Ingredients
1 tablespoon chopped fresh garlic
1 tablespoon minced ginger
6 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sugar
1 tablespoon sesame oil
3/4 teaspoon hot red pepper flakes
2 tablespoons mayonnaise
1/4 cup vegetable oil
Directions
Mix all ingredients until well-blended.
Ingredients
1 pound dry ziti pasta
2 tablespoons olive oil
4 tablespoons butter
1/4 cup grated Parmesan cheese
1 dash ground nutmeg
salt and pepper to taste
3 eggs, lightly beaten
2 tablespoons butter
1 large onion, chopped
1 clove garlic, crushed
1 1/2 pounds lean ground beef
1/4 cup tomato paste
1/2 cup dry red wine
1/2 cup vegetable broth
2 tablespoons chopped fresh parsley
salt and pepper to taste
1/2 cup butter
1/2 cup all-purpose flour
3 cups milk
1/4 teaspoon ground nutmeg
1 egg, lightly beaten
salt and pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add ziti and cook for 8 to 10 minutes or until al dente; drain and return to pan.
Melt butter until golden brown and pour over ziti, add 1/4 cup of the Parmesan cheese, nutmeg, salt, pepper and toss well; allow to cool. Add eggs and toss again; set aside.
To make meat sauce: Gently fry onion and garlic in butter in a skillet until onion is soft. Increase heat and add ground beef; stir well. Cook until meat begins to brown. Add tomato paste, wine, broth, parsley, salt and pepper. Cover and simmer over low heat for 20 minutes.
To make cream sauce: Melt butter in saucepan, stir in flour and cook gently for 2 minutes. Pour in milk all at once and bring to a boil, stirring constantly. Boil gently for 1 minute. Add nutmeg, salt, pepper and cool slightly before stirring in beaten egg. Transfer 1/2 cup of this sauce to the meat sauce.
To assemble pastitsio: Grease a 9×13 inch baking dish. Spoon half of the prepared ziti evenly in the bottom and top with meat sauce. Top that with remaining ziti. Pour on cream sauce and spread to completely cover ziti. Sprinkle remaining cheese on top.
Bake in a preheated oven for 50 minutes or until golden brown. Let stand 10 minutes before cutting int
Ingredients
8 ounces rotini pasta, uncooked
1/4 cup olive oil
3 tablespoons white wine vinegar
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 (12 ounce) package Hebrew National?(r) Jumbo Beef Franks
1 (14.5 ounce) can Hunt’s?(r) Diced Tomatoes, drained
1 medium yellow bell pepper, cut into bite-sized strips
1 cup frozen green peas
Directions
Prepare pasta according to package directions, omitting salt. Drain; set aside. Meanwhile, whisk olive oil, vinegar, salt, and black pepper together in large bowl to make dressing; set aside. Cut franks lengthwise in half; then slice into 1/4-inch-thick half moons.
Heat large skillet over high heat for 1 minute. Add franks; cook and stir 5 minutes or until lightly browned. Add tomatoes, bell pepper, and peas; cook an additional 5 minutes, stirring occasionally, or until peas are hot and peppers are crisp-tender.
Place pasta into bowl with prepared dressing. Add frank mixture; toss to coat all with dressing. Serve hot.
Ingredients
1 large cucumber, chopped
2 roma (plum) tomatoes, chopped
1 (5 ounce) jar pitted kalamata olives
1 (4 ounce) package feta cheese, crumbled
1 red onion, halved and thinly sliced
1/2 (10 ounce) package baby greens
1/2 (10 ounce) package romaine lettuce leaves
6 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 1/2 cups red wine vinegar
Directions
In a large bowl, mix the cucumber, tomatoes, olives, feta cheese, red onion, baby greens, and romaine. In a separate bowl, mix the olive oil, garlic powder, oregano, basil, mustard, lemon juice, and red wine vinegar. Pour dressing over the vegetables, and toss to coat.
