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Recipes
Blueberry Cornbread
By arthurlemay
Preheat oven to 375 degrees
- 1/4 pound (1 stick) butter, softened
- 1 cup granulated sugar
- 2 eggs, slightly beaten
- 1 cup yellow corn meal
- 1 1/2 cups King Arthur flour
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 1/2 cup blueberries, (dredged in flour)
Chicken And Sausage Bake
By arthurlemay
Preheat oven to 350 degrees In a large, heavy saucepan, bring the tomatoes to a low boil and cook until reduced to...
- 4 cups plum tomatoes, coarsely chopped
- 1 teaspoon sugar
- 2 tablespoons olive oil
- 4 chicken breasts, boneless and skinless, cut in 1-inch slices
- 6 Italian sausages, cut in 1-inch slices
- 1 onion, peeled and chopped
- 1 green pepper, seeded and chopped
- 1/4 pound mushrooms, sliced
- 1 clove garlic, diced
- 1 teaspoon oregano
- 1/2 cup chicken broth
- 3/4 cup white wine
- saalt and epper to taste
Meatballs
By arthurlemay
Preheat the oven to 325 degrees
- 2 1/2 pounds ground beef
- 2 1/2 pounds ground pork
- 1/4 cup Worcestershire sauce
- 1/3 cup tomato paste
- 2 1/2 ounces chopped galic
- 1 dash Tabasco sauce
- 2 tablespoons kosher salt
- 1 teaspoon black pepper
- 5 eggs, lightly beaten
- 2 tablespoons chopped basil
- 1 tablespoon chopped parsley
- 4 1/2 ounces Plain bread crumbs
- 8 ounces Parmesan cheese
Beef Tenderloin, Pan Seared, Rabbit Hill Inn's
By arthurlemay
Mix all the spices together
- 2 1/2 tablespoons salt
- 2 tablespoons cumin
- 1/2 tablespoon ground mustard
- 3/4 teaspoon cayenne pepper
- 1 1/2 Tablespoons garlic powder
- 1 tablespoon ground thyme
- 1/2 tablespoon chili powder
- 1 1/2 tablespoon ground white pepper
- 1/2 tablespoon allspice
- 1/2 tablespoon paprika
- 1 3/4 teaspoon ground cloves
- 1 tablespoon ground oregano
- 6 beef tenderloins (8 oz.)
- 4 tablespoons olive oil
Macaroni & Cheese, The Federalist's
By arthurlemay
Preheat oven to 375 degrees
- 8 cups rigatoni, uncooked
- 2 cups cheddar cheese, grated
- 2 cups gruyere cheese, grated
- 2 cups goat cheese, semi soft
- 2 cups Parmesan cheese, grated
- 2 cups heavy cream
- 1/2 pound butter
- 1/2 cup King Arthur flour
- 4 sun-dried tomators, thinly sliced
- 1/2 cup chives, chopped
- 1/2 cup parsley, chopped
Clam Chowder, Union Oyster House's
By arthurlemay
In a large stockpot, bring the clam juice to a boil
- 1 pound potatoes, peeled and diced
- 1 quart clam juice
- 3 cups clams, chopped
- 2 ounces salt pork (or bacon)
- 1 onion, diced
- 2 stalks celery, diced
- 1/2 cup butter
- 1/4 cup King Arthur flour
- 2 cups half and half
- salt and pepper to taste
- pinch Tabasco, to taste
- pinch Worcestershire sauce, to taste
Squid, Stuffed,Dom's Restaurant
By arthurlemay
Separate the squid bodies from the tentacles
- 2 pounds squid, cleaned
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 cup bread crumbs
- 1/3 cup fresh parsley, finely chopped
- 1/2 cup Romano cheese
- 4 cups Marinara sauce
- 1 cup white wine
- 1/4 cup roasted red peppers, chopped, for garnish
Focaccia, Botolph's on Tremont's
By arthurlemay
Preheat oven to 400 degrees
- 5 teaspoons active dry yeast
- 2 cups warm water (105-115 degrees)
- 2 teaspoons salt, plus additional for sprinkling on bread
- 9 tablespoons olive oil
- 1 1/2 teaspoons sugar
- 5 cups King Arthur flour
- 1 teaspoon finely chopped garlic
- 1 teaspoon finely chopped rosemary
Clam Chowder, New England
By arthurlemay
Scrub the clams individually with a vegetable brush
- 5 pound quahogs
- 1/4 cup salt
- 1 cup water
- 3 cups water
- 2 slices bacon, diced
- 1 onion, diced
- 1/2 tablespoon dried thyme
- 1 tablespoon butter
- 3 red potatoes, peeled and cut into 1/2-inch cubes
- 1 cup heavy cream
- freshly ground pepper, to taste
- 1 tablespoon parsley, chopped
London Broil, Orange Sesame
By arthurlemay
Heat grill or oven to 450 degrees
- 1 tablespoon sesame seeds
- 2 tablespoons frozen orange juice concentrate
- 4 tablespoons soy sauce
- 4 tablespoons white-wine vinegar
- 1/4 teaspoon red pepper flakes
- 1 tablespoon Ginger, grated
- 2 cloves garlic, peeled and diced
- 1 1/4 pound London broil 1 1/2-inch thick
- 2 tablespoons vegetable oil