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Recipes
CREAMY CLAM BISQUE
By Connie
In large saucepan or slow-cooker, stir together soups and half and half
- 10-3/4 oz can cream of chicken soup
- 10-3/4 can cream of celery soup
- 1-1/3 cup half and half
- 1 6-1/2 oz cans minced clams, undrained
- ¼ tsp cayenne pepper
- 1/3 cup vermouth or sherry
Flat Iron Steak with Red Wine Sauce
By Connie
Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat
- Ingredients
- 2 (1-pound) flat iron steaks or tri-tip steaks
- Salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil, plus extra for garnish
- 6 tablespoons cold unsalted butter
- 1 onion, thinly sliced
- 1 tablespoon minced garlic
- 1 teaspoon dried oregano
- 1/4 cup tomato paste
- 2 1/2 cups dry red wine
Brown Butter Almond brussel Sprouts
By Connie
2 bags (16 oz) frozen brussel sprouts I use fresh sometimes and microwave them until they are aldente 4 T...
- 2 bags (16 oz) frozen brussel sprouts
- I use fresh sometimes and microwave them until they are aldente
- 4 TBSP butter
- 1/4 cup sliced almonds
- 1 tsp almond extract
- 1 TBSP freshly chopped chives (I elminate)
- Salt and freshly ground black pepper
Flours Famous Banana Bread
By Connie
Stir together flour, baking soda, cinnamon, and salt
- 1-2/3 cup flour
- 1 t baking soda
- 1/4 t cinnamon
- 1/4 t salt
- 1 cup plus 2 T sugar
- 2 eggs
- 1/2 cup oil
- 3-1/2 very ripe mashed bananas
- 2 T sour cream
- 1 t vanilla
- 2/3 cup walnuts toasted and chopped
Butternut Squash Risotto
By Connie
Method 1 Heat broth in medium sized saucepan and keep warm over low heat
- Ingredients
- 6-8 cups chicken broth (use vegetable broth for vegetarian option, and gluten-free stock for gluten-free version)
- 5 Tbsp unsalted butter, divided into 4 Tbsp and 1 Tbsp
- 1 small onion, finely chopped
- 2 cups butternut squash, peeled, and finely diced
- 2 cups arborio rice (can substitute medium grained white rice, but arborio is preferred)
- 1 cup dry white wine (such as Sauvignon Blanc)
- 1 cup freshly grated Parmesan cheese
- 2 Tbsp chopped chives or garlic chives
- Salt
Pistachio Chicken Salad
By Connie
mix ingredients and serve cold
- 3 cups Swanson Chunks of Chicken, canned (or boneless, skinless chicken breast, chopped)
- 1 cup red seedless grapes, sliced
- 2 teaspoons scallions, minced
- 2 tablespoons fat free mayonnaise
- 2 tablespoons fat free sour cream
- 2 tablespoons lemon juice
- 1/4 cup unsalted pistachios, chopped
New England Clam Chowder
By Connie
Directions In a large crock pot (at least 5 qt) layer diced onions
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Molten Chocolate Cake with Crushed Candy Canes
By Connie
Directions Preheat the oven to 425 degrees F
- Ingredients
- * 1 1/4 sticks unsalted butter
- * Granulated sugar, for the ramekins
- * 1/2 (6-ounce) bag semisweet chocolate chips
- * 3 eggs
- * 3 egg yolks
- * 1 1/2 cups powdered sugar, plus a little more for dusting
- * 1 teaspoon vanilla extract
- * 1/2 cup all-purpose flour
- * 2 candy canes, smashed to bits
- *
- * Special equipment: 6 ramekins or aluminum souffle cups
Flatbread Pizzetta
By Connie
Directions Bread: In the bowl of an electric mixer with the whisk attachment, blend the flour, garlic, parsley,...
- Tomato Sauce:
- 2 cups all-purpose flour
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh thyme
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup water
- 1 cup Tomato Sauce, divided, recipe follows
- 2 cups shredded cheese of choice, divided
- Toppings of choice
- 1/3 cup extra-virgin olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, peeled and thinly sliced or minced
- 2 cups minced or grated carrots
- 1/2 cup dry red wine
- 3 tablespoons minced fresh thyme
- 4 cups whole peeled whole tomatoes, crushed, juices reserved
- 1 cup fresh basil, roughly chopped
- Salt and freshly ground black pepper
Sun-Dried Tomato Stuffed Mushrooms
By Connie
EasyServes: 16 to 18 servings Rue Drummond
- Ingredients
- 1/2 stick butter
- 24 ounces white button mushrooms, washed, stems removed
- 1/2 cup kalamata olives, pitted and chopped
- 1/4 cup chopped fresh flat-leaf parsley
- 5 sun-dried tomatoes, chopped
- 4 cloves garlic, minced
- Splash of white wine, optional
- 1/4 cup pine nuts, roughly chopped
- 16 ounces mozzarella, cut into bite-size chunks
- 1/4 cup fresh basil leaves, chopped
- Directions
- Preheat the oven to 350 degrees F.
- Melt the butter in a large skillet over medium heat and throw in the mushroom caps. Toss them around for 1 minute, and then remove to a baking dish and set aside.
- To the same skillet, add the olives, parsley, sun-dried tomatoes, garlic and a splash of white wine. Stir all together and cook for 1 to 2 minutes to release all the flavor. Then remove from the heat. Stir in the pine nuts.
- Place a chunk of mozzarella inside each mushroom cap. Then pour the sun-dried tomato mixture over the top.
- Put the baking dish in the oven and bake until the cheese has melted, about 15 minutes.
- Sprinkle with the chopped basil and serve the mushrooms straight out of the oven or at room t