Stuffed Manicotti for Brian's Birthday

My friend Janice made this for her son's birthday dinner.

1 qt. tom sauce
1/4 cup parsley
2 eggs beaten
3 cups ricotta cheese
1/2 tsp. salt
4 to 5 Tb. finely chopped onion
1/2 cup Parmesan
1 tsp. caraway seeds
16 manicotti shells

2 to 3 Tbs. grated Parmesan

Stir the parsley into the beaten eggs. Combine the eggs with the ricotta, salt, onion and parm.  Heat the caraway seeds in a dry pan for a few minutes over a medium flame.  The heat releases their flavor---otherwise they will taste like bits of sawdust.  Sir them into the cheese mixture, hot out of the pan.
Stuff the cooked manicotti with this mixture;  it should fill about 16 shells.  Pour about half the sauce into a baking dish.  Arrange the manicotti in the dish on top of the sauce, then pour the rest of the sauce over them and bake in a hot oven  400 degrees for 20 minutes.  Before serving, take of the cover, sprinkle with  a little grated Parmesan and bake uncovered for a few minutes.

Crock Pot cookbook recipes for chicken bratwurst, garbanzo bake, etc..

These are recipes from a crock pot cookbook that we had.  I can find them on the Internet I bet.

Spanish-Style chicken   onion, celery, toms, garlic, paprika, smoked sausage links

Bratwurst with apple kraut

apples, sauerkraut, bratwurst, brown sugar, caraway seed


Sausage Garbanzo Bake
beans, polish sausage, tom sauce, onion, bay leaves, water, garlic, oregano, cumin, pepper

Home style pot roast
turnip
onion
carrot
celery
garlic
pot roast
red wine parsley

Eastern Beef and Eggplant

Hungarian Goulash

Meaty Split Pea Soup



stud onion with cloves to make a chicken broth

French Onion Soup
6 to 8 onions
1/4 cup butter
beef broth
water
Worcestershire sauce

Coq au vin blanc

Lemon Chicken

Zucchini Quinotto (Zucchini with Quinoa and parmesan cheese)

Joe and I like shredded zucchini and Parmesan cheese baked.  I saw this recipe in Melissa's Run Fast, Eat Slow book and wanted to try it.  It is like a macaroni and cheese substitute.   It would be easier to just make the zucchini, Parmesan cheese shredded yummy dish.

Zucchini Quinotto aka Zucchini with quinoa

3 cups broth
2 Tbsp. butter
1 onion, diced
1/2 tsp. salt
2 cups quinoa, rinsed and drained well
1/2 cup dry white wine
4 zucchinis, grated
1 bulb roasted garlic
1 cup parmesan cheese
grated zest of a lemon
2 Tbsp. lemon juice
1/4 tsp ground pepper
6 fresh basil leaves, thinly sliced

1.  Bring broth to a simmer, turn off heat and cover.
2.  Melt the butter in a large skillet over medium heat.  Add the onion and salt and cook until soft but not brown.
3.  Add the qquinoa and cook und toasted.   The grains will start to crackle.  Add the wine and stir until most of the moisture evaporates.
4.  Ladle 1 cup of the broth over the quinoa, add the zucchini and garlic, and stir until the zucchini softens, 5 to 10 minutes.
5.  Reduce the heat to low.  Once the moisture from the zucchini evaporates, continue adding 1/2 cup of the broth at a time, until the quinoa is cooked through, about 10 minutes.  You'll know it's ready when the individual grains open, exposing a tiny tail.   Depending on how much moisture your zucchini releases, you may not need all the broth.
6.  Add the Parmesan, lemon zest and juice, and pepper and stir to combine.  Once the cheese melts, taste and add more salt and pepper, if needed.
7.  Serve immediately topped with fresh basil.