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Recipes
Pappardelle with Hot Sausage Sauce
By mschweickert
Directions 1. Remove casings from sausages, break meat up into chunks, and set aside
- 6 hot or sweet Italian sausages
- 1/4 cup best-quality olive oil
- 3/4 cup chopped onion
- 1 1/2 cups dry white wine
- 2 cans (28 ounces each) imported San Marzano Italian plum tomatoes, hand crushed
- Salt, to taste
- 6 fresh basil leaves, torn
- 1 pinch dried oregano
- freshly ground black pepper, to taste
- 1 pound pappardelle pasta
- 2 tablespoons freshly grated Pecorino Romano cheese, plus more to taste, if desired
Baked French Toast with Raspberry Sauce
By mschweickert
Make It Now New Year's Eve Noisemakers and Favors This crowd-pleasing weekend brunch (prep tonight, bake tomorrow...
- 4 large eggs
- 1 1/2 cups whole milk
- 1/2 cup sugar
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 4 thick slices challah, brioche, or other egg bread (1 inch thick)
- 2 tablespoons unsalted butter, melted
- 1 bag (10 to 12 ounces) frozen raspberries (or strawberries), thawed
- Smoked chicken sausage, warmed, for serving (optional)
Fleming's Steakhouse Chipotle Cheddar Macaroni and Cheese
By mschweickert
Is there anything at Fleming's Steakhouse that isn't just wonderful? If it wasn't so expensive I'd eat there more ...
- 1 lb pasta (cavatappi or curly)
- 2 teaspoons salt
- 1 tablespoon vegetable oil
- 3/4 cup onion, 1/2-inch dice
- 1/2 cup unsalted butter (1 stick)
- 3 tablespoons all-purpose flour
- 2 cups heavy cream
- 3 cups half-and-half
- 2 teaspoons kosher salt
- 1 teaspoon white pepper (ground)
- 3/4 lb smoked cheddar cheese, grated
- 1/4 lb cheddar cheese, grated
- 1 tablespoon vegetable oil
- 1 teaspoon dried chipotle powder (chipotle chili powder)
- 3/4 cup panko
Warm Olives with Citrus Zest
By mschweickert
Place all ingredients in a small saucepan
- 2 cups kalamata olives
- 1/4 cup EVOO
- 1 wide strip lemon zest, julienned
- 1 wide strip orange zest, julienned
- 1/4 tsp fennel seeds
- 3 pinches dried red pepper flakes
Classic Coq au Vin
By mschweickert
Preparation For marinating chicken: Combine wine, onion, celery, carrot, garlic, and peppercorns in large pot
- 1 750-ml bottle French Burgundy or California Pinot Noir
- 1 large onion, sliced
- 2 celery stalks, sliced
- 1 large carrot, peeled, sliced
- 1 large garlic clove, peeled, flattened
- 1 teaspoon whole black peppercorns
- 2 tablespoons olive oil
- 1 6-pound roasting chicken, backbone removed, cut into 8 pieces (2 drumsticks, 2 thighs, 2 wings with top quarter of adjoining breast, 2 breasts)
- 1 tablespoon olive oil
- 6 ounces thick-cut bacon slices, cut crosswise into strips
- 3 tablespoons all purpose flour
- 2 large shallots, chopped
- 2 large garlic cloves, chopped
- 4 large fresh thyme sprigs
- 4 large fresh parsley sprigs
- 2 small bay leaves
- 2 cups low-salt chicken broth
- 4 tablespoons (1/2 stick) butter
- 1 pound assorted fresh wild mushrooms (such as crimini and stemmed shiitake)
- 20 1-inch-diameter pearl onions, or boiling onions, peeled
- Chopped fresh parsley
Sausage and Bean Casserole
By mschweickert
Directions 1. In a food processor, pulse bread until large crumbs form (you should have about 6 cups); season with...
- 12 slices white sandwich bread
- Coarse salt and ground pepper
- 2 packages (1 pound each) smoked Polish sausage, halved lengthwise, cut into 2 1/2-inch pieces
- 2 large onions, chopped
- 8 cloves garlic, chopped
- 1/2 cup tomato paste
- 1 can (14.5 ounces) reduced-sodium chicken broth
- 1 cup dry red wine
- 1 teaspoon dried thyme
- 4 cans (14.5 ounces each) Great Northern or cannelloni beans, rinsed and drained
Turkey Florentine
By mschweickert
Directions 1. Coat a large nonstick skillet with nonstick spray
- 4 turkey breast cutlets (about 1 pound total), cut into 1-inch pieces
- 1/8 teaspoon plus 1/4 teaspoon salt
- 1 large onion, chopped
- 1/2 pound mushrooms, sliced
- 2 tablespoons all-purpose flour
- 1 cup fat-free half-and-half
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon hot red pepper sauce
- 1 6 ounce bag fresh baby spinach
- 2 tablespoons grainy mustard
- 1/2 cup shredded reduced-fat Swiss cheese (such as Alpine Lace)
- 2 cups cooked egg noodles
Pork Tenderloins with Apples, Dates and Baby Potatoes
By mschweickert
Sprinkle tenderloins with salt & pepper
- Pork Tenderloins w/ Apples, Dates and Baby Potatoes
- 2 1-lb pork tenderloins
- 10 applewood-smoked bacon slices
- 1 Tbl olive oil
- 2 small onions, peeled, quartered
- 2 Golden Delicious apples, peeled, cored, quartered
- 12 baby Dutch potatoes or baby white-skinned potatoes (about 12 oz) unpeeled
- 12 Medjool dates, pitted (I used dried dates - Sunmaid i think)
- 4 garlic cloves, minced
- 1 tsp grnd cinnamon
- 1 tsp grnd cumin
- 3/4 cup apple juice
- 1/4 cup water
Spinach Pizza Rolls
By mschweickert
Directions Preheat oven to 375 degrees
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 1 pound pizza dough, thawed if frozen
- 1 package (10 ounces) frozen chopped spinach, thawed
- 1/2 cup ricotta
- 1/4 cup plus 2 tablespoons finely grated Parmesan
- Coarse salt and ground pepper
- 1 garlic clove, finely grated
- 1/2 teaspoon Italian seasoning
- Marinara sauce
jalapeno cheese squares
By mschweickert
Preparation Mix all ingredients and pour into 9x9 pan and bake at 350 for 45 minutes add your own note
- Ingredients
- 1 1b cheddar cheese
- 1 lb monterey jack cheese
- 1 4 oz can jalapenos or green chiles for milder flavor. Vary amount of jalapenos to the spiciness that you like
- 2 eggs
- 1 can (13oz) evaporated milk
- 1/2 cup flour