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Recipes
Chicken Burgers
By arthurlemay
In a large bowl, combine all ingredients except the olive oil
- 1 pound ground chicken
- 1/2 cup bread crumbs
- 2 scallions, chopped
- 2 tablespoons barbecue sauce
- 1 tablespoon lemon juice
- 2 teaspoons Worcestershire sauce
- 1/8 teaspoon salt
- 1 tablespoon olive oil
- 4 hamburg rolls
Greek Salad
By arthurlemay
Made from scratch salad that will be the best you have everctasted
- 1 cup Calamatta olives, pitted (pitialina, gate)
- 1 cup plum tomatoes, diced
- 1 cup Feta cheese
- 1 cup English cucumbers, sliced
- 1 large red onion, diced
- 1/4 cup dried oregano
- 1/2 cup mayonnaise
- 1/2 cup red wine vinegar
- 1 cup blended canola oil (10% olive oil)
- 3 romaine hearts
SPAGHETTI PIE, ART's
By arthurlemay
Can be served hot or at room temperature with a brunch, lunch or dinner
- TOMATO SAUCE
- 2 tablespoons olive oil
- 1/2 large onion, coarsely chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 28 ounce can of ground, peeled tomatoes
- 1/2 teaspoon sugar
- Salt and pepper as desired
- SPAGHETTI PIE
- 2 tablespoons olive oil, for the pan
- 1 pound spaghetti
- 2 teaspoons olive oil for the spaghetti
- 1/2 cup frozen peas
- 2 cups tomato sauce (see recipe)
- 1 cup frozen mixed vegetables
- 3 scallions, diced
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 12 ounces fresh mozzarella, cut into small cubes
- 1/2 cup black olives, coarsely chopped
- 5 large eggs, lightly beaten
- 1 cup whole milk
- 1 cup grated Parmesan cheese
Quahogs, Stuffed, The Black Dog Restaurant
By arthurlemay
Preheat the oven to 400 degrees
- 8 slices of bread
- 8 slices of bacon, chopped into 1/2-inch pieces
- 1/2 teaspoon crushed red pepper flakes
- 2 cloves garlic, chopped
- 1 medium onion, diced
- 1 medium green bell pepper, diced
- 6 large quahogs, shucked and chopped (juices and shells reserved)
- 1 tablespoon chopped parsley
- 8 lemon or lime wedges, for garnish
- 1 pinch salt and pepper, to taste
Meat Loaf, Prize Winning
By arthurlemay
Preheat the oven to 375 degrees
- 12 ounces ground beef
- 12 ounces ground pork or veal
- 1 cup bread crumbs
- 1/2 cup chopped parsley
- 1 large egg, lightly beaten
- 1/2 cup onion, diced
- 1 tablespoon horseradish
- 2 tablespoons chili sauce
- 1 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
Haddock, Baked, Lewis'
By arthurlemay
To Make The Garlic Butter: Mix all garlic butter ingredients together until well incorporated
- For The Garlic Butter:
- 1/2 stick margarine
- 1/2 stick butter
- 1 teaspoon minced garlic (from a jar, in oil or water)
- Chopped fresh parsley, to taste
- For The Haddock:
- 4 center cut haddock filets
- 1 can diced tomatoes
- chopped fresh parsley, for garnish
Stuffed Quahogs
By arthurlemay
Preheat the oven to 375 degrees
- 1 dozen quahog clams
- Salt and pepper to taste
- 1 tablespoon olive oil
- 8 ounces Italian sausage, chopped
- 1/2 cup onions, diced
- 1/4 cup celery, diced
- 1/4 cup red pepper, diced
- 1 cup bread crumbs
- 2 tablespoon parsley, chopped
- Pinch red pepper flakes
- 8 tablespoons garlic butter (see recipe)
- 1/4 cup Parmigiano-Reggiano cheese
Fish Stew, Island, The Black Dog's
By arthurlemay
In a large, heavy-bottomed pot, heat the olive oil over medium heat
- 3 tablespoons olive oil
- 5 cloves garlic, minced
- 1 onion, sliced
- 2 carrots, julienned
- 1 leek, well washed and sliced
- 1/2 cup dry white wine
- 1 can (28 oz.) Italian-style crushed tomatoes
- 1 teaspoon Spanish thread saffron
- 1 quart fish stock
- 1 pound mussels, scrubbed
- 1 pound littlenecks, scrubbed
- 8 ounces cod or halibut, cut into 1 1/2 inch pieces
- 1/2 pound scallops
- 6 large shrimp. peeled and deveined
- 1/4 pound cleaned squid,bodies cut in rings, leave tentacles whole
Chicken Broccoli and Ziti, J.C. Hilliary's
By arthurlemay
Lightly dredge the chicken in the flour In a large, deep skillet, heat the oil
- 1/4 cup olive oil
- 4 boneless, skinless chicken braes, cit in 1-inch pieces
- 1 cup king Arthur Flour, as required
- 1 cup chicken stock
- 6 tablespoons butter
- 12 broccoli florets, blanched
- 1 pound ziti pasta, cooked al dente
- 1/4 cup parmesan cheese, grated
- salt and pepper to taste
Mussels Marinara, Tosca's
By arthurlemay
Heat the oil in a large sauté pan over medium heat
- 4-5 pounds mussels, cleaned well
- 1/4 cup e.v.o.o.
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 cup white wine
- 2 cans (16 oz.) diced tomatoes
- Salt and pepper to taste
- 2-3 tablespoons fresh parsley, chopped
- 1-2 tablespoons basil, chopped