Cooking with Ben Jammin 2

Alright, it took a little longer to produce than I was expecting, but "Cooking with Ben Jammin 2" is all finished and uploaded for the world to see. I assure you the food itself is real, but things got a little sillier this time around. See for yourself, but please don't read the rest of what I've written here until after you've watched it, other wise you'll be ruining it for yourself:

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That's right, there's a sequel, and we'll have it out for you by next Thursday, I'm going to make sure of it. Thanks to Mike and Rosie for the big help. You might not get some parts, but Mike and I think the whole thing is hilarious. I hope you enjoyed it, if we get enough positive feedback, we might make more, cuz they're pretty fun to make.

Recipes used in this video:

Quiche - submitted by Alyssa Schmidt:

prepared pie crust

12 slices bacon/ 1 c. chopped ham/ 1 c. sausage/ any meat

1/3 c. chopped onion

1-1 1/2 c. shredded cheddar cheese/ any combination of cheeses

4 eggs

2 c. whipping cream/ 1 can evaporated milk

3/4 tsp. salt

1/4 tsp. sugar

1/8 tsp. cayenne red peppers

place pie dough into a deep pie dish

sprinkle meat, onion, and cheese over crust

blend remaining ingredients together in bowl and pour into pie pan over other ingredients

bake 15 minutes at 425

Lower temperature to 300 and bake 30 minutes longer or until knife inserted in the middle comes out clean

let stand 10 minutes before serving

THREE CHEESE MANICOTTI - Submitted by Amy Danforth
1/4 cup Chopped onion 1 Garlic clove-- minced 1 tablespoon Olive oil 1 can Tomatoes - (16 1/2 oz) 1 can Tomato sauce - (8 oz) 1 teaspoon Sugar 1 teaspoon Dried oregano -- crushed 1/4 teaspoon Dried thyme -- crushed 1 small Bay leaf 8 Manicotti 2 Eggs -- beaten 2 cups Shredded mozzarella cheese 1 1/2 cups Ricotta cheese 1/2 cup Grated parmesan cheese 1/4 cup Snipped fresh parsley 1/2 teaspoon Dried oregano -- crushed 1 dash Pepper For the sauce, in a 2-quart saucepan, cook onion and garlic in hot oil until tender but not brown. Add undrained tomatoes, tomato sauce, sugar, the teaspoon oregano, the thyme, and the bay leaf. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes, or until thickened. Remove from heat; discard bay leaf. Meanwhile, cook manicotti according to package directions; drain. Rinse shells in cold water. For filling, in a medium mixing bowl stir together eggs, half the mozarella cheese, ricotta cheese, parmesan cheese, parsley, the 1/2 teaspoon oregano, and dash pepper. Spoon filling into manicotti. Pour half the tomato mixture into a 2-quart rectangular baking dish. Arrange stuffed manicotti in the baking dish. Pour remaining sauce over shells. Sprinkle remaining mozarella cheese atop. If desired, cover and chill manicotti for up to 24 hours. To serve, bake the stuffed manicotti, covered, in a 350 degree oven for 35 to 40 minutes, or until heated through. Comments: To add a little more zip to sauce Harley added a pinch of fresh crushed fennel seed into the sauce while it was simmering. Also, you may want to increase the amount of shredded mozarella by a cup.

Cheers,
Ben Jammin