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Recipes
Italian Bean Soup: Pasta e Fagioli
By mmcspencer
Martha
- * FOR THE BEANS
- 2/3 * 2/3 cup dried Scritti Grossi beans or cranberry beans
- 3 1/4 * 3 1/4 tablespoons chopped red onion
- 2 3/4 * 2 3/4 tablespoons chopped celery
- 1 * 1 tablespoon plus 1 1/2 teaspoons chopped carrot
- 1 * 1 (1/4-pound) piece of prosciutto
- 1 * 1 sprig fresh sage
- 1 * 1 sprig fresh parsley
- 1/4 * 1/4 teaspoon whole black peppercorns
- 1 * 1 cup peeled chopped potato
- * Coarse salt
- * FOR THE SOUP
- 1/3 * 1/3 cup chopped proscuitto
- 1/4 * 1/4 cup chopped red onion
- 2 * 2 tablespoons chopped celery
- 2 * 2 tablespoons chopped carrot
- 2 * 2 tablespoons chopped leeks
- 1/2 * 1/2 teaspoon fresh chopped rosemary
- 2 * 2 tablespoons olive oil
- 2 * 2 tablespoons tomato paste
- 1/2 * 1/2 cup butternut squash
- 6 * 6 cups chicken stock or water
- 2/3 * 2/3 cup assorted dried pasta, such as fusili, strozzapreti, rigatoni, lumache, or spaghetti
- * Extra-virgin olive oil, for serving
- * Grated Parmigiano Reggiano cheese, for serving
- * Cracked black pepper, for serving
Lazy Pierogie
By mmcspencer
Great one dish meal!
- 1 pound of bacon
- 1 pound of spiral macaroni
- 1 can cream of mushroom soup
- 1 large yellow onion
- 16 ounces of mushrooms, sliced
- 1 large can/bag sauerkraut, drained
Scallops with Vermicelli
By mmcspencer
Great dish any time of year!
- fresh parsley
- 1 pound sea scallops
- 2 tablespoons fresh lemon juice
- 12 ounces of vermicelli
- 2 tablespoons olive oil
- 2 tablespoons butter divided
- 1 medium onion chopped
- 1 clove of garlic minced
- 1 can (14.5) diced tomatoes undrained
- 1 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 2 tablespoons half and half or heavy cream
- dash nutmet
Cider brined turkey
By mmcspencer
From Susan Rachel Ray
- 1 12- to 14-pound 12- to 14-pound fresh or thawed frozen turkey
- 1/2 1/2 1/2 gallon fresh apple cider
- 1/2 1/2 1/2 cup (packed) dark brown sugar
- 1/2 1/2 1/2 cup kosher salt Ice Brining bag or brining bucket
- 4 4 4 quarts chicken or turkey stock
- 1 1 to cup bourbon or your favorite whiskey A handful each fresh flat-leafed parsley, sage, rosemary and thyme (give the herbs a few whacks with back edge of your chef’s knife to bruise them a bit)
- 4 4 4 bay leaves
- 2 2 2 cinnamon sticks
- 1 1 1 tablespoon black peppercorns
- of tablespoons Worcestershire sauce
Shrimp Noodle Supreme
By mmcspencer
Delicious!
- 2 pounds of large shrimp
- 4 ounces cream cheese
- 16 ounces of spinach noodles
- 2 tablespoons butter
- salt and pepper to taste
- 1 can cream of mushroom soup
- 1 cup sour cream
- 1/2 cup half and half
- 1/2 cup mayo
- 1 tablespoon chives
- 1 tablespoon parley
- 1/2 teaspoon dijon mustard
- 3/4 cup shredded cheddar cheese
Oven-Roasted Asparagus
By mmcspencer
Preheat oven to 425 degrees
- 2 pounds slender asparagus, trimmed
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon coarse salt
- Freshly ground pepper, to taste
Paula's french toast
By mmcspencer
Just delicious
- Praline Topping:
- 1 loaf French bread (13 to 16 ounces)
- 8 large eggs
- 2 cups half-and-half
- 1 cup milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Dash salt
- Praline Topping, recipe follows
- Maple syrup
- 1/2 pound (2 sticks) butter
- 1 cup packed light brown sugar
- 1 cup chopped pecans
- 2 tablespoons light corn syrup
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Spicy buffalo chicken meatball
By mmcspencer
From NYC restaurant- the meatball shop
- Makes about 75 mini meatballs
- 2 * 2 tablespoons olive oil
- 1/2 * 1/2 cup (1 stick) unsalted butter
- 3/4 * 3/4 cup Frank's RedHot hot sauce, plus more for serving
- 2 * 2 pounds ground chicken, preferably thigh meat
- 2 * 2 large eggs
- 2 * 2 ribs celery, minced (about 1 cup)
- 1 2/3 * 1 2/3 cups dried breadcrumbs
- 2 * 2 teaspoons coarse salt
- * Blue Cheese Dressing
- * Celery sticks, for serving
- Read more at Marthastewart.com: Mini Spicy Buffalo Chicken Balls with Blue Cheese and Hot Sauce - Martha Stewart Recipes
Spaghetti Squash Augratin
By mmcspencer
Wegmans side
- 1 spaghetti squash (2-3 lbs), halved, stem to blossom end, seeded
- 1 clove Food You Feel Good About Peeled Garlic, chopped
- 1 Tbsp chopped fresh thyme
- 2 Tbsp chopped fresh parsley
- 1/2 tsp salt
- 1/4 tsp coarsely ground pepper
- 1 pkg (8 oz) Vermont Butter & Cheese Creme Fraiche
- 3 oz shredded Asiago cheese (about 1 cup) (Cheese Shop)
Tagliatelle with Smashed Peas, Sausage, and Ricotta Cheese
By mmcspencer
Giada
- 1 pound fresh or dried tagliatelle pasta (or other wide, long pasta)
- 2 tablespoons olive oil
- 2 cloves garlic, chopped
- 1 pound hot Italian sausage, casings removed
- 1 pound frozen peas, thawed
- 1 cup whole milk ricotta cheese
- 1 bunch fresh basil leaves chopped (about 3/4 cup)
- 1/4 cup fresh grated Pecorino Romano cheese
- 1 teaspoon salt