Pecan Lace Cups

by In Desserts Leave a comment

– ¼ C. firmly packed light brown sugar

-2 Tbs. light corn syrup

-3 T. Butter

– ¼ C. Flour

-1/4 C. chopped pecans lightly toasted (optional)

 

(preheat oven to 375 degrees)

 

  1. Combine sugar, corn syrup and butter in saucepan. Bring to a boil, whisking constantly. Whisk in flour and pecans,  remove from heat.

 

  1. Place in 1tsp to 1Tbs size mounds on parchment covered baking sheets. Bake at 375 until lightly browned, 4-8 minutes.

 

  1. Cool 1 to 2 minutes. While still warm and flexible, drape over inverted tart tins (or spice jars, shot glasses or anything small that works). Cool. If cookie hardens too fast, place back in oven for a second to soften.

 

  1. Fill with whatever you desire! My favorite is strawberries with whipped cream and fudge sauce to top it off!

Szobody Lasagne

by In Casseroles, Main Courses Leave a comment

 

(Note: this recipe is usually done without measuring and only to taste. So these measurements are approximations. Please feel free to mess around with it until it tastes right to you!)

 

SAUCE:

1 Large can tomato sauce                                                             1 C. Sweet red wine (or Marsala)
salt                                                                                                         ½ C. chopped bacon
pepper                                                                                                 ½ – 1 Lb. Ground Beef
Oregano to taste (a Tbs.?)                                                           3 cloves of fresh garlic, pressed
2 Tbs. Olive oil                                                                                   1 small onion, chopped

1- Sauté ground beef until well browned with enough pepper and salt to taste like sausage (a bit spicy). Add bacon and continue sautéing until bacon is also well cooked. (it does not need to be crispy)

2- Is a separate large saucepan, heat tomato sauce with pressed garlic, oregano and olive oil on medium. While sauce is heating, sauté onion, then add to sauce.

3- Add meat mixture to sauce and let simmer on low for 15-20 minutes. Add wine and simmer 1 more minute.

(Tip: Make sure both the sauce and meat taste ‘perfect’ separately before combining together. It is easier to fix whatever might be “missing” without the confusion of all the flavors combined, and once the 2 taste amazing the mixing of them will only make it better!)

 

SOFT CHEESE FILLING:

 

1 medium container soft cheese (ricotta, sour cream, mascarpone or goat cheese)
Approx. 8 oz grated cheese (mozzarella, or I prefer a mix of cheeses)
1-2 eggs
1-2 tsp. Oregano
1 clove garlic

-Blend all ingredients until well incorporated. Set aside.

 

ASSEMBLY:

 

1 box Lasagna noodles
Grated cheese (16 oz ?)

1-      Preheat oven to 350⁰

2-      Heat large pan of water until boiling. Add a few lasagne noodles at a time, making sure they don’t stick. When they are almost done but have a slight snap in the center still when bitten. Remove from water and add the next set of noodles.

3-      While noodles are boiling, prepare a casserole dish with a thin layer of sauce in the bottom so the noodles won’t stick, then put one layer of noodles down side-by-side, cutting noodles if needed to completely cove the bottom of the pan.

4-      Gently spread cheese mixture in a thin but solid layer on top of the noodles, using fingers or 2 spatulas if needed to keep noodles in place.

5-      Spread equal amount of meat sauce over the cheese layer evenly to the edges.

6-      Repeat steps 2, 3 and 4 until you reach about 1 cm below the edge of the pan (usually about 3 layers of everything)

7-      Top with grated cheese.

 

Cover with foil and bake until there are bubbles seen rising around the edges of the pan. Remove foil and continue baking until cheese is nicely browned. Remove from oven and let set 30 minutes before serving. Enjoy