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Recipes
Limas With Mushrooms
By mporreca
Cook lima beans according to package directions, about 7 minutes in large pot
- 2 packages frozen fordhook lima beans
- 2 lb mushrooms, cleaned and sliced
- 1 medium onion, minced
- 5 stalks celery, julienne 1/2 inch strips (about as thick as a kitchen match)
- 1/2 lb. Butter (2 sticks)
- 2 tbsp. Flour
- 1/2 tsp. Salt
- 1/2 tsp. Freshly ground nutmeg
- 1/2 tsp. Pepper
- 1/2 cup heavy cream
Tilapia Lemon Parmesan
By mporreca
Rinse the tilapia fillets in cold water and drain thoroughly
- Lemon-Parmesan Sauce:
- 2-1/2 lbs. Rain Forest Tilapia fillets
- 2-4 tsp. butter or margarine, softened
- 2 tsp. fresh lemon juice
- 1 cup mayonnaise
- 2 tbsp. fresh lemon juice
- 1/2 cup grated Parmesan cheese
- Garnish:
- 2 lemons, sliced fresh parsley
Stuffed Shells Pasta
By mporreca
Boil the paste until firm but tender
- 1 lb. large shells
- 1 pkg. 10 oz. frozen spinach, thawed and water squeezed out
- 1/2 lb. Italian sausage
- 1/2 lb. cottage cheese, small curd drained
- 3 garlic cloves, crushed juice of 1/2 lemon
- 1/4 cup grated cheese (parmesan or Romano)
- Salt and pepper, freshly ground, to taste
- 1/2 tsp. oregano
- 1 egg, beaten
- 2 cups tomato, spaghetti sauce
- 2 cups coarsely grated Swiss or mozzarella cheese
Cam’s Famous Chicken
By mporreca
In a baking dish, sprinkle olive oil on bottom; add 3/4 - 1 cup breadcrumbs, parsley, basil, 1/2 cup cheeses, garli...
- Boneless chicken parts
- Progresso Italian Season Breadcrumbs
- 10 Cloves garlic, finely diced
- 1/8 Pound Butter, approximately
- Olive Oil
- Romano and parmesan cheeses shredded
- Lots of fresh parsley and fresh basil
- Juice of 1 lemon
- Salt and pepper
- slivered almonds
- lots of water
Baked Tilapia
By mporreca
In a medium skillet, sauté the celery, onions and sweet red pepper in butter or margarine until tender
- 1-1/2 lbs. Rain Forest Tilapia fillets
- 1/4 cup celery, chopped
- 1/4 cup onion, chopped
- 1/4 cup sweet red pepper, chopped
- 3 tbsp. butter or margarine
- 3 tbsp. flour
- Salt and pepper to taste
- 1 tsp. fresh or dried tarragon
- 1 tsp. fresh or dried basil
- 1/4 cup milk
- 1 cup mozzarella cheese, shredded
Cornish Hens
By mporreca
Boil liver and neck 45 minutes, 1 hour
- 2-3 cups stuffing
- Seasoned cubes
- Celery 1/2 cup
- Parsley 1/4 cup
- Onion 1/2 cup
- Garlic
- Egg
- Chicken broth
- Salt/pepper
- Bacon
- Paprika
Spaghetti Squash with Chunky Sauce
By mporreca
Prick squash in a few places
- 1 spaghetti squash (4 1/2 lb)
- 1 pkg. (1 1/4 lb) Italian turkey sausages, removed from casings
- 2 medium zucchini, quartered lengthwise, cut crosswire in 3/4 –inch thick slices
- 1 small onion, chopped
- 1 tsp. chopped garlic
- 1 can (28 oz.) diced tomatoes
- 1/4 cup basil leaves, thinly sliced
- 1/2 cup shredded Parmesan cheese
Musch Masch (Cabbage Soup)
By mporreca
First mix hamburger with eggs, chopped onions, garlic and salt and pepper
- Meat:
- 1 head white cabbage
- 1 head green cabbage -loose long leaves
- 2-3 big onions
- 6-8 big potatoes
- 2 tsp. Caraway seeds
- 2 beef bouillon cubes
- Salt and pepper
- 3-4 lb. Hamburger meat
- 3 eggs
- 4 Cloves of Garlic
- 2 Big Onions
- Salt and pepper
Crescent-Wrapped Brie
By mporreca
Heat oven to 350 degree F
- 2 (8-oz) cans Pillsbury Refrigerated crescent dinner rolls
- 2 (8-oz) rounds natural Brie cheese
- 1 egg, beaten
Wedding Soup
By mporreca
Make small meatballs, this can be done days ahead of time and frozen
- Bread crumbs
- Garlic
- onion or onion powder
- Parsley
- Black pepper
- 1 beaten egg
- some Romano and/or parmesan cheese
- Extra virgin olive oil
- College inn chicken broth.
- Escarole or Spinach
- Scallions thinly cut