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Recipes
Rachael Ray's "You Won’t Be Single For Long" Vodka Cream Pasta
By Tony_Monteleone
Heat a large skillet over moderate heat
- Makes 4 Servings
- 1 tbsp extra virgin olive oil, once around the pan in a slow stream
- 1 tbsp butter
- 2 cloves garlic, minced
- 2 shallots, minced
- 1 cup vodka
- 1 cup chicken stock
- 1 32 oz can crushed tomatoes
- Coarse salt and pepper
- 16 oz pasta, such as penne rigate
- 1/2 cup heavy cream
- 20 leaves fresh basil, shredded or torn
- Crusty bread, for passing
Mario Batali's Pan-Roasted Potatoes with Paprika
By Tony_Monteleone
These potatoes come together quickly and are gone even faster
- 1 1/2 pound Fingerling Potatoes (thinly sliced)
- Salt and Freshly Ground Pepper
- 1/4 cup Extra Virgin Olive Oil
- 2 tablespoon Unsalted Butter
- 2 tablespoon Poppy Seeds
- 1 teaspoon Ground Cardamom
- 2 tablespoon Paprika
- 1/4 cup Red Wine Vinegar
- 3 tablespoon Parsley (chopped)
- 3 teaspoon Chives (chopped)
Clinton Kelly's Pot de Creme
By Tony_Monteleone
steps ingredients per step instructions Preheat oven to 325F
- 2 cups Heavy Cream
- 5 ounces Semisweet Chocolate (chopped)
- 6 Egg Yolks
- 1 tablespoon Sugar
- 1 teaspoon Vanilla
- Whipped cream
- Chocolate for garnish
Lentils with Italian Sausage
By Tony_Monteleone
A great recipe for New Year's Day
- 1 pound dry lentils
- Cold water
- 2 pounds fresh italian sausage, sweet or hot
- About 3 cups homemade or canned chicken broth
- 1/4 cup olive oil
- 1 small onion, finely chopped
- 1 rib celery, finely chopped
- 1 carrot, finely chopped
- 2 cloves garlic, finely minced
- 8 fresh sage leaves, chopped, or 1 tsp dried rubbed sage
- Salt and pepper to taste
- 3 Tbsp tomato paste, diluted in a little water
Pumpkin Soup with Chili Cran-Apple Relish
By Tony_Monteleone
Recipe courtesy Rachael Ray Best Thanksgiving Soup
- 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- 2 tablespoons butter
- 1 fresh bay leaf
- 2 ribs celery with greens, finely chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)
- 1 medium yellow onion, finely chopped
- Salt and pepper
- 3 tablespoons all-purpose flour
- 2 teaspoons poultry seasoning or 2 teaspoons ground thyme
- 2 teaspoons hot sauce, or to taste
- 6 cups chicken stock
- 1 (28-ounce) can cooked pumpkin puree
- 2 cups heavy cream
- 1/2 teaspoon freshly grated nutmeg
- 1 crisp apple, such as McIntosh or Granny Smith, finely chopped
- 1/4 red onion, finely chopped
- 2 tablespoons lemon juice
- 1/2 cup dried sweetened cranberries, chopped
- 1 teaspoon chili powder
- 2 teaspoons honey
- 1/2 teaspoon ground cinnamon
Carla Hall's Eggs in Heaven
By Tony_Monteleone
steps ingredients per step instructions Heat oven to 350°F
- 1 cup stone ground hominy grits or quick grits
- 1 1/2 cups water
- 1 cup whole milk
- 1 teaspoon salt
- 4 tablespoon butter
- 1/2 cup shredded cheddar cheese
- 1/4 cup parsley
- 1 Ham Steak grilled
- 6 eggs
- black pepper to taste
Carla's Onion Rings
By Tony_Monteleone
steps ingredients per step instructions 1/2 cup all purpose flour 1/4 cup cornstarch 2 tablespoon instant mashed p...
- 1/2 cup All purpose flour plus more for dredging
- 1/4 cup cornstarch
- 2 tablespoon instant mashed potatoes
- 1/2 teaspoon cayenne
- 1/2 teaspoon dried thyme
- 1 cup club soda
- 2-3 cup Japanese bread crumbs
- Fine salt to taste
- 2-3 medium onions cut 1/4 inch thick and separated into rings
- Canola oil
Mario Batali's Stuffed Acorn Squash
By Tony_Monteleone
steps ingredients per step instructions Preheat oven to 425 F
- 3 Medium Acorn Squash
- 1/2 Cup Extra virgin olive oil
- 1 1/2 Cup Chopped Scallions (2 bunches; whites and about 2 inches of the greens)
- 4 Garlic cloves thinly sliced
- 1 Large Bunch Greens leaves chopped into 1/4-inch-wide ribbons (about 8 cups)
- 2 tablespoon Tomato Paste
- 1 Cup Coarse Dry Breadcrumbs such as Panko
- 1/2 Cup Grated Parmigiano-Reggiano
- Salt and freshly ground pepper to taste
Mario Batali's Roasted Pumpkin With Fontina Fonduta
By Tony_Monteleone
steps ingredients per step instructions 3 pound Pumpkin or Hubbard Squash Extra virgin olive oil 2 tablespoon fine...
- 3 pound Pumpkin or Hubbard Squash
- 1/4 cup extra virgin olive oil
- 2 tablespoon finely chopped fresh rosemary leaves
- Salt and freshly ground black pepper
- 2 tablespoon butter
- 2 tablespoon all-purpose flour
- 2 cup whole milk
- 1/2 teaspoon freshly ground nutmeg
- 4 ounces Fontina Val d’Asota cheese grated
- 4 tablespoon freshly grated Parmigiano-Reggiano
- pumpkin seeds rinsed and dried
- 1 teaspoon cumin
Paella Recipe From Pam Farmer
By Tony_Monteleone
Pam’s Paella recipe is her own but she also recommends the Penelope Casas cookbook Tapas: the Little Dishes of Sp...
- 1/2 pint of olive oil
- 10 mussels
- 10 clams
- oz piece of codfish
- 4 oz boneless pork, diced
- 2 teaspoons minced garlic
- 1 onion, chopped fine
- 1 tomato, skinned, seeded and chopped
- 1 bell pepper, seeded and cut into thin strips
- 1 green bell pepper chopped
- 1 yellow bell pepper chopped
- 1 large chicken cut up in 2-3 inch pieces
- Salt and pepper to taste
- 1-teaspoon paprika
- 1/2 teaspoon dried rosemary
- 8 jumbo shrimp or one lobster
- 24 oz calaspara rice
- 2 cups chicken broth
- 1/2-teaspoon saffron
- 4 oz peas
- 1 lb uncooked shrimp, peeled and deveined
- 4-tablespoon capers
- Roasted red peppers sliced thin Lemon wedges, to garnish
- 2 chorizo sausages, cooked and cut into chunks
- Read more: http://equator.eftours.com/2011/05/paella-recipe-from-pam-farmer-.html#more#ixzz1MhzHN4Vn