Catherine's Recipe Box

Notes to Andrea: All the recipes are either not enough portions, ask you to measure the zucchini by weight, or make no sense.  Depending on the amount of zucchini available, you could make 7 zucchini's worth & if people eat 1-2 halves each we'd probably have leftovers.  Ingredient list is PER ZUCCHINI, directions are generic for the whole thing.  No need to blanch/steam unless you can not carve them out when they are raw. Plan ahead for fitting all the cut portions in step #1-4 in the largest glass baking pan in the vertical storage drawer under the ovens.  All needs to be baked at once in the end. ***vegetarian note*** Reserve out the zucchini flesh for the boats that you want to make vegetarian and prepare that stuffing separately.  You don't have to put anything in place of the meat at all, or you could add some of the Japanese eggplant or  any other vegetables.  I even saw some recipes that used carrots and peas (those seemed very "down home...

Note: It took me about 40 minutes to shuck (shell?) a full cup of pistachios.  I managed to only eat 2-3.  Considering how delicious this was, that was time well spent.  I will probably shell some more and set them aside in bags marked "1cup - not for snacking!" so I can make this again even more quickly.  Beautiful and delicious as well as inexpensive and healthy!  Trifecta+1!  I didn't make any modifications to the original recipe (other than forgetting the salt, oops!), but I am posting this with a few modifications that I think would make it even more marvelous. Ingredients Pesto 1 C Pistachios (shelled) 1/2 a bunch of Basil or Parsley (flat leafed is better) ~4 Tbsp Olive Oil 1/4 tsp Salt 1 clove of garlic ~ 1/4-1/2 C Pasta Water Pasta 8oz of your favorite pasta (something with ridges will help the sauce to stick   4 C vegetables (anything you love! suggestions: cauliflower, broccoli, pea pods, peppers, green beans) Fresh tomatoes (...

Note: This is a really fun pizza recipe! Definitely different than all the ones I've seen out there. It also calls for a LOT less flour than my normal pizza recipe, so this is a great one for when you are low. Ingredients 1 c flour 1 t salt 2 eggs 2/3 c milk 1 t oregano 1/8 t pepper Your favorite toppings 1 c pizza sauce 1 c mozzarella cheese You will need a pizza pan with sides (12" - 14") or a cookie sheet with sides. Directions 1) Preheat the oven to 450F. 2) Prepare your toppings if necessary 3) Lightly grease/dust pan with flour (I use Baker's Joy spray). 4) Mix eggs and milk. Add flour, salt, oregano, and pepper. Mix until smooth - it will be BATTER not DOUGH! 5) Pour the batter into the pan, tilting batter to cover bottom. 6) Arrange topping over batter. Gently push into batter if possible. 7) Bake on low rack for 13-20 minute until golden brown. 8) Remove pizza from oven, drizzle pizza sauce and sprinkle with cheese. 9) Return to oven 5-10 min. source: T...

Note: This is my favourite recipe for Baked Ziti. It's from the side of the San Giorgio pasta box. Ingredients 1 package (1 lb) of Ziti, uncooked 3 cups (about 28 oz jar) of Spaghetti sauce, divided 1 3/4 cups (15 oz) ricotta cheese 2 cups (8 oz) shredded mozzarella cheese 1/4 cup of fresh parsley or 1 tbsp dried parsley flakes 1 egg 1 tsp dried oregano leaves 1/2 tsp garlic powder 1/2 tsp ground black pepper 3 tbsp grated Parmesan cheese Directions Heat oven to 375°F. Cook pasta according to package directions. In large bowl, stir together hot pasta, 1 1/2 cups spaghetti sauce, ricotta cheese, mozzarella cheese, parsley, egg, oregano, garlic powder and pepper. In 13x9x2-inch baking dish, spoon pasta mixture; top with remaining 1 1/2 cups sauce. Sprinkle with Parmesan cheese; cover with foil. Bake 30 minutes or until hot and bubbly. 10 servings (1 cup each). Make-ahead directions: Prepare recipe as directed, but do not bake. Cover with plastic wrap, then foil. Refrigerate ...

Note: I have made this, but it never comes out exactly the way that Cindi makes it! There must be secret baking properties in that special pan she has.... Ingredients Dough A packet of yeast 1 3/4 cup warm water 1 tsp salt 1 tsp sugar 1 tbsp olive oil 4 cup flour Optional: Add garlic, oregano, and basil to your dough. Pizza 16 oz. can unseasoned peeled tomatoes 16 oz. block of mozzarella cheese Spices: Dried basil, oregano, parsley, salt Minced garlic (dry or wet or both) Olive oil Toppings Dough: Combine all but the flour into a bowl or bread maker. Add flour slowly and knead until it is fully mixed. Let rise twice, kneading in between risings. Pizza: Spread the dough over the cookie sheet, punching fork holes into the dough. Lay out rectangular strips of mozzarella on top of the dough. Spread tomatoes and juices over the dough and cheese, being sure to get juice on the edges of the crust. Add spices, garlic, and toppings. Without preheating, cook pizza on the bottom rack at 375 d...

Note: The dough may also be used for pizza crust. Recipe from a member of the livejournal poor_skills community. Ingredients Dough 1 c warm water 2 1/4 tsp yeast (1 packet) 1 tsp salt 2-4 c flour (variable) 2 tbsp oil Filling Tomato or Marinara Sauce Mozzarella Cheese, grated Pepperoni, chopped Cooked Sausage, chopped Cooked Chicken, chopped Cooked Ham, chopped Peppers, chopped Onions, chopped Mushrooms, chopped Anything else you can think of! Directions Dissolve the packet of yeast in warm water. Dissolve salt into mixture slowly. Mix in flour a 1/4 c at a time until a good doughy mixture is the result. (slightly tacky to the touch) Place dough in an oiled metal bowl, turn over to ensure good oil coverage and cover with a tea-towel to let rise about 1/2 - 1 hour or until double in bulk. When the dough is finished rising, prepare a surface for rolling and preparing. Have the flour close at hand. Flour your hands and divide the dough into equal pieces (4 for larger calzones, 8 for...