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Emilia Recipe, 17 NE 2nd, New York, NY (2026)

12/26/2024

Crock Pot Lasagna

Ingredients
1 pound ground beef
1 small onion, finely diced
1 tablespoon minced garlic
26 ounce jar spaghetti sauce (a 32 ounce jar can be used if necessary)
1 cup water
15 ounce container small curd cottage cheese (see notes below)
1 ½ cups shredded mozzarella cheese
2 Tablespoons grated parmesan cheese
1 large egg
2 Tablespoons fresh parsley, chopped (optional)
8-10 uncooked lasagna noodles
For topping:
½ cup shredded mozzarella cheese
⅓ cup grated parmesan cheese

Instructions
Brown and crumble 1 pound ground beef along with 1 small onion, finely diced in a large skillet (or if your crock pot has a saute setting, use that.)
Then add in 1 tablespoon minced garlic and cook for additional 1-2 minutes (until fragrant).
Drain excess grease from beef and put back into skillet. Pour in 26 ounce jar spaghetti sauce and 1 cup water. Give it all a good stir.
In a separate bowl, mix together 15 ounce container small curd cottage cheese, 1 1/2 cups shredded mozzarella cheese, 2 Tablespoons grated parmesan cheese, 1 large egg and 2 Tablespoons fresh parsley, chopped.
Spray a 5-quart or larger oval crock pot with non-stick cooking spray. Scoop approximately 1 cup of meat sauce into bottom of the slow cooker.
Top with one layer of the 8-10 uncooked lasagna noodles. Just do your best to break them up to fit into your crock pot.
Next top with a layer of cottage cheese mixture.
Keep adding layers (meat sauce, noodles, cottage cheese mixture). Keep enough of the meat sauce reserved so you can top off all the layers with some meat sauce. I was able to get about 3 layers in my 5-quart slow cooker.
Put the lid on and cook on low for 3-5 hours. You want most of the liquid to be absorbed and noodles should be soft. NOTE: see the notes below for more cooking time information.
When it is finished cooking, add 1/2 cup shredded mozzarella cheese and 1/3 cup grated parmesan cheese evenly on top and sprinkle with a bit more parsley (optional)
Put the lid back on for about 10-15 more minutes until cheese is melted.

12/26/2024

Classic Homemade Marinara Sauce
INGREDIENTS :
2 tablespoons olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
2 cans (28 oz each) crushed tomatoes
1 can (6 oz) tomato paste
1 teaspoon sugar
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon red pepper flakes (optional)
Salt and pepper to taste
1/4 cup fresh basil leaves, chopped
1/4 cup grated Parmesan cheese (optional)

INSTRUCTIONS :
Heat Olive Oil: Heat the olive oil in a large saucepan over medium heat.
Sauté Onion: Add the finely chopped onion and sauté until translucent, about 5-7 minutes.
Add Garlic: Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Combine Ingredients: Add the crushed tomatoes, tomato paste, sugar, dried oregano, dried basil, dried thyme, and red pepper flakes (if using). Stir to combine.
Season: Season with salt and pepper to taste.
Simmer: Bring the sauce to a simmer, then reduce the heat to low and let it cook, uncovered, for 30-45 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
Add Fresh Basil: Stir in the fresh basil leaves and cook for an additional 5 minutes.
Optional Cheese: If desired, stir in the grated Parmesan cheese just before serving.

12/25/2024

King Ranch Chicken Casserole

Ingredients:
2 Tablespoons salted butter
1 medium onion, small diced
1 medium green bell pepper, small diced
1 medium red bell pepper, small diced
14.5 ounce can petite diced tomatoes (do not drain)
10.5 ounce can cream of chicken soup
10.5 ounce can cream of mushroom soup
4 ounce can chopped green chiles (do not drain)
½ cup chicken stock (or broth)
½ cup sour cream
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon onion powder
3 cups shredded cooked chicken
4 cups shredded cheddar cheese
12 (5-inch) white corn tortillas, cut into 6ths
fresh chopped cilantro, for garnish (optional)

Instructions:
Preheat the oven to 350°F. Spray a 9x13-inch baking dish with cooking spray and set aside.
In a large skillet over medium heat, add the butter. Once melted, add the onion, green bell pepper, and red bell pepper. Cook, stirring occasionally, until softened, 10 minutes.
While the veggies are cooking, make the sauce by stirring together the diced tomatoes, cream of chicken soup, cream of mushroom soup, chopped green chiles, chicken stock, sour cream, chili powder, garlic powder, cumin, and onion powder together until well combined.
Add the cooked veggies and stir everything together.
Add about ½ cup of the sauce mixture to the bottom of the baking dish and smooth it out.
Add ½ of the shredded chicken, spread ½ of the leftover sauce on top, followed by ⅓ of the shredded cheddar cheese.
Lay out half of the cut tortillas on top.
On top of the tortillas, add the remaining chicken, followed by another ⅓ of the cheese.
Spread out the remaining tortillas.
Spread on the remaining sauce.
Top with the remaining cheddar cheese.
Bake for 35-40 minutes until bubbly along the edges and the cheese is very lightly browned.
Allow to set up for 10 minutes before garnishing with cilantro (if using) and serve.

12/25/2024

Chicken Stroganoff

Ingredients:
4 Tablespoons salted butter, divided use
1 pound small-diced boneless, skinless chicken breast
1 small sweet onion, small diced
4 cloves garlic, minced
2 Tablespoons all-purpose flour
1 cup unsalted chicken stock
½ cup heavy cream
1 Tablespoon Worcestershire sauce
¾ teaspoon kosher salt
½ teaspoon black pepper
⅓ cup sour cream
cooked egg noodles, for serving
fresh chopped parsley, for garnish (optional)

Instructions:
In a large skillet over medium heat, melt 2 Tablespoons of the butter.
Add the chicken to the skillet and brown it, stirring occasionally. You may need to do this in batches (depending on how large your skillet is) so the chicken will brown evenly, about 5 minutes per batch. Place the chicken on a plate.
Add the remaining 2 tablespoons of butter and add the onions to the pan. Cook the onions until softened and lightly browned, 10-15 minutes; scrape off any browned bits from the chicken from the bottom of the pan while cooking the onions.
Add the garlic and cook until fragrant, 30 seconds.
Add the flour and stir it in until fully mixed in; cook for 1 minute.
Slowly stream in the chicken stock, followed by the heavy cream, while whisking constantly to avoid lumps.
Add the Worcestershire sauce, salt, and pepper, and whisk to combine.
Add the chicken back to the pan along with any juices from it and stir it into the sauce.
Bring to a simmer and simmer for 5-10 minutes until thickened and the chicken is cooked through.
Take off the heat and stir in the sour cream. Taste and adjust seasoning if needed.
Serve over cooked egg noodles with a garnish of fresh parsley if desired.

12/25/2024

Deep Fried Marshmallows
Ingredients:
- 1 bag large marshmallows
- 1 cup pancake mix
- 1/2 cup water
- 1 teaspoon vanilla extract
- 1 cup graham cracker crumbs
- Oil for frying (vegetable or canola oil)
- Powdered sugar for dusting (optional)
- Chocolate sauce for dipping (optional)
Directions:
1. Heat the oil in a deep fryer or large pot to 375°F (190°C).
2. In a medium bowl, combine the pancake mix, water, and vanilla extract. Mix until smooth to form a batter.
3. Place the graham cracker crumbs in a shallow bowl.
4. Dip each marshmallow into the batter, ensuring it is fully coated.
5. Roll the coated marshmallow in the graham cracker crumbs to coat evenly.
6. Carefully place the marshmallow into the hot oil and fry for about 30-60 seconds, or until golden brown.
7. Use a slotted spoon to remove the marshmallow from the oil and place it on a paper towel-lined plate to drain excess oil.
8. Repeat with the remaining marshmallows.

12/25/2024

Sweet and Sour Chicken

Ingredients
1 ¾ cups water, divided
1 (8 ounce) can pineapple chunks, drained (juice reserved)
¾ cup white sugar
½ cup distilled white vinegar
2 drops orange food color
¼ cup cornstarch
2 ¼ cups self-rising flour
2 tablespoons vegetable oil
2 tablespoons cornstarch
1 egg
½ teaspoon salt
¼ teaspoon ground white pepper
1 ½ cups water
8 skinless, boneless chicken breast halves - cut into 1-inch cubes
1 quart vegetable oil for frying
2 green bell pepper, cut into 1-inch pieces

Directions
Combine 1 ½ cups of water, reserved pineapple juice, sugar, vinegar, and orange food coloring in a medium saucepan. Bring to a boil over medium heat; set aside.
Mix 1/4 cup cornstarch and 1/4 cup water together in a small bowl until smooth; pour into the sauce, stirring continuously, until slightly thickened.
Place flour, 2 tablespoons oil, 2 tablespoons cornstarch, egg, salt, and white pepper in a large bowl; gradually whisk in 1 1/2 cups water to make a thick batter.
Add chicken pieces; stir until well coated.
Heat oil in a large, deep skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in preheated oil until golden, about 10 minutes; remove and drain on paper towels.
Layer green peppers, pineapple chunks, and cooked chicken pieces on a platter; pour hot sweet and sour sauce over top.
Serve hot and enjoy!

12/25/2024

Baby Back Ribs Sheet Pan

Ingredients:
for 8 servings
20 oz diced pineapple(565 g), 1 can
1 cup rice vinegar(240 mL)
1 cup vegetable oil(240 mL)
2 tablespoons soy sauce
¼ cup fresh ginger(10 g)
1 cup ketchup(260 g)
2 tablespoons honey
5 cloves garlic, minced
2 tablespoons cornstarch
3 ½ lb baby back ribs(1.5 kg), 1 rack
1 tablespoon salt
1 tablespoon pepper
2 red bell peppers, seeded and diced
2 green bell peppers, seeded and diced
2 teaspoons sesame seeds
2 tablespoons fresh scallions, sliced
white rice, cooked, for serving

Instructions:
Preheat the oven to 275°F (140°C).
Strain the pineapple juice from the can of pineapples into a large saucepan and reserve the fruit for later. Add the rice vinegar, vegetable oil, soy sauce, ginger, ketchup, honey, garlic, and cornstarch. Whisk to combine and cook over high heat for 10 minutes, or until the glaze is reduced by half and has the consistency of honey. Remove from the heat and divide the glaze in half.
Place the baby back ribs on a baking sheet and season with salt and pepper on both sides.
Brush half of the glaze all over the ribs.
Cover the ribs with aluminum foil, wrapping tightly.
Bake for 2 hours, or until the ribs are tender. Remove the ribs from the oven and increase the oven temperature to 400°F (200°C).
Remove the top piece of foil and add the red and green bell peppers to the baking sheet. Pour the reserved glaze over the top and toss to coat the peppers. Add the reserved pineapple over the ribs.
Bake for 20 minutes, until the peppers are softened.
Slice the ribs and garnish with sesame seeds and scallions. Serve warm with rice alongside.
Enjoy!

12/25/2024

Roasted Veggie Delight

Ingredients:
4 cups potatoes, diced
2 cups carrots, sliced
2 cups zucchini, sliced
2 tbsp olive oil
1 tsp garlic powder
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp black pepper

Directions:
Preheat oven to 400°F (200°C).
In a large bowl, combine potatoes, carrots, and zucchini.
Drizzle olive oil over the veggies and toss to coat evenly.
Sprinkle garlic powder, Italian seasoning, salt, and black pepper over the veggies. Mix well.
Spread the veggies in a single layer on a baking sheet.
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until veggies are tender and golden brown.

12/25/2024

Bisquick Sausage Cheese Balls

Ingredients:

1 pound ground pork sausage
2 cups Bisquick baking mix
1 1/2 cups shredded sharp cheddar cheese
1/4 cup grated Parmesan cheese
1/4 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper

Directions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, combine the sausage, Bisquick baking mix, sharp cheddar cheese, Parmesan cheese, milk, garlic powder, onion powder, and black pepper.
Mix the ingredients until well combined. You may need to use your hands to ensure everything is thoroughly mixed.
Roll the mixture into 1-inch balls and place them on the prepared baking sheet.
Bake for 20-25 minutes, or until the sausage balls are golden brown and cooked through.
Remove from the oven and let cool slightly before serving.

12/25/2024

Pecan Pie Brownies Recipe
INGREDIENTS
Cooking spray
1 (18 to 20-ounce) box “Family”-sized brownie mix, plus the required ingredients
2 cups pecans
4 tablespoons (1/2 stick) unsalted butter
1/3 cup packed light brown sugar
1/3 cup light corn syrup
2 tablespoons heavy cream
3/4 teaspoon vanilla extract
1/2 teaspoon kosher salt
Flaky salt, for sprinkling (optional)
INSTRUCTIONS
Arrange a rack in the middle of the oven and heat the oven to 325°F. Generously coat a 9-inch square baking pan with cooking spray. Line the bottom and sides of the pan with 2 pieces of overlapping parchment paper, arranging them perpendicular to each other so that the paper extends over all 4 edges by a few inches.
Prepare the batter from 1 (18-ounce) box “Family”-sized boxed brownie mix according to package directions. Transfer to the baking dish and smooth out the top. Bake until the top is dry and smooth (it won’t look crinkly) and a tester inserted into the center comes out clean, about 30 minutes. Meanwhile, prepare the pecan pie topping.
Coarsely chop 2 cups pecans. Place 4 tablespoons unsalted butter, 1/3 cup packed light brown sugar, 1/3 cup light corn syrup, 2 tablespoons heavy cream, 3/4 teaspoon vanilla extract, and 1/2 teaspoon kosher salt in a medium saucepan. Bring to a boil over medium heat, stirring occasionally. Simmer, stirring constantly, for 2 to 3 minutes. Take the pan off the heat. Add the pecans and stir to combine until evenly coated.
When the brownies are ready, remove the pan from the oven. Increase the oven temperature to 350ºF. Evenly spoon the filling over the brownies. Return the pan to the oven. Bake until the pecan pie topping is bubbling all over, particularly in the center of the pan, 25 to 30 minutes.
Place the pan on a wire rack and let the brownies cool to room temperature, about 1 1/2 hours. Grasping the excess parchment, lift the brownie slab out of the pan and place on a cutting board. Sprinkle with flaky salt if desired before cutting.

12/25/2024

EASY JALAPEÑO POPPER BITES

Ingredients :

8 oz cream cheese, softened (light cream cheese is okay)
3 to 4 green onions, thinly sliced
2 jalapeños, seeded and diced (use less or more depending on preference)
8 slices bacon, cooked and crumbled
8 oz pepper jack cheese, shredded
4 oz sharp cheddar cheese, shredded
48 tortilla scoops chips

Instructions :

Preheat the oven to 350 degrees.
Line two large baking sheets with parchment paper and set aside.
In a medium bowl, stir together cream cheese, green onions, jalapeños, bacon, pepper jack and sharp cheddar cheese.
Spoon a rounded teaspoon of the filling into scoop chips.
Top with additional bacon and cheese if desired.
Bake for 8 to 10 minutes or until filling is bubbly and cheese is melted.
Serve immediately.

12/25/2024

Slow Cooker Reuben Dip

Ingredients
1 (16 ounce) jar sauerkraut, drained
1 (8 ounce) package cream cheese, softened
2 cups shredded Swiss cheese
2 cups shredded cooked corned beef
¼ cup thousand island dressing

Directions
In a slow cooker, combine the sauerkraut, cream cheese, Swiss cheese, corned beef and thousand island dressing. Cover, and cook on high for 45 minutes if you're in a hurry, low for longer if you're not, or just until hot and cheese is melted. Stir occasionally while cooking. Serve with cocktail rye or crackers.

Emilia Recipe

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