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Recipes
Pan-Roasted Chicken with Vegetables & Herbs
By Golfwidow7
Recipe Tips Easy Substitution: To use 4 skinless boneless chicken breast halves (about 1 1/4 pounds) instead of th...
- 1/4 cup all-purpose flour
- 1/8 teaspoon paprika
- 3 pounds bone-in chicken breast half (about 4 breast halves)
- 2 tablespoons olive oil
- 2 small red onion, cut in quarters
- 1 pound new white potato, cut in quarters
- 8 ounces fresh baby carrots (about 16), green tops trimmed to 1-inch-long
- 1 1/2 cups Swanson® Chicken Stock
- 3 tablespoons lemon juice
- 1 tablespoon chopped fresh oregano leaves
- 1 teaspoon chopped fresh thyme leaves
Cioppino Alla Tuscana
By Golfwidow7
Directions: 1. Heat Olive Oil in 8-quart stockpot and cook garlic over medium heat 30 seconds
- Ingredients:
- 2 Tbsp. Bertolli® Classico™ Olive Oil
- 4 cloves garlic, finely chopped
- 1/2 cup dry vermouth or dry white wine
- 18 littleneck clams, well scrubbed
- 1-1/2 lbs. mussels, well scrubbed
- 1 jar Bertolli® Tomato & Basil Sauce
- 1 lb. uncooked fresh or frozen large shrimp, peeled and deveined
- 4 lobster tails, steamed, removed from shells and sliced
- 3 Tbsp. chopped fresh parsley
- 2 Tbsp. chopped fresh basil leaves (optional)
- Finely grated peel of 1 lemon
French Onion Soup/Roasted Garlic Croutons
By Golfwidow7
Preheat oven to 400°F. Dress the garlic with drizzle of oil, salt and pepper, wrap tightly in a foil pouch and roa...
- 1 head of garlic, top cut to expose cloves
- Olive oil, for drizzling plus 2 tablespoons
- 2 tablespoons butter
- 5 large onions, thinly sliced
- Salt and pepper
- 1 large fresh bay leaf
- 1 teaspoon ground thyme or a small bundle of fresh stems
- 1/2 cup dry sherry
- 2 quarts veal stock or beef stock
- 4 slices about an inch thick crusty white/French bread, toasted to golden
- 2 cups shredded Comté or Gruyère
- Preparation
Polenta Fries
By Golfwidow7
1. Line an 8x8x2-inch (2-quart square) baking dish with plastic wrap
- 1/2 cup chopped red sweet pepper
- 2 tablespoons minced shallot
- 1 teaspoon minced garlic
- 2 tablespoons butter
- 1/2 cup whipping cream
- 1/2 cup chicken stock or broth
- 1 cup yellow cornmeal
- 2 egg yolks
- 1/2 cup shredded mozzarella cheese (2 ounces)
- 1-1/2 teaspoons snipped fresh chives
- Salt and pepper
- Shortening or cooking oil
Lasagna, Tomato-Basil with Prosciutto - Cooking Light
By Golfwidow7
Calories 272 Caloriesfromfat 19 % Fat 5
- 5 garlic cloves
- 1 (16-ounce) carton 1% low-fat cottage cheese
- 1/2 cup (4 ounces) block-style fat-free cream cheese
- 1/4 cup (1 ounce) grated fresh Romano cheese, divided
- 2 1/2 teaspoons dried basil
- 1/2 teaspoon crushed red pepper
- 1 large egg
- 1 (26-ounce) bottle fat-free tomato-basil pasta sauce (such as Muir Glen)
- Cooking spray
- 12 cooked lasagna noodles
- 1 cup (4 ounces) chopped prosciutto or ham
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
Cauliflower Hash Browns
By Golfwidow7
1. Preheat oven to 400°F/200°C
- 1 large head cauliflower
- 2 eggs
- 1/2 cup parmesan cheese, grated
- 1/3 cup chives, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- Dipping sauce of your choice
Zucchini Appetizer
By Golfwidow7
Combine all ingredients and spread into a 13 x 9 x 2 pan
- 3 Cups Sliced Zucchini
- 1/2 Cup Finely Chopped Onion
- 2 T Parsley, chopped
- 1/2 Cup Oil
- 4 Eggs Beatened
- 1 Cup Bisquick
- 1/2 Cup Parmesan
- 1/2 tsp. Oregano
- 1 clove garlic mashed
- pinch of dill
Italian Wedding Soup
By Golfwidow7
In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
- 2 carrots, peeled and chopped
- 2 ribs celery, chopped
- 1 medium onion, chopped
- 2 bay leaves, fresh or dried
- Salt and freshly ground black pepper
- 1 pound ground beef, pork and veal combined
- 1 egg, beaten
- 2 cloves garlic, minced
- 1/2 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls
- 1/2 cup plain bread crumbs, a couple of handfuls
- 1/2 teaspoon freshly grated or ground nutmeg
- 6 cups chicken stock or broth
- 2 cups water
- 1 1/2 cups dried pasta, rings, broken fettuccini or ditalini
- 1 pound triple washed fresh spinach, coarsely chopped
- Grilled 4 Cheese Sandwiches, recipe follows
- Grilled 4 Cheese Sandwiches
- Recipe courtesy Rachael Ray
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 3 tablespoons butter
- 1 clove garlic, cracked away from skin
- 8 slices crusty Italian semolina bread
- 1 cup shredded provolone
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan or Romano
- 1 cup shredded Asiago✓
- All of these cheeses are available in specialty cheese case and dairy aisle already shredded
Eggnog Monte Cristos
By Golfwidow7
Mix the mustard and mayonnaise in a small bowl
- 1 1/2 tablespoons dijon mustard
- 1 1/2 tablespoons mayonnaise
- 9 slices white sandwich bread
- 6 slices muenster or gouda cheese
- 6 slices oven-roasted turkey (leftover or deli-sliced)
- 6 slices baked ham (leftover or deli-sliced)
- 1/2 cup eggnog
- Generous pinch of freshly grated nutmeg
- 3 tablespoons unsalted butter
- Confectioners' sugar, for dusting (optional)
- Cranberry sauce, for serving
Chicken, Grilled Ginger-Beer
By Golfwidow7
1. Rinse the chicken and pat dry
- 6 chicken quarters (4 to 4 1/2 pounds total)
- 2 tablespoons ground ginger
- Kosher salt and freshly ground pepper
- 6 12-ounce bottles ginger beer
- 6 black tea bags
- 3/4 cup minced onion
- 1 28-ounce can diced tomatoes
- 1/4 cup dijon mustard
- 3 tablespoons Worcestershire sauce
- 1/4 cup packed light or dark brown sugar
- 12 sprigs thyme
- 1 stick unsalted butter -- melted