Ragú was introduced in 1947, and this was one of the most popular recipes in the New York Times that year. 2 cups Italian-seasoned bread crumbs 1 1/4 cups grated Parmesan cheese 2 medium eggplants, cut into 1/4″ slices 4 eggs, beaten Olive or vegetable oil 1 jar Ragú Chunky Gardenstyle Pasta Sauce 1 […]
Posts with the Vegetarian tag
Jane’s Kitchen: Impossible Venezuelan Picadillo in Fried Plantain Cups
12 Ounce package of Impossible™ Beef 1 Yellow Or Spanish Onion, Chopped 1 Green Pepper, Chopped 1 Red Pepper, Chopped 3 Garlic Cloves, Minced 1 Small Potato, Diced 1 Chipotle Peppers In Adobo Sauce, Finely Chopped 1 Teaspoon Garlic Powder 1 Tablespoon Cumin 1 Cup Vegetable Stock 2 Tablespoons Tomato Sauce 1/2 Cup Pitted Green […]
Jane’s Kitchen: Tahini and Halvah Brownies
Servings: 12 1 20 ounce Ghirardelli brownie mix, any variety 6 ounces halvah, any flavor, divided 1/4 cup 100% tahini Preheat oven to 350°F. Line a 9×13-inch casserole with parchment paper. Prepare brownie mix batter according to package directions. Break up large chunks of halva and place them on the bottom of prepared […]
Jane’s Kitchen: Deconstructed Falafel
Servings: 10 A layered salad that is much easier to serve and eat than when stuffed into pocket pita. To make it quicker, use purchased hummus and shredded lettuce. Also make Israeli Salad in a processor. FALAFEL 32 purchased fully cooked or half-baked falafel (thawed frozen or refrigerated) olive oil (spray or liquid) […]
Jane’s Kitchen: Warm Spanish-Style Cannellini Bean Salad With Smoked Paprika and Celery
Servings: 6 2 tablespoons extra-virgin olive oil 2 tablespoons tomato paste 1 teaspoon garlic, minced 1/4 cup shallot, minced 1/2 teaspoon mild smoked paprika 2 stalks celery, peeled and cut on a bias into 1/4-inch slices 1 15-ounce can cannellini beans or gigantes white beans, drained and rinsed 2 tablespoons white wine vinegar 1/4 […]