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Recipes
Spinach and Prosciutto Stuffed Veal Rolls {Braciole di Vitello}
By KatKD
Instructions Use a meat mallet if needed to even out the thickness of the scallopini
- For The Sauce:
- 8 Thin Slices Veal Scallopini
- 8 Thin Slices Prosciutto
- 2 Cups Cooked, Chopped Spinach
- 1 /3 Cup Grated Pecorino Romano Cheese
- 8 Tablespoons Olive Oil, Divided
- 2 Tablespoons Extra Virgin Olive Oil
- 1 /2 Cup Chopped Onion
- 2 Cloves Garlic, Minced
- 1 (28-ounce) Can Crushed Tomatoes
- 2 Tablespoon Finely Chopped Fresh Parsley
- 1 /2 Teaspoon Dried Oregano
- 3 Tablespoons Finely Chopped Fresh Basil
- Salt & Pepper To Taste
Spinach-Stuffed Pork Tenderloin Recipe
By KatKD
Cut a lengthwise slit down the center of the tenderloin to within 1/2 in
- 1 pork tenderloin (about 1 pound)
- 1/2 teaspoon celery salt, divided
- 1/2 teaspoon garlic powder, divided
- 1/2 teaspoon pepper, divided
- 4 slices provolone cheese
- 2 cups fresh spinach
- 2 thin slices deli ham (1/2 ounce each)
Spinach Lasagna with Bolognese Sauce
By KatKD
Make the bolognese sauce: In a large heavy pot, brown the meats
- For the Bolognese Sauce:
- 8 ounces ground pork
- 1 pound ground beef (chuck preferred)
- 1/2 cup diced carrot
- 1/2 cup diced onion
- 1/4 cup diced celery
- 3 garlic cloves, minced
- 3/4 cup red wine
- 15 ounce can crushed tomatoes
- 3 cups beef broth
- 2 teaspoon dried oregano
- For the Bechamel sauce:
- 1/4 cup butter
- 1/4 cup flour
- 2 cups milk (whole preferred, but can be made with 1%)
- 1 chicken boullion cube (Knorr preferred)
- 1/2 teaspoon grated nutmeg
- For the Spinach Pasta:
- 5 ounces fresh spinach
- 2 to 2-1/2 cups flour
- 3 eggs
- Freshly grated Parmesan cheese
Lasagne Alla Bolognese
By KatKD
Gotta give this one a try
- BOLOGNESE SAUCE:
- Butter, for the pan
- 1/2 batch Bolognese Sauce, recipe follows
- 1 1/2 (9-ounce) boxes no-boil lasagne noodles
- Besciamella, recipe follows
- 3/4 cup grated Parmesan, plus more for serving
- Extra-virgin olive oil, for serving
- 5 tablespoons olive oil
- 1 red onion, medium chop
- 3 carrots, medium chop
- 3 celery stalks, medium chop
- 5 ounces pancetta, cut into small cubes
- 1/2 teaspoon crushed red pepper flakes
- 2 handfuls fresh flat-leaf parsley, leaves picked and chopped
- 1 pound ground beef
- 1 pound ground pork
- 1 pound ground veal
- 1 cup red wine
- 3 (28-ounce) cans pelati tomatoes*
- Kosher salt and freshly ground black pepper
- 1 cup whole milk
- BESCIAMELLA:
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 1/2 cups whole milk
- Pinch freshly grated nutmeg
- Kosher salt and freshly ground black pepper
Short Rib Braciole
By KatKD
This is a crowd-pleasing dish for winter houseguests and has all the traditional flavors of a braciole, but you don...
- SHORT RIBS
- 1/2 cup roughly diced pancetta (about 1/4 pound)
- 4 boneless short ribs (about 2 pounds), cut into thirds
- 1 heaping tablespoon salt
- 1/2 teaspoon pepper
- 1 small onion, diced (about 1 cup)
- 1 clove garlic, sliced Goodfellas thin
- 1/8 teaspoon red pepper flakes
- 20 canned whole tomatoes (Two 28-ounce cans, about 4 cups), preferably San Marzano, plus their juice; or 4 cups crushed tomatoes, plus their juice
- TOPPING
- 1/4 cup pine nuts, chopped roughly
- 1 tablespoon extra-virgin olive oil
- 1/4 cup panko breadcrumbs
- 2 teaspoons dried oregano, preferably on the branch
- 2 tablespoons chopped parsley
- A pinch of salt
- A pinch of coarse-ground black pepper
- 2 tablespoons grated Parmigiano-Reggiano
Berry Scones
By KatKD
Preheat oven to 375° F. Measure ¼ cup flour into a mini processor, along with the oats, Splenda, baking powder...
- Substitute for blueberries:
- 1/2 cup white flour
- 1/2 cup whole wheat flour
- 2 T rolled oats
- 4 t Splenda Brown sugar
- 3/4 t baking powder
- 1/8 t baking soda
- 1/8 t salt
- 2 T butter, chilled – cut into 4 pieces
- 1/4 cup blueberries (dried or fresh)
- 1/4 cup buttermilk
- 1/4 cup egg substitute, or 1 egg
- 1 T milk - optional
- 1 t raw sugar - optional
- 1/3 c dried cranberries, whirled with 1/4 c of the white flour
- zest of 1/2 orange
Veal Blade Roast with Onion and Roasted Garlic Purée
By KatKD
Add mushroom, maybe a squeeze of fresh lemon juice, white wine
- salt to taste
- Freshly ground pepper
- 2-lb. (1 kg) blade roast veal
- 2 Tbsp. (30 mL) corn oil
- 2 medium onions
- 1 1/2 cups (375 mL) demi-glace (or beef consommé*)
- 2 heads of garlic
- 1 Tbsp. (15 mL) corn oil
- mushrooms?
- squeeze lemon juice
Lady Fingers
By KatKD
This recipe had good reviews
- 4 egg whites, large
- 2/3 cup sugar
- 4 egg yolks, large
- 7/8 cup scant all-purpose flour
- 1/2 teaspoon baking powder
Wilted Lettuce
By KatKD
Shred lettuce and place in hot serving dish
- 1 head lettuce or leaf lettuce
- ½ t salt
- 2 slices bacon, diced
- 1 small onion, diced
- ½ c cider vinegar
- 1 T sugar
- 1 hardboiled egg
Whipped Cream (really)
By KatKD
I know what you are thinking
- 1 teaspoon unflavored gelatin
- 1 tablespoon cold water
- 1 cup cold heavy or whipping cream
- 3 tablespoons sugar
- 1 teaspoon vanilla