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Recipes
Lemon Butter Baked Cod
By Thom7747
Perfect way to prepare any type of white fish with a lemon butter sauce
- 2 pounds cod fillet, or any white fish
- 1/4 cup butter or margarine
- 2 tablespoons lemon juice
- 1/4 cup all purpose flour
- Dash paprika, to taste
- Salt and pepper, to taste
Tuscan Bean Soup
By Thom7747
For a hearty Italian-seasoned bean soup ready in under 30 minutes, use packaged vegetables and canned beans and bro...
- 1 cup packaged peeled baby carrots, coarsely chopped
- 1 small onion, chopped
- 3 tablespoons olive oil
- 2 15 ounce can cannellini beans, rinsed and drained
- 1 32 ounce box reduced-sodium chicken broth
- 2 teaspoons dried Italian seasoning, crushed
- 1 5 ounce package baby spinach
- Freshly cracked black pepper
- Cracker bread (optional)
Reuben Sandwiches
By Thom7747
Quick and easy-to-prepare sandwiches with a different lunchtime flavor
- 2 slice marbled rye bread
- Thinly carved corned beef brisket
- Drained sauerkraut
- Drizzle of Thousand Island dressing
- Sliced Swiss cheese
Lentil Soup with Kielbasa | Clare Fare
By Thom7747
Let me just say that the New Year is off to a raucous and challenging start
- 4 ounces bacon, coarsely chopped
- 3 leeks, rinsed and coarsely chopped
- 2 carrots, chopped
- 1 onion, chopped
- 2 celery ribs, coarsely chopped
- 2 teaspoons ground cumin
- 6 whole cloves
- 1 lb. dark green lentilles de Puy (dark green French lentils)
- 2 bay leaves
- Salt and Pepper
- 1 lb Kielbasa, cut into rounds
- Balsamic Vinegar to garnish
Thom's Braised Lamb Shanks
By Thom7747
I serve my Lamb Shank with steamed Asparagus
- 1 lamb shank
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 carrot, peeled and chopped
- 1 celery stalk, chopped
- 1 clove garlic, smashed
- 1/2 cup red wine
- 2 tablespoons red wine vinegar
- 16 ounces chicken broth
- 1 bay leaf
- 1 small fresh rosemary sprig
- 1 fresh thyme sprig
Homemade Chicken Stock
By Thom7747
In a large stockpot, combine all the ingredients and bring to a gentle boil
- 4 pounds chicken pieces, wings, backs, necks
- 2 ribs celery, roughly chopped
- 1 large carrot, roughly chopped
- 1 large yellow onion, peeled and quartered
- 1 head garlic, cut in ½
- 1 leek, well rinsed and roughly chopped, optional
- 3 bay leaves
- 2 sprigs fresh thyme
- parsley stems
- 1 teaspoon salt
- 1/2 teaspoon black peppercorns
- 4 quarts water
Pear with Prosciutto and Gorgonzola
By Thom7747
Choose a beautiful cheese board for serving
- 8 ounces Gorgonzola cheese, at room temperature
- 2 ripe large Comice pears, cored and sliced
- 6 ounces prosciutto, sliced paper thin
Lamb Stir-Fry with Pomegranate and Yogurt
By Thom7747
by Dawn Perry
- 2 teaspoons cumin seeds
- 1 teaspoon coriander seeds
- 1 1/2 pounds boneless leg of lamb, thinly sliced against the grain
- 1 teaspoon paprika
- 4 garlic cloves, finely chopped
- 1 tablespoon red wine vinegar
- 4 tablespoons olive oil, divided
- Kosher salt, freshly ground pepper
- 1/2 cup plain Greek yogurt
- 1 medium red onion, cut into 1/2" wedges
- Cooked rice (for serving)
- 1/4 cup pomegranate seeds
- 2 tablespoons chopped pistachios
- Fresh oregano, mint, and/or cilantro leaves (for serving)
Eggplant and Beef Stir-Fry
By Thom7747
Top sirloin, flank steak, or skirt steak work just as well as eye round in this Thai-inspired dish
- 4 tablespoons chopped fresh mint, divided
- 3 tablespoons reduced-sodium soy sauce
- 2 fresh red or green Thai chiles, thinly sliced crosswise, divided
- 1 1" piece ginger, peeled, cut into matchstick-size pieces
- 1 tablespoon fish sauce (such as nam pla or nuoc nam)
- 2 teaspoons fresh lime juice
- 2 teaspoons minced garlic, divided
- 1/4 teaspoon sugar
- 5 tablespoons vegetable oil, divided
- 1 pound baby or Asian eggplant, sliced into 1/4" rounds
- 1/2 pound beef eye round, cut into thin strips
- Softened rice vermicelli noodles or steamed brown rice
4 Cheese Stuffed Shells
By Thom7747
Preheat oven or broiler to 450 degrees F
- Salt
- 8 pieces jumbo pasta shells
- 1 1/2 pounds ricotta cheese or part skim ricotta cheese
- 1 pound mozzarella, diced
- 1/2 cup grated Parmigiano-Reggiano
- 1 cup shredded Asiago
- 1/4 cup chopped flat-leaf parsley
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 3 cloves garlic, chopped
- 1 small onion, finely chopped
- 1 can (28 ounces) crushed tomatoes
- Salt and freshly ground black pepper
- 6 or 7 leaves fresh basil, torn or shredded