parmesan cheese bread

instagram
10

Italian meat Stromboli and pepperoni bread. Pizza dough (2), Pepperoni (10 ounces), Ham (4 ounces), Salami (4 ounces), Pepperoni (4 ounces), Mozzarella (6 ounces), Parmesan (4 ounces), Tomato Sauce (4 ounces).

Preheat oven to 375. Grease two pans. Cut dough into three balls and roll flat across board. Top one with pepperoni and parmesan and roll into a cigar. Top second with ham, Salami, pepperoni, and parmesan and roll into a cigar. Top third with tomato sauce parmesan and mozzarella and roll into a cigar. Bake all three in oven for 20 min.

2

Macaroni Meat Pie

6-8 servings

This filling casserole dish includes both spaghetti sauce and white sauce so what could be better?

Ingredients

2 cups macaroni, uncooked

White sauce:

¼ cup butter

¼ cup flour

½ teaspoon salt

2 cups milk

2 eggs, beaten

1 cup grated Parmesan cheese


Meat sauce:

1 ½ pounds ground beef

1 medium onion, chopped

2 garlic cloves, minced

1 ½ teaspoons salt

½ tablespoon oregano

2 cups of your favorite spaghetti sauce


1/3 cup Panko bread crumbs

Directions

Cook macaroni and drain.

While the macaroni is cooking start the meat sauce.  Cook the beef, onion, garlic and salt in a large skillet.  Stir until the beef is brown and crumbled.  Drain off excess fat.  Stir in the spaghetti sauce and oregano, mix well and heat through. Set aside.

Preheat oven to 375°.

Start the white sauce.  Melt the butter in a saucepan.  Stir in the flour and salt. Cook 1 minute stirring constantly.  Slowly add the milk.  Stir until the mixture thickens and bubbles.  Pour some of the white sauce into the beaten eggs (so the eggs don’t turn into scrambled eggs in the hot sauce) beating constantly. Return the mixture to the pan and cook for about 1 minute.  Combine the sauce, cooked macaroni and Parmesan cheese.

Sprinkle a 9 inch deep dish pie pan that has been sprayed with a non-stick spray with half the bread crumbs.  Place about 2/3 of the macaroni sauce mixture into the pie pan.  Spread the macaroni onto the bottom and up the sides.  Spoon the meat mixture into the center.  Top with the remaining macaroni and sauce. Sprinkle the top with the rest of the bread crumbs.

Bake about 30 minutes.  Let the pie sit for about 10 minutes and then cut in wedges and serve it.

Notes: 

Add additional spices to your taste.

Carol’s Creamed Spinach with Poached Eggs

You know I love getting inspiration for food from everywhere: far-away countries, old books, paintings, and films… I wanted to have Carol’s Creamed Spinach with Poached Eggs ever since I first saw Todd Haynes’ goergeous film, back in December. I forewent the Dirty Martini Carol and Therese also had for lunch, but if it is rather simple, it still is a quite delicious lunch.

Ingredients (serves 1):

  • 1 tablespoon apple cider vinegar
  • 1 teaspoon coarse salt
  • 2 medium eggs
  • 1 tablespoon unsalted butter
  • 3 scallions, chopped, white and green parts separated
  • 2 cups fresh spinach
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 teaspoon freshly grated Parmesan
  • ¼ teapoon freshly ground pepper
  • ¼ teapoon freshly grated nutmeg
  • 2 tablespoons sour cream
  • more grated Parmesan (optiopnal)
  • 2 slices light rye bread, toasted

In a medium saucepan, bring a quart of water to a boil. Stir in apple cider vinegar and salt. Break each egg into a cup or a glass. Using a wisk, stir the water to create a small whirlwind and drop one egg in the middle of it. Let it cook, 2 ½ minutes. Then, with a slotted spoon, gently transfer poached egg into a medium bowl filled with ice water and ice cubes. Repeat with remaining egg.

Melt butter in a nonstick skillet over medium heat. Add white part of the chopped scallions and cook, 1 minute. Add spinach and parsley, and cook, 2 minutes, until just wilted. Season with Parmesan, pepper and nutmeg. Stir in sour cream, and cook, 2 minutes more.

Reheat Poached Eggs in salted boiling water, for 2 minutes. Then remove from the water using a slotted spoon, drain and serve over Creamed Spinach onto a warm plate. Sprinkle with remaining chopped scallions, and more Parmesan, if desired. Eat immediately, with toasted bread.