Baked Ziti for 50?
sharon_s
14 years ago
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Comments (8)
lisazone6_ma
14 years agolindac
14 years agoRelated Discussions
Baked pasta without tomato sauce
Comments (13)I like this recipe from the New York Times cookbook. I've been making it for over 20 years. There are other versions out there, but this always comes out fit for company. The almonds add a nice crunch to the dish and the tobasco fades into the background so I never omit either. I usually break the spaghetti in half before cooking it for this recipe. Chicken Tetrazzini from the New York Times Ingredients: 5 lbs stewing chicken, cut into serving pieces 1 onion, studded with 2 cloves 2 stalks celery & leaves salt 1/2 bay leaf 1 carrot 3 cups water 4 tablespoons butter 1/4 cup flour 1/2 lb mushroom, sliced 1 egg yolk, slightly beaten 1 tablespoon dry sherry 3 tablespoons light cream 1 (8 ounce) package spaghetti noodles 2 tablespoons grated parmesan cheese 1 teaspoon butter toasted almond (optional) Tabasco sauce (optional) Directions: 1. In a heavy kettle place the chicken, onion, celery, one TBS salt, bay leaf, carrot and 3 cups water. 2. Bring to a boil, reduce the heat and simmer, covered, until the chicken is tender, 3-4 hours. Remove the chicken from the broth and let cool. Remove the meat from the bones in shredded slim pieces about 2 inches long, discarding skin and bones. Skim the fat from the top of the broth and place 4 TBS of the fat (or an equivalent amount of butter)in a 2 quart saucepan. Add the flour and salt to taste, stirring with a wire whisk until blended. Meanwhile, bring 2 cups of the strained chicken broth to a boil and add all at once to the fat-flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth. If desired, season with tabasco. In a skillet, heat 3 TBS of the remaining fat or butter and add the mushrooms; cook until browned. Temper the egg yolk lightly beaten with a little of the sauce and stir it back in adding the sherry, cream, chicken and mushrooms. Cook, stirring until heated through. DO NOT LET BOIL. 12. Cook the spaghetti according to package directions. Place alternate layers of drained spaghetti noodles and sauce in a buttered casserole, sprinkle with grated parmesan cheese and dot with butter. Brown quickly in a preheated broiler and serve with toasted almonds, if desired. (You can make this ahead 1-2 days and refrigerate, covered -- then reheat 45 minutes at 325 degrees just before serving - and it's even better, as the flavors have had a chance to blend nicely.) ---------------------------------------------------------- I also recently copied and pasted another recipe for Chicken Tetrazzini that I found on a food blog that puts the cooked chicken and almonds on top of the pasta that sounds a bit more elegant. Next time I make Chicken Tetrazzini, I'm going to try it this way. seagrass Here is a link that might be useful: Niemen Marcus Chicken Tetrazzini...See MoreSuper Easy Baked Ziti
Comments (15)I use cottage cheese also. (DH loves it and eats it like it is ice cream as a snack) My trick so i don't need to buy ricotta is to first put the cottage cheese alone in the mixing bowl and smash it with a potato masher tool. Just takes a minute and breaks up the curd. Then add the tomato, etc. Most NY pot-luck baked ziti from an Italian deli is so darn dry. (and probably prepared a day in advance). Needs moisture while it cooks. Sometimes i'll put a bottom layer of thin sliced sweet potato, zucchini, caramelized onions with mushrooms... I always make a veggie one that i've put in a layer of spinach. Extra veggies. Always the bottom layer so the pasta top 2/3rds stays creamy. Crisping the top is what makes it so delish and special. Any time you can get a full and filling meal in one pot is a winner. You have a good recipe. So much better than a basic Mac-n-greasy-cheese. I satisfy the meat eaters by tucking proscuito all over the top. Pressing it in with some staying on top to crisp with the final cheese crisping and bubbling. I don't cook for kids that often so your pre-made meat-balls is a really good solution....See MoreBaked ziti is in the oven
Comments (17)janie hang on it is on here in a different post I will find it for you......sorry about that and thanks to all who said it looked good....which I had a pretty casserole dish to have baked it in but oh well...LOL Stacy...See Morecan you use silicone baking cups to make custard on a baking sheet?
Comments (9)I was just looking at silicone mini tart molds today at JoAnn Fabrics. They were on sale, but I put them back as I was not sure how they would work. Since the oven in my antique stove quit working, I've been using my toaster oven to bake some things. However, finding a small enough tart pan is difficult. This would be for making my little mincemeat pies for Christmas. I own a couple of square pans for cakes that work great....See Morehawk307
14 years agojimster
14 years agokathleenca
14 years agosharon_s
14 years agolindac
14 years ago
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