Pasta with pork or beef spare ribs (Ragu) sauce

ragu
[ra-GOO, rah-GOO]

A staple of northern Italy's Bologna, ragu is a meat based sauce that is typically served with pasta.

1  1/2 lb. country style pork or beef spare  ribs 
2 large cans crushed tomatoes
1 small can tomato paste
1 can water(use tomato paste can)
3 or 4 fresh basil leaves or 1 tsp. Dried basil 
Salt and pepper to taste 

I lb. Pasta of choice (  I enjoy a meaty pasta with this sauce).  Pappardelle pasta was my choice today!

In a large Dutch oven place a few tablespoons olive oil.  Place spareribs, salt and pepper.  Brown on all sides.  Add crushed tomatoes, tomato paste and water and basil.  Cook on low heat slightly covered until pork falls apart.

Remove pork.  Shred and place back in sauce.  Taste test adding any additional seasoning if necessary.

Cook pasta accordingly to directions. Drain.

Top with ragu sauce.  Enjoy!

Note ( crockpot can be used after spare ribs are browned).






Today I decided was a day to make some traditional Italian pasta..Pappardelle!  complimented with a pork based sauce..Delicious! Make sure to follow pasta directions for a dente' pasta.. Enjoy!! 

Chicken Mozzarella Ravioli!

Another Ravioli recipe !  So good!



I have posted recipes for Nana's and Mom's Ravioli which I have made many times as well as their pasta dough recipe too!  Great Recipes from great ladies!  Nana made her chicken ravioli with spinach.  Mom made her meat ravioli with swiss chard or spinach.   Today I thought I'd try making chicken ravioli with freshly shredded mozzarella cheese and some seasonings. It's my way!

It was very cold and snowy and I planned on staying in so browsing in my freezer I came across some chicken parts along with a few split chicken breasts that I thought would make a great pot of homemade chicken soup.  Perfect for this day!  Carrots, celery and onion simmering for several hours with chicken. After I strained the soup( I always do) I added some cooked small  pasta along with some shredded chicken and chopped carrots.  Delish!

When I make soup; whether it is chicken or beef , I shred some of the chicken or beef pieces and carrots to place in the soup to eat.

  At that point  I realized I had a lot of chicken; too much to use at one time, so after the chicken was completely cooled I placed approx.

 I placed 2 cups of the shredded chicken in my food processor along with 1 egg, 1 tsp. parsley, pinch of salt and pepper, pinch garlic powder, pinch onion powder, 1/2 cup freshly grated bread crumbs, 1/2 cup grated Pecorino Romano cheese, approximately 3/4 cup freshly shredded mozzarella cheese and approximately *1/4 to 1/2 cup chicken broth.

  ***Just enough to moisten the chicken mixture. The mixture will be firm to the touch and easily spooned into dough squares.
 *Note:  you can use a little water if you don't have chicken broth.

Cook's note:  I grate my mozzarella from a mozzarella ball but I am sure pre-packaged Mozzarella would work well too or some smokey mozzarella maybe!!

Chicken mozzarella filling

***** After placing 1/2 tsp. filling in center of dough, seal and score edges.  When ready to serve place ravioli in a large pot  of salted water that you have brought to a rapid boil; add ravioli stirring gently . Cook ravioli until tender and ravioli have risen to top.  Approx. 10 to 15 minutes.  Serve with Sauce of choice.  I haven't decided what sauce I'll be using for these Ravioli.

Suggestions please!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

I used my basic dough mixture which is:

2 1/2 cups flour
1 tsp. salt
3 eggs
1 shot glass water
1 shot glass olive oil

Using an electric mixer beat eggs together with salt, water and oil.   Slowly add flour 1 cup at a time (2 cups total).  (I use dough attachment) until desired consistency.  Add last 1/2 cup as you are working the dough on your cutting board. Depending on what brand flour you are using you may have to add a little more than 1/2 cup.  After dough forms a ball;  cover with plastic wrap and let set for several minutes to allow dough to rest.

Cut in 1/2 inch sections, pat with flour and place through pasta machine several times.  I work from thickest to medium thickness for my ravioli dough. Cut in square pieces, place approx. 1/2 tsp. chicken filling in center. Close to seal and score with fork around edges. (illustration above) Place on floured cookie sheet and place in freezer until frozen.  Transfer to zip lock bag and freeze until ready to use.

I doubled the above and made approx. 80 ravioli.

I have been using the shot glass on the right for measuring.  It seems to be a bit smaller than the one on the left.  I am sorry for any inconvenience it may have caused (you may need to adjust flour amount). The one on the right is circa 1967..I guess shots were smaller then lol

Happy Cooking from my kitchen to yours,

11/28/12
3/28/13
11/1/15

Banana Split Cake! My Way!!!

For your Valentine!

This is one of MY all time favorite cake creations that you can do too!

It is so impressive and delicious that I have had hundreds of views on this easy cake recipe.  Pictures speak so many words when you look at the photo.  It makes a great Birthday cake for those who love banana splits.....Super good and Super easy for you to create.  Make it and enjoy all the compliments.  You're going to get some for sure. 


 Re-post:

I am trying to make the best in a kitchen that isn't mine so I had to go out and buy some things to make my baking and cooking daily routine as easy as I could.   Working with pots, pans and utensils that aren't mine is really hard to do.  I am a person that has everything ready to go when I start to bake or cook so please bare with me.  I am going to being doing some things very different than I have before. As you may know my hubby loves desserts and he has been a peach of a guy during some difficult times recently so I must make a special dessert for him today.  
Happy Baking and Cooking!  Enjoy!!

 Banana Split Cake


1 devil's food cake mix (make according to directions)  I made 2- 9 inch round layer cake pans
1 pkg. 3.4 oz. vanilla instant pudding( or chocolate if you like a lot of chocolate)
1 1/4 cup milk (I used skim)
3 oz. softened cream cheese
1 large container cool whip(If making two layers)
2 quartered banana's
1 bottle hot fudge topping(you use approximately 1/4 cup but you can certainly use more if desired)
chopped nuts, more strawberries or cherry (optional)

Bake cake mix according to directions.  Cool..

Using an electric mixer beat instant vanilla pudding with 1 1/4 cup milk , add  3 oz. softened cream cheese, Beat well until blended.  Add 1/2 container cool whip.  Blend well.

This recipe will make two round cake pans.  Place one layer on large plate.  Top with pudding/cream cheese mixture.  Add a few sliced strawberries.  Top with remainder of Cool Whip, quartered bananas, 1/4 cup hot fudge(melted slightly) and peanuts.  Chop peanuts if desired

Note:  I used only one layer and I froze the other layer to use at a different time but you can make this cake using the two layers.  Top first layer with pudding mixture.  Place second layer on top and top with more cool whip, bananas, strawberries, hot fudge and peanuts..

**All recipes and their respective images are the sole property of I Like to Bake and Cook™ ©2014, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms.

5/10/13

Wimpies

Forget about canned Sloppy Joe's.  Try these Wimpies!!! Much better and if you want to add a chopped green pepper, add it as well.  It's all up to you. 

Mom made these when I was growing up and they were so yummy.  She served them on a nice soft bun.  Now I make them for my family and they are great to bring along in a crock pot for socials. Forget the bun and serve as a dip with crunchy chips.  Everyone will love them!

You can make these with or without the add-ins. They will always be "WIMPIES" to me! 

1 1/2 lb. ground sirloin (lean ground beef works too)
1 medium onion
1- 12 oz bottle Chili sauce
1/2 cup ketchup
1 to 2  heaping tablespoon brown sugar(depends on how sweet you would like it to be)
1/4 tsp.Worcestershire sauce (I've made them without this ingredient and they have been fine)
**1/4 cup chopped green pepper(optional) Sloppy Joe's have green peppers so you decide Wimpie's do not.

about 1/4 cup water
Salt and Pepper to taste

Brown meat in oil. Add salt and pepper.  Add chili sauce, ketscup and remainder of ingredients.  Cook slowly for approximately 1/2 hour or until meat thickens slightly. Top with a little cheddar cheese if you desire but not necessary.

 Serve on rolls. 

From my kitchen to yours,

copyright 2012 I Like to Bake and Cook

Fajita Bake

HI:

Doesn't this look yummy?

If you like a slight bite and a meal all in one you'll love this recipe.  It has a hint of Mexican flair so hubby and I  like such recipes.

You can easily cut down on spice by cutting back on seasoning but anyway you cut it it's a really nice casserole for your family or to serve to guests.

Suggestion:  I nice salad would only make it better. Enjoy!

2 Cups thinly cut peppers Use a variety I used yellow and red 
2 or 3 cut green onions sliced thin
3 cups cooked penne a dente'
1 lbs. shredded chicken(**you can buy store bought chicken and shred to use for convenience)
1 pkg. Old Elpaso Seasoning mix. (cut back to half pack for less seasoning)
1 cup cup heavy cream
1 cup Monterey Jack Cheese shredded (I had Harvarti so I used it)

Heat oven to 350 degrees. Spray a glass baking dish with cooking spray.

In a mediums skillet place a slight amount of oil. On medium heat place peppers and onions and cook until tender.While peppers are cooking, cook your pasta a dente' and when cooked drain. Do not rinse.

In a large bowl place. pasta, cooked peppers and onion and cooked shredded chicken. Add taco seasoning and heavy cream. Stir well. Pour into greased baking dish and top with shredded cheese.

Bake approximately 15 minutes or until thoroughly heated. Serve with a fresh salad. Yummy!

From my kitchen to yours,