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Potato Casserole

Potato Casserole

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A great use for leftover mashed potatoes

  • 2 cups mashed potatoes
  • 1/2 cup sour cream
  • House seasoning, to taste
  • 1 small onion, sliced thin
  • 1 small bell pepper, slice thin
  • 1 stick butter
  • 1 1/2 cups grated Cheddar cheese
  • 4 medium potatoes, cooked whole
  • 8 slice bacon, cooked crisp
  • HOUSE SEASONING
  • 1 cup salt
  • 1/4 cup ground black pepper
  • 14 / cup garlic powder
0/5 (0 Votes)

Cocktail Sauce, McCormick & Schmick's

Cocktail Sauce, McCormick & Schmick's

By

Combine all ingredients and mix well

  • 1 cup commercial chili sauce
  • 1/2 cup ketchup
  • 2 tablespoons horseradish
  • 1 teaspoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
0/5 (0 Votes)

Meatloaf, Mothers

Meatloaf, Mothers

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Preheat oven to 325 degrees

  • For The Meatloaf:
  • 2 pounds ground beef
  • 2 eggs, lightly beaten
  • 1 can onion soup, condensed (10 1/2 ounces)
  • 3/4 cup bread crumbs, seasoned
  • For The Topping:
  • 1/2 cup ketchup
  • 1/4 cup packed brown sugar
  • 1 tablespoon vinegar
  • 1/2 teaspoon dried mustard
0/5 (0 Votes)

Blueberry Muffins, Jordan Marsh's

Blueberry Muffins, Jordan Marsh's

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Preheat oven to 375 degrees

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 2 cups King Arthur flour
  • 2 large eggs, lightly beaten
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 1/2 cups fresh blueberries, or one 12 ounce bag of frozen blueberries
  • 1/2 cup milk
  • 2 teaspoons sugar (for the tops)
0/5 (0 Votes)

Sausage, Italian, In Red Sauce, over Rice

Sausage, Italian, In Red Sauce, over Rice

By

Crumble sausage meat into a skillet over medium-high heat

  • 1 1/2 pounds sweet or hot italian sausages, or a few links of each, casings removed
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 2 cans (28 ounces) whole tomatoes, with juice
  • 2 tablespoons tomato paste
  • 1 bay leaf dash of dried oregano
  • salt and pepper to taste
  • 2 cups arborio rice
  • 1/2 cup pecorino romano cheese, grated
0/5 (0 Votes)

Mushrooms, Crab Stuffed, Baked, Hardcover's

Mushrooms, Crab Stuffed, Baked, Hardcover's

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Preheat oven to 375 degrees

  • For The Crab Stuffing:
  • 1 egg
  • 1/2 cup mayonnaise
  • 1 pound crabmeat, drained
  • 2 tablespoons seasoned breadcrumbs, moistened
  • 2 ounces melted butter
  • 1 teaspoon dry sherry
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped garlic
  • 1 pinch dry mustard
  • 1/2 teaspoon white pepper
  • 1 pinch salt, to taste
  • For The Browning Sauce:
  • 1 Egg
  • 1/2 cup mayonnaise
  • 2 ounces grated Parmesan cheese
  • 2 ounces grated Swiss cheese
  • For The Mushrooms:
  • 36 Large mushroom caps
  • 4 tablespoons chopped parsley, for garnish
  • 18 lemon wedges, for garnish
0/5 (0 Votes)

Scallops, Diamond Jim Brady

Scallops, Diamond Jim Brady

By

Thought to originate at the Culinary Institute of America

  • 2 tablespoons butter
  • 12 ounces large scallops
  • 1-2 cloves garlic, diced
  • 1 medium onion, chopped
  • 1 cup heavy cream
  • 1/2 teaspoon parsley, chopped
  • 1/4 cup Gruyere cheese (or other mild cheese), grated
  • 1/2 cup bread crumbs
  • 1/4 cup Parmesan cheese, grated
  • 1 cup white wine
  • Salt and pepper to taste
0/5 (0 Votes)

Lamb Leg, Roasted, Stuffed With Saffron Couscous

Lamb Leg, Roasted, Stuffed With Saffron Couscous

By

In a medium saucepan, heat the oil

  • 2 tablespoons olive oil plus more as needed
  • 1 cup leeks, chopped
  • 2 shallots, minced
  • 1 clove garlic, minced
  • 2 cups lamb or beef broth
  • salt and pepper to taste
  • 1 cup couscous
  • 1 cup dried apricots, soaked in water to rehydrate and chopped into smaller pieces
  • 1 teaspoon saffron
  • 1 tablespoon fresh rosemary
  • 1 tablespoon fresh thyme
  • 1 leg of lamb, about 8 pounds, butterflied and trimmed of fat
0/5 (0 Votes)

Shrimp Alexander, Morton's of Chicago

Shrimp Alexander, Morton's of Chicago

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Fresh and delicious Shrimp Alexander with a homemade beurre blanc sauce served with a side of rice

  • BEURRE BLANC SAUCE:
  • 1 tablespoon butter
  • 2 cups butter
  • 2 tablespoons shallots, diced
  • 1/2 cup white wine
  • 1 cup heavy cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon lemon juice
  • ALEXANDER BREAD CRUMBS:
  • 2 cups bread crumbs
  • 5 teaspoons garlic, diced
  • 2 teaspoons shallots, minced
  • 2 teaspoons parsley, chopped
  • Salt and pepper to taste
  • SHRIMP:
  • 3 tablespoons butter
  • 6 jumbo shrimp
  • 2 cups cooked rice
  • 1/3 cup clarified butter, as required
  • 1/2 lemon, for garnish
  • 1 sprig parsley, for garnish
4.3/5 (14 Votes)

Tenderloin Roast au Poivre

Tenderloin Roast au Poivre

By

Preheat the oven to 400 degrees

  • 1 4 pound tenderloin roast
  • 3 tablespoons Kosher salt
  • 2 tablespoons vegetable oil
  • 3 tablespoons freshly ground black pepper
  • 1 handful fresh thyme sprigs
  • 1 handful fresh rosemary sprigs
  • 2 shallots minced
  • 1/2 cup cognac or brandy
  • 1/2 cup demi glace or dark stock
  • 1/4 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 2 tablespoons jarred green peppercorns, drained
  • 1/4 cup fresh parsley, chopped
0/5 (0 Votes)