Grilled Pork Chops Recipe

This is  great for grilling on a summer day. You can add some grilled corn-on-the-cob, with some grilled steamed vegetables. You can not go wrong with this meal! Let me know how you like this grilled Pork Cops recipe. This recipe and many more will be coming in some new cookbooks coming soon.

Ingredients:

4 Pork, Ribeye Chops, 1-in. thick

Salt and Pepper to taste

Olive Oil for brushing

Ingredients for Spicy BBQ Sauce:

1 Tsp. Olive Oil

1/2 yellow Onion, chopped

1/4 Cup Ketchup

1 Tbsp. Brown Sugar

1 Tbsp. Worcestershire sauce

1 Tbsp. Apple Cider Vinegar

1/4 Tsp. Cayenne Pepper

Directions for Grilled Pork Chops:

1. Preheat grill to medium-high and brush with olive oil. Season chops  with salt and pepper on both sides.

2. Place pork on grill for 8-9 minutes, turning once halfway through, until internal temperature is 145 degrees F as measured by a meat thermometer. Remove pork from grill, tent with foil and rest for 3 minutes.

 

Directions for Spicy BBQ S sauce:

1. Heat oil in pot over medium heat. Saute’ onion until soft; add ketchup, brown sugar, Worcestershire sauce, vinegar and cayenne. Simmer 15 minutes until sauce thickens; turn off heat. Once cooled, puree sauce in blender.

Serve chops with a spoonful of sauce.

Servings: 4, 1 chop per person

Grilling Time: About 9 minutes

Cooking Time: About 25 – 30 minutes

 

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Baked Onion Dip Recipe

This baked onion dip recipe is great to cook on cold winter day. This recipe will warm those cold hands and feet. This dip is very simply mix together and bake. Your whole family will love this dish. After you have given this baked onion dip recipe a try, please let me know how much you like this dish. This recipe and many, many more will be coming in one of many cookbooks.

Ingredients:

1 Cup Mayonnaise

1 Cup Sweet Onion, chopped

1 Tbsp. Parmesan Cheese, grated

1/4 Tsp. minced Garlic, minced

1 Cup Swiss Cheese, shredded

1 Tsp. fresh Parsley, chopped

Directions:

1. In a bowl, combine mayonnaise, onion, Parmesan cheese and garlic; stir in Swiss cheese.

2. Spoon into a 1-quart baking dish.

3. Bake, uncovered, at 325 degrees F. for 40 minutes.

4. Sprinkle with parsley if desired.

5. Serve in a fondue pot with cubed bread and/or crackers.

Note: Refrigerate any leftovers.

Prep. Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

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Oven – Roasted Dungeness Crab Recipe

I fixed this oven- roasted Dungeness crab recipe the other day.  This is a great recipe to cook for yourself and a loved one, or someone special. This Dungeness crab recipe on takes about 20 minutes to cook. The buttery sauce that coats the crabmeat and the shells is part of the pleasure of this dish; to really enjoy it, dispense with the utensils and just eat the crab with your hands. Serve with a green salad with tarragon vinaigrette and plenty of crusty sourdough bread. After you have tried this great Dungeness crab recipe, please let me know what you thank. This recipe and many more will being in some new cookbooks I’m writing. More about these cookbooks later.

Ingredients:

1/4 Cup ( 1/2 stick ) Butter

2 Tablespoons, minced Garlic

2 Tablespoons, chopped fresh Thyme, divided

Directions:

1. Melt butter with oil in heavy skillet. Stir in some of the ingredients, mix these. Next add remaining ingredients.

2. Now cook.

For the whole recipe for the oven – roasted Dungeness crab recipe, it will be in my new cookbook.

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Chocolate Chip Cookies Recipe

This is a no fault cookie recipe. By this I mean, this is a No-Fail recipe. I have used this recipe for years, it is so easy to cook. The total bake time is 14 minutes, it’s so easy anyone can mix and bake these cookies. Try these cookies and let me know what you think.

Ingredients:

2 1/4 Cups all-purpose Flour

1 Teaspoon Baking Soda

1 Teaspoon Salt

1 Cup Butter, melted, cooled ( 1 Cup = 2 sticks)

1 Cup granulated Sugar

1/2 Cup firmly packed brown Sugar

2 Eggs, slightly beaten

2 Teaspoons Vanilla Extract

2 Cups semisweet Chocolate Morsels

Directions:

1. Preheat oven to 375 degrees F. Combine flour, baking soda and salt in medium bowl; set aside.

2. Beat butter, granulated sugar and brown sugar by hand in large bowl until combined. Add eggs and vanilla; beat until well blended. Add flour mixture; mix until just combined. Stir in chocolate morsels.

3. Drop cookies dough by rounded tablespoons onto ungreased cookies sheet about 1 1/2 inches apart.

4. Bake 12 to 14 minutes or until edges are crisp but centers are still soft. Let stand 2 minutes on cookies sheet before removing and cooling completely on wire racks.

Mixing Time: 20 minutes

Total Time: 40 minutes

Servings: 26 cookies (1 cookie each)

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Shrimp and Lobster Linguine Recipe

This is a great family meal, it’s real easy to prepare. This is a great meal to fix and cook for a party. The shrimp and lobster needs to be fresh, the fresh seafood makes this dish so better. You can cook and service this meal anytime you like. If you cook this recipe you’ll be number one with anyone.

Ingredients:

3 Tablespoons Butter

2 Tablespoons minced, Garlic

2/3 Cup dry, White Wine

3 Tablespoons fresh, Lemon Juice

3 Cups heavy Whipping Cream

1/2 Teaspoon Salt

1/4 Teaspoon ground, Black Pepper

1/4 Teaspoon ground, Red Pepper

2 Pounds fresh large Shrimp, peeled and deveined (tails left on)

2  (10-ounce) fresh lobster tails, cooked and chopped (about 2 Cups)

6 Cups fresh baby Spinach leaves

1 (1 Pound) box Linguine, cooked

Directions:

1. In a large Dutch oven, melt butter over medium heat. Add garlic; cook for 2 minutes, stirring constantly.

2. Add wine and lemon juice; cook for 4 minutes. Add cream, salt, pepper and red pepper.

3. Cook 15-20 minutes or until thickened slightly. Add shrimp and cook 3-4 minutes or until shrimp are pink and firm.

4. Add lobster and spinach and cook 1-2 minutes or until spinach is wilted.

5. Serve over hot cooked pasta.

Thanks for reading this recipe, let me know if you like this recipe. This recipe and other shrimp, lobster and linguine recipes will be in a cookbook that i will be selling here very shortly.

Servings: 6-8

Total Cook Time: 32-35 minutes

NOTE: If sauce needs more thickening, make a slurry using cornstarch and water to add to the sauce.

 

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Lobster Newburg Recipe

The last week i have been busy with canning. I make some grape jelly, caned some and froze some figs I also made some figs cookies. Which all things turned out better good. Today i wanted to show you a great and easy recipe.  This recipe is best using live lobster, but you can use canned lobster-not as good but will work. Next: How to cook a live lobster. First make a good tasting cooking broth by adding water, thyme and bay leaves in a large pot. Squeeze a fresh lemon into the water and place the lemon into the water and place the lemon rinds in the water. Bring to a high boil.

Then clip the rubber bands off the live lobster. Pick lobster up and then place head first into the boiling water. Cover, and cook for 15 mins. or until fully cooked. The lobster shells will be bright red and the tails will be curled when they are done.

Ingredients:

1/3 Cup Butter or Margarine

2 Tablespoons enriched Flour

2 Cups light Cream

4 beaten Egg Yolks

2 Cups Live Lobster, cubed

1/2 Teaspoon Salt

1/4 Cup Cooking Sherry

2 Teaspoons Lemon juice

5 or 6 Pastry Cups

 

Directions:

1. Melt butter in chafing dish or a skillet; next blend in flour; gradually stir in cream. Cook slowly, stirring  constantly, till thick.

2. Stir small amount sauce into egg yolks; return to chafing dish and cook till blended, stirring constantly, about 1 minute. Add lobster and salt; heat thoroughly. Add cooking sherry and lemon juice.

Pastry Cups:

1. Prepare packaged pastry mix according to package directions; roll 1/8 inch thick; cut in rounds with 2 1/4 -inch cutter. Fit 5 rounds into each muffin cup (2 3/4 inches across top, 1 1/2 inches deep), pressing where rounds overlap. (Press a little scrap of dough in bottom if needed.) Prick.

I hope in enjoy this recipe let me know if you like. If you have a comment or a question, please let me know. Also this Lobster Newburg Recipe and many different variations of this recipe will be coming soon in one of many cookbooks. If you like to pre order, please let me know.

Notes:

Serve in Pastry Cups. Sprinkle Newburg with paprika.

Servings: Makes 5 or 6

Bake Pastry Cups: 450 degrees

Bake Time: 10 minutes-Cool

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Ground Beef Calzones

This recipe is a touch of Italy, if cooked right. This ground beef calzone is packed with cooked ground beef, cheese and the flavor is so intense people will think your Italian! This a dish that anyone should be able to cook and prepare in their very own kitchen

Ingredients:

  • 1 (3.5-ounce) package Pepperoni slices
  • 1/2 Pound Lean, Ground Beef
  • 1 medium Onion, chopped
  • 1 garlic clove, minced
  • 1 (6-ounce) can Italian-style Tomato Paste
  • 1/4 Cup dry Red Wine
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1/2 Cup grated Parmesan Cheese
  • 1 Cup (4 ounces) shredded Mozzarella Cheese
  • 1 Large Egg
  • 1/2 Cup Milk
  • 2 (10-ounce) cans refrigerated Pizza crusts

Directions:

  1. 1. Cut pepperoni slices in half, and set aside.
  2. 2. Cook ground beef, onion, and garlic in a large skillet, stirring until beef crumbles; drain.
  3. 3. Stir in tomato paste and next 3 ingredients; cook, stirring often, 5 minutes or until thickened. Remove from heat; stir in pepperoni and cheeses.
  4. 4. Combine egg and milk, stirring well; set aside.
  5. 5.Unroll pizza crusts; cut each into 4 squares. Spoon 1/3 cup ground beef mixture onto each square, leaving a 1-inch border around edges; brush borders lightly with egg mixture. Fold in half diagonally, and press edges together to seal. Place on lightly greased baking sheets; brush tops of calzones with egg mixture.
  6. Thanks for reading this recipe let me know what you think about this recipe. This recipe”Ground Beef Calzons” plus at least 7 more ground beef calzon recipes will be coming in a new cookbook i’m writing. Their are many different ways to make this dish stay tuned for more!
  7. Bake Temperature: 350 degrees
  8. Bake Time: 15 minutes or lightly browned
  9. Servings: 4

 

 

 

 

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Fresh Green Beans

Hi: Everyone i hope you are having a great day, cooking, baking and serving your gourmet foods. Yesterday i went and picked beans from our garden. We have green beans, pinto beans and white beans- all fresh and ready to cook. We are finally getting some okra, we have the red and green, wanted some of the white but could not find any seeds. Later that night while i was shelling and snapping the beans, i keep thinking of different ways to cook our beans.

I thought of 20 different ways to cook the beans. That no-matter the occasion you can not go wrong with any of these dishes.

1.Beans with Water Chestnuts

2. Baked Green Beans

3.Creole Green Beans

4. Cheezy Italian Green Beans

5. Deluxe Green Bean Casserole

6. Dilled Green Beans

7. Green Beans Goldenrod

8. Pizzarino Green Beans

9. Green Beans in Wine Sauce

10. Bean and Pea Casserole

11. Green Beans Italian

12. Mixed Bean Casserole

13. Party Bean Casserole

14. Scalloped Green Beans

15. Green Beans with Herb Butter

16. Summer Beans

17. Toasted Green Beans

18. Spanish Green Beans

19. Stir Fried Green Beans

20. Southern Green Beans

I hope you find this helpful. If you have any questions or have a comment, please let me know. I hope you have a great day and have fun with everything you cook!

 

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Charles Casserole

This is a fun recipe that i’ve tried several times trying to get just the right taste. I’ve find it with this recipe, it’s out-of-this-world.

Ingredients:

1 1/2 Lb. Ground Beef ( the leaner the meat the better)

1 medium Onion, chopped

3 cloves Garlic, chopped

1 can (15 25 oz.) whole kernel Corn, drained

1 can of Condensed Cream of Mushroom Soup

2 Cups of shredded Cheese (Cheddar)

1/2 Cup of Milk

4 Tsp. Sour Cream

1 bag (30 oz.) frozen Tater Tots (Ore-Ida crispy crowns recommended) They have to be circle tater tots

Directions:

1. Before you get ready to make the casserole, let the tater tots sit out to thaw for an hour or so.

2. In a large skillet cook the onion until tender and translucent. Add the garlic and cook for 1 more minute. Then add the ground beef and cook over medium heat until no longer pink. Drain the mixture and place into a large bowl.

3. In a small bowl combine the soup, milk and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add corn and half of the cheddar cheese. Gently mix to combine.

4. Grease a 9×13 in. baking dish. Layer half of the tater tots on the bottom, pour the hamburger mixture over the top of the tater tots, then layer with the other half of the tater tots. Sprinkle the remaining 1 cup cheese and bake at 350 degrees for about 30 minutes, or until golden brown and crunchy.

*Note: (Recommended) Prepare the mixture overnight and stick in the fridge. This way all of the ingredients to blend together.

Thanks, for reading this recipe let me know if you like it.

Prep: 20 min.

Total Cooking Time: About 40 min.

Serves: 4

 

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Basic Fried Chicken

For this recipe the secret to flavorful chicken, is in the prep. The prep secret is to soak the chicken overnight in salt brine, resulting in moist and flavorful meat.

Ingredients:

10 Chicken Drumsticks, or other serving pieces of chicken, light or dark meat

2 Tbsp. Salt

2 Cups Peanut Oil

1 Tsp. Black Pepper

2 Cups All-Purpose Flour

Directions:

1. Put the chicken pieces in a large bowl and cover with water. Sprinkle salt in the water, cover the bowl, and refrigerate for four hours or overnight, up to twenty four hours.

2. Pour oil into an electric frying pan or deep, heavy skillet. Heat to 375 degrees F. Check the temperature by sprinkling flour over the oil. If the flour  sizzles, the oil is hot enough.

3. Drain the water from the chicken and pat lightly with paper towels. Sprinkle each piece with pepper and coat with flour (you might not use all of the flour). Carefully place chicken in the hot oil. Cover the pan and open the vent to allow a small amount of steam to escape. Partially cover pan  if there is no vent on lid. Cook for fifteen minutes. Remove the cover. Using tongs, turn each piece of chicken. Replace the cover and cook for fifteen minutes longer, or until done. Use a sharp, thin-bladed knife to check for doneness by slicing a drumstick to the bone. Neither the meat nor the juices should be pink. Drain chicken on paper towels.

Thanks, for reading this recipe let me know if you like this recipe. If you have a question or a comment,, please let me know.

Prep: 25 min.

Marinate: 4-24 hrs.

Cook: 30 min.

Servings: 10

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Tilapia with Saute’ed Vegetables

Tilapia is the common name for close to a hundred species of fish from the tilapine cichid tribe. Tilapia are mainly freshwater fish, living in shallow streams, ponds, rivers and lakes, and also in brackish water. This is a very easy recipe to follow, the whole process from cooking to prep. time is under thirty minutes.

Ingredients:
2 Tbsp. Italian seasoning, divided
1/3 Tsp. Salt
1/3 Tsp. freshly ground Pepper
2 Cloves Garlic, minced
1/2 Cup fresh Lemon Juice, divided
1 1/2 Lb. Tilapia fillets
1/4 Cup chopped Onion
1 Cup shredded Carrots
1 Zucchini, sliced
1 yellow Squash, sliced
2 Roma Tomatoes, thinly sliced

Directions:
1. Combine 1 tablespoon Italian seasoning, salt pepper, garlic, and 1/4 cup lemon juice in small bowl; pour over fish. Grill covered with grill lid, on a rack coated with cooking spray over medium heat 5 to 7 minutes or until fish flakes easily when tested with a fork.
2. Saute onion, carrots, zucchini and squash in a large skillet coated with cooking spray over medium heat 5 to 10 minutes or until tender. Stir in tomatoes, remaining Italian seasoning, and remaining lemon juice. Serve fish immediately over vegetables.
Thanks, for reading this recipe let me know if you like it or not.

Prep Time: 15 minutes
Cook Time: 10 minutes
Serves: 4

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Out of This World Banana Muffin’s

This is one of my personal favorites. This is great to go with about any dish you can think of.

Ingredients:
3 ripe Bananas, mashed
2 large Eggs
3/4 Cup packed Brown Sugar
3/4 Cup unsweetened Applesauce
1/4 Cup Vegetable Oil, plus more for pans
1 Teaspoon pure Vanilla Extract
2 Cups Whole Wheat Flour
1 Teaspoon Baking Soda
1 Tablespoon ground Cinnamon, plus more for pans

Directions:
Preheat the oven to 350 degrees.
Grease a 12-cup muffin pan with the vegetable oil and sprinkle a little cinnamon in the bottom of each cup.
1. In a large bowl, beat together the bananas, eggs, brown sugar applesauce, oil and vanilla.
2. In a medium bowl, whisk together the flour, baking soda and cinnamon. Add the flour mixture to the banana mixture and stir until incorporated.
3. Spoon the batter into the prepared muffin tray and bake until the tops of the muffins spring back when pressed lightly.

Thanks, for reading this recipe let me know if you like. If you have any questions or a comment, please let me know.

Bake Time: About 30 minutes
Let cool and enjoy.

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Delicious Orange Banana Smoothie Pops

Here is a great way to stay cool this summer. I know it’s been hot.

Ingredients:
1 container (7-ounce) Greek Yogurt
2/3 cup thawed Orange Juice concentrate
2 Bananas
1-tablespoon Lime Juice

Directions:
1. Puree one Greek yogurt, thawed orange juice concentrate, bananas, and lime juice in a blender.
2. Pour into your mold of choice. To release pops, dip molds into hot water until pops loosen and slide out. If using cups, peel away paper.

Thanks, for reading this recipe, let me know what you think of the recipe.

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Banana Bread

I hope everyone is having a great summer, i know i am. My wife said something to me the other about posting something for people who maybe having a bake sale. Also this recipe is good for anything large, and by this i mean quantity.

4 Cups granulated Sugar
1 Lb. Butter, at room temperature
8 Eggs
12 Bananas
1/4 Cups Mi
1 1/3 Tbs Cinnamon
8 Cups all-purpose Flour
1 1/3 Tbs Baking Powder
1 1/3 Tbs Baking Soda
1 1/3 Tbs Salt

1. Heat oven to 275 degree’s. Butter loaf milk pans.
2. Cream sugar and butter until and fluffy. Add eggs, one at a time.
3. Mash bananas. Mix in the milk and cinnamon. In another bowl, combine flour, baking soda, baking powder and salt.
4. Add the bananas to the creamed butter and sugar until combined. Scraping down the bowl often. Add dry ingredients to wet. Mix just until flour disappears.
5. Pour into prepared loaf pans and bake for about 1 hour. Remove and allow to cool in pan in 15 minutes.

Thanks, for reading this recipe let me know what you thank.

Servings: 32

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Strawberry Coconut Cream Soda

I’m back from a few days on the beach. I had fun, but it’s time to get back to work. So here’s a fast and easy drink for you to try. Refrigerated coconut milk is quickly becoming a very popular dairy-free alternative to milk. Its light consistency and subtle hint of coconut flavor are a delicious addition to this refreshing drink.

3 Cups fresh Strawberries, halved
2/3 Cup Sugar
3/4 Cup refrigerated Coconut Milk
3 to 4 Cups Club Soda or Carbonated Water, chilled

1.In a medium bowl combine strawberries and sugar; stir well to combine. Using a pastry blender, coarsely mash the strawberries.

2. Place 1/3 cup of the mashed strawberries in each of six glasses. To each glass add ice, 2 Tbsp. coconut milk, and 1/2 to 2/3 cup club soda. Stir drinks just before serving.

Makes: 6 servings
Prep: 10 min.

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Fourth of July

Happy Fourth of July to everyone! I’m taking a couple of days off, my wife and i are going to the beach. I will be enjoying the sun, surf and having some much needed rest and enjoyment. My wife and i work hard all year long, so this is much needed. I will see you back here next week, so everyone have some fun and have a great family event.

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Portobello Mushroom Burgers

The sun has been up only for a few hours, and already there’s no escaping summer’s sweltering heat and thick humidity. While the mosquitoes may still be sleeping off a night’s work, the climate leaves no doubt you’re in the middle of summer and the very hot fun. Most of s would balk at the idea of spending even one minute in these conditions doing anything, let alone grilling or doing any kind of cooking. So here’s a great recipe for the Fourth to try- it’s out of this world!

1 1/2 Mesquite Wood Chips
1/3 Cup Olive Oil
1 Tablespoon minced Garlic
1 medium-size purple Onion, cut into 6 slices
6 large Portobello mushroom Caps
6 Hamburger buns, split
1 Cup light Mayonnaise
1/3 Cup chopped fresh Basil
2 Tablespoons Dijon Mustard
1 Teaspoon Lemon Juice
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
6 Romaine Lettuce leaves
2 Tomatoes, cut into 6 slices

1. Soak wood chips in water at least 30 minutes; drain.
2. Prepare a charcoal fire on grill, and scatter wood chips over hot coals.
3. Whisk together oil and garlic, brush on both sides of onion and mushrooms.
4. Grill onion and mushrooms, covered with grill lid, over medium-high heat (350 degrees and 400 degrees) 4 minutes on each side or until tender. Grill bun halves, cut sides down, 2 minutes or until lightly browned.
5. Stir together mayonnaise and next 5 ingredients. Layer 6 bottom bun halves evenly with lettuce, onion, mushrooms, mayonnaise mixture, and 2 tomato slices; top with remaining bun halves.
Thanks, for reading this recipe, let me know if you like this recipe. If you have a question or a comment, please let me know.

Yield: 6 servings.
Prep: 20 minutes.
Soak: 30 minutes.
Grill: 10 minutes.

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New Potato Salad

On the Fourth of July, our nation celebrates in a big way. From backyard barbecues to megagathering in New York City. Wherever you plan to be, you’ll need food. Use this recipe to adorn your picnic blanket with a delicious but doable meal.

4 pounds new Potatoes
1/4 Cup White Vinegar
2 Garlic Cloves
1 Teaspoon Sugar
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
3/4 Cup Olive Oil
2 Tablespoons chopped fresh Basil
2 Pints Grape Tomatoes*
1/3 Cup chopped Purple Onion
8 Bacon slices, cooked and crumbled

1. Cook potatoes in boiling water to cover 25 to 30 minutes or just until tender; drain and cool. Cut potatoes in half and set aside.
2. Process vinegar and next 4 ingredients in a blender, stopping to scrape down sides. Turn blender on high, and gradually add oil in a slow, steady stream. Stir i chopped basil.
3. Place potato, tomatoes, and onion in a large bowl. Drizzle with dressing; toss gently. Cover and chill 8 hours. Top with crumbled bacon just before serving.
Thanks, for reading this recipe i hope you enjoy. Let me know if you like this recipe, also if you have a question or a comment; let me know.
*Substitute 2 large tomatoes,seeded and chopped, if desired.
Yield: 8 servings
Prep: 15 minutes
Cook: 30 minutes
Chill: 8 hours

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Eggplant Parmesan

Let’s face it -the task of getting a family- pleasing meal on the table each and every night can be very overwhelming for someone. Bu that’s what i’m going to help you accomplish. Here i a great dish to help you get started.

3 large Eggs

3 Tablespoons Water

2 Tablespoons grated Parmesan Cheese

1 large Eggplant, peeled and cut into 1/2-inch-thick slices

3 Tablespoons Olive Oil

1/4 Cup grated Parmesan Cheese, divided

1 (8-Ounce) package shredded Mozzarella Cheese, divided

3 Cups Pasta Sauce

1. Whisk together eggs and 3 tablespoons water until blended.

2. Combine breadcrumbs and 2 tablespoons Parmesan cheese.

3. Dip eggplant slices into egg mixture; dredge in breadcrumb mixture.

4. Cook eggplant, in 3 batches, in 1 tablespoon hot oil (per batch) in a large skillet over medium heat 4 minutes on each side or until tender.

5. Arrange one-third of eggplant in a single layer in a greased 11-x 7-inch baking dish. Sprinkle with 1 tablespoon Parmesan cheese and 1/2 cup mozzarella cheese. Repeat layers twice. Spoon 3 cups Pasta Sauce over top.

6. Bake, covered, at 375 degrees for 35 minutes. Uncover and sprinkle with remaining 1 tablespoon Parmesan cheese and 1/2 cup mozzarella cheese. Bake 10 more minutes or until cheese melts.

Thanks, for reading this recipe i hope you enjoy! Let me know what you think; if you have any questions or a comment, please let me know.

Prep. Time: 35 minutes

Total Bake Time: 45 minutes

Yield: 4 to 6 servings

 

 

 

 

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Charles Tidmore About Me

I think i need to tell people about myself, i’ve had a lot of people write and ask about what i’ve done. I started when i was was seven helping my mom and dad in the kitchen. Helping do this and that and learning as i go, and enjoying helping and being close to my parents. I slowly started cooking and making meals, using knifes and other tools.

When i was in the service i attended different schools for cooking i learned baking pastry skills and cooking techniques, baking theory, bread production and kitchen management. From i have became a chef and have been cooking for 47 years. To read more go here About Me.

 

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