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.
This filling casserole dish includes both spaghetti sauce
and white sauce so what could be better?
2 cups macaroni, uncooked
¼ cup butter
¼ cup flour
½ teaspoon salt
2 cups milk
2 eggs, beaten
1 cup grated Parmesan cheese
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
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
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.
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.