Lasagna Roll Ups
Lasagna Roll Ups
Try this great twist on lasagna with your favorite salad, and a glass of Chelan Valley Wine. Add prosciutto or your favorite meat combo for a meaty version.
Sauce:
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
Lasagna:
1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
1 large egg, beaten to blend
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 1/2 cup shredded mozzarella
For the sauce:
Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
Filling And Noodles
Preheat the oven to 450 degrees F.
Mix the ricotta, spinach, 1 cup Parmesan, egg, salt, and pepper in a medium bowl to blend.
Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
Butter a 13 x 9 inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamelsauce in the dish. Repeat with the remaining noodles and ricotta mixture. Pour remaining bechamel sauce over top of rolls. Randomly pour 1 1/2 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.
Buttermilk Cheddar Biscuits
Buttermilk Cheddar Biscuits
Prep Time:
40 min
Serves:
8 biscuits
2 cups all-purpose flour, plus more as needed
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
1/2 cup cold buttermilk, shaken
1 cold extra-large egg
1 cup grated extra-sharp Cheddar
1 egg, beaten with 1 tablespoon water or milk
Maldon sea salt, optional
[box] Preheat the oven to 425 degrees F. Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas. Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined. Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.[/box]
Buffalo Chicken With Cucumber Ranch Dressing
Buffalo Chicken Appetizer with Cucumber Ranch Dressing
Ingredients
- 3 pounds chicken breast, boneless, or chicken wings
- Flour, for dredging
- Red hot sauce
- Cucumber Ranch Dressing, as an accompaniment, recipe follows
Preheat oven to 350 degrees F.
Cut chicken breast into 2 to 3-ounce strips. If using wings leave whole. Coat chicken with flour.
Bake for 7 minutes. Dip chicken in red hot sauce and bake for 12 more minutes. Serve with Cucumber Ranch Dressing.
Cucumber Ranch Dressing:
- 3 cups mayonnaise
- 2 tablespoons sherry cooking wine
- 2 tablespoons vinegar
- 1 teaspoon lemon juice
- 1 pound pineapple chunks
- 1 pint honey
- 4 tablespoons garlic powder
- 2 teaspoons black pepper
- 2 tablespoons white vinegar
- 2 medium cucumbers, diced
Mix all ingredients together and refrigerate 4 hours.
Yield: 1 gallon
Karl’s Fish Soup
Karl’s Fish Soup
½ large onion
½ lb. bacon
1 cup carrots diced or sliced
2 10 oz. Cans clams
15 oz diced and peeled tomatoes
1 tbsp chicken base
1 lb. fresh scallops
½ lb cod or white fish – cut in pieces
1.2 pound shrimp
2 cups half and half
2 tbsp. Butter
2 cups milk
Combine bacon, onion, and carrots in large saucepan. Cover with water, add chicken base. Add two cans of clams with juice. Bring to a boil, then reduce heat and simmer for ½ hour. Add tomatoes. Continue to simmer for another ½ hour. Add shrimp, scallops, and whitefish. Continue to simmer for another ½ hour. Put half and half and butter in microwave for 2 ½ minutes. Add to pot. Add 2 cups of milk. Heat through. Add salt & pepper to taste. Enjoy
Cheesy Meatloaf
Cheesy Meatloaf
1 pound ground chuck
10 slices bacon, cooked and crumbled
1 (8-ounce) package sharp Cheddar, grated
2 large eggs, lightly beaten
1/4 cup bread crumbs, toasted
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup ketchup
2 tablespoons prepared mustard
1 (3-ounce) can French fried onions
Preheat oven to 350 degrees F.
In a large bowl, combine the ground chuck and next 8 ingredients, mixing well.
In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.
Press meat mixture into a 9 by 5 by 3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake another 10 to 15 minutes, or until meat is no longer pink.
Lobster Bisque
New Lobster Bisque Recipe’
1 1/4 c. diced carrots
1 sm. onion
1/2 lb. uncooked lobster meat
1 c. butter
2 tbsp. dry sherry
1/2 c. dry white wine
3/4 c. chicken broth
1 tbsp. tomato paste
1 bay leaf
2 tbsp. minced parsley
Pinch of thyme
8 tbsp. flour
4 c. scalded milk
4 tbsp. heavy cream
Mince the carrots and onion in a food processor. Mince the lobster meat.
Melt half the butter in a large pot and saute the carrots and onions for 5 minutes. Add the lobster meat. Heat and ignite the sherry and pour it over the mixture. Add the wine, chicken broth, tomato paste, bay leaf, parsley and thyme and simmer for 20 minutes.
Melt the rest of the butter in a saucepan and stir in the flour to make a roux. Cook it for a few minutes and then add the hot milk, beating vigorously with a wire whisk.
Pour this into the lobster pot and simmer very gently for
15 minutes. Add the cream and correct the seasoning.
Chocolate and Sour Cream Layer Cake
Chocolate Layer Cake, Sour Cream
4 egg yolks
3 egg whites
1 1/3 cup sugar
1 cup thick, sour cream
1 tsp soda
A pinch of salt
1 ½ cup flour
2 squares chocolate
Beat the yolks and the sugar until very light; melt the chocolate in part of the cream, over the fire; let cool and then add it to the rest of the cream. Sift the soda into the flour and add alternately with cream to the yolks and sugar; flavor and cut and fold in the whites beaten stiff but not dry. Bake in two square, shallow pans at 350 F. When cool, put together with boiled Icing or Chocolate Nut Filling (see below).
Boiled Icing
1 cup granulated sugar
½ cup water
2 egg whites
½ tsp flavoring extract
Boil sugar and water over slow fire until syrup spins a thread; pour very slowly into stiffly beaten whites and beat until smooth and almost stiff enough to spread. Add flavoring. Spread on cake.
Chocolate Nut Filling
1 ½ cups brown sugar
¾ cup cream
2oz. Grated chocolate
½ cup butter
¾ cup chopped nut meats
Boil sugar, cream and butter until thick; stir until cool; then add chocolate melted over hot water, and nuts, and spread between layers.