will make plenty for a nice lunch the following day and that is just what I did today!