Baked Spaghetti Pie
Baked Spaghetti Pie
2 pounds spaghetti
2 pounds ricotta cheese
1/2 cup whole milk
3 large eggs
1 pound ground beef
1 pound spicy Italian sausage
1/2 cup spaghetti sauce
1 pound Provolone cheese, sliced thin
1/2 cup Romano cheese, grated
Preheat oven to 475 deg F
In a large pan, boil spaghetti 20 minutes; drain and set aside
Mix ricotta, milk and eggs together in a small bowl; add to spaghetti and stir together
Press into a 13 x 9-inch baking pan until compact and even
Cook ground beef and sausage in a large skillet
Drain fat, removing as much as possible
Stir in spaghetti sauce
Spread evenly over spaghetti base in pan
Layer slices of Provolone over meat mixture, then add the grated Romano on top of that
Bake 20 minutes
Szechuan Orange Chicken Wings
Szechuan Orange Chicken Wings
Posted by Olga at recipegoldmine
com 6/5/02 6:42:49 am
This is a great recipe for those who love Szechuan orange chicken
It is easier than the stir fried version done with the chicken meat
You can serve it with rice for a main course, but I like to serve it as finger food as an appetizer
2 lb chicken wings
Marinade
3 cloves garlic, minced
4 tpss minced ginger root
4 tpss minced ginger root
3 green onions, minced
1/3 cup Hoisin sauce
1 tablespoon hot Chinese chili paste
2 Tbspfrozen orange juice concentrate
2 Tbspgrated orange peel
3 Tbspsoy sauce
3 Tbsphoney
1/2 tps oriental sesame oil
Cut off the wings tips & reserve for making stock
Cut the remaining wing in half
Combine all the ingredients for the marinade
Add the wings to the marinade, place in a clean plastic bag, tie securely & marinate for a few hrs in the refrigerator, turning the bag occasionally to make sure the wings are well coated
Preheat the oven to 400 deg F
Line a baking dish with parchment paper
Arrange the wings in a single layer
Bake for 20 min, brush with the marinade, turn wings, brush other side & bake 15 min longer
Serve hot or at room temp
Sesame Sauce
Sesame Sauce
Posted by Tiffany at recipegoldmine
com on 2/6/2002, 9:29 am
This condiment-style sauce, adapted from Bruce Cost’s Asian Ingredients, brings the flavor of toasted sesame seeds to batter-fried foods or steamed dumplings
2 Tbspsesame paste from a jar
(or creamy peanut butter in a pinch)
2 Tbspmirin (Japanese rice wine) or dry sherry
1 tablespoon white rice vinegar
1 tps salt
1/2 tps freshly ground black pepper
1/2 to 1/3 cup chicken broth
2 tpss finely chopped scallions
In a saucepan, combine the sesame paste, mirin, vinegar, salt, pepper & broth
Mix vigorously
Bring to a boil, reduce heat & stir 1 to 2 min until thickened
Stir in scallions
Good with grilled meats or tofu & rice