Jack’s Vodka Pasta:

Here is another easy to prepare Pasta Dish and Kids seem to love it.

Ingredients: 3/4 Pound of Ground Italian Sausage (or beef, personal preference)
1 Large Can of Crushed Tomatoes
I Box of Tube Pasta (any type of tube pasta works for this dish, I prefer the larger tubes)
Grated Parmesan Cheese (I buy it all ready to use)
Olive Oil
L & P Sauce
Crushed Red Pepper Flakes (spice section of grocery store)
Garlic Powder (spice section of grocery store)
Crushed Oregano (spice section of grocery store)
Fresh Ground Black Pepper
Fresh Garlic (Produce section)
Fresh Garden Parsley (I prefer the Italian but either works) (Produce section)
2 Fresh Button Mushrooms (for this dish I prefer the white, but brown is ok) (Produce section)
Table Salt
1 White Onion (Produce section)
Sugar
Bottle of Vodka (any brand)


Cooking Items and Utensils:
1 large long handle cooking spoon
1 Measuring Cup
Teaspoons
Tablespoons
Can Opener
Large Strainer
Paring or kitchen knife
1 Large 5-Quart Pot with lid (any pot will do) (I personally like to use a cast iron pot with a glass lid, things usually don’t stick to these, remember to treat them periodically)
Paper Towels


Preparation Directions:
Finely Chop Mushrooms
Peel and finely chop Garlic Gloves (enough for 2 Tablespoons)
Chop Parsley (about 1/4 cup)
Finely Chop 1/2 Large White Onion
Open can of Crushed Tomatoes


Cooking Directions:
Step # 1: Tube Pasta
In 5-Quart Pot, fill with approximately 2/3 water.
Cover with lid, heat on ‘High Heat’.
When water comes to a boil, add approximately 2 tablespoons of oil, 1 tablespoon of salt, pour in Tube Pasta, stir.
Follow instructions for Pasta cooking times.
Do NOT overcook.
Using measuring cup, you will need one cup of the hot pasta water. Set this aside.
Pour and Drain into large pasta style strainer, do not wash with cold water, lightly stir and let sit.
Immediately Wipe out Pot, you will use this again. I use paper towels and the spoon to wipe the pot out. Make sure it is dry.


Step # 2: Cooking the Sauce
In large 5-quart Pot on High Heat (pre-heat pot)
Add Olive Oil cover bottom of pot
Add Ground Italian Sausage or Beef (stir, cook until almost done)
Now Add in the Chopped White Onion, sauté lightly, until changing color
Add in 1/2 Tablespoon of L & P Sauce
Add in crushed Garlic
Add in 1/2 teaspoon of crushed Red Peeper Flakes
Add Parsley
Add 1/2 Teaspoon of Garlic Powder
Add 1 tablespoon of Oregano
Add in 1 Can Crushed Tomatoes
Add in 1 Cup of Pasta Water
Add in 1/2 Teaspoon of Table Salt
Add in 1 Tablespoon of Ground Black Pepper
Stir, turn to Medium Heat
Partially cover pot until boiling
Stir thoroughly (leave off lid)
Now carefully Add in 2/3 cup of Vodka
Stir, wait about 5 minutes for alcohol to evaporate
Add in 3 Tablespoons of Sugar
Stir, Turn to low heat, finished in about another 5 minutes
Taste - add in salt, pepper, oregano or sugar for your personal preference


Step # 3: Combining ALL Ingredients
When Meat Sauce is fully cooked
Turn to Medium Heat
Add in all the Pasta, stir thoroughly mixing well (do not cook further, just mix well) Note: This shouldn’t take more than one to two minutes.
Turn off heat.
Stir again, make sure sauce gets thoroughly into pasta tubes.


Serving:
Serve on plate or into a bowl. (I prefer using pasta bowls).
While hot, Add Parmesan Cheese.
Feeds from 4 to 6 people.

Leftovers can be frozen. I put mine in 2-quart Tupperware bowls.

For you Hungry Man Types:
Serve with a fresh garden side salad.
Serve with a Red Wine or Ice Cold Beer
Also goes well with Garlic Bread

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Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
Got a Question, Comment, Suggestion or would like to submit a tasty recipe meal, email me at:
jacksrecipes@yahoo.com

I would like to know what you think of Jack’s Vodka Pasta Recipe, please go to the comments section and leave me a comment. Thank you.


Also if you would be so kind, please follow this blog and share it with others.

Jack's Frozen Cheese Ravioli Lasagna:

Ingredients:
48-ounce family-size package of frozen cheese ravioli (I buy the large ravioli, but the small ones work).
2 cups shredded provolone or mozzarella cheese (your choice)
1 cup grated Parmesan Cheese
2 tablespoons extra-virgin olive oil (EVOO)
Spaghetti Sauce (Marinara or Meat, your choice)(See my previous recipe for how to male a marinana sauce).


Cooking Utensil:
Deep Baking Dish.
Tablespoon.
Measuring Cup.
5 to 8 quart pot with lid.
Large Plate or baking pan (if you use a baking pan you will need wax paper).
Paper Towels for clean-up.
Serving Plates.


Preparation:
Step # 1:
Bring a pot of water to boil, season with salt and oil.
Turn to low heat.
Cook ravioli for about 8 minutes, until almost cooked through.
Drain and lay flat on a plate to avoid them from clumping together.
Set aside until ready to assemble the lasagna.


Step # 2:
Preheat the oven to 375°F.
In a 9 x 13 deep dish, lightly cover with extra virgin olive oil.
Now add enough sauce to cover bottom of dish.
Next add in first layer of Cheese Ravioli.
Cover with sauce.
Add Parmesan Cheese.
Next add second layer of Cheese Ravioli.
Cover with sauce.
Now add to top the shredded mozzarella cheese.
Lightly add some sauce.
Cover with aluminum foil.
Bake for 30 minutes.
Uncover foil and allow to continue baking for another 5 minutes.
Remove, allow 10 minutes to cool.
Serve.

Options: You can buy meat or spinach ravioli, or mix the types to create your own idea.

////////\\\\\\\\
Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
Got a Question, Comment, Suggestion or would like to submit a tasty recipe meal, email me at:
jacksrecipes@yahoo.com

I would like to know what you think of Jack’s Frozen Cheese Ravioli Lasagna Recipe, please go to the comments section and leave me a comment. Thank you.


Also if you would be so kind, please follow this blog and share it with others.

Jack’s Homemade Beef Vegetable Soup:

With the winter season still here there’s nothing like ‘Soup.’
I think you will really enjoy this one....

Ingredients:
1 Large Can of Crushed Tomatoes (any brand)
2 Cans of Whole White Potatoes (any brand)
L & P Steak Sauce (original)
A1 Steak Sauce (original)
4 Gloves of Fresh Garlic (optional)
Cooking Oil
Sugar
Table Salt
Fresh Ground Black Pepper
Bay Leaves (spice section of grocery store)
Garlic Powder (spice section of grocery store)
Crushed Oregano (spice section of grocery store)
1 Large Frozen Bag of Mixed Vegetables (corn, lima or string beans, carrots) (frozen section)
1 Small Frozen Bag of Cut String Beans (frozen section)
1 Small Frozen Bag of Peas (frozen section)
1 Small Frozen Bag of Baby Lima Beans (frozen section) - leave out if you don't like Lima Beans
1 Large Yellow Onion (produce section)
Fresh Garden Celery (produce section)
4 Large Fresh White Mushrooms (produce section)
Fresh Garden Parsley (produce section)
Fresh Baby Carrots (produce section)
Large Beef Soup Bone(s) (Butcher / Meat section)(about 1 1/2 pounds)
1 1/2 Pounds of Beef Cubes (Butcher / Meat section)
Note: Get butcher to cut into one to two inch cube pieces.
1 Small Bottle of Red Wine (1/2 measuring cup)
1 Can of Beef Broth


You Will Also Need:
1 Large 8 or 10 Quart Pot with Lid
Can Opener
Paper Towels for clean up
Large Cooking Spoon
Sharp Paring Knife
2 Medium Size Mixing Bowls or Corning Ware Style Dishes
Teaspoon
Tablespoon
Measuring Cup
Soup Bowls
Soup Spoons

Cooking Tip – if you don’t have a lid, use a piece of aluminum foil, just lay on top of pot.


Preparation Directions:
Slice Mushrooms.
Remove Potatoes from cans, cut in half, place in bowl
Cut 2 stalks of fresh celery – cut length in half and then into diagonal small 1 inch pieces.
Cut 10 Baby Carrot Pieces in half.
Chop about 1/2 cup of Fresh Parsley.
Chop Whole Large Yellow Onion.
Finely Chop 4 Gloves of Garlic (optional).
Open Can of Beef Gravy.
Open Can of Crushed Tomatoes.


Cooking Directions:
Step # 1 ....
Pre-Heat the Pan on Medium Heat (no lid)
Place small amount of oil in pan
Saute the Onions and Mushrooms - when about half way done ADD....
The Beef Cubes, lightly brown – next Add in...
1 Can of Beef Gravy
1/2 Can Water
1/2 Cup of Red Wine
1 Tablespoon of L & P Sauce
1 Tablespoon of A1 Steak Sauce
1 Tablespoon of Fresh Ground Black Pepper
1 Teaspoon of Table Salt
2 Tablespoons of Oregano
When it starts to boil, turn to Med-Low Heat... Add...
1 Tablespoon of Sugar
Stir, cook for about 5 minutes
Remove from pan, place in bowl and set aside (Need about a 3-quart size).


Step # 2 ....
In same large Pot (do not clean out), Add Slightly over ½ water to 8 or 10 Quart Pot.
Place on stove on high heat.
Add in the Large Soup Bone(s) - about 11/2 lbs.
Add 2 Bay Leaves
Add Baby Carrots
Add 3 Tablespoons of L & P Sauce
Add 2 Tablespoons of Fresh Black Ground Pepper
Add the 1/3 cup of fresh chopped Parsley
Add the Fresh Cut Celery
Add 1 Teaspoon of table Salt
Add 1 Teaspoon of Garlic Powder
Stir thoroughly
Cover with lid until boiling. Then partially cover with lid allowing some steam to escape so ingredients don’t overflow.
Cook for 40 Minutes.
Add 1 Tablespoon of Sugar
Add one can of Crushed Tomatoes
Cook on Low-Med Heat for about 20 Minutes, lid partially on.


Step # 3 ....
Add in pre Cook Beef Cubes.
Stir thoroughly
Cover with lid until boiling. Then partially cover with lid allowing some steam to escape so ingredients don’t overflow.
Reduce again to low-med heat.
Cook for 20 Minutes with lid.
Add In Sliced Potatoes
Cook for about another 10 minutes with lid.
Remove Soup Bone(s) and discard.


Step # 4 ....
Add in the Frozen Vegetables as follows .....
Whole Large Bag of Mixed Veggies
Whole small Bag of Cut String Beans
1/2 small Bag of Lima Beans
1/2 small Bag of Peas
Cook for another 30 minutes on low-med heat with lid partially on.


Step # 5 ....
Taste, add pepper, salt or sugar as needed.
Stir Thoroughly.
Remove Bay Leaves.
Turn off heat.

Serve Steaming Hot in a Soup Bowl

Note: I freeze what is left over using Tupperware 2 quart containers.

////////\\\\\\\\
Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
Got a Question, Comment, Suggestion or would like to submit a tasty recipe meal, email me at:
jacksrecipes@yahoo.com

I would like to know what you think of Jack’s Homemade Beef Vegetable Soup Recipe, please go to the comments section and leave me a comment. Thank you.


Also if you would be so kind, please follow this blog and share it with others.