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Recipes
BANANA FLAMBE
By josephmingle@comcast.net
Cut the bananas into thick slices
- 2 whole bananas
- 4 ounces vanilla ice cream
- 2 ounces banana rum
- 1 ounce chocolate topping
- 1 ounce strawberry topping
CHICKEN CODON BLEU
By josephmingle@comcast.net
On each half chicken breast place a piece of cheese and a piece of ham, and secure with toothpicks
- 3 chicken breasts, split, boned, skinned and pounded
- 6 slices Swiss cheese, 4"x4"
- 6 slices cooked ham, 4"x4"
- 6 tablespoons butter
- 1/2 pound fresh mushrooms, washed and sliced
- 1 medium onion, sliced
- 3 tablespoons flour
- 2 cups milk
- 1/3 cup brandy
PEARS MOSCATO-ROASTED & CIDER-POACHED APPLES
By josephmingle@comcast.net
Preheat the oven to 400 degrees F
- 4 Semiripe Bartlett pears
- Confectioners' sugar, for dusting
- 2 Tablespoons unsalted butter
- 3/4 cup Moscato d'Asti
- 1/2 cup Poire Williams
- 1/2 cup fresh apple cider
- 1 large Fuji apple, cored and sliced 1/8 inch thick
- Cinnamon, for dusting
- Sweetened whipped cream, for serving
FISH CHOWDER
By josephmingle@comcast.net
Heat the oil and butter in the bottom of a large pot on medium heat
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 medium yellow onions, (about 2 cups)
- 3 large Yukon Gold potatoes peeled and cut into 3/4 inch cubes
- 3 pieces cooked bacon, very small pieces
- 2 stocks of celery, chopped
- 3/4 cup dry white wine Use only wine that you woul enjoy drinking.
- 2 cups calm juice
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 1/2 teaspoons salt
- 1/4 teaspoon freshly ground pepper
- 1 dash paprika
- 1 dash cayenne
- 2 cups heavy cream
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons flour
- 2 lbs haddock or cod, cut into small pieces
BLUEBERRY MUFFINS
By josephmingle@comcast.net
Grease bottoms only of 12 medium muffin cups (2 1/2 x 1 1/4"), or line with paper baking cups
- Preheat oven to 400 degrees F.
- 1 Egg
- 2 cups Bisquick baking mix
- 1/3 cup sugar
- 2/3 cup milk
- 2 tablespoons vegetable oil
- 3/4 cup fresh blueberries
POPOVERS
By josephmingle@comcast.net
Pre heat oven to 400 degrees F
- 3 eggs
- 1 cup milk
- 2 tablespoons salad oil
- 1 cup sifted flour
- 1/2 teaspoon salt
MUSSELS-SPICY TOMATO SAUCE from Lidia
By josephmingle@comcast.net
Cozze alla Posillipo This dish can wear many hats
- 1/4 cup cornmeal
- 3 pounds mussels
- 1/4 cup virgin olive oil
- 8 garlic cloves, very finely chopped or sliced
- 1 35 ounce can Italian peeled tomatoes, drained and chopped
- 1/2 teaspoon dried oregano
- 1 small peperoncino, crumbled, or a pinch of red pepper
- 1 cup dry white wine
- 10 large fresh basil leaves, shredded
- Pinch of salt
- 12 pieces of zoccolo (fried bread "Clog")
CHICKEN STIR-FRY
By josephmingle@comcast.net
Whisk chicken broth, stir fry sauce, sherry and cornstarch in a bowl and set aside
- 4 TABLESPOONS OLIVE OIL
- 2 POUNDS BONLESS CHICKEN BREASTS; CUT INTO STRIPS
- 3 CUPS BROCCOLI FLORETS
- 1 RED PEPPER
- 2 GREEN PEPPERS
- 8 OUNCES MUSHROOMS; WASHED, TRIMMED AND SLICED
- 3/4 CUP SHREDDED CARROTS
- 3 CLOVES OF GARLIC; FINELY CHOPPED
- 2 1/2 TABLESPOONS CORNSTARCH
- 1 CUP STIR FRY SAUCE
- 1 CUP CHICKEN BROTH
- 2 TABLESPOONS SHERRY
- 8 CUPS WHITE RICE
SEAFOOD CASSEROLE
By josephmingle@comcast.net
Boil the lobster for 4 minutes, remove the meat and cut into small chunks
- 1 2 pound lobster
- 1/4 cup olive oil, divided in half
- 2 large shallots, sliced thin
- 3 tablespoons tomato paste
- 1 cup white wine
- 1 quart heavy cream
- 2 sprigs of fresh thyme
- salt and pepper to taste
- 1 tablespoon lemon juice
- 3 tablespoons butter
- 2 cloves garlic, minced
- 1 1/2 cups bread crumbs
- 1 tablespoon chopped flat-leaf parsely
- 4 sea scalops (about 8 ounces)
- 8 ounces cod filet, cut into four pieces
- 1 Spanish onion, diced into 1 inch pieces
- 2 celery stalks, sliced 1/4 inch thick
- 1 large carrot, diced into 1 inch pieces
- 4 small red potatoes, washed and diced into 1 inch pieces
- 8 ounces cleaned sweet shrimp