COOKERY BOOK

In Glogpedia

by sqjheqqf9
Last updated 6 years ago

Discipline:
Health & Fitness
Subject:
Culinary Arts
Grade:
8

Toggle fullscreen Print glog
COOKERY BOOK

SettingEggplant Parmesan II

COOKERY BOOK

Name: ................................. Date: .................................

Baked Cod with Ritz Cracker Topping

Buttery Tomato Pasta

3 eggplant,2 eggs4 cups Italian seasoned bread crumbs 6 cups spaghetti sauce, divided 1 (16 ounce) package mozzarella cheese, shredded and divided 1/2 cup grated Parmesan cheese, divided 1/2 teaspoon dried basil Preheat oven to 350 degrees F (175 degrees C).Peeled and thinly slice eggplants. Then beat the eggs.Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.Bake in preheated oven for 35 minutes, or until golden brown.

1/2 pound of fusilli pasta or elbow macaroni1 14 ounce can of good quality whole tomatoes2 Tbsp butter2 teaspoons sugar (more or less to taste)SaltPepperPinch of dried basil or fresh sliced basil (optional)Half fill a 4 quart pot with water. Add a tablespoon of salt. Bring salted water to boil. Add pasta. Cook until al dente, tender but still a little firm.While the pasta water is heating and the pasta is cooking, prepare the tomatoes. Shred the canned whole tomatoes with your fingers as you put them in a small saucepan. Add any tomato juice left in the can to the pot. Add the butter. Heat to a simmer and stir to melt the butter. Simmer gently while the pasta is cooking. Stir in sugar, salt, and pepper to taste. If you have fresh basil, thinly slice a couple leaves and stir in. If not, if you want you can add a pinch of dried basil. When the pasta is done, drain it. Stir in the cooked tomatoes and put in a serving bowl.

2 pounds skinless cod filletsSalt1 sleeve of Ritz crackers (about 34 crackers)5 Tbsp unsalted butterLemon and parsley for garnish (optional)Preheat the oven to 350°F. Grease a small baking pan or casserole pan with butter or a little oil. Rinse off the fish fillets with cold water, pat dry. Use long nose pliers to remove any pin bones from the fillets. If you want, cut the fillets into large serving pieces. Place the fillets at the bottom of the pan, sprinkle with salt.Melt the butter. Crush the Ritz crackers over a bowl; they should look like coarse breadcrumbs. Mix the melted butter with the breadcrumbs. Pack the crumb mixture over the top and sides of the fish fillets.Place in the oven and bake for 20 minutes, or until the fish flakes easily. (Thin fillets may take less time, very thick fillets may take longer.)

Directions

Ingredients

Ingredients

Directions

Ingredients

Directions


Comments

    There are no comments for this Glog.