Mostaccioli

Posted at:

https://www.smalltownwoman.com/baked-mostaccioli/#tasty-recipes-21951

INGREDIENTS

1 lb box mostaccioli

1 lb bulk Italian sausage

1 large green pepper seeded, veined and chopped

1 medium onion chopped

4 garlic cloves minced

4–5 cups marinara

1 1/2 cups provel ropes or provolone shredded

1 1/2 cups mozzarella shredded

1/2 cup parmesan

Salt and pepper

INSTRUCTIONS

Cook mostaccioli following box instructions and drain well.

Brown sausage in skillet on medium heat. Remove sausage to plate; cover and keep warm.

Add peppers and onions to same skillet over medium high heat. Cook 3-5 minutes or until edges of onions start to brown. Add garlic and cook 1 additional minute. Remove from heat.

Combine the cooked sausage mixture, cooked mostacccioli, and marinara in a large casserole dish. Salt and pepper to taste. Sprinkle with provel, mozzarella and parmesan.

Bake at 350 degrees for 25-30 minutes or until cheese is melted and started to brown just a touch.

Hot Mama Grade: A 

Hot Mama Notes: I used penne pasta. I didn't have much parmesan cheese, but I used shredded mozzarella and 6 slices of provolone. I used 2lbs of ground turkey, but I think next time I would use 1 lb sausage and 1 lb turkey. I used a jar of spaghetti sauce. I didn't have a green pepper, but I did use an onion and 3 cloves of minced garlic. 

Crumbl Cookies

Posted at:

 https://letsdishrecipes.com/copycat-crumbl-chocolate-chip-cookies/

Hot Mama Grade: B+

Hot Mama Notes: These cookies take way longer than 10 minutes to cook. The cookies are very sweet. I don't think they taste like crumbl cookies, but I like them anyway.

Lime Custard Tart

From Moosewood Dessert Cookbook

Hot Mama Grade: A 

Hot Mama Notes: I substituted sour cream for plain yogurt as I didn't have any. This tart is delicious! :) I would make it again. Yum. The kids don't love it as much as I do. Maybe that is a good thing, ha! I used a 10 inch removable-bottom tart pan, and still the filling overflowed a bit. 

Simple Indian Curry

Posted on: 

https://www.allrecipes.com/recipe/46822/indian-chicken-curry-ii/

Ingredients:

• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 bay leaf
• ½ teaspoon grated fresh ginger root
• ½ teaspoon white sugar
• salt to taste
• 2 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 tablespoon tomato paste
• 1 cup plain yogurt
• ¾ cup coconut milk
• ½ lemon, juiced
• ½ teaspoon cayenne pepper

Directions:

1. Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.

2. Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

Notes from reviews:

1. Add 1t garam masala, omit lemon juice, double all dry ingredients 

2.

Hot Mama Grade: A

Hot Mama Notes: This curry was tasty. Still a lot of cooking, but worth it, I think. I followed the review to use vegetable oil and cook the spices first as I learned that from my Indian friend. I doubled the dry ingredients, omitted the lemon juice and Chile powder. I kept sugar as single measure. I used 3 garlic cloves, 1T concentrated tomato paste from a refrigerated tube. I used the full can of unsweetened coconut milk plus 1/2 c of sour cream in lieu of plain yogurt, as I had none. I cooked the spices (and used a ton of oil!), then added onions and garlic. Then tomato paste, coconut milk, sour cream. Shortly after that I added the chicken and potatoes. The potatoes resulted in a longer cooking time, as expected. About double, 45 to 50 minutes for tender potatoes.