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Recipes
ZUCCHINI PARMIGIANA
By lbgtdep
serves: 6 Zucchini is such a convenient and delicious vegetable
- 2 pounds medium zucchini
- 1/2 teaspoon kosher salt
- 1 tablespoon unsalted butter, at room temperature
- 4 ounces sliced -whole--wheat bread
- 4 cups Marinara Sauce (page 80)
- 2 cups shredded -low--moisture mozzarella
- 1 cup Grana Padano or -Parmigiano--Reggiano
- 1/4 cup chopped fresh basil -
Sausage Gravy
By lbgtdep
1 1/2 pounds bulk pork sausage 1 cup chopped onion (1 large) 1/4 cup all-purpose flour 3 cups milk Salt and ground
- 1 1/2 pounds bulk pork sausage
- 1 cup chopped onion (1 large)
- 1/4 cup all-purpose flour
- 3 cups milk
- Salt and ground black pepper
- 2 teaspoons snipped fresh thyme (optional)
PASTA SALAD WITH CHERRY TOMATOES AND GREEN OLIVADA
By lbgtdep
YIELD: Makes 8 servings
- 1 garlic clove, peeled
- 2 cups coarsely chopped pitted green olives (from about 6 ounces unpitted whole olives), divided
- 3 tablespoons capers, drained
- 1 tablespoon red wine vinegar
- 1 teaspoon anchovy paste
- 1 tablespoon Dijon mustard
- 1/4 teaspoon dried crushed red pepper
- 1/2 cup plus 1 tablespoon extra-virgin olive oil
- 1 pound gemelli, fusilli, or rotelle pasta
- 2 pints cherry tomatoes or grape tomatoes, halved
- 1 8-ounce package small (cherry-size) fresh mozzarella balls in water
- 2 tablespoons chopped fresh oregano
- Ingredient info: Fresh mozzarella balls packed in water are available at many supermarkets and at specialty foods stores and Italian markets.
Lime Delicious
By lbgtdep
Active Time: 20 Minutes Total Time: 1 Hour Yield: Serves 12
- RECIPE INGREDIENTS
- 20 tablespoons unsalted butter
- 3 cups sugar
- Grated zest and juice of 8 limes
- 10 eggs, separated
- 4 cups milk
- 2/3 cup all-purpose flour, sifted
Chicken Cacciatore
By lbgtdep
serves: 6
- 1/4 cup dried porcini mushrooms (about 10 pieces)
- 1 (4 1/2 to 5 pound) chicken, cut in 14 pieces
- 2 1/2 teaspoons kosher salt
- vegetable oil, for browning the chicken
- 2 tablespoons extra-virgin olive oil
- 2 medium onions, cut in 1/8ths, attached at the root end
- 3 stalks celery , sliced in 1/2-inch pieces on the bias
- 1 cup dry white wine
- 1 sprig fresh rosemary
- 1 (28-ounce) can plum tomatoes, preferably San Marzano, crushed by hand
- 4 cups sliced mixed mushrooms (cremini, button, shitake)
- 3 red, yellow or orange bell peppers, cut in 1/2-inch strips
- 2 teaspoons dried oregano -
Double-Smoked Salmon with Horseradish Cream
By lbgtdep
Makes: 4 servings Prep: 15 mins Soak: At least 1 hr Smoke: 30 mins
- 4 hickory or apple wood chunks
- 4 6 ounces fresh or frozen salmon fillets (with skin), about 1 inch thick
- 4 slices smoked salmon (about 3 ounces)
- 2 tablespoons snipped fresh dill
- 1 tablespoon lemon juice
- Salt and pepper
- 1/2 cup dairy sour cream
- 4 teaspoons prepared horseradish
- 1 green onion, thinly sliced
Lemon-Berry Pudding Cake
By lbgtdep
1. Let eggs stand at room temperature for 30 minutes
- 3 eggs
- Nonstick cooking spray
- 1 cup fresh fresh blueberries and/or fresh red raspberries
- 1 tablespoon granulated sugar
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 teaspoons finely shredded lemon peel
- 1/4 teaspoon salt
- 1 cup fat-free milk
- 3 tablespoons lemon juice
- 3 tablespoons tub-style vegetable oil spread
- Powdered sugar (optional)
Slow-cooker garlic ale beef sliders
By lbgtdep
Preparation Time: 20 minutes Total Time: 6 hours Serves: 8
- 3-pound beef chuck roast
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 garlic cloves
- 1 red onion, sliced
- 1 cup Italian dressing
- 1 cup beer (use your favorite!)
- 2 bay leaves
- Hawaiian slider buns
- Sliced colby jack cheese
PICADILLO EMPANADAS
By lbgtdep
Makes about 15 medium empanadas
- 1 1 1 cup unsalted butter, at room temperature
- 8 8 185 oz cream cheese or fresh nata, about 185 g, at room temperature
- 2 1/3 2 1/3 1/3 cups all-purpose flour
- 1/2 1/2 1/2 tsp salt
- 4 4 4 cups picadillo (recipe below), or preferred filling
- 1 1 1 egg, lightly beaten
- 1/2 1/2 1/2 cup sesame seeds
- PICADILLO FOR EMPANADAS
- Picadillo
- 4 about 4 cups
- INGREDIENTS
- 3 3 3 tbsp olive oil
- 1/4 1/4 1/4 cup white onion, chopped
- 1 1 1 garlic clove, finely chopped
- 1 1 1 lb pork shoulder or butt, or combination of pork, beef and veal, ground
- 3/4 3/4 3/4 tsp kosher, coarse or sea salt
- 1 1 2 lb ripe tomatoes, pureed, or about 2 cups tomato puree
- 2 2 2 cups chicken broth or water
- Pinch Pinch of cumin
- Pinch Pinch of ground cloves
- 1/2 1/2 1/2 tsp cinnamon, ground
- 1/4 1/4 1/4 cup slivered almonds, lightly toasted
- 1/4 1/4 1/4 cup raisins
- 1/4 1/4 1/4 cup Manzilla olives, chopped
- TO PREPARE
- 5 the raisins, almond and olives, mix well and taste for seasoning. Cook for 5 more minutes. If needed, add more salt. The filling should be nice and moist.
- Just remember, once it cools, it will dry a little more as it will
- to the juices. Turn off the heat. You can make the filling up to two days ahead of time, let it cool, cover and refrigerate.
Mexican Margaritas
By lbgtdep
Rub one or two of the lime wedges around rims of nine glasses
- 10 lime wedges
- Kosher salt
- 3 cups Triple Sec or other orange liqueur
- 2 cups tequila
- 1 1/2 cups freshly squeezed lime juice
- 1 cup superfine sugar or powdered sugar
- Ice cubes