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Recipes
Beef, Cheese & Noodle Bake
By kris_march
Might be good for a football pool dinner
- 1 (8-ounce) package small elbow macaroni
- Cooking spray
- 1 cup prechopped onion
- 1 cup preshredded carrot
- 2 teaspoons bottled minced garlic
- 1 pound lean ground sirloin
- 1 cup tomato sauce
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 1 cup fat-free milk
- 2 tablespoons all-purpose flour
- 1/8 teaspoon ground nutmeg
- 1 1/2 cups (6 ounces) 2% reduced-fat shredded sharp cheddar cheese (such as Cracker Barrel), divided
Bistro Jeanty Tomato Bisque in Puff Pastry
By kris_march
Melt the 1/2 cup butter in a large stockpot over medium-low heat
- 1/2 cup butter unsalted
- 1/2 lb. Yellow onions-sliced
- 6 ea. Garlic cloves
- 1 ea. Bay leaf
- 1/2 Tbl. Whole black peppercorns
- 1 tsp. Dried thyme leaves
- 1/4 cup tomato paste
- 2 1/2 ib. tomatoes-ripe, cored, and quartered
- 1 cup water (no more-use only if tomatoes are not ripe and juicy)
- 4 cups heavy cream
- 2- 4 Tbl. Butter
- salt to taste
- 1/2 tsp. Ground white pepper
- 1 lb. Puff pastry-or store bought sheets
- 1 ea. Egg- beaten with 1 Tbl. of water
Spring Artichoke & Pea Sauce
By kris_march
Fill a large bowl with cold water and add the strained juice of the lemon
- 1 lemon
- 2 dozen baby artichokes, 1 1/2 to 2 ounces each
- 1/3 cup extra virgin olive oil
- 2 large shallots, halved and thinly sliced
- 1/2 cup white wine
- 1/4 cup water + more if needed
- Salt and freshly ground black pepper
- 1 cup shelled peas, fresh or frozen
Grilled Fish With Caper Sauce
By kris_march
To prepare marinade, place first 6 ingredients in a blender; process until smooth
- Marinade:
- 1/4 cup fresh lime juice
- 1 teaspoon salt
- 1 teaspoon fresh or 1/4 teaspoon dried thyme
- 1 teaspoon black pepper
- 3 garlic cloves, chopped
- 1 to 2 Scotch bonnet or habanero peppers, minced
- 4 (6-ounce) red snapper or other firm white fish fillets
- Caper sauce:
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 2 tablespoons water
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon capers
- 1 tablespoon red wine vinegar
- 1 1/2 teaspoons minced Scotch bonnet or habanero pepper
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 garlic clove, chopped
- 1 large shallot, chopped
- Cooking spray
Lamb Pilaf
By kris_march
Basmati rice makes wonderful pilaf, but long-grain rice can be substituted
- 2-3 tablespoons olive oil + more as needed
- 1 pound lean ground lamb
- Kosher salt and pepper
- 1 yellow onion, finely chopped (about 2 cups)
- 1 green bell pepper, seeded, deribbed and finely chopped (about 1 1/2 cups)
- 1 bay leaf
- 2 teaspoons brown mustard seed
- 1 teaspoon whole cumin seed
- 2-3 teaspoons minced garlic
- 1 cup basmati rice
- 2 tablespoons unsalted butter
- 3/4 cup dry, unoaked white wine
- 1 1/4 cups chicken broth
- Several pinches of cayenne (optional)
- 4 Roma tomatoes, finely diced (about 2 cups)
- Chopped parsley for garnish (optional)
Corn & Crab Chowder
By kris_march
Brown salt pork in a Dutch oven over medium heat; remove pork, and reserve for another use
- 1/3 cup diced salt pork
- 2 tablespoons butter or margarine
- 1/4 cup white cornmeal
- 2 celery ribs, diced
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 jalapeño pepper, diced
- 3 cups fresh sweet corn kernels (about 6 ears)
- 4 3/4 cups chicken broth
- 2 corncobs
- 1 pound fresh lump crabmeat, drained
- 1 cup whipping cream
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- Garnish: fresh cilantro sprigs
Chicken & Asparagus Carbonara
By kris_march
Cook pasta in boiling water 10 minutes or until al dente; add asparagus during final 2 minutes of cooking
- 8 ounces uncooked spaghetti
- 2 cups (1-inch) slices asparagus (about 3/4 pound)
- 1/2 cup egg substitute
- 1/2 cup evaporated fat-free milk
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 1/4 cup dry vermouth
- 2 cups chopped skinless, boneless rotisserie chicken breast meat
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
- 3 tablespoons finely chopped fresh flat-leaf parsley
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 bacon slices, cooked and crumbled
Morels With Noodles & Fresh Peas
By kris_march
Melt the butter in a saute pan; add the garlic and onion and saute over medium-high heat until the garlic is toaste...
- 3 tablespoons butter
- 1 teaspoon minced garlic
- 1/2 small onion, thinly julienned
- 1/4 cup Shaoxing rice wine
- 2 cups sliced morels
- 1 cup fresh peas (about 1 pound unshelled)
- 1/2 cup vegetable stock or water
- 1 tablespoon fresh lemon juice
- 5 tablespoons low-sodium light soy sauce, or to taste
- 2 tablespoons vegetable oil
- 1 pound udon noodles, cooked al dente, rapidly cooled in ice water, and drained
- 4 cups young spinach leaves
- 3 tablespoons thinly sliced scallions
Fava Bean Spread
By kris_march
I think canned chickpeas could also be used to make this spread
- 1 pound unshelled fresh young fava beans
- 1 small garlic clove, peeled and crushed with a pinch of salt
- 2 tablespoons extra virgin olive oil
- Lemon juice to taste
- Salt to taste
- 1/4 teaspoon ground cumin
- Pinch sweet paprika (optional)
Sangria
By kris_march
A happy and cool drink for a hot day!
- 2 gallons 2 gallons Zinfandel
- 1 cup 1 cup brandy
- 1/2 cup 1/2 cup Cointreau
- 2 quarts 2 quarts orange juice
- 2 cups 2 cups lemon juice
- 1 cup 1 cup superfine sugar
- 12 to 16 12 to 16 ice cubes
- 2 quarts 2 quarts chilled club soda
- 3 3 oranges, thinly sliced
- 3 3 lemons, thinly sliced