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Recipes
Chicken Piccata with Capers
By kbartell
Gourmet | October 1991
- * a 3/4-pound whole skinless boneless chicken breast, halved lengthwise
- 3 * 3 tablespoons unsalted butter
- 1 * 1 tablespoon olive oil
- 1/2 * 1/2 cup dry white wine
- 2 * 2 tablespoon fresh lemon juice
- 1 * 1 tablespoon drained bottled capers, chopped
- 3 * 3 tablespoon minced fresh parsley leaves
- * garlic (optional)
- * shallots (optional)
- * sliced mushrooms (optional)
Ricotta Gnocchi
By kbartell
Prepare fresh tomato sauce: In a 2 qt pan over med heat, melt butter
- 1 egg
- 8 oz ricotta cheese
- 1/2 cup fine dry bread crumbs
- 1/4 tsp garlic salt
- dash pepper
- 1/8 tsp ground nutmeg
- 1/2 tsp dry or fresh snipped basil or oregano
- 1 10-oz pkg frozen chopped spinach, thawed
- sifted flour
- boiling salted water
- fresh tomato sauce
- Fresh Tomato Sauce
- 11/2 tbsp butter
- 1 onion
- 2 large tomatoes, peeled and finely chopped
- 1 cup vegetable stock or water
- 1/2 tsp dry or fresh snipped basil
- 1/4 tsp salt
- dash pepper
Chicken, Sausage Bake
By kbartell
Kathy's recipe
- Chicken Breasts
- Chicken Thighs
- Sausage
- Onions
- Yucon Gold Potatoes
- Kalamata Olives
- Sundried Tomatoes
- Artichoke Hearts
- Roasted Peppers
- Chicken stock
- White Wine
Shrimp Monachita
By kbartell
Saute onion and mushrooms in oil, add butter and wine
- 2 lbs shrimp, butterflied
- 1 lb mozzarella cheese
- 3/4 lb fresh mushrooms
- 2 (1 lb 12oz) cans crushed tomatoes
- 1 med onion, diced finely
- 1 1/2 cup dry white wine
- 1/4 * 1/4 lb butter
- * parsley, oregano, garlic, salt and
- pepper to taste
Rack of Lamb
By kbartell
From Weber Cookbook
- 1 cup fresh bread crumbs
- 1/4 cup chopped parsley
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 - 1 1/2 lb rack of lamb
- 2 tbsp dijon mustard
- 2 tbsp melted butter
- 1 clove garllic, crushed
Octopus
By kbartell
Here is what I did for the octopus
- 2 2 2 large Octopus (I got them at Pathmark frozen, thawed them and then put into water)
- 2-3 2-3 2-3 bay Leafs
- some sugar??
- 12 used about 12 small ones since that's all I had and then added two larger ones cut into smaller pieces.
- 24 olives-about 24 --I used the oil cured and took the pit out and just chucked them in.but you can use canned ones as well.
- tomatoe sauce-18-20 oz.
- 1/2 past 1/2 can
- Italian seasoning--2-3 Tbs
Chicken Marsala
By kbartell
Food Network Tyler Florence
- 4 * 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
- * All-purpose flour, for dredging
- * Kosher salt and freshly ground black pepper
- 1/4 * 1/4 cup extra-virgin olive oil
- 4 * 4 ounces prosciutto, thinly sliced
- 8 * 8 ounces crimini or porcini mushrooms, stemmed and halved
- 1/2 * 1/2 cup sweet Marsala wine
- 1/2 * 1/2 cup chicken stock
- 2 * 2 tablespoon unsalted butter
- 1/4 * 1/4 cup chopped flat-leaf parsley
Black Bean Soup
By kbartell
Food Network Recipe courtesy Dave Lieberman
- 10 * 10 slices bacon, finely chopped
- 2 * 2 medium onions, chopped (about 2 1/2 cups)
- 6 * 6 garlic cloves, pressed
- 1 * 1 (14 1/2-ounce) can reduced-sodium chicken broth
- 1 1/2 * 1 1/2 cups canned chopped tomatoes
- 2 * 2 tablespoons ketchup
- 2 * 2 teaspoons Worcestershire sauce
- 1 * 1 tablespoon chili powder
- 4 * 4 (15 1/2-ounce) cans black beans, drained but not rinsed
- * Kosher salt and freshly ground black pepper
- 1 * 1 bunch cilantro
- * juice of 1/2 lime
- * Thinly sliced scallions, for garnish
- * Sour cream, for garnish
- * Grated cheddar, for garnish
Romesco Sauce
By kbartell
This garlicky sauce, which originated in the city of Tarragona, has tons of variations and many uses—it's served ...
- 4 * 4 medium-size ripe tomatoes (1-3/4 lb. total), cored
- 1 * 1 head garlic, sliced in half crosswise
- 2 * 2 Tbs. plus 1/3 cup extra-virgin olive oil
- 1-1/2 * 1-1/2 oz. (1/4 cup) blanched almonds
- 1-1/4 * 1-1/4 oz. (1/4 cup) peeled hazelnuts
- 1 * 1 dried ancho chile, cored, seeded, slit, and opened so it lies fairly flat
- 1 * 1 tsp. kosher salt or sea salt; more to taste
- 2 to 3 * 2 to 3 Tbs. red-wine vinegar
- 2 * 2 Tbs. red wine (dry or fruity, but not oaky), if needed
- 1 * 1 slice stale white bread, torn, if needed
Chicken Cacciatore
By kbartell
Recipe courtesy Giada De Laurentiis Show: Everyday ItalianEpisode: Rustic Italian Cooking
- 4 * 4 chicken thighs
- 2 * 2 chicken breasts with skin and backbone, halved crosswise
- 2 * 2 teaspoons salt, plus more to taste
- 1 * 1 teaspoon freshly ground black pepper, plus more to taste
- 1/2 * 1/2 cup all purpose flour, for dredging
- 3 * 3 tablespoons olive oil
- 1 * 1 large red bell pepper, chopped
- 1 * 1 onion, chopped
- 3 * 3 garlic cloves, finely chopped
- 3/4 * 3/4 cup dry white wine
- 1 * 1 ( 28-ounce) can diced tomatoes with juice
- 3/4 * 3/4 cup reduced-sodium chicken broth
- 3 * 3 tablespoons drained capers
- 1 1/2 * 1 1/2 teaspoons dried oregano leaves
- 1/4 * 1/4 cup coarsely chopped fresh basil leaves