Pat1908's profile page
Recipes
Crab Melt A-way
By pat1908
Appetizer
- 12 English Muffins
- 2 tins crabmeat
- 1/2 lb margarine (less)
- one of those little red tubs of Old Cheddar Cheese
- 2 Tbsp mayonnaise
- 1/2 tsp garlic salt
- 1/2 tsp salt
Easy Cheesy Artichoke Bread
By pat1908
Appetizer
- 1 can (14 oz)artichoke hearts, drained and chopped
- 1 cup real mayo
- 1 cup grated parmesan cheese
- 1 clove garlic, finely chopped (optional)
- French Bread
SALAD TOMATO SALAD WITH BASIL
By pat1908
Slice the tomatoes thinly and arrange on a platter or individual serving plates Sprinkle the chopped basil evenly ...
- 700 g (1 1/2 lb) ripe tomatoes
- 30 ml (2 Tbsp) chopped basil
- For Dressing
- 120 ml (8 Tbsp) olive oil
- 40 ml (2 1/2 Tbsp) balsamic vinegar
- 1 garlic clove
- salt and ground black pepper
- basil sprigs to garnish
BEEF - GRILLED T-BONE STEAKS WITH WORCESTERSHIRE-CHIVE BUTTER
By pat1908
Serves: 4 Preparation time: 10 minutes Cooking time: 7 minutes
- Serves: 4
- Preparation time: 10 minutes
- Cooking time: 7 minutes
- 8 Tbsp (1 stick) butter, room temperature
- 1/4 cup chopped shallots
- 2 tsp minced garlic
- 3 Tbsp Worcestershire sauce
- 2 Tbsp dry mustard
- 2 Tbsp chopped fresh chives
- 4 10-12 oz T-bone steaks fairly thick.
Creamy Cajun Chicken Pasta
By pat1908
Bring a large pot of water to a boil
- 8 ounces whole-wheat fusilli or rotini
- 1 tablespoon canola oil
- 2 slices bacon, chopped
- 1 large sweet onion, halved and thinly sliced
- 1 pound boneless, skinless chicken breast, trimmed and cut into 1-inch pieces
- 1 medium green bell pepper, sliced
- 3 cloves garlic, minced
- 4 teaspoons Cajun seasoning (see Tip)
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon all-purpose flour
- 1 28-ounce can crushed tomatoes
- 1/3 cup reduced-fat sour cream
- 1/2 cup sliced scallions for garnish
Baked Scallops
By pat1908
Preheat oven to 400 degrees F (200 degrees C)
- 4 tablespoons butter, melted
- 1 1/2 pounds bay scallops, rinsed and drained
- 1/2 cup seasoned dry bread crumbs
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried parsley
- 3 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
COQUILLE ST. JACQUES
By pat1908
Cook and stir onion and garlic in butter until onion is tender
- 1/3 cup minced onion
- 2 clove garlic, crushed
- 1/3 cup butter
- 1/4 cup all purpose flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/3 cups milk
- 2/3 cup sauterne or apple juice or dry white wine
- 1 can (7 1/2 oz) crabmeat, drained
- 1 cup cleaned cooked shrimp
- 6 Tbsp shredded Swiss cheese or Parmesan cheese
PORK - GRILLED PORK TENDERLOIN WITH ROASTED RED BELL PEPPERS
By pat1908
Makes: 8 servings
- Makes: 8 servings
- BELL PEPPERS
- 6 large red bell peppers
- 1/2 cup golden raisins
- 1/4 cup olive oil
- 3 Tbsp balsamic vinegar
- 2 large garlic cloves, minced
- PORK
- 1 1/2 cups chopped green onions
- 1 cup olive oil
- 1/2 cup purchased barbecue sauce
- 1/3 cup white wine vinegar
- 3 Tbsp light soy sauce
- 2 Tbsp brown sugar
- 1 Tbsp green hot pepper sauce (Tobasco)
- 2 tsp Worcestershire sauce
- 2 large garlic cloves, minced
- 1 Tbsp honey
- 1/2 tsp Lawry’s seasoned salt
- 3 pounds pork tenderloins
SEA BASS WITH GINGER
By pat1908
Put the ginger, soy sauce, sesame and sunflower oils, wine vinegar and chili sauce into a screw-topped jar
- 1 tsp finely chopped fresh ginger
- 1 Tbsp dark soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp sunflower oil
- 1 Tbsp rice wine vinegar
- 1/2 tsp chili sauce
- 4 sea bass –about 10oz each
Veal Scallopini in a Sweet Red Pepper Sauce
By pat1908
Pound veal cutlets a few times with a meat mallet to tenderize, if desired
- 1 1/2 pounds veal cutlets
- 1 egg
- 2 tablespoons milk
- 1 cup seasoned dry bread crumbs
- 1 tablespoon chopped fresh parsley
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- vegetable oil for frying, or as needed - divided
- 2 red bell peppers, sliced
- 1 onion, chopped
- 1 (14.5 ounce) can stewed tomatoes
- 1 cup water
- 1 tablespoon white sugar