Sunday, December 7, 2008
1 cup Teriyaki Marinade with Pineapple Juice
4 boneless chicken breast halves
1 package Knorr-Lipton Asian Sides: Teriyaki Noodles
1 1/2 Cup water
1 Tbsp. vegetable oil
1 box (10 oz.) frozen broccoli florets, thawed or 1 1/2 cups fresh broccoli florets
Pour Marinade over chicken and marinate in fridge 30 minutes. remove from Marinade discarding marinade.
Grill or broil chicken, brushing with additional marinade, until chicken is throughly cooked.
Prepare sides according to package directions, adding broccoli during last 2 minutes. Let stand 2 minutes.
1 pound sausage, ham, or bacon cooked ad drained (I liked this with ham but Jared really liked it with sausage)
2 Cups grated sharp cheese, or jack, something zippy
6 slices of Texas Toast bread
2 cups of milk
1 can cream of mushroom soup
Lightly grease a 9x13 pan. Cut crust off bread (save crust), lay squared bread on bottom of pan. Place cut up crust pieces on top making a new layer. Sprinkle cheese, then add meat. Beat eggs and milk together with 1/2 teaspoon pepper. Pour milk over bread, cheese and meat. Leave in fridge over night.
Spread one can of mushroom soup prior to baking. Bake at 350 for 40 minutes.
Wednesday, November 26, 2008
5 Cups Hot water
Get 10 different containers ready (cups or mugs work great) Pour jello flavors in 5 separate containers. Add 1 Cup of Hot water in each flavor. Pour half of each mixed flavor into remaining five containers. In the first five, add 2 Tbs. cold water in each mix. In the other five, add 2 Tbs. sour cream in each mix. Pour one container in a glass 9x13 pan. Refrigerate until set. Then pour one sour cream mixture on top and refrigerate until set. Continue alternating until all 10 containers are added. Add cool whip to the top before serving.
Speed method: put in freezer instead of fridge for a couple of minutes per layer. DO NOT LEAVE FOR LONG!
Monday, November 24, 2008
1/3 cup butter
3 Tbsp. light corn syrup
1/4 tsp. baking soda
1/4 tsp. vanilla
7 cups popped popcorn (remove unpopped kernels)
1 cup of pecans (optional)
Combine sugar, butter, & corn syrup. Cook and stir over medium heat to boiling. Continue to cook and stir mixture while it boils for 4 minutes (255 degrees hard ball stage) Remove from heat. Stir in baking soda and vanilla. Pour over popcorn and pecans, stirring gently to coat. Bake in at 250 for 15 minutes. Stir. Bake 5 minutes more. place on aluminum foil to cool.
Cook pasta as directed on package, adding broccoli and carrots to the cooking water for the last 5 min. of the the pasta cooking time. Drain pasta mixture.
Optional: Add some water and cornstarch to thicken up the sauce.
Top pasta mixture with meat mixture and serve.
I thought this recipe would also be good to substitute the carrots and broccoli with your favorite stir fry veggies.
Saturday, November 22, 2008
- I love this recipe for Shrphred's Pie! The spices in it make this such a delicious fall meal.
- Serving 2-4
- 1 pound ground beef
- 1 can (14-1/2 ounces) beef broth, divided
- 3 to 4 bay leaves
- 2 whole cloves
- 1/2 teaspoon pepper
- 1/8 teaspoon dried thyme
- 1 pound potatoes, peeled and cubed
- 1/4 to 1/2 cup milk
- 2 tablespoons butter
- 1 tablespoon minced chives
- 1 teaspoon salt, divided
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- 2 medium onion, sliced
- 2 celery ribs, diced
- 1 large carrot, sliced
- 1 cup frozen corn, thawed
- 2 tablespoons all-purpose flour
Meanwhile, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat. Cover; cook 15-20 minutes or until tender. Drain. Mash potatoes with milk, butter, chives and 1/2 teaspoon salt. Stir in cheese; keep warm.
Add vegetables and remaining salt to the beef mixture. Cover and simmer for 10 minutes. In a small bowl, whisk the flour and remaining broth until smooth. Gradually stir into beef mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Discard bay leaves and cloves.
Transfer beef mixture to a greased 11-in. x 7-in. baking dish. Top with mashed potatoes. Bake, uncovered, at 375° for 10 minutes or until heated through.
Sent by my Grandmother
½ gallon Kosher Dill Pickles == Wash well, Drain & Slice (Use 6 MM Slicer)
Mix the following in a bowl:
3 Cups Sugar
1 tsp. White mustard seed
1 tsp celery seed
17 whole cloves
Stir well. Add Pickles. Refrigerate for 24 hours. Stir every time you open the fridge.
Put in jars and keep refrigerated until you use.
Sent by my Grandmother
2-tablespoons chili powder
½ teaspoon freshly ground pepper
¼ cup (1/2 stick) butter
2 cups sliced fresh mushrooms (7 to 8 large)
1 cup chopped onion
1 cup chopped celery
1 pound lean ground beef
2 28-ounce cans crushed tomatoes in tomato puree
¼ cup water
1-teaspoon Worcestershire sauce
2 cups canned kidney beans, drained
Shredded cheddar cheese
Combine chili powder, salt & pepper in cup; set aside. Melt butter in heavy large saucepan over medium heat.
Add mushrooms, onion, celery and cook, stirring occasionally, until onion is transparent, about 10 minutes
Add ground beef and about ¼ of chili powder mixture.Cook, breaking up meat with fork, until browned.
Stir in remaining chili powder mixture, tomatoes, water, sugar and Worcestershire. Cover partially and simmer 15 minutes.
Add beans and simmer 10 more minutes. Ladel chili into broiler proof serving bowls. Sprinkle each serving with about 2 tablespoons shredded cheddar cheese. Broil just until cheese melts. Top each with dollop of sour cream.
Sent by my Grandmonther
½ cup butter softened
1 cup flour
½ cup salted cashews finely ground
Mix all together. Press in bottom of 13 x 9 baking dish.
Bake 15 minutes in 350-degree oven.
Cool on wire rack
1 cup powered sugar
1 package (8oz) Cream Cheese, softened
½ cup chilled whipping cream
Beat powered sugar & Cream Cheese until fluffy
Beat ½ cup whipping cream until soft peaks form
Stir into Cream Cheese mixture,
Spread on cooled nut mixture. Refrigerate
2 pkg (3 ¾ oz each) lemon instant pudding mix
3 cups milk
1 tablespoon grated lemon rind
Mix all together. Pour over Cream Cheese mixture.
Refrigerate no longer than 24 hours
Serve with dab of whipped cream
Sprinkle with grated lemon peal
Wednesday, November 19, 2008
- 2 boneless skinless chicken breast halves (5 ounces each)
- 5 tablespoons all-purpose flour, divided
- 1/4 cup grated Parmesan cheese
- 3/4 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 2 eggs
- 2 tablespoons butter, divided
- 1 tablespoon olive oil
- 3/4 cup chicken broth
- 1/2 cup apple juice
- 1 tablespoon lemon juice
- 1 tablespoon minced fresh parsley
In a large skillet, cook chicken in 1 tablespoon butter and oil over medium heat for 3-5 minutes on each side or until juices run clear. Remove and keep warm.
In a small bowl, combine the remaining, salt and pepper; stir in broth until smooth. Add apple juice to the skillet, stirring to loosen any browned bits. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly.
Stir in lemon juice; cook for 1 minute. Add parsley and remaining butter; cook and stir until butter is melted. Serve over chicken.
Friday, November 14, 2008
This is a favorite or ours. When we make it we use our left over pot roast instead of a sirloin like it original calls for. I also use 1 large onion instead of 3 medium.
3 medium onions, thinly sliced
1/4 cup butter, cubed
1 boneless beef top sirloin steak (1-inch thick and 6 ounces), cut into 1/8-inch slices
1 teaspoon all-purpose flour
1 teaspoon brown sugar
1/4 teaspoon salt
1/2 cup beef broth
1 tube (16.3 ounces) large refrigerated flaky biscuits
3/4 cup shredded part-skim mozzarella cheese
1/3 cup grated Parmesan cheese, divided
In a large skillet, cook onions in butter over medium heat for 10-12 minutes or until very tender. Remove and keep warm. In the same skillet, cook steak for 2-3 minutes or until no longer pink. Return onions to pan. Stir in the flour, brown sugar and salt until blended; gradually add broth. Bring to a boil; cook and stir for 4-6 minutes or until thickened.
Separate biscuits; split each horizontally into three portions. Press onto the bottom and up the sides of eight ungreased muffin cups, overlapping the sides and tops. Fill each with about 2 tablespoons beef mixture.
Combine mozzarella cheese and 1/4 cup Parmesan cheese; sprinkle over filling. Fold dough over completely to enclose filling. Sprinkle with remaining Parmesan cheese.
Bake at 375° for 12-15 minutes or until golden brown. Let stand for 2 minutes before removing from pan. Serve warm. Yield: 4 servings.
Friday, November 7, 2008
8 Boneless, Skinless Chicken Breast
1/2 tea. pepper
8 slices deli ham
1 1/2 Cups shredded mozzarella cheese
2/3 Cup milk
1 Cup crushed cornflakes
1 tea. paprika
1/2 tea. garlic powder.
1/4 tea. salt
1 can (10 3/4 oz.) cream of chicken soup, undiluted
1/2 Cup sour cream
1 tea. lemon juice
Flatten chicken to 1/4-inch. Sprinkle with pepper; place ham slice & 3 Tbs. of cheese down center of chicken. Roll up chicken, tuck in ends and secure with toothpick. Pour milk in shallow dish. In another dish combine cornflakes, paprika, garlic powder, & salt. Dip chicken in milk, cover in cornflake mixture. Coat baking dish with non-stick spray, Bake chicken at 350 for 25-30 minutes.
Combine Sauce ingredients in sauce pan till warm. Pour over chicken and serve.
1 lb. ground beef
1/4 cup chopped onion
1/4 cup soy sauce
1 small can chopped olives
1 small can diced green chilies
1 can baked beans
1 package of flour tortillas
grated cheddar & mozzarella cheese
sour cream & salsa
Mix together meat, egg,onion, and soy sauce. Let set for 20-30minutes. Cook meat mixture until browned. Add olives, chilies, and beans heat until warmed. Place in warmed tortillas and top with cheese, lettuce, tomatoes, sour cream, & salsa.
1/4 tea. salt
1 1/4 C. milk
2 large eggs
2 Tbs. butter, melted
Vegetable cooking spray
Combine first 3 ingredients. Beat with a wire whisk until smooth. Add eggs; beat well. Stir in butter. Cover & chill at least 1 hour. Coat bottom of 6-inch pan with cooking spray. Place over medium heat. Pour Tbs. of batter into pan. Cook one minute. Flip and cook 30 sec.
Top with jam, fruit, or flavored syrup.
Makes about 24
3 C. Flour
3 C. warm water
1 Tbs. (1 pkg.) yeast
Mix ingredients. Cover with clean dishcloth. Leave 3-4 hours or overnight in a warm place.
1 or 2 eggs
1 tsp. salt
1 tsp. baking soda
1 Tbs. sugar
2 Tbs. oil
Stir together. Cook on a griddle.
3 packages of orange jello (3oz.)
2 C. boiling water
2 cans mandarin oranges (11 oz.)
3 Tbs. lemon juice
1 pint orange sherbet
1/2 C. whipping Cream
3 oz. cream chesse
1 C. mini marshmallows
Dissolve jello in boiling water. Drain mandarin oranges, save juice. Add water to juice to make 2 C. Add lemon juice to mandarin juice. Add juice to jello. Beat in Sherbet and let stand until jelly like.
Oil jello mold (olive oil or cooking oil). Arrange mandarin oranges in bottom of mold. Pour jello mixture over oranges. Refrigerate until firm (overnight)
Topping: Beat ingredients with an electric beater. Let stand over night.
Serve topping with jello.
1/2 tsp. salt
1 small package vanilla pudding (not instant)
1/2 Cup milk
1 tsp. baking powder
1 lg. can peaches, drained (save juice)
8 oz. cream cheese
1/2 Cup Sugar
1/2 tsp. cinnamon
Combine flour, baking powder, salt, pudding, egg, & milk in a large bowl. Put into 10" greased pie pan. Place drained peaches on top and set aside. Combine cream cheese, sugar, & 3 Tbs. peach juice. Beat until smooth. Spoon on top of peaches & keep away from edge, about 1 inch. Combine 1 TBS Sugar & Cinnamon. Sprinkle on top. Bake 30-35 minute at 350.
1/3 C. Italian Salad Dressing
7 med. potatoes, peeled & cubed
3/4 C. Celery, sliced
1/3 C. green onions, sliced
4 hard boiled eggs (separate yolk & white)
1 C. Mayo
1/2 C. Sour Cream
1 1/2 tea. dion mustard
Cook potatoes until soft. Drain. Marinade in salad dressing. Chill for 2 hours.
Add celery, onions, & chopped egg whites.
Mix together mayo, sour cream, mustard, & chopped yolk. Fold into Salad mixture. Season woth salt, pepper, & celery seed to taste.
Chill 8 hours.
3 lb. Roast
1 Can Beef Broth
1 Can Beef Consume
1 Can French Onion Soup
Cook in slow cooker for 8 hours.
Serve on French rolls. We like to top ours with sauted green bell pepper & onion and melted pepper-jack cheese.
4 Pork chops
1 Package Rice-a-Roni Spanish Rice
2 Tbs. butter
2 1/4 C. water
1 can chopped tomatoes
In a skillet, over medium-high, brown chops 3 minutes on each side. Set aside. In same skillet, saute rice in butter until golden brown. Stir in water, tomatoes, and rice seasoning. Bring to boil. Cover, simmer on low for 10 minutes. Add chops. Cover & Simmer 8 to 10 minutes or until liquid is absorbed.
2 lbs. round steaks
2 Tbs. Flour
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. paprika
1/2 tsp/ dry mustard
1/4 Cup vegetable oil
3 Tbs. butter
1/2 Cup chopped onion
1 clove garlic (pressed)
3 Tbs.. Soy Sauce
3 Tbs. Brown Sugar
3/4 Cup Sour Cream
Preheat oven 300 degrees
Dust meat with flour & Pound with mallet. Sprinkle with salt, pepper, paprika, & dry mustard. Heat oil in skillet over medium heat; add butter and sear steaks on 1 side. Turn meat; add onion, garlic, water, soy sauce, brown sugar, & sour cream. Cover and bake 30-45 minutes.
Chocolate Cookie Pie Crust
3/4 pound fresh Bing cherries, pitted, coarsely chopped
1/4 Cup Sugar
1/8 teaspoon almond extract
1 quart vanilla ice cream, slightly softened
1/2 Cup miniature semisweet chocolate chips
1 Cup Whipping Cream
12 ounces bittersweet or semisweet chocolate , finely chopped
Stir cherries and sugar over medium heat until sugar dissolves and mixture comes to a boil. Reduce heat, simmer until thick syrup forms stirring often, about 10 minutes. remove from heat. Mix in almond extract. Cool to room temperature.
Place ice cream in large bowl. Fold in cherry mixture and chocolate chips. Pack ice cream into Chocolate Pie crust. Cover pie and freeze.
For Sauce: Bring whipping cream to simmmer. remove from heat. Add chocolate; whisk until smooth.
Rewarm sauce over low heat and serve sauce with pie.
(Sauce and pie can be prepared 3 days ahead. Cover & refrigerate sauce. Keep pie frozen.)
Thursday, November 6, 2008
1 1/2 sticks unsalted butter
1 cup brown sugar
1 large egg
2 Tbs. plus 1 teaspoon molasses
1 Tbs. orange juice
1 Tbs. finely grated orange zest
2 3/4 to 3 cups flour
1 teaspoon baking soda
1/2 teaspoon ground cloves
2 teaspoon ground cinnamon
2 teaspoon ground ginger
In mixing bowl or standing mixer cream together the butter and sugar until light. beat in 1 egg and mix in the molasses, orange juice, and zest. Sift together the dry ingredients and stir them into the wet ingredients to make a smooth dough, adding more flour if the dough is to sticky. Knead dough three times on a lightly floured board.
Shape the dough into 3 logs about 8 inched long wrap in plastic wrap and refrigerate at least 1 hour or overnight.
Preheat oven to 350 degrees, slice logs into thin circles less then 1/8 inch thick, place on lightly greased baking sheet. Bake for about 8 to 10 minutes. Remove from oven transfer cookies to cooling rack, and then enjoy.
1 pound ground beef
1/2 pound to 1 pound bulk pork sausage
garlic to taste use garlic powder
2 large cans tomato puree
2 small cans tomato paste
2 Tbs dried Oregano
1 Tb. fennel (Chop seeds with blender)
coarsely ground black pepper to taste
1 Tb. sugar
3-4 inches of anchovy paste in place of table salt. found in market in tube. don't worry there is no fishy taste, just extra favor.
Red wine to thin sauce to desired consistency. I use the cheapest wine on the shelf or buy the little bottles of four and use one small bottle.
Brown the meats in as little oil as possible, just enough to prevent the from sticking . Add remaining ingredients except for the red wine, mix well. Add wine to the desired consistency. Bring to a boil and let simmer for about 1/2 hour. Remove from heat and if possible allow the sauce to rest in refrigerator for several hours or over night, to meld flavors. I have used same day just sitting less than two hours. The flavor is fine but I have tasted more flavor the next day
Cook your favorite pasta and serve sauce over it topped with grated Parmesan cheese.
I have made this sauce and had leftover enough to make a lasagna with this sauce.
Wednesday, November 5, 2008
1 4oz. can green diced Chile peppers
1 4oz pkg. cream cheese
2 Tbs. chopped onion cooked in butter
1 pkg. med size flour tortillas
1 lb. Colby long horn cheese grated
1 lb. Monterey jack cheese ( I use the combined block of Colby and Monterey Jack)
1 can Mild. Medium or Hot Enchilada sauce (your choice)
Mix first four ingredients in a bowl set aside.
Cook tortillas one at a time in oil over medium heat for a few seconds on each side. drain and dip in milk in a pie plate. Lay flat and top with a small amount of chicken mixture, and both kind of cheese. Fold and put in lightly buttered casserole dish folded side down. Cover with sauce and cook in 350 degree oven for 15 minutes add more cheese on top and continue cooking for ten minutes or until cheese melts. Garnish with sour cream. chopped green onions and black olives.
Monday, November 3, 2008
1 lb. ground beef
1 small chopped onion
2 cloves garlic grated or crushed
1 small chopped red bell pepper
2 cups canned crushed or diced tomatoes
2 can kidney beans
1 tbs chili powder
1 tbs cumin
1 tsp dried oregano
1/2 tsp salt
cayenne pepper to taste
1 cup flour
1/2 c. yellow cornmeal
1/2 tsp salt
1 stick butter shilled and thinly sliced
1/4 c. cold water
For the Filling: brown ground beef with onions, garlic, and bell pepper in a skillet. Add tomatoes and seasonings cooking for about 5 minutes. Then add the drained beans and cook for 5 more minutes. Put the filling in a casserole dish to cool while you make the crust.
For the crust: Heat the oven to 400 degrees. Sift together the flour cornmeal and salt into a medium bowl. Cut in the butter until the mixture looks like course meal. Add the water and toss lightly with a fork until it begins to come together. Gather it together and press it into disc, then on a floured surface roll it out like you would pie crust and cover the casserole dish over the filling. Cut large slits in the crust to let steam escape and bake for 30 minutes until the crust is lightly browned.
Saturday, November 1, 2008
8 hot dogs
1 Tablespoons butter, melted
1 Tablespoon grated Parmesan Cheese
Separate corn bread twist, wrap one strip around each hot dog. Brush with butter, sprinkle with Parmesan cheese. Place on a lightly greased baking sheet. Bake 375 for 11-13 minutes or until golden brown.
1 medium green bell pepper
1 medium red bell pepper
4 boneless, skinless chicken breast halves
2 teaspoon vegetable oil, divided
1 garlic clove, pressed
1 envelope Onion Soup Mix
1/2 Cup water
1.2 cup salsa
12 flour tortillas, warmed
Cut bell peppers into 1/2-inch strips. Cut chicken into thin strips.
Heat pan over medium-high heat. Add 1 teaspoon oil and chicken. Stir-fry 3-4 minutes or until chicken is no longer pink. Remove from skillet; set aside. Add remaining oil, bell peppers, and garlic into pan. Stir-fry 1-2 minutes or until vegetables are crisp-tender.
Add chicken, onion soup mix, water, and salsa to bell pepper mix. Cook and stir 2-3 minutes or until heated through.
Serve in Tortillas.
2 Cups Sugar
2/3 Cup Milk
1 Cup Marshmallow Cream
1 Cup Peanut Butter (I like to use chunky)
1 teaspoon Vanilla
Stir Sugar and milk over medium heat till it boils. Let is boil (without stirring) until temperature reaches 234 degrees, about 5 minute. Remove from heat. Add remaining ingredients. Pour into a buttered 9x9 inch pan. Let harden.
1 Cup Sugar
2 Cups Flour
1/2 teaspoon Cloves
1 teaspoon Cinnamon
1 teaspoon Baking Soda
1 teaspoon Salt
1 teaspoon vanilla
1 Cup Applesauce
1 Cup Chocolate Chips
Combine Shortening and Sugar. Mix next five ingredients together then add it to the sugar mixture. Add egg, vanilla, and applesauce. Stir in chocolate chips. Bake at 375 for 15-20 minutes.
1 1/2 lbs. Ground Beef
3/4 C. chopped onion
2 TBS soy sauce
2 TBS Brown Sugar
1 4oz. can mushrooms (drain)
1 can cream of chicken soup
1 1/2 C. rice
1 med. pumpkin (cleaned out)
Brown Hamburger and onion, drain. Add soy sauce, sugar, mushrooms, & soup. Cook rice and add to meat mixture. Pour into pumpkin. Put on lid. Bake on baking sheet at 350 for 1 hour.
Optional: scrap sides of pumpkin into soup before serving
3 C. sugar
1 C. vegetable oil
3 eggs, beaten
1 lb. canned pumpkin
3 1/2 C. flour
2 tsp. soda
2 tsp. salt
1 tsp. cinnamon
1 tsp. allspice
1 tsp. nutmeg
1/2 tsp. ground cloves
2/3 C. water
Optional: chocolate chips
Mix sugar, oil, and eggs together. Add pumpkin, then add dry ingredients and water, stirring just until mixed. Mix in Chocolate Chips. Pour batter into 2 greased and floured 9x5 inch loaf pans. Bake at 350 for 1 hour.
3 1/2 C. cold milk
2 small packages Instant Chocolate Pudding
12 oz. Cool Whip
16 oz. Chocolate Sandwich cookies, crushed
Decorations: Pepperidge Farm Milano Cookies, decorating icing, candy corm and pumpkins
Pour milk into large bowl. Add pudding mixes. Beat with wire whisk or electric mixer of lowest speed 2 minutes or until blended. Gently stir in whipped topping and 1/2 of the crushed cookies. Spoon into 13x9 inch dish. Sprinkle with reaming crushed cookies. Refrigerate 1 hour or until ready to serve. Decorate to look like a graveyard. (I use Pepperidge Farm Milano Cookies to make head stones and decorate them gel icing. Create a fence with candy corn and sprinkle a few pumpkins throughout the graveyard.)
Serving: 12 Tacos
1 1/2 pounds boneless skinless chicken breasts
3 Tablespoons lime juice
1 Tablespoon chili power
1 Cup frozen corn
1 Cup chunky salsa
12 flour tortillas (6 inches), warmed
Toppings: Sour Cream, shredded cheddar cheese, and shredded lettuce
Place the chicken in a 3-qt. slow cooker. Combine lime juice and chili power; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender.
Remove chicken; cool slightly. Shred and return to slow cooker. Stir in corn and salsa. Cover and cook on low for 30 minutes or until heated through.
Serve in tortillas with desired toppings.
1/4 cup extra-virgin olive oil
2 garlic cloves, chopped
1/2 teaspoon dried crushed red peppers
1/2 teaspoon fennel seeds
2 medium leeks (white & pale green parts only). split lengthwise, sliced crosswise
1 1/4 pounds plum tomatoes, diced
1/2 cup dry white wine
1 tablespoon white wine vinegar
12 ounces linguine
1 3/4 cups freshly grated Parmesan Cheese, divided
(I added sausage and artichoke heart to the sauce, it was really good. You can also add small clams or mussels into the sauce for a sea-food dish)
Heat oil in large skillet over medium-high heat. Add next 3 ingredients; saute 1 minute. Add leeks; saute until beginning to soften, about 4 minutes. Add diced tomatoes; stir 1 minute. Add wine and vinegar; bring to a boil. Cover and cook until tomatoes break down. Stirring often, about 5 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 1/4 cups pasta cooking liquid.
Add pasta, 1/2 cup reserved pasta liquid, and 3/4 cup cheese to sauce in skillet. Toss over medium-high heat until sauce coats pasta, adding more liquid by 1/4 cupfuls if dry. Seaosn with salt and pepper. Serve, passing 1 cup cheese separately.