Take This Dish and Twist It
  • Take This Dish and Twist It
  • Take This Dish and Twist It
  • Take This Dish and Twist It
  • Take This Dish and Twist It
  • Take This Dish and Twist It
  • Take This Dish and Twist It
  • Take This Dish and Twist It
  • Take This Dish and Twist It
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Take This Dish and Twist It

4.8 6
by George Duran
     
 

Make it quick, make it delicious--but always make it with a healthy dose of creativity! This is the delightful way George Duran, who is part comedian, part trained chef, and star of Food Network's Ham on the Street and The Secret Life Of, approaches cooking. In his first-ever cookbook, George shares his favorite recipes for easy-on-the-cook comfort foods with a twist,… See more details below

Overview

Make it quick, make it delicious--but always make it with a healthy dose of creativity! This is the delightful way George Duran, who is part comedian, part trained chef, and star of Food Network's Ham on the Street and The Secret Life Of, approaches cooking. In his first-ever cookbook, George shares his favorite recipes for easy-on-the-cook comfort foods with a twist, including recipes such as Deep-Fried Chocolate Chip Cookie Dough, Banana Split Pancakes. BLT Hot Dogs, and Tex-Mex Lasagna. The unusual twist comes from ingredient combinations you may never have considered, but are absolutely delicious! Are you ready to get new, creative meals and desserts on the table fast? Then let's get cooking!

Pepperoni Pizza Soup

PREP: 15 minutes / COOK: 6 minutes / BROIL: 3 minutes / YIELD: 4 servings

Finally, liquid food lovers everywhere can rejoice. America's favorite pizza is ready for sipping! Remember to try different "toppings" as well, such as mushrooms, onions, and sausage!


  • 2 cans (10.75-ounce) condensed tomato soup

  • 3 cups water

  • 2 cloves garlic, minced

  • 1 1/2 cups dried elbow macaroni (or other short dried pasta such as ditalini or alphabets)

  • 2 green onions, sliced

  • 2 teaspoons dried oregano, crushed

  • 1/3 cup diced pepperoni

  • 1 cup shredded mozzarella cheese (4 ounces)

  • 1 cup shredded cheddar cheese (4 ounces)

  • Dried oregano

    1) Preheat the broiler. In a large pan put the tomato soup, water, and garlic; bring to a boil over high heat. Stir in the macaroni, green onion, oregano, and pepperoni; cook for 6 to 8 minutes or until the macaroni is almost done. Pour the soup into4 oven-proof bowls. Top each with 1/4 cup mozzarella cheese, 1/4 cup cheddar cheese, and some oregano. Broil for 3 to 5 minutes or until the cheese is bubbly and lightly browned. (Or serve the soup in a small round, crusty loaf of bread. Cut the top off the bread and scoop out the insides. Fill with soup, top with the cheeses, and broil as directed above.)

    Stuffed Lasagna Rolls

    PREP: 25 minutes / COOK: 7 minutes / BAKE: 20 minutes / YIELD: 5 to 6 servings

    Many of us struggle with life's conundrums. Why are we here? Is this all there is? What do you do with the six sheets of lasagna pasta that are left over in your pantry? You're on your own with the first two, but I have the perfect solution for number three: Make some stuffed lasagna rolls!


  • 12 no-cook lasagna noodles

  • 2 to 3 hot Italian sausages

  • 1 1/2 cups part-skim ricotta cheese

  • 1 cup grated Parmesan cheese

  • 1 egg, beaten

  • 1/2 cup chopped fresh basil

  • 1 teaspoon kosher salt or 3/4 teaspoon table salt

  • 1 teaspoon freshly ground black pepper

  • 1 (28-ounce) can crushed tomatoes

  • 1 cup shredded mozzarella cheese

    1) In a large pan of boiling, salted water cook the lasagna noodles for 2 to 3 minutes or until they are just soft (don't overcook them). Drain and rinse with cold water. Drain on paper towels.

    2) Remove the casings from the sausages. Crumble the meat into a nonstick skillet. Cook over high heat about 5 to 6 minutes or until browned, breaking up the sausage with a wooden spoon. Remove from the pan and set aside. In a bowl mix the ricotta, Parmesan, egg, basil, salt, and pepper until combined. Set aside. Preheat the oven to 350 degrees F. In a 13 x 9 two-inch lasagna pan evenly spread half of the tomatoes.

    3) To assemble the lasagna rolls, place a lasagna noodle on a work surface with the short side toward you. Put 2 tablespoons of the ricotta mixture on the bottom half of the noodle; add 1 tablespoon of the cooked sausage. Roll noodle starting at the bottom and place in the lasagna pan. Prepare the remaining noodles in the same way, lining them up in the pan. Spread the remaining tomatoes over the rolls and top with the mozzarella cheese. Cover with foil and bake for 10 to 15 minutes. Uncover and bake for 10 to 15 minutes more or until the cheese is bubbling and lightly browned.

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  • Editorial Reviews

    Library Journal

    Now the host of two popular Food Network shows, Ham on the Street and The Secret Life of..., Duran previously did comedy sketches on radio and worked in production on MTV's House of Style; he also hosted a French television cooking show after attending culinary school there. His first book, which features a lively, collage-style format, presents 100 recipes that he describes as twists on favorite comfort foods, from Pepperoni Pizza Soup to Caesar Salad Summer Rolls. There are lots of tips, suggestions, and anecdotes about Duran's adventures in the culinary world. Expect demand.
    —Judith Sutton

    Product Details

    ISBN-13:
    9780696239434
    Publisher:
    Meredith Books
    Publication date:
    10/07/2008
    Edition description:
    Original
    Pages:
    240
    Product dimensions:
    7.30(w) x 9.10(h) x 0.60(d)

    Related Subjects

    Read an Excerpt

    Make it quick, make it delicious--but always make it with a healthy dose of creativity! This is the delightful way George Duran, who is part comedian, part trained chef, and star of Food Network's Ham on the Street and The Secret Life Of, approaches cooking. In his first-ever cookbook, George shares his favorite recipes for easy-on-the-cook comfort foods with a twist, including recipes such as Deep-Fried Chocolate Chip Cookie Dough, Banana Split Pancakes. BLT Hot Dogs, and Tex-Mex Lasagna. The unusual twist comes from ingredient combinations you may never have considered, but are absolutely delicious! Are you ready to get new, creative meals and desserts on the table fast? Then let's get cooking!



    Pepperoni Pizza Soup



    PREP: 15 minutes / COOK: 6 minutes / BROIL: 3 minutes / YIELD: 4 servings



    Finally, liquid food lovers everywhere can rejoice. America's favorite pizza is ready for sipping! Remember to try different "toppings" as well, such as mushrooms, onions, and sausage!




  • 2 cans (10.75-ounce) condensed tomato soup

  • 3 cups water

  • 2 cloves garlic, minced

  • 1 1/2 cups dried elbow macaroni (or other short dried pasta such as ditalini or alphabets)

  • 2 green onions, sliced

  • 2 teaspoons dried oregano, crushed

  • 1/3 cup diced pepperoni

  • 1 cup shredded mozzarella cheese (4 ounces)

  • 1 cup shredded cheddar cheese (4 ounces)

  • Dried oregano

    1) Preheat the broiler. In a large pan put the tomato soup, water, and garlic; bring to a boil over high heat. Stir in the macaroni, green onion, oregano, and pepperoni; cook for 6to 8 minutes or until the macaroni is almost done. Pour the soup into 4 oven-proof bowls. Top each with 1/4 cup mozzarella cheese, 1/4 cup cheddar cheese, and some oregano. Broil for 3 to 5 minutes or until the cheese is bubbly and lightly browned. (Or serve the soup in a small round, crusty loaf of bread. Cut the top off the bread and scoop out the insides. Fill with soup, top with the cheeses, and broil as directed above.)





    Stuffed Lasagna Rolls



    PREP: 25 minutes / COOK: 7 minutes / BAKE: 20 minutes / YIELD: 5 to 6 servings



    Many of us struggle with life's conundrums. Why are we here? Is this all there is? What do you do with the six sheets of lasagna pasta that are left over in your pantry? You're on your own with the first two, but I have the perfect solution for number three: Make some stuffed lasagna rolls!




  • 12 no-cook lasagna noodles

  • 2 to 3 hot Italian sausages

  • 1 1/2 cups part-skim ricotta cheese

  • 1 cup grated Parmesan cheese

  • 1 egg, beaten

  • 1/2 cup chopped fresh basil

  • 1 teaspoon kosher salt or 3/4 teaspoon table salt

  • 1 teaspoon freshly ground black pepper

  • 1 (28-ounce) can crushed tomatoes

  • 1 cup shredded mozzarella cheese

    1) In a large pan of boiling, salted water cook the lasagna noodles for 2 to 3 minutes or until they are just soft (don't overcook them). Drain and rinse with cold water. Drain on paper towels.



    2) Remove the casings from the sausages. Crumble the meat into a nonstick skillet. Cook over high heat about 5 to 6 minutes or until browned, breaking up the sausage with a wooden spoon. Remove from the pan and set aside. In a bowl mix the ricotta, Parmesan, egg, basil, salt, and pepper until combined. Set aside. Preheat the oven to 350 degrees F. In a 13 x 9 two-inch lasagna pan evenly spread half of the tomatoes.



    3) To assemble the lasagna rolls, place a lasagna noodle on a work surface with the short side toward you. Put 2 tablespoons of the ricotta mixture on the bottom half of the noodle; add 1 tablespoon of the cooked sausage. Roll noodle starting at the bottom and place in the lasagna pan. Prepare the remaining noodles in the same way, lining them up in the pan. Spread the remaining tomatoes over the rolls and top with the mozzarella cheese. Cover with foil and bake for 10 to 15 minutes. Uncover and bake for 10 to 15 minutes more or until the cheese is bubbling and lightly browned.

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