FRO YO RECIPES

Steps:

• Add olive oil to a large skillet over medium heat
• Add the corn and let cook until the corn starts to char
• This will take 7-8 minutes and you need to stir the corn often while it cooks
• In a large bowl, mix together the mayonnaise, cheese, lime juice, peppers, cilantro, red onion, garlic, and chili powder
• When the corn is done, fold it into the other ingredients
• Taste for seasoning
• Add salt and pepper to your taste
• Serve immediately

Steps:

• In a large Dutch oven, heat the oil, 2 turns of the pan, over medium-high heat
• Add the sausage, breaking it up into chunks, then add the beef and cook, breaking up both meats into crumbles as they brown
• Add the garlic, onion, marjoram and red pepper flakes (if using) and season with salt and black pepper
• Cook to soften the onions, 8-10 minutes
• Add the stock and passata
• Hand-crush the canned tomatoes as you add them to the pan, then add the juices from the cans
• Bring to a bubble, reduce the heat to a low simmer
• Add the basil and simmer for 30 minutes
• Bring a large pot of water to a boil for the pasta
• Salt the water and cook the pasta about 3 minutes shy of al dente
• Before draining, ladle out about 1/2 cup of the starchy pasta cooking water before draining the pasta
• Preheat the oven to 375°F
• In a large bowl, combine the ricotta and 1/2 cup of the Parm
• Stir in the egg, the reserved starchy water, the drained pasta and half the sauce
• Transfer the pasta to a large baking dish (at least 9x13 inches) and top with the remaining sauce
• Cover the pasta and sauce evenly with the grated mozzarella and the remaining 1/2 cup Parm
• Top with the parsley and bake until browned and bubbling on top and hot through, about 30 minutes