MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cheesy Baked Pasta w/Sausage & Ricotta
Categories: Pasta, Pork, Cheese, Herbs, Vegetables
Yield: 4 servings

3 tb Extra-virgin olive oil
3/4 lb Hot or mild Italian sausage
4 cl Garlic; thin sliced
1 ts Dried oregano
1/2 ts Fennel seeds; coarse
- crushed
pn Red-pepper flakes; more for
- serving
28 oz Can whole peeled tomatoes;
- undrained
14 oz Can crushed or strained
- tomatoes
2 Bay leaves
Salt
12 oz Dried pasta shapes
8 oz Fresh mozzarella; in
- bite-size pieces
6 oz Whole-milk ricotta
1/3 c Grated Parmesan
1/4 c Basil leaves
Black pepper; to serve

Set oven @ 425ºF/218ºC.

Heat oil in a 12" ovenproof skillet over medium-high.
Crumble sausage into skillet, using a spoon to break it
into small pieces. Cook until starting to brown,
stirring occasionally, 5 to 7 minutes. Stir in garlic,
oregano, fennel seeds and red-pepper flakes (if using),
and cook another 1 to 2 minutes.

Stir in whole tomatoes and their juice, using a spoon to
break them up. Add crushed tomatoes, bay leaves and 2
teaspoons salt, and bring to a simmer. Simmer for 10
minutes to thicken slightly.

Stir in pasta and 1 cup water and return to a simmer.
Continue to simmer for 2 minutes, stirring frequently to
make sure pasta doesn’t stick to the bottom of the pan.
Remove from heat, pluck out the bay leaves, and fold in
about a third of the mozzarella.

Top pasta with remaining mozzarella and dollops of
ricotta. Sprinkle with Parmesan, then transfer to oven.
Bake until pasta is tender when poked with a fork, and
cheese is bubbly and lightly golden, 18 to 22 minutes.
(If you’d like a more deeply browned topping, run the
pan under the broiler for 1 or 2 minutes.) Remove from
oven and let cool slightly before serving. Top with
basil, plenty of black pepper, and more red-pepper
flakes, if you like.

By: Melissa Clark

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Turmeric-Black Pepper Chicken w/Asparagus
Categories: Poultry, Herbs, Vegetables, Citrus
Yield: 4 servings

3 tb Honey
3/4 ts Black pepper; more to taste
- salt
2 tb All-purpose flour
1 1/2 ts Ground turmeric
1 lb Boned, skinned chicken
- thighs; in 1" pieces
1 tb Coconut or canola oil
12 oz Asparagus; trimmed, thin
- sliced on an angle
1 ts Unseasoned rice vinegar or
- soy sauce
1 Lime; in wedges (opt)

In a small bowl or measuring cup, stir together 1/4 cup
water with the honey, pepper and 1/2 teaspoon salt; set
honey mixture aside.

In a medium bowl, stir together the flour, turmeric and
1 teaspoon salt. Add the chicken and toss until coated.

In a medium (10") nonstick skillet, heat the oil over
medium-high. Add the chicken and cook until the turmeric
is fragrant and the chicken is golden brown on both
sides, 2 to 3 minutes per side. Add the asparagus,
season with salt, stir to combine and cook until
crisp-tender, 1 to 2 minutes.

Add the honey mixture and cook, stirring, until the
chicken is cooked through and the sauce has thickened, 2
to 3 minutes.

Remove from heat and stir in the vinegar, if using.
Season to taste with salt and pepper. Serve with lime
squeezed over top, if you like.

By: Ali Slagle

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Korean Barbecue-Style Meatballs
Categories: Beef, Vegetables, Sauces, Breads
Yield: 4 Servings

1/2 c Chopped scallions
2 tb Low-sodium soy sauce
2 tb Minced garlic
1 ts Kosher salt
1 ts Fresh ground black pepper
1/2 c Fine crushed Ritz crackers
1 lb Ground beef

Set oven @ 425°F/218°C.

In a large bowl, combine all of the ingredients and use
your hands to gently mix.

Shape the meat into 12 golf-ball-size rounds (about 2"
diameter), and arrange on a greased rimmed baking sheet.

Bake until golden and cooked through, about 15 minutes.
Serve warm.

By Kay Chun

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sheet-Pan Sausage w/Peppers & Tomatoes
Categories: Pork, Vegetables
Yield: 4 Servings

1 lb Fresh sausage links; sweet
- or hot
1 lb Sweet or mild peppers;
- seeded, in 2" strips if
- large
1 lb Cherry or grape tomatoes
4 cl Garlic; peeled, thin sliced
2 Shallots; peeled; in 1/2"
- wedges
3 tb Extra-virgin olive oil
Salt & pepper

Heat the broiler with a rack 6" from heat source. Score
the sausages in a few places on both sides, making sure
not to cut all the way through. In a shallow baking dish
or baking sheet, toss the sausages with the peppers,
tomatoes, garlic, shallots and olive oil. Season with
salt and pepper and spread in an even layer.

Broil until the sausage is cooked through and the
peppers and tomatoes are nicely charred, 10 to 15
minutes. Rotate the pan and ingredients as needed so
everything gets under the broiler. If everything is
charring too quickly, cover the pan with foil. Serve
immediately.

By Ali Slagle

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sazon Chicken Breasts
Categories: Poultry, Spices, Citrus, Vegetables
Yield: 5 servings

4 cl Garlic; minced
1/4 c Fresh orange juice
2 tb Olive oil
2 tb Homemade or store-bought
- basic sazon seasoning
1/2 ts (ea) kosher salt & black
- pepper
4 md Boneed, skinned chicken
- breast halves; trimmed of
- excess fat

In a small food processor, combine the garlic, orange
juice, olive oil, sazón, salt and pepper; pulse until it
forms a creamy marinade. (Alternately, you can finely
mince the garlic, then combine it with the rest of the
ingredients in a small bowl, stirring with a fork.)

Pat the chicken breasts dry, then transfer them to a
large resealable plastic bag. Pour the marinade on top,
close, shake, then gently massage the seasoning into the
meat. Let sit on the counter for at least 10 minutes.
(Chicken can also be marinated overnight then set out to
come to room temperature before cooking.)

Heat a large nonstick wok or deep skillet over
medium-high. Add marinated chicken breasts, one by one,
and pour over about half the marinade. Cook for 7 to 10
minutes, flipping frequently with tongs and being
careful not to let them get too dark too fast. Reduce
heat to low and cook for another 10 to 20 minutes,
depending on the thickness of the breast, flipping often
to ensure meat is cooked through. Thinner chicken
breasts will take less time to cook, so monitor the
color and texture of your meat as it cooks. Check
doneness by pressing the center with your tongs. If the
center is still squishy, continue to cook until meat has
a bit of resistance (though not rock hard), and
registers 165 degrees on a meat thermometer.

Let rest in the pan off-heat for a few minutes. Serve,
pouring over any remaining pan juices if desired.

By: Von Diaz

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: N.Y.T. Baked Potato Soup
Categories: Potatoes, Pork, Vegetables, Dairy, Cheese
Yield: 4 Servings

6 sl Bacon
1 bn Scallions; white/green parts
- thin sliced separately
4 cl Garlic; minced
2 lb Russet potatoes; peeled, in
- 1/2" cubes, large skins
- reserved
6 c Whole milk
Salt
1 tb Extra-virgin olive oil; more
- as needed
Black pepper
1/4 ts Cayenne
1/4 ts Garlic powder
3/4 c Sour cream; more for
- serving
3/4 c Fresh grated Cheddar; more
- for serving

In a large soup pot or Dutch oven over medium heat, cook
the bacon until crisp, 12 to 13 minutes. Transfer the
bacon to a paper-towel lined plate or cutting board.

Return the pot with just 3 tablespoons of the bacon fat
to the stove. (If there's not enough fat, supplement
with butter to total 3 tablespoons.) If making the soup
vegetarian, (WHY??? - UDD) melt butter in a large soup
pot or Dutch oven over medium heat.

Over medium-low heat, saute the white parts of the
scallions and the garlic until golden brown, 2 to 3
minutes, stirring frequently and adjusting the heat as
necessary to avoid burning the garlic. Add the potatoes,
milk and 2 teaspoons salt, and bring to a boil over
medium-high heat (resist the urge to heat it faster as
this can lead to curdling). Once at a boil, lower the
heat and simmer covered until the potatoes are tender,
10 to 15 minutes.

As soup simmers, prepare the potato skins: Warm the
olive oil over medium-high heat in a large skillet.
Working in batches if needed, add the potato peels in a
single layer and cook, flipping once, until crisp and
golden-brown, about 3 minutes. Transfer to a paper
towel-lined plate or cutting board, then sprinkle with
salt, pepper, cayenne and garlic powder. Crumble and
set aside.

Once the potatoes are tender, take the pot off the heat,
and puree the mixture with an immersion blender if you'd
like a smooth soup. (Mash with a potato masher if you'd
like a chunkier soup.) Stir in the sour cream and cheese
until combined, then season with salt and pepper. Serve
topped with crumbled bacon, more sour cream and Cheddar
and the green parts of the scallions. Top with potato
peels (eat any extra as chips, dipped in ketchup and
mustard).

By Ali Slagle

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Creamy Macaroni & Cheese
Categories: Pasta, Cheese, Dairy, Chilies
Yield: 7 servings

2 tb Unsalted butter
1 c Cottage cheese; NOT lo-fat
2 c Milk; NOT skim
1 ts Dry mustard
pn Ground cayenne
pn Ground nutmeg
1/2 ts Kosher salt
1/4 ts Black pepper
1 lb Sharp or extra-sharp Cheddar
- grated
1/2 lb Elbow pasta; uncooked

Set oven @ 375ºF/190ºC and position an oven rack in
upper third of oven.

Use 1 tablespoon butter to grease a 9" round or square
baking pan.

In a blender, puree cottage cheese, milk, mustard,
cayenne, nutmeg and salt and pepper. Reserve ¼ cup
grated Cheddar for topping. In a large bowl, combine
remaining grated Cheddar, milk mixture and uncooked
pasta. Pour into prepared pan, cover tightly with foil
and bake 30 minutes.

Uncover pan, stir gently, sprinkle with reserved cheese
and dot with remaining tablespoon butter. Bake,
uncovered, 30 minutes more, until browned. Let cool at
least 15 minutes before serving.

By: Julia Moskin

Yield: 6 to 8 servings

RECIPE FROM: https://cooking.nytimes.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Quick Tomato Soup w/Grilled Cheese
Categories: Vegetables, Breads, Cheese, Poultry, Herbs
Yield: 4 servings

MMMMM------------------------TOMATO SOUP-----------------------------
28 oz Can whole peeled tomatoes
3/4 c Chicken broth; more as
- needed
1 lg Yellow onion; coarse
- chopped
4 tb Unsalted butter
1 1/2 ts Dried oregano
1 ts Granulated sugar
Salt & black pepper

MMMMM-----------------------GRILLED CHEESE----------------------------
Mayonnaise
8 sl Brioche or milk bread;
- crusts off
1 c Shredded lmozzarella
1/4 ts Dried oregano
2 tb Unsalted butter

MAKE THE SOUP: Dump the canned tomatoes and their juices
into a medium pot and, using your hands, tear into
coarse chunks. Swish the broth in the empty tomato can
and add to the pot.

Stir in the onion, butter, oregano and sugar, and season
generously with salt and pepper. Turn the heat to high
and bring to a simmer. Reduce the heat to medium-low,
cover and continue simmering, stirring occasionally,
until the onion is tender and the tomatoes have broken
down, 15 to 20 minutes.

MEANWHILE, MAKE THE SANDWICHES: Spread a thin layer of
mayonnaise on one side of each of the 4 bread slices and
evenly sprinkle the cheese and a little oregano on top
of the mayonnaise. Top with the cheeseless slices,
mayonnaise-side down.

Melt 1 tablespoon butter in a large skillet over medium.
Add the sandwiches and cook until golden brown on the
bottoms, 2 to 3 minutes. Melt the remaining tablespoon
of butter in the pan, then flip the sandwiches with a
spatula, move them around to coat with the butter and
cook until the other side is golden brown and the cheese
is melted, 1 to 2 minutes. Turn heat to lowest setting
to keep sandwiches warm. Step 5

Carefully purée the tomato soup using a blender until
smooth and creamy, adding more broth if needed to loosen
to your desired consistency. Season with salt and
pepper. Transfer the grilled cheeses to a cutting board
and cut each in half diagonally. Serve alongside the
soup.

By: Eric Kim

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grilled Hasselback Kielbasa w/Jalapeno Honey
Categories: Pork, Vegetables, Chilies
Yield: 4 servings

1/4 c Honey
2 tb Oil; more for greasing
2 tb Whole-grain mustard
Salt & black pepper
1 lb Kielbasa
1 lg Red onion; halved through
- the root, then cut through
- the root in 1/2" wedges
1/4 c Pickled jalapeno slices

Heat the grill to medium. In a large dish, such as a 9"
X 13" pan, use a fork to stir together the honey, oil
and mustard. Season to taste with salt and pepper. Set
aside while you prep the kielbasa.

Stopping short of cutting all the way through, make cuts
1/2" apart along the top of the kielbasa. Add the
kielbasa, onions, and pickled jalapeños to the dish. Use
the fork to brush the kielbasa and onions with the honey
mixture. Spread some of the honey mixture in between the
kielbasa slices.

Clean and lightly grease the grill grates. Add the
kielbasa and onions and cook, turning occasionally and
basting with the honey mixture, until warmed through,
tender and golden, 10 to 15 minutes. (Keep the top of a
gas grill closed between flips.) Don’t worry if the
kielbasa breaks apart; you’ll need to slice it for
serving anyway. As ingredients are done, add them back
to the dish. If you like, stick some of the jalapeños in
between the slices of kielbasa.

By: Ali Slagle

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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