Recipes courtesy Food Network Magazine
1. Spanish Rice
Cook 1 cup rice according to the package directions, substituting 1 cup pasta sauce for 1 cup of the water; stir in capers, Spanish olives and chopped scallions.
2. Potato Casserole
Mix mashed potatoes, some pasta sauce and grated parmesan cheese in a casserole dish; top with more sauce and cheese and bake at 425 degrees for 30 minutes.
3. Baked Brie
Slice the top rind off a small wheel of brie. Cover lightly with pasta sauce and seasoned breadcrumbs and bake at 400 degrees for 15 minutes; sprinkle with fresh herbs.
4. Mussels Marinara Sauté sliced garlic in olive oil in a deep skillet. Add a pinch of saffron, 1/2 cup white wine, 2 cups tomato sauce and 3 pounds mussels; cover and cook until the mussels open, 5 minutes.
5. Zesty Chip Dip
Combine equal parts sour cream and pasta sauce in a bowl; stir in grated parmesan cheese, ground pepper and oregano.
6. Quick Ratatouille
Sauté chopped bell peppers, zucchini, onion, eggplant and garlic in olive oil. Add 2 parts pasta sauce to 1 part water and some fresh basil; simmer until vegetables are tender.
12. Cream of Tomato Soup
Sauté chopped fresh herbs in butter; add 1 jar pasta sauce, 2 cups water, 1/2 cup heavy cream and a pinch of nutmeg; simmer for 5 minutes.
13. Stuffed Mushrooms
Mix breadcrumbs, chopped mushroom stems and grated parmesan cheese with a bit of pasta sauce; stuff into mushroom caps, drizzle with olive oil and bake at 400 degrees for 30 minutes.
14. Buffalo Wings
Lightly coat chicken wings with equal parts pasta sauce and hot sauce; roast at 425 degrees for 40 minutes.
15. Clam Chowder
Sauté diced celery and onion in butter with thyme and a bay leaf. Add 1 chopped potato, 2 cups pasta sauce, 1 bottle clam juice and 1 cup water; simmer 15 minutes.
16. Tomato Croutons
Toss 2 cups cubed stale bread with 1/2 cup pasta sauce, 2 tablespoons grated parmesan cheese and 2 tablespoons olive oil; bake at 400 degrees until golden, 10 minutes.
17. BBQ Brisket
Brown 4 pounds brisket in oil with chopped onions, garlic and red pepper flakes. Add 1 jar pasta sauce, a jar of water, 1/4 cup cider vinegar and 1/4 cup brown sugar; cover and simmer 3 hours.
18. Eggs in Purgatory
Simmer 1 cup pasta sauce in a small skillet. Crack in 2 eggs, cover and cook until the whites set; top with pepper and grated parmesan cheese.
19. Tuna Marinara
Simmer pasta sauce with halved olives, capers and a drained can of Italian tuna; toss with pasta.
20. Stewed BLT
Cook chopped bacon in a deep skillet; add pasta sauce and escarole and cook until greens are tender.
21 Pizza Potato
Make a deep slit in baked potatoes, then stuff with some pasta sauce, chopped pepperoni and shredded mozzarella; bake at 400 degrees until the cheese melts.
22. Italian Meatloaf
Add 1 cup pasta sauce, 1/2 cup grated parmesan cheese and some chopped rosemary to a basic meatloaf recipe (using 2 pounds ground beef). Bake; top with more sauce and cheese 15 minutes before it's done.
23. Baked Beans
Simmer 1 cup pasta sauce with 1/4 cup honey mustard, 1/4 cup brown sugar and 1 large can white beans until bubbly.
24. Tomato Mac and Cheese
Mix some pasta sauce with prepared macaroni and cheese in a baking dish; drizzle with more sauce and bake at 350 degrees until hot and bubbly.
25. Instant Salsa
Mix 1 cup pasta sauce with 2 tablespoons lime juice, 1/2 cup corn kernels, chopped cilantro, diced red onion and a dash of hot sauce.
26. Sweet-and-Sour Franks
Bring 4 cups thinly sliced onions, 1 cup pasta sauce, 1/2 cup water and 2 tablespoons brown sugar to a boil; cover and simmer 40 minutes. Serve on hot dogs.
27. Vodka Penne
Simmer 1/2 cup heavy cream and 3 cups pasta sauce in a skillet for 3 to 5 minutes; remove from heat and stir in 2 to 3 tablespoons vodka. Toss with cooked penne.
28. Saucy Marinade
Combine 1 cup pasta sauce with 1/4 cup balsamic vinegar and 1/4 cup olive oil; add smashed garlic cloves, salt and pepper. Use as marinade for 1 pound chicken or pork.
29. Tomato Biscuits
Spread refrigerated biscuits with pasta sauce; top with grated cheddar cheese and chopped scallions and bake as directed.
30. Country Captain
Brown chicken parts in olive oil with curry powder and chopped onions and bell peppers; add pasta sauce and simmer until the chicken is cooked through.
31. Taleggio Panini
Spread pasta sauce between 2 slices of crusty bread and top with taleggio cheese; cook in a buttered skillet or panini press.
32. Poor Man's Parmigiana
Alternate slices of garlic bread and mozzarella in a baking dish; top with pasta sauce and bake at 375 degrees until golden and bubbly, 20 minutes.
33. Tomato Polenta
Stir a dollop of sun-dried tomato tapenade into some pasta sauce; warm and spoon over prepared soft polenta.
34. Italian Quesadilla
Spread some pasta sauce on a tortilla; top with grated mozzarella cheese, sliced mushrooms and shredded chicken; fold in half and pan-fry until golden.
35. Chilaquiles
Cook 4 cups tortilla chips in pasta sauce until slightly softened; stir in chopped cilantro and top with grated cheddar cheese and sour cream.
36. Creole Stew
Sauté chopped onions, bell peppers and celery; add Creole seasoning, sliced smoked turkey sausages, pasta sauce and a big splash of broth; serve over rice.
37. Poached Cod
Simmer pasta sauce in a skillet; add cod fillets, cover and cook until just firm; top with chopped herbs.
38. Enchilada Sauce
Toast some chili powder in a nonstick skillet; add pasta sauce and canned green chiles and heat; drizzle over enchiladas or tacos.
39. Pizza Sticks
Brush refrigerated breadstick dough with pasta sauce; sprinkle with grated parmesan cheese and bake. Serve with extra sauce.
40. Greek Beans
Simmer pasta sauce with a cinnamon stick, a bay leaf and a splash of red wine vinegar; serve over white kidney beans; top with feta cheese.
41. Tomato Omelet
Whisk 3 eggs, salt and pepper; pour into a buttered skillet and top with grated fontina cheese and a few tablespoons pasta sauce. Cook until almost firm; fold in half and cook until desired doneness.
42. Bloody Marys
Mix 6 ounces vodka, 1 cup pasta sauce, 1/2 cup water, 6 tablespoons lime juice and 1 tablespoon horseradish in a pitcher; season with celery salt, Worcestershire and hot sauce.
43. Spiced Okra
Simmer fresh or frozen okra and canned chickpeas in pasta sauce; season with cumin, mustard seeds and coriander.
44. Polenta Bites
Slice a tube of premade polenta into rounds. Broil until heated through; lightly top with pasta sauce and grated fontina; broil until cheese melts.
45. Tomato-Fennel Soup
Thin pasta sauce with water; add sliced fennel, vegetable juice and a splash of pernod and simmer.
46. Chickpea Pasta
Simmer pasta sauce with chopped celery, anchovies and chickpeas; serve over penne.
47. Red Pepper Coulis
Puree jarred roasted red peppers until smooth; stir into pasta sauce and serve with steamed fish.
48. Sloppy Joes
Brown bulk Italian sausage, chopped onions and bell peppers; stir in pasta sauce and heat; spoon onto rolls.
49. Tomato Vinaigrette
Whisk 1/4 cup red wine vinegar with 1/2 cup olive oil, some shredded basil, salt and pepper. Whisk in a spoonful of pasta sauce; drizzle over arugula.
50. Eggplant Rolls
Grill or broil thinly sliced eggplant until tender. Spread with pasta sauce and ricotta cheese; roll up and secure with toothpicks.
3 medium (or 2 large) bone-in, skin-on chicken breasts
olive oil
salt and pepper
1/3 cup thinly sliced red onion (about a quarter of a medium onion)
1/2 cup chopped celery (2 medium stalks)
1/2 cup thinly sliced roasted red pepper
1/2 cup slivered almonds, toasted
handful of chopped Italian (flat-leaf) parsley
12 slices bacon, cooked
12 slices hearty Italian or peasant bread
For the vinaigrette:
2 tablespoons red wine vinegar
1 teaspoon dijon mustard
1/2 teaspoon salt
freshly ground pepper
1 teaspoon sugar
1/4 cup olive oil
Preheat the oven to 425 degrees. Rub some olive oil over the chicken breasts and season them with salt and pepper. Roast for 25-30 minutes, depending on how thick the breasts are. The skin does not need to brown; you just want the meat to cook through. Let cool slightly, then peel away the skin and shred the meat. You should have about 3 1/2 to 4 cups. Drizzle the chicken with a bit of the juices from the pan, just to keep it moist.
Make the vinaigrette. Whisk together the vinegar, mustard, salt, pepper, and sugar. Stream in the olive oil, whisking vigorously, until combined.
Combine the onion, celery, red pepper, almonds, parsley, and shredded chicken in a large bowl. Pour in the vinaigrette and toss to coat.
Make the sandwiches, putting two slices of bacon on each, topped with one-sixth of the chicken salad.
Red Velvet Cupcakes with White Chocolate Cream Cheese Frosting
From Cupcakes from the Cake Mix Doctor
24 pan liners for cupcakes
1 package plain, German Chocolate cake mix
1 package vanilla or chocolate pudding mix (use chocolate if you want a stronger chocolate flavor)
1 cup sour cream
1/2 cup water
1/2 vegetable oil
1 bottle (1 ounce) red food coloring
3 large eggs
1 cup miniature semisweet chocolate chips
1. Place a rack in the center of the oven and preheat the oven to 350 degrees. Line 24 cupcake cups with paper liners. Set the pans aside.
2. Place the cake mix, pudding mix, sour cream, water, oil, food coloring and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again as needed. The batter should look thick and well combined. Fold in the chocolate chips.
3. Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it 3/4 quarters of the way full. You will get between 22-24 cupcakes. Place the pans in the oven.
4. Bake the cupcakes until they spring back when lightly pressed with your fingers, 18-20 minutes. Remover the pans from the oven and place them on wire racks to cool for 5 minutes.
5. Place on a wire rack to cool 15 minutes before frosting.
White Chocolate Cream Cheese Frosting
6 ounces white chocolate, coarsely chopped
4 ounces cream cheese or reduced fat cream cheese at room temperature
4 tablespoons butter at room temperature
2-2 1/2 cups confectioners sugar
1. Place the white chocolate in a small glass bowl in the microwave on high for 1 minute. Remove the bowl from the oven and stir with a wooden spoon or rubber spatula until it's smooth. Set aside the chocolate to cool.
2. Place the cream cheese and butter in a large mixing bowl. Beat with an electric mixer on low until well combined 30 seconds. Stop the mixer, add the melted white chocolate and blend on low speed until just combined, 30 seconds.
3. Add 2 cups of confectioners sugar and blend on low speed until sugar is incorporated, 30 seconds more. Increase the mixer speed to medium speed and beat frosting until fluffy, 1 minute more, adding up to 1/2 cup sugar if needed to make a spreadable consistency.
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Yield: 1 dozen (serving size: 1 muffin) 2 cups all-purpose flour 1/2 cup sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/8 teaspoon ground nutmeg 1/4 cup butter 1 1/4 cups low-fat buttermilk 1 large egg 1 tablespoon grated lemon rind 1 cup blueberries Cooking spray 1 tablespoon fresh lemon juice 1/2 cup powdered sugar Preheat oven to 400°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine buttermilk, egg, and rind; stir well with a whisk. Add to flour mixture; stir just until moist. Gently fold in blueberries. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until the muffins spring back when lightly touched. Remove muffins from pans immediately, and place on a wire rack to cool. Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins. Note: You can make these muffins up to 2 days ahead and glaze them the morning of the brunch. CALORIES 187 (23% from fat); FAT 4.8g (sat 2.7g,mono 1.4g,poly 0.3g); IRON 1.1mg; CHOLESTEROL 30mg; CALCIUM 59mg; CARBOHYDRATE 32.6g; SODIUM 264mg; PROTEIN 3.7g; FIBER 1g Cooking Light, APRIL 2003  |
This recipe is subject to copyright protection and may not be reproduced without Cooking Light's consent
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