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Chicken Lasagna, cheese, oven-baked, party menu, celebrations, family, restaurants, food, recipes

Photo Source: Chicken Lasagna by vavrajj, on Flickr

If you like the cheesy lasagna, this recipe is for you. Best for party celebrations and family get-together.

Cheesy Chicken Lasagna


2 (12 oz) cans evaporated milk (not fat-free)
1 (1 oz) pkg. dry Ranch dressing mix
3 C. cubed, cooked, chicken
1/8 tsp pepper
1 (16oz) lasagna noodles, cooked
1 1/2 to 2 C cheddar cheese, grated
1 1/2 to 2 C mozzarella cheese, grated


1) Cook the chicken and noodles first at the same time.

2) Once noodles are done–rinse in cold water and set aside (it keeps them from sticking together).
Combine evaporated milk (don’t use fat-free version) and Ranch dressing in a 3 quart heavy saucepan.
Heat over low heat, stirring frequently until dry ingredients are dissolved.

3) Stir in chicken and pepper. Simmer, uncovered, 25 minutes (don’t do any less), stirring frequently.
Layer half of lasagna noodles, poultry sauce, and cheese in well-buttered 9×13 pan. Repeat layers again.

4) Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.

Homemade pumpkin ravioli, Italian Food, cooking, ravioli, Dough, meat, cream

This kind of recipe is good for getting anyone involved in cooking. Youngsters could team up on everything from making the pasta dough to mashing the pumpkin to assembling the pillows of absolutely yummy flavor. This is the recipe which you could allow for versions in the shape and size of the ravioli.

That is a classy recipe so full of flavor that it's going to be required usually by relatives and buddies. For the sauce, make it of your own. It’s one of the best for numerous reasons. The creamery is actually a family-run business. The butter is manufactured out of the thickest cream from grass-fed cows raised on small community dairy farms.

Homemade Pumpkin Ravioli Recipe


Pasta Dough:

• 1 1/2 cups semolina flour, finest grind
• 1 1/2 cups flour (I generally use about 50 % whole wheat flour, however whole-wheat can lead to a more dry dough, so you might need to then add moisture)
• 1 teaspoon salt
• 4 eggs
• 2 tablespoons extra-virgin olive oil


• 2 tablespoons butter or olive oil
• 1 onion, minced
• 2 pounds (about 2 medium) pumpkin, peeled and cubed
• 6 cloves garlic, minced
• 1/4 cup minced fresh herbs such as sage, thyme, rosemary
• 1 teaspoon nutmeg
• 2 teaspoon salt
• 1/2 cup water
• 1 cup buttermilk or yogurt

Corn Cream Sauce:

• 1/4 cup butter
• 2 shallots, minced
• 2 cloves garlic, minced
• 2 cups corn kernels, cut off the cob, or frozen
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 teaspoons chopped fresh thyme or 1 teaspoon dried
• 1 1/2 cups fresh cream


1. To make the pasta dough, place the flours in a food processor equipped with a metal blade. Add the salt, eggs, and olive oil. Process before the dough will begin to mass to the blade (about 1 to 2 minutes). Remove the dough from the processor and press it in a ball. Put the dough in plastic and allow it rest no less than 2 hours in the refrigerator before rolling and cutting it. Please note: The pasta dough can be made by hand or in an electric mixer fixed with a dough hook. For each of these methods, mix the dry ingredients together first, make a well in the center, add the wet ingredients, and mix them together slowly right until everything is combined properly.

2. In the mean time, make the filling. Heat the butter in a large skillet over medium heat and saute the onion. Add the pumpkin, garlic, herbs, nutmeg, salt, and water. Cover and let the pumpkin to cook right up until soft, about 10 minutes. Add the buttermilk and blend well, cover, and heat for another 3 to 5 minutes. Remove from the heat and let cool no less than right up until it isn't too hot to touch. Mash all of it together really well either in a food processor or by hand (a fork or sturdy wire whisk is useful for this).

3. Roll out the refrigerated pasta dough using a floured surface to at most 1/4-inch thick and cut it in uniform 2-inch squares (there are usually special instruments for cutting ravioli, and circles are usually okay too). Place a small spoonful of filling in center of a square of dough, top it with one more square of dough, and seal the edges good by using a fork. Bring a stockpot of water to a rolling bowl, drop in your ravioli pillows, and cook them for approximately 5 minutes.

4. To make the sauce, heat the butter in a saucepan, add the shallots and garlic, and saut for 2 minutes. Add the corn, salt, pepper, and thyme, then slowly pour in the cream. Continue to heat over low heat before the cream thickens. Remove the pan from the heat and spoon the sauce over the cooked ravioli.

Tagliatelle, Italian food, Timbale, wine gravy

Photo Source:Tagliatelle with chanterelles #6 by Niamheen, on Flickr">

I found this recipe at quatroformaggio that inspire my senses to post it here. Really great Italian recipe to try at home.

Italian Tagliatelle Timbale with Gravy

Timbale: ingredients for 3-4 servings

• 2 Tbsp (30 g) unsalted butter (including some for greasing)
• 7 oz (200 g) pizza dough (which can be bought in specialty stores)
• Some flour (for dusting)
• 4 oz (120 g) fresh spinach
• 6 oz (170 g) Cremini mushrooms, chopped
• ½ oz (14 g) dried Porcini mushrooms, re-hydrated and chopped
• ¼ cup white wine
• 1 Tbsp (15 ml) milk
• 2 Tbsp (30 ml) heavy cream
• 4 oz (120 g) tagliatelle pasta (either fresh or dried)
• 1 egg
• ¼ cup Parmigiano Reggiano, grated
• Some salt and pepper


• Bring a large pot of water to a boil.
• Preheat the oven at 350°F (180°C).
• Grease an oven-proof dish with butter.
• In a large pan, roast the fresh mushrooms in butter for 5 min at high heat.
• Add the re-hydrated mushroom, cook for another 2 min at medium heat.
• Add the wine and allow it to boil until it evaporates.
• Cook the fresh spinach in a covered pot (without any added water) at medium heat for 5 min.
• When the spinach is ready, squeeze out as much water as possible and chop.
• Add the spinach to the pan.
• Add milk and cream, adjust salt and pepper.
• Cook the tagliatelle in plenty of salted water for 2/3 of their standard cooking time.
• Drain the tagliatelle add them to the pan. Incorporate gently.
• Roll out the dough to the thickness of 1/8 inch (3 mm).
• Line the (greased) oven proof dish with the dough.
• Spoon in the filling.
• Beat the eggs with the Parmesan. Pour the mix uniformly over the filling.
• Fold the pizza dough fully wrapping it around the filling.
• Bake for 30-40 minutes at 350°F (180°C) until the top is well browned.

Wine Gravy: ingredients for 3-4 servings

• 1 Tbsp (15 g) unsalted butter
• 1 Tbsp (15 g) all purpose flour
• ½ tsp vegetable stock extract
• 1 cup milk
• ¼ cup white wine


• Warm up the butter in a small pan at medium heat until it barely melts.
• Add the wine and the vegetable stock extract. Let it reduce.
• Add the flour, then mix until a ball of dough forms.
• Add a small amount of milk and whip until you get a creamy texture.
• Gradually add the rest of the milk, as you continue whipping.
• While stirring constantly, boil for at least 2 minutes until the mix thickens
• Pour the gravy in the bowls, then place a slice of timbale in each bowl and serve immediately.

Source: quatroformaggio