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Artichoke Crab Dip
8 oz. Cream Cheese, softened
1/2 Cup Sour cream
2 T. Mayonnaise
3/4 cup shredded Parmesan cheese
2 t. Worcestershire Sauce
1 T. lemon juice
1 t. salt
1 t. pepper
14 oz. can artichoke hearts, chopped
8 oz. crabmeat
Mix together cream cheese, sour cream, mayonnaise, Parmesan, Worcestershire Sauce, lemon juice, salt and pepper in a medium bowl using a large spoon. Add chopped artichoke hearts and crabmeat. Mix until combined. Spoon into 1 quart casserole dish and bake at 375° for 30-40 minutes or until lightly browned. Serve with bread, carrot and celery sticks or crackers.
Lasagna
1 lb. Ground beef or turkey OR chicken, cooked and cut into strips or cubes
1 cup chopped onion
2 cloves (or more) garlic, minced
1 can stewed tomatoes
1 6 oz. Can tomato paste
1-2 cups tomato sauce
2 teaspoons dried basil, crushed
1 teaspoon dried oregano, crushed
9 dried lasagna noodles
2 beaten eggs
1 2 lb. Container of ricotta cheese (regular or part skim)
1 10-oz. Package frozen chopped spinach, thawed and well drained
3 cups mozzarella cheese
1 cup parmesan cheese (the fresher kind in the dairy case)
Make sauce by cooking onion, meat, and garlic in a large frying pan. Drain fat. Stir in undrained stewed tomatoes, tomato paste, tomato sauce, basil and oregano. Cover and simmer for 15-20 minutes, stirring occasionally. At the same time, cook the noodles for 10-12 minutes or until tender but still firm. Drain them and rinse with cold water. Set aside. For filling combine the eggs, ricotta, spinach and ¼ cup of the parmesan. Put a couple of tablespoons of the sauce mixture in the bottom of a rectangular baking dish. Layer three of the noodles on top, followed by 1/3 of the filling, 1/3 of the sauce mixture and 1/3 of the mozzarella and the remaining parmesan. Repeat until all 9 noodles are used up. Allow for a generous layer of cheese on top. Bake at 375 for 30-35 minutes or until the cheese bubbles and browns. Let stand for 10 minutes before serving. Can be refrigerated for up to 24 hours before baking. Makes great leftovers!!! Also tasty as a vegetarian dish without the meat.
Fabulous Lentils
1 small onion, chopped
1-8 cloves garlic, chopped
1 jalepeño, chopped (optional)
2 tablespoons olive oil
Sautee above ingredients in a medium to large pot until they become fragrant.
Add:
1/2 cup chopped carrots
1 cup lentils, rinsed
2 cups water
1 package frozen chopped spinach
1 can diced tomatoes (optional)
salt and pepper to taste
1 teaspoon curry powder or other Indian spice (optional)
When the spinach has been defrosted and the water is boiling, turn down to simmer and cover. Allow to cook for 20 minutes or until tender. If you want a soup, add more water until the desired consistency is achieved.
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