Catherinebudenbender@gmail.com's profile page
Recipes
Roasted veal Chops with Red Grapes
By catherinebudenbender@gmail.com
Preheat oven to 500. On a brimmed baking sheet, toss grapes with vinegr, 1 1/2 T butter & sugar; season with salt ...
- 1 lb seedless red grapes
- 3 T sherry vinegar
- 2 1/2 softened butter
- 1/2 t sugar
- 4 veal rib chops
Avocado & Crispy Prosciutto Salad
By catherinebudenbender@gmail.com
Heat small skillet over med
- 2 thin slices prosciutto
- 4 C mixed greens
- 1/2 C thinly sliced onions
- 1/4 C sliced olives
- 1 avocado, cut into 6 slices
- 1/2 C cilantro leaves
- Black pepper
- 2 T olive oil
Veal Scalloppine with Lemon, Pepper & Vermouth
By catherinebudenbender@gmail.com
Heat oil & butter in skillet til smoking
- 1 T butter
- 1 T olive oik
- 1 lb veal scallops
- 1/3 C vermouth
- 1 1/2 t lemon zest
- 2 T lemon juice
- 1 t black pepper
Shrimp, Avocado & Grapefruit Salad
By catherinebudenbender@gmail.com
Heat 1 1/2t olive oil in pan; swirl to coat
- 2 1/2 T olive oil, divided
- 12 oz. shrimp
- 1/2 t salt
- 1/4 t pepper
- 1 grapefruit
- 2 T chopped tarragon
- 2 t brown sugar
- 1 t chopped shallots
- 6 C chopped roamine lettuce
- 1 avocado, cut into wedges
Korean Style Beef Skewers with Rice Noodles
By catherinebudenbender@gmail.com
Prepare grill to med-hi. Combine first 6 ingredients in zip-lock bag
- 6 T soy sauce
- 1/3 C sugar
- 1 1/2 t olive oil
- 1 T lime juice
- 4 cloves minced garlic
- 1 lb. top sirloin steak, sliced into thin strips
- 1/2 C water
- 8 oz wide rice sticks
- 3 T thinly sliced green onions
Country Potato & Cabbage soup
By catherinebudenbender@gmail.com
1. In soup pot, heat 1 T olive oil
- 3 T olie oil
- 4 oz. thick cut bacon, diced
- 1 large onion, thinly sliced
- 1 leek, thinly sliced
- 1/2 C dry white wine
- 6 parsley sprigs
- 6 thyme sprigs
- 1 bay leaf
- 1 lb. small red potatoes, thinly sliced
- 6 C chicken stock
- 1 lb. green cabbage, shredded
- Salt & freshly ground pepper
- 2 T snipped chives
- 3 1/2 " thick slices country bread, cut in cubes
- 2 cloves smashed garlic
- 2 T minced parsley
Chicken Piccata with Artichokes & Olives
By catherinebudenbender@gmail.com
1. In large shallow bowl, combine bread crumbs with salt & pepper
- 1 C bread crumbs
- 2 t salt
- 1/2 t pepper
- 8 chicken cutlets
- 4 T butter
- 1/4 C + 2 T olive oil
- 16 pitted Calamata olives, coarsely chopped
- 4 marinated artichoke hearts, quartered
- 2/3 C chicken stock
- 1/4 C lemon juice
- 2 T drained capers
- 2 T chopped parsley
Lemony Moroccan-Style Chicken Kebabs
By catherinebudenbender@gmail.com
Mix marinade ingredients and add chicken chunks; Marinate for 1 hr
- Marinade:
- 2 lemons
- 6 cloves garlic
- 2 1/8 " thick slices peeled ginger
- 1 t dried majoram
- 1 t ground coriander
- 1 t ground cumin
- 1/2 t grund turmeric
- 1/8 t cinnamon
- Pinch saffron threads
- 1 t light brown sugar
- 2 1/2 t kosher salt
- 2 t grund pepper
- 3 T olive oil
- Kababs:
- Cut chicken into 2" chunks
- 1 Vidalia cut in 1" pieces
- 1 red bell pepper, cut in 1" squares
- 1 yellow bell pepper, cut in 1" squares
- 2 T chopped parsley
Potato Salad
By catherinebudenbender@gmail.com
Sprinkle hot potatoes with rich brown seasoning & olive oil & vinegar
- 4 C diced hot cooked potatoes
- 3 packets G. Washington's rich brown Seasoning & Broth
- 3 T EVOO
- 1 1/2 T cider vinegar
- 1 C diced celery
- 2 hard cooked, chopped hard cooked eggs
- 3 T minced onion
- 3/4 C mayonaisse
Grilled Turkey, Apple & Cheddar Sandwiches
By catherinebudenbender@gmail.com
Grilled Turkey, Apple & Cheddar Sandwiches is the perfect way to enjoy turkey after Thanksgiving
- 1/2 cup Italian parsley
- 1 Granny Smith apple, grated
- 8 slices multigrain bread
- 8 teaspoons mango chutney
- 4 sliced sharp cheddar cheese
- 4 ounces sliced turkey
- Cooking spray or softened butter