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Recipes
SALAD - GREEN BEAN SALAD WITH CILANTROL AND SOY-GLAZED ALMONDS
By pat1908
Makes: 4 servings
- Makes: 4 servings
- 1/4 Cup Whole Almonds (About 1 1/2 Ounces)
- 4 tsp low-sodium soy sauce
- 1 pound green beans, trimmed, cut into 1-inch pieces
- 2 Tbsp rice vinegar
- 1 Tbsp vegetable oil
- 1 large garlic clove, pressed
- 1 tsp minced peeled fresh ginger
- 2 Tbsp thinly sliced green onions
- 1/3 cup fresh cilantro leaves
OYSTER STEW
By pat1908
Scald milk and cream. In another saucepan combine flour, salt hot pepper sauce and cold water (3 qt saucepan)
- 3 cups of milk
- 1 cup light cream
- 1 1/2 Tbsp flour
- 1 1/2 tsp salt
- Dash of Tabasco
- 2 tbsp cold water
- 1 pt oysters – undrained
- 1/4 cup butter
- Paprika
CHRISTMAS BREAKFAST OR ANY BREAKFAST
By pat1908
Spray crock pot and evenly spread hash browns at the bottom Crack 12 eggs in a large bowl
- Ingredients:
- 1 bag 26 oz. frozen hash browns
- 12 eggs
- 1 cup milk
- 1 Tbsp ground mustard
- 1 16 oz roll sausage maple, sage or regular sausage
- Salt and pepper
- 16 oz bag shredded cheddar cheese
LAMB FILLED PASTA SHELLS with Red Sauce
By pat1908
A great one from Samuel, enjoyed here in Sept 13 along with a hearty Greek salad loaded with Black Olives
- 1 . A Greek Salad with 121 Black Olives
- 2 . 1 1/4 lbs ground (minced) lamb. Buy at the Commissary or order from Frys, 623-486-0120, 7455 W Cactus Rd, Peoria
- 3 . 3 garlic cloves peeled and minced
- 8 oz spinach, stemmed and coarsly chopped
- 2 tspn grated lemon zest
- 3 1/2 oz feta cheese cut into 1/4 inch cubes
- 6 qt water
- 1 TBSPN salt
- For 3 people, around 24-27 jumbo pasta shells, 8-9 per person
- 3 TBSPN pine nuts, roasted (see page 297 of Pasta cookbook if needed)
- FOR THE RED SAUCE
- 1 . 1 cup, 8 oz, canned tomato sauce
- 2 . 1/2 cup, 4 fl oz, Chicken stock
- 3 TBSPNs fresh lemon juice
- salt and freshly ground pepper
CHICKEN ... and asparagus tossed with penne
By pat1908
Fill a large pot 3/4 full with water and bring to a boil
- Serves 2
- 1 1/2 cups uncooked penne pasta
- 1 cup chopped asparagus
- 6 ounces boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes with herbs, including juice
- 1 ounce soft goat cheese, crumbled
- 1 tablespoon Parmesan cheese
French Onion Soup Gratinee
By pat1908
Melt butter in a large pot over medium-high heat
- 4 tablespoons butter
- 1 teaspoon salt
- 2 large red onions, thinly sliced
- 2 large sweet onions, thinly sliced
- 1 (48 fluid ounce) can chicken broth
- 1 (14 ounce) can beef broth
- 1/2 cup red wine
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh parsley
- 1 sprig fresh thyme leaves
- 1 bay leaf
- 1 tablespoon balsamic vinegar
- salt and freshly ground black pepper to taste
- 4 thick slices French or Italian bread
- 8 slices Gruyere or Swiss cheese slices, room temperature
- 1/2 cup shredded Asiago or mozzarella cheese, room temperature
- 4 pinches paprika
PORK MARINATED PORK TENDERLOIN
By pat1908
Place soy sauce, brown sugar, sherry, dried onion, cinnamon, olive oil, and a touch of garlic powder in a large res...
- 1/4 cup soy sauce
- 1/4 cup packed brown sugar
- 2 tablespoons sherry
- 1 1/2 teaspoons dried minced onion
- 1 teaspoon ground cinnamon
- 2 tablespoons olive oil
- 1 pinch garlic powder
- 2 (3/4 pound) pork tenderloins
CHICKEN -- GORGONZOLA-STUFFED CHICKEN BREASTS
By pat1908
This is a brilliant quick dinner party dish
- This is a brilliant quick dinner party dish. The chilli powder cuts the richness of the Gorgonzola and adds a subtle hint of colour.
- Makes 4 chicken breasts
- 4 boneless chicken breasts, skin on
- 2 1/2 Tbsp olive oil
- 500 g/1lb 2oz tagliatelle
- fresh marjoram leaves and chilli powder, to garnish
- For the stuffing
- 50 g/2oz soft cheese or mascarpone
- 50 g/2oz Gorgonzola
- 2 tsp finely chopped fresh marjoram
- For the Sauce
- 100 ml/4fl oz dry white wine
- 3 Tbsp double cream
- 100 g/4oz Gorgonzola cut into small pieces
Asiago-Crusted Pork Chop
By pat1908
Directions Trim pork of any fat
- cut loin pork chops 1 egg white, lightly beaten 1/2 c. panko (Japanese breadcrumbs) 1/2 c. grated Asiago cheese 1/4 t. salt 1/4 t. black pepper 2 T. extra
- virgin olive oil 4 lemon wedges 2 tsp chopped fresh thyme
VEGGY Potatoes Twice Baked
By pat1908
from allrecipes/\
- 4 large baking potatoes
- 8 slices bacon
- 1 cup sour cream
- 1/2 cup milk
- 4 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup shredded Cheddar cheese, divided
- 8 green onions, sliced, divided