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Recipes
Creamy Linguine with Clam Sauce
By Joschef
Directions Fill a large pot with lightly salted water and bring to a rolling boil over high heat
- 1 (8 ounce) package linguine pasta
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/4 cup minced sweet onion
- 2 cloves garlic, minced
- 1 (10 ounce) can baby clams, drained with juices reserved (such as Bumble Bee®)
- 1 tablespoon dry white wine
- 1 (16 ounce) jar Alfredo sauce (such as Classico®)
- 1 teaspoon grated Parmesan cheese, or to taste (optional)
- 1 pinch crushed red pepper flakes, or to taste (optional)
Garlic Green Beans
By Joschef
"A slightly tart green bean side dish flavored with onion and bacon
- 2 (15 ounce) cans green beans, drained, juices reserved
- 3 slices bacon, chopped
- 1 cup chopped onion
- 1 tablespoon all-purpose flour
- 1/4 cup apple cider vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 (15 ounce) cans green beans, drained, juices reserved
- 3 slices bacon, chopped
- 1 cup chopped onion
- 1 tablespoon all-purpose flour
- 1/4 cup apple cider vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/4 teaspoon pepper
Potatoes - Primavera Stuffed
By Joschef
1.Preheat oven to 400°F
- 4 baking potatoes (about 8 oounces each), scrubbed
- 1/4 cup milk
- 2 tablespoons (1/4 stick) butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup shredded Cheddar cheese, divided
- 1 cup cooked mixed vegetables
- 1/2 cup sour cream
- 2 tablespoons ranch dressing
Salmon Pie I
By Joschef
Directions In a medium saucepan cook the rice with the water
- 2 (9 inch) unbaked pie crusts
- 2/3 cup white rice
- 1 1/3 cups water
- 2 onions, thinly sliced
- 1/4 pound fresh mushrooms, sliced
- 1 tablespoon butter
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 2 (6 ounce) cans salmon, drained and mashed
- 2/3 cup shredded Cheddar cheese
Eggplant Parmesan with Crisp Bread Crumb Topping
By Joschef
In a large skillet, heat the 3 tablespoons of olive oil
- 3 tablespoons extra-virgin olive oil, plus about 2 cups for frying
- 1 onion, finely chopped
- 3 garlic cloves, very finely chopped
- Two 28-ounce cans whole, peeled Italian tomatoes, drained
- Kosher salt and freshly ground pepper
- 8 small eggplants (1/2 pound each), cut lengthwise 1/2 inch thick
- 3 tablespoons coarsely chopped basil
- 1 pound lightly salted fresh mozzarella, thinly sliced and torn into small pieces
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 3 tablespoons dry bread crumbs
Creamy Pesto-Stuffed Shells
By Joschef
Directions Heat oven to 350 degrees F
- 24 jumbo pasta shells, uncooked
- 1 pound lean ground beef
- 1 small onion, chopped
- 1 (10 ounce) tub PHILADELPHIA Creamy Pesto Cooking Creme, divided
- 1 cup POLLY-O Natural Part Skim Ricotta Cheese
- 1 cup KRAFT Shredded Mozzarella Cheese with a Touch of PHILADELPHIA, divided
- 1/4 cup KRAFT Grated Parmesan Cheese
- 2 cups spaghetti sauce, divided
- 2 tablespoons milk
Court Bouillon
By Joschef
Sufficient for a 2 to 3 pound Salmon
- a bouquet garni consisting of:
- 8 cups water
- 1 cup dry sherry
- 2 sliced carrots
- 1 onion diced
- 2 cloves
- 1/2 tsp. salt
- 12 whole peppercorns
- 1 leek white part only, chopped
- juice of 1/2 a lemon
- celery, parsley, thyme and chervil and fennel seed
- 1 bay leaf
Parmesan Knots
By Joschef
Preheat oven to 450 degrees F (230 degrees C)
- 1/2 cup vegetable oil
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon dried parsley
- 1 1/2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 pinch ground black pepper
- 3 (12 ounce) cans refrigerated buttermilk biscuits
Chicken Stew with Dumplings
By Joschef
In a large Dutch oven, bring chicken stock to boil
- 5 cups chicken stock
- 4 lbs skinned chicken thighs, (14 pieces)
- 7 small carrots, peeled and cut in half diagonally
- 4 potatoes, peeled and cubed
- 2 cups peeled pearl onions
- 3 tbsp butter
- 3 chopped celery stalks
- 1 chopped onions
- 2 cups cups button mushroom
- 1/3 cup all purpose flour
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup peas, frozen
- 1/4 cup whipping cream
- 2 cups sifted cake and pastry flour
- 2 tbsp chopped fresh parsley
- 4 tsp baking powder
- 1/2 tsp salt
- 2 tbsp butter
- 3/4 cup cupmilk, (approx)
Jos' favorite Tourtiere with sour cream sauce
By Joschef
Mix flour and salt in a bowl, add small pieces of butter and blend until it flakes
- Pastry
- 2 1/2 cups white flour
- 1/2 tsp. alt
- 12 tbs. Chilled butter
- 1 large egg
- 1/2 cup sour cream
- Filling
- 3 tbs. Butter
- 1/2 onion, finely chopped
- 1 cup chopped mushrooms
- 2 lbs. Ground meat (1kg)
- (combination of beef, pork and veal)
- 1/4 cup parsley, finely chopped
- 1/4 tsp. Salt
- pinch of pepper
- 1/8 tsp. Savoury
- 1/8 tsp. Ground cloves
- 1/4 tsp. Celery salt
- 1/2 cup milk
- 1/2 cup fine dry bread crumbs
- 1 egg slightly beaten
- 1 cup medium Cheddar cheese, grated