Ingredients:
2 large eggs
3/4 cup sugar
1 cup smashed ripe bananas (about 3 medium)
1/3 cup buttermilk
1 tablespoon vegetable oil
1 tablespoon vanilla extract
1 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Preparation:
Preheat oven to 325°F. Lightly grease 8 1/2x4 1/2x2 1/2-inch pan; dust with flour. Using electric mixer; beat eggs and sugar in large bowl until thick and light, about 5 minutes. Mix in smashed bananas, buttermilk, oil and vanilla. Sift flour, baking powder, baking soda and salt over mixture; beat until just blended. Transfer batter to prepared pan.
Bake bread until golden brown on top and tester inserted into center comes out clean, about 1 hour. Turn bread out onto rack and cool.
http://www.epicurious.com/recipes/food/views/4331
baked flounder fillets in lemon-soy vinaigrette
Ingredients:
two 6-ounce flounder fillets
1 garlic clove
2 tablespoons fresh lemon juice
2 teaspoons soy sauce
1/2 teaspoon sugar
1/2 teaspoon salt
2 tablespoons olive oil
Preparation:
Preheat oven to 450°F.
Arrange fillets in a ceramic or glass baking dish just large enough to hold them in one layer. Mince garlic and in a small bowl combine with lemon juice, soy sauce, sugar, and salt. Whisk in oil until emulsified and pour vinaigrette over fish.
Bake fish in middle of oven until just cooked through and no longer translucent, 5 to 7 minutes.
http://www.epicurious.com/recipes/food/views/15169
two 6-ounce flounder fillets
1 garlic clove
2 tablespoons fresh lemon juice
2 teaspoons soy sauce
1/2 teaspoon sugar
1/2 teaspoon salt
2 tablespoons olive oil
Preparation:
Preheat oven to 450°F.
Arrange fillets in a ceramic or glass baking dish just large enough to hold them in one layer. Mince garlic and in a small bowl combine with lemon juice, soy sauce, sugar, and salt. Whisk in oil until emulsified and pour vinaigrette over fish.
Bake fish in middle of oven until just cooked through and no longer translucent, 5 to 7 minutes.
http://www.epicurious.com/recipes/food/views/15169
Yellow Rice
Ingredients:
2 teaspoons vegetable oil
2 tablespoons chopped shallot
1 garlic clove, chopped
1 1/2 cups jasmine rice or basmati rice, well rinsed
2 1/4 cups low-salt chicken broth
1 teaspoon (scant) salt
1/2 teaspoon (scant) turmeric
Preparation:
Heat oil in heavy medium saucepan over medium-high heat. Add shallot and garlic; saute until just beginning to brown, about 2 minutes. Add rice, broth, salt, and turmeric. Bring rice to boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, about 18 minutes.
2 teaspoons vegetable oil
2 tablespoons chopped shallot
1 garlic clove, chopped
1 1/2 cups jasmine rice or basmati rice, well rinsed
2 1/4 cups low-salt chicken broth
1 teaspoon (scant) salt
1/2 teaspoon (scant) turmeric
Preparation:
Heat oil in heavy medium saucepan over medium-high heat. Add shallot and garlic; saute until just beginning to brown, about 2 minutes. Add rice, broth, salt, and turmeric. Bring rice to boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, about 18 minutes.
Chicken Peanut Curry
Ingredients:
3 lbs boneless, skinless chicken pieces (or you can use bone-in for added flavor), cut into 1 1/2 inch wide chunks or strips
1/2 cup flour
4 Tbsp curry powder
2 teaspoons Kosher salt
1/2 teaspoon freshly ground peppercorns
1/2 cup olive oil
2 Tbsp fresh ginger, minced
2 Tbsp garlic, minced
2 serrano chili peppers, seeded, de-veined, minced
4 cups chicken broth
1/2 cup peanut butter (if using freshly ground peanuts, add 2 teaspoons of sugar)
1 teaspoon ground coriander seeds
8 green onions, chopped, greens included
1/3 cup each finely chopped mint and cilantro
2 limes cut into wedges
Preparation:
1 Rinse chicken and pat dry. In a small sturdy paper bag, combine the flour, curry powder, salt and pepper. Shake well. Add the chicken pieces and shake to coat well.
2 Heat oil in a large saucepan on medium high heat. Add chicken pieces. Cook 5-10 minutes (depending on size of chicken pieces) tossing occasionally to cook chicken evenly. Add the ginger, garlic, chili pepper and 1/2 cup of the chicken broth to the saucepan. Cook for 3 minutes, scraping the pan with a spatula and stirring to combine everything well.
3 Add the peanut butter, stirring quickly to incorporate it with the chicken. Add the remaining 3 1/2 cups of broth slowly, stirring continuously to maintain an even texture. Let simmer for 10 minutes. Right before serving, add the coriander and green onions. Salt to taste.
4 Serve with rice. Top each serving with fresh cilantro and mint. Squeeze a little lime juice over it as well.
Serves 6-8.
http://www.elise.com/recipes/archives/001419chicken_peanut_curry.php
3 lbs boneless, skinless chicken pieces (or you can use bone-in for added flavor), cut into 1 1/2 inch wide chunks or strips
1/2 cup flour
4 Tbsp curry powder
2 teaspoons Kosher salt
1/2 teaspoon freshly ground peppercorns
1/2 cup olive oil
2 Tbsp fresh ginger, minced
2 Tbsp garlic, minced
2 serrano chili peppers, seeded, de-veined, minced
4 cups chicken broth
1/2 cup peanut butter (if using freshly ground peanuts, add 2 teaspoons of sugar)
1 teaspoon ground coriander seeds
8 green onions, chopped, greens included
1/3 cup each finely chopped mint and cilantro
2 limes cut into wedges
Preparation:
1 Rinse chicken and pat dry. In a small sturdy paper bag, combine the flour, curry powder, salt and pepper. Shake well. Add the chicken pieces and shake to coat well.
2 Heat oil in a large saucepan on medium high heat. Add chicken pieces. Cook 5-10 minutes (depending on size of chicken pieces) tossing occasionally to cook chicken evenly. Add the ginger, garlic, chili pepper and 1/2 cup of the chicken broth to the saucepan. Cook for 3 minutes, scraping the pan with a spatula and stirring to combine everything well.
3 Add the peanut butter, stirring quickly to incorporate it with the chicken. Add the remaining 3 1/2 cups of broth slowly, stirring continuously to maintain an even texture. Let simmer for 10 minutes. Right before serving, add the coriander and green onions. Salt to taste.
4 Serve with rice. Top each serving with fresh cilantro and mint. Squeeze a little lime juice over it as well.
Serves 6-8.
http://www.elise.com/recipes/archives/001419chicken_peanut_curry.php
Honey-Soy Glazed Sea Bass
Ingredients:
For the Fish:
6-6 ounce Sea Bass Filets
For the Marinate:
1-Cup Honey
1-Cup Soy Sauce (Light)
3/4-Cup White Wine Vinegar
3/4 –Cup Canola Oil
Place all ingredients in a blender and blend for 1 minute. Place marinate in a plastic container and set aside. This marinate can be pre made and will last for 10 days.
For the Stir-Fry:
1/2-Cup Carrots, Julienne
1/2-Cup Green Squash, Julienne
1/2-Cup Yellow Squash, Julienne
1/2-Cup Beans Sprouts
1-Cup Rice Noodles, Pre cooked
1/4-Cup Cilantro and Basil, Chopped together
Preparation:
Pre heat your oven to 300 degrees, with olive oil and a non stick sauté pan sear the Sea Bass on one side until it is browned, then place in a baking pan and pour the marinate on top of the fish; enough marinate to cover 1/4 of the fish. Place the dish in the oven for about 7 minutes; a great tip is to use a toothpick in the center of the fish, if it goes in easy it is done.
In a Wok or Sauté pan sauté the vegetables in a little Sesame oil until tender; you should cook these very hot and fast. Toss in your noodles and chopped herbs, add a spoon of the marinate to the vegetables this will create a glaze to your vegetables.
Lie out 6 bowls, Place the stir-fry in the center and lay the fish on top. Strain marinade and pour it on top of the fish. Garnish the fish with fresh basil and cilantro.
Note: The rice noodles can be found at Asian markets and specialty food shops. Cook them just like Pasta.
Julienne; is food that has been cut like a matchstick, cut into strips.
http://arnoldpalmers.squarespace.com/desert_dish_blog/2007/6/12/honey-soy-glazed-sea-bass.html
For the Fish:
6-6 ounce Sea Bass Filets
For the Marinate:
1-Cup Honey
1-Cup Soy Sauce (Light)
3/4-Cup White Wine Vinegar
3/4 –Cup Canola Oil
Place all ingredients in a blender and blend for 1 minute. Place marinate in a plastic container and set aside. This marinate can be pre made and will last for 10 days.
For the Stir-Fry:
1/2-Cup Carrots, Julienne
1/2-Cup Green Squash, Julienne
1/2-Cup Yellow Squash, Julienne
1/2-Cup Beans Sprouts
1-Cup Rice Noodles, Pre cooked
1/4-Cup Cilantro and Basil, Chopped together
Preparation:
Pre heat your oven to 300 degrees, with olive oil and a non stick sauté pan sear the Sea Bass on one side until it is browned, then place in a baking pan and pour the marinate on top of the fish; enough marinate to cover 1/4 of the fish. Place the dish in the oven for about 7 minutes; a great tip is to use a toothpick in the center of the fish, if it goes in easy it is done.
In a Wok or Sauté pan sauté the vegetables in a little Sesame oil until tender; you should cook these very hot and fast. Toss in your noodles and chopped herbs, add a spoon of the marinate to the vegetables this will create a glaze to your vegetables.
Lie out 6 bowls, Place the stir-fry in the center and lay the fish on top. Strain marinade and pour it on top of the fish. Garnish the fish with fresh basil and cilantro.
Note: The rice noodles can be found at Asian markets and specialty food shops. Cook them just like Pasta.
Julienne; is food that has been cut like a matchstick, cut into strips.
http://arnoldpalmers.squarespace.com/desert_dish_blog/2007/6/12/honey-soy-glazed-sea-bass.html
Chicken and Black-Bean Guacomole Tostadas
Ingredients:
1 large ripe avocado, peeled, pitted
4 teaspoons fresh lime juice
2/3 cup canned black beans, rinsed, drained
2 green onions, chopped
Hot pepper sauce (such as Tabasco)
2 cooked chicken breast halves, shredded (about 1 3/4 cups)
1 tomato, seeded, chopped
2 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
Lime juice
4 purchased tostada shells (crisp corn tortillas)
2 cups shredded lettuce
2/3 cup crumbled mild goat cheese (such as Montrachet) or
feta cheese
Purchased salsa
Preparation:
Place avocado in medium bowl. Add lime juice and mash until almost smooth. Mix in beans and green onions. Season guacamole to taste with hot sauce, salt and pepper.
Combine shredded chicken, tomato, cilantro and cumin in small bowl. Season chicken mixture to taste with lime juice, salt and pepper.
Arrange tostada shells on plates. Top with lettuce, guacamole and chicken mixture. Sprinkle with goat cheese. Spoon salsa over and serve.
http://www.epicurious.com/recipes/food/views/1761
1 large ripe avocado, peeled, pitted
4 teaspoons fresh lime juice
2/3 cup canned black beans, rinsed, drained
2 green onions, chopped
Hot pepper sauce (such as Tabasco)
2 cooked chicken breast halves, shredded (about 1 3/4 cups)
1 tomato, seeded, chopped
2 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
Lime juice
4 purchased tostada shells (crisp corn tortillas)
2 cups shredded lettuce
2/3 cup crumbled mild goat cheese (such as Montrachet) or
feta cheese
Purchased salsa
Preparation:
Place avocado in medium bowl. Add lime juice and mash until almost smooth. Mix in beans and green onions. Season guacamole to taste with hot sauce, salt and pepper.
Combine shredded chicken, tomato, cilantro and cumin in small bowl. Season chicken mixture to taste with lime juice, salt and pepper.
Arrange tostada shells on plates. Top with lettuce, guacamole and chicken mixture. Sprinkle with goat cheese. Spoon salsa over and serve.
http://www.epicurious.com/recipes/food/views/1761
Beef Tenderloin with Port-Balsamic Sauce
Ingredients:
1 cup ruby Port
1 cup dry white wine
2 8-ounce beef tenderloin steaks
All purpose flour
3 tablespoons unsalted butter
1 tablespoon olive oil
2 tablespoons balsamic vinegar
Preparation:
Boil Port and wine in heavy small saucepan until mixture is reduced to 2/3 cup, about 8 minutes. Set aside.
Sprinkle steaks with salt and pepper. Dust with flour; shake off excess. Melt 1 tablespoon butter with oil in heavy large skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to platter (do not clean skillet); tent steaks with foil to keep warm.
Add Port mixture and vinegar to same skillet and bring to boil, scraping up any browned bits. Boil until reduced to sauce consistency, about 2 minutes. Remove from heat. Add remaining 2 tablespoons butter and whisk just until melted. Season sauce to taste with salt and pepper. Transfer steaks to plates. Spoon sauce over and serve.
http://www.epicurious.com/recipes/food/views/5808
1 cup ruby Port
1 cup dry white wine
2 8-ounce beef tenderloin steaks
All purpose flour
3 tablespoons unsalted butter
1 tablespoon olive oil
2 tablespoons balsamic vinegar
Preparation:
Boil Port and wine in heavy small saucepan until mixture is reduced to 2/3 cup, about 8 minutes. Set aside.
Sprinkle steaks with salt and pepper. Dust with flour; shake off excess. Melt 1 tablespoon butter with oil in heavy large skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to platter (do not clean skillet); tent steaks with foil to keep warm.
Add Port mixture and vinegar to same skillet and bring to boil, scraping up any browned bits. Boil until reduced to sauce consistency, about 2 minutes. Remove from heat. Add remaining 2 tablespoons butter and whisk just until melted. Season sauce to taste with salt and pepper. Transfer steaks to plates. Spoon sauce over and serve.
http://www.epicurious.com/recipes/food/views/5808
Chinese Barbecued Pork with Garlic Sauce
Ingredients:
For barbecued pork:
1 tablespoon hoisin sauce
1 tablespoon ketchup
1 tablespoon soy sauce
2 teaspoons minced garlic
1/2 teaspoon sugar
a 3/4-pound pork tenderloin
For garlic sauce:
2 tablespoons soy sauce
1 1/2 tablespoons minced garlic
1 teaspoon rice vinegar
1 teaspoon sugar
1 teaspoon Asian chili oil, or 1 teaspoon Asian sesame oil plus Tabasco to taste
1/4 cup fresh coriander leaves, washed well, spun dry, and torn
Preparation:
Make barbecued pork:
Preheat oven to 350°F. and line a shallow baking pan with foil.
In a small bowl whisk together hoisin sauce, ketchup, soy sauce, garlic, and sugar. Put pork tenderloin in baking pan and coat with hoisin sauce mixture. Roast pork in middle of oven 35 to 40 minutes, or until a meat thermometer inserted in center registers 160°F. Cool pork completely in baking pan.
Make garlic sauce while pork is cooling:
In a small bowl stir together sauce ingredients until sugar is dissolved.
Transfer pork to a cutting board and with a knife held at a 45° angle cut meat across grain into thin slices. Arrange pork, overlapping slices slightly, over noodles. Spoon garlic sauce over pork and sprinkle pork with coriander.
http://www.epicurious.com/recipes/food/views/11820
For barbecued pork:
1 tablespoon hoisin sauce
1 tablespoon ketchup
1 tablespoon soy sauce
2 teaspoons minced garlic
1/2 teaspoon sugar
a 3/4-pound pork tenderloin
For garlic sauce:
2 tablespoons soy sauce
1 1/2 tablespoons minced garlic
1 teaspoon rice vinegar
1 teaspoon sugar
1 teaspoon Asian chili oil, or 1 teaspoon Asian sesame oil plus Tabasco to taste
1/4 cup fresh coriander leaves, washed well, spun dry, and torn
Preparation:
Make barbecued pork:
Preheat oven to 350°F. and line a shallow baking pan with foil.
In a small bowl whisk together hoisin sauce, ketchup, soy sauce, garlic, and sugar. Put pork tenderloin in baking pan and coat with hoisin sauce mixture. Roast pork in middle of oven 35 to 40 minutes, or until a meat thermometer inserted in center registers 160°F. Cool pork completely in baking pan.
Make garlic sauce while pork is cooling:
In a small bowl stir together sauce ingredients until sugar is dissolved.
Transfer pork to a cutting board and with a knife held at a 45° angle cut meat across grain into thin slices. Arrange pork, overlapping slices slightly, over noodles. Spoon garlic sauce over pork and sprinkle pork with coriander.
http://www.epicurious.com/recipes/food/views/11820
Cinnamon Crumble Apple Pie
Ingredients:
Crust
1 1/3 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup frozen solid vegetable shortening, cut into 1/2-inch cubes
3 tablespoons (or more) ice water
1/2 teaspoon apple cider vinegar
Filling
3 1/4 pounds Granny Smith apples, peeled, cored, sliced 1/4 inch thick
2/3 cup sugar
2 tablespoons all purpose flour
2 teaspoons ground cinnamon
2 tablespoons unsalted butter, melted
Topping
1 cup all purpose flour
1/2 cup sugar
1/4 cup (packed) golden brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
Vanilla ice cream
Preparation:
For crust:
Mix flour, salt, and sugar in large bowl. Add butter and shortening; rub in with fingertips until coarse meal forms. Mix 3 tablespoons ice water and vinegar in small bowl to blend. Drizzle over flour mixture; stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 30 minutes.
Position rack in center of oven and preheat to 400°F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1/2 inch; turn edge under and crimp decoratively. Refrigerate while preparing filling and topping.
For filling:
Mix all ingredients in large bowl to coat apples.
For topping:
Blend first 5 ingredients in processor. Add chilled butter cubes; using on/off turns, cut in until mixture resembles wet sand.
Toss filling to redistribute juices; transfer to crust, mounding in center. Pack topping over and around apples. Bake pie on baking sheet until topping is golden, about 40 minutes (cover top with foil if browning too quickly). Reduce oven temperature to 350°F. Bake until apples in center are tender when pierced and filling is bubbling thickly at edges, about 45 minutes longer. Cool until warm, about 1 hour. Serve with ice cream.
http://www.epicurious.com/recipes/food/views/108650
Crust
1 1/3 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup frozen solid vegetable shortening, cut into 1/2-inch cubes
3 tablespoons (or more) ice water
1/2 teaspoon apple cider vinegar
Filling
3 1/4 pounds Granny Smith apples, peeled, cored, sliced 1/4 inch thick
2/3 cup sugar
2 tablespoons all purpose flour
2 teaspoons ground cinnamon
2 tablespoons unsalted butter, melted
Topping
1 cup all purpose flour
1/2 cup sugar
1/4 cup (packed) golden brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
Vanilla ice cream
Preparation:
For crust:
Mix flour, salt, and sugar in large bowl. Add butter and shortening; rub in with fingertips until coarse meal forms. Mix 3 tablespoons ice water and vinegar in small bowl to blend. Drizzle over flour mixture; stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 30 minutes.
Position rack in center of oven and preheat to 400°F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1/2 inch; turn edge under and crimp decoratively. Refrigerate while preparing filling and topping.
For filling:
Mix all ingredients in large bowl to coat apples.
For topping:
Blend first 5 ingredients in processor. Add chilled butter cubes; using on/off turns, cut in until mixture resembles wet sand.
Toss filling to redistribute juices; transfer to crust, mounding in center. Pack topping over and around apples. Bake pie on baking sheet until topping is golden, about 40 minutes (cover top with foil if browning too quickly). Reduce oven temperature to 350°F. Bake until apples in center are tender when pierced and filling is bubbling thickly at edges, about 45 minutes longer. Cool until warm, about 1 hour. Serve with ice cream.
http://www.epicurious.com/recipes/food/views/108650
Wasabi Mashed Potatoes
Ingredients:
3 lb russet potatoes, peeled, cut into 2-inch pieces
¾ C whole milk
1 TB wasabi powder
¼ C (½ stick) butter
Preparation:
Place potatoes in large pot of cold salted water. Boil until tender, about 20’. Drain. Return to pot; mash. Combine ¾ C milk and 1 TB wasabi powder in small bowl. Stir to dissolve powder. Add milk mixture and butter to potatoes. Using electric mixer, beat potatoes until fluffy and smooth. Season potatoes to taste with salt and pepper. (Can be prepared 2 h ahead. Cover and keep at room temperature. Rewarm mashed potatoes over low heat, stirring frequently.)
3 lb russet potatoes, peeled, cut into 2-inch pieces
¾ C whole milk
1 TB wasabi powder
¼ C (½ stick) butter
Preparation:
Place potatoes in large pot of cold salted water. Boil until tender, about 20’. Drain. Return to pot; mash. Combine ¾ C milk and 1 TB wasabi powder in small bowl. Stir to dissolve powder. Add milk mixture and butter to potatoes. Using electric mixer, beat potatoes until fluffy and smooth. Season potatoes to taste with salt and pepper. (Can be prepared 2 h ahead. Cover and keep at room temperature. Rewarm mashed potatoes over low heat, stirring frequently.)
Swedish Corn Bread
Ingredients:
1 ½ C sugar
½ C (1 stick) unsalted butter, room temperature
3 large eggs
2 C water
2 C yellow cornmeal
2 C all purpose flour
1 TB baking powder
1 tsp salt
Preparation:
Preheat oven to 400°F. Butter 13x9x2” glass baking dish. Beat sugar and butter in large bowl until blended. Add eggs and beat until well blended. Beat in 2 C water and cornmeal. Sift flour, baking powder and salt into small bowl. Add to cornmeal mixture; stir just until blended. Transfer batter to prepared pan.
Bake until bread is golden brown and tester inserted into center comes out clean, about 35’. Transfer dish to rack and cool corn bread slightly. Serve warm or at room temperature. (Can be prepared 1 day ahead. Cool bread completely. Cover with foil and store at room temperature.)
1 ½ C sugar
½ C (1 stick) unsalted butter, room temperature
3 large eggs
2 C water
2 C yellow cornmeal
2 C all purpose flour
1 TB baking powder
1 tsp salt
Preparation:
Preheat oven to 400°F. Butter 13x9x2” glass baking dish. Beat sugar and butter in large bowl until blended. Add eggs and beat until well blended. Beat in 2 C water and cornmeal. Sift flour, baking powder and salt into small bowl. Add to cornmeal mixture; stir just until blended. Transfer batter to prepared pan.
Bake until bread is golden brown and tester inserted into center comes out clean, about 35’. Transfer dish to rack and cool corn bread slightly. Serve warm or at room temperature. (Can be prepared 1 day ahead. Cool bread completely. Cover with foil and store at room temperature.)
Steve's Homemade Pizza
Makes 3 medium pizzas
Crust Ingredients:
1 1/3 C warm water (105oF)
¼ C non-fat dry milk
½ tsp salt
1 TB sugar
1 pk dry yeast
4 C flour
2 TB olive oil
9 oz olive oil (or melted butter)
Butter-flavored Pam
Preparation:
Combine yeast, sugar, salt, and dry milk in a lg (2qt) bowl. Add water and stir to mix well. Sit for 2’, add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on flat surface and knead for 10’. Divide into 3 balls and using rolling pin, spread each into 9” circle. Place ~3oz of oil into each of three 9” cake pans, spread evenly. Place dough circles into cake pans, spray outer edges with Pam. Cover with a plate and place in warm area to rise for 1 – 1 ½ hours.
Combine sauce and let sit for 1 h (I usually double sauce recipe):
Sauce Ingredients:
1 8oz can tomato sauce
1 tsp dry oregano
½ tsp marjoram
½ tsp dry basil
½ tsp garlic salt
Shredded Mozzarella Cheese
toppings (pepperoni, sausage, etc)
Preheat oven to 475oF. Remove dough from baking pans if desired, and can finger-spread out to desired tickness and size. Spoon 1/3-2/3 cup sauce on dough and spread to within 1” of edge. Distribute 1 ½ oz shredded mozzarella cheese on sauce. Place topping of your choice in this order: pepperoni/ham, vegetables, cooked meats (sausage, beef, bacon).
Top with 3oz mozzarella cheese. Cook until cheese is bubbling and outer crust is brown.
Crust Ingredients:
1 1/3 C warm water (105oF)
¼ C non-fat dry milk
½ tsp salt
1 TB sugar
1 pk dry yeast
4 C flour
2 TB olive oil
9 oz olive oil (or melted butter)
Butter-flavored Pam
Preparation:
Combine yeast, sugar, salt, and dry milk in a lg (2qt) bowl. Add water and stir to mix well. Sit for 2’, add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on flat surface and knead for 10’. Divide into 3 balls and using rolling pin, spread each into 9” circle. Place ~3oz of oil into each of three 9” cake pans, spread evenly. Place dough circles into cake pans, spray outer edges with Pam. Cover with a plate and place in warm area to rise for 1 – 1 ½ hours.
Combine sauce and let sit for 1 h (I usually double sauce recipe):
Sauce Ingredients:
1 8oz can tomato sauce
1 tsp dry oregano
½ tsp marjoram
½ tsp dry basil
½ tsp garlic salt
Shredded Mozzarella Cheese
toppings (pepperoni, sausage, etc)
Preheat oven to 475oF. Remove dough from baking pans if desired, and can finger-spread out to desired tickness and size. Spoon 1/3-2/3 cup sauce on dough and spread to within 1” of edge. Distribute 1 ½ oz shredded mozzarella cheese on sauce. Place topping of your choice in this order: pepperoni/ham, vegetables, cooked meats (sausage, beef, bacon).
Top with 3oz mozzarella cheese. Cook until cheese is bubbling and outer crust is brown.
Spinach salad with Apples, Avocado and Bacon
Ingredients:
1 C vegetable oil
¼ C powdered sugar
¼ C apple cider vinegar
1 TB fresh lemon juice
1 ½ tsp dry mustard
1 ½ tsp paprika
½ tsp ground ginger
½ lb bacon slices, chopped
2 6-oz bags baby spinach leaves
2 medium-size red apples (such as Red Delicious or Gala), halved, cored, thinly sliced
1 C very thinly sliced red onion
1 ripe avocado, halved, pitted, peeled, cubed
Preparation:
Whisk oil, powdered sugar, vinegar, lemon juice, dry mustard, paprika and ground ginger in small bowl to blend. Season to taste with salt and pepper. Sauté chopped bacon slices in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer chopped bacon to paper towel and drain. Combine baby spinach leaves, apple slices, red onion, avocado and bacon in large bowl. Toss salad with enough dressing to coat. Divide salad among plates and serve.
1 C vegetable oil
¼ C powdered sugar
¼ C apple cider vinegar
1 TB fresh lemon juice
1 ½ tsp dry mustard
1 ½ tsp paprika
½ tsp ground ginger
½ lb bacon slices, chopped
2 6-oz bags baby spinach leaves
2 medium-size red apples (such as Red Delicious or Gala), halved, cored, thinly sliced
1 C very thinly sliced red onion
1 ripe avocado, halved, pitted, peeled, cubed
Preparation:
Whisk oil, powdered sugar, vinegar, lemon juice, dry mustard, paprika and ground ginger in small bowl to blend. Season to taste with salt and pepper. Sauté chopped bacon slices in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer chopped bacon to paper towel and drain. Combine baby spinach leaves, apple slices, red onion, avocado and bacon in large bowl. Toss salad with enough dressing to coat. Divide salad among plates and serve.
Penne alla Vodka
Ingredients:
3 TB unsalted butter
2 lg garlic cloves, finely chopped
2 oz thinly sliced prosciutto, cut into thin strips
28-35oz can Italian peeled tomatoes, drained and coarsely chopped
½ tsp crushed red pepper
½ C heavy cream
¼ C vodka
salt
1 lb penne, boiled to al dente
½ C freshly grated Parmigiano-Reggiano
Preparation:
In a large skillet, melt butter over medium heat. Add garlic and cook until golden (about 2’). Stir in prosciutto and cook for about 1’.
Add tomatoes + red pepper and simmer 5’. Stir in the cream and cook, stirring well for 1’. Add vodka and cook 2’. Season to taste with salt.
Add pasta to skillet and toss until pasta well coated. Add cheese and toss again.
3 TB unsalted butter
2 lg garlic cloves, finely chopped
2 oz thinly sliced prosciutto, cut into thin strips
28-35oz can Italian peeled tomatoes, drained and coarsely chopped
½ tsp crushed red pepper
½ C heavy cream
¼ C vodka
salt
1 lb penne, boiled to al dente
½ C freshly grated Parmigiano-Reggiano
Preparation:
In a large skillet, melt butter over medium heat. Add garlic and cook until golden (about 2’). Stir in prosciutto and cook for about 1’.
Add tomatoes + red pepper and simmer 5’. Stir in the cream and cook, stirring well for 1’. Add vodka and cook 2’. Season to taste with salt.
Add pasta to skillet and toss until pasta well coated. Add cheese and toss again.
Olive Garden Eggplant Parmigiana
Ingredients: parmigiana
1 eggplant (peel, sliced ¼”)
Flour
Oil
Seasoned salt
1 lb jar meat-flavored Prego
¼ C grape jelly
14oz can sliced-sytle stewed tomatoes
4 sl mozzarella cheese
Preparation:
Moisten eggplant and coat lightly in flour, quickly brown in oil, dusting each side generously with seasoned salt. When fork tender and golden brown, transfer to jelly roll pan. Cover loosely with foil and bake 375o 20-25’ or until tender. Use 8 slices for this amount of sauce.
Combine sauce ingredients (break up with fork) and heat medium until piping hot. Do not boil, but be sure jelly is melted. Arrange 2 sl eggplant on each of 4 plates. Cover each with 1 sl mozzarella. Ladle sauce over all, not to cover completely. Place plates in 375o oven just to melt cheese.
1 eggplant (peel, sliced ¼”)
Flour
Oil
Seasoned salt
1 lb jar meat-flavored Prego
¼ C grape jelly
14oz can sliced-sytle stewed tomatoes
4 sl mozzarella cheese
Preparation:
Moisten eggplant and coat lightly in flour, quickly brown in oil, dusting each side generously with seasoned salt. When fork tender and golden brown, transfer to jelly roll pan. Cover loosely with foil and bake 375o 20-25’ or until tender. Use 8 slices for this amount of sauce.
Combine sauce ingredients (break up with fork) and heat medium until piping hot. Do not boil, but be sure jelly is melted. Arrange 2 sl eggplant on each of 4 plates. Cover each with 1 sl mozzarella. Ladle sauce over all, not to cover completely. Place plates in 375o oven just to melt cheese.
Sopranos Eggplant Parmigiana
Ingredients:
2 medium eggplants (1 lb)
salt
olive oil or vegetable oil for pan frying
2 ½ C marinara sauce
8 oz fresh mozzarella, thin slice
½ C fresh grated Pecorino Romano or Parmigiano-Reggiano
(marinara sauce, 3 C)
2 lg garlic cloves, lightly smashed
¼ C olive oil
2 lbs very ripe plum tomato (peel, seed, chop)
or 28oz can Italian peeled tomatoes, drain & chop
salt
8 – 10 fresh basil leaves, torn into pieces)
Preparation:
Trim eggplants and cut into ¼”think slices. Layer in one or more colanders, sprinkling each layer with salt. Let drain 30’. Rinse and pat dry.
Pour ½” oil into one or more large deep skillets and heat over medium. Fry slices in batches in single layer, turning once, until brown on both sides.
Preheat 350oF.
Spread thin layer of tomato sauce on bottom of one or more shallow baking dishes. Make a layer of eggplant slices, overlapping slightly. Top with layer of mozzarella, another layer of sauce, and sprinkle with grated cheese. Repeat. (can cover and refridgerate several hours or O/N, remove from fridge 30’ before baking).
Bake 45-60’ or until sauce bubbly and mozzarella is melted. Let stand 10’.
For sauce, cook garlic in oil in large skillet over medium heat, pressing occasionally withback of spoon, until golden, about 4’. Add tomatoes and salt to taste, bring to a simmer and cook, stirring often, until sauce is thick, 15-20’, depending on tomatoes. Stir in basil leaves.
2 medium eggplants (1 lb)
salt
olive oil or vegetable oil for pan frying
2 ½ C marinara sauce
8 oz fresh mozzarella, thin slice
½ C fresh grated Pecorino Romano or Parmigiano-Reggiano
(marinara sauce, 3 C)
2 lg garlic cloves, lightly smashed
¼ C olive oil
2 lbs very ripe plum tomato (peel, seed, chop)
or 28oz can Italian peeled tomatoes, drain & chop
salt
8 – 10 fresh basil leaves, torn into pieces)
Preparation:
Trim eggplants and cut into ¼”think slices. Layer in one or more colanders, sprinkling each layer with salt. Let drain 30’. Rinse and pat dry.
Pour ½” oil into one or more large deep skillets and heat over medium. Fry slices in batches in single layer, turning once, until brown on both sides.
Preheat 350oF.
Spread thin layer of tomato sauce on bottom of one or more shallow baking dishes. Make a layer of eggplant slices, overlapping slightly. Top with layer of mozzarella, another layer of sauce, and sprinkle with grated cheese. Repeat. (can cover and refridgerate several hours or O/N, remove from fridge 30’ before baking).
Bake 45-60’ or until sauce bubbly and mozzarella is melted. Let stand 10’.
For sauce, cook garlic in oil in large skillet over medium heat, pressing occasionally withback of spoon, until golden, about 4’. Add tomatoes and salt to taste, bring to a simmer and cook, stirring often, until sauce is thick, 15-20’, depending on tomatoes. Stir in basil leaves.
Crab wontons
Ingredients:
½ lb backfin crabmeat
¼ lb cream cheese, softened
¼ C thinly sliced scallions
wonton wrappers (thawed)
plum sauce
Preparation:
Clean crab of shell fragments, mix well with softened cream cheese. Add scallions. Place wonton wrapper in front of you on the diagonal, so points facing you, left, right, ahead. Add a TB or so of crab mix in center and fold tip facing you to other side = triangle. Take two opposing points and fold together. Stand up so point is sticking up. Bake about 15’ at 350oF until golden brown (can also fry them in peanut or other oil for a few minutes each side). Serve with plum sauce.
½ lb backfin crabmeat
¼ lb cream cheese, softened
¼ C thinly sliced scallions
wonton wrappers (thawed)
plum sauce
Preparation:
Clean crab of shell fragments, mix well with softened cream cheese. Add scallions. Place wonton wrapper in front of you on the diagonal, so points facing you, left, right, ahead. Add a TB or so of crab mix in center and fold tip facing you to other side = triangle. Take two opposing points and fold together. Stand up so point is sticking up. Bake about 15’ at 350oF until golden brown (can also fry them in peanut or other oil for a few minutes each side). Serve with plum sauce.
Classic Spaghetti and Meatballs with Tomato and Sage Sauce
Ingredients:
3 ¾” thick slices Italian bread with crusts (each 3x5”)
Milk
1 lb ground sirloin
2 TB (packed) grated Parmesan cheese
1 lg egg
1 TB minced fresh Italian parsley
1 lg garlic clove, minced
1 tsp salt
½ tsp ground black pepper
2 TB olive oil
Tomato-Sausage Sauce
1 lb spaghetti, freshly cooked
Additional grated Parmesan cheese
Preparation:
Place bread in medium bowl; cover with milk. Let stand until bread is soft, about 10’. Place meat in large bowl. Mix in 2 TB cheese and next 5 ingredients. Squeeze bread almost dry; discard milk. Blend bread into meat mixture. Using 1 rounded TB for each, shape mixture into 24 meatballs. Heat oil in heavy large skillet over medium heat. Add meatballs; sauté until brown and cooked through, turning often to hold shape, about 15‘. Add meatballs and drippings in skillet to pot of Tomato-Sausage Sauce. Simmer to blend flavors, about 10’.
Place pasta in large bowl. Add 1 ½ C sauce and toss to coat. Top with meatballs and remaining sauce. Serve with additional Parmesan cheese
Tomato-sausage sauce
(5 C)
Ingredients:
6 TB olive oil
4 spicy Italian sausages, pierced several times with toothpick
1 lg onion, finely chopped
4 lg garlic cloves, minced
1 ½ 28oz cans crushed tomatoes with added puree
¼ C chopped fresh Italian parsley
2 small bay leaves
2 tsp dried basil
2 tsp dried oregano
Preparation:
Heat oil in heavy large pot over medium-high heat. Add sausages, onion, and garlic. Sauté until onion begins to color, about 10’. Add crushed tomatoes and herbs and bring sauce to boil. Reduce heat to medium-low, cover, and simmer until flavors blend and sausages are cooked through, stirring often, about 30’. Season with salt and pepper. Slice sausages thinly, if desired.
3 ¾” thick slices Italian bread with crusts (each 3x5”)
Milk
1 lb ground sirloin
2 TB (packed) grated Parmesan cheese
1 lg egg
1 TB minced fresh Italian parsley
1 lg garlic clove, minced
1 tsp salt
½ tsp ground black pepper
2 TB olive oil
Tomato-Sausage Sauce
1 lb spaghetti, freshly cooked
Additional grated Parmesan cheese
Preparation:
Place bread in medium bowl; cover with milk. Let stand until bread is soft, about 10’. Place meat in large bowl. Mix in 2 TB cheese and next 5 ingredients. Squeeze bread almost dry; discard milk. Blend bread into meat mixture. Using 1 rounded TB for each, shape mixture into 24 meatballs. Heat oil in heavy large skillet over medium heat. Add meatballs; sauté until brown and cooked through, turning often to hold shape, about 15‘. Add meatballs and drippings in skillet to pot of Tomato-Sausage Sauce. Simmer to blend flavors, about 10’.
Place pasta in large bowl. Add 1 ½ C sauce and toss to coat. Top with meatballs and remaining sauce. Serve with additional Parmesan cheese
Tomato-sausage sauce
(5 C)
Ingredients:
6 TB olive oil
4 spicy Italian sausages, pierced several times with toothpick
1 lg onion, finely chopped
4 lg garlic cloves, minced
1 ½ 28oz cans crushed tomatoes with added puree
¼ C chopped fresh Italian parsley
2 small bay leaves
2 tsp dried basil
2 tsp dried oregano
Preparation:
Heat oil in heavy large pot over medium-high heat. Add sausages, onion, and garlic. Sauté until onion begins to color, about 10’. Add crushed tomatoes and herbs and bring sauce to boil. Reduce heat to medium-low, cover, and simmer until flavors blend and sausages are cooked through, stirring often, about 30’. Season with salt and pepper. Slice sausages thinly, if desired.
Chili
Ingredients:
2 lbs beef sirloin (not ground beef) cut into small cubes
1 lb sausage
1 lg white onion chopped
1 red bell pepper chopped
1 green bell pepper chopped
3 serrano chili peppers, seeded and minced
3 garlic cloves
1/3 C chili powder
1 TB kosher salt
2 tsp ground oregano
2 tsp ground cumin
2 bay leaves
2 28oz can whole tomatoes in sauce
½ C yellow cornmeal
1 can 16oz pinto beans
1 can 16oz black beans
Preparation:
In a large soup kettle, cook beef, sausage, onions, red and green peppers, chili peppers, and garlic over medium-high heat, stirring often, until the meat is seared (but not browned), about 10’. Pour off excess fat. Add chili powder, salt, oregano, cumin, and bay leaves and stir 1’. Add tomatoes with their sauce, breaking up tomatoes with spoon. Bring to a simmer. Reduce heat to low and cook, stirring often, until liquid is reduced (1 ½ h). In a small bowl, combine cornmeal and ½ C water. Stir cornmeal mix and beans into chili. Cook, stirring occasionally until chili is thickened about 10’. Can be made up to 3 days in advance.
Makes (6-8 servings)
2 lbs beef sirloin (not ground beef) cut into small cubes
1 lb sausage
1 lg white onion chopped
1 red bell pepper chopped
1 green bell pepper chopped
3 serrano chili peppers, seeded and minced
3 garlic cloves
1/3 C chili powder
1 TB kosher salt
2 tsp ground oregano
2 tsp ground cumin
2 bay leaves
2 28oz can whole tomatoes in sauce
½ C yellow cornmeal
1 can 16oz pinto beans
1 can 16oz black beans
Preparation:
In a large soup kettle, cook beef, sausage, onions, red and green peppers, chili peppers, and garlic over medium-high heat, stirring often, until the meat is seared (but not browned), about 10’. Pour off excess fat. Add chili powder, salt, oregano, cumin, and bay leaves and stir 1’. Add tomatoes with their sauce, breaking up tomatoes with spoon. Bring to a simmer. Reduce heat to low and cook, stirring often, until liquid is reduced (1 ½ h). In a small bowl, combine cornmeal and ½ C water. Stir cornmeal mix and beans into chili. Cook, stirring occasionally until chili is thickened about 10’. Can be made up to 3 days in advance.
Makes (6-8 servings)
Chicken Pad Thai
Ingredients:
1 lb boneless, skinless chicken breasts (about 3), cut into 1” cubes
5 TB plus 1 tsp Asian fish sauce
½ lb firm tofu, cut into ¼” cubes
1 C water
2 TB lime juice
1 ½ tsp rice-wine vinegar
3 ½ TB sugar
¾ tsp salt
2 TB Tamari
¼ tsp cayenne pepper
¾ lb Rice Noodles
3 TB cooking oil
4 cloves garlic, chopped
3 Eggs Beaten
2/3 C salted peanuts, chopped fine
2 C bean sprouts
½ C lightly packed cilantro leaves
Ingredients:
In a small bowl, combine the chicken and ½ tsp of the fish sauce. In another bowl, combine the tofu with another ½ tsp of the fish sauce. In a medium glass or stainless-steel bowl, combine the remaining 5 TB fish sauce with the water, 1 ½ TB of the lime juice, the vinegar, sugar, salt, tamari paste and cayenne.
In a pot of boiling, salted water, cook the rice noodles until done, about 12’. Drain.
Meanwhile, in a wok or large frying pan, heat 1 TB of the oil over moderately high heat. Add the chicken and cook, stirring, until just done, 3-4’. Remove. Put another TB of oil in the pan. Add the tofu and cook, stirring, for 2’. Remove. Put the remaining 1 TB oil in the pan, add the garlic and cook, stirring, for 30” Add the beaten eggs and cook till lightly scrambled, approx 30".
Add the pasta and the fish-sauce mixture. Cook, stirring, until nearly all the liquid is absorbed, about 3 minutes. Stir in the chicken, tofu, and 1/3 cup peanuts. Remove from the heat. Stir in the remaining ½ TB lime juice and half the cilantro. Top with the remaining peanuts and cilantro. Serve with Bean Sprouts on top.
1 lb boneless, skinless chicken breasts (about 3), cut into 1” cubes
5 TB plus 1 tsp Asian fish sauce
½ lb firm tofu, cut into ¼” cubes
1 C water
2 TB lime juice
1 ½ tsp rice-wine vinegar
3 ½ TB sugar
¾ tsp salt
2 TB Tamari
¼ tsp cayenne pepper
¾ lb Rice Noodles
3 TB cooking oil
4 cloves garlic, chopped
3 Eggs Beaten
2/3 C salted peanuts, chopped fine
2 C bean sprouts
½ C lightly packed cilantro leaves
Ingredients:
In a small bowl, combine the chicken and ½ tsp of the fish sauce. In another bowl, combine the tofu with another ½ tsp of the fish sauce. In a medium glass or stainless-steel bowl, combine the remaining 5 TB fish sauce with the water, 1 ½ TB of the lime juice, the vinegar, sugar, salt, tamari paste and cayenne.
In a pot of boiling, salted water, cook the rice noodles until done, about 12’. Drain.
Meanwhile, in a wok or large frying pan, heat 1 TB of the oil over moderately high heat. Add the chicken and cook, stirring, until just done, 3-4’. Remove. Put another TB of oil in the pan. Add the tofu and cook, stirring, for 2’. Remove. Put the remaining 1 TB oil in the pan, add the garlic and cook, stirring, for 30” Add the beaten eggs and cook till lightly scrambled, approx 30".
Add the pasta and the fish-sauce mixture. Cook, stirring, until nearly all the liquid is absorbed, about 3 minutes. Stir in the chicken, tofu, and 1/3 cup peanuts. Remove from the heat. Stir in the remaining ½ TB lime juice and half the cilantro. Top with the remaining peanuts and cilantro. Serve with Bean Sprouts on top.
Cheesecake factory Chicken Madeira
Ingredients:
1 TB olive oil
4 boneless, skinless chicken breast fillets
8 asparagus spears
4 mozzarella cheese slices
Madeira Sauce
2 TB olive oil
2 C sliced fresh mushrooms
3 C madeira wine
2 C beef stock
1 TB butter
¼ tsp ground black pepper
Preparation:
Heat up olive oil in a large skillet over medium heat. Cover each chicken breast with plastic wrap then use a mallet to flatten the chicken to about ¼” thick. Sprinkle each fillet
with salt and pepper. Sauté the chicken fillets for 4 to 6 minutes per side, or until
the chicken has browned just a bit. Remove chicken fillets from the pan and wrap them together in foil to keep the fillets warm while you make the sauce. Don't clean the pan. You want all that cooked-on goodness to stay in the skillet to help make the sauce.
With the heat still on medium, add two tablespoons of oil to the skillet. Add the sliced mushrooms and sauté for about two minutes. Add the madeira wine, beef stock, butter and pepper. Bring sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce has reduce to about 1/4 of its original volume. When the sauce is done it will have thickened and turned a dark brown color. As the sauce is simmering, bring a medium saucepan filled about halfway with water to a boil. Add a little salt to the water. Toss the asparagus into the water and boil for 3 to 5 minutes, depending on the thickness of your asparagus spears. Drop the asparagus in a bowl of ice water to halt the cooking. The asparagus should be slightly tender when done, not mushy. Set oven to broil. Prepare the dish by arranging the cooked chicken fillets on a baking pan. Cross two asparagus spears over each fillet, then cover each with a slice of mozzarella cheese. Broil the fillets for 3 to 4 minutes or until light brown spots begin to appear on the cheese. 6. To serve, arrange two chicken breasts on each plate, then spoon 3 or 4 tablespoons of madeira sauce over the chicken on each plate.
1 TB olive oil
4 boneless, skinless chicken breast fillets
8 asparagus spears
4 mozzarella cheese slices
Madeira Sauce
2 TB olive oil
2 C sliced fresh mushrooms
3 C madeira wine
2 C beef stock
1 TB butter
¼ tsp ground black pepper
Preparation:
Heat up olive oil in a large skillet over medium heat. Cover each chicken breast with plastic wrap then use a mallet to flatten the chicken to about ¼” thick. Sprinkle each fillet
with salt and pepper. Sauté the chicken fillets for 4 to 6 minutes per side, or until
the chicken has browned just a bit. Remove chicken fillets from the pan and wrap them together in foil to keep the fillets warm while you make the sauce. Don't clean the pan. You want all that cooked-on goodness to stay in the skillet to help make the sauce.
With the heat still on medium, add two tablespoons of oil to the skillet. Add the sliced mushrooms and sauté for about two minutes. Add the madeira wine, beef stock, butter and pepper. Bring sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce has reduce to about 1/4 of its original volume. When the sauce is done it will have thickened and turned a dark brown color. As the sauce is simmering, bring a medium saucepan filled about halfway with water to a boil. Add a little salt to the water. Toss the asparagus into the water and boil for 3 to 5 minutes, depending on the thickness of your asparagus spears. Drop the asparagus in a bowl of ice water to halt the cooking. The asparagus should be slightly tender when done, not mushy. Set oven to broil. Prepare the dish by arranging the cooked chicken fillets on a baking pan. Cross two asparagus spears over each fillet, then cover each with a slice of mozzarella cheese. Broil the fillets for 3 to 4 minutes or until light brown spots begin to appear on the cheese. 6. To serve, arrange two chicken breasts on each plate, then spoon 3 or 4 tablespoons of madeira sauce over the chicken on each plate.
Beef tenderloin with wild mushrooms
Ingredients:
1 lb beef tenderloin, fat trimmed
1 TB heavy soy sauce
¼ C + 1 TB rice wine or dry sherry
2 tsps dark sesame oil
1 lb mixed fresh mushrooms (chanterelles, shiitakes, portabellas, morels, buttons)
3 whole green onions
3 TB oil (split 2TB and 1TB)
Seasoning
3 cloves garlic, minced finely
1 TB very finely minced fresh ginger
Sauce
¼ C chicken stock
2 TB rice wine or dry sherry
1 TB thin soy sauce
1 TB oyster sauce
1 TB dark sesame oil
1 TB cornstarch
½ tsp sugar
¼ tsp freshly ground black pepper
Preparation:
Cut beef in ¼” thick rectangles (½” wide, 1” long). In small bowl, combine soy sauce, 1 TB rice wine and sesame oil. Mix thoroughly with beef and marinate 15’ – 8h in fridge. Set aside remaining rice wine. Trim tough stems from shrooms and cut into ¼” thick slices. Cut green onions on sharp diagonal (1” long) and then combine with shrooms. Combine seasonings and sauce ingredients in small bowls, set aside.
Place wok over highest heat. When hot, add 2 TB oil and roll to wisp of smoke, add beef. Stir and toss till loses raw exterior color (2’), then slide onto plate. Immediately return wok to high heat, add remaining oil and seasonings (5” till white). Add mushrooms and onions, stir and toss until color brightens and shrooms soften (3’). As stir fry mushrooms, add remaining ¼ C rice wine so that mushrooms soften more quickly and develop a fuller flavor. Stir sauce and pour into wok with beef. Stir until all glazed with sauce, taste, adjust, and serve.
1 lb beef tenderloin, fat trimmed
1 TB heavy soy sauce
¼ C + 1 TB rice wine or dry sherry
2 tsps dark sesame oil
1 lb mixed fresh mushrooms (chanterelles, shiitakes, portabellas, morels, buttons)
3 whole green onions
3 TB oil (split 2TB and 1TB)
Seasoning
3 cloves garlic, minced finely
1 TB very finely minced fresh ginger
Sauce
¼ C chicken stock
2 TB rice wine or dry sherry
1 TB thin soy sauce
1 TB oyster sauce
1 TB dark sesame oil
1 TB cornstarch
½ tsp sugar
¼ tsp freshly ground black pepper
Preparation:
Cut beef in ¼” thick rectangles (½” wide, 1” long). In small bowl, combine soy sauce, 1 TB rice wine and sesame oil. Mix thoroughly with beef and marinate 15’ – 8h in fridge. Set aside remaining rice wine. Trim tough stems from shrooms and cut into ¼” thick slices. Cut green onions on sharp diagonal (1” long) and then combine with shrooms. Combine seasonings and sauce ingredients in small bowls, set aside.
Place wok over highest heat. When hot, add 2 TB oil and roll to wisp of smoke, add beef. Stir and toss till loses raw exterior color (2’), then slide onto plate. Immediately return wok to high heat, add remaining oil and seasonings (5” till white). Add mushrooms and onions, stir and toss until color brightens and shrooms soften (3’). As stir fry mushrooms, add remaining ¼ C rice wine so that mushrooms soften more quickly and develop a fuller flavor. Stir sauce and pour into wok with beef. Stir until all glazed with sauce, taste, adjust, and serve.
Asparagues Risotto
Ingredients:
1 pound asparagus, trimmed, cut into 2” lengths
5 C canned low-salt chicken broth
2 TB olive oil
½ C chopped onion
1 ½ C arborio rice or medium-grain white rice
½ C dry white wine
6 TB (¾ stick) butter
¾ C freshly grated Parmesan cheese (about 3 ounces)
Preparation:
Blanch asparagus pieces in large pot of boiling, salted water 2 minutes. Drain. Rinse asparagus under cold water. Drain asparagus well.
Bring chicken broth to simmer in small saucepan. Reduce heat to low and keep broth hot. Heat olive oil in heavy large saucepan over medium heat. Add chopped onion and sauté until translucent, about 4 minutes. Add rice and stir 3 minutes. Add dry white wine and cook until liquid evaporates. Continue cooking until rice is tender but still slightly firm in center and mixture is creamy, adding chicken broth 1 cup at a time and stirring almost constantly, about 20 minutes. Add blanched asparagus pieces and stir until heated through, about 2 minutes. Remove from heat. Add 6 tablespoons butter and stir until incorporated. Stir in grated Parmesan cheese. Season risotto to taste with salt and pepper.
1 pound asparagus, trimmed, cut into 2” lengths
5 C canned low-salt chicken broth
2 TB olive oil
½ C chopped onion
1 ½ C arborio rice or medium-grain white rice
½ C dry white wine
6 TB (¾ stick) butter
¾ C freshly grated Parmesan cheese (about 3 ounces)
Preparation:
Blanch asparagus pieces in large pot of boiling, salted water 2 minutes. Drain. Rinse asparagus under cold water. Drain asparagus well.
Bring chicken broth to simmer in small saucepan. Reduce heat to low and keep broth hot. Heat olive oil in heavy large saucepan over medium heat. Add chopped onion and sauté until translucent, about 4 minutes. Add rice and stir 3 minutes. Add dry white wine and cook until liquid evaporates. Continue cooking until rice is tender but still slightly firm in center and mixture is creamy, adding chicken broth 1 cup at a time and stirring almost constantly, about 20 minutes. Add blanched asparagus pieces and stir until heated through, about 2 minutes. Remove from heat. Add 6 tablespoons butter and stir until incorporated. Stir in grated Parmesan cheese. Season risotto to taste with salt and pepper.
Ah Beetz (Pizza)
(1 pizza for 8-10 people)
Ingredients:
1 envelope active dry yeast
1 1/3 C warm water (105-115oF)
3 ½ to 4 C all-purpose flour
2 tsp salt
Preparation:
Sauce:
2 lb fresh plum tomatoes (peel, seed, chop)
or 28oz can Italian crushed tomatoes
1 garlic clove, finely chopped
¼ C olive oil
salt
4 fresh basil leaves, torn into bits
Toppings:
12 oz fresh mozzarella, thin sliced
½ C fresh grated Pecorino Romano or parmigiano-reggiano
olive oil
For each, sprinkle yeast over water in a small bowl. Let stand 1’, or until yeast is creamy. Stir until yeast dissolves. In large bowl, combine 3 ½ C flour and salt, add yeast mixture and stir until soft dough forms. Turn out onto lightly floured surface and knead, adding more flour if necessary, until smooth and elastic, about 10’. Lightly coat a bowl with oil. Place dough in bowl, turning it to oil the top. Cover with plastic wrap. Place in a warm, draft-free place and let rise until doubled, about 1.5 h. Oil a 15”x10”x1” jelly-roll pan. With your fist, flatten the dough. Place dough in center of pan and stretch and flatten it out to fit. Cover it with plastic wrap and let it rise for about 1 h, until puffy and nearly doubled.
For sauce, combine tomatoes, garlic, oil and salt in large saucepan. Bring to a simmer and cook, stirring occasionally until thickened, 15-20’. Add basil, let cool.
Preheat to 450oF.
With fingertips, press dough to make dimples at 1”intervals all over the surface. Spread sauce all over leaving ½”border all around. Bake 20’.
Remove pizza from oven, arrange slices of cheese on top. Sprinkle with grated cheese. Drizzle with oil. Return to oven and bake 5’, or until cheese melted and crust brown.
Ingredients:
1 envelope active dry yeast
1 1/3 C warm water (105-115oF)
3 ½ to 4 C all-purpose flour
2 tsp salt
Preparation:
Sauce:
2 lb fresh plum tomatoes (peel, seed, chop)
or 28oz can Italian crushed tomatoes
1 garlic clove, finely chopped
¼ C olive oil
salt
4 fresh basil leaves, torn into bits
Toppings:
12 oz fresh mozzarella, thin sliced
½ C fresh grated Pecorino Romano or parmigiano-reggiano
olive oil
For each, sprinkle yeast over water in a small bowl. Let stand 1’, or until yeast is creamy. Stir until yeast dissolves. In large bowl, combine 3 ½ C flour and salt, add yeast mixture and stir until soft dough forms. Turn out onto lightly floured surface and knead, adding more flour if necessary, until smooth and elastic, about 10’. Lightly coat a bowl with oil. Place dough in bowl, turning it to oil the top. Cover with plastic wrap. Place in a warm, draft-free place and let rise until doubled, about 1.5 h. Oil a 15”x10”x1” jelly-roll pan. With your fist, flatten the dough. Place dough in center of pan and stretch and flatten it out to fit. Cover it with plastic wrap and let it rise for about 1 h, until puffy and nearly doubled.
For sauce, combine tomatoes, garlic, oil and salt in large saucepan. Bring to a simmer and cook, stirring occasionally until thickened, 15-20’. Add basil, let cool.
Preheat to 450oF.
With fingertips, press dough to make dimples at 1”intervals all over the surface. Spread sauce all over leaving ½”border all around. Bake 20’.
Remove pizza from oven, arrange slices of cheese on top. Sprinkle with grated cheese. Drizzle with oil. Return to oven and bake 5’, or until cheese melted and crust brown.
Paul's Tacos
Ingredients:
Boneless Chuck Roast
2 ½ - 3 tsp Cumin
2 Tsp. Garlic
1 qt. Crushed Tomatoes
2 - 2 ¼ oz. cans crushed olives (sliced)
½ cup lettuce
Corn tortilla’s
Preparation:
To make taco meat:
Cook boneless chuck roast in slow cooker with a little water for 5-6 hours. Pull apart roast when done, and add cumin, garlic, tomatoes, olives and lettuce. Cook on low in frying pan for another 45 minutes. Freeze.
To prepare tacos:
Soften corn tortillas in microwave with damp paper towel so able to fold over. Fill tortillas with taco meat (Heat taco meat up in the microwave until hot before putting it in the tortillas), fold over, and close with 3 toothpicks. Fry in low fat oil till golden brown, turning half way through.
Serve with sour cream, cheese and salsa.
Boneless Chuck Roast
2 ½ - 3 tsp Cumin
2 Tsp. Garlic
1 qt. Crushed Tomatoes
2 - 2 ¼ oz. cans crushed olives (sliced)
½ cup lettuce
Corn tortilla’s
Preparation:
To make taco meat:
Cook boneless chuck roast in slow cooker with a little water for 5-6 hours. Pull apart roast when done, and add cumin, garlic, tomatoes, olives and lettuce. Cook on low in frying pan for another 45 minutes. Freeze.
To prepare tacos:
Soften corn tortillas in microwave with damp paper towel so able to fold over. Fill tortillas with taco meat (Heat taco meat up in the microwave until hot before putting it in the tortillas), fold over, and close with 3 toothpicks. Fry in low fat oil till golden brown, turning half way through.
Serve with sour cream, cheese and salsa.
Classic Guacamole
Ingredients:
3 avacados
½ large red onion
4 vine tomatoes
4 cloves garlic
½ lime
Kosher salt
Fresh ground pepper
Preparation:
Pit and scoop out avacados. Put into bowl and mash with fork. Dice the red onion, pulp the tomatoes (cut them into quarters and remove all the liquidy meat from inside), and dice the garlic. Combine all in bowl and mash together with fork (or with a potatoe masher if you want it a little less chunky.) Squeeze juice of half lemon and mix, and salt and pepper to taste.
I have made it with double the garlic before and its good, but VERY strong. If you plan on kissing anyone after consumption, don’t do that! However, if you really like garlic, its gooood.
3 avacados
½ large red onion
4 vine tomatoes
4 cloves garlic
½ lime
Kosher salt
Fresh ground pepper
Preparation:
Pit and scoop out avacados. Put into bowl and mash with fork. Dice the red onion, pulp the tomatoes (cut them into quarters and remove all the liquidy meat from inside), and dice the garlic. Combine all in bowl and mash together with fork (or with a potatoe masher if you want it a little less chunky.) Squeeze juice of half lemon and mix, and salt and pepper to taste.
I have made it with double the garlic before and its good, but VERY strong. If you plan on kissing anyone after consumption, don’t do that! However, if you really like garlic, its gooood.
Noel/Waggoner Creamed Onions
Ingredients:
10-15 medium onions
1 stick butter
¼ tsp. salt
1/8 tsp. pepper
1 cup milk
1 wheel (approx 8oz to 10oz.) Farmers or white cheddar cheese
Ritz crackers
Preparation:
Coarsly chop onions and boil 20-30 minutes, drain
Melt 1 tbsp. butter in saucepan on low heat
Blend in 1 tbsp. flour, ¼ tsp. salt, 1/8 tsp. pepper
Cook over low, stir until smooth and bubbly
Remove from heat
Stir in 1 cup milk slowly
Heat to boil, stirring constantly
Boil and stir 1 minute
Add cheese (farmers cheese or mild white cheddar)
Stir until melted
Stir in onions
Top with crumbled ritz and melted butter (crumble ritz and wet in melted butter)
Bake 30 minutes at 350
10-15 medium onions
1 stick butter
¼ tsp. salt
1/8 tsp. pepper
1 cup milk
1 wheel (approx 8oz to 10oz.) Farmers or white cheddar cheese
Ritz crackers
Preparation:
Coarsly chop onions and boil 20-30 minutes, drain
Melt 1 tbsp. butter in saucepan on low heat
Blend in 1 tbsp. flour, ¼ tsp. salt, 1/8 tsp. pepper
Cook over low, stir until smooth and bubbly
Remove from heat
Stir in 1 cup milk slowly
Heat to boil, stirring constantly
Boil and stir 1 minute
Add cheese (farmers cheese or mild white cheddar)
Stir until melted
Stir in onions
Top with crumbled ritz and melted butter (crumble ritz and wet in melted butter)
Bake 30 minutes at 350
Talapi with Balsamic Butter Sauce, Thyme Mashed Potatoes and Sugar Snap Peas
Ingredients:
Thyme mashed potatoes
3 pounds russet or Yukon Gold potatoes, peeled, quartered
4 1/2 tablespoons butter, room temperature
6 tablespoons (or more) warm whipping cream
1 1/2 tablespoons minced fresh thyme
Balsamic butter sauce
1/4 cup balsamic vinegar
1 garlic clove, minced
2 cups sugar snap peas, strings removed
2 tablespoons olive oil
6 4- to 5-ounce tilapia fillets
1/2 cup (1 stick) plus 1 tablespoon chilled unsalted butter, cut into 1/2-inch cubes
Preparation:
For thyme mashed potatoes:
Boil potatoes until tender, about 20 minutes. Drain; return to pot. Add butter, 6 tablespoons cream, and thyme; mash. Season with salt and pepper. Do ahead Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring often and adding more cream by tablespoonfuls if dry.
For balsamic butter sauce:
Simmer vinegar and garlic in small saucepan over medium heat until reduced to thick syrup, about 5 minutes. Set aside.
Cook snap peas in boiling salted water until crisp-tender, about 1 minute. Drain. Return to same pan; set aside.
Heat 1 tablespoon oil in each of 2 large skillets over high heat. Sprinkle fish with salt and pepper. Sauté fish until golden, about 2 minutes per side.
Rewarm balsamic syrup over medium-low heat. Whisk in 1/2 cup butter 1 piece at a time. Add remaining 1 tablespoon butter to peas; stir over medium heat until warmed. Season with salt and pepper.
Divide potatoes, tilapia, and peas among plates; drizzle with sauce.
http://www.epicurious.com/recipes/food/views/236885
Thyme mashed potatoes
3 pounds russet or Yukon Gold potatoes, peeled, quartered
4 1/2 tablespoons butter, room temperature
6 tablespoons (or more) warm whipping cream
1 1/2 tablespoons minced fresh thyme
Balsamic butter sauce
1/4 cup balsamic vinegar
1 garlic clove, minced
2 cups sugar snap peas, strings removed
2 tablespoons olive oil
6 4- to 5-ounce tilapia fillets
1/2 cup (1 stick) plus 1 tablespoon chilled unsalted butter, cut into 1/2-inch cubes
Preparation:
For thyme mashed potatoes:
Boil potatoes until tender, about 20 minutes. Drain; return to pot. Add butter, 6 tablespoons cream, and thyme; mash. Season with salt and pepper. Do ahead Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring often and adding more cream by tablespoonfuls if dry.
For balsamic butter sauce:
Simmer vinegar and garlic in small saucepan over medium heat until reduced to thick syrup, about 5 minutes. Set aside.
Cook snap peas in boiling salted water until crisp-tender, about 1 minute. Drain. Return to same pan; set aside.
Heat 1 tablespoon oil in each of 2 large skillets over high heat. Sprinkle fish with salt and pepper. Sauté fish until golden, about 2 minutes per side.
Rewarm balsamic syrup over medium-low heat. Whisk in 1/2 cup butter 1 piece at a time. Add remaining 1 tablespoon butter to peas; stir over medium heat until warmed. Season with salt and pepper.
Divide potatoes, tilapia, and peas among plates; drizzle with sauce.
http://www.epicurious.com/recipes/food/views/236885
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