•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
•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
•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
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.
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.
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.
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.
• 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
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 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
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.
450g parsnips, peeled and chopped
4 cardamom pods
1 tsp coriander seeds
a walnut sized lump of ginger, peeled and chopped
1 small bulb garlic, peeled
1 ltr milk
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)
75ml dry white wine (don't use Chardonnay, it's just wrong - I'd recommend Sauvignon Blanc for this one)
570m light stock
2 tbsp creme fraiche
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.
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
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.
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
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
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.
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
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.
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!
Quick and easy!!!
Everyone loved it! Even the 2 year old (minus the shrimp of course).
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
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
Add the salt to the flour and the bea tthe egg and milk together.
SLICED ONIONS (can omit)
CHOPPED FRESH GINGER
RED HOT CHILLI OIL
RED WINE VINEGAR
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
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.
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!
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
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.
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
4 oz (11og) aduki beans
2 oz (50g) rice
2 pints water for soaking
2 pints water for boiling
1 tblsp oil
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
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.
1 ready made frozen pie crust
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.
1 ready made frozen pie crust
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
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
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
1 pt. (2 cups) raspberries
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.
"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
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
1/4 cup sliced almonds
1/4 cup sifted confectioners' sugar
1 teaspoon milk
1/4 teaspoon vanilla extract
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.
Serves: 8 portions
• 4 skirt steaks, trimmed, cut in half crosswise to yield 8 portions
• Sea salt and fresh-ground black pepper
• 2 teaspoons onion powder
• 2 tablespoons white wine vinegar
• 2 tablespoons extra-virgin olive oil
• Oil spray
• 4 cups flat-leaf parsley leaves
• 6 cloves garlic
• 3/4 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• Salt and fresh-ground pepper
• 1 heaping teaspoon red pepper flakes (optional)
Grilled skirt steak
Rub, salt and pepper and onion powder on steaks. Sprinkle with vinegar and brush with olive oil. Grill to taste. Drizzle chimichurri sauce (see below) over it.
Pulse parsley and garlic in processor until fine, and scrape out into a bowl. Stir in the olive oil and vinegar and check for seasoning. Add optional red pepper flakes for a spicy chimichurri.
1 butternut squash
2 cups carnaroli rice
6 cups vegetable or chicken stock
1 cup white wine
1 onion finely diced
3 cloves garlic finely chopped
Salt and pepper
Extra virgin olive oil
Cut squash in half, remove seeds and place flesh down on a baking tray. Roast in a 400* oven for 45 mins until very soft and caramelized. Remove from oven, peel and set aside.
Bring stock to a simmer in a pot on stove top.
In another large pot heat 4 tbsp. olive oil and saute onion and garlic for 4-5 mins on medium heat( do not burn garlic!)
Now add the rice and stir constantly for 1 min. making sure to coat rice evenly with oil .
Add squash to pot and stir until well blended with rice.
Add wine and stir until wine is absorbed by rice.( approx 1-2 mins.)
Begin adding about 1 cup of stock and stirring ocassionaly until rice absorbs it, and repeat this process approx. every 5 mins. This process should take 25-30 mins.
At this point the risotto should be "al dente" (subtley hard) to the bite but very creamy,
Plate risotto and add parmesan shavings , serve immediately.
The sweetness of the squash and the nice subtle bite to the rice has this very creamy texture and is extremely flavourful and hearty.
4 lemon slices
1/2 cup Lemon juice
4 Tbs Butter
1/4 cup all-purpose flour
1 tsp Sweet Paprika
In a small bowl, beat the egg, a few tbs of water, salt and pepper. Set aside.
In a pie plate mix together the flour, 1 Tbs of the parsley and Paprika. Dip the chicken in the egg, then in the seasoned flour. Shake off excess.
In a large skillet, melt 3 Tbs of the butter and the olive oil. Add in the chicken 2 at a time until lightly browned and crispy. Remove the chicken and put aside on a wire rack. Drain off excess oil left in pan, but don't scrape the bottom. In the same pan, add the rest of the butter, the rest of the parsley and the white wine. Scrape the bottom and sides of pan to release all the brown pieces (they have all the flavor).
Simmer about 5 mins to cook out the alcohol and then add the lemon zest (or capers if you are using them), chicken broth and all of the remaining Lemon juice. Simmer until the sauce thickens (about 10 mins). Add the chicken back in, top with lemon slices, cover and let simmer for 5 more minutes. Add Capers or a little sprinkle of parsley and serve!
Ground nut or sunflower oil
2 tsp ground turmeric
1 tsp ground coriander seed
3 cloves garlic (I often put in loads more than this as I love garlic)
1 large onion
1 tsp curry podwer
1 red chilli
2 large tomatoes - blended
diced chicken - I used chicken thighs that I had roasted the day before so skipped step 1 of the instructions below.
1/2 butternut squash
1 sweet potato - traditionally aubergine is used but I don't like aubergine and sweet potato works well
1 cup red lentils
Chopped coriander leaf (cilantro)
Fry the diced chicken in a little oil until cooked and set aside.
Blend the onion, garlic, chilli and spices to make a smooth paste. Fry this in a heavy bottomed saucepan with about 2 tbsp oil for 3 minutes. then add the blended tomatoes - cover and cook, stirring frequently, until the oil starts to seperate at the edges of the pan.
Add the sweet potato and 1 cup of water, stir, cover and simmer for 10 mins.
Add the squash and 1 cup of water, stir, cover and simmer for 10 mins.
Add the lentils and cooked chicken and 2 cups of water, stir, cover and simmer for 20 mins.
Keep stirring throughout the cooking and add more water if required. The spices can be adjusted to suit your taste - adding more or less curry powder depending on the heat you like.
Stir through the fresh coriander before serving - this is good with indian breads, chutneys and green salad, because of the lentils it is quite hearty so doesn't really need rice. I like lots of lentils and quite a soupy texture, but again adjust quantites to suit your taste.
The chicken is a recipe from a (dare I say) slimming magazine
Combine a finely chopped red chilli, 4 cloves garlic, a handfull of chopped parsley, juice and zest of a lemon and a tsp of chilli flakes. Bash some chicken breasts to flatten then rub on the chilli mixture and cook in a non-stick frying pan until cooked through. I did go and get a lemon as I didn't think orange would work :-).
HERE IS THE ROAST PORK I MADE LAST WEEK IT WAS AWESOME. I CAN'T BELIEVE I WAS ABLE TO CUT AND ROLL IT OUT SO I COULD STUFF WITH TONS OF GARLIC AND PARSLEY. WAS IT GOOD.
IF YOUR BUTCHER CAN ROLL IT FLAT THAT WOULD BE GREAT THEN YOU COULD STUFF AND ROLL YOURSELF, BUT I WAS ABLE TO DO IT MYSELF AND WAS VERY SURPRISED COOKING SHOWS HELP.!
NOTE: I MADE TINA'S RECIPE AND ADDED SOME PARMESAN CHEESE, IT WAS AWESOME!
THANKS TINA!!! EVERYONE LOVED IT!!!
1 CENTER CUT ROAST PORK
4 CLOVES GARLIC CHOPPED
1 BUNCH PARSLEY CHOPPED
GRATED PARMESAN CHEESE (OPTIONAL)
SALT AND PEPPER
BUTCHER TWINE TO REROLL AND TIE
ROLL OUT ROAST PORK
COVER THE ENTIRE INSIDE WITH CHOPPED GARLIC AND PARSLEY SPRINKLE WITH PEPPER AND SALT. ROLL BACK UP AND TIE SO IT STAYS TOGETHER. THEN RUB THE ENTIRE TOP WITH MORE GARLIC PARSLEY SALT PEPPER AND A LITTLE OIL.
MY ROAST PORK WAS 2 AND A HALF POUNDS SO I COOKED IT FOR ABOUT 1 HOUR AND 45 MINUTES IT WAS PERFECT.
I SERVED WITH RICE AND BROCCOLI SALAD. PICS POSTED BELOW
1 tbsp white wine
2 tbsp olive oil
1/2 tsp ground or crushed red pepper (optional)
Fresh Chopped or sliced garlic (what ever is to your liking)
1/4 cup heavy whipping cream
1/2 cup spaghetti sauce (whatever you like)
bag of baby fresh spinach
2 cans of italian style diced tomatoes(add more or less, however you like it)
Fresh grated parmesan cheese.
Boil pasta & put aside, In a large skillet heat wine, olive oil, garlic, spaghetti sauce, tomatoes & crushed red pepper (again, optional) over medium heat, stir consitantly for 4 to 5 minutes. Add pasta , mix into sauce, pour cream into mixture and stir until incorporated, add spinach last and stir until wilted. Serve w/ fresh parmasean cheese on top and let melt or melt in oven in casserole dish. Really good if you serve with grilled or breaded chicken breast, sauted shrimp, scallops or what ever you like. (You can also add asparagus or mushrooms). Enjoy!!!
1 lb ground beef
1 green pepper- cut into small pieces
2 medium onions - halved and sliced
1 large clove of garlic - minced
1 large can crushed tomatoes
1 large can diced tomatoes
1 large can red kidney beans
either 1 large can or 1 box of frozen corn
1/4 tsp. crushed red pepper
3 or 4 dashes of Tobasco sauce
Chili powder (to taste)
Salt and pepper
Brown the ground beef in a large pot with salt and pepper
Add the onion and garlic.
After about 2 or 3 minutes, add both cans of tomatoes and about 1 can of water.
Mix in the green pepper.
Add the chili powder.
Simmer for approximately 1/2 hour - add the red pepper and tobasco (there should be a slow burn at the BACK of your throat)
Simmer for approximately another half hour - adjust chili powder, salt and pepper to taste.
Add corn and kidney beans.
Let simmer for another hour, stirring occassionally.
Serve with tortilla chips or over rice.
Prep Time: 35 min
Total Time: 35 min
Makes: 5 servings
1 tablespoon olive oil
4 boneless skinless chicken breasts (about 1 lb)
1 medium onion, chopped (1/2 cup)
1 box Chicken Helper® fettuccine Alfredo
1 cup hot water
1 cup half-and-half
1/4 cup chopped dry-pack sun-dried tomatoes
1/4 cup chopped fresh basil leaves or 4 tsp dried basil leaves
1. In 10-inch skillet, heat oil over medium-high heat. Add chicken and onion; cook 15 to 18 minutes, stirring onion frequently and turning chicken once, until onion is tender and juice of chicken is clear when center of thickest part is cut (170°F). Remove from heat; cover to keep warm.
2. Meanwhile, fill 2-quart saucepan 2/3 full of water. Heat to boiling. Stir in contents of uncooked pasta pouch (from Chicken Helper box). Gently boil uncovered about 15 minutes, stirring occasionally, until pasta is tender; drain. Set aside.
3. In same saucepan, mix hot water, half-and-half, tomatoes and contents of sauce mix pouch (from Chicken Helper box). Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally, until sauce is slightly thickened.
1 Serving: Calories 350 (Calories from Fat 110); Total Fat 12g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 75mg; Sodium 930mg; Total Carbohydrate 32g (Dietary Fiber 2g, Sugars 5g); Protein 27g
1 pound of Rigatoni Pasta
1 pound of sausage meat browned and drained
1 bag of fresh spinach
1 cup of fresh basil
1 pound of boccacini mozzerella balls diced
2 small cans of stewed italian style tomatoes diced
Brown garlic in olive oil and add spinach and basil until wilted
add browned sausage meat and stewed tomatoes (salt and pepper)
let simmer about 30 minutes while pasta boils
toss spinach and sausage mixture with pasta and diced boccacini mozzerella
Pizzelle (stuffed pockets with Escarole and Sausage)
2 1 1b bags prepared pizza dough
(can also use pastry dough)
1 large head fresh Escarole (washed and chopped)
1 package sweet sausage (8 links)
1 package hot sausage (8 links)
3 TBS chopped fresh garlic
2 TBS Extra Virgin Olive Oil
1 tsp hot pepper flakes
½ cup water
Dash of salt
Remove casings from Sausage, set aside. In a large sauce pan, sauté Garlic until lightly browned. Add the sausage, breaking it up in your hand as you add it. Break up the sausage into small pieces as you are cooking, until it is in reasonable chunks and browned well. Add in the water, and then the Escarole, stir to coat in the water. Let sit until the Escarole is completely wilted, and the water is evaporated, mix all together. Drain mixture and set aside to cool.
Roll out your pizza (or pastry) dough into a large sheet as if you were making pizza, and cut out circles about 6-7 inches round (I used one of Kaitlyn’s cereal bowls). Keep gathering up left over dough and re-rolling it out into to form more circles until dough is all used up. Put the sausage and escarole mixture onto a large cutting board and chop it all up well. Coat large cookie sheets with EVOO and lay out the circles, fill with 2TBS of the filling, fold over to form moon shapes, and crimp edges with a fork. In a small bowl mix the egg and a splash of water and the salt, and brush the whole Pizzelle with the egg wash. Bake at 375 for about a half an hour or until light to medium brown in color.
Mangiare il suo delizioso!
But worth it.
4 cups water
1 split chicken breast, with bone & skin
1 cup chopped onion
1 cup chopped celery
1/4 c. fresh parsley or 1 TBSP dried parsley
3 bay leaves
1 tsp. salt
1/4 tsp white pepper
2 medium potatoes, chopped (bite sized)
4-5 green onion, sliced
3 chicken bouillon cubes
1/2 tsp. seasoned salt
1/2 tsp. poulty seasoning
4 cups milk
2 cups medium shell macaroni, 1/2 cooked and drained
1/4 cup butter
1/4 cup flour
Combine water, chicken, chopped onion, celery, parsley, bay leaf, salt and pepper in stock pot. Bring to a boil over medium-high heat. Reduce to low; simmer until chicken is no longer pink in center.
Remove bay leaves; discard. Remove chicken; cool. Remove skin & bones from chicken. Chop chicken; set aside. Add potatoes, green onions bouillon cubes and seasonings to broth. Bring to a boil over medium-high heat. Reduce heat to low; simmer 15 minutes or until potatoes are tender, stirring occasionally.
Add milk, macaroni, chicken; return to a simmer.
Melt butter in sauce pan over medium heat. Add flour, cook until mixture begins to brown, stirring constantly. Add to soup. Blend well. Reduce heat to low; simmer 20 minutes, stirring occasionally.
(of course I use the quorn veggie chicken for myself)
Sliced grilled chicken
fresh baby spinach
Canned or fresh diced tomatoes
thinly sliced red onion
Sliced Brie Cheese
light honey mustard dressing.
Just warm the wrap in a frying pan on low/medium (you dont want the wrap to burn or crisp) and flip over, add cheese on edges and some down the middle, put spinach next so it starts to wilt a bit, add grilled chicken, tomatoes & red onion, pour some honey mustard down the middle and close the wrap. The cheese will hold it together. I ususally will serve this with some brown rice (with smart balance light) and if you want to add some black & pinto beans I do that too sometimes. As for the wraps, you can use any kind of veggies you like and same with the cheese. But this combination is really good.
800g Monkfish Fillet - boned & Skinned, cut into chunks
1 ltr stock (I used chicken stock)
1 red pepper, chopped
1 red chilli, finely chopped
3 cloves garlic, finely chopped
1 tsp smoked paprika
1 red onion, sliced
salt & pepper
2 tbsp tomato paste
Fry the onion, garlic, chilli and peppers in alittle oil for 5 mins, add the stock and tomatoes and bring to a boil.
Reduce the heat and add the paprika and bay leaf. Simmer for 20 mins.
Add the fish and stir through the tomato paste. Cook over a low heat for approx 10 mins.
Add the parsley, remove the bay leaf and season to taste.
Prepared pizza dough
Extra virgin olive oil
black cured olives
home made tomato sauce
I purchase a large pizza dough from my favorite pizzaria, Luigis.
I let it sit an a barely warm oven for an hour covered to rise.
Using a cast iron frying pan which I have sprinkled with EVOO and some kosher salt I then carefully place cherry tomatoes and black cured olives pushed down into the bread for additional flavor. Make sure the entire dough is covered by the oil and sprinkle with romano cheese. Then bake untill golden brown. You can serve this sliced with a little homemade sauce. Bake at 450 for aprrox 35 ninurtes turn the heat down to 350 unti ready.
Thanks so much Joe
Using purchased pizza dough or u can make your own , there are many good recipes online.
The dough I use I get from a local pizzaria for 2.50.
1 large pack pizza dough
8 sweet Italian sausages. The better the quality the better that end result.
1 tbs tomato paste
3 cloves garlic minced
1 small onion
1 green pepper thinly sliced
salt papper to taste
1/4 lb romanno grated style cheese
1/4 cup olive oil
sundried tomatoes in oil sliced thinlly
greek or oil cured olives pitted and roughly chopped
Take sausage out of their casings and break up any lumps, begin to saute until no longer pink.
Saute onions, peppers and garlic untill flavors begin to meld.
Add tomato paste and 1/2 cup warm water. Stir frequently to break up lumps., I usually add chopped parsley and basil at this point.
When veggies are cooked add to meat. Cook a little bit longer until well mixed together.
Let filling cool. Lay out dough and roll it so that you have a more or less a rectangle. Lay some of the filling across the long direction., sprinkle with romano cheese. Turn roll once to cover, repeat until the filing is all gone and the roll is sealed. Bake in a 45 degree oven for 20 mins turn down flame to 350 and continue cooking till nicely golden brown.
The quantities are a bit vague as I don't tend to measure stuff out when I am cooking - the amounts giving serve 2 adults and 2 small children so probably 2-3 adults as a main course.
1 finely chopped onion
2 rashers smoked bacon (optional)
Arborio Rice (I use approx 250g)
1 - 1.5 litres stock - veg or chicken
Fresh or frozen garden peas - if using fresh you need about 600g unshelled, frozen 1.5 cupfulls.
3 tbsp parmesan
a few basil leaves.
Heat the stock to boiling then reduce heat and keep warm.
Fry the onion and bacon in a little oil until the onion is softened but not browned.
Add the rice and stir well.
Add two ladle fulls of stock and stir until almost all the stock has been absorbed - keep adding the stock a ladle full at a time. After 10 minutes add the peas.
Continue adding stock and stiring to prevent it from sticking. The rice takes between 20-30 mins to cook through - check it after 20 mins and continue until you are happy with the texture of the rice and consistency; I like my risotto to be quite soupy but some people prefer a porridgy texture.
Remove from the heat and stirthrough the cheese.
Check for seasoning - do not add salt before this as your stock will become concentrated during the cooking process and it is very easy to over salt the risotto if you season halfway through cooking.
Stir in the torn basil leaves and leave to rest for 10 mins.
Serve with crusty bread and a green salad.
2lbs ground beef
3 pkgs Goya discos de empanadillos(found in the goya frozen food section of most supermkts
Sofrito(or 1 med onion chopped, 5 cloves of garlic minced and 1/2 green pepper chopped, 1/2 cup cilantro chopped finely)
1tsp Adobo(ground spice found in the goya section of most supermkts)
1 8oz can tomato sauce pref the goya spanish style
1 tsp capers
1 tbs chopped raisins
4 tbs olive oil
saute the sofrito in the oil until fragrant. put meat in and brown while breaking up the lumps. when meat is no longer pink, add can of tomaot sauce and the capers.
Continue cooking approx 30-45 min until fully cooked and flavors are melded. Place meat in a container in fridge. Wait a couple of hours until meat is very cold and solid(easier to fill shells this way)
Take the defrosted circles and wet edges, place 1 tsp of filling on one half of the circle fold over other half and crimp edges using a fork. Repeat
You can add anything to the filling olives, jalepeno, cheese etc
after you complete the 30 empanadas, you can freeeze them or bake in a 425 degree oven for 10-15 min or if u prefer...deep fry..that is the best way to do it. Enjoy!
1 bag or box of Elbow pasta (or whichever you prefer)
2 6oz cans of Chunk white tuna in water, drained
1/2 cup Italian salad dressing
3/4 cup of Mayonaise (more or less as needed)
1 small onion diced
2 carrots chopped finely (optional)
Paprika, onion powder, salt and pepper
*optional a few tablespoons of Dill Pickle juice*
Boil the pasta in a pot of salted water, drain. I like to use the sink sprayer and spray cold water all over the pasta until its cool to the touch or you can do it ahead and set it aside to cool. When cool, add in the salad oil, mayo, tuna, chopped onions and carrots (if used). Stir together well, then add spices to taste. Top with some sprinkles of Paprika. Refrigerate for a min of 2-3 hours, the longer it sits, the better!
1 premade Angel food cake (Bundt cake shaped)
1 24oz tub of frozen "Strawberries in it's own juice"
1 12 oz tub non-dairy whipped topping
Slice the angel food cake all the way through the middle to make two layers. Place the bottom layer on a large cake plate (large enough to hold alot of juice around the actual cake).
Spoon some of the strawberry mixture all over the top (just enough to see that it starts to soak in about halfway down. Drop large tablespoons of whipped topping all over the top of the strawberries, smooth down. Place the second layer over the bottom. Repeat the above (layer of strawberries, then cream). Use your spoon to "ice" the cake as you prefer (dollops, swirls etc...) and top with remaining strawberries, and spoon the left over juice over the top enough so it drizzles down all around the sides, pour any leftover juice down into the center.
Prep Time:25 min
Serves: 6 to 8 servings.
•9 lasagna sheets, fresh or dried
•1 teaspoon olive oil, plus 1 tablespoon, divided
•2 (8.5-ounce) jars sun-dried tomatoes, drained
•1 1/2 packed cups fresh basil leaves
•1/2 cup grated Parmesan, plus 3/4 cup
•1/4 pound pancetta, diced
•1 medium onion, diced
•2 garlic cloves, minced
•4 bunches asparagus, trimmed and cut into 1-inch pieces
•1 (15-ounce) container whole milk ricotta cheese
•1 teaspoon salt
•1/2 teaspoon freshly ground black pepper
•2 cups shredded whole milk mozzarella cheese
•2 tablespoons butter
Bring a large pot of salted water to a boil over high heat. Add 1 teaspoon olive oil. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta or 2 to 3 minutes for fresh pasta. Drain pasta.
In a food processor combine the sun-dried tomatoes and basil. Pulse until the mixture is combined. Transfer to a small bowl. Stir in 1/2 cup Parmesan. Set aside.
In a large skillet brown the pancetta until crisp. Remove from the pan using a slotted spoon. Add 1 tablespoon olive oil, onion, and garlic and cook until tender, about 4 minutes. Add asparagus and cook until tender, about 4 minutes. Transfer the mixture to a large bowl. Add the ricotta, salt, and pepper and stir to combine.
Preheat the oven to 350 degrees F. In a 9 by 13-inch baking dish sprinkle some of the sun-dried tomato mixture on the bottom of the casserole dish. Place some lasagna sheets, then half asparagus mixture. Next sprinkle some mozzarella cheese and some of the remaining 3/4 cup Parmesan. Continue for 1 more layer. Top with lasagna sheets, some sun-dried tomato mixture, mozzarella, and Parmesan. Dot the top with butter. Bake until the ingredients are warm and the cheese is melted, about 25 mins.
1/2 cup red wine
1/2 cup beef broth
3 tbls a1 sauce
flour, season salt, peppe, onion powder
in a measuring cup put 1/2 wine, 1/2 beef broth and 3 tbles of a1 sauce and mix together
in a bowl put season salt, onion powder, pepper, and flour and mix together
place meat for seasoning and make sure all meat is covered. i cut the steak into 4 pieces and then coated it.
cut pepper, onions , carrots and place into crock pot. place meat into crock and cover with dice tomatoes and then pour liquid mixture over the vegs and meat turn on low for 8 hours and it comes out delicious
PREP TIME: 15 MINS
COOK TIME: 0
TOTAL TIME 6 HOURS
1 (14OZ) CAN Sweetened condensed milk
½ cup lemon juice
1 ½ to 2 cups assorted fresh berries
(rasberries, blackberries, blueberries)
1 8oz container frozed whipped topping, thawed
1 (6 oz) Ready crust Graham Pie crust
1. Mix together sweetened condensed milk and lemon juice in large bowl
until blended. Stir in berries. Fold in whipped topping. Spoon into crust.
2. Freeze 5 hours or until set. Let stand 30-40 minutes before serving.
Garnish as desired.
1 (750-ml) bottle vodka
3 1/2 cups water
2 1/2 cups sugar
Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles.
The "recipe" ....sorry no real measurements....
For some reason I didnt feel like grilling the london broil that I took out this morning. I just wanted to make something easier and different.
I just cubed up some thick steaks, tossed them around in all the spices listed below until coated, and then sauteed them in EVOO, with chopped garlic, added sliced onions and cooked till browned and set it aside.
I boiled the first bag of pasta I grabbed (small shells) until done and set aside.
I looked around in the pantry and came up with the following which were all mixed in with the cooked steak and shells until heated through.
A jar of sun-dried tomato pesto, a cup of spinach, a small can of water chesnuts (dont ask why, i dont know, lol), a can of corn niblets, some worshishire sauce, 1/2 cup red wine (just happened to have one opened ) some, red pepper flakes, garlic and onion powder, paprika, salt, pepper and topped it with a bunch of parmesan cheese.
(makes one 10-inch cake)
6 tablespoons unsalted butter, softened, plus more for pie plate*
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
1 pound strawberries, hulled and halved
Preheat oven to 350 degrees. Butter a 10-inch pie plate.
Sift flour, baking powder, and salt together into a medium bowl.
Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes.
Reduce speed to medium-low; mix in egg, milk, and vanilla.3. Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.4. Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges. Cake can be stored at room temperature, loosely covered, up to 2 days.
2 cups heavy cream
1 cube chicken bouillon
1 tablespoon Asiago Cheese
1 tablespoon cornstarch, mixed with equal parts water
1 cup chopped sun-dried tomatoes
1 (16 ounce) package bow tie pasta
3/4 cup bacon
1/4 cup butter
1 cup diced red onions
2 cloves garlic, chopped
1 cup chopped green onion
1 pound grilled skinless, boneless chicken breast, diced
1 cup heavy cream
2 tablespoons chopped fresh parsley
In a large saucepan over medium heat, cook 2 cups cream until just bubbling. Watch carefully, to ensure that it doesn't boil over. Stir in bouillon and Asiago cheese. Stir with a whisk until dissolved. Add cornstarch mixture, and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried tomatoes. Set aside, or cover and refrigerate for later use.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Melt butter in a large saucepan over medium heat. Saute red onion until soft and translucent. Stir in garlic and cooked bacon, and cook for 2 minutes. Stir in green onions, chicken and 1 cup cream. Cook, stirring, until cream is heated through. Add Asiago cream sauce, and heat through. Toss with cooked pasta until evenly coated, and sprinkle with chopped parsley
3 lbs ground round beef
2 small onions chopped
1 cup of corn niblets drained
1 Large Red or Green Pepper
1 cups Corn
12 serving size of instead potatoes or mashed
1 6 oz can tomato paste
3/4 cup beef broth
1/4 teaspoon Worcestershire sauce
Salt, pepper, Cumin, Garlic powder, Italian Seasoning
Cook potatoes as directed on box, or prepare mashed potatoes as you normally would, and set aside. Sauté onions and peppers in 3Tbs of the butter until tender over medium heat (10 mins). Add in the rest of the butter and add ground beef and sauté until no longer pink. Drain out all the excess oil. Add salt and pepper and spices of your choice. Add Worcestershire sauce, and tomato paste. Add beef broth and cook, uncovered, over low heat for 10-15 minutes. Add in the corn (or any other veggies you prefer) out of the can. Place beef mixture in large baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well, then top with shredded Cheddar Cheese.
Cook in 375-400 degree oven until bubbling and brown (about 30 minutes).
COOK TIME 1 Hr
READY IN 1 Hr 20 Min
1 (16 ounce) package uncooked spaghetti or Fettuccine, broken up into pieces
1/2 cup butter
1/2 cup all-purpose flour
3 cups chicken broth
2 cups milk
1 2/3 cups grated Parmesan cheese
1/4 cup Bread crumbs
4 cups chopped cooked turkey or chicken
1 can sliced mushrooms (optional)
1 tsp Celery Seeds, Salt and Pepper
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium 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, and place in the prepared baking dish.
Melt butter in a medium saucepan over medium heat. Stir in flour. Mix in chicken broth and milk. Cook and stir until the mixture comes to a boil. Stir in about 1 1/3 cups Parmesan cheese and mushrooms, Celery seed, salt and pepper to taste and remove from heat.
Mix chicken broth mixture and turkey with spaghetti. Top with remaining cheese and breadcrumbs. Bake 1 hour in the preheated oven, until surface is lightly browned.
Turkey Tetrazzini #2
Recipe courtesy of Karen Dirgins Graves
via the "Fannie Farmer" Cookbook:
-leftover turkey shredded up in small chunks
-leftover gravy + another can or two of gravy from the store
-1 box cooked spaghetti
-some cooking sherry (I always guesstimate)
...-a few shakes of grated Parmesan cheese
-mushrooms if you want them
-mix it all together in a glass baking dish, sprinkle with Italian bread crumbs, put it in the oven, and when it's bubbling and slightly browned on the top it's done!