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Recipes
LAYED CHEESE DIP/SPREAD
By arserrano
In a food processor, combine the butter, feta cheese, cream cheese, garlic, shallot, vermouth, and white pepper
- 1 cup unsalted butter
- 3/4 pound feta cheese, crumbled
- 1 (8 ounce) package cream cheese, softened
- 2 cloves garlic, minced
- 1 shallot, minced
- 3 tablespoons dry vermouth
- ground white pepper, to taste
- 1/2 cup pine nuts, toasted
- 1 cup chopped sun-dried tomatoes
- 3/4 cup pesto sauce
TORTELLINI, WHITE BEAN, CHICKEN SOUP
By arserrano
Mix all ingredients in big pot
- Mix in big soup pot…
- 1/2 of chicken broth in box with equal amount water
- 2 cans of drained Cannelli Beans
- 2 cans of slightly drained diced tomatoes
- 1 small bag of dried three cheese tortellini
- 1 bag of spinach
- 1 whole onion
- 5 large carrots sliced
- 3-4 grilled or baked chicken breast cut up in small pieces.
- Cook until hot…DELICIOUS!
SOPRANO'S LINGUINE ALLE VONGOLE-Clam sauce
By arserrano
Scrub the clams well. Discard any clams that have broken shells or that don't close up tightly when handled
- 3 lbs of the smallest little neck, or other hard-shell clam
- One peperoncino crumbled or a good shake of crushed red pepper
- 6 cloves garlic crushed
- Add lots of butter
- Add chicken broth
- One cup or so of white wine
- 1/2 cup olive oil
- A handful of fresh parsley, washed and minced
- A few leaves of basil, washed and chopped
- A few sprigs of mint, washed and chopped
BLT PIZZA
By arserrano
LISA HANSON'S RECIPE
- 1 large pizza dough rolled out
- sprinkle board with cornmeal 1st
- mayo-thin coat on dough
- 2 cups shredded mozzarella cheese
- bacon bits
- thin sliced tomatoes (roma)
- basil and oregano on top
- parmesan cheese
HOMMUS DIP
By arserrano
ROXANNE COMOLLI'S RECIPE
- Hummus 8 oz
- Sour cream 8 oz
- Marinated artichokes
- Kalamatta olives sliced
- Feta cheese
- Shredded carrot on top
POMODORO SAUCE
By arserrano
• Heat oil in a saucepan on medium heat
- 1/4 cup extra-virgin olive oil
- 2-3 garlic cloves
- 1 teaspoon fresh ground pepper
- 1 teaspoon salt
- 1 teaspoon of oregano (dry or fresh)
- 1 tablespoon of basil (dry or fresh)
- 3-16 ounce cans of peeled whole plum or cherry tomatoes
- 2 tablespoons of sugar
POTATOES WITH LEEKS
By arserrano
LISA HANSON'S RECIPE
- 2 T. Butter
- 1 lb. Leeks - white and pale green parts - sliced thin
- 1 1/2 tsp. salt
- 1 tsp. pepper
- 1/4 tsp. nutmeg
- 1 cup whole milk
- 3 eggs
- 2 lbs. shredded potatoes ( I use simply potatoes - Stop & Shop located in meat dept. 2 bags - green bag)
- 3 cups shredded gruyere cheese
- 8 oz. cream cheese - softened
ROASTED ASPARAGUS AND MUSHROOMS
By arserrano
Heat oven to 425°F. Arrange asparagus and mushrooms on aluminum foil-lined 15x10x1-inch jelly-roll pan
- 1 pound fresh asparagus, trimmed
- 8 ounces fresh mushrooms (button, shiitake and/or crimini), cut in half
- 3 large cloves fresh garlic, sliced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons Land O Lakes® Butter, melted
- Heat oven to 425°F. Arrange asparagus and mushrooms on aluminum foil-lined 15x10x1-inch jelly-roll pan. Sprinkle garlic, salt and pepper on top. Drizzle melted butter over vegetables.
- Bake, stirring occasionally, for 15 to 20 minutes or until vegetables are tender and lightly browned. Serve immediately.
BAKED BRIE~Paula Deen
By arserrano
Preheat oven to 375 degrees F
- 1 sheet frozen puff pastry, pre-packaged
- 1 tablespoon unsalted butter
- 1/2 cup walnuts
- 1/8 teaspoon ground cinnamon
- 1 (8-ounce) wheel Brie
- 1/4 cup brown sugar
- 1 egg, beaten
- Crackers, for serving
Eggplant Parmigiana-Alex'sDayOff-Foodnetwork
By arserrano
For the tomato sauce: In a large skillet, heat the olive oil over medium-high heat
- The Sauce:
- 1/4 cup extra-virgin olive oil
- 3 medium yellow onions, peeled, halved, and cut into thin slices
- 6 cloves garlic, peeled and grated
- Kosher salt
- 1 tablespoon crushed red pepper flakes
- 1 tablespoon granulated sugar
- 3 (28-ounce) cans San Marzano whole plum tomatoes
- The Eggplant:
- 2 medium eggplants, washed and cut into 1/2-inch thick rounds (about 2 1/2 pounds)
- 1/2 cup all-purpose flour
- Freshly ground black pepper
- 5 large eggs
- 3 tablespoons whole milk
- 4 cups Italian-style breadcrumbs
- 1 tablespoon dried oregano
- 1 tablespoon fresh thyme leaves
- Vegetable oil, for frying, as needed, about 1 1/2 to 2 cups
- 1 1/2 pounds mozzarella cheese, cut into thin slices
- 1/2 cup grated Parmesan
- 1 pound provolone cheese, grated
- 2 handfuls fresh basil, leaves only, torn