Cweeks' profile page
Recipes
Asian Ginger Dressing
By cweeks
In a 1 pint glass jar or larger, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water
- 3 cloves garlic, minced
- 2 tablespoons minced fresh ginger root
- 3/4 cup olive oil
- 1/3 cup rice vinegar
- 1/2 cup soy sauce
- 3 tablespoons honey
- 1/4 cup water
Spaghetti Bolognese
By cweeks
In a large pot, heat the oil over medium-high heat
- 1 tablespoon olive oil
- 4 ounces bacon or pancetta, diced
- 1 1/2 cups chopped yellow onions
- 3/4 cup diced carrots
- 3/4 cup diced celery
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 pound ground beef or ground veal
- 1/2 pound pork sausage, removed from the casings, or ground pork
- 2 tablespoons tomato paste
- 1 cup red wine
- 2 (14 1/2-ounce) cans crushed tomatoes and their juice
- 1 (14 1/2-ounce) can tomato sauce
- 1 cup beef or chicken stock or broth
- 2 teaspoons sugar
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 3 tablespoons chopped fresh parsley leaves
- 1 pound spaghetti
- 1 cup freshly grated Parmesan
Chicken Parmesan
By cweeks
Preheat the oven to 350 degrees F
- 4 slices whole-wheat bread (1-ounce each)
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 4 teaspoons paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 egg whites
- 1/2 cup skim milk
- 1/2 cup all-purpose flour
- 4 (6 ounce) skinless boneless chicken breast halves, pounded to 1/2-inch thickness
- Olive oil cooking spray
- 1 jar good-quality marinara sauce (about 3 1/2 cups)
- 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
- 2 tablespoons (1/2-ounce) shredded Parmesan
Meatballs Veal and Porkwith Mushroom Gravy and Egg Noodles
By cweeks
Preheat the oven to 400 degrees F
- 2 slices white bread, crusts trimmed
- 1 cup whole milk or half-and-half
- 1 1/4 pounds ground pork
- 1 1/4 pounds ground veal
- 1 cup grated Parmigiano-Reggiano
- 4 cloves garlic, grated or made into a paste
- 2 eggs, lightly beaten
- A handful of fresh flat-leaf parsley leaves, finely chopped
- EVOO, for drizzling
- Kosher salt and freshly ground pepper
- Freshly grated nutmeg
- 2 cups chicken stock
- 1/4 cup dried porcini mushrooms
- 3 tablespoons butter
- 1 tablespoon EVOO
- 8 ounces cremini mushrooms, thinly sliced
- 2 tablespoons finely chopped fresh thyme
- 2 cloves garlic, finely chopped
- 1 shallot, finely chopped
- Kosher salt and freshly ground pepper
- 1 heaping tablespoon all-purpose flour
- 1/2 cup Marsala or dry white wine
- 1/2 cup heavy cream
- 1 pound extra-wide egg noodles or egg tagliatelle
- Finely chopped fresh flat-leaf parsley, for garnish
Cilantro Grilled Chicken Breast
By cweeks
Recipe courtesy George Stella
- 1 pound (2 large breasts) boneless skinless chicken breast, butterflied
- 2 tablespoons canola oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons Cilantro Herb Butter, recipe follows
- Fresh parsley, optional, for garnish
Heirloom Tomato and Basil Pizza
By cweeks
Prepare a hot fire in a grill and preheat a pizza stone for at least 30 minutes, until the thermometer on the stone...
- 1/2 batch thin-crust pizza dough (see related recipe at right)
- All-purpose flour for dusting
- Olive oil for brushing
- 3 1/2 oz. mozzarella cheese, grated
- 4 oz. heirloom tomatoes, thinly sliced, or 1/2 pint cherry tomatoes, halved
- Salt and freshly ground pepper, to taste
- 5 or 6 fresh basil leaves, thinly sliced
Jalapeño Popper Dip
By cweeks
In a mixer or by hand, combine cream cheese and sour cream
- 1 4 oz can diced jalapenos, well drained OR 4-6 fresh jalapenos, roasted and diced (include seeds if you like it really spicy)
- 1 8 oz package cream cheese, softened
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 3/4 cup + 1/4 cup shredded parmesan cheese
- 1 cup Italian seasoned bread crumbs
- 4 tablespoons butter or margarine, melted
- 1 tablespoon dried parsley
Orecchiette with Mini Chicken Meatballs
By cweeks
Directions Bring a large pot of salted water to a boil over high heat
- 1 pound orecchiette pasta
- 1/4 cup plain bread crumbs
- 1/4 cup chopped fresh flat-leaf parsley
- 2 large eggs, lightly beaten
- 1 tablespoon whole milk
- 1 tablespoon ketchup
- 3/4 cup grated Romano
- 3/4 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1 pound ground chicken
- 1/4 cup olive oil
- 1 1/2 cups low-sodium chicken stock, hot
- 4 cups cherry tomatoes, halved
- 1/2 cup freshly grated Parmesan
- 8 ounces bocconcini mozzarella, halved
- 1/2 cup chopped fresh basil leaves
Bourbon Chicken
By cweeks
I searched and finally found this recipe on the internet
- 2 lbs boneless chicken breasts, cut into bite-size pieces
- 1 -2 tablespoon olive oil
- 1 garlic clove, crushed
- 1/4 teaspoon ginger
- 3/4 teaspoon crushed red pepper flakes
- 1/4 cup apple juice
- 1/3 cup light brown sugar
- 2 tablespoons ketchup
- 1 tablespoon cider vinegar
- 1/2 cup water
- 1/3 cup soy sauce
Crepes with Berries and Ricotta
By cweeks
In a blender, combine the milk, egg, flour, salt, oil and zest and blend until smooth
- 1 cup milk
- 1 egg
- 1/2 cup plus 1 Tbs. all-purpose flour
- 1/2 tsp. salt
- 1/2 tsp. canola oil
- 1/2 tsp. orange zest or 1 tsp. lemon zest
- 1 pint strawberries, hulled and quartered
- 1 pint blueberries
- 1 pint raspberries
- 1 1/2 tsp. fresh lemon juice
- 3 Tbs. granulated sugar, or to taste
- 1 cup whole-milk ricotta cheese
- 4 to 6 tsp. unsalted butter
- Confectioners' sugar for dusting