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Recipes
DIP – ULTIMATE 7 LAYER
By Coo1
Serves: 8-10 Usually served in a clear dish so you can see the layers
- 4 large tomatoes, cored, seeded, and chopped fine
- 2 jalapeno chiles, seeded and minced
- 3 tbls finely chopped fresh cilantro
- 6 scallions, 2 minced and 4 with green parts sliced thin (white parts discarded)
- 2 tbls plus 2 tsp juice from 2 limes
- 1/4 tsp salt
- 1 (16 ox) can black beans, drained but not rinsed
- 2 garlic cloves, minced
- 3/4 tsp chili powder
- 1 1/2 cups sour cream
- 4 cups shredded pepper jack cheese
- 3 cups chunky guacamole
- Tortilla chips for serving
DUCK FILET or DOVE or DUCK
By Coo1
Cook in 325º oven for 1.5 hours
- Salt, pepper, flour, nutmeg birds first. Brown quickly in frying pan, add juice of one lemon, can of consommé, chopped garlic clove, about half buch parsley cut. Lime and 1 cup dry white wine and let
PASTA WITH SUNDRIED TOMATOES MUSHROOM AND ARTICHOKE HEARTS
By Coo1
Melt butter in heavy large skillet over medium high heat
- 1 POUND PENNE PASTA
- 1/4 cup (1/2 stick) butter
- 1 14 1/2 – 16 oz can diced tomatoes
- 3/4 cup half and half
- 3/4 cup vodka
- 3/4 tsp dried crushed red pepper
- 2 TB olive oil
- 6 oz fresh shiitake mushrooms, stems trimmed, caps slice
- 3/4 cup sliced drained oil packed sun dried tomatoes
- 1 13 1/2 oz can artichoke hearts, quartered, drained
- 1 TB chopped shallot
- 1/2 cup plus 2 TB chopped fresh basil
- Freshly grated Parmesan
SPINACH CASSEROLE
By Coo1
SQUEEZE ALL WATER FROM COOKED SPINACH
- 2 BOXES FROZEN CHOP SPINACH COOKED
- 2 T CHOPPED ONION
- (1) 6 OZ JAR . MARINATED ARTICHOKE HEARTS-CHOPPED
- 1/2 t SALT
- 1/4 t PEPPER
- 1 ) 3 OZ SOFTENED CREAM CHEESE
- 1/2 C SOUR CREAM
- 1/3 C GRATED PARMESAN
KABOBS
By Coo1
follow directions
- Cook whole small onions in preboiled water for five minutes. Do pepper pieces for three minutes
TEX-MEX TABBOULEH
By Coo1
Combine first 6 ingredients in medium saucepan
- 1 cup water
- 1/2 cup tomato juice
- 2 tsp ground cumin
- 1/2 tsp. Salt
- 1/8 tsp dried crushed red pepper
- 1/8 tsp. Cayenne pepper
- 1 cup bulgur*
- 1 10 ounce package frozen corn, thawed, drained
- 3 large fresh plum tomatoes, seeded, diced
- 1 small red onion, finely diced
- 1 small green bell pepper, finely diced
- 1 small cucumber, peeled, seeded, finely diced
- 5 tsp. Vegetable oil
- 1/4 cup chopped fresh cilantro
- 3 tbls red wine vinegar
- 2 large garlic cloved, minced
- dash of hot pepper sauce (such as Tobasco)
EGG NOG
By Coo1
Separate yolks from white Beat sugar into yolks Beat cream and whites in two batches Beat cream until stiff Bea
- Dozen eggs
- Qts heavy cream
- Qt whiskey
- Qt rum
- Cup sugar
EGGS – DEVILED version 3
By Coo1
Slice eggs in half lengthwise, remove yolks to a bowl and mash fine
- 12 hard cooked eggs
- 1/2 cup mayo (low-fat is ok)
- 1 tsp dried parsley
- 1/2 tsp dried chives
- 1/2 tsp dillweed
- 1/2 tsp dry mustard
- 1/4 tsp salt
- 1/4 tp paprika
- 1/8 tsp pepper
- 1/8 tsp garlic powder
- 2 TBSP mil
KALAMATA OLIVE TAPENADE
By Coo1
Place all ingredients in a good processor and combine until just mixed
- 1 cup pitted kalamata olives
- 2 tbls capers
- 1 tbls chopped garlic
- 1 tbls chopped shallots
- 2 tbls chopped dill
- 2 tbls chopped parsley
- Juice from 2 lemons
- 2 anchovies
- salt & pepper
EGGS – DEVILED version 1
By Coo1
Peel eggs and slice in half lengthwise through the center
- 8 hard cooked eggs, chilled
- 2 TBS Dijon mustard
- 3 TBS heavy cream
- 1 shallot, minced
- 1 TBS white wine vinegar
- 1 TBS chopped fresh chives, plus more for garnish
- 1 TBSP chopped fresh tarragon
- S&P (freshly ground white pepper)