Jess's Recipes

Ingredients 8 ounces uncooked linguine 1/3 cup flat-leaf parsley leaves 1 tablespoon chopped fresh oregano 2 teaspoons grated lemon rind 2 tablespoons olive oil 2 cups vertically sliced red onion 1/4 teaspoon crushed red pepper 4 garlic cloves, sliced 1/2 cup white wine 1 1/2 pounds littleneck clams 2 tablespoons butter 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper Preparation 1. Cook pasta according to package directions, omitting salt and fat; drain well. 2. Finely chop parsley; add oregano and rind. 3. Heat a large skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, red pepper, and garlic; sauté 4 minutes. Add wine and clams; cover and simmer 5 minutes or until shells open. Discard any unopened shells. 4. Combine clam mixture, pasta, butter, salt, and black pepper in a large bowl; toss until butter melts. Sprinkle with parsley mixture; toss well. Nutritional Information --------------------------------------------------------------------...

Outstanding Rate the RecipeRead Reviews (29) This dish is an appealing, affordable option for entertaining. We used dried basil in this dish to cut costs, but you can substitute 2 tablespoons fresh basil, if desired. Frozen or previously frozen shrimp is often on sale at supermarkets. Total cost: $8.30/Cost per serving: $2.08. (The cost is based on the amount of products used in the recipe.) Yield: 4 servings Ingredients 8  ounces  uncooked fettuccine 1  tablespoon  olive oil 1/2  teaspoon  crushed red pepper 4  garlic cloves, minced 1  pound  large shrimp, peeled and deveined 2  cups  chopped plum tomato (about 5) 2  tablespoons  reduced-fat sour cream 1  tablespoon  tomato paste 1  teaspoon  dried basil 1/2  teaspoon  kosher salt 1/4  cup  freshly grated Parmesan cheese Preparation Cook pasta according to the package directions, omitting salt and fat. Drain. Heat oil in a Dutch oven over medium-high heat. Add red pepper and garlic to pan; sauté 1 minute. Add shrimp; sauté 1 minute. S...

From Allrecipes.com Homemade Tomato Sauce II Prep Time: 20 Minutes Cook Time: 2 Hours INGREDIENTS: 4 tablespoons vegetable oil 1 large onion, chopped 1 (28 ounce) can crushed tomatoes 2 cups water 1 (6 ounce) can tomato paste 3 leaves fresh basil leaves 2 cloves garlic, crushed 1 teaspoon salt 1 teaspoon ground black pepper Nutrition Information Servings Per Recipe: 6 DIRECTIONS: 1.In a large saucepan over medium-high heat, saute onions in the oil until golden brown. Add crushed tomatoes, water, tomato paste, basil, garlic, salt and pepper. Let the sauce come to a boil, lower heat to low and stir occasionally until desired thickness. Sauce is ready when oil rises to the top. Skim off oil. Amount Per Serving Calories: 158 Total Fat: 9.6g Cholesterol: 0mg Sodium: 846mg Total Carbs: 17.8g Dietary Fiber: 4.1g Protein: 3.8g Jess' cooking notes: I used fresh instead of canned tomatoes and added fresh thyme and oregano from the garden. I also added a teaspoon or so of sugar as well as sal...

2 tsp canola oil 1 lb uncooked Italian turkey sausage links 1 cup chopped onion (about 1/2 onion) 1 16 oz bag frozen pepper strips 1 cup water 1 4.5oz can diced tomatoes 1 Tbs. dried basil 1 tsp dried oregano 1 tsp garlic powder 1/8 tsp black pepper 1 tsp Worcestershire sauce 1 lb. dried penne pasta 1. Heat a pan on medium high. Add oil and sausage cook until brown on all sides, 4 minutes. Stir in onion; saute for 1 minute. Add peppers, water, tomatoes, basil, oregano, garlic powder, black pepper and Worcestershire sauce. Cover; bring ingredients to a boil. Lower heat; simmer 10 minutes. 2. Remove sausages; slice. Return to pan and simmer, uncovered for 20 minutes, or until liquid is slightly thickened. Cook pasta according to directions on package; drain and return to pot. Toss sausage mixture with pasta. Serves 8. Nutrition per serving: 231 calories, 11g protein, 5g fat, 35g carbs, 41mg calcium, 5mg iron, 471mg sodium Parents magazine, Jan 2010

2 lbs ground veal 1/2 lb ground pancetta 2 onions, small dice 6 cloves garlic, chopped 1 cup celery, grated 1 cup carrots, grated 1 teaspoon rosemary 1 teaspoon thyme 1 teaspoon anchovy paste 1 cup white wine 1 cup tomato sauce 1 cup heavy cream Saute ground veal and pancetta, remove from pan and drain fat Add onions, garlic, celery and carrots to the same pan, and cook through, 15 minutes. Add rosemary, thyme and anchovy paste. Return cooked meat to the pan and add white wine and reduce Add tomato sauce and simmer 1 1/2 hours Add cream, simmer 10 minutes Serve with pappardelle or your favorite pasta, serves six

After reading about this recipe here (her picture looks SOOOOO much better than mine!) , I decided this was a good recipe to try tonight. Although quite easy, it took a lot of hands on time. I was always working with it. It was a good welcome to fall recipe. My husband really enjoyed it! The recipe originally is from Rachel Ray Serves 4 - HUGE PORTIONS Submitted byRachael Ray For a complete meal, serve with Spinach Salad with Apple and Red Onion . I did not make this although this might have been good with it Ingredients 2 tablespoons extra virgin olive oil (EVOO), divided 1 pound bulk sweet Italian sausage 4 cloves garlic, cracked and chopped 1 medium onion, finely chopped 1 bay leaf, fresh or dried 4-6 sprigs sage leaves (about 2 tablespoons), cut into chiffonade 1 cup dry white wine 1 cup chicken stock 1 cup canned pumpkin 1/2 cup heavy cream 1/8 teaspoon ground cinnamon - I would use at least a full teaspoon or more! 1/2 teaspoon nutmeg, ground or freshly grated Coarse salt and b...

1 TBS olive oil 1 onion, chopped 2 cloves garlic, sliced 2 small red chillies, seeded and chopped 2 x 440g (14 1/2 oz) cans peeled tomatoes 400g (14 oz) rigatoni or penne 2 TBS chopped oregano cracked black pepper and sea salt 200g (7 oz) fresh mozzarella or bocconcini, sliced Heat a frying pan over medium heat. Add the oil, onion, garlic and chillies and cook for 3 minutes or until the onion is soft. Add the tomatoes and crush with a fork. Simmer for 3 minutes. While the sauce is cooking, place the pasta in a large saucepan of lightly salted boiling water and cook until al dente. Drain. Add the oregano, pepper and salt to the sauce. Toss the sauce through the pasta and place in serving bowls. Serve topped with mozzarella. Serves 4 From Off the Shelf Cooking with Donna Hay

400g 14 oz) spaghetti or linguine 3 TBS olive oil 3 TBS salted capers, rinsed 2 cloves garlic, sliced 2 small red chillies, seeded and chopped 3 cooked chicken breast fillets, shredded 1 TBS grated lemon zest 3 TBS lemon juice 1 cup chopped basil leaves salt and pepper 1/2 cup grated Parmesan cheese Place the pasta in a large saucepan of lightly salted boiling water and cook until al dente. Drain. While the pasta is cooking, heat a deep frying pan over high heat. Add the oil, capers, garlic and chillies and cook for 1 minute. add the chicken and lemon zest and cook, stirring, for 4 minutes or until the chicken is heated through. Add the pasta to the pan with the lemon juice, basil, salt and pepper and toss to combine. Place in serving bowls and top with Parmesan. Serves 4

1 kg (2 lb) broccoli, cut into small florets 400g (14 oz) orecchiette or penne 1 TBS olive oil 2 TBS butter 2 cloves garlic, sliced 2 red chillies, seeded and chopped 1 TBS shredded lemon zest cracked black pepper and sea salt Parmesan and lemon wedges to serve Steam the broccoli over boiling water for 4 minutes or until tender. Set aside. Cook the pasta in a large saucepan of lightly salted boiling water until al dente. Drain. While the pasta is cooking, heat a frying pan over medium heat. Add the oil, butter, garlic, chillies, and lemon zest and cook for 2 minutes. Add the broccoli, toss to combine and heat through. Toss the broccoli, toss to combine and heat through. Toss the broccoli mixture with the pasta, pepper and salt. Place on serving plates and serve with Parmesan and lemon wedges. Serves 4 From Off the Shelf Cooking with Donna Hay

4 ripe tomatoes 5 cups (2 pints) chicken or vegetable stock 1 TBS olive oil 2 onions, finely chopped 3 stalks celery, chopped 4 rashers bacon, chopped 2 cups or 300g (10 oz) shelled board (fava) beans 150g (5 oz) small soup pasta cracked black pepper and sea salt 1/3 cup shredded basil 8 slices crusty bread olive oil, extra 1/3 cup finely grated Parmesan cheese Place the tomatoes and 2 cups (16 fl oz) of the stock in a blender and puree until smooth. Pour the mixture through a sieve and set aside. Heat a large saucepan over medium to high heat. Add the oil, onions, celery and bacon and cook for 8 minutes or until the onions are soft. Add the tomato mixture, remaining stock and broad beans to the pan and simmer for 12 minutes. Add the pasta, pepper and salt and cook for further 10 minutes or until the pasta is soft. Stir through the basil. To serve, drizzle the bread with a little olive oil. Sprinkle lightly with Parmesan and grill (broil) until golden. Ladle the soup into bowls a...

1 1/2 cups (12 fl oz) cream 1 1/2 cups (12 fl oz) chicken stock 1 tsp grated lemon zest 1/4 cup (2 fl oz) lemon juice 3/4 cup finely grated Parmesan cheese 400g (14 oz) spaghetti 500g (1 lb) asparagus , trimmed 1/4 cup chopped flat-leaf parsley cracked black pepper and salt Place the cream, stock and lemon zest in a frying pan over medium heat and allow to simmer rapidly. Gradually whisk in the lemon juice, then stir in the Parmesan and cook for a further 10 minutes or until the sauce has thickened. Place the spaghetti in a large saucepan of lightly salted boiling water and cook until al dente . Drain. Cut the asparagus into thirds and steam over boiling water until tender. To serve, toss the spaghetti with the asparagus, lemon cream, parsley, pepper and salt. Serves 4 From Off the Shelf Cooking with Donna Hay

1/4 cup olive oil 4 medium garlic cloves, minced 1/2 tsp hot red pepper flakes or to taste 1 28 oz. can whole tomatoes, drained and chopped 20 large olives (either black or green), pitted and chopped salt 1 lb. spaghetti 1. Get some water going to cook the pasta. This sauce will be done by the time the water comes to a boil and you cook the spaghetti. 2. Heat the oil in a large skillet. Add the garlic and hot pepper flakes and saute over medium heat until the garlic is golden, about 2 minutes. add the tomatoes and olives to the pan. Simmer, occasionally using a spoon to break apart the tomatoes, until the sauce thickens, about 15 minutes. Add salt to taste. (Olives are usually quite salty, so the sauce might require very little). 3. While preparing the sauce, cook and drain the pasta. Toss the hot pasta with the tomatoes sauce. Mix well and transfer portions to pasta bowls.

16 oz. broad noodles 4 TBS butter or margarine 4 eggs, well beaten 1 cup sugar 1 pint sour cream 1 tsp salt 16 oz. cream cheese 2/3 cup milk 2 tsp vanilla 1 1/2 cups raisins (optional) Boil noodles and drain. Add butter and cream cheese to noodles and mix. In another bowl, blend remaining ingredients. Combine with noodle mixture. Bake in greased pan at 350F for 45 minutes.

1 pkg medium noodles (16 oz) 1 container cottage cheese (16 oz) 1 container cream cheese (12 oz) 3 TBS sour cream 1/2 cup sugar pinch of salt 1 to 1 1/2 cups milk 2 eggs 2-3 TBS margarine Directions: Cook noodles until tender and drain Mix all other ingredients together and then add noodles Grease bottom of 9X13 pan. Place all ingredients in the pan and level. Bake 350F for 1 hour or until golden brown Place aluminum foil under pan to catch spills

1/2 box noodles (like Spaghetti, egg noodles, lo mein noodles) canola oil baby carrots (cut into thin shreds) frozen peas Chinese bean sprouts 1/2 tsp salt 1/2 tsp sugar 1/2 tsp cornstarch 1/2 tsp sesame oil 1 TBS soy sauce Cook the noodles according to the package instructions. Drain and rinse under cold water until cool. Heat canola oil in a wok or skillet . Saute carrots and peas for approx. 1 minute. Add drained noodles and bean sprouts. Blend together the remaining ingredients and pour over the noodles and vegetables. Stir fry until thoroughly heated and serve. You can use any combo of veggies - onions, mushrooms, snow peas, cucumber, spinach, etc. You can also add chopped leftover chicken, etc.

"This easy-to-make meal makes a lot, and leftovers reheat well." --CL Reader1 (1-pound) package uncooked ziti (short tube-shaped pasta) 1 pound hot turkey Italian sausage links 1 cup chopped onion 2 garlic cloves, minced 1 tablespoon tomato paste 1/4 teaspoon salt 1/4 teaspoon black pepper 2 (14.5-ounce) cans petite-diced tomatoes, undrained 1/4 cup chopped fresh basil Cooking spray 1 cup (4 ounces) shredded fresh mozzarella cheese 1 cup (4 ounces) grated fresh Parmesan cheese Preheat oven to 350°. Cook pasta according to package directions, omitting salt and fat. Drain the pasta, and set aside. Remove casings from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium heat until browned, stirring to crumble. Add the tomato paste, salt, pepper, and tomatoes, and bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally. Combine cooked pasta, sausage mixture, and basil. Place half of the pasta mixture in a 4-quart casserole coa...

1 lobster garlic 1 ripe tomato olive oil 1 tal Brandy (small glass) parsley salt pepper 1/2 lb. spaghetti Boil lobster for 5 min. in water with 1 clove garlic & tomato which is scalded, peeled & crushed. Brown 1 clove of garlic with 1 TBS oil. Add cut up lobster meat. Wet meat with brandy, brown & mix. Add small amt. parsley, 2 t tomato sauce mixed with a little hot water & salt & pepper. Brown lobster for 5 min. Cook spaghetti till half way done. Drain spaghetti & put in pan with lobster & finish cooking it.

1 1/2 to 2 lbs. ground beef 1 can tomato soup 1 can cream of mushroom soup 1/2 cup green pepper, chopped 1/2 cup onion, chopped 1 cup grated cheddar cheese 1 lb. box of spaghetti Saute onion, green pepper and meat. Cook spaghetti until just done. Mix sauteed vegetables, meat, and spaghetti with remaining ingredients in a large bowl before spooning into the casserole pan. (Do not cook casserole) Cover with heavy-duty aluminum foil and/or double wrap and freeze. From the St. Fransis de Sales Parish monthly casserole recipe

Courtesy HungryGirl.com Fettuccine Hungry Girlfredo! (81 Calories, 3g Fat, 242mg Sodium, 9g Carbs, 4g Fiber, This recipe will rock your world. Share it with everyone you know...ASAP! Ingredients: 1 Package Tofu Shirataki Fettuccine Shaped Tofu Noodles 1/2 Wedge The Laughing Cow Light Cheese 1 teaspoon Fat Free Sour Cream 2 teaspoons Kraft Reduced Fat Parmesan Cheese Salt & Pepper (if desired) Rinse fettuccine noodles VERY well. Microwave them for one minute, then drain them and pat dry. Add cheeses and sour cream. Mix thoroughly. Microwave to help melt cheese further, and mix some more. Add salt and pepper to taste. Enjoy. Serves 1. This Fettucine Hungry Girlfredo has just 80 calories per serving, and is only 1 point on Weight Watchers (if you're counting). This is the guilt-free recipe of the century!

Courtesy of Hungry Girl as seen in People Magazine Serves 1 1 8 oz. package tofu Shirataki Fettucine Shape noodles 1 oz. fat-free cream cheese 2 tsp. reduced-fat Parmesan cheese 1 tsp. fat-free sour cream 1/2 cup cooked chopped broccoli 5 medium cooked shrimp salt and pepper, to taste (if desired) 1. Rinse and drain fettucine noodles very well and place in a microwave-safe bowl. Microwave for 1 minute, drain well again, and pat dry with paper towels. 2. Add cheeses, sour cream and broccoli. Mix thoroughly. 3. Microwave mixture about half a minute to melt cheese further, then mix again. 4. Top with cooked shrimp. Season with salt and pepper to taste, and serve hot. Enjoy! Nutrition per serving: 135 calories, 11g protein, 11.5g carbohydrates, 4.5g fat, 5g fiber.