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FashionPrincess · Hermes

Need help for main course idea...

Aurora · Marc Jacobs

Close to baked ziti. I've made this once and it was really good - even with me messing up the recipe.

BAKED SPAGHETTI

8 oz uncooked spaghetti, broken into thirds
1/4 cup egg beaters
1/2 cup 1% milk
1/2 tsp salt
1/2 lb ground beef, leanest
1 small onion, chopped
1 jar 14oz meatless spaghetti sauce
1 can 8oz tomato sauce
1 to 2 cups 2% mozzarella cheese

Cook spaghetti and drain. In a large bowl beat the egg, milk, and salt.
Add spaghetti and toss to coat. Transfer to a greased 13x9 pan.

In a large skillet cook the meat and onion and drain. Add sauces and mix
well. Spoon over the spaghetti mixture in the pan.

Bake, uncovered, at 350 for 20 minutes. Sprinkle with the cheese and bake
for 10 minutes longer until the cheese is melted. Let stand for 10 minutes
before cutting.
WW: Makes 6 servings at 5 points

needsfashionadvice · Kate Spade

Since it's getting cold out, how about some soup? I love this recipe, you have to have someone bring frech bread to dip in it though, it's a must!

Baked potato soup

Ingredients

~~~~~~~~~~~

4 large potatoes (baked, peeled & cubed)

2/3 cup butter

2/3 cup flour

7 Cups of milk

Salt and Pepper to taste

4 green onions chopped

1 cup sour cream (optional)

2 cups crisp-cooked, crumbled bacon

1 cup of grated cheddar cheese (optional)

Directions

~~~~~~~~~~~

Heat oven to 350 degrees and bake the potatoes until for tender.

Melt butter in a medium saucepan. Slowly blend in flour with a

wire whisk until well blended.

Slowly add milk to the butter & flour mixture, whisking constantly.

Whisk in salt and pepper and simmer over low heat, stirring constantly.

Chop half the potato peels and discard the remainder.

When milk mixture is very hot, add cubed potatos. Add green onion

and potato peels. Whisk well, add sour cream and crumbled bacon.

Heat thoroughly. Add cheese slowly and mix in.

littlebean · Kate Spade

I'm not sure if you've already decided what to make, but I thought I'd throw out a recipe just in case you were still looking. I don't know a good recipe for baked ziti, but this is a super super easy lasagna recipe that I've made for a number of groups in the past:

SUPER-FAST SPINACH, PESTO AND CHEESE LASAGNA

It’s little wonder that lasagna became the informal party dish of the fifties and sixties-it can be assembled ahead of time, it freezes well, and it is a delicious and inexpensive way to feed a crowd. In this contemporary-and meatless-version, "no-boil" noodles eliminate a step, and bottled pasta sauce stands in for homemade.

3 cups ricotta cheese
1 cup shredded Parmesan cheese
1 large egg
2 10-ounce packages frozen chopped spinach, thawed, squeezed dry
1 7-ounce package prepared pesto

4 cups bottled chunky pasta sauce
12 no-boil lasagna noodles from one

unce package

2 cups grated Fontina cheese

Blend ricotta and Parmesan in medium bowl. Season cheeses with salt and pepper; stir in egg. Blend spinach and pesto in another medium bowl.

Brush 13x9x2-inch glass baking dish with oil. Spread 1 cup pasta sauce in prepared dish. Arrange 3 noodles side by side atop sauce. Spread 1 1/4 cups ricotta cheese mixture over in thin layer. Drop 1/3 of spinach mixture over by spoonfuls. Repeat layering with sauce, noodles, ricotta cheese mixture and spinach mixture 2 more times. Top with remaining 3 noodles and 1 cup sauce.

Preheat oven to 350°F. Cover lasagna with foil. Bake 35 minutes. Uncover; sprinkle with Fontina cheese. Bake lasagna until heated through, sauce bubbles and cheese on top is melted, about 15 minutes longer. Let stand 10 minutes.

Makes 8 servings.
Bon Appétit
September 1999

Collette · Chanel

This is really easy and look pretty fancy when served, I've made it for dinner parties and it's typically a hit. Serve it with a salad and done!

Coco Van

4-6 lbs. boneless chicken breasts
· 1 lb. chopped bacon
· 1/2 cup dry white wine
· 1/2 cup water
· 1 1/2 cups pearl onions
· 1 lb. small white mushrooms
· 8 chopped garlic cloves
· 1 tablespoon dried rosemary
· 2 tablespoons cornstarch

Cook the bacon until crisp in a large frying pan or dutch oven over medium heat. Remove the bacon with a slotted spoon and set aside. Brown the chicken in the same pan using the bacon grease. Once browned, set the chicken aside.

Add the wine to the pan and scrape the brown bits up so that they dissolve. Once the sauce forms move it to a crockpot. Add the water, onions, mushrooms, garlic, and rosemary to the sauce, and stir well to combine. Next, add the chicken and turn the crockpot on low for about 6 hours, or high for about 3 hours. Low heat is definitely the better option if you have the time.

Occassionally, move the chicken around in the crockpot to make sure all the pieces are cooking evenly. You may have to take them out and rearrange them depending on the size of your slow cooker.

Once the chicken is cooked through, remove it from the crockpot. Mix the 2 tablespoons of cornstarch with a spoonful of water to make a slurry, and then whisk it into the sauce to help thicken it. Add the reserved crispy bacon pieces to the sauce. Turn the heat up to high and cook for about 10 minutes. Pour the sauce over the chicken.

Great with mashed potatoes or egg noodles with butter.

FashionPrincess · Hermes

Thanks for the suggestions, I'm going with baked ziti. I printed off some recipes from recipe.com and I think one of them may work.

Claudia · Gucci

I found a recipe for lasgana style baked ziti

http://food.realsimple.com/realsimple/recipefinder.dyn?action=displayRecipe&recipe_id=1123648

Lasagna-Style Baked Ziti

1 pound ziti
1 tablespoon olive oil
1 large yellow onion, diced
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 pound lean ground beef
3 cloves garlic, minced
1/2 cup chopped fresh oregano (optional)
1 26-ounce jar pasta sauce
1/2 cup (2 ounces) grated Parmesan
1 15-ounce container ricotta
1 10-ounce box frozen spinach, thawed and squeezed to remove liquid
1 cup grated mozzarella

Cook the ziti according to the package instructions.

Heat oven to 400° F.

In a large pot, over medium-low heat, heat the oil. Add the onion, salt, and pepper. Cover and cook until the onion is softened, 5 to 7 minutes. Add the beef, increase heat to medium-high, and cook until no trace of pink remains, 5 to 8 minutes. Drain any remaining liquid. Add the garlic and oregano (if using) and cook for 2 minutes. Add the pasta sauce and heat for 3 minutes. Remove from heat. Add the cooked pasta and toss to coat. Add the Parmesan, ricotta, and spinach and toss again. Spread the mixture into a 9-by-13-inch baking dish or individual ramekins and sprinkle with the mozzarella. Bake until the mozzarella melts, about 15 minutes.

Tip: If you prefer, substitute Italian sausage for the ground beef and chopped broccoli for the spinach.

Yield: Makes 4 servings

writeNutrient();
NUTRITION PER SERVING
CALORIES 1165.23(36% from fat); FAT 46.43g (sat 21.31g); PROTEIN 70.1mg; CHOLESTEROL 176.15mg; CALCIUM 672.94mg; SODIUM 1628.12mg; FIBER 7.12g; CARBOHYDRATE 117.18g; IRON 9.95mg