Sadams1001's profile page
Recipes
Penne with Grilled Portabellas and Pecorino
By sadams1001
Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); Brush mushroom caps with vegetable o...
- 1 1/4 pound portabella mushrooms (about 6), stemmed
- 3 tablespoons vegetable oil
- 3/4 pound penne
- 3/4 cup grated Pecorino Romano
- 1 tablespoon chopped marjoram or oregano
- 1/4 cup extra-virgin olive oil
California Napa Valley Salad
By sadams1001
Prepare dressing by shaking together the salad oil, cider vinegar, soy sauce, and sugar
- 1 large Napa cabbage, put through slicing blade of food processor
- 1 bunch green onions, put through slicing blade
- 1/2 cup salad oil
- 1/4 cup cider vinegar
- 1 tablespoon soy sauce
- 1/4 cup sugar
- 2 packages "top ramin" noodles. (Before taking them out of the package, bash them with a kitchen hammer so they are in small pieces.) Use chicken flavor ramin and sprinkle season mix on top of noodles
- 1/2 cup sesame seeds
- 1/2 cup slivered almonds
- 1/2 cup (1 stick) butter melted in a large flat oven tray
Pasta Shells with Chicken, Mushrooms, Escarole, and Sun-Dried Tomatoes
By sadams1001
Sub spinach for escarole
- 2 tablespoons extra-virgin olive oil
- 1 cup sliced stemmed fresh shiitake mushrooms (about 2 ounces)
- 2 garlic cloves, minced
- 1/8 teaspoon dried crushed red pepper
- 2 cups canned low-salt chicken broth
- 8 cups coarsely chopped trimmed escarole (about 1 large bunch)
- 2 cups medium pasta shells (about 5 ounces)
- 2 cups 3/4-inch pieces skinless roasted chicken
- 1/4 cup thinly sliced drained oil-packed sun-dried tomatoes
- 1/4 cup grated Parmesan cheese
Dolores's Rolled Chicken
By sadams1001
Preheat the oven to 350 degrees
- 1 (3-3.5 lb) whole fryer chicken, deboned, with skin
- 1/3 cup dry bread crumbs
- 1/4 cup chopped flat-leaf parsley
- 1 1/2 teaspoons dried oregano
- Kosher salt
- Freshly ground black pepper
- 1/4 pound thinly sliced baked ham
- 10 oil-cured black olives, pitted and diced
- 1/3 pound thinly sliced Genoa salami
- 3 whole hard-boiled eggs, peeled
- 1/2 pound applewood-smoked bacon
Stuffed Tenderloin (Alton Brown)
By sadams1001
Preheat the oven to 450 degrees F
- Head roast of tenderloin, approximately 1 to 1 1/2 pounds
- Kosher salt
- Freshly ground black pepper
- Olive oil
- 3 ounces blue cheese
Chocolate Truffles
By sadams1001
Make the chocolate cake according to the directions, and bake in an oblong cake pan
- 1 chocolate cake mix
- 1 can chocolate icing
- Bags of chocolate candy (or one package bark chocolate)
- white chocolate morsels
Grilled Romesco Style Pork
By sadams1001
Prepare a gas grill for direct-heat cooking over medium-high heat; Meanwhile, lightly rub pork with some olive o...
- 1 1/2 pounds pork tenderloin
- 1/3 cup extra-virgin olive oil plus additional for rubbing
- 1 (5-ounce) package prewashed baby spinach or arugula
- 1 (12-ounce) jar roasted peppers, drained, rinsed, and patted dry
- 1/2 cup sliced almonds
- 4 large garlic cloves, thinly sliced
- 1 teaspoon paprika
- 1/4 teaspoon cayenne
- 1/4 cup red-wine vinegar or Sherry vinegar
Caesar Salad
By sadams1001
The make the croutons, preheat the oven to 325o F
- For the Croutons:
- 6 slices Italian or French bread, cut into (1/2 inch thick) bite sized cubes
- ¼ cup extra virgin olive oil
- For the Salad:
- 1 large egg
- 1 large garlic clove, very finely chopped (I use 2)
- 4 anchovy fillets, drained and chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- Salt and freshly ground black pepper
- ½ cup freshly grated Parmigiano-Reggiano
- 1/3 cup extra virgin olive oil
- 1 head romaine lettuce (about 1¼ pounds), washed, dried and torn into bite sized pieces
Peach and Blackberry Cobbler with Crystallized Ginger
By sadams1001
A colorful peach and berry filling is topped with slightly crunchy, gingery biscuits
- Biscuits:
- 1 2/3 cup all purpose flour
- 1/4 cup chopped crystallized ginger
- 3 tablespoons sugar
- 1 1/2 tablespoons baking powder
- 1 hard-boiled egg yolk, finely grated on Microplane or small holes of box grater
- 1/4 teaspoon salt
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 2/3 cup plus 1 tablespoon heavy whipping cream
- Fruit Mixture:
- 2 pounds peaches, halved, pitted, cut into 3/4-inch-thick slices (about 5 cups)
- 1 1/2-pint container fresh blackberries
- 1/4 cup sugar
- 1/4 cup chopped crystallized ginger
- 1 tablespoon cornstarch
- 2 tablespoons raw sugar
- Vanilla ice cream or lightly sweetened whipped cream
Ginger and Vanilla Bean Crème Brûlée
By sadams1001
Make custard: Preheat oven to 325°F
- For Custard
- 2 cups whipping cream
- 1/2 cup sugar
- 2 tablespoons chopped peeled fresh ginger
- 1 vanilla bean, split lengthwise
- 5 large egg yolks
- For Crème Brûlée
- 12 teaspoons sugar
- Sliced tropical fruit (such as mango, papaya and/or kiwi)