INGREDIENTS:

3 large onions, thinly sliced (preferably sweet onions)

2 tablespoons butter

1 tablespoon oil

2 teaspoons brown sugar (can use white sugar)

1/2 teaspoon salt (or to taste)

fresh ground black pepper (optional and to taste)

INSTRUCTIONS:———————————-

In a skillet, melt the butter with oil over medium-high heat; add the sliced onions then sprinkle the sugar over the onions; cook stirring with a wooden spoon for about 20-25 minutes or until onions become golden brown and tender (depending on the size of your skillet try not to use more than 4 onions at a time or they will not caramelize properly).

Season with salt and pepper and continue to cook stirring for an additional 5 minutes.

You will also find this recipe on Recipezazz.com

I have been making this recipe for years and I don’t think you will look any further for a manicotti recipe once you taste this one!  to save time I always mix up the filling a day ahead and refrigerate this will also give the flavors a chance to blend together, if your not a lover of spinach you may omit completely I prefer to add it in

Yield 8 manicotti

INGREDIENTS:

3 tablespoons oil

1/4 cup finely chopped yellow onion (optional)

2 teaspoons fresh minced garlic (no more than that or the garlic will overpower the other ingredients!)

1-1/2 cups ricotta cheese

1-1/2 cups shredded mozzarella cheese, divided (can use a bit more)

4 ounces cream cheese, softened

1/3 cup freshly grated parmesan cheese(can use more)

1 teaspoon Italian seasoning

salt and fresh ground black pepper, to taste (I use seasoned salt)

1 (10 ounce) package frozen chopped spinach (cooked according to package directions, then hand-squeezed dry to remove excess moisture)

8 manicotti, cooked and drained (you might use more shells so I would cook 10)

4-6 cups Kitten’s marinara sauce (or you your favorite pasta sauce)

1/4 cup parmesan cheese (or to taste)

shredded mozzarella cheese, for topping (any amount desired)

INSTRUCTIONS:——————————

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking dish.

In a skillet, saute onion (if using) in oil for about 4 minutes or until softened (adding in the garlic the last 2 minutes).

In a mixing bowl combine the ricotta cheese, 1-1/2 cup mozza cheese, cream cheese, 6 tablespoons Parmesan cheese, Italian seasoning; beat with a wooden spoon until smooth and well combined.

Season with salt or seasoned salt and black pepper to taste.

Stir in onion mixture and spinach; mix well to combine.

Spoon into cooked and cooled manicotti shells.

Pour half of the marinara sauce into the prepared baking dish.

Arrange shells over sauce.

At this point you may cover and refrigerate for up to 24 hours, or continue with the recipe as follows.

Top with the remaining sauce, use a spoon to spread the sauce over the shells (the sauce does not have to cover the shells completely).

Sprinkle about 1/4 cup Parmesan cheese (or to taste) over the sauce.

Cover and bake for 25 minutes.

Uncover and top with mozzeralla cheese (any amount desired).

Bake 5 mins longer, or until cheese is melted.

Let stand 10 mins before serving.

Plan ahead the shredded potatoes need to soak in cold water for 8-24 hours, soaking in the cold water will remove the starch and create a crispy pancake, using a food processor for shredding will save time and effort, any leftovers may be frozen on a baking sheet then popped into a freezer bag, to reheat and re-crisp bake thawed pancakes in a 400 degree  F oven for about 8 minutes…..

I like to add in 1 teaspoon of garlic powder and 4 chopped green onions also…serve these hot and crispy with sour cream on the side

Yield 20-23 pancakes (estimated)

Ingredients:

2 pounds red potatoes (peeled)

1 large egg, lightly beaten

3 tablespoons all-purpose flour (can use matzo meal)

2-4 teaspoons salt (I use seasoned salt)

2 teaspoons fresh ground black pepper

1 teaspoon garlic powder, optional

oil for skillet frying (these take a lot of oil!)

Instructions:———————————————-

Start this 8-24 hours ahead.

Coarsely grate the potatoes, then transfer to a large bowl.

Cover with cold water, drain/rinse then cover again with cold water.

Place in refrigerator for 8-24 hours (can even sit for 48 hours).

Using your hands firmly squeeze out as much liquid from the shredded potatoes as possible, then place in a medium bowl.

Add in egg, flour, salt, pepper and if using, garlic powder; using clean hands mix thoroughly to combine.

Heat a generous amount of oil in a medium skillet over medium-high heat (the oil must be hot before adding in the potato mixture).

Drop mixture a few at a time into the hot oil using semi-heaping tablespoonfuls, then using a fork flatten slightly (the edges will be uneven).

Cook until golden brown turning once until crispy on both sides adding in more oil as needed when frying the pancakes.

Towards the end there will be some liquid that has gathered in the bottom of your bowl just keep stirring it into the potato mixture.

Transfer to a plate, serve with sour cream.

You will also find this recipe on Recipezazz.com

Use this fat free spread instead of butter on anything you want!

Yield 1 cup

Ingredients:

1 cup canned pumpkin puree

1/2 cup honey

1/4 cup molasses

1 tablespoon fresh lemon juice

1/2 teaspoon cinnamon (or to taste)

Instructions:

In a small saucepan combine all ingredients; bring to a boil over medium heat stirring constantly.

Reduce heat to low and simmer uncovered for 15-20 minutes or until thickened.

Col the refrigerate for 2 or more hours before serving.

Servings 8

Ingredients:

2 tablespoons oil

8 cups shreeded red cabbage

1 medium onion, chopped

2 large garlic cloves, minced (can omit)

1/8 teaspoon cayenne pepper, or adjust to taste

2 teaspoons lemon juice

1/4 cup sugar

1 teaspoon seasoned salt (can use white salt)

1 to 2 medium apples, peeled and chopped

1/4 cup red currant jelly

Instructions:————————————-

In a Dutch oven heat oil over medium-high heat.

Add in cabbage, onion, garlic, cayenne, lemon juice and salt; mix well cover and cook over medium heat for about 15 minutes or until the cabbage is crisp-tender, stirring occasionally.

Add in apples; cook for 15 minutes stirring occasionally or until the cabbage and apples are tender.

Stir in the jelly until combined and melted.

Feel free to use beans of choice, chicken broth may used in place of vegetable broth… spinach is a great addition to this soup added in towards the end of cooking

Servings 9 (1-1/2-cup servings)

Ingredients:

olive oil (as needed)

1 large onion, chopped (or use 2 medium onions)

6 garlic cloves, finely chopped (the more the better!)

1 teaspoon crushed red chili flakes, or adjust to heat level

1/2 teaspoon dried thyme

8 cups vegetable broth (or can use chicken broth)

1 (28-ounce) can diced tomatoes, undrained

1  (21-ounce) can white beans, drained (such as Great Northern)

1 large bay leaf

3 medium carrots, peeled and sliced

2 medium red bell pepper, seeded and chopped

2 celery ribs, chopped

1/2 cup pearl barley

1/4 – 1/3  cup fresh chopped parsley

1 teaspoon seasoned salt, or to taste

fresh ground black pepper, to taste

1/3 – 1/2 cup freshly grated Parmesan cheese

Instructions:——————————————

In a Dutch oven or a large pot heat oil over medium-high heat using enough oil to coat the bottom of the pot.

Add in onions and saute for about 4 minutes.

Add in chopped garlic, chili flakes and dried thyme; cook stirring 2-3 minutes.

Add in all remaining ingredients except the Parmesan cheese; bring to a boil stirring.

Reduce heat cover and simmer for about 45 minutes or until the barely is tender, seasoning with more black pepper is needed about halfway through cooking time.

At the end of cooking mix in the Parmesan cheese, then season with more salt if needed.

Ladle into bowls then sprinkle the top with more Parmesan cheese.

Using frozen thawed bread dough makes this easy you may use your own favorite focaccia recipe in place of the frozen dough, plan ahead the bread dough will need to be thawed firstly according to package directions, feel free to adjust all amounts to taste, crumbled feta cheese may be replaced for the Parmesan or use both!

Yield 20 slices

Ingredients:

1 loaf (1-pound) frozen bread dough, thawed according to package directions

olive oil as needed

1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed

1 tablespoon minced fresh thyme or 1 teaspoon dried thyme

1 (8-ounce) package cream cheese, very soft

1 garlic clove, minced

1/4 cup finely chopped yellow onion

4  large fresh button mushrooms, thinly sliced

3  firm Roma tomatoes, sliced

1 small zucchini, thinly sliced

fresh ground black pepper

1/3 cup freshly grated Parmesan cheese (or can use 3/4 cup or more of crumbled feta cheese)

Instructions:—————————————–

Set oven rack to lowest position.

Grease a 15 x 10-inch baking sheet.

Before starting make certain that the frozen bread dough is completely thawed.

On a lightly-floured surface roll out the dough into about 13 x 9-inch rectangle (it does not have to measure exactly).

Transfer the dough to baking sheet, then cover with a clean light teat towel and let rise 30 minutes.

Using finger tips press indentation all over the dough

Liberally brush the dough with olive oil then sprinkle with rosemary and thyme.

Bake in preheated 400 degree F oven for 10-12 minutes or until lightly golden brown.

In a mixing bowl combine cream cheese with garlic and chopped onion.

Spread evenly over the partially baked crust.

Top with mushrooms tomato slices and zucchini slices, then season with fresh ground black pepper to taste.

Sprinkle the Parmesan cheese (or feta cheese) over the top.

Bake (400 degrees F) for 12-15 minutes or until lightly browned.