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Recipes
Mike’s Famous Cabbage etc., Soup
By Mike_67
Half recipe Takes around 2 1/2 hours to prepare
- 1 medium yellow onion
- 1 large stalk celery and celery hearts, sliced
- 2 medium carrots, thinly sliced
- 3 garlic cloves, minced
- 28 ounce can chopped tomatoes, undrained
- 1 tablespoon Orrington Farms Ham Soup Base
- 32 ounces chicken broth
- 1 large russet potato
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon coriander
- 1/2 teaspoon marjoram
- 1 tablespoon salt
- 1/2 teaspoon caraway seeds
- 1/2 head cabbage
- 1 bunch kale or spinach
- 18 ounce can cannellini beans
Red Snapper with Tomato Basil Chipotle Cream Sauce
By Mike_67
Cover snapper with olive oil, season with rub
- 2 pounds Red Snapper fillet
- 2 tablespoons CM Tomato Basil Chipotle rub
- Olive oil
- 1 tablespoon minced garlic
- 1/2 cup dry white wine
- 1/4 cup heavy cream
- 1/4 pound bay shrimp
- Salt and pepper, to taste
Pasta e Ceci Soup
By Mike_67
The combination of pasta and legumes is a perennial favorite in Roman cuisine
- 3 Tbs. plus 1/2 cup extra-virgin olive oil
- 2 carrots, finely diced
- 1 large yellow onion, finely diced
- 1 1/2 tsp. minced garlic
- 1/3 cup diced tomato
- 1 1/4 cups dried chickpeas, soaked in water overnight, drained and rinsed
- 6 cups water
- 2 fresh thyme sprigs
- 1/4 cup vegetable oil
- 3 fresh rosemary sprigs, cut into 1 1/2-inch lengths
- Kosher salt, to taste
- 1/2 lb. tubetti pasta, cooked until al dente and drained
- Freshly ground pepper, to taste
- Shaved Parmigiano-Reggiano cheese for serving
Thin Crust Pizza Dough
By Mike_67
Prepare this the day before and let refrigerate for 24 hours
- 1 3/4 cups warm water
- 2 1/2 tablespoons olive oil
- 5 1/3 cups all-purpose flour
- 2 1/2 teaspoons salt
- 2 1/2 teaspoons sugar
- 2 1/2 teaspoons dry yeast
Grilled Cod with Lemon, Mint and Basil
By Mike_67
Preheat grill to medium (300°F to 350°F)
- 1/3 cup extra-virgin olive oil
- 3 tablespoons fresh lemon or lime juice
- 3 tablespoons chopped fresh mint
- 1 tablespoon chopped fresh basil
- 1 garlic clove, minced
- 4 (4 ounce) cod fillets
Seafood Creole
By Mike_67
In a large heavy kettle, cook garlic, onions, celery and bell peppers in olive oil over medium-low heat, stirring o...
- 3 garlic cloves, minced
- 2 large onions, chopped fine
- 1 cup finely chopped celery (2 stalks)
- 1 red bell pepper, cut into 1/2 inch dice
- 1 green bell pepper, cut into 1/2 inch dice
- 1 tablespoon extra-virgin olive oil
- 35 ounce can whole tomatoes, undrained and chopped
- 6 ounce can tomato paste
- 2 bay leaves
- 1 1/2 tablespoons Creole seasoning
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds seafood (shrimp, scallops, crab)
- 10 servings cooked rice
Tamale Pie
By Mike_67
Warm oil in a large sauté pan until almost smoking
- 2 tablespoons canola oil
- 2 yellow onions, thinly sliced with a mandolin
- 2 large green bell peppers, seeded and chopped
- 3 Serrano chilies, seeded and minced
- 2 (12 ounce) packages Boca crumbles
- 16 ounces frozen corn kernels, thawed
- 1/4 cup ground cumin
- 2 tablespoons chili powder
- 14.5 ounce can diced tomatoes, drained
- 6 ounce can tomato paste
- 1 tablespoon sea salt
- 1 cup chopped fresh cilantro
- 8 ounces shredded cheddar
- Sour cream for serving
- 14 ounce box fat-free corn muffin mix
Enchilada Casserole
By Mike_67
Preheat oven to 375°F. Cook onion and ground beef in skillet sprayed with cooking oil over medium heat until onio...
- 12 ounces veggie ground beef
- 1/2 cup chopped onion
- Non-stick cooking oil spray
- 4 teaspoons chili powder
- 1-1/2 teaspoons ground cumin
- 1/2 teaspoon freshly ground pepper
- 2 cloves minced garlic
- 1-cup beef broth
- 11.5 ounce jar mild taco sauce (divided)
- 6 corn tortillas (divided)
- 2 cups shredded cheddar (divided)
- 2 green onions, finely chopped
- +++++
- Shredded lettuce
- 2 large ripe tomatoes
- 16 ounces sour cream
Shrimp, Potato and Corn Chowder
By Mike_67
Peel and devein shrimp then chop into small pieces
- 1 ½ pounds raw medium shrimp
- 12 ounces frozen corn, thawed
- 1 tablespoon extra-virgin olive oil
- 2 leeks, white part only, finely chopped
- 2 garlic cloves, crushed
- 4 Russet potatoes cut into ½ inch cubes
- 3 cups fish or chicken stock
- 2 ½ cups heavy cream
- Pinch of cayenne pepper
- 3 tablespoons finely chopped Italian parsley
Golden Macaroni & Cheese
By Mike_67
Cook macaroni according to package directions; drain well
- 1 medium onion (1/2 large) chopped
- 1 red bell pepper, chopped
- 16 ounces elbow macaroni (4 cups)
- 4 cups milk
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 16 ounces shredded Cheddar, divided
- 2 cups soft breadcrumbs (8 slices, crusts removed)
- Cooking oil spray