Food Video Bar


Saturday, February 28, 2009

Three Cheeses Lasagna Roll Up

1 lb. lasagna noodles
32 oz. pasta sauce
2 lb. ricotta cheese
1 lb. mozzarella cheese, grated or diced small
1/2 C. parmesan cheese, divided
1/4 C. chopped parsley
2 eggs, beaten


Preheat over to 350 degrees.Cook lasagna noodles in boiling salted water until almost done. Rinse in cold water, then toss with some olive oil (about 2 Tbs.) to keep from sticking. Cut each noodle into three equal pieces. In a bowl, combine ricotta, 1 C. mozzarella, 1/4 C. parmesan, eggs and parsley. Spoon some of the ricotta mixture (roughly 2 Tbs.) of the mozzarella on each piece of lasagna noodle and roll up. In a 9x13-inch baking dish , place 1 C. of sauce on the bottom. If there are any leftover noodles, place them over the sauce. Place 1/2 of the roll-ups, seam side down,on the noodles. Then sprinkle 1/2 of the mozzarella, then 1/2 of the sauce. Then the remaining roll-ups, sauce, mozzarella and the 1/4 C. parmesan. Cover the baking dish with aluminum foil and bake for 45 minutes. Uncover and bake for 15 minutes longer. Makes about 32 roll-ups.

Freezing directions: when lasagna is ready to bake,cover tightly with foil and freeze.Do not defrost before baking.It must be baked from frozen state 2 1/2 hours at 350 degrees.

More Like This:

Easy No Boil Lasagna

1 Tbs. olive oil
1 medium onion, finely chopped
1-2 cloves garlic, minced
1 lb. lean ground beef
2 14 oz. cans tomato sauce
2 10 oz. cans sliced mushrooms
1 tsp. oregano
1 C. cottage cheese
3 C. grated Parmesan
2 eggs, slightly beaten
2 tsp. oil
1 tsp. salt
1/4 tsp. pepper
3 C. grated mozzarella
12 lasagna noodles

Sauté onion and garlic in oil. Add ground beef and brown. Remove excess fat. Stir in tomato sauce, mushrooms with their juice, oregano, salt and pepper. Bring to a boil and remove from heat. In a small bowl, combine cottage cheese, eggs, Parmesan and oil. Spoon 1/3 of the sauce into a large, greased chicken roaster or other similar-sized pan. Layer with 4 noodles, one C. of grated mozzarella and half of the cottage cheese mixture. Spread 1/3 of sauce overtop, another 4 noodles, one C. of grated mozzarella, and the remaining cottage cheese mixture. Put the last 4 noodles on top, the remaining sauce, and top with enough mozzarella to cover all. Cover and bake at 375 degrees for 45 minutes. Uncover and bake until cheese starts to brown, about 15 minutes. Let stand for 10 minutes before serving.

Asparagus And Chicken Lasagna

The different tastes of this lasagna will surprise and delight company.

4 lb. fresh asparagus
1 lb. butter
2 C. flour
2 C. chablis
4 tsp. lemon zest
2 C. Half & Half
2 C. milk
16 oz. ricotta cheese
8 whole eggs
1 box lasagna noodles
9 boneless skinless chicken breasts, cooked
1 lb. mozzarella cheese
1 lb. Parmesan cheese
Marinara Sauce (below)


Roast asparagus in a small amount of olive oil in oven at 400 degrees for 15 minutes. Make the white sauce with the next six ingredients. Mix eggs, and Ricotta cheese together, and add this to the white sauce. Cook lasagna noodles as directed on package, and coat the noodles with sauce, and lay in a 9 by 13 inch casserole that has been coated with nonstick spray. Chop chicken and asparagus, spread over the noodles, sprinkle with Parmesan cheese. One layer of noodles and repeat. Top with noodles, sauce and mozzarella cheese. Cook at 400 degrees for 30 minutes. Serve after casserole has sat for 15 minutes. Top with red sauce and sprinkle with Parmesan cheese.

Marinara Sauce


1 large onion, chopped fine
1 carrot, grated
1/2 C. Butter
5 ripe Roma Tomatoes, quartered
1/4 C. chopped Fresh Basil Leaves
1 tsp. Salt
1 tsp. Black Pepper
1 tsp. Sugar
2 C. Chicken Stock


In a quart sauce pan sauté onions and carrots in butter. Stir in tomatoes, basil, salt, pepper, and sugar. Cover and simmer for 15 minutes. Puree in blender until smooth. Return to saucepan, and chicken stock and reheat.

Saturday, February 21, 2009

Almond Chicken Salad

This fresh tasting salad has crisp green onions, carrots, red peppers, snow peas and almonds tossed with chicken breast meat in a tangy Asian dressing. Delicious!

4 green onions, thinly sliced
1 large carrot, shredded
1 red bell pepper, cut into 1/2 inch pieces
1/2 pound sugar snap peas, halved
2 cups chopped, cooked chicken breast meat
1/2 cup fresh cilantro leaves
1/2 cup blanched slivered almonds, toasted
2 tablespoons white sugar
2 tablespoons distilled white vinegar
1 1/2 tablespoons sesame oil
1 tablespoon teriyaki sauce
1 tablespoon ground dry mustard

In a large bowl, mix together the onions, carrot, red pepper, peas, chicken, cilantro and almonds. Set aside.
In a small bowl, whisk together the sugar, vinegar, sesame oil, teriyaki sauce and dry mustard until smooth. Pour over salad mixture and toss until coated. Serve in pita pockets or on a bed of lettuce.

Easy Garlic Chicken

3 tablespoons butter
4 skinless, boneless chicken breast halves
2 teaspoons garlic powder
1 teaspoon seasoning salt
1 teaspoon onion powder

Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.

Acapulca Chicken

2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon chili powder, divided
salt and pepper to taste
1 tablespoon olive oil
1 cup chopped green bell pepper
1/2 cup chopped onion
2 jalapeno peppers, seeded and minced
1 large tomato, cut into chunks
10 drops hot pepper sauce

Season chicken with 1/2 tablespoon chili powder, salt and pepper. Heat oil in a large skillet over medium high heat and saute seasoned chicken for 3 to 4 minutes, or until no longer pink. Remove from skillet with a slotted spoon and keep warm.

In same skillet, stir fry bell pepper and onion until soft. Add jalapeno peppers, tomatoes, remaining 1/2 tablespoon chili powder and hot pepper sauce. Cook, stirring, for an additional 3 to 5 minutes; add chicken and stir fry for 2 minutes more.

Sunday, February 15, 2009

Layered Tostada Bake

A quick Mexican-inspired meal that's all-in-one.

1 lb. extra lean ground beef
1 medium onion, chopped
1/2 C. taco seasoning mix
8 oz. can tomato sauce
1 16 oz. can nonfat refried beans
1 C. reduced fat Bisquick
1/2 C. cornmeal
1/4 C. skim milk, at room temperature
1 egg white
2 Tbs. olive oil
1 C. nonfat sour cream
1 egg white
2 C. nonfat cheddar cheese, shredded

Preheat oven at 375 degrees. Prepare a 12x7x2" baking dish, with cooking spray. Cook and stir beef and onion in a skillet until meat is brown. Stir in seasoning mix, tomato sauce and beans. In a mixing bowl, combine baking mix, cornmeal, milk, egg white, and oil until moistened. Spread in dish. Spoon meat mixture over dough. Mix remaining ingredients; spoon over meat mixture. Bake uncovered 30 minutes. Let stand

Broccolli with Sesame Seed

Great for dieters and non-dieters alike!

8 oz. broccoli, cut into 3-inch pieces
2 Tbs. cooking oil
l Tbs. sesame oil
l/2 tsp. sesame seeds

Stir-fry broccoli in a wok in cooking oil. Stir often, frying about 3 minutes. Remove from wok and add sesame oil and sesame seeds.

Cucumber Sunomo Salad

2 large cucumbers, peeled
1/3 C. rice vinegar
4 tsp. white sugar
1 tsp. salt
1 1/2 tsp. minced fresh ginger root

Cut cucumbers in half lengthwise and scoop out any large seeds. Slice crosswise into very thin slices. In a small bowl combine vinegar, sugar, salt and ginger. Mix well. Place cucumbers inside of the bowl; stir so that cucumbers are coated with the mixture. Refrigerate the bowl of cucumbers for at least 1 hour before serving.

Miso Soup

This Asian soup is said to have natural healing qualities, especially if you have a cold. The ginger and soybean are excellent nutrients regardless of your health.

1 tsp. soybean oil
2 cloves garlic, mashed
2 green onions, sliced with tops
1 tsp. fresh gingerroot, grated
1/2 C. carrots, thinly sliced
1 C. mushroom, thinly sliced
2 Tbs. miso (in ethnic foods section or Asian market)
1 Tbs. dry sherry
4 C. water

Heat oil in medium saucepan over medium heat. Add garlic and onions and sauté until soft. Add fresh gingerroot, carrots and mushrooms. Cook and additional 5-10 minutes or until vegetables are crisp-tender. Dissolve miso in 1/4-C. water and add to vegetables. Add remaining water and sherry and heat through

Japanese Fruit Pie

Coconut, raisins and pecans make this a simple pie without too much sweetness.

1 C. granulated sugar
1/2 C. margarine, softened
Pinch of salt
2 eggs, beaten
1 tsp. vinegar
1/2 C. coconut
1/2 C. pecans
1/2 C. raisins
1 (9 inch) pie shell

Combine all ingredients and mix until smooth. Pour into unbaked pie shell and bake at 325 degrees for 40-45 minutes or until set in center. Cool at least one hour before cutting.

Monday, February 9, 2009

Black Forest Coffee Cake

Cherries and chocolate come together in this rich cake.

3 eggs
1 1/2 C. sugar
1/2 C. liquid shortening
1 1/2 C. milk
2 Tbs. vanilla
3 C. flour
2 tsp. baking powder
1 C. chocolate chips
1 can cherry pie filling

1 C. Bisquick
1/2 C. sugar
1/4 C. butter or oleo
1/2 C. chocolate chips for garnish

Beat eggs, add sugar, shortening, milk and vanilla. Then add flour and baking powder. When well-mixed add chocolate chips. Pour into a large greased baking pan. Drop cherry pie fill by the tsp. in even rows into the batter.

To make the topping, blend with a pastry blender to form loose crumbs. Sprinkle over top of cake and garnish with chocolate chips. Bake at 375 degrees for 50-60 minutes until golden brown.

Blue Berry Coffee Cake

Use a 9x13-inch pan. Easy to make; you can use fresh fruit, peaches or any frozen fruit in a bag with no juice.

2 C. flour
1 1/2 C. sugar
2/3 C. butter
2 tsp. baking powder
1 tsp. salt
2 eggs (separate the whites from the yolks)
1 C. milk
2 C. blueberries


In a bowl, mix flour and sugar. Cut the butter into the flour and sugar mixture and mix well. Put 2/3 C. of this batter aside for topping. Next add the baking powder, salt, egg yolks, and milk to the mixture; mix well. Beat the egg whites in a separate bowl until stiff and fold into batter. Pour batter into a 9x13-inch greased pan. Next, pour blueberries on top and then top with 2/3 C. of mixture that was set aside.

Bake in a 350-degree oven for 40-50 minutes.

Grandma'sCoffee Cake

2 C. brown sugar
2 1/2 C. cake flour
1 tsp. nutmeg
3/4 C. salad oil
1 C. soured milk (see directions below)
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 egg
cinnamon (sprinkle)


Preheat oven to 350 degrees. Mix together brown sugar, cake flour and nutmeg. Set aside 1 C. of mixture for topping. Add remaining ingredients (except cinnamon) and mix well. Pour into a well greased and floured 8-inch square cake pan. Sprinkle topping over mixture, and sprinkle lightly with cinnamon, pressing lightly the topping into the mixture. Bake at 350 degrees for 25-30 minutes or until a knife comes out clean (high altitude: 375 degrees for 35-40 minutes).

To make soured milk: Take 1 C. less 2 Tbs. milk and add 2 Tbs. vinegar to make the cup needed.

Cinnamon Coffee Cake

This basic coffee cake recipe is a good one to have in your baking repertoire – easy to whip up in a flash and always a crowd-pleaser.

3/4 C. sugar
1/4 C. soft shortening
1 egg
1/2 C. milk
1 1/2 C. flour
2 tsp. baking powder
1/2 tsp. salt

Cinnamon Topping:
1/2 C. brown sugar
1 1/2 tsp. cinnamon

Heat oven to 375 degrees. Grease and flour a 9x9-inch square pan. Mix sugar, shortening and egg. Stir in milk. Measure flour; blend dry ingredients and stir in. Spread batter in pan. Sprinkle with cinnamon topping.

To make cinnamon topping, mix ingredients and sprinkle over coffee cake before baking. Bake 25-35 minutes, or until done. Serve warm.

Overnite Coffee Cake

A quick, delicious coffee cake that even the kids can make!

16-18 frozen dinner rolls
1 box butterscotch pudding mix
1/2 C. brown sugar
1/2 C. chopped pecans or walnuts
1 stick melted butter


Spray a bundt pan and line the frozen rolls around it. Sprinkle the brown sugar on top of the rolls. Sprinkle the pudding mix on top of the brown sugar evenly. Put the chopped nuts on top of the brown sugar. Pour the melted butter on top of the nuts. Place a DAMP dish towel over the pan and let rise for 8-10 hours. Bake at 350 for 25-30 minutes. Invert into a deep cake dish to catch the drippings and eat warm.

Plum Coffee Cake

The addition of fresh plums to your coffee cake is an excellent way to wake up in the morning.

1 1/2 C. sugar
1/2 C. canola oil
2 eggs
1 C. whole milk
3 C. all-purpose flour
3 tsp. baking powder
1 tsp. salt
6-8 fresh plums, pitted and sliced
1 C. brown sugar, packed
6 Tbs. all-purpose flour
1 1/2 tsp. cinnamon
6 Tbs. butter
1 C. chopped walnuts

In mixing bowl, cream sugar, oil and eggs until fluffy. Stir in the milk. Sift together the flour, salt and baking powder. Beat into other mixture. Spread batter in greased and floured 9" x 14" glass pan. Top with rows of plum slices. Combine remaining ingredients and mix until crumbly. Sprinkle crumbs over plums. Bake at 350° approximately 1 hour or until tested done. Cut into serving size pieces and serve warm

Friday, February 6, 2009

Pumpkin Coffee Cake

This is a fun holiday favorite with delicious pumpkin flavor. Chopped nuts and spices make it the hit of the dessert table.

1 pkg. yellow cake mix
1 1 lb. can pumpkin
1/2 C. brown sugar
1/2 C. oil
3 eggs
1/2 C. chopped nuts
1 tsp. pumpkin pie spice

1/2 C. sugar
1/2 C. flour
1/4 C. butter or margarine, softened
1 tsp. cinnamon

Preheat oven to 350 degrees. In a large bowl combine dry cake mix, pumpkin, brown sugar, oil, eggs, nuts, and pumpkin pie spice. Blend at low speed until completely moistened, about 1 minute. Beat 2 minutes at medium speed. Spread batter in a greased and floured 13x9x2" pan. In a medium bowl combine the sugar, flour, softened butter, and cinnamon with a fork or pastry blender. (Mixture will be crumbly.) Sprinkle evenly over batter. Bake at 350 degrees for 40-45 minutes, until center springs back when touched lightly.

Morning Coffee Cake

For Cake Batter:
1 bag 3 Musketeers Fun Size (reserve 1 C. for crumb topping below)
2 C. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 lb. unsalted butter, softened (2 sticks)
1 1/3 C. sugar
2 large eggs
1 8 oz. container sour cream

For Crumb Topping:
1 1/4 C. flour
1/3 C. sugar
1/4 tsp. ground cinnamon
8 Tbs. unsalted butter, melted (1 stick)
1 C. walnuts, chopped
3 Tbs. confectioner's sugar
2 medium-sized mixing bowls

Preheat oven to 350 degrees. Unwrap and chop the 3 Musketeers Brand Fun Size. Measure 1 C. of chopped candy; set aside. Combine the flour, baking powder and baking soda in a bowl; set aside. Combine the butter and sugar in a bowl, then beat with an electric mixer on medium speed until light and soft, about 5 minutes. Beat the eggs into the batter, one at time, until smooth. Decrease the mixer speed to low, and beat in 1/3 of the flour mixture, followed by 1/2 of the sour cream. Stop and scrape again.

Beat in the remaining flour mixture and sour cream. Fold in the chopped 3 Musketeers Brand Fun Size, reserving the 1 C. of chopped candy for the crumb topping. Give the batter a final mix with a large spatula. Set aside. To make the crumb topping, stir the ingredients with a mixer until evenly blended. Be sure to include the 1 C. of chopped 3 Musketeers reserved from Step 1. Pour the cake batter into a greased 9x13-inch pan. Crumble the topping in an even layer over the entire surface of the batter. Bake for 50-55 minutes.

Remove from the oven, transfer to a wire rack, and let cool completely. Cut into 2-inch squares (4 lines x 6 lines), and sprinkle a little bit of confectioner's sugar on top.

Easy Coffee Cake

1 box yellow butter cake mix
1 pkg. new instant vanilla pudding
1/2 C. Wesson oil
1 C. sour cream
4 eggs
mixture of cinnamon and sugar

Mix dry mixes (cake mix and vanilla pudding); add oil and cream and blend together. Add eggs one at a time. Sprinkle Bundt pan with cinnamon sugar. Add batter and sprinkle top of cake with cinnamon sugar. Bake at 350 degrees for 45-50 minutes. Let cool in pan 10 minutes. Turn out and sprinkle cake again with cinnamon sugar.