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Recipes
Baked Ziti with Turkey Sausage
By Walt
Position the rack in the center of the oven and preheat the oven to 350°F
- 3/4 pound(s) raw turkey sausage, spicy-variety, casings removed (or ground turkey or ground beef)
- 1 medium onion(s), chopped
- 1 medium green pepper(s), chopped
- 28 oz canned diced tomatoes
- 10 oz frozen green peas, thawed
- 2 Tbsp canned tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp fennel seed
- 1/2 tsp table salt, or to taste
- 1/2 tsp black pepper, freshly ground
- 12 oz uncooked whole-wheat pasta, ziti, cooked according to package directions
- 6 oz shredded part-skim mozzarella cheeses
Crawfish Etoufee
By Walt
Copycat Joe's Crabshack recipe
- Prep. Time: 0:25
- 3/4 cup diced onion
- 1/2 cup diced green pepper
- 1/4 cup diced celery
- 1 tsp. chopped garlic
- 1 Tbls. butter OR margarine
- 1/2 tsp. salt
- 1/2 tsp. cayenne pepper
- 1/2 tsp. paprika
- 1/4 tsp. ground mustard seed
- 1/2 tsp. Worcestershire sauce
- 12 oz. can condensed cream of mushroom soup
- 1/2 cup condensed cream of celery soup
- 1 cup water
- 1/2 lb. crawfish meat OR ↓
- 1/2 lb. cubed chicken OR ↓
- 1/2 lb. raw, peeled shrimp
- 3 Tbls. sliced green onions
- 1 Tbls. chopped fresh parsley
Top Blade Steaks Smothered in Mushrooms & Onions
By Walt
Pound steaks to 1/2 in. thickness, season with salt and pepper
- 6 1 " thick boneless top blade steaks -- 2 3/4 lbs
- coarse salt & pepper
- 1/2 c. flour -- for dredging
- 2 Tbsp unsalted butter
- 2 Tbsp extra vigin olive oil
- 3/4 lb. button mushrooms -- sliced
- 3/4 lb. med. portobellor mushrooms -- sliced
- 1 Tbsp chopped fresh thyme or 1 tsp. dried
- 1 1/2 tsp sweet Hungarian paprika
- 1/2 c. plus 4 tsp dry sherry
- 1/2 c. light cream
- 1/2 lemon
- 2 Tbsp chopped flat parsley
- 2 lg. onions sliced 1/4 in. thick
Salmon with Creamed Fettuccine
By Walt
Lisa's Favorite
- 1/4 cup olive oil
- 2 cups fettuccine (uncooked)
- 4 cups chicken stock or broth
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon dried thyme
- 3 tbls soft butter
- 1/2 cup low-fat sour cream
- 1 pound cooked salmon (smoked is best or canned) cut into bite sized pieces
- 2 green onions, chopped
- 1/3 cup grated Parmesan cheese
Salmon with Creamy Dill Sauce
By Walt
Directions Line a 15-in
- DILL SAUCE:
- 1 (2 pound) salmon fillet
- 1 teaspoon lemon-pepper seasoning
- 1 teaspoon onion salt
- 1 small onion, sliced and separated into rings
- 6 lemon slices
- 1/4 cup butter
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1 tablespoon finely chopped onion
- 1 teaspoon lemon juice
- 1 teaspoon prepared horseradish
- 3/4 teaspoon dill weed
- 1/4 teaspoon garlic salt
- pepper to taste
Balsamic Glazed Brussels Sprouts with Pancetta : Recipes : Cooking Channel
By Walt
Heat the pancetta and 1 tablespoon of the oil in a heavy 10-inch straight-sided saute pan over medium-low heat unti...
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Chicken a la King
By Walt
From Food Network Kitchens
- 1/4 cup plus 1 tablespoon unsalted butter
- 2 large shallots, minced
- 6 tablespoons all-purpose flour
- 1/4 cup dry sherry
- 3 3/4 cups chicken broth, homemade or low-sodium canned
- 6 sprigs plus 1 tablespoon minced flat-leaf parsley
- 1 sprig fresh thyme
- 1 teaspoon kosher salt, plus more, to taste
- 1/2 teaspoon freshly ground black pepper, plus more, to taste
- Pinch cayenne pepper
- Pinch freshly grated nutmeg
- 1/2 pound shiitake mushrooms, trimmed and cut into 1/2-inch slices
- 1/2 cup creme fraiche or heavy cream
- 4 cups 1-inch cubed poached chicken, recipe follows
- 1 tablespoon snipped fresh chives
- Serving suggestions: Buttered noodles, toast points, biscuits, or crepes
- POACHED CHICKEN
- 10 sprigs parsley
- 2 sprigs fresh thyme
- 1 small onion, halved
- 1 small carrot, halved
- 1 stalk celery, halved
- 3 pounds chicken breasts halves, on the bone and fat trimmed
- 5 to 6 cups chicken broth, homemade or low-sodium canned
Emeril's Essence
By Walt
This basic spice mixture is used in many of Emeril Lagasse's famous recipes
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Beef Stew
By Walt
Chop 4 of the potatoes. Place potatoes in cooker
- 1 pound potatoes, scrubbed and halved
- 1 1/2 pounds of stew meat cut into 1 1/2 inch cubes
- 3/4 pounds of small white onions ( or 1 large onion roughly chopped)
- 2 large carrots, trimmed, peeled and cut into rounds (sliced)
- 1-2 large cloves of garlic, minced
- 3/4 pound mushrooms, quartered
- 1 14 oz can tomatoes, coarsely chopped, including the juice
- 1 14 oz can of beef stock
- 1/2 cup dry red wine
- 2 bay leaves
- 1 1/2 tsp dried thyme
- 1/4 cup chopped parsley
- salt and pepper to taste
Jambalaya with Shrimp and Sausage
By Walt
In oil, sauté onions and garlic in cooker
- 1 tbls olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound boneless, chunky diced chicken tenders
- 1 pound sliced beef or turkey sausage
- 1 10 oz frozen bag mixed vegetables
- 1 1/2 cups long grain rice (uncooked)
- 2 cups chicken broth
- 2 8 oz cans tomato sauce
- 1 14 oz can peeled tomatoes with broth
- 1 tsp hot sauce
- 2 bay leaves
- 1 tbls gumbo file seasoning
- 1 pound peeled raw shrimp