Rsaitz's profile page
Recipes
New England Soup Factory's Sweet Potato Chicken Barley Soup
By rsaitz
Heat the olive oil in a large heavy stock pot
- Ingredients
- 2 * 2 teaspoons olive oil
- 1 * 1 large Spanish onion, peeled and diced
- 3 * 3 cloves garlic, minced
- 1 * 1 Fennel bulb, diced
- 3 * 3 cups carrots, sliced
- 2 * 2 parsnips, grated
- 4 * 4 large sweet potatoes, peeled and diced
- 1 1/4 * 1 1/4 cups pearl barley (Wheat bulgar is a good substitute, cook it first)
- 2 1/2-3 * 2 1/2-3 quarts chicken stock (turkey stock is a good substitute)
- 3 * 3 cups chicken, poached and diced (turkey is a good substitute)
- 1/4 * 1/4 cup freshly chopped dill
- * kosher salt
- * fresh ground black pepper
Beef Bourguignon
By rsaitz
Preheat the oven to 250 degrees F
- For serving:
- 1 * 1 tablespoon good olive oil
- 8 * 8 ounces dry cured center cut applewood smoked bacon, diced
- 2 1/2 * 2 1/2 pounds chuck beef cut into 1-inch cubes
- * Kosher salt
- * Freshly ground black pepper
- 1 * 1 pound carrots, sliced diagonally into 1-inch chunks
- 2 * 2 yellow onions, sliced
- 2 * 2 teaspoons chopped garlic (2 cloves)
- 1/2 * 1/2 cup Cognac
- 1 * 1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
- 1 * 1 can (2 cups) beef broth
- 1 * 1 tablespoon tomato paste
- 1 * 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
- 4 * 4 tablespoons unsalted butter at room temperature, divided
- 3 * 3 tablespoons all-purpose flour
- 1 * 1 pound frozen whole onions
- 1 * 1 pound fresh mushrooms stems discarded, caps thickly sliced
- nocoupons
- * Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
- 1/2 * 1/2 cup chopped fresh parsley, optional
Sausage Minestrone Soup with Orzo
By rsaitz
preheat oven to 350 degrees
- 1 lb sweet italian suasage
- 1 lb hot italian sausage
- 3 Tbsp olive oil
- 1 large spanish onion chopped
- 3 cloves of garlic
- fennel chopped
- 5 carrots chopped
- 1 28 oz can of tomatoes, chopped
- 3 qts veggie stock or chicken stock
- 4 cups of tomato juice
- 2 bay leaves
- 16 oz can chickpeas
- 16 oz can of black beans
- 16 oz can of cannelli (or white) beans
- 1 large zucchini, diced
- 1 large summer squash, diced
- 1/2 cup orzo dry
- 3 Tbsp basil chopped
- kosher salt and pepper to taste
Asparagus, Pecorino and Red Onion Salad
By rsaitz
Cut the asparagus, including the tips into very thin slices, crosswise and place in a medium bowl
- 1 * 1 bunch pencil asparagus, tough bottom stems removed
- 1 * 1 small red onion, finely diced
- 1 * 1 cup coarsely grated aged pecorino
- 1/2 * 1/2 cup red wine vinegar
- * Extra-virgin olive oil
- * Kosher salt
Peanut Butter Blossoms
By rsaitz
. Heat oven to 375°F. Remove wrappers from chocolates
- 48 * 48 HERSHEY'S KISSES Brand Milk Chocolates
- 1/2 * 1/2 cup shortening
- 3/4 * 3/4 cup REESE'S Creamy Peanut Butter
- 1/3 * 1/3 cup granulated sugar
- 1/3 * 1/3 cup packed light brown sugar
- 1 * 1 egg
- 2 * 2 tablespoons milk
- 1 * 1 teaspoon vanilla extract
- 1-1/2 * 1-1/2 cups all-purpose flour
- 1 * 1 teaspoon baking soda
- 1/2 * 1/2 teaspoon salt
- * Granulated sugar
Banana Chocolate Chip Cake
By rsaitz
From the Mayflower Cookbook given to us by Eddie and Elaine Kaplan 8/20/93 for our engagement
- 2-3 ripe bananas, peeled
- 1 medium apple, peeled
- 1 cup of sugar (i use less)
- 1 egg
- 1 1/2 cups flour
- 1/4 cup butter or margarine, melted
- 1 t baking soda
- Dash of salt
- 3/4 cup chocolate chips
Roasted Parsnip and Garlic Soup
By rsaitz
1.Preheat oven to 400F. Place the parsnip cubes on a baking sheet lined with parchment paper or a silicone mat
- 1 pound parsnips, peeled and cut into 1/2-inch pieces
- 1 head garlic
- 1 small onion, thinly sliced
- 1 rib celery (including leaves), chopped
- 4 to 5 cups No-Chicken broth
- 1/4 teaspoon white pepper or to taste (white pepper adds spiciness)
- 1/2 cup great northern beans
- 6-8 ounces mushrooms, stemmed and sliced
- 1 green onion, sliced thin
- salt to taste
Edamame-Garlic Puree
By rsaitz
Cooking Light January 2003
- 4 cups frozen blanched shelled edamame (green soybeans)
- 10 garlic cloves, peeled
- 1/4 cup soft silken tofu
- 1 1/2 teaspoons lemon juice
- 3/4 teaspoon salt
- 1/8 teaspoon black pepper
Hot Chocolate Fudge Cakes
By rsaitz
One of Jonah's Favorites to make
- 3.4 ounces all-purpose flour (about 3/4 cup)
- 2/3 cup unsweetened cocoa
- 5 teaspoons instant espresso powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2/3 cup packed brown sugar
- 1 cup egg substitute
- 1 1/2 teaspoons vanilla extract
- 1 (2.6-ounce) bar dark (71% cocoa) chocolate (such as Valrhona Le Noir Amer), finely chopped
- 2 tablespoons powdered sugar
chunky gazpacho
By rsaitz
This recipe calls for 3 types of vinegar, but any combination will work
- 6 * 6 cups coarsely chopped tomato (about 3 pounds)
- 1 * 1 (32-ounce) bottle low-sodium tomato juice
- 2 * 2 cups coarsely chopped peeled cucumber (about 2 medium)
- 1 1/2 * 1 1/2 cups chopped green bell pepper
- 1 1/4 * 1 1/4 cups finely chopped Vidalia or other sweet onion
- 1 * 1 cup finely chopped celery
- 1 * 1 tablespoon olive oil
- 1 * 1 tablespoon balsamic vinegar
- 1 * 1 tablespoon basil-flavored vinegar
- 1 * 1 tablespoon rice vinegar
- 3/4 * 3/4 teaspoon salt
- 1/2 * 1/2 teaspoon pepper
- 1/2 * 1/2 teaspoon hot sauce
- 3 * 3 garlic cloves, minced