To recreate how Joey's sandwich looked in the episode we are going to bake them and wrap them in aluminum foil. So cut your bread rolls in half and place your meatballs on the flat half of the roll. Then top with more marinara sauce and top with as much mozzarella cheese as you want.
Then place the sandwich under your grill setting in your oven for a couple minutes. if you do not have a grill setting place it in an oven pre-heated at 200 degrees Celcius (395 F) until the cheese melts and turns golden brown.
5. Ross's MoistMaker Sandwich
ingredients:
for gravy
3 tbsp. butter
3 tbsp. all-purpose flour
1/2 c. turkey pan drippings
1 tsp. freshly chopped thyme
1 tsp. freshly chopped rosemary
2 c. low-sodium chicken or turkey broth
Kosher salt
Freshly ground black pepper
for herb mayo
1/2 c. mayonnaise
2 tbsp. dijon mustard
2 tsp. freshly chopped parsley
1 tsp. freshly chopped thyme
1 tsp. freshly chopped chives
for the sandwich
9 slices white bread, toasted
1 lb. leftover turkey, sliced
1 c. leftover mashed potatoes
1 c. cranberry sauce
1 c. leftover stuffing
Arugula
gravy:
1. Make the gravy: In a small saucepan over medium heat, melt butter. Whisk in flour and cook until golden, 1 minute, then whisk in pan drippings. (If you have more than a 1/2 cup of drippings, use it and reduce the amount of broth!)
2. Bring mixture to a boil, then reduce heat and simmer gently until slightly thickened. Stir in fresh herbs, then whisk in broth and return mixture to a simmer. Season with salt and pepper.
3. Simmer 10 minutes, gradually adding more broth if gravy is too thick. Season with salt and pepper. Let cool slightly.
4. Make herb mayo: In a medium bowl, combine mayonnaise, mustard, and fresh herbs.
5. Spread herb mayo on one side of 6 pieces of bread. Dip the remaining 3 pieces of bread into a gravy, making sure plenty soaks in.
6. Build sandwich by placing turkey on a mayonnaise spread piece of bread, then top with turkey, mashed potatoes, cranberry sauce, a gravy-soaked piece of bread, stuffing, arugula, and another mayonnaise spread piece of bread. Repeat with remaining ingredients to make 2 more sandwiches.
6. phoebe's grandmother's chocolate chip cookies:
A recipe that’s been passed down through your family’s generations. Maybe even of French origins.
Maybe even from your great-great-grandmother, Neselé Toulouse.
Or maybe just the chocolate chip cookie recipe from the back of the Nestle Toll House chocolate chip package.
But maybe that recipe burned up in a fire, SO WE’LL NEVER KNOW, WILL WE?
ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (1 12-oz. pkg.) Nestle Toll House Semi-Sweet Chocolate Morsels
1 cup chopped nuts (*if omitting, add 1-2 extra tbsp flour)
1. preheat oven to 375 F.
2. In a small bowl, combine flour, baking soda, and salt. Set aside.
3. In a large mixing bowl or stand mixer, beat butter, both sugars, and vanilla extract until smooth and fluffy.
4. Add eggs, one at a time, mixing completely after each one.
5. Gradually add the flour mixture, mixing until fully combined.
6. Slowly stir in the chocolate chips and nuts (if using).
7. Drop by rounded tablespoons onto ungreased baking sheets, about 2" apart.
8. Bake for 9-11 minutes, or until golden brown. Cool on baking sheets for 2 minutes, then move to wire cooling racks to cool completely.
7. Monica's "little drops of heaven"
ingredients:
226 g butter, unsalted
230 g heavy cream
60 g water
155 g light corn syrup
400 g sugar
Vanilla extract
Kosher salt
Dark chocolate, finely chopped
Flaky salt
1. Prepare a square pan with non-stick spray and line with parchment (large enough that there is an overhang on all four sides).
2. Melt butter and combine with heavy cream. Reserve.
3. Combine water, light corn syrup, and sugar in a high-sided pot.
4. Cook sugar mixture until 320 F.
5. Add butter mixture in multiple additions.
6. Cook caramel until mixture comes back to 240-245F.
7. Pour into the prepared pan. Let cool completely. At least 6 hours.
8. Invert the block of caramel onto a greasy surface and cut it into desired shapes
9. Place caramel cubs onto parchment paper (sprayed with nonstick spray on both sides) place on a rimmed baking sheet.
10. Chop up a large bowl of dark chocolate. Place bowl over not quite simmering water.
11. Stir occasionally until the chocolate has melted completely at a temperature of 110-120F. Make sure water doesn’t boil.
12. Take off heat and add in a small amount of finely chopped unmelted chocolate.
13. Stir vigorously and constantly until 86F is reached. *If reheating chocolate is needed, don’t heat about 94F.
14. Dip and cover each cub of caramel and place onto a parchment paper-lined rimmed baking sheet. Finish off with flaky salt.
15. Let set before serving.
8. Rachel and Chandler's stolen cheesecake
ingredients:
200g Digestive biscuits
100g butter, melted
900g cream cheese
225g caster sugar
200 ml sour cream
2 tbsp cornflour
3 large eggs and 1 egg yolk
2 tsp vanilla extract
1. preheat oven to gas mark 4/180C/160C Fan and line the base of a 9-inch springform cake tin.
2. Blitz the digestive biscuits in a food processor until they form a fine crumb (Top tip! Don’t have a food processor? Place the biscuits in a sandwich bag and crush them with a rolling pin.)
3. Add the crumbs to a bowl with the melted butter, stirring together until it becomes the texture of wet sand. Tip your crumbs into the prepared tin and, using the flat bottom of a glass press the crumb mixture into the base and up the sides to form your cheesecake crust. Bake for 10 minutes until golden.
4. In a large bowl, beat the cream cheese and sugar with a wooden spoon until smooth. Then add the sour cream and cornflour and mix together.
5. Beat in your vanilla, and the eggs and egg yolk one at a time. Try not to beat it too hard, as you’ll add too much air to the mixture which can cause the top to crack.
6. Pour the mixture over the cheesecake crust and bake in the oven for 45 minutes until it's lightly golden on top and has a slight wobble when shaken.
7. Turn the oven off and open the oven door slightly. Allow the cheesecake to cool completely like this. (Top tip! Cooling your cheesecake in this way will also help to prevent the top from cracking.)
8. Once the cheesecake is cool remove it from the tin and serve… preferably not on the floor!
9. Monica's blue fingernail quiche:
ingredients:
1 sheet refrigerated pie crust
1 small eggplant, cut into 1-inch pieces
1 poblano pepper, cut into 1-inch pieces
1 medium tomato, cut into 1-inch pieces
2 garlic cloves, minced
1 tablespoon olive oil
2 large eggs plus 2 large egg yolks
3/4 cup half-and-half cream
1 teaspoon kosher salt
1/2 teaspoon pepper
1 log (4 ounces) fresh goat cheese, crumbled
1. Unroll pie crust into an ungreased 9-in. tart pan. Refrigerate for 30 minutes. Preheat oven to 425°.
2. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans, or uncooked rice. Bake on a lower oven rack until edges are golden brown, 10-12 minutes. Remove foil and weights; bake until bottom is golden brown, 3-5 minutes longer. Cool on a wire rack.
3. In a large bowl, combine eggplant, pepper, tomato, and garlic. Add oil; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast until tender, 15-20 minutes, stirring halfway.
4. Reduce oven setting to 375°. Spoon roasted vegetables into crust. In a large bowl, whisk eggs, egg yolks, cream, salt, and pepper until blended; pour over top. Sprinkle with goat cheese.
5. Bake on a lower oven rack on a baking sheet until a knife inserted near the center comes out clean, 25-30 minutes. Cover edges with foil if they begin to get too dark. Let stand 10 minutes before cutting.
10. perverted salad:
ingredients:
1 tablespoon pistachios, chopped
1 tablespoon cashews, chopped
2 to 3 walnuts, chopped – optional
1 tablespoon almonds, chopped or sliced – optional
1 tablespoon pumpkin seeds
2 teaspoons sesame seeds, white or black
1 tablespoon sunflower seeds
and add dirty lettuce and firm tomatoes ofc-
1. Heat a small frying pan or skillet. When it becomes warm, add the following nuts and seeds.
2. Keeping them on the lowest heat, stirring often. Roast the nuts and seeds until lightly golden, crisp, and fragrant. This takes about 4 to 5 minutes. Remove pan from heat and set aside.
3. Rinse the veggies well, then drain the water and set aside.
Peel and chop the 1 small to medium-sized cucumber in 0.5 cm cubes (½ cup chopped).
NOTE: Peeling the cucumber is optional; during peak season, the skin is quite thin and can stay on. If the skin is thick and tough, I recommend peeling it.
Remove the seeds and chop 1 small red bell pepper in 0.5 cm cubes (½ cup chopped).
Peel, rinse, and chop 1 small to medium onion (⅓ cup chopped).
Dice 1 medium tomato to 0.5 cm cubes (½ cup chopped).
Also, chop 1 celery stick (about 3 tablespoons). Set aside.
4. In a small mixing bowl, add 2 to 3 tablespoons extra virgin olive oil and 1 tablespoon lemon juice.
5. Add the following ingredients:
¼ teaspoon minced garlic
¼ teaspoon ground white or black pepper
½ teaspoon sugar
½ teaspoon salt (or to taste)
Add the dried herbs – ¼ teaspoon dried thyme and ¼ teaspoon dried basil. You can also add Herbes de Provence in the dressing.
With a wired whisk, mix dressing ingredients briskly for 2 to 3 minutes until it thickens slightly.
Take chopped veggies and celery in a bowl.
Halve a ripe avocado ( 1 medium to large). Scoop the pulp. Chop and add to the mixed vegetables. Add all of the lemon vinaigrette dressing.
Add the cooled roasted/toasted nuts and seeds, 2 tablespoons golden raisins, and 2 tablespoons chopped parsley.
Add ¼ cup crumbled feta.
Mix and toss thoroughly till the dressing has coated the veggies evenly.
Serve veggie salad straightaway, garnishing with some additional crumbled feta and parsley. Enjoy vegetable salad as is, or with any Mediterranean, Italian, European, or American main course. Enjoy!
11. Monica's Breakup Jam:
ingredients:
2lbs strawberries
1/4 cup of lemon juice
4 cups of white sugar
mash the strawberries
add the mashed strawberries into a pan,
add four cups of sugar following
add the lemon juice,
stir and boil until 220 degrees Fahrenheit
let the mixture cool and refrigerate
12. sweet potato and marshmallow casserole
ingredients:
8 medium sweet potatoes, peeled and cut into 1/2 inch cubes
1/2 cup whole milk
4 tablespoons (1/2 stick) of unsalted butter
1/2 teaspoon ground nutmeg
1 teaspoon kosher salt, plus more for salting water
1 teaspoon freshly ground black pepper
2 cups marshmallows
1. preheat the oven to 375degree Fahrenheit
2. place sweet potatoes in a large saucepan and cover them with water, salt the pot generously and then set the saucepan over medium heat and bring to a boil. reduce the heat, and let simmer until sweet potatoes are easily pierced with a fork, about 20 minutes, drain and return the sweet potatoes to the saucepan
3. add the milk, butter, ground nutmeg to the saucepan and mash the potato mixture with a potato masher. mash until smooth, then season with salt and black pepper
4. transfer to a 2- quart baking dish and top with marshmallows
5. bake for 20 minutes, or until the center is warmed through and the marshmallows have browned slightly. remove them from the oven and serve warm.
13. garlic bread:
4 cloves garlic, minced
1/2 c. (1 stick) butter, softened
1 baguette or French bread, cut lengthwise
1/2 tsp. kosher salt
2 tbsp. freshly chopped parsley
1/4 c. grated Parmesan
Preheat oven to 425° and line a large baking sheet with foil. Make garlic compound butter: In a small bowl, mix softened butter with garlic, salt, and parsley until well combined.
Spread cut sides of bread liberally with garlic butter. Sprinkle with Parmesan.
Bake until bread is toasty and golden at the edges, about 10 minutes.
14. curry dip for crudites:
1 cup mayonnaise
2 teaspoons Heinz chili sauce
½ teaspoon curry powder
1/8 teaspoon dried thyme
½ teaspoon salt
Dash pepper
2 tablespoons tarragon vinegar
1. Whisk all of the ingredients together. (How easy is that?) Cover and refrigerate until serving time.
2. Serve with vegetables of your choice.
15. onion tarlets:
4 tablespoons butter
2 medium yellow onions, finely chopped
Salt and pepper, to taste
1/4 teaspoon fresh thyme leaves
1 tablespoon dry white wine
4 ounces cream cheese, room temperature
1 egg, lightly beaten
2 tablespoons chopped fresh parsley
2 packages (15 count, each) Athens Mini Fillo Shells
1. Heat oven to 350°F. In medium skillet over medium heat, melt butter. Add chopped onions and reduce heat to medium-low. Cook onions, stirring occasionally, 10 minutes until softened. Add salt and pepper to taste. Continue to cook onions 10 minutes, stirring occasionally, then add fresh thyme leaves. Cook yet another 10 to 15 minutes, stirring occasionally, until onions are deep golden brown and very caramelized. Add white wine and continue to cook 3 minutes more. Remove from heat. Stir in cream cheese, egg and parsley until well combined.
2.Place fillo shells on rimmed baking sheet. Fill each shell with a scant tablespoon onion mixture. Bake 10 to 15 minutes until shells are lightly golden and filling is lightly browned on top. Serve warm.
16. thanksgiving yams:
2 (29 ounce) cans sweet potatoes
2 tablespoons butter
1 tablespoon lemon juice
½ (16 ounce) package gingersnap cookies
1 (16 ounce) package miniature marshmallows
1. In a medium saucepan over medium heat, mix the sweet potatoes, butter and lemon juice. Break the gingersnap cookies into the mixture. Stirring occasionally, cook until thick, about 15 minutes.
2. Cover the mixture with desired quantity of marshmallows. Remove from heat and cover 5 minutes, or until marshmallows have melted. Serve warm.
17. on the side ceasear salad:
1 large or 2 small heads of romaine lettuce
Parmesan cheese, shredded or shaved
Crisp croutons – homemade can be made several days ahead. The recipe below makes enough for 2 salads.
Caesar salad dressing – homemade is best and here is our favorite store-bought dressing in a pinch
crutons:
Cut baguette in half lengthwise and slice into 1/4″ thick pieces and place on baking sheet.
Combine 3 Tbsp extra virgin olive oil with minced garlic. toss breads with garlic infused oil and 2 Tbsp parmesan.
Spread Evenly and Bake to desired crispness.
ceasar salad dressing:
Whisk together minced garlic, dijon, Worcestershire, lemon juice and red wine vinegar.
Whisking while adding oil emulsifies the dressing for a smooth and creamy (not oily) consistency.
Season with 1/2 tsp salt and 1/8 tsp black pepper, or to taste.
In a large mixing bowl, combine all of your ingredients and toss gently to coat the lettuce in caesar dressing.
18. fried stuff with cheese:
9 – 10 Button mushrooms
Some bread crumbs
1 Processed cheese cube – grated
3 Tbsp mozzarella cheese – grated
½ Tsp red chili powder
1 Tsp oregano
Salt to taste
½ Cup cornflour
¾ Cup maida
½ Tsp crushed black pepper
2 Tbsp ginger garlic paste
Salt to taste
½ Cup cornflour
¾ Cup maida
½ Tsp crushed black pepper
2 Tbsp ginger garlic paste
Salt to taste
Take 9-10 button mushrooms and remove their stems.
To prepare the stuffing, take 1 grated processed cheese cube in a bowl and add 3 tbsp grated mozzarella cheese, 1/2 tsp oregano, 1 tsp red chili powder, some chopped green coriander and some salt to taste. Give it a good mix till everything is well combined.
Fill the mushroom cavity with this cheese stuffing.
To make the batter, take 3/4 cup plain flour (maida), 1/2 cup cornflour, 1/2 tsp crushed black pepper, 2 tbsp ginger garlic paste and some salt to taste. Give this a mix and start adding water to make batter of medium consistency.
Take the stuffed mushrooms and dip them in the batter. Give them an even coat of batter.
Place the batter coated mushrooms on breadcrumbs and coat them tightly with the crumbs.
Keep the coated mushrooms in refrigerator for 15 min.
After 15 min, heat some oil in a frying pan and slide the mushrooms gently in the oil.
Fry them on medium to high flame till they become golden in color.
Once done, take them out on a paper towel and serve them with your choice of dip. Enjoy!
19. brunch bagel:
2 bagels, split in half
½ cup cream cheese (about 4 ounces)
1 small Kirby cucumber
½ plum tomato, cut into wedges
1. Toast the bagel halves and spread each with the cream cheese.
2.
Cut the Kirby into 8 rounds and several thin slices that can be used to form eyeglasses. Cut the tomato into 4 wedges and use one on each bagel half to form a smile.
20. banana nut muffins:
2 to 3 ripe bananas, thoroughly mashed (about 1 1/4 cup mashed)
1/3 cup melted butter (salted or unsalted)
3/4 cup sugar
1 large egg, beaten
1 teaspoon vanilla extract
1 tablespoon strong brewed coffee or espresso, or a pinch of instant coffee granules mixed with a tablespoon of water (optional)
1/2 teaspoon baking soda
Pinch salt
1 1/2 cups flour
1 cup chopped walnuts or pecans (toasted or raw)
1. Preheat oven, prepare muffin pan:
Preheat the oven to 350°F. Line a muffin pan with paper liners.
2.Combine wet ingredients and sugar:
Thoroughly mash the bananas in a large bowl. Stir the melted butter into the bananas. Mix in the sugar, egg, coffee and vanilla extract.
3. Combine dry ingredients:
Whisk together the flour, baking soda, and salt.
4. Add the dry ingredients into wet, add nuts:
Add the flour mixture to the banana mixture, a third at a time, stirring until it is just incorporated. (Do not over-mix! Over-mixing will result in dense, tough muffins.)
5. Fold in the chopped walnuts or pecans.
6. Fill muffin cups, and bake:
Lightly spoon the mixture into a prepared muffin tin. Bake at 350°F for 20 to 25 minutes.
7. Check for doneness by pressing down on the top of the muffin. If it bounces back, it's done. You can also test by inserting a skewer or other tester into the center of a muffin. If it comes out clean, it's done.
8. Cool on a rack.
21. stupid british snackfood scones:
2 cups all-purpose flour, plus more for work surface
2½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon kosher salt
½ cup (1 stick) unsalted butter, chilled
½ cup heavy cream, plus 2 tablespoons for brushing
½ cup light brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup mini semi-sweet chocolate chips
1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
In a large mixing bowl, whisk the flour, baking powder, ground cinnamon, and salt to combine. Using a box grater, grate the butter into the dry ingredients, then toss with either your hands or a fork to combine.
2. In a small mixing bowl, add ½ cup heavy cream along with the brown sugar, egg, and vanilla extract, and whisk to combine.
3. Pour the liquid mixture into the flour mixture and stir with a rubber spatula to combine. Fold in the chocolate chips.
4. Work the dough into a ball and transfer to a lightly floured work surface. Press the dough into an 8-inch circle about 1 inch thick. Cut eight triangles from the dough and place them 2 inches apart on the prepared baking sheet.
5. Brush the scones with the remaining heavy cream and bake for 25 minutes, or until golden brown with edges just slightly crispy.
22. grandma's chicken salad:
4 cups chopped cooked chicken
2 hard-cookeds eggs, peeled and chopped
1 cup chopped celery
1/4 cup chopped onion
2 tablespoons fresh lemon juice
3/4 teaspoon table salt
1/2 teaspoon celery salt
1/8 teaspoon ground white pepper
Dash of ground red pepper
3/4 cup mayonnaise
1/2 teaspoon paprika
Fresh parsley, for garnish
1. Gently toss together first 9 ingredients in a bowl. Fold in 1/2 cup of the mayonnaise; cover and chill 2 hours.
2. Stir in remaining 1/4 cup mayonnaise. Spoon chicken salad into a serving dish; sprinkle with paprika.
23. creamy and cool cucumber soup:
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 small onion, diced
1 tablespoon lemon juice
4 cups peeled, seeded and thinly sliced cucumbers, divided
1 1/2 cups vegetable broth, or reduced-sodium chicken broth
½ teaspoon salt
¼ teaspoon freshly ground pepper
Pinch of cayenne pepper
1 avocado, diced
¼ cup chopped fresh parsley, plus more for garnish
½ cup low-fat plain yogurt
1. Heat oil in a large saucepan over medium-high heat. Add garlic and onion; cook, stirring occasionally, until tender, 1 to 4 minutes. Add lemon juice and cook for 1 minute. Add 3 3/4 cups cucumber slices, broth, salt, pepper and cayenne; bring to a simmer. Reduce heat and cook at a gentle simmer until the cucumbers are soft, 6 to 8 minutes.
2. Transfer the soup to a blender. Add avocado and parsley; blend on low speed until smooth. (Use caution when pureeing hot liquids.) Pour into a serving bowl and stir in yogurt. Chop the remaining 1/4 cup cucumber slices. Serve the soup warm or refrigerate and serve it chilled. Just before serving, garnish with the chopped cucumber and more chopped parsley, if desired.
24. acting lines noodle soup:
2 tablespoons extra virgin olive oil
1 rib celery, thinly sliced
1 medium carrot, thinly sliced
1 small yellow onion, finely diced
2 cloves garlic, minced
½ teaspoon kosher salt
1 teaspoon freshly ground black pepper
⅓ cup uncooked orzo noodles
4 cups
2 tablespoons finely chopped fresh parsley
1 teaspoon freshly squeezed lemon juice
To a medium saucepan set over medium heat, add the olive oil. Add the celery, carrot, and onion. Sprinkle with the salt and pepper, and cook until the vegetables are tender, and the onion is translucent, about 8 minutes. Add the garlic and stir to combine, cooking just an additional minute longer (be careful not to burn the garlic).
Add the orzo to the saucepan and cook until the pasta just begins to brown and toast, about 2 minutes. Add the chicken broth and bring to a boil, about 7 minutes.
Reduce the heat and let the soup simmer for 8 to 10 minutes, or until the noodles are tender.
Stir in the fresh parsley and squeeze in the lemon juice just before serving.
25. steak and an eggplant:
1/4 cup Worcestershire sauce
1/4 cup thick steak sauce
1/2 cup olive oil
2 tablespoon honey
2 teaspoons apple cider vinegar
Kosher salt and fresh ground pepper
8 (1/2-inch) eggplant slices, purged with salt
1 cup grated Parmesan
3 tablespoons chopped parsley, optional
1. In a small bowl whisk together the Worcestershire, steak sauce, olive oil, honey, and apple cider vinegar. Season with salt and pepper.
2.Pat your eggplant dry with paper towels. With a pastry brush apply the sauce to both sides of the eggplant. Place eggplant rounds onto a sheet tray fitted with a rack. Place the tray under the broiler for until eggplant is nicely browned, approximately 2 minutes. Turn slices over and place back under broiler to brown the other side. Generously sprinkle freshly grated Parmesan over all of the slices. Place back under the broiler for 1 minute to nicely brown the cheese. Serve plain or sprinkle with freshly chopped herbs.
26. kiddie mac and cheese:
1 (8 ounce) box elbow macaroni
¼ cup butter
¼ cup all-purpose flour
½ teaspoon salt
ground black pepper to taste
2 cups milk
2 cups shredded Cheddar cheese
1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
2. Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add Cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes.
3. Fold macaroni into cheese sauce until coated.
27. chickenpox spagetti salad:
1 package (16 ounces) thin spaghetti, halved
3 medium tomatoes, diced
3 small zucchini, diced
1 large cucumber, halved, seeded and diced
1 medium green pepper, diced
1 medium sweet red pepper, diced
1 bottle (8 ounces) Italian salad dressing
2 tablespoons grated Parmesan cheese
1-1/2 teaspoons sesame seeds
1-1/2 teaspoons poppy seeds
1/2 teaspoon paprika
1/4 teaspoon celery seed
1/8 teaspoon garlic powder
1. Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl; add tomatoes, zucchini, cucumber and peppers.
2. Combine remaining ingredients; pour over salad and toss to coat. Cover and refrigerate for at least 2 hours.
28. mushroom pizza:
All-purpose flour, for working the dough
1 pound store-bought refrigerated pizza dough (enough for 1 pizza)
1/4 cup olive oil
1/4 cup diced onion
2 garlic cloves, minced
1 can (28 ounces) diced tomatoes with their juices
1 tablespoon dried oregano
1/4 cup grated pecorino romano cheese
Kosher Salt and freshly ground black pepper
20 frozen tots
1/2 tablespoon vegetable or peanut oil
1/3 cup mayonnaise
2 tablespoons ketchup
2 teaspoons yellow mustard
Cornmeal, for working the dough
1 cup banana peppers, chopped
1/2 cup (2 ounces) shredded Cheddar cheese
1/2 cup (2 ounces) shredded mozzarella cheese
Lightly flour a work surface and place the dough on top. Sprinkle more flour on top and cover with a clean kitchen towel. Allow to come to room temperature before using, about 1 hour.
Heat the olive oil in a large frying pan over medium heat. Add the onion and cook until softened, about 7 minutes. Add the garlic and cook until fragrant and lightly golden, about 2 minutes.
Add the tomatoes with their juices, the oregano, the pecorino cheese, and salt and pepper and simmer over medium-low heat, stirring occasionally, for 15 minutes.
Using a stick blender, blend the sauce until smooth. Cover the pan and set aside.
Preheat the oven to the highest temperature, with an oven rack set just below the broiler. Place a pizza stone, baking steel (my preference), or overturned sheet pan on the rack to preheat.
Meanwhile, place the tots on a rimmed baking sheet and drizzle them with the vegetable oil. Toss the tots gently to coat them evenly with the oil, then spread them out in an even layer. Warm them in the oven while it preheats, about 10 minutes.
Stir together the mayonnaise, ketchup, and mustard in a small bowl. Spoon the mixture into a squeeze bottle (or a zip-top bag) and set aside.
Sprinkle a small handful of cornmeal onto a pizza peel (or place a sheet of parchment paper on a cutting board) and put the dough round on top.
Remove the tots from the oven. Top the pizza dough with the sauce to taste (I usually use a heaping ½ cup of sauce), leaving the edge bare. (Leftover sauce can be stored in an airtight container in the fridge for up to 5 days, or in the freezer for up to 6 months.)
Sprinkle the banana peppers over the sauce, top with the Cheddar and mozzarella cheeses, then scatter the tots evenly on top.
Switch the oven on high to broil. Carefully slide the pizza onto the pizza stone (if using parchment on a cutting board, you can slide the dough-topped parchment directly onto the stone) and broil, keeping an eye on it to prevent burning, until it is bubbling in the center and the tots and crust are browned, about 5 minutes.
Pull the pizza out of the oven and slide it onto a large cutting board.
Squeeze the mayonnaise mixture onto the pizza in decorative lines (if using a zip-top bag, snip a small hole in one corner to make a piping bag). Cut the pizza into slices and serve!
29. joey's pigs in a blanket:
Preheat your oven to 375 degrees.
Lightly spray a large baking sheet with cooking spray or line it with parchment paper. I’ve done it both ways and each works great.
Pop open the crescent dough packages and unroll each tube flat onto the counter or cutting board.
Separate each triangle and using a knife or pizza cutter, cut it down the middle lengthwise.
Then place one sausage on the wider end of the dough.
Roll the sausage up in the dough making sure the end tip is tucked under when placing it on the baking sheet. This will ensure that it doesn’t get too toasty.
Repeat with the remaining ingredients. Make sure to evenly space them out on the tray.
In a small bowl whisk the egg together with 2 tablespoons of water.
Brush egg wash over each pig in a blanket.
Sprinkle with the Everything But The Bagel Seasoning.
Bake for 12-15 minutes or until lightly golden brown.
Remove from the oven and cool slightly before serving.
30. california roll:
2 cups sushi rice(460 g), cooked
¼ cup seasoned rice vinegar(60 mL)
4 half sheets sushi grade nori
1 teaspoon sesame seed, optional
8 pieces imitation crab
1 small cucumber, cut into matchsticks
1 avocado, thinly sliced
Season the sushi rice with the rice vinegar, fanning and stirring until room temperature.
On a rolling mat, place one sheet of nori with the rough side facing upwards.
Wet your hands and grab a handful of rice and place it on the nori. Spread the rice evenly throughout the nori without mashing the rice down. Season rice with a pinch of sesame seeds, if using, then flip it over so the nori is facing upwards.
Arrange, in a horizontal row 1 inch (2.5 cm) from the bottom, the crab followed by a row of avocado and a row of cucumber.
Grabbing both nori and the mat, roll the mat over the filling so the extra space at the bottom touches the other side, squeezing down to make a nice tight roll. Squeeze down along the way to keep the roll from holding its shape.
Transfer the roll onto a cutting board. Rub a knife on a damp paper towel before slicing the roll into six equal portions.
Enjoy!
31. engagement ring lasagna:
1 (16-ounce) package dry Lasagna Noodles (not “no-boil”)
1 tablespoon Unsalted Butter
1 tablespoon Olive Oil
¼ cup finely diced Shallots (about 2 small shallots)
3 cloves Garlic , finely diced
1 tablespoon Tomato Paste
1 pound ground sweet Italian Sausages
1½ teaspoons Garlic Powder
1½ teaspoons Italian Seasoning
1½ teaspoons Cumin
2 (17.6-ounce) cartons crushed Tomatoes
1 tablespoon Brown Sugar
24 ounces Mozzarella Cheese , grated
8 ounces Parmesan Cheese , grated
fresh Parsley , roughly chopped
Salt
Black Pepper , to taste
Preheat the oven to 400°F.
Cook the lasagna noodles according to package directions. Lay lasagna noodles on kitchen towels to dry separately.
In a medium sauté pan set over medium heat, melt the butter with the olive oil. Add the shallots and sauté until barely translucent, 1 to 2 minutes. Add the garlic and continue to cook, about 2 minutes more, keeping an eye on the garlic to make sure it doesn’t burn. Add the tomato paste and stir to incorporate with the shallots and garlic.
Add the ground Italian sausage and break up with a wooden spoon to ensure even cooking.
Add the garlic powder, Italian seasoning, cumin, and salt and pepper, and stir. Cook until the sausage has browned, about 7 minutes.
Pour in the crushed tomatoes, and add the brown sugar as well as more salt and pepper to taste. Stir and let simmer on low anywhere from 15 minutes to an hour.
Spoon about ¼ cup of the sauce onto the bottom of a 9 × 13-inch casserole dish.
Arrange three noodles in a single layer. Sprinkle a handful of the mozzarella and Parmesan cheeses, top with more sauce, and sprinkle another handful of the cheeses. Repeat this step three more times.
Once the lasagna has been assembled, cover loosely with aluminum foil and bake for 20 minutes.
After 20 minutes, remove the foil and continue to bake for an additional 20 to 25 minutes, or until the lasagna begins to bubble. Sprinkle with chopped fresh parsley immediately after removing from the oven.
Let the lasagna cool for at least 30 minutes (longer, if you have the time) before cutting into it and serving.
32. vegeterian tacos:
Quick-pickled onions
Creamy avocado dip
Easy refried beans
8 corn tortillas
Recommended garnishes
Salsa verde
Shredded green cabbage (for extra crunch)
Crumbled Cotija or feta cheese
Chopped fresh cilantro
Lime wedges
Prepare the onions, avocado dip, and beans as directed, in that order.
Once they’re ready, warm the tortillas in a large skillet over medium heat in batches, flipping to warm each side. Alternatively, you can warm them directly over a low flame on a gas range. Stack the warmed tortillas on a plate and cover with a tea towel to keep warm.
To assemble the tacos, spread refried beans down the center of each tortilla. Top with avocado dip and onions (for reference, I used all of the beans and about half of the avocado dip and onions). Finish the tacos with garnishes of your choice, and serve immediately.
Leftover components are best served separately; reheat the tortillas and beans before serving. Leftover pickled onions and avocado dip are great on quesadillas, nachos or tortilla chips, sandwiches, etc.
33. spicy enchilaadas:
1 tbsp sunflower oil
1 large red pepper, deseeded and chopped
1 onion, chopped
2 x 395g cans essential Waitrose Kidney Beans in Chilli Sauce
1/4 tsp cayenne pepper
pack of 8 plain flour tortillas
75g vegetarian Cheddar, grated
170ml tub essential soured cream
1 green chilli, chopped
Preheat the oven to 200C/400F/Gas 6. Heat the oil in a pan and cook the pepper and onion for five minutes until softened. Stir in the beans.
Divide the bean mixture between the tortillas and sprinkle with a little cheese (reserve some) then roll up and lay snugly in an ovenproof dish.
Spoon over the cream and scatter with the green chilli and reserved cheese. Cover the dish with foil and bake for ten minutes, then remove the foil for a further ten minutes until golden and piping hot.
34. top-notch tomato sauce
5 cut tomatoes and
