September 13, 2008 at 8:39 pm (Condiments, Main Dish, beef broth, garlic, ground beef, italian-style diced, milk, mozzarella, olive oil, onion, oregano, oven, parmesan, parsley, rigatoni)
Serves 8
1 lb rigatoni
1 1/2 lbs lean ground beef
1/2 cup beef stock
1 tablespoon olive oil
1 tablespoon oregano
1/2 cup skim milk
1 onion, chopped
15 oz canned Italian-style diced tomatoes
1/2 lb shredded mozzarella cheese
3 garlic cloves, minced
2/3 cup chopped parsley
1 cup grated Parmesan cheese
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Cook rigatoni in boiling water according to package directions. Fry beef in a skillet until brown. Remove to a colander and rinse in hot water to remove fat. Saute onions and garlic in oil until transparent. Add beef, tomatoes, oregano and parsley. Bring to boil. Reduce heat and simmer 20 minutes. Stir in stock and milk. Season with salt and pepper. Add rigatoni and stir to coat. Place half in baking dish. Mix cheeses and place half over pasta. Repeat with remaining pasta and cheese. Bake, uncovered, for 35 minutes at 350°F.
Leave a Comment
September 13, 2008 at 1:23 pm (Aldi ingredients, Breads, Breakfast, all-purpose flour, baking powder, baking soda, butter, buttermilk, canned pears, eggs, granulated sugar, oven, salt, vanilla)
Pear Scones
2 cups all-purpose flour (or a combo of white and whole-wheat)
1/3 cup sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter, chilled (if you use salted butter, omit the salt)
1/3 cup buttermilk (I use milk soured with vinegar)
1 egg
1 1/2 teaspoon vanilla
1 cup chopped, peeled fresh pears OR canned pears, patted dry (I usually just use 1 whole fresh pear. It’s not a big deal if you use a little more than a cup of fruit.)
Preheat oven to 400°F. In a large bowl combine dry ingredients. Cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture; set aside.
In a bowl stir together buttermilk, egg and vanilla. Add wet mixture to dry mixture. Stir just until combined (mixture may appear dry). Stir in pears. Form dough into a ball in the bowl.
Turn dough onto a well-floured surface. Knead dough by folding and gently pressing dough for 8 to 10 strokes or until dough holds together and is no longer sticky. Pat or lightly roll dough 1 inch thick. Cut dough with a floured 2 to 2-1/2″ biscuit cutter. Gather any remaining dough together, pat 1 inch thick and cut additional scones (handle dough gently; don’t overwork).
Arrange scones on an ungreased baking sheet. Bake for 14 to 18 minutes or until brown. Serve warm. Makes 10 to 12 scones.
A+
Leave a Comment
