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Recipes
Pasta and Artichoke Salad
By MKMILLION
In a bowl, whisk together the vinegar, olive oil, garlic, black pepper, salt, and pepper flakes
- 1 pound tortellini, cheese-filled, cooked and drained
- 1/3 cup red wine vinegar
- 2/3 cup extra virgin olive oil
- 2 cloves garlic, finely crushed
- 1/2 teaspoon fresh ground black pepper
- 1 teaspoon salt, to taste
- 1/4 teaspoon red pepper flakes
- 1 can artichoke hearts, drained and diced
- 1 red bell pepper, diced
- 1 bunch basil leaves, chopped
- 1 pint cherry tomatoes, halved
Spaghetti with Pecorino Romano
By MKMILLION
High-quality ingredients are essential in this dish, most importantly, imported Pecorino Romano—not the bland do...
- 6 ounces Pecorino Romano, 4 ounces finely grated (about 2 cups) and 2 ounces coarsely grated (about 1 cup) (see note)
- 1 pound spaghetti
- Table salt
- 2 tablespoons heavy cream (see note)
- 2 teaspoons extra-virgin olive oil
- 1 1/2 teaspoons finely ground black pepper
Chicken Pot Pie
By MKMILLION
Heat oven to 425. Make pie crusts as directed on box for two crust pie using 9 inch glass pie plate
- 1/3 cup butter or margarine
- 1/3 cup onion -- chopped
- 1/3 cup flour, all-purpose
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 14 oz chicken broth
- 1/2 cup milk
- 2 1/2 cups chicken -- cooked and shredded
- 2 cups frozen mixed vegetables -- thawed
- 1 box refrigerated pie crusts -- softened
Cucumber and Onion Salad
By MKMILLION
Combine all ingredients and marinate at least 30 minutes Notes: Can use splenda instead of sugar
- 2 large cucumber, peeled and sliced
- 2 large Vidalia onions, thinly sliced
- 2/3 cup rice wine vinegar
- 1/3 cup sugar
Chicken Prosciutto Pieces
By MKMILLION
combine honey and dijon in bowl cut proscuitto into 1/2 inch lengths
- 1 tablespoon honey
- 1/4 cup dijon mustard
- 4 slices prosciutto -- thinly sliced
- 8 pieces chicken tenders
- 2 tablespoons canola oil
Pasta with Garlic, Olive Oil, and Artichokes
By MKMILLION
1. Boil water for pasta 2
- 7 tablespoons olive oil
- 12 cloves garlic, minced
- salt, to taste
- pepper, to taste
- 16 ounces pasta
- 3 tablespoons fresh parsley, chopped
- 2 teaspoons lemon juice
- 1/4 teaspoon red pepper flakes
- parmesan cheese, grated
- 2 packages frozen artichoke hearts, thawed and drained
Easter Breakfast Casserole
By MKMILLION
1. Preheat oven to 350. 2
- 1 32 oz Ore Ida hashbrowns , thawed
- 1 32 oz sausage meat, browned and drained
- 2 cups shredded sharp cheddar cheese
- 1 cup milk
- 8 eggs
- 1/2 cup melted butter
- 1/2 teaspoon seasoned salt
All Purpose Tomato Sauce
By MKMILLION
In 5 qt saucepan heat olive oil over medium heat
- 1/4 cup virgin olive oil
- 1 large onion, 1/4" dice
- 4 cloves garlic, sliced thin
- 1 tablespoon dried thyme
- 1/2 large carrot, grated
- 2 cans whole peeled tomatoes (28oz each, hand crushed
- kosher salt
Pasta with Roasted Cauliflower, Arugula, and Proscuitto
By MKMILLION
1. Position rack in lower 3rd of oven and heat to 425 degrees
- 3/4 teaspoon Kosher salt
- 3 1/2 cups cauliflower flowerets
- 1 pint grape tomatoes
- 3 tablespoons extra-virgin olive oil
- fresh ground black pepper
- 9 large sage leaves
- 4 cloves garlic
- 6 slices proscuitto, sliced thin
- 12 ounces orecchiette
- 5 ounces baby arugula
- 3/4 cup parmesan cheese, grated
Emeril's Essence
By MKMILLION
Mix ingredients and store in airtight container
- 2 1/2 tablespoons sweet paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon onion powder
- 1 tablespoon black pepper, freshly ground
- 1 tablespoon cayenne pepper, ground