Discussion in 'Recipes' started by Sarawithanh, Aug 27, 2007.
and for heaven's sake - quit adding dead animals to everything. if it ain't broke, don't fix it!
Pancetta Asiago Shells
NOT NOT NOT to be eaten while cutting except on cheats...
Part 1: 1 Box of Large Pasta Shells (80% cooked and cooled)
1lb ricotta cheese
1 C Asiago Cheese (grated)
1 C Mozzarella Cheese (shredded)
½ C Parmesan Cheese (grated)
1Lb Frozen, thawed, squeezed, chopped spinach
¼ C Onion, (finely diced)
2 Cloves Garlic (finely diced)
3 Cups Heavy Cream
Ground Black Pepper
¼ C Parsley (finely chopped)
1 T Butter
2 C Asiago (reserve ¾ C)
Part 1: Prepare shells in salted water according to directions on box.
Part 2: Mix all of Part 2 ingredients. Set aside
Part 3: in a non-stick skillet until Pancetta is crispy. Remove from hea and mix with part 2. Set aside.
Part 4: Warm cream (or half and half). Gradually add in the cheese, stirring constantly, Add in Black pepper. Continue to stir until all cheese is melted. Add in the parsley and continue to stir until wilted.
Place Part 2/Part 3 ingredients into the shells. Place shells into a lasagna pan. Top with cream sauce and remaining cheese.
Bake 350 for 25-30 minutes.
turkey bacon cooked
baked egg omelette
egg beaters and/or eggs
chopped veggies (I used shrooms, onion, red & grn ppr, zucchini)
spray baking dish w/ pam cooking spray. sautee chopped veggies. add eggs & salt & pepper to dish and wisk together. add veggies & cheese and bake at preheated 400 degree oven til cooked thru. I used a deep dish so it took me about 45 mins.
french toast (the proper way) - I think sarah has already posted this. this is what i did today, I winged it...
4 eggs & 1 T cinnamon & 2 tsp vanilla wisked together in a baking dish.
slice challah and dip pieces of challah to coat both sides
fry in frying pan coated w/ butter
After all the reading about it in here, I finally made ground turkey taco meat. Over greens with a little salsa - :yum:!!!
Moroccan Lentil Soup
Moroccan Lentil Soup
2 onions, chopped
2 cloves garlic, minced
1 teaspoon grated fresh ginger
6 cups water
1 cup red lentils
1 (15 ounce) can garbanzo beans, drained
1 (19 ounce) can cannellini beans
1 (14.5 ounce) can diced tomatoes
1/2 cup diced carrots
1/2 cup chopped celery
1 teaspoon garam masala
1 1/2 teaspoons ground cardamom
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
1 tablespoon olive oil
In large pot saute; the onions, garlic, and ginger in a little olive oil for about minutes.
Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.
Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!
OMG :cheat: Gotta get this in before the New Year.
ppl generally beg me to make this :drool:
Arugula and Roasted Fruit Salad with Panettone Croutons
3 cups 1-inch cubes panettone (about 6 ounces)
1 cup fresh cranberries (thawed if frozen)
1 cup red seedless grapes
2 Bartlett pears, cut into 8ths and cored
2 plums, cut into 8ths and pitted
2 tablespoons butter, melted
2 tablespoons lemon juice, plus 1/4 cup (about 2 lemons total), plus 1/2 lemon, zested
1 tablespoon sugar
1/4 cup orange blossom honey
1/4 cup canola oil
2 tablespoons heavy cream
1 teaspoon salt
1/2 teaspoon pepper
6 ounces arugula greens
Preheat the oven to 300 degrees F. Place the panettone cubes on a parchment lined baking sheet. Bake until dark golden brown and crispy on the outside, about 45 to 50 minutes. Remove from the oven and set aside. The croutons will continue to crisp up as they cool.
Increase the oven temperature to 425 degrees F. Place the fruit in a large mixing bowl and drizzle with melted butter, 2 tablespoons lemon juice, and the sugar. Toss to coat and spread the fruit out in a single layer onto a parchment lined baking sheet. Bake until the pears are tender and the fruit is beginning to brown on the edges, about 25 to 30 minutes. Remove from the oven and set aside.
Meanwhile, place the honey, the remaining 1/4 cup lemon juice, canola oil, cream, lemon zest, 1 teaspoon salt, and 1/4 teaspoon pepper in a blender. Run the machine until the ingredients are well blended. Set aside.
To assemble the salad place the arugula greens, roasted fruit, and panettone croutons in a large bowl. Add the salad dressing and the remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat and serve immediately.
Parmesan Potato Pancake
2 tablespoons olive oil, plus 1 tablespoon
1 onion, chopped
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 pounds Yukon gold potatoes, peeled
1 cup grated Parmesan
1/2 cup chopped fresh basil leaves
Warm the 2 tablespoons of olive oil in a large (12-inch diameter) nonstick pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until tender and fragrant, about another 2 minutes. Season the onion
mixture with salt and pepper. Transfer the onion mixture to a large bowl and set aside. Reserve the pan.
Meanwhile, grate the potatoes in a food processor using the grating attachment blade. Use a kitchen towel to help squeeze out the water from the grated potatoes. Add the potatoes to the bowl with the onion mixture. Add the Parmesan and the basil. Stir to combine and season with additional salt and pepper, to taste.
Warm the remaining olive oil over high heat in the same pan that was used to cook the onions. When the pan is hot, but not smoking add the potato mixture. Use a spatula to press the mixture down into the pan firmly and evenly. Turn the heat down to medium and cook the potato mixture until the bottom is golden brown and the pancake can move in the pan, about 12 to 15 minutes. Turn the heat down to medium-low if the pancake is browning too fast in places. Place a large plate on top of the pancake and flip the pancake out of the pan. Turn the heat on the pan back up to high. When the pan is hot slide the pancake back into the pan and cook until the bottom is golden and is cooked through, about 12 to 15 minutes. Slide the pancake onto a serving platter, slice, and serve.
Linguine and Prosciutto Frittatas
1/2 pound linguine pasta
7 large eggs
1/2 cup milk
1/4 cup cream
1/2 cup mascarpone cheese
6 ounces diced prosciutto
5 ounces smoked mozzarella cheese, diced (1 cup diced)
1/2 cup grated Asiago cheese
1/4 cup finely chopped fresh flat-leaf parsley
2 garlic cloves, minced
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
Special equipment: 1 regular-sized muffin tin for 12 muffins
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta in a colander. While the pasta is still in the colander, use kitchen sheers to cut the linguine into smaller pieces. The pasta should measure about 3 cups.
Preheat the oven to 375 degrees F. Grease the muffin tin.
In a blender combine the eggs, milk, cream, and mascarpone cheese. Blend until well combined. Transfer the mixture to a large bowl. Add the cut pasta, prosciutto, mozzarella cheese, Asiago cheese, parsley, garlic, salt, pepper, and nutmeg. Stir until the ingredients are combined.
Using a 1/3 cup measure, fill each of the muffin tins until both the pasta and liquid are at the top. Bake until firm and cooked through, about 30 to 35 minutes. Let cool for 3 minutes before removing from the tin. Arrange on a serving platter and serve.
mmm fruit and potato pancakes :clap: