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Recipes
Penne with Wild Mushrooms, Fresh Basil and Tomato Sauce with Parmigiano-Reggiano
By Mike_67
Sauté onions and garlic in 2 tablespoons olive oil until translucent
- 26 ounces tomato and basil pasta sauce
- 1 large yellow onion, halved and thinly sliced
- 2 cloves minced garlic
- 2 tomatoes, quartered and seeded
- ¼ cup extra-virgin olive oil (divided)
- 1 cup fresh basil, thinly sliced
- ½ pound domestic mushrooms, sliced
- ½ pound cremini mushrooms, sliced
- ½ pound shiitake mushrooms, sliced
- 1 cup grated Parmigiano-Reggiano
- 1 pound penne rigate
- Salt and black pepper, to taste
Sauerkraut and Sausages
By Mike_67
Soften onions in oil in a crockpot over medium heat for about 15 minutes
- 2 large onions, sliced
- 2 tablespoons vegetable oil
- 2 (32 ounce) jars sauerkraut
- 4 large carrots, sliced
- 15 juniper berries, crushed
- 1 cup vegetable or chicken stock
- 1 pound vegetarian or fat free franks, sliced and browned
Southwestern Seafood Salad
By Mike_67
Divide ingredients among 4 salad bowls
- For the salad:
- 1 pound bag chopped romaine
- 15 ounce can corn, drained
- 1 bunch green onions, chopped
- 1 yellow bell pepper, thinly sliced
- 1/2 cup kalamata olives
- 8 ounces shredded mozzarella cheese
- 2 cups cherry tomatoes, halved
- 16 ounces flaked crab meat
- +++++
- For the Southwestern Salad Dressing:
- 1 package Hidden Valley Ranch Dressing, prepared according to package directions
- 1/4 teaspoon San Antonio chili powder
- 1/4 teaspoon Chipotle chili powder
- 1/4 teaspoon ground cumin
Salad Niçoise Dressing
By Mike_67
Mix all ingredients in a shaker and serve over Salad Niçoise
- 1/3 cup extra virgin olive oil
- 1/4 cup white wine vinegar
- 1/2 cup lime juice
- Grated rind of 2 limes
- 2 tablespoons Dijon mustard
- 1 tablespoon superfine sugar
- Salt and freshly ground pepper, to taste
Grilled Fish in a Spicy Citrus Marinade
By Mike_67
The goal of the wine here is to mitigate the chilies while bringing out the zesty nature of the lime and the sharpn...
- 4 firm, mild white fish fillets, such as grouper, sea bass, flounder, cod, halibut or tilapia, each about 6 oz.
- Sea salt or kosher salt, to taste
- 1 small yellow onion, diced
- 1 walnut-sized piece of fresh ginger, peeled and thinly sliced
- 1 small bunch fresh cilantro, chopped
- 1 Tbs. chopped garlic
- 2 tsp. minced jalapeño chili
- 2 tsp. grated lime zest
- 1 tsp. freshly ground pepper
- 1/4 cup lime juice
- 1/4 cup olive oil
- 1 lime, quartered (optional)
Zinfandel Spinach Salad with Grilled Salmon
By Mike_67
Lightly season salmon with salt and pepper and grill until grill marks appear
- For the salad:
- 2 pounds fresh salmon
- 16 ounces baby spinach
- 15 ounce can Mandarin orange slices, drained
- 2 fresh figs, cubed
- 1/2 cup sliced almonds
- +++++
- For the Zinfandel Vinaigrette:
- 1/2 cup olive oil
- 1/2 cup vegetable oil
- 2 tablespoons Zinfandel
- 2 tablespoons red wine vinegar
- 1 tablespoons minced shallots
- 1 teaspoon sugar
- 1/4 teaspoon salt
- Dash of black pepper
Sun Dried Tomato, Asparagus and Mushrooms with Penne Pasta
By Mike_67
Cook pasta according to package directions
- 16 ounces penne pasta, cooked as directed
- 1 pound fresh asparagus
- 1 pound sliced Golden mushrooms
- 1/2 cup chicken broth divided
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup soy sauce
- 1/4 cup water
- 2 tablespoons cornstarch
- 2 tablespoons lime juice
- 1 tablespoon red wine vinegar
- 6 Sun dried tomatoes, cut in thin strips
Mexican Beans and Rice 2
By Mike_67
Heat oil in large non-stick skillet on medium-high heat
- 1 teaspoon olive oil
- 1 tablespoon minced garlic
- 1 bag frozen chopped onions
- 1/3 bag frozen chopped green peppers
- 1 heaping teaspoon ground cumin
- 1 tsp dried thyme
- 1 tsp paprika
- 14 ounce package C&W frozen Sweet Corn, Black Bean and Pepper Salad mix.
- 11/4 cup chicken broth
- 1 cup salsa
- 14.5 ounce can kidney beans, rinsed and drained
- 11/2 cups instant rice
- 1 teaspoon salt
- 2 cup (16 ounces) shredded cheddar cheese
Pasta with Fresh Tomato and Basil
By Mike_67
Prepare pasta according to package directions
- 16 ounces spaghetti, cooked
- 1 pound whole Golden mushrooms, quartered
- 2 tablespoons olive oil
- 12 ripe plum tomatoes, chopped
- 3 garlic cloves, minced
- 2 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh basil
- 3 tablespoons lime juice
- ½ teaspoon sugar
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup shredded Parmesan cheese
Pasta with Eggplant Caponata
By Mike_67
Cook pasta according to package directions
- 16 ounces penne pasta
- Non-stick cooking spray
- 1 sweet yellow onion, chopped
- 1 green bell pepper, chopped
- 1 medium eggplant, peeled and chopped
- 2 cloves garlic, minced
- 15 ½ ounce can diced tomatoes, drained
- 15 ½ ounce can tomato sauce
- ½ cup pitted green olives, sliced
- ¼ cup capers, drained
- 1 teaspoon dried oregano
- 2 teaspoons balsamic vinegar
- 1 teaspoon sugar