Ingredients:
•Alfredo Sauce
•8 ounces butter
•1 1/2 cup whipping cream
•freshly ground white pepper
•1 1/2 cups fresh grated Parmesan cheese
•.•18 slices mozzarella cheese
•.
•Ricotta Mixture:
•2 cups ricotta cheese
•1/3 cup grated Parmesan cheese
•3/4 cup shredded mozzarella
•2 tablespoons sliced green onions
•2 teaspoons minced fresh parsley
•1/2 teaspoon salt
•1/8 teaspoon black pepper
•1/4 each teaspoon dried leaf basil and oregano
•1 1/2 cups prepared Alfredo sauce
•.
•Vegetables
•2 cups chopped carrots
•4 cups sliced mushrooms
•1 cup chopped onion
•1 tablespoon butter
•2 cups chopped or sliced red bell peppers
•1 cup chopped or sliced green bell pepper
•2 cups sliced zucchini
•4 cups broccoli florets
•lasagna strips
Preparation:
Lay out enough dry lasagna strips in a 9x13 pan to ensure you have enough to make 3 full layers, with very little overlap on each layer. Remove the dry strips and cook according to package instructions until just tender; drain.
Alfredo Sauce
Heat water to a boil in the bottom of a double boiler. Add butter, cream and pepper to the top pan and heat until butter is completely melted; stir in Parmesan until melted and blended in. Turn off heat and remove top pan and set aside to cool. Measure 1 1/4 cups of the sauce; store remaining sauce in the refrigerator until nearly serving time.
Combine ricotta cheese, the 1/3 cup Parmesan, 3/4 cup shredded Mozzarella, the 2 tablespoons green onions, 2 teaspoon minced parsley, 1/2 teaspoon salt, 1/8 teaspoon pepper, 1/4 teaspoon each basil and oregano, and the cooled prepared Alfredo sauce. Blend well. Set aside at room temp.
In a heavy skillet, sauté mushrooms, carrots, and onions in 1 tablespoon butter until just tender, about 6 to 10 minutes. Combine all vegetables; mix well.
Grease bottom and sides of a 9x13x2-inch baking dish. Lay out 4 cooked lasagna strips to cover entire bottom of baking pan. Spread 1 1/4 cups of the Ricotta mixture evenly over the strips. Top with half of vegetable mixture and spread out evenly. Cover the vegetable layer with 9 slices of Mozzarella cheese. Repeat this layering. Top the second layer of mozzarella slices with lasagna strips and spread them evenly with 1 1/4 cups ricotta cheese mixture to finish.
Grease or spray a sheet of foil with vegetable spray and cover the baking dish tightly with the foil, sprayed side down. Bake in a preheated 375° oven for about an hour or, until the internal temp registers 165° on an instant read thermometer. Remove from the oven and let stand for 5 minutes, covered, before cutting and serving. Heat reserved Alfredo sauce and spoon a little over each serving.
Serves 8.
6/30/09
Carmella's Chicken with Sundried Tomatoes and Olives
OK, ladies - the chicken with sundried tomatoes and olives
I used 4 thin cut cutlets. seasoned with salt and pepper, just browned in a non-stick frying pan in a little olive oil and put aside
2 cloves of garlic, minced
1 small onion chopped
browned in 2 tablespoons of olive oil
add a little salt and fresh ground pepper
add a cup of white wine (use whatever is opened!)
let that reduce down a bit.
I used 10 sundried tomatoes in olive oil, chopped roughly
one small can of sliced black olives drained.
to thicken the sauce I use a little bit of Wondra flour - about a tablespoon (I swear by it for gravies)....don't mix it with water, just sprinkle a little bit over the wine and wisk it to keep it from getting lumpy. If it gets too think add a litte water. When it's thick enough, add the tomatoes and olives and put the chicken back in the pan. Let it simmer for about 10 minutes. I serve it over either saffron rice or rice with herbs de provence and either a salad or green veggie.
Just a note....if you want to use chicken broth instead of the wine, don't add any salt to the chicken or the dish itself. I did it once and it was WAY too salty.
I used 4 thin cut cutlets. seasoned with salt and pepper, just browned in a non-stick frying pan in a little olive oil and put aside
2 cloves of garlic, minced
1 small onion chopped
browned in 2 tablespoons of olive oil
add a little salt and fresh ground pepper
add a cup of white wine (use whatever is opened!)
let that reduce down a bit.
I used 10 sundried tomatoes in olive oil, chopped roughly
one small can of sliced black olives drained.
to thicken the sauce I use a little bit of Wondra flour - about a tablespoon (I swear by it for gravies)....don't mix it with water, just sprinkle a little bit over the wine and wisk it to keep it from getting lumpy. If it gets too think add a litte water. When it's thick enough, add the tomatoes and olives and put the chicken back in the pan. Let it simmer for about 10 minutes. I serve it over either saffron rice or rice with herbs de provence and either a salad or green veggie.
Just a note....if you want to use chicken broth instead of the wine, don't add any salt to the chicken or the dish itself. I did it once and it was WAY too salty.
Tracy's Stuffed Cabbage
Tracy's STUFFED CABBAGE
Make the stuffing just like meatballs, but with rice too, boil the cabbage until soft & put filling in the middle (but don't overstuff, you dont want it falling out.) roll it up and put tooth picks through to keep them together. I cook mine on stove top in a nice big pot of tomato sauce. Simmer it just like meatballs for about the same amount of time. (Can also be put in a bake dish with a little Olive Oil on the bottom and cooked at 375 for about 45-1 hour)Comes out really good. Let me know how it goes or if you need more info.
Make the stuffing just like meatballs, but with rice too, boil the cabbage until soft & put filling in the middle (but don't overstuff, you dont want it falling out.) roll it up and put tooth picks through to keep them together. I cook mine on stove top in a nice big pot of tomato sauce. Simmer it just like meatballs for about the same amount of time. (Can also be put in a bake dish with a little Olive Oil on the bottom and cooked at 375 for about 45-1 hour)Comes out really good. Let me know how it goes or if you need more info.
Chicken Scarpiello
INGREDIENTS
• 1 1/4 pounds skinless, boneless chicken breast halves
• 3 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 2 teaspoons butter
• 2 tablespoons shallots, minced
• 2 cloves garlic, minced
• 1 cup water
• 1/2 cup white wine
• 1 cube chicken bouillon
• 1/2 teaspoon dried rosemary, crushed
• 1/4 teaspoon salt
• 1 pinch ground black pepper
DIRECTIONS
1.Cut chicken breasts into 1 x 3 inch strips, and dredge in flour.
2.In 10 inch skillet, heat oil and butter. Add chicken. Cook, turning occasionally, until lightly browned on all sides (3 to 4 minutes). Using tongs, remove chicken from skillet. Set aside and keep warm.
3.To same skillet, add shallots and garlic. Saute until softened (1 minute). Add water, wine, broth mix, and seasonings. Mix well. Cook, stirring frequently, until liquid is reduced by 1/2 (3 to 4 minutes). Return chicken to skillet, and cook until sauce is thick and chicken is heated through (2 to 3 minutes
• 1 1/4 pounds skinless, boneless chicken breast halves
• 3 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 2 teaspoons butter
• 2 tablespoons shallots, minced
• 2 cloves garlic, minced
• 1 cup water
• 1/2 cup white wine
• 1 cube chicken bouillon
• 1/2 teaspoon dried rosemary, crushed
• 1/4 teaspoon salt
• 1 pinch ground black pepper
DIRECTIONS
1.Cut chicken breasts into 1 x 3 inch strips, and dredge in flour.
2.In 10 inch skillet, heat oil and butter. Add chicken. Cook, turning occasionally, until lightly browned on all sides (3 to 4 minutes). Using tongs, remove chicken from skillet. Set aside and keep warm.
3.To same skillet, add shallots and garlic. Saute until softened (1 minute). Add water, wine, broth mix, and seasonings. Mix well. Cook, stirring frequently, until liquid is reduced by 1/2 (3 to 4 minutes). Return chicken to skillet, and cook until sauce is thick and chicken is heated through (2 to 3 minutes
Serap's Patlican Salatasi (Eggplant Salad)
Patlican Salatasi (Eggplant Salad)
Ingredients
1 eggplant
1 green bell pepper, sliced fine
1 large garlic clove, crushed
salt and ground black pepper
a handful of fresh parsley, chopped
1 Tbsp olive oil
1 large fresh tomato, peeled and chopped
1 onion, chopped
juice of 1 lemon
Directions
1 Wash the eggplant and prick all over with a fork. Place on the grill (before the meat as it takes longer to cook). To make sure it cooks evenly, turn it occasionally using the stem as a handle. When the skin of the eggplant looks quite burnt, make sure the flesh is soft right through by testing it with a fork.
2 Hold the eggplant under cold running water to cool, then peel the skin, leaving the soft flesh. Slice it into a serving dish and add the tomatoes, bell pepper, and garlic.
3 Place the onion in a separate dish and rub with a good pinch of salt, then wash and drain. Add to the salad along with the parsley.
4 To make the dressing, combine the lemon juice, olive oil, and salt and pepper to taste. Drizzle over the salad and serve.
Ingredients
1 eggplant
1 green bell pepper, sliced fine
1 large garlic clove, crushed
salt and ground black pepper
a handful of fresh parsley, chopped
1 Tbsp olive oil
1 large fresh tomato, peeled and chopped
1 onion, chopped
juice of 1 lemon
Directions
1 Wash the eggplant and prick all over with a fork. Place on the grill (before the meat as it takes longer to cook). To make sure it cooks evenly, turn it occasionally using the stem as a handle. When the skin of the eggplant looks quite burnt, make sure the flesh is soft right through by testing it with a fork.
2 Hold the eggplant under cold running water to cool, then peel the skin, leaving the soft flesh. Slice it into a serving dish and add the tomatoes, bell pepper, and garlic.
3 Place the onion in a separate dish and rub with a good pinch of salt, then wash and drain. Add to the salad along with the parsley.
4 To make the dressing, combine the lemon juice, olive oil, and salt and pepper to taste. Drizzle over the salad and serve.
Carmella's Bourbon or Rum Balls
3 cups finely crushed Nabisco chocolate wafers (about 60 cookies)
2 cups powdered sugar
1 cup finely chopped almonds, pecans or walnuts
½ cup bourbon
¼ cup light corn syrup
Granulated sugar, powdered sugar or baking cocoa
Mix crushed wafers, powdered sugar and nuts in a large bowl. Stir in bourbon and corn syrup.
Shape mixture into 1-inch balls. Roll in granulated sugar (or powdered sugar or baking cocoa).
Cover tightly and refrigerate at least 3 days before serving to blend flavors.
Bourbon can be substituted by ½ cup of brandy or ½ cup of rum.
Carmella's Rice Pudding
by Carmella Dellaporte
Ingredients:
½ gallon milk
1 cup long grain white rice
1 cup sugar
1 teaspoon vanilla
1 egg, beaten
1 teaspoon anisette (optional)
1 teaspoon Orange zest (optional)
½ cup Raisins (optional)
Nutmeg
Directions:
In large pot, add milk and rice. On low heat, cover and simmer. Stir every 5 minutes.
When pudding starts to thicken, add sugar & vanilla and optional ingredients.
Cover and continue to stir every 5 minutes.
When rice is still somewhat soupy, add beaten egg and remove from heat.
Carmella's Fruit Pizza
Recipe courtesy of Carmella Dellaporte.
As I said, I usually make this in the summer, so you can actually use any seasonal fruit you want. I've seen it done with all berries and with orange segments. This is one that gets asked for whenever there is a party!
1 Roll Pillsbury Sugar Cookie dough
8 oz. Cream cheese, softened
8 oz. Cool Whip
¼ cup sugar
1 can (20 oz.) crushed pineapple, drained and juice reserved
sliced banana, strawberry, kiwi, grapes, etc. (dipped in pineapple juice)
coconut (optional)
slivered almonds (optional)
Preheat oven to 350. Grease pizza pan. Cut cookie dough as directed and place on pizza pan and flatten. Bake 15 to 20 minutes or until done. Let cool thoroughly.
Mix cream cheese, Cool Whip and sugar together until Cool Whip is all mixed in and mixture is smooth. Spread on cooled cookie. Spread pineapple on top. Place sliced fruits on top. Sprinkle with coconut and almonds. Refrigerate at least one hour before serving.
Lesley's Parsnip and Garlic and Parsip and Apple Soup
1. Gingered Parsnip and Garlic Soup
450g parsnips, peeled and chopped
4 cardamom pods
1 tsp coriander seeds
a walnut sized lump of ginger, peeled and chopped
15g butter
1 small bulb garlic, peeled
1 ltr milk
salt
cayenne pepper
150ml soured cream
1/2 bunch spring onions, trimmed and chopped
Crush the ginger and seeds from the cardamom pods in a pestle and mortar to make a paste.
Melt butter in large pan, add garlic and fry for a few moments to soften. Stir in ginger paste and fry for a minute. Add parsnips and milk, season with salt and cayenne and simmer for 30-40 mins until parsnips are soft.
Puree. Add soured cream and reheat (DO NOT BOIL). season to taste and stir through spring onion.
2. Parsnip and Apple Soup - I knew I'd made this
2 tbsp olive oil
1 medium onion, chopped
1 clove garlic, crushed
170g cooking apple (I found this a bit much and would reduce slightly)
450g parsnips
170g potato
75ml dry white wine (don't use Chardonnay, it's just wrong - I'd recommend Sauvignon Blanc for this one)
570m light stock
150ml milk
2 tbsp creme fraiche
chopped chives
Heat oil, add onion and garlic and cook on a low heat for 10 minutes - do not allow them to brown or they will discolour your soup.
Peel and chop apple, parsnip and potato. Add apple and parsnip to the pan and cook for 5 mins.
Add the wine, boil and reduce by half, ass the stock and potato. Season and bring to boil, lower heat and simmer for 20 mins or until veg is very soft.
Puree, add enough milk to achieve consistency of thick cream.
Adjust seasoning, add creme fraiche and serve sprinkled with chives.
450g parsnips, peeled and chopped
4 cardamom pods
1 tsp coriander seeds
a walnut sized lump of ginger, peeled and chopped
15g butter
1 small bulb garlic, peeled
1 ltr milk
salt
cayenne pepper
150ml soured cream
1/2 bunch spring onions, trimmed and chopped
Crush the ginger and seeds from the cardamom pods in a pestle and mortar to make a paste.
Melt butter in large pan, add garlic and fry for a few moments to soften. Stir in ginger paste and fry for a minute. Add parsnips and milk, season with salt and cayenne and simmer for 30-40 mins until parsnips are soft.
Puree. Add soured cream and reheat (DO NOT BOIL). season to taste and stir through spring onion.
2. Parsnip and Apple Soup - I knew I'd made this
2 tbsp olive oil
1 medium onion, chopped
1 clove garlic, crushed
170g cooking apple (I found this a bit much and would reduce slightly)
450g parsnips
170g potato
75ml dry white wine (don't use Chardonnay, it's just wrong - I'd recommend Sauvignon Blanc for this one)
570m light stock
150ml milk
2 tbsp creme fraiche
chopped chives
Heat oil, add onion and garlic and cook on a low heat for 10 minutes - do not allow them to brown or they will discolour your soup.
Peel and chop apple, parsnip and potato. Add apple and parsnip to the pan and cook for 5 mins.
Add the wine, boil and reduce by half, ass the stock and potato. Season and bring to boil, lower heat and simmer for 20 mins or until veg is very soft.
Puree, add enough milk to achieve consistency of thick cream.
Adjust seasoning, add creme fraiche and serve sprinkled with chives.
Carmella's Holiday Biscotti
I made these last year without the white chocolate (YUCK!). I got the recipe from Food Netowork - they were a big hit!
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
2/3 cup dried cranberries
12 ounces good-quality white chocolate, chopped
Red and green sugar crystals, for garnish
Directions
Preheat the oven to 350 degrees F.
Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
2/3 cup dried cranberries
12 ounces good-quality white chocolate, chopped
Red and green sugar crystals, for garnish
Directions
Preheat the oven to 350 degrees F.
Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.
Carmella's Grilled and Marinated Swordfish
Ingredients:
4 cloves crushed garlic
1/3 cup white wine
1/4 cup fresh lemon juice
2 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoon poultry seasoning (Bell's)
1/4 teaspoon salt
1/8 teaspoon pepper
4 swordfish steaks
1 tablespoon chopped fresh parsley (optional)
4 slices lemon, for garnish (optional)
In a glass baking dish, combine the garlic, white wine, lemon juice, soy sauce, olive oil, poultry seasoning, salt and pepper. Mix just to blend. Place swordfish steaks in the the marinade and refrigerate for 1 hour, turning frequently.
Preheat grill for high heat, and lightly oil the grate.
Grill swordfish steaks for 5 to 6 minutes on each side. Garnish with parsley & lemon wedges
4 cloves crushed garlic
1/3 cup white wine
1/4 cup fresh lemon juice
2 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoon poultry seasoning (Bell's)
1/4 teaspoon salt
1/8 teaspoon pepper
4 swordfish steaks
1 tablespoon chopped fresh parsley (optional)
4 slices lemon, for garnish (optional)
In a glass baking dish, combine the garlic, white wine, lemon juice, soy sauce, olive oil, poultry seasoning, salt and pepper. Mix just to blend. Place swordfish steaks in the the marinade and refrigerate for 1 hour, turning frequently.
Preheat grill for high heat, and lightly oil the grate.
Grill swordfish steaks for 5 to 6 minutes on each side. Garnish with parsley & lemon wedges
Carmella's Chicken Tetrazinni
I got this recipe from Allrecipes.com - it's a great way to get use leftover chicken.
INGREDIENTS (Nutrition)
1 (8 ounce) package spaghetti, broken into pieces
1/4 cup butter
1/4 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup chicken broth
1 cup heavy cream
2 tablespoons sherry
1 (4.5 ounce) can sliced mushrooms, drained
2 cups chopped cooked chicken
1/2 cup grated Parmesan cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente; drain.
Meanwhile, in a large saucepan, melt butter over low heat. Stir in flour, salt, and pepper. Cook, stirring, until smooth. Remove from heat, and gradually stir in chicken broth and cream.
Return to heat, and bring to a low boil for 1 minute, stirring constantly. Add sherry, then stir in cooked spaghetti, mushrooms, and chicken. Pour mixture into the prepared baking dish, and top with Parmesan cheese.
Bake 30 minutes in the preheated oven, until bubbly and lightly browned.
INGREDIENTS (Nutrition)
1 (8 ounce) package spaghetti, broken into pieces
1/4 cup butter
1/4 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup chicken broth
1 cup heavy cream
2 tablespoons sherry
1 (4.5 ounce) can sliced mushrooms, drained
2 cups chopped cooked chicken
1/2 cup grated Parmesan cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente; drain.
Meanwhile, in a large saucepan, melt butter over low heat. Stir in flour, salt, and pepper. Cook, stirring, until smooth. Remove from heat, and gradually stir in chicken broth and cream.
Return to heat, and bring to a low boil for 1 minute, stirring constantly. Add sherry, then stir in cooked spaghetti, mushrooms, and chicken. Pour mixture into the prepared baking dish, and top with Parmesan cheese.
Bake 30 minutes in the preheated oven, until bubbly and lightly browned.
Carmella's Venetian Shrimp and Scallops
Ingredients:
1 pound sea scallops
1 pound large shrimp, peeled and deveined
1/4 cup flour, seasoned with salt and pepper
1 tablespoon (1 turn around the pan) extra-virgin olive oil
2 tablespoons butter
2 cloves garlic, chopped
1 large shallot, finely chopped
1/2 teaspoon crushed red pepper flakes
1 cup dry white wine
1 cup chicken broth or stock
1 (14-ounce) can diced tomatoes in juice
1/4 teaspoon saffron threads
12 leaves fresh basil, shredded or torn
1 lemon, zested
Hot, crusty bread, for plate mopping
Directions:
Lightly coat the sea scallops in flour seasoned with salt and pepper. Discard remaining flour.
Preheat a large skillet over medium high heat. Add oil (1 turn around the pan) and butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan.
Add an additional drizzle of olive oil to the pan and add the garlic, shallots, and crushed red pepper flakes. Reduce heat a little and saute garlic and shallots 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add stock, tomatoes and saffron threads. When liquids come to a bubble, add shrimp and cook 3 minutes.
Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer. Transfer shrimp and scallops to a warm serving dish and top with basil and lemon zest. Pass plenty of bread to enjoy the juices.
1 pound sea scallops
1 pound large shrimp, peeled and deveined
1/4 cup flour, seasoned with salt and pepper
1 tablespoon (1 turn around the pan) extra-virgin olive oil
2 tablespoons butter
2 cloves garlic, chopped
1 large shallot, finely chopped
1/2 teaspoon crushed red pepper flakes
1 cup dry white wine
1 cup chicken broth or stock
1 (14-ounce) can diced tomatoes in juice
1/4 teaspoon saffron threads
12 leaves fresh basil, shredded or torn
1 lemon, zested
Hot, crusty bread, for plate mopping
Directions:
Lightly coat the sea scallops in flour seasoned with salt and pepper. Discard remaining flour.
Preheat a large skillet over medium high heat. Add oil (1 turn around the pan) and butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan.
Add an additional drizzle of olive oil to the pan and add the garlic, shallots, and crushed red pepper flakes. Reduce heat a little and saute garlic and shallots 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add stock, tomatoes and saffron threads. When liquids come to a bubble, add shrimp and cook 3 minutes.
Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer. Transfer shrimp and scallops to a warm serving dish and top with basil and lemon zest. Pass plenty of bread to enjoy the juices.
Sabrina's Cranberry Pork Roast (Slow Cooker)
This is a crock pot recipe that a neighbor of mine gave to me, and I love it! The pork falls apart when it's done, and the sauce (which is shown how to make at the end of the recipe), is to die for. Enjoy! :)
CRANBERRY PORK ROAST
1 boneless pork roast (or tenderloin)
1 can cranberry sauce (either whole berry or jelly is fine)
1/4 c. sugar
1 c. cranberry juice (apple works fine too)
1 tsp dry mustard
1/4 tsp cloves
2 Tbs cornstarch
2 Tbs cold water
Mash cranberry, sugar, mustard, and clove. Add juice. Pour over roast in crockpot. Cook low 6-8 hours. Remove 2 cups of juices (add water if necessary). Pour into saucepan. Bring to boil. Combine cornstarch and water to make paste. Stir into saucepan. Cook and stir until thickened. Season w/salt.
***NOTE...I made this recipe, and it came out great!
CRANBERRY PORK ROAST
1 boneless pork roast (or tenderloin)
1 can cranberry sauce (either whole berry or jelly is fine)
1/4 c. sugar
1 c. cranberry juice (apple works fine too)
1 tsp dry mustard
1/4 tsp cloves
2 Tbs cornstarch
2 Tbs cold water
Mash cranberry, sugar, mustard, and clove. Add juice. Pour over roast in crockpot. Cook low 6-8 hours. Remove 2 cups of juices (add water if necessary). Pour into saucepan. Bring to boil. Combine cornstarch and water to make paste. Stir into saucepan. Cook and stir until thickened. Season w/salt.
***NOTE...I made this recipe, and it came out great!
Darlene's Shrimp and Broccolli with Linguini in Alfredo Sauces
Sautee fresh chopped garlic in butter, and Olive oil, added in the cooked shrimp to warm them, spiced it up with salt, pepper, onion powder and a shot of hot pepper flakes, blend in the Alfredo Sauce and simmer a few mins, toss it all together with the cooked linguini and broccolli, and top it with Pecorino Romano cheese.
Quick and easy!!!
Everyone loved it! Even the 2 year old (minus the shrimp of course).
Quick and easy!!!
Everyone loved it! Even the 2 year old (minus the shrimp of course).
Sandi's Cavatelli with Escarole and Proscuitto
1 bunch escarole chopped coarsly
EVOO( your discretion, I tend to overdue the oil 1/4 cup)
3 cloves of garlic chopped fine
4 slices proscuitto chopped
1 lb cavatelli
1 large can cannellini beans drained
1-2 cups chicken broth
salt and pepper to taste
Directions:
Saute garlic in EVOO till fragrant
saute proscuitto till almost crispy, put in escarole, beans, salt and pepper continue to saute till escarole is soft.
pour in chicken broth 1 cup at a time, let cook until reduced slightly. If you want a little more sauce keep adding chicken broth till its the consistency you like.
Meanwhile boil cavatelli and drani when al dente. Toss together pasta and sauce. you can at this point throw a splash of more evoo inn whil you toss it to give a little freshness.
This recipe was given to me by the owner of a Pizzareria in Melville, LI 10 years ago. I didn't write it down at the time so I may have defered from the original somewhat. So you might need to adjust to your taste. I always get raves when I make it though
EVOO( your discretion, I tend to overdue the oil 1/4 cup)
3 cloves of garlic chopped fine
4 slices proscuitto chopped
1 lb cavatelli
1 large can cannellini beans drained
1-2 cups chicken broth
salt and pepper to taste
Directions:
Saute garlic in EVOO till fragrant
saute proscuitto till almost crispy, put in escarole, beans, salt and pepper continue to saute till escarole is soft.
pour in chicken broth 1 cup at a time, let cook until reduced slightly. If you want a little more sauce keep adding chicken broth till its the consistency you like.
Meanwhile boil cavatelli and drani when al dente. Toss together pasta and sauce. you can at this point throw a splash of more evoo inn whil you toss it to give a little freshness.
This recipe was given to me by the owner of a Pizzareria in Melville, LI 10 years ago. I didn't write it down at the time so I may have defered from the original somewhat. So you might need to adjust to your taste. I always get raves when I make it though
Laurie's Purple Cow Jumped Over The Moon
Recipe courtesy of Laurie Ferraro Wigglesworth
Ingredients:
3 cups vanilla fat-free yogurt
1 cup reduced-fat milk (2%)
1/2 cup thawed frozen grape juice concentrate, undiluted
1 1/2 tsps. lemon juice
Directions:
Place yogurt, milk, juice concentrate & lemon juice in blender, process until smooth. Makes 8 (1/2 cup) servings. Use a straw!!
This is delicious, but next time I would use slightly less lemon juice.
From the book, Healthy Foods for Kids: Smoothies, Snacks, & More
Lesley's Yorkshire Pudding
Ingredients:
4 oz plain flour
pinch salt
1 egg
1/2 pint of milk
Directions:
Add the salt to the flour and the bea tthe egg and milk together.
Make a well in the flour and stir in the flour to make a smooth batter.
This batter s the same for Yorkshire pudding, Toad in the Hole and Crepes.
I make small yorkshire puddngs using a muffin tray - oil the tray (a friend of mine swears by beef dripping for this but I use whatever multi-purpose oil comes to hand) and place it in an oven at 220 C until the oil is hot - almost smoking. Pour equal quantities of batter into each "muffin" and bake for approx. 10 mins, until the puddings have risen and browned. Some people prefer to make a large yorkshire pudding and serve their meat and gravy inside the pudding, I don't have cooking times for a large one it would just be a case of trial and error but the key is to make sure the baking tray is very hot before you add the batter so it crisps up but keeps the inside fluffy and light.
To make Toad in the Hole, add some browned onions ans sausages to a baking tray and cover with the batter. Bake in a moderate oven or about 40 mins. Serve with gravy and steamed veg. You only need to brown the sausages as they will cook through in the oven but if you don't they stay pale and insipid.
Darlene's Non Stir fry Beef and Broccolli
A NON STIR FRY recipe for Beef and Broccoli that was SO EASY to make!!!
Ingredients:
SIRLOIN STEAK
BROCCOLI
SLICED ONIONS (can omit)
CHOPPED GARLIC
CHOPPED FRESH GINGER
SESAME OIL
RED HOT CHILLI OIL
CANOLA OIL
SOY SAUCE
RED WINE VINEGAR
CORN STARCH
Cut up steak and broccoli to size preferred. Place them in a deep, large bake pan, add in the Ginger and Garlic, stir together to distribute. Sprinkle the Sesame Oil, Canola Oil, Soy Sauce, Red Wine Vinegar and Corn Storch all over the Steak and Broccoli, toss all together. Put into a preheated 375-400 degree oven, and stir every 10 mins or so, until the meat is cooked through.
Reply to Your Post
Delete Post
Ingredients:
SIRLOIN STEAK
BROCCOLI
SLICED ONIONS (can omit)
CHOPPED GARLIC
CHOPPED FRESH GINGER
SESAME OIL
RED HOT CHILLI OIL
CANOLA OIL
SOY SAUCE
RED WINE VINEGAR
CORN STARCH
Cut up steak and broccoli to size preferred. Place them in a deep, large bake pan, add in the Ginger and Garlic, stir together to distribute. Sprinkle the Sesame Oil, Canola Oil, Soy Sauce, Red Wine Vinegar and Corn Storch all over the Steak and Broccoli, toss all together. Put into a preheated 375-400 degree oven, and stir every 10 mins or so, until the meat is cooked through.
Reply to Your Post
Delete Post
Andrea's Beetroot soup
I used a Gordon Ramsay recipe as my base, but tweeked it a little:
3-4tbsp olive oil
1 onion, peeled and chopped
1 bay leaf
2 garlic cloves, peeled and crushed
2 large carrots, peeled and chopped
1 celery stalk, trimmed and chopped
2 x 250gm packs of ready cooked beetroot in natural juices
600ml of hot veg of chicken stock
Seasoning - salt and pepper
Squeeze of lemon juice
Heat a large saucepan and pour in the olive oil. Add the onion, bay leaf, garlic, carrots and celery. Cook over a high heat, stirring often, for 4-5 mins until the veggies begin to soften.
Meanwhile, coasrsely grate the beetroot (waering rubber gloves to prevent hands from staining). Add to the pan and pour in the stock. Cook and simmer for 10 mins until the veggies are tender. Discard the bay leaf.
Whiz the soup in a blender. Taste and adjust the seasoning and add lemon juice. Reheat.
Gordon tops this with smoked duck pieces and sour cream. However, I didn't. I added some double cream to my recipe and missed out the lemon. I added a black and red pepper mix which gave it a kick...you could also add some chilli powder.
3-4tbsp olive oil
1 onion, peeled and chopped
1 bay leaf
2 garlic cloves, peeled and crushed
2 large carrots, peeled and chopped
1 celery stalk, trimmed and chopped
2 x 250gm packs of ready cooked beetroot in natural juices
600ml of hot veg of chicken stock
Seasoning - salt and pepper
Squeeze of lemon juice
Heat a large saucepan and pour in the olive oil. Add the onion, bay leaf, garlic, carrots and celery. Cook over a high heat, stirring often, for 4-5 mins until the veggies begin to soften.
Meanwhile, coasrsely grate the beetroot (waering rubber gloves to prevent hands from staining). Add to the pan and pour in the stock. Cook and simmer for 10 mins until the veggies are tender. Discard the bay leaf.
Whiz the soup in a blender. Taste and adjust the seasoning and add lemon juice. Reheat.
Gordon tops this with smoked duck pieces and sour cream. However, I didn't. I added some double cream to my recipe and missed out the lemon. I added a black and red pepper mix which gave it a kick...you could also add some chilli powder.
Tina's Easy Spinach Dip
( I am sure everyone has made this) I somestime use chopped Broccoli too.
1 container sour cream light or regular what ever you choose
1 package of knorr veggie soup mix or liptons veggies soup mix
1 cooked and drained box of spinach or broccoli
Add all ingredients together and place in fridge to chill
Take a round italian bread not sliced make a hole in the top and scoop in dip right before serving. use the extra bread to dip and serve with your favorite veggies!
1 container sour cream light or regular what ever you choose
1 package of knorr veggie soup mix or liptons veggies soup mix
1 cooked and drained box of spinach or broccoli
Add all ingredients together and place in fridge to chill
Take a round italian bread not sliced make a hole in the top and scoop in dip right before serving. use the extra bread to dip and serve with your favorite veggies!
Tina's Chilli
Love this recipe.. Will serve it with tostitos scoops on the side and melt chedder cheese on top before serving in glass casarole bowl
Ingredients
2 lbs ground beef
1 lb hot sausage out of casing
1 cup chopped onion
1 cup chopped green pepper
2 (15 1/2 ounce) cans kidney beans
2 (16 ounce) cans diced tomatoes
1 (6 ounce) can tomato paste
2 cloves garlic
2 tablespoons chili powder (or to taste)
salt & pepper
1 can beer room temp (any brand)
3 tablespoons bbq sauce
Directions
Cook ground beef,sausage, onion, garlic , green pepper, until meat is brown and vegetables are tender.
Drain the beans, then add the beans and remaining ingredients.
Cover and simmer 1 to 1-1/2 hours.
Last 1/2 hour of cooking add the can of beer and finish cooking.
5 *You may spice up this chili as hot as you like it.
Ingredients
2 lbs ground beef
1 lb hot sausage out of casing
1 cup chopped onion
1 cup chopped green pepper
2 (15 1/2 ounce) cans kidney beans
2 (16 ounce) cans diced tomatoes
1 (6 ounce) can tomato paste
2 cloves garlic
2 tablespoons chili powder (or to taste)
salt & pepper
1 can beer room temp (any brand)
3 tablespoons bbq sauce
Directions
Cook ground beef,sausage, onion, garlic , green pepper, until meat is brown and vegetables are tender.
Drain the beans, then add the beans and remaining ingredients.
Cover and simmer 1 to 1-1/2 hours.
Last 1/2 hour of cooking add the can of beer and finish cooking.
5 *You may spice up this chili as hot as you like it.
Danielle's Favorite Pork Roast Slow Cooker meal
1 2 lb pork roast
1/2 ts salt
1/2 ts season salt
1/4 ts lemon pepper seasoning
1/4 ts paprika
1 onion cut into wedges
half bag of baby carrots(already peeled)
4 potatoes washed and cut into wedges
1 cup chicken broth
trim any visible fat. rub all sides of meat with the seaonings. place all vegs in bottom of slow cooker add cup of chicken broth over vegs. place seasons meat on top of vegs. turn slower cooker on high for 6 hrs and then on low for 1 1/2 hrs more. if you only put it on low setting you need to cook for 8 to 9 hours. to make sauce remove veg and meat add 1/4 cup of water to slow cooker and add 3 tbls of flour and cook on high for 15 to 20 minutes
1/2 ts salt
1/2 ts season salt
1/4 ts lemon pepper seasoning
1/4 ts paprika
1 onion cut into wedges
half bag of baby carrots(already peeled)
4 potatoes washed and cut into wedges
1 cup chicken broth
trim any visible fat. rub all sides of meat with the seaonings. place all vegs in bottom of slow cooker add cup of chicken broth over vegs. place seasons meat on top of vegs. turn slower cooker on high for 6 hrs and then on low for 1 1/2 hrs more. if you only put it on low setting you need to cook for 8 to 9 hours. to make sauce remove veg and meat add 1/4 cup of water to slow cooker and add 3 tbls of flour and cook on high for 15 to 20 minutes
Rebecca's Vegetarian Shepard's Pie
My favourite vegetarian shepherd's pie recipe! The Aduki beans give it it's unusual colour.
4 oz (11og) aduki beans
2 oz (50g) rice
2 pints water for soaking
2 pints water for boiling
1 tblsp oil
1 onion
8 oz carrots
1-2 tblsp soy sauce
2 tblsp tomato puree
1 tsp mixed herbs
half pint aduki bean stock
salt and pepper
1lb (450g) potatoes peeled
1 oz butter
grated cheese
Wash the aduki beans+ rice and soak them overnight or steep them in boiling water for 1 hour. Drain and rinse, then bring to the boil in fresh water and cook for 50 minutes or until soft.
Drain and save liquid (stock). Heat oil in saucepan + fry onion for 5 minutes. Add carrots and cook for 2-3 minutes. Add cooked beans and rice. Mix soy sauce, tomato puree + herbs with stock. Pour this over bean+veg mixture. Bring to the boil+ simmer for 20-30 minutes. Season.
Add a little more liquid if necessary so that final mixture is moist. Transfer to dish.
Boil potatoes until soft + mash with butter. Spread over beans +veg. Sprinkle cheese on top.
Bake for 35-40 minutes until crisp and brown.
4 oz (11og) aduki beans
2 oz (50g) rice
2 pints water for soaking
2 pints water for boiling
1 tblsp oil
1 onion
8 oz carrots
1-2 tblsp soy sauce
2 tblsp tomato puree
1 tsp mixed herbs
half pint aduki bean stock
salt and pepper
1lb (450g) potatoes peeled
1 oz butter
grated cheese
Wash the aduki beans+ rice and soak them overnight or steep them in boiling water for 1 hour. Drain and rinse, then bring to the boil in fresh water and cook for 50 minutes or until soft.
Drain and save liquid (stock). Heat oil in saucepan + fry onion for 5 minutes. Add carrots and cook for 2-3 minutes. Add cooked beans and rice. Mix soy sauce, tomato puree + herbs with stock. Pour this over bean+veg mixture. Bring to the boil+ simmer for 20-30 minutes. Season.
Add a little more liquid if necessary so that final mixture is moist. Transfer to dish.
Boil potatoes until soft + mash with butter. Spread over beans +veg. Sprinkle cheese on top.
Bake for 35-40 minutes until crisp and brown.
Tina's Three Cheese Quiche
1 ready made frozen pie crust
8 eggs
1/2 cup grated pecoring romano cheese
4 slices swiss cheese
4 slices yellow american cheese
1/2 cup of milk
salt and pepper to taste
In a large mixing bowl beat eggs with milk set aside. On a cutting board layer the cheese and cut into cubes, slice small and add to eggs, then add in pecorino romano and mix well. Add salt and pepper.
Pour in pie crust and bake in the oven at 350 for 35 minutes pie should look golden in color and not look watery in the center when you remove from the oven it should be firm.
Also if you wish you can just buy shredded cheese and use that instead of cutting it yourself. I did it this way because that is what I had.
Tina's Ham, Cheese and Bacon Quiche
Ingredients:
1 ready made frozen pie crust
8 eggs
6 slices bacon cooked and crispy reserve some for garnish
4 slices yellow american cheese
1/2 cup of milk
salt and pepper to taste
Directions:
In a large mixing bowl beat eggs with milk set aside. On a cutting board layer the cheese and cut into cubes, slice small and add to eggs, then add in bacon and mix well. Add salt and pepper to taste. Pour in pie crust and bake in the oven at 350 for 35 minutes pie should look golden in color and not look watery in the center when you remove from the oven it should be firm. When ready to serve sprinkle top with extra bacon.Also if you wish you can just buy shredded cheese and use that instead of cutting it yourself. I did it this way because that is what I had. Enjoy
White Chocolate Cheesecake
INGREDIENTS:
3/4 cup sugar, divided
1/2 cup (1 stick) butter, softened
1-1/2 tsp. vanilla, divided
1 cup flour
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 pkg. (6 squares each) BAKER’S White Chocolate, melted, slightly cooled
4 eggs
1 pt. (2 cups) raspberries
DIRECTIONS:
PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Beat 1/4 cup of the sugar, the butter and 1/2 tsp. of the vanilla in small bowl with electric mixer on medium speed until light and fluffy. Gradually add flour, mixing on low speed until well blended after each addition. Press firmly onto bottom of pan; prick with fork. Bake 25 min. or until edge is lightly browned.BEAT cream cheese, remaining 1/2 cup sugar and remaining 1 tsp. vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.BAKE 55 min. to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with the raspberries just before serving. Store leftover cheesecake in refrigerator.
3/4 cup sugar, divided
1/2 cup (1 stick) butter, softened
1-1/2 tsp. vanilla, divided
1 cup flour
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 pkg. (6 squares each) BAKER’S White Chocolate, melted, slightly cooled
4 eggs
1 pt. (2 cups) raspberries
DIRECTIONS:
PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Beat 1/4 cup of the sugar, the butter and 1/2 tsp. of the vanilla in small bowl with electric mixer on medium speed until light and fluffy. Gradually add flour, mixing on low speed until well blended after each addition. Press firmly onto bottom of pan; prick with fork. Bake 25 min. or until edge is lightly browned.BEAT cream cheese, remaining 1/2 cup sugar and remaining 1 tsp. vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.BAKE 55 min. to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with the raspberries just before serving. Store leftover cheesecake in refrigerator.
Rasberry Almond Coffeecake
Raspberry Almond Coffeecake
"This moist, light cake is "berry" delicious as a dessert or for breakfast. Your house will smell just wonderful while it is baking and cooling. Recipe doubles well.
"PREP TIME 30 Min
COOK TIME 1 Hr
READY IN 1 Hr 30 Min
INGREDIENTS
1 cup fresh raspberries
3 tablespoons brown sugar
1 cup all-purpose flour
1/3 cup white sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup sour cream
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 egg
1/4 cup sliced almonds
1/4 cup sifted confectioners' sugar
1 teaspoon milk
1/4 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Spray an 8 inch round cake pan with cooking spray. Combine raspberries and brown sugar in a bowl. Set aside. In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Combine sour cream, butter or margarine, 1 teaspoon vanilla, and egg, and add to flour mixture. Stir just until moist. Spoon 2/3 of the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds. Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack. Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.
"This moist, light cake is "berry" delicious as a dessert or for breakfast. Your house will smell just wonderful while it is baking and cooling. Recipe doubles well.
"PREP TIME 30 Min
COOK TIME 1 Hr
READY IN 1 Hr 30 Min
INGREDIENTS
1 cup fresh raspberries
3 tablespoons brown sugar
1 cup all-purpose flour
1/3 cup white sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup sour cream
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 egg
1/4 cup sliced almonds
1/4 cup sifted confectioners' sugar
1 teaspoon milk
1/4 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Spray an 8 inch round cake pan with cooking spray. Combine raspberries and brown sugar in a bowl. Set aside. In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Combine sour cream, butter or margarine, 1 teaspoon vanilla, and egg, and add to flour mixture. Stir just until moist. Spoon 2/3 of the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds. Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack. Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.
Subscribe to:
Posts (Atom)