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Recipes
Chicken Alfredo and Rice Casserole
By es123
1. Preheat oven to 350 degrees F
- 1 10-oz. container refrigerated light Alfredo pasta
- 1/2 cup milk
- 2 1/2 cup cooked white rice or wild rice
- 2 cups cubed cooked chicken
- 1 cup frozen peas
- 1/3 cup chopped bottled roasted red sweet peppers
- 1/4 cup slivered almonds toasted (optional)
- 1 Tbsp. snipped fresh basil or 1/2 tsp. dried basil crushed
- 1 cup soft bread crumbs
- 1 Tbsp. butter melted
George’s Red Sauce
By es123
In separate batches, run all vegetables through a food processor until somewhat fine
- 1 pound baby carrots
- 1 bunch celery
- 4 large onions, peeled and quartered
- 3 heads garlic, peeled (not 3 cloves, 3 HEADS of garlic)
- 2 28-ounce cans pureed tomatoes
- 2 28-ounce cans diced tomatoes
- 2 28-ounce cans crushed tomatoes
- 2 16-ounce cans tomato paste
- Bay leaves
- Dried basil
- Salt and pepper
- Dried parsley
- Dried oregano
- Red wine
Curried Potatoes and Chickpeas
By es123
Put the potatoes, 2 teaspoons salt and enough cold water to cover in a medium saucepan
- 1 1/2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks
- Kosher salt
- 3 tablespoons unsalted butter
- 1 1/2 teaspoons curry powder
- 1/4 teaspoon cayenne pepper
- 1 15-ounce can chickpeas, drained and rinsed
- 2 cups fried onions (one 2.8-ounce can)
- 1/2 cup plain Greek yogurt
- 1/4 cup chopped fresh cilantro, plus leaves for topping
- 2 tablespoons fresh lime juice
- 1 jalapeno pepper, thinly sliced (remove seeds for less heat)
Pan-fried Lobster Dumplings - J White
By es123
Prepare 6-8 wontons at a time
- Chinese Dipping Sauce:
- Forcemeat - J White
- 3 dozen wonton wrappers (3 x 3 inches)
- salt
- peanut oil
- Chinese dipping sauce
- 1/2 oz ginger, peeled and minced
- 2-3 scallions (white and green) very thinly sliced
- 1/2 cup rice vinegar
- 1 scant cup soy sauce
- 1/4 cup sugar
- 2 tbsp dark sesame oil
Basic Vegetable Stock
By es123
Peel and roughly chop the onions, leeks, carrots and celery Separate the garlic bulb and smash the cloves with the ...
- 1 tablespoon vegetable oil (15 mL)
- 1 yellow onion
- 2 leeks, greens only
- 1 garlic bulb
- 4 carrots
- 4 celery sticks
- 1 apple or 2
- 4 bay leaves
- 1 tablespoon whole black (15 mL)
- peppercorns
- 1 tablespoon coriander seeds (15 mL)
- 1 tablespoon coarse salt (15 mL)
- few sprigs fresh thyme or sage
- 20 cups cold water (5 L)
Wild Mushroom and Pecorino Lasagna
By es123
Place a large Dutch oven over medium-high heat
- 2 tablespoons olive oil
- 9 tablespoons unsalted butter, divided
- 1 cup diced onion
- 1 tablespoon minced garlic
- 3 pounds wild and exotic mushrooms, cleaned and diced
- 2 teaspoons freshly chopped thyme leaves
- 2 teaspoons freshly chopped marjoram leaves
- 7 tablespoons all-purpose flour, divided
- 1 cup dry white wine
- 1 cup chopped tomatoes
- 4 tablespoons tomato paste
- 3 cups mushroom, chicken or veal stock
- 3/4 cup heavy cream, divided
- 1 1/2 teaspoons salt plus 3/4 teaspoon, divided
- 1/4 teaspoon ground black pepper
- 2 tablespoons freshly chopped parsley leaves
- 4 1/2 cups milk
- Pinch white pepper
- 1/4 teaspoon freshly grated nutmeg
- 1 1/2 cups coarsely grated Pecorino Romano (about 5 ounces), divided
- 1/2 About 1/2 pound no-boil, oven-ready dried lasagna noodles
- 10 ounces grated mozzarella cheese
- Chopped fresh herbs, for garnish
Wild Rice Quiche
By es123
Prebake the pie shell at 400 degrees for 5-8 minutes or just until crust begins to brown
- 1 9" unbaked pie shell
- 1 Tbsp. olive oil
- 1 red bell pepper, finely chopped
- 1 onion, finely chopped
- 1 cup cooked wild rice, drained if necessary
- 4 eggs
- 1 cup sour cream
- 1 Tbsp. Dijon mustard
- 1/8 tsp. pepper
- 2 cups shredded Havarti or Swiss cheese
- 1/4 cup grated Parmesan cheese
Lobster Nachos
By es123
In a small bowl, mash avocado; add cilantro and lime juice
- 1 large ripe avocado
- 1 1/2 tablespoons fresh chopped cilantro, plus extra for garnish
- 1 tablespoon freshly squeezed lime juice
- kosher or sea salt
- freshly ground black pepper
- 4 ounces lobster meat, roughly chopped
- 8 ounces blue corn chips
Stuffed Artichoke Braised in White Wine
By es123
Special equipment: a melon-ball cutter; a 6- to 8-quart pressure cooker or a wide 4- to 6-quart heavy pot with a ti...
- Stuffing:
- 1 1/2 cups panko bread crumbs
- 1/2 cup finely grated Parmigiano-Reggiano (1 1/2 oz)
- 1 1/2 tablespoons finely chopped garlic
- 1/4 cup finely chopped fresh flat-leaf parsley
- 1/4 cup minced sweet soppressata (dried Italian sausage; 1 1/4 oz)
- 1 teaspoon finely grated fresh lemon zest
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 4 medium artichokes (8 to 9 oz each)
- 1 lemon, halved
- 4 thin slices provolone cheese
- Artichokes:
- 1 1/2 cups water
- 1/2 cup dry white wine
- 1/4 cup olive oil
- 1/2 cup finely chopped onion
- 1 1/2 teaspoons finely chopped garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
French Apple Tart 2
By es123
Sweet Pastry Crust: Place the butter in your mixer and beat until softened
- Sweet Pastry Crust:
- 1 1/2 cups (195 grams) all purpose flour
- 1/4 cup (50 grams) granulated white sugar
- 1/8 teaspoon salt
- 1/2 cup (113 grams) room temperature unsalted butter
- 1 large egg
- For the Apple Filling:
- 6 medium-sized apples (2 pounds) (900 grams) (Granny Smith or other firm textured apple)
- 3 tablespoons (40 grams) unsalted butter, divided
- 1/4 - 1/2 cup (50 - 100 grams) granulated white sugar, divided
- 1/2 teaspoon freshly grated lemon zest
- 1/2 teaspoon cinnamon, divided
- Confectioners' Sugar for browning the top of the tart.
- For the Glaze:
- 1/2 cup (120 ml) apricot preserves
- 1 tablespoon Cognac, Calvados, Rum or Water