Ellan's profile page
Recipes
Vegetable Pasta Salad
By Ellan
Cook pasta according to package; add asparagus during the last minutes of cooking
- 6 oz. uncooked strozzapreti or other short pasta
- 1 1/2 cups (2-in) cut asparagus
- 3 tab. white wine vinegar
- 1 teas. sugar
- 1/2 teas. salt
- 1/4 teas. ground red pepper
- 1/4 cup extra-virgin olive oil
- 1 cup sliced cremini mushrooms
- 1/2 cup chopped red bell pepper
- 1/4 cup sliced green onions
- 3 tab. small basil leaves
- 2 tab. halved pitted kalamata olives
- 2 tab. oregano leaves
- 2 tab. flat-leaf parsley leaves
- 3 oz. goat or feta cheese, sliced
- 2 tab. coarsely chopped walnuts, toasted
Marinate for Meats
By Ellan
Whisk together. Marinate meat for 1 -2 hours or over night
- 3 cups dry red wine
- 1 cup olive oil
- 2 teas. onion salt
- 3 tab. garlic salt
- 3 tab. Grey Poupon mustard
- 3 tab. horseradish sauce
- 2 tab. red pepper powder
- 2 tab. Worcestershire sauce
Easy Low Fat Chili
By Ellan
Quick and easy
- 1 med. onion, chopped
- 1/4 cup chopped green pepper
- 4 cup water, divided
- 1 can (16oz.) great northern beans, rinsed and drained
- 1 can (15 oz.) navy beans, rinsed and drained
- 1 can (6 oz.) salt free tomato paste
- 1 can (14 1/2 oz.) low salt diced tomatoes, drained
- 2 to 4 teas. chili powder
- 1 teas. salt (opt.)
- 1/2 teas. pepper
Frank's Sauce
By Ellan
- 2 cups Heinz 57 sauce
- 1 cup ketchup
- 2 cup honey
- 2 tab grey poupon mustard
- 1 tab yellow mustard
- to taste- Worcestershire sauce
- to taste- hot sauce
Chessey Grits
By Ellan
For the fried green tomatoes and gravy
- 1 cup of ground grits
- 2 oz. peggiano cheese, grated
Banja Gui: Barbecued Beef in a Lettuce Wrapper
By Ellan
In a large non-reactive bowl, combine 1/2 cup soy sauce, garlic, 1 tab
- 3/4 cup soy sauce
- 2 tab. minced garlic
- 1 tab. plus 1 teas. sesame oil
- 2 teas. mirin
- 1 teas. red pepper flakes
- 2 lbs. sirloin or flank steaks, sliced thinly on the bias
- 1/2 cup julienned green onions (scallions)
- 2 teas. hot red chili powder
- 2 tab. toasted sesame seeds
- 40 very thin slices garlic
- 20 large green or red lettuce leaves
Chilean Sea Bass with Artichokes
By Ellan
Capers, olives and tomatoes Roast tomatoes with salt, pepper, oregano and garlic at 250 degrees for 4 hours
- Chilean Sea Bass with Artichokes:
- Capers, Olives and tomatoes
- 40 Roma tomatoes (halved and seeded)
- Salt and pepper to taste
- Oregano to taste
- Fresh garlic to taste
- 1 cup capers
- 1 cup black olives
- Parsley to taste
- Fresh oregano to taste
- Black pepper to taste
- 1 1/2 lb. Chilean Sea Bass
- 1/2 extra-virgin olive oil
- 4 cups artichokes, cleaned and peeled in lemon water
- 1 cup white wine
- 1/2 cup white wine vinegar
Seared Tuna Salad with a Wasabi Vinaigrette and Crispy Wontons
By Ellan
In a mixing bowl, combine the wasabi, honey and vinegar
- 2 teas. Wasabi paste
- 1 tab. honey
- 1/4 cup rice wine vinegar
- 1/2 cup vegetable oil
- 1/2 cup sesame oil
- 1 tab. chopped fresh cilantro leaves
- salt and pepper
- 2 tab. olive oil
- 1/2 cup julienne red bell pepper
- 1/2 cup julienne yellow bell pepper
- 1/2 cup chopped red onions
- 1/2 cup julienne carrots
- 2 cups julienne Chinese cabbage
- 1 teas. chopped garlic
- 1/2 lb. angel hair pasta, cooked until tender and toss in 1 tab. olive oil
- 1/4 cup chopped roasted peanuts
- 4 (6 oz.) Ahi Tuna Steaks
- Creole seasoning
- 16 large wonton wrappers, thinly sliced
Ravoli Casserole
By Ellan
Childhood from Mom
- 1 lb. pork sausage links
- 2 (15 oz.) cans beef ravioli
- 1 (15 3/4 oz) can meatballs in sauce
- 18 oz. mozzarella cheese slices
- oregano
- 3 tab. parmesan cheese
- parsley
Baklava
By Ellan
Position a rack in the lower third of the oven; preheat to 350
- For the Baklava:
- 1 lb. pistachios and /or walnuts, coarsely ground, plus more for garnish
- 1/2 teas. ground cinnamon, or to taste
- 1 cup ground zwieback crackers or breadcrumbs
- 4 sticks unsalted butter, melted
- 16 sheets phyllo dough, thawed if frozen
- For the Syrup:
- 3 cups sugar
- 1- 6 to 8 oz. jar of honey
- 1 to 2 tab. fresh lemon juice